Andaluces por el Mundo

Julio and Javier from Andaluces por el Mundo came to film us yesterday. Papa took them all around San Francisco, showing them some of his architecture -- the offices in the Ferry Building, and 135 Main. He took them on a cable car ride up to Nob Hill, and showed them Rafa's school.

I thought that I could show them some regional gastronomic specialties, so I made cioppino and caesar salad. And salami and cream cheese for a tapa. And of course we had wine from Sonoma County, and sourdough bread, and cheese from Marin. They weren't really into regional gastronomy, though. So much for my attempt to show a few Europeans that we really do have good food in America!

Cioppino adapted from the San Francisco Chronicle

1 white onion, chopped
1 large garlic clove, chopped
1 shallot, chopped
1 cup italian parsley, chopped
--saute the above in 1/2 cup good olive oil

Add:
2 large cans of diced tomatoes with puree
1 can of tomato sauce, 12 oz
2 bay leaves
1 t. oregano
salt and pepper to taste
--simmer for one hour

Add:
1 lb white fish cut into small pieces
1 lb sea scallops
1 lb shrimp
2 cups dry red wine
-simmer for 15 minutes longer

Serve in soup bowls with fresh sourdough bread and butter.