I took a class in his series on Mediterranean cuisine which began with a fascinating culinary tour of the regions of Spain. We learned about the origin of the word tapas which means "cover" in Spanish. Did you know that in the early days of tapas, covers were placed over glasses of sangria to keep out the fruit flies, and bits of food were placed on top of these lids giving rise to these little dishes? Chef Joe's deep knowledge of - and enthusiasm for - Spanish cuisine was evident when he described how the environment affects the curing, and hence, flavor of each region's ham products.
Now on to the food. We made: Sopa de Cebolla con azafran (onion soup with sherry and saffron); Chuleta de Carne (marinated grilled flank steak) ; Roasted rosemary potatoes; and:
Mix 1-1/2 - 2 cups flour, with 1-1/2 tsp. dry active yeast that has been proofed with 3 tbsp olive oil, 3/4 cup warm water, and 2 tasp. sugar. After kneading for 10 minutes, let rise for an hour, then punch down and spread into a sheet pan. Top with sauteed spinach seasoned with salt, pepper and nutmeg; pine nuts; currants; and crumbled sheep's milk cheese, and then bake at 375 degrees for 15 minutes.