A New Twist on an Old Favorite

August 21, 2001

Numerous years ago, before we discovered Spain, we took many a road trip to Northern California in the old Dodge van. We camped at Crater Lake, spent time in Mendocino, and loaded up the van with Zinfindels from Napa and Sonoma. So when we were invited to do a cookbook signing and paella demonstration at the Point Reyes Farmer’s Market last weekend, we couldn’t pass it up.  

Point Reyes is located about an hour north of our Mill Valley shop. It’s a forty mile long peninsula jutting into the Pacific ocean and is populated with dairy farms whose placid bovines roam bucolic pastures and provide the raw material for the famous Point Reyes cheese.

The best part of making a paella at a farmer’s market, aside from the great breakfast choices like pork-tomatillo panini, is the array of incredible fresh ingredients.

We brought Zoe Meats chorizo with us, and added fresh onions, garlic, squash, peppers, green and purple beans, piquillo peppers, Ferrer brand Sofrito sauce, saffron, rice and chicken stock and finished it with squash blossoms. It looked amazing and the flavor was sublime! It was the best kind of make-it-up-on-the-spot recipe but also may be tough to replicate.

And the next time you’re in Point Reyes, make sure to dine at Osteria Stellina. It was fantastic!

www.osteriastellina.com

Being close to our Bay Area locations meant that we also cooked paellas at each store.

Our Amontillado and Chicken Paella with Chorizo is always a crowd pleaser and the ultimate in simplicity, perfect for a paella demo. Recipe from The Spanish Table cookbook: (serves 4)

 

1/4 cup Spanish olive oil

4 chicken thighs

Approximately 16 strands of saffron

1 large onion, chopped

1 tablespoon minced garlic

2 links Spanish chorizo

2 cups Spanish short-grain Valencian rice, preferably bomba

1 cup medium dry Amontillado sherry

3 cups chicken stock

Heat the olive oil in a 12-inch paella pan and brown the chicken. Stir in the onions, sautéing until wilted, and then add the garlic, cooking another minute or two. Add the chorizo and cook until the fat is released. Then stir in the rice to coat and add the sherry.

Bring to a boil. When the sherry is absorbed by the rice, add the stock and saffron, reduce the heat, and simmer until the rice is done, about 20-25 minutes.

 

Jehan cleaned up the pan in front of our Berkeley store.

 

 

NEW WHITE WINES

2008 Cabriz Encruzado, Dao ($13.99) A single vineyard wine, Cabriz is made from the Encruzado grape, and produced in limited quantities. Aged 6 months in oak using the battonage process, it has flavors of crisp pear and buttered toast . A creamy texture with a dry and lingering finish make this a wonderful accompaniment to seafood in cream sauce.

2008 Sete Cepas Albariño, Rias Baixas ($17.99)

Very much a family project, Sete Cepas refers to the wine making team of 7 brothers. Produced near the coast, each sip has the tang of sea air with aromas of white peach. Loaded with minerality and lemon zest flavors, Sete Cepas has lively acidity with notes of stone fruit, pear and great finesse. Excellent with shellfish!

Luis Pato Maria Gomez Bruto Vinho Espumante ($14.99) The Maria Gomez grape (called Fernáo Pires in other regions of Portugal) has extraordinary aromas and capacity to produce distinctive wines with strong character. Maria Gomez Bruto is a light and crisp sparkling wine showing the delicate floral and orange-lime citrus flavors characteristic of the grape. A persistent, dry finish with soft bubbles make this a terrific choice for pairing with rich cheeses or seafood.

Luis Pato Casta Baga Bruto Rosé Vinho Espumante ($14.99) Luis Pato is one of the most respected oenologists in Portugal and has earned the nickname “King of Baga”. The Baga grape is complex, with powerful tannins and ripe berry flavors and Casta Baga Bruto Rosé exemplifies Luis Pato’s mastery of this grape. A crisp and dry sparkling rosé wine, it shows minerality along with its full fruit flavors. The typical structured tannins are subdued into a silky finish in this delightful rosé. Absolutely divine with roast suckling pig, the signature dish of Pato’s region.

NEW RED WINES

2007 Andeluna Malbec, Mendoza ($8.99) Hand crafted in collaboration with Michel Rolland, Andeluna Malbec has a touch of Merlot and Cabernet, and 7 months aging in French and American oak. Round and ripe flavors of plum, cherry and blackberry are rounded out by notes of chocolate. Lush black currant and coffee compliment the sweet tannins and produce an exceptional value. Serve it with grilled lamb burgers!

2005 Rondan Crianza (Rioja) $11.99 The new vintage of Rondan Crianza is one of our favorite value Riojas. Produced from 90% Tempranillo and 10% Garnacha, the grapes are hand picked and aged in American oak for 18 months. With intense depth of black cherry flavors and notes of pepper and musk, this is a traditional Rioja with clean fruit flavors. Ample but not overpowering tannins with balanced acidity make this a great food wine. Serve it with pork or rice dishes.

2001 Marques de Murrieta Castillo Ygay Gran Reserva Especial Rioja ($60.00) Just arrived! 2001 was a legendary vintage, and this wine was featured in last week’s New York Times Rioja article. “Impressively complex bouquet of dried red fruits, tobacco, cedar and potpourri. A spicy, subtly sweet midweight, offering lively redcurrant and bitter cherry flavors and very soft tannins. The smoky finish features a strong echo of cedary spice.” 92 points Stephen Tanzer

To read the New York Times article, follow this link: http://www.nytimes.com/2009/08/12/dining/12pour.html?_r=1&scp=2&sq=rioja&st=cse

2006 Don Nicanor Blend, Mendoza ($17.99) A blend of equal parts Cabernet Sauvignon, Malbec and Merlot, this Argentinean red is full-bodied with concentrated ripe berry and casssis notes. 12 months of aging in new French oak provide notes of vanilla and lush tannins. The pure finish has a touch of cherry skin and black tea. This is a complex wine, extremely well balanced and a fantastic match for grilled steak with blue cheese.

DELI SPECIALS

Zoe Meats Chorizo

New Sale Price $20.99

Our all time favorite chorizo is now on sale. These ‘food service’ size chorizos are over a pound and a half. They are the definitely the best value and the tastiest chorizo in our case. We recommend slicing and serving as a tapa or making Bocadillos.

Zamorano Cheese

Most of you are familiar with this artisanal Spanish cheese produced in Castilla Leon, in the Zamorano province. It is made with milk from the Churra Eve sheep which is high in fat and gives particularly high-quality milk. Complex, full bodied, moist and subtly tangy with lingering parmesan notes. Serve Zamorano with ham, melon, pears, tomatoes, crusty bead and a solid Spanish red wine.

Now available pre-cut in our deli grab-and-go case. Sale price: $17.99/lb.

 

NEW PRODUCTS

The New Portuguese Table cookbook by David Leite ($32.50) Written by the American-born son of an immigrant Portuguese family, David Leite learned to cook hearty Portuguese dishes at his grandmother’s side. Traveling to Portugal, the author discovered the traditional ingredients reimagined in modern cuisine and was inspired to write this cookbook. Leite melds the classic and contemporary, introducing innovative modern dishes in over 100 recipes.

Dende Oil – Also called palm oil, it is an essential ingredient in moqueca, the sumptious Brazilian seafood stew

Homemade Plum Membrillo from Spain, made from quince and plum.

Valenciano crackers flavored with Rosemary

Reganas - Andalucian tapas crackers made with Extra Virgin Olive Oil

Guarana Brazilian soft drinks, now including Diet!

Wild Lavender Honey from Murcia Spain – Excellent with goat cheese!

 

SPANISH WINE DINNER

Join us at Taberna del Alabardero for a selected tasting of Jorge Ordonez wines, on Wednesday Sept. 2nd, 6 p.m. Special attendance by Sara Floyd, M.S. who will talk about the five wines, each paired with a separate course. $75.00 (tax and service charge not included). For reservations and information: 206.448.8884, for more details, click this link:

http://www.alabardero.com/seattle/2-September-09Jorge%20Ordonez%20DinnerWEB.pdf

 

FLAMENCO PERFORMANCE

Saturday August 22nd Carmona Flamenco, featuring guest artist Ana Montes. 8:00 p.m., Solstice Cafe, 4116 University Way $20.00 information: 206.932.4067 http://www.fanw.org

 

Have a great week!

 

Sincerely,

 

Sharon Baden and Steve Winston, Owners

The Spanish Table

Celebration Season

 

 

Celebration Season

 

June 5, 2009

Congratulations to Classical Wines of Spain who celebrated their 25th anniversary this week. One of the pioneer importers of quality Spanish wines, their portfolio is a personal roadmap of what’s happened in Spanish winemaking over the last 25 years. A full day of seminars with winemakers and a tasting showed just how much they continue to push boundaries. Their long relationships with top winemakers such as Alejandro Fernandez of Pesquera continue, while they source exciting new producers that are delivering terrunyo-driven, authentic wines. Here’s to your future success!

June is the month of graduation celebrations, the beginning of summer wedding season and long days meant for picnics in the park. All of these occasions cry out for good food and wine which we’re here to provide! The secret is to keep it simple, like last night’s simple lentil salad tossed with sherry vinegar, olive oil and fresh arugula. With a chilled glass of 2008 Montecastrillo rose, it was the perfect picnic meal.

On a personal celebratory note, we’ll be toasting my birthday in Spain next week. Our itinerary takes us through the wine regions of Rueda, Ribera del Duero and Rioja with a beach weekend in San Sebastian. We’ll try to send updates from the road….

 

Steven’s Black Cod with Piquillos and PX is a quick weeknight dinner.  (Serves 3)
1 ½ lb black cod
4 piquillo peppers, sliced into strips
½ sweet onion, sliced
3 tbsp olive oil (I used Majoub Tunisian)
 
For the marinade:
1/3 cup Pedro Ximenez Sherry (Don PX 2004)
1/3 cup sherry vinegar (I used Majuelo)
1 tbsp grapefruit marmalade (Majoub Tunisian)
 
Put the cod on 2 layers of aluminum foil, cover with peppers and onions, and drizzle with olive oil.  Whisk together the marinade in a small bowl, adjusting the balance if necessary: it should be slightly more sweet than tangy.  Drizzle over the cod, reserving half.  If using a barbeque, adjust the grill to highest position, farther away from the coals.  Wrap up the cod, and place on the grill, turning after 5 minutes.  After 5 minutes on each side, open the foil, and drizzle with the remaining marinade. Close the lid and cook for an additional 5 minutes or until the cod is just falling apart. Serve with 2007 Lagar do Castelo albarino.  

Some favorite wines from Classical Wines of Spain:
2008 Martinsancho, Rueda ($16.99) Grapefruit meets yellow and green apple in this crisp white.   The vibrant fruit flavors are complimented by vibrant acidity and a long, smooth finish.
2007 Vina Reboreda, Ribeiro ($11.99)  With a steely backbone, Vina Reboreda offers up flavors of Granny Smith apple and watermelon.   Lean and savory, it is stupendous with steamed clams or mussels.
 2006 Altico “A”, Jumilla ($18.99) From Producer Bodegas Carchelo, Altico is a full bodied 100% Syrah.  “Primary blackberry and blueberry aromas are youthfully unevolved, opening slowly to display subtle graphite and baking spice qualities. Midweight black and blue fruit flavors are strikingly pure, with fine-grained tannins lending support. The sweet fruit lingers impressively on the long, sappy finish, which becomes spicier with air. This is delicious.”   90 points Stephen Tanzer
2005 Montecastro, Ribera del Duero ($47.00)  Powerful and structured, with velvety layers of black fruit, mineral, structured tannins, all balanced with acidity and an amazing persistent finish.   “This rich, expressive red delivers ripe, almost sweet, black currant and blackberry fruit. It has muscular tannins, but there’s enough acidity for balance, as well as a vibrant floral and spice finish.”  93 points Wine Spectator

NEW VINTAGE OF MUGA IS HERE:

It’s an exciting day when the new vintage of Muga Rioja rolls in the door!   Voted the most popular wine from Rioja, it’s definitely a customer favorite.  Even better, lower costs and a better exchange rate have made Muga less expensive this year.
2008 Muga Rioja Blanco Barrel Fermented ($14.99)  Made of 90% viura and 10% malvasia, Muga’s double grape checking, both on selection belt and on tasting the musts, means that 50% of the harvest is excluded. Slow fermentation in new French oak and 3 months on fine lees are the secrets of this careful production process. Aromas of citrus fruit and apple stand out against a background of aromatic herbs such as lavender, thyme and even fennel. There are also aromas derived from its cask fermentation, such as coconut and vanilla. In the mouth, intensity and persistence, while at the same time it remains fresh and lively.
2008 Muga Rioja Rosado ($11.99) Made of 60% Garnacha, 30% Viura and 10% Tempranillo, this is one of our all time favorite rosados.   Salmon colored, light bodied, dry and fresh with flavors of ripe red berry, it is backed by crisp acidity and a honeyed finish.  Great with any seafood, paella, or pork dish.
 2005 Muga Reserva Rioja ($25.99) 70% Tempranillo, 20% Garnacha, 10% Mazuelo and Graciano, the reserva has been aged six months in traditional Rioja vats, 24 months in small oak barrels and 12 months in bottle.  Concentrated black fruit and red berry flavors have nuances of coffee.  With notes of cedar and charred oak, it is balanced on the palate with a delicious and persistent finish.  Bodegas Muga feels that 2001 and 2005 are their best vintages, as they approach the style of a Bordeaux Pomeral while reflecting the unique terrunyo of the vineyard.2001 Prado Enea Gran Reserva ($57.00) From the stellar 2001 vintage, produced from 50 year old vines, the 2001 Prado Enea is 80% Tempranillo and 20% Mazuelo, Graciano and Garnacha.  On the nose, aromas of spice and chocolate, wrapped in fruit liqueur.   Balanced and elegant, it is smooth with a long and honest finish.   This is one of the best Prado Eneas produced in recent vintages.

New Foods

Ferrer brand Gazpacho: Arrived today! We now have the familiar red, and the lesser known but no less delicious, white. White gazpacho is made from garlic and almonds.

Fresh (unpasteurized) Luques Olives: These French green olives are meaty and sweet, not soft, salty, or mushy like some olives can be. The green flesh is firm and bright, fruity and crisp.

Dried Black Mission Figs: Soft, ripe and fleshy figs from California.

Dried Cherry: Add a new flavor to your summer salads or try them with broiled pork chops. Plump the cherries with warm bourbon and vermouth and dress the chops. Make a nice sauce by reducing your cherry flavored booze and swirling in some butter.

Three New Fig Spreads: Mittica fig spread with Lemon Flower Honey from Valencia. Mt. Vikos Hazel Nut Fig Spread from Greece. Last but not least, I can’t resist Fig and Cocoa spread. Made with figs, pure cane sugar and cocoa. Warm it and pour over ice cream.

Mittica Homemade Membrillo: Artisanally produced, my favorite way to serve membrillo is by sandwiching it between two triangles of the 1 year raw milk manchego cheese and warming it in the oven for a minute.

Mittica Chestnut Honey in Ceramic Crock: This raw chestnut honey is from the mountains of Asturias and is beautifully packaged in a clay crock. Dark in color with intense aromas and flavor. Try pouring this over a gooey piece of Queso Leonora goat cheese.

Padron Pepper Plants: Our last 14 plants are ready to go in the ground. Plant them now and harvest in July! $4.99 each, 16 plants available.

Planning a party or wedding?  Our wine department has something to fit every event, from budget to collector wines.  We offer a 10% discount on a case of 12 wines.  For easy tapas ingredients, pick up a selection of cured meats and cheeses, or for more involved recipes, we stock hard to find ingredients like harissa and preserved lemons.  Gifts:  For someone setting up a new household, this is the place to get them something useful yet “special” such as a beautiful hand-decorated ceramic bowl and an olivewood salad-serving set. For the cook, a set of cazuelas and a really fabulous cookbook. And for anyone, a big glass pitcher.   Everyone can use a pitcher. I’m a fan of our fruit-embossed Marbella pitcher – perfect for sangria, lemonade, whatever. And it’s made of recycled bottle glass, yet another plus!

Spain Association Paella Contest June 21.   Sponsored by Taberna del Alabardero, the contest is open to anyone who wishes to cook, or just watch and eat.   Prizes awarded for the top three paellas.   For more information, visit http://www.spainassociation.org/

Have a great week and please stop in soon and see us at the shop!   Sincerely,   Sharon Baden & Steve Winston, Owners Spanish Table

Cock A Doodle Doo

April 23, 2009

Food writer Nancy Leson’s blog has released a flock of calls and emails here at the shop.   What’s all the twittering about?  California wine producer E.J. Gallo has filed a lawsuit against the Spanish Table for selling “Gallo” brand fideua pasta, produced in Barcelona.  “Gallo” means rooster in Spanish and icons of the bird are seen all over the Iberian peninsula.  Sadly, we can’t afford the fight to sell our favorite brand of pasta, so we’ve found a replacement brand of noodle.   Stop in and get one of these Gallo collector items before they sell out!    To read Nancy Leson’s blog:  http://blog.seattletimes.nwsource.com/allyoucaneat/2009/04/20/gallo_crows_well_sue_you_spani.html To watch the King 5 TV report: http://www.king5.com/business/stories/NW_042109WAB-winery-gallo-KC.fb370cdf.html

Fideau, or fideo, is a dish made in a paella pan with short pasta noodles, garlic, broth and whatever else you’ve got on hand.    To use those Spanish noodles, try this recipe from The Spanish Table Cookbook:
Fideo Pasta with Seafood in Oloroso Cream Sauce (serves 4)
2 tablespoons olive oil
1 tablespoon garlic, finely chopped
1 pound salmon, or a 1 pound mixture of shrimp meat and crab
½ cup dry Oloroso sherry
3 cups clam juice or water
½ pound fideo pasta
1 cup half-and-half
1 tablespoon minced parsley
Heat oil in a 12-inch or larger paella pan and cook the pasta until it turns golden.   Remove pasta from pan, reserving the oil.  Add garlic to pan and cook until soft.  Add the seafood and saute for 1 minute on each side.   Add the sherry and clam juice, then bring to a boil.
Add the pasta and return to a boil. Reduce the heat and cook until the pasta has absorbed the liquid and is al dente, about 8-10 minutes.  Add the half-and-half and parsley and cook until incorporated.    This is even better with a bowl of alioli (garlic mayonnaise) served on the side.
“When fideua is outlawed; only outlaws will have fideua.” Steve Winston

COLLECTOR’S CORNER On Easter weekend, we opened and drank a bottle of 1968 Vina Bosconia Rioja.  In 1968, when the grapes used to make this wine were growing, I was stationed at U.S. 6th Army headquarters in San Francisco.  Recovering from the wounds I received in the infantry (173 Airborne Brigade) in Vietnam, I was drinking, ironically, Gallo Hearty Burgandy by the jug.  My palate has matured since then.   If you are old enough to remember 1968, we have one bottle available of 1968 Vina Tondonia Rioja ($327.00).   Steve Winston

CHEESE CORNER Pata Cabra is a unique goat’s milk cheese is from Zaragoza, made in a brick shape. It is a washed rind cheese which is dense, smooth, creamy and mildly piquant. Faintly goaty, lightly lemony, fresh, earthy and full of character with sweet herbaceous overtones. Pairs perfectly with Albariño or Godello white wines.

- Jorge

Celebrate Earth Day by planting a garden!    A a new shipment of padron pepper seeds has arrived, just in time to start germinating.   If you’ve never tasted a padron pepper, they are a small piquant green variety from Galicia.   They grow well in the cool northwest and are best  enjoyed when they are not over 3 inches long.   The larger they are, the hotter they can be!

VALUE WINES UNDER $10.00
2007 Dom Martinho rose, Estremoz Portugal ($8.99) Rothschild-Lafite acquired this estate in 1992 and since has brought the vineyards back to immaculate condition, as only the Rothschilds can do. Dom Martinho rose is fresh and clean, with vibrant strawberry-raspberry flavors. With great acidity and hints of mineral, this is a perfect wine to kick off the rose season with!
2006 San Isidro Cepas del Zorro Dos Ano Monastrell, Bullas ($8.99) The region of Bullas is near Jumilla in Southwestern Spain but has a superior high and dry terroir. Produced from vines as old as 60 years and at 2100 feet elevation, this is a powerfully authentic wine. With fruity raspberry aromas on the nose, it has a brawny mid palate with mineral notes, hints of spice and plenty of tannic structure. Aged two years in the bottle but without any time in barrel, Cepas del Zorro is rustic and meaty. Great with barbecued ribs!
2007 Valdemar Tempranillo Rioja ($9.99) New on the market and bursting with vivid boysenberry fruit, Valdemar Tempranillo is a must-try for those looking for a great paella wine. With just the right amount of acidity and moderate tannins, it deftly balances any rich dish or roasted meat. This is a red that I’ll be serving all year round.

SPECIAL OCCASION WINES UNDER $20.00:
2007 Martina Prieto Pariente Verdejo, Rueda ($15.99) Martina’s mother, Victoria, is said to produce the best white wine in Spain under their famous estate name, Jose Pariente. Martina, an enology student, is making her own wine with her mother using extreme methods such as harvesting grapes at night to lock in the fresh aromatics. Martina Prieto sings with flavors of creamy grapefruit, ripe pineapple, lime, flint, and a hint of cinnamon. Vibrant with acidity, it is a great pairing with octopus ceviche.
2006 Naiades, Rueda, Regularly $23.99, now on sale for $19.99. This is absolutely one of the best white wines I’ve tasted. The Naiades vineyards were planted in the 19th century with ungrafted Verdejo vines. Surviving generations of harsh climate, poor soils and phylloxera, these vines produce the extraordinary fruit that goes into Naiades. With aromas of beeswax and dried flowers, the oak is evident but muted. Full bodied, creamy and rich, it has great balanced acidity with flavors of buttered toast, melon and citrus. “The barrel-fermented 2006 Naia Des is 100% old-vine Verdejo sourced from ungrafted 80- to 100-year-old vines. The nose is slightly toasty but the fruit comes through with plenty of citrus, mineral, and floral notes. The oak treatment seems to have resulted in a creamier texture. The wine is nicely balanced, medium long, and may evolve for 1-2 years although it can be enjoyed now.” 90 points Jay Miller
2006 Luigi Bosca Malbec Reserva, Mendoza ($19.99) The 2005 Luigi Bosca Reserva Malbec was a sensational Malbec and quickly sold out. The 2006 vintage just arrived, and it has all the rich smokiness, structure and balance of the 2005. “Full ruby-red. Musky, vinous aromas of blackberry, mocha, espresso and tobacco. Suave, juicy and palate-coating, with a distinctly saline element adding complexity to the flavors of raspberry, tobacco, smoke and green olive. Finishes with fine-grained tannins and lovely aromatic lift. A distinctly soil-inflected wine with loads of personality-and an excellent value.” 90 points Stephen Tanzer

Have a great week, and we hope to see you at the shop.

Regards,
Sharon Baden & Steve Winston, owners
The Spanish Table

Holiday Feasting in Portland

April 16, 2009

The buzz about Portland’s diverse restaurant scene got us on the road Sunday morning with our California partners Andy and Tanya. Our first stop was lunch at Andina in the Pearl District (http://www.andinarestaurant.com). After sharing piquillo peppers stuffed with quinoa and jamon serrano, tender octopus kebabs, and fresh lime infused fish ceviche, we understand why it gets rave reviews. A few hours later we stopped at Toro Bravo (http://www.torobravopdx.com) for a pre-dinner sherry and couldn’t leave without trying the manchego cheese marinated in rose petal harissa and mint, sherry chicken liver mousse, and the oxtail croquettes. What astonishing flavor combinations! We would have stayed all night but we had dinner reservations at Le Pigeon (http://www.lepigeon.com), a tiny bistro with communal tables which is always full. The seasonal menu was loaded with meat-centric dishes that blew us away.  My fried rabbit was more rabbit confit, ultra-tender with meat falling off the bone. We had duck breast and beef cheeks and an amazing finale of cornbread, maple syrup and bacon. Everything was fantastic! We’ll go back to these places very, very soon.

Instant Tapa:  Start with a slice of Aegean Gourmet Golden Toast ($1.99/11.6 oz), add a layer of Greenland Buffalo Feta cheese ($3.99/500 grams) and top with Napoleon Grilled Artichoke Halves ($3.85/7.5 oz).  Serve at room temperature.

New Meats

Chorizo Leon ($11.99, appx ¾ lb): Take one bite of this intensely flavored soft-cured sausage and you’ll think you’re in Spain. Its distinctive flavor comes from a mixture of garlic with the smoked paprikas from Pimenton de la Vera. Serve sliced at room temperature on a charcuterie plate.

Asturian Fabada Stew Kit ($23.99/appx 2 lbs): Our cold and rainy Easter weather got me hankering for stew. A comfort food fanatic, nothing warms me on a chilly night like a hearty serving of Fabada, the signature dish of Asturias. Traditionally made with a special bean called “fabe” grown in this region, this sausage and bean dish is absolutely satisfying. Our Asturian Fabada Stew Kit includes Chorizo Bilbao, Morcilla de Cebolla (blood sausage with onion), Tocino (bacon with rind) and Jamon Serrano (dry cured ham). We also have a limited supply of the authentic “Fabe” Fabada bean ($35.00/kg), which is prized for its ability to hold shape after a long simmer.

For a Fabada recipe, click this link: http://www.spain-recipes.com/fabada-asturiana.html

Soujouk ($9.99/1.2 lb): We discovered this dried beef sausage in Turkey, where it was sliced over a dish of hummus and warmed, then served as a tasty appetizer.

Basturma or Pastirma ($12.99/12 oz): Racks of hanging beef loin rubbed with a heavy marinade of paprika, fenugreek and chili line the market streets of Kayseri, Turkey. This popular spiced beef is sliced thin and eaten on bread, or it can be sauteed and eaten with everything from eggs or wrapped in phyllo dough and baked.

 

FISH PRODUCTS

Squid ink ($.99/4 gram plastic or $19.99/200 gr jar): Not a new product for us, but we’ve been getting a lot of calls for it lately.   The essential ingredient in black rice or squid in its own ink.  Now available in a 200 gr jar as well as the familiar plastic packets.  
Filetes de Boqueron: ($8.99/appx 6 oz) Another item that is frequently asked for.  These fresh white anchovies are marinated in oil and vinegar, with garlic and parsley. We had these one night at Txori on top of crostini with black olive tapenade. The briny fish and rich olive flavors were fantastic together!   Also great on caesar salad.

 

 

WHITE WINE 

2007 Grinalda Reserva Vinho Verde, Portugal ($14.99) Produced by Vinho Verde maker Aveleda, Grinalda represents the perfect combination of tradition and innovation. The grapes are fermented at low temperature with selected yeasts in an effort to preserve the naturally fresh character. Unlike many vinho verde wines, carbon dioxide has not been added to Grinalda; it reflects the intense aromas of the Loureiro grape, the elegance and softness of Trajadura and the persistent finish of Alvarinho. It’s aromas of tropical fruits and flowers, flavors of fresh stone fruit with notes of citrus and a zippy acidity provide a clean and bracing palate. Excellent with shellfish.

2007 Porrais Douro ($16.99) Produced from a 28 hectare vineyard which is over 60 years old, with shale and schist soils at an altitude of 600 meters, this white wine is a knockout! Made of 60% Rabigato and 40% Codega do Larinho, it is steely and lean. With citrus and green apple flavors, abundant minerality and moderate tannins, it is crisp, delicate and delicious.

WINE VALUES:    To ease the pain of tax season, we’ve added to our stock of over 50 wines under $10.00. Amazing wines from Spain and Portugal arrive weekly and continue to be the best value on the planet!

2007 Mesta Tempranillo, Tierra de Castilla ($7.99): Named for gatherings of sheep herders organized to sort stray sheep (mestencos) from their flock, Mesta is 100% Tempranillo, the wine traditionally served with lamb. The grapes are grown at 2500 feet elevation, and it has great balance and food-pairing acidity. Aged in stainless steel, this is a young wine with a fruit driven nose full of enticing aromas of ripe red berries. On the palate, it has chewy and firm tannins with a hint of pepper and a persistent finish. Serve this at your next backyard barbeque!
2008 Famega Rose, Portugal ($7.99) Our first 2008 rose has arrived! With all the promise of a seedling poking up its first shoots, the new rose season brings hope of salad days to come. 2008 Famega is loaded with fresh strawberry flavor, a hint of effervescence and a feeling of summer. Sip it chilled on the deck on a sunny day!
2007 Carlos Bassos Dos Fincas Cabernet Sauvignon – Merlot, Mendoza ($9.99) Aged lightly in oak for 4 months, Dos Fincas is a blend of two different vineyards and microclimates. Made of 55% Cabernet Sauvignon and 45% Merlot, its jammy berry aromas and plump black berry flavors shine through. Solid and flush throughout, it has surprising softness. Excellent with grilled pork chops.
2005 Conde de Vimioso, Ribatejano ($9.99) Winemaker Joao Portugal Ramos has been the most influential wine consultant in Southern Portugal over the last 15 years. His philosophy of low yields, preserving fruit flavors and occasional oak aging with modern winemaking techniques have made him a superstar. His 2005 Conde de Vimioso combines aromatic, dark fruit flavors of Touriga Nacional and Trincadeira blended beautifully with the bold spices of Tempranillo and well-integrated tannins of Cabernet. The palate is rich and youthful, showing raspberry and currant fruit with hints of white pepper, espresso bean and dark chocolate on the lingering finish.
NV Quinta de la Rosa’s Finest Reserve Port, Douro ($11.99/375 ml, $19.99/750 ml) “is a stunning example of what can be achieved and found in non-vintage port blends. This small port lodge has turned out a terrific, full-bodied, garnet/ruby-colored wine with a big, chocolatey, black-cherry, cedary nose, full-bodied, unctuously-textured flavors, and gobs of fruit and richness, as well as an off-dry, impressive finish. Drink it over the next decade or more.” 92 points Robert Parker

We hope to see you soon and have a great week!  

Best regards, 

Sharon Baden and Steve Winston, owners
The Spanish Table Inc.

 

SEMANA SANTA THE SPANISH TABLE COOKBOOK RELEASED IN HARDBACK

Processions of wooden platforms with statues of saints labor through Spanish streets.  Mournful groups of hooded figures glide alongside the floats.  Saetas, which begin with a moan then descend to a lament, are sung from balconies to the processions below.  Misa Flamencas, religious music sung in the style of flamenco, are performed during mass.  This is Semana Santa, or Holy Week in Spain.  It culminates on Easter Sunday when church bells ring and hoods are removed for celebratory family feasts of lamb or rabbit.  
 
Our Easter Sundays were a much lighter affair.  With a Southern Methodist mother and a fallen-Catholic Irish father, our traditions centered around Easter egg hunts and baked ham dinners.  We celebrated the renewal of spring by eating new potatoes and planting hanging baskets.     Regardless of your traditions, we hope that you have a great Easter holiday!

THE SPANISH TABLE WILL BE CLOSED ON EASTER SUNDAY, APRIL 12TH.   FELIZ PASCUA!
 
NEW THIS WEEK    In November 2005, The Spanish Table self-published a paperback cookbook entitled (what else?) “The Spanish Table Cookbook”, a primer on Iberian cookware, unique ingredients and wines. Containing recipes and anecdotes compiled from newsletters we mailed out during our first ten years in business, it is a compendium of great discovories. The print newsletter is long gone due to rising costs of printing and mailing but the cookbook lives on thanks to Gibbs M. Smith, the owner for the past 40 years of Gibbs Smith Publishing. Gibbs Smith has just published a hardback, professionally edited version of “The Spanish Table” ($30.00) enriched with splashy, atmospheric photos which just hit our shelves yesterday.
Fig jam with lemon flower honey ($6.99/7 oz) Serve this with cana oveja, a soft ripened sheep milk cheese for a savory tapa.
S.A.T. El Artesano Green Fig Marmalade from El Bierzo ($8.99/300 grams) Made by hand, this artisanal marmalade contains just green figs and sugar. Eat this on your morning toast and you’ll believe you’re in Spain.
Ibsa Roasted Red Pepper Strips from Bierzo ($4.99/285 grams). We’re starting to see more foods coming from Bierzo and we received an introductory price on these peppers.  We tossed them into our garbanzo and shrimp paella last weekend for a bright flavor accent. Made in the town of Carracedelo, these sweet roasted peppers are packed in olive oil and salt.

Wondering what to do with all of the colored eggs left from the Easter hunt? Turn them into a savory tapas with the following recipe from “The Spanish Table” cookbook.
Baby Shrimp Meat-Stuffed Eggs    Makes 24 Tapas
½ teaspoon sweet smoked pimenton
½ cup mayonnaise
½ pound baby shrimp meat
1 dozen hard-boiled eggs
12 lemon-stuffed olives, cut in half lengthwise for garnish
Combined the first 3 ingredients. Half the eggs and remove the yolks, reserving for another use. Fill the cavity in the egg halves with the shrimp mixture. Top with an olive and serve.

CHEESE CORNER
Cabra al Vino “Buenalba“
Move ovah Drunken Goat! The makers of Artequeso Manchego have created a new raw goats milk cheese with red wine all throughout the cheese. This mini curado has wonderful herbaceous and aromatic grape nuances. A superior quality cheese compared to the over processed drunken goat. $19.99/lb. $4.99 quarter lb
Cabra al Pimentón This vibrant orange raw goat’s milk curado has paprika permeated throughout the cheese. The surprising texture has a delicate creaminess with an even balance of acidity and salt. Hints of smoke come through on the finish with notes of rustic aromatic earth and straw. $19.99/lb $4.99/quarter lb.
Malvorosa Is a farmhouse sheep cheese produced in Valencia. It is hand made in the traditional shape of “servilleta” or cheesecloth and is smooth, buttery and full flavored with hints of butterscotch in the finish. This beautiful cheese is truly a labor of love-the cheesemaker saved this rare species of sheep from extinction, making this an exceptional find. $21.99/lb. $5.50/quarter lb.
Oveja al Romero (Rosemary Manchego) Raw Sheep’s milk cheese from the estate farm of the Alvarez Valera family, makers of Artequeso Manchegos. This mini wheel is lightly infused with rosemary and is definitely the most aromatic cheese in the case. If you love rosemary this will most likely become your favorite cheese. $ 18.99/lb. $ 4.75/quarter lb.

NEW WHITE WINES

2007 Alma de Blanco Godello, Monterrei ($13.99) The Monterrei region of Galicia is an area of steep hills, terraced vineyards and an Atlantic climate. This full bodied white is made from 100% Godello.  With delicate aromas of floral and citrus, Alma de Blanco has bright flavors of peach, apricot and lemon. Crisp with lively acidity, the finish is dry with earthy notes. I’m a big fan of the Godello grape which pairs wonderfully with seafood.  89 points Wine Advocate, Value Wines
2007 Can Vendrell Chardonnay-Xarel-lo, Penedes ($13.99) ORGANIC, made with the lowest possible sulfites.  A unique blend of 60% Xarello (a grape used in Cava) and 40% Chardonnay. Unoaked, exotic and crisp. A floral and citrus nose unveils a palate that is fresh with notes of peach, nectarine and dry pear. Notes of honeysuckle and orange/lemon zest with nuances of refreshing mineral and almond on the finish. 

NEW RED WINES 
2006 Torremoron, Ribera del Duero ($11.99) Torremoron is made from old vine Tempranillo in the tiny pueblo of Quintanamanvirgo. The winery supports most of the 105 residents of this town, who pour their TLC into every bottle. Full bodied with firm notes of boysenberry, mineral and tobacco, it is supple and well balanced. Ready to drink now, it will pair wonderfully with Easter lamb dinner. 90 points Wine Advocate, Best Value
2006 Vinedos de El Seque, Alicante ($11.99) Rioja producer Artadi is the owner of this property in Alicante, near Jumilla. Made of 80% old vine, low yielding Monastrell from the arid chalky soils of Pinoso, with a balance of Syrah, Cabernet Sauvignon and Tempranillo. Vinedos de El Seque has a rich nose of dark currants with traces of iron and minerals along with dark chocolate. Elegant and finely balanced with hints of blueberry, its lively acidity and moderate tannins make it a pleasure to sip.
2006 La Huella de Almansenas, Almansa ($11.99)
60% Garnacha Tintorera, 30% Monastrell and 10% Cabernet Sauvignon from 30 year old vines.  “Opaque ruby.  High-pitched cherry and dark berry aromas are complicated by smoky bacon, rose oil, anise and minerals.  Fresh and juicy, offering sweet raspberry and boysenberry flavors along with a bright mineral undertone.  Finishes fresh, clean and precise, with very good persistence.  This wine, which saw no oak, was made by Ester Nin, who is the cellarmaster at Clos Erasmus.  Great value.”  90 points Stephen Tanzer   Limited quantities available, last year’s release sold out quickly!
2004 Fincas Don Martinho Old Vine Malbec, Mendoza ($15.99) ORGANIC  Produced in an 18.5 acre vineyard planted in 1926 from ungrafted clones brought from France, Don Martino is a cult wine in Argentina. Tremendously complex, it has wild aromatics, a rich mid-palate, and an incredible silky texture. Aromas of sweet plums combine with hints of vanilla and chocolate. Slightly spicy, the mouthfeel is long and gentle. Aged in new French barrels for 6 months, it displays soft tannins and balance which finish in a lingering, rich aftertaste.

 SPANISH COOKING CLASSES
Join Chef Joseba at the Harvest Vine on Saturday, April 11th at 10 AM to learn the tastes and traditions of an authentic Spanish Easter celebration.  $60.00 For reservations, call 206.320.9771.
May Cooking Seminars at Taberna del Alabardero.   Tuesdays from 11 AM to 1 PM which include a multi-course lunch, $40.00.  For reservations and information, call 206.448.8884.  http://www.alabardero.com

Have a great week!
Sharon Baden & Steve Winston
Owners, The Spanish Table
1426 Western Avenue
Seattle WA  98101
phone# 206-682-2827
Other stores in Santa Fe NM; Berkeley, CA; Mill Valley, CA

Pinto Pinto

This morning’s snow flurries inspired some random memories from the past.  Most involved food.  Snowed in last December and yielding to the luxury of time, I slow cooked a cassoulet using Iberian meats and a sample bag of snowcap beans.  Snowcap beans are brown with a white “cap” on one side, colored just like the pinto pony I owned as an my adolescent.  The pony was a full-on ornery devil and my sister and I quickly learned to sprint away from his snapping teeth, which later served us well on the track team.  It may sound strange but I have great memories of those times!  But back to my cassoulet.  To my delight, the beans were much easier to handle than my pony.  Firm textured with an earthy nuttiness, they perfectly complimented the jamon serrano, linguica and herbs in the cassoulet.   And best of all, they retain their color after cooking which makes them beautiful in a salad.  $4.99/16 oz bag.
My cassoulet was a modified version of Paula Wolfert’s recipe from Food and Wine magazine: http://www.foodandwine.com/recipes/toulouse-style-cassoulet
Modifications: I omitted the pork skin, salt pork and duck fat.  Used Barcelos mild linguica rather than French sausage, Jamon Serrano in place of the pancetta and prosciutto, chicken thighs in place of duck confit, olive oil rather than duck fat, and the snowcap beans.  Otherwise, I followed Wolfert’s recipe for the ultimate comfort food on a winter’s day.

FAST AND EASY COOKING: Here are some recent simple dishes that came from our cupboard and freezer.
Aegean Toasts topped with aioli and marinated artichokes.  Great snack!
Matiz Garbanzo Beans baked with Miguel & Valentino Purple Garlic and Pimentón De La Vera.  Preheat oven to 350 degrees.  Drain and rinse one 7.5 oz jar of beans.  In a medium cazuela (20cm or so), heat one tablespoon Extra Virgin Olive Oil, one teaspoon garlic, one teaspoon pimentón.  Stir in the beans and bake in the oven for 20 minutes while you prepare the main course.
Merguez Sausages:   We’re so hooked on these sausages that we keep a package in the freezer at all times.   Made of lamb, a small amount of beef, harissa (hot pepper sauce), garlic and herbs, they have just the right amount of heat.  Best grilled, they have no MSG, no preservatives and no artificial flavors.  $9.99/12 oz

NEW PRODUCTS
Dijon-style mustards From KL Keller were featured in this week‘s New York Times.  We have all three flavors in stock: Plain ($4.50), Banyuls ($7.50) and Truffle ($15.00).  For more details, click on this link:  http://www.nytimes.com/2009/02/25/dining/25must.html?_r=1&emc=eta1
Agave Nectar: A natural sugar alternative made from the same plant that gives us tequila, agave nectar is sweeter than cane sugar.  Containing a lower glycemic index, it does not quickly raise blood sugar levels.  Great in cocktails!
Virgin of Guadalupe Temporary Tattoos:  Easy on, easy off.  $2.99 for package of two.

NEW WINES THIS WEEK:
2007 Ludovicus  (Terra Alta) $9.99 Celler Piñol is a family-run bodega dedicated to quality, located in a region dominated by large cooperatives.  A blend of garnacha, tempranillo, syrah, and cabernet, its depth of ripe bramble fruit is immediately satisfying.  With notes of smooth chocolate, tobacco and earth, Ludovicus has a spicy accent of black pepper on the finish.
2005 Espelt – Saulo (Emporda) $9.99 New vintage!  I tasted this vintage last May and have  been anxiously awaiting its arrival ever since.  Grown in vineyards located near the Mediterranean just north of Barcelona, it’s made from 60% Garnacha and 40% Carinena.  With bright black cherry and berry flavors, great lift and an edge of licorice, it is round and soft on the palate.  “..Open knit raspberry and blackberry fruit and an absence of obvious tannins make this lush blend delicious right now.”  89 points Stephen Tanzer
2006 Borsao Crianza Seleccion, (Campo de Borja)  $14.99 “Saturated ruby-red. Blackberry and blueberry aromas are complicated by incense and dried flowers. Juicy dark berry flavors are liqueur-like in richness, with nervy minerality adding energy. Becomes fleshier and sweeter on the finish, which echoes the floral note. Pretty sexy stuff.”  90 points Stephen Tanzer

Calem Old Friends Tawny Port ($6.99/200 ml) Tuck one of these small bottles in your back pack the next time you head out on the cross country ski trail.  Almond, hazelnut and caramel flavors will bring warmth and pleasure on a cold day.

NEW RELEASE OF SPECIAL OCCASION WINES
2006 Clos Erasmus, Priorat $190.00 Annual allocation arrived today, 3 bottles available.  Winemaker Daphne Glorian is one of the famed young pioneers of the Priorat region, who realized the enormous potential of the ancient vines, schist soils and vertiginous hillsides in the early 1980‘s.   One of the ultimate terroir-driven wines and made in extremely limited quantities, the 2005 Clos Erasmus was rated 100 by Wine Advocate.
1998 Vega Sicilia Unico, Ribera del Duero $400.00 “Ruby-red. Exotic aromas of red and dark fruits, iron, dried flowers, cured meat and tobacco are strongly reminiscent of a top vintage of Chateau Haut-Brion. Luscious cherry and cassis flavors display a superb balance of depth and structure, offering noteworthy power but a weightless quality that is simply uncanny. Candied flowers, smoky minerals and vanilla bean add complexity and extend through an endless finish. I’d love to sneak this into a tasting of 1998 Saint-Emilion and Graves wines in ten years or so.”  96 points Stephen Tanzer, 98 points Robert Parker

NEW BEERS IN STOCK:
INEDIT (Spain)  $9.99/750 ml: A partnership between Ferran Adria, El Bulli’s sommelier’s team and Estrella Damm, this is the first beer specifically created to accompany food.  A unique blend of barley malt with wheat, hops, coriander, orange peel, licorice, yeast and water.  A secondary fermentation occurs in the bottle, adding to the complexity.
Cusquena (Peru) $9.99/6 pack:  100% malt lager, nicknamed “Gold of the Inkas”.  Smooth and golden, perfect with any spicy foods.

CHEESE CORNER
Naked Goat (Murcia) New!  This fabulous 6 month aged goat cheese from Spain is produced with raw milk.  Naked Goat is mild and creamy with a tangy, sweet finish, perfect for melting.  Pair with almonds in honey or a crisp white wine.
Torta La Serena (Extremadura) is a soft, 60-day aged, raw sheep’s milk cheese made with thistle flower.  One of our favorite cheeses from Extremadura, La Serena starts out deliciously runny and then firms up with age.  Rich and creamy, it combines a fruity sharpness with an earthy, pungent flavor.  As it ages, the rind becomes leathery and the interior ripens to a spreadable paste.

FEASTS

November 20th, 2008

We love the Spanish tradition of linking celebrations with special foods.  And the celebration goes full throttle in Iberia, from harvest festivals to religious holidays.  During the saffron festival in Albacete a few Octobers ago, harvest took place in the morning and by night restaurants served an astonishing array of dishes, using saffron in breads to desserts.  One spring, we stumbled upon La Calcotada just outside of Barcelona.  Thousands of whole calcots (a large green onion similar to a ramp), were being grilled over a wood fire and served with a bib and a side of romesco sauce.  During Moors and Christians week, the festival banquets begin with tapas of jamon serrano and queso manchego and follow with plate after plate of roast lamb, chicken, sausages and potatoes, all accompanied by music, singing, and a lot of wine. 
            Since we love food and wine, our favorite American holiday is Thanksgiving.  A celebration of the harvest, it’s also a day to slow down, savor the flavors of the season and give thanks for our tremendous bounty.  Remember that cut up left over turkey and some turkey broth, are a great start on a spontaneous paella.
MANTECADOS & POLVORONES:The annual arrival of Mantecados & Polvorones at The Spanish Table always conjures up visions of Christmas with a touch of Spain.  We also already have in stock of selected CDs with holiday music from Spain.
CLEMENTINE OLIVE OIL: The Casa Pons family squeezes whole Clementine oranges with their Arbequina olives to make this flavored extra virgin olive oil.  The citrus flavor is great on baby Spinach or carrot salad.  My carrot salad had the following ingredients:
CARROT SALAD:
Shredded Carrot
Clementine EVOO
Sherry Vinegar
Chopped Dates
Diced Feta Cheese
Pine Nuts
Cumin
Salt
 
THANKSGIVING WINES            We stocked the wine department for the holidays with extra quantities of our best selling wines on hand for those who want to take advantage of our 10% case discount.   We’ve got new rare wines for collectors, more cava, ports and Sherries, and table wines to meet any palate or budget.
2007 Terra Antiga Vinho Verde $7.99 Just arrived! Our newest vinho verde is just off the ship.   Grassy aromas compliment its delicate granny smith apple flavors and refreshing effervescence.  Lively and sassy, Terra Antiga is a perfect wine to serve with afternoon Thanksgiving appetizers. 
2006 Legado Muñoz Garnacha, Vino de la Tierra de Castilla $8.99 Driving the route of Don Quixote through arid farmlands, you’ll come across Viñedos y Bodegas Muñoz, about 50 kilometers east of Toledo.  The scorching heat of summer fully ripens the grapes of this region, but the cool nights ensure that the wine is well balanced with great acidity.  Legado Muñoz is a smooth, juicy wine with flavors of cherry skin and blueberry.  Notes of spice and mineral notes are well integrated with light tannins.  Muñoz is great with braised pork dishes.
2006 Higueruela, Almansa $9.99 This sturdy wine is made from 88% Garnacha Tintorera and 12% Syrah.  Loaded with kirsch and ripe black cherry flavors, notes of toast, licorice, black tea and chocolate, Higueruela is supported by firm tannins.   Well knit with hints of mocha on the finish, this wine is great with any savory dish or stuffing.
2006 La Posta Pizzella Malbec, Mendoza $17.99   La Posta is juicy, elegant and complex.  Grown at an elevation of 3050 feet and aged 10 months in French oak, it has cherry aromas and a hint of nutmeg.   Vibrant red and black berry flavors along with sandalwood are balanced by great acidity.  With a lingering finish of licorice, this is a fantastic Malbec for $17.99.                            
Collector’s corner
2004 Bodegas Y Vinedos Maurodos San Roman Toro $57.00 One of Wine Spectator’s Top 15 Spanish Wines of 2008   6 bottles available  “Alluring plum, blackberry, cola and spice cake flavors are rich and balanced in this expressive red.  There’s plenty of structure, but it doesn’t get in the way of the flavors, and the spicy, floral finish is long and fresh.”  94 points Wine Spectator
2005 Cyclo Christina Ribera del Duero ($55.00) 150 cases produced “Cyclo Christina is 100% Tinto Fino from a single 150-year-old vineyard.  It was barrel-fermented and aged for 21 months in new French oak.  Opaque-purple colored, it reveals a fragrant nose of toasty new oak, pencil lead, floral notes, blueberry and blackberry.  This is followed by a plush, ripe, full-flavored wine with excellent depth and breadth…”   94 points Wine Advocate
2004 Clos Mogador Priorat $88.00   “The 2004 is a tour de force.  More extracted and backward than the 2003 it demands a decade of cellaring.  Saturated… expressive perfume of mocha, coffee & violets in addition to toasty oak, earth, blue and black fruits.”   96 points Robert Parker, 94 points Stephen Tanzer
2005 Clos Mogador Priorat $92.00 “The 2005 Mogador is the first wine in Spain entitled to the new classification “Vi de Finca Qualificada.”  The garnacha vines are over 80 years old and the other varieties have been planted since the 1980s… The wine has a superb bouquet of toasty oak, pencil lead, mineral, blackberry and black cherry.  This leads to an opulent, dense, packed, structured wine with 6-8 years aging potential.  Super concentrated, sweetly fruited and complex, this tour de force wine will drink well from 2012 to 2040.”    98 points Jay Miller
2006 Numanthia-Termes Termanthia Toro ($225.00) One bottle available   530 cases produced.   The 2005 Termanthia received 97 points from The Wine Advocate and 95 points from Stephen Tanzer for its superb depth of black fruit, mineral, seductive spices and balance.  The 2006 hasn’t been rated yet but don’t wait.
 
Thinking about a Spanish influenced side dish for Thanksgiving?   Here’s a link to The New York Times’ Spanish Potato, Ham and Piquillo Pepper Croquetas recipe as well as one to this weeks Seattle Times recipe for chicken in Spanish Almond sauce:
 
.  http://www.nytimes.com/2008/11/19/dining/192arex.html?scp=1&sq=piquillo&st=cse
 
 
http://seattletimes.nwsource.com/html/foodwine/2008407593_recipe19chicken.html

Sherry Season

November 14th, 2008

SHERRY AND PORT SEASON   A touch of sherry or port on a chilly night can restore the body, if not the soul. Whether sipping a dry amontillado as an aperitif, enjoying a rich Oloroso with cheese, or tipping back a glass of port with a good Valor chocolate, these wines bring a warm and cozy feel to dark nights.  They are also excellent for cooking, adding an exceptional accent to mushroom or pork recipes.  Here are my top choices this season:
Valdespino Inocente Fino $19.99 (375 ml) Aged for 7 years under flor, bone dry Inocente has delicate floral aromas and clean, nutty flavors.   Wonderful with steamed clams!
Alvear Carlos VII Amontillado $19.99 (500 ml) A dry amontillado from Montilla, made from 100% Pedro Ximenez.  Dried fig and hazelnut flavors with a silky finish.  Fantastic in seafood bisque.
Lustau Los Arcos Dry Amontillado $8.99 (375 ml) $15.99 (750 ml) One of my favorite value amontillados.  Butterscotch aromas with flavors of toffee, spice and walnuts, this is super in mushroom recipes and also delicious just for sipping.
Hidalgo Faraon Oloroso $18.99 (500 ml) A rich, dry Oloroso.  “Aromatic with aromas of hazelnuts, walnuts and raisins and a broad, dry flavor profile.”  91 points Jay Miller
Lustau East India Solera $12.99 (375 ml) $25.99 (750 ml) An elegant blend of dry Oloroso and Pedro Ximenez.  Weighty and sweet with flavors of vanilla, raisins, walnuts, coffee, and chocolate.    Excellent with cheese or pecan pie.   94 points Robert Parker
Quinta do Infantado Ruby Port $10.99 (375 ml) $15.99 (750 ml) Roasted redcurrant, mocha and a hint of raisin on the mellow nose.   Sweet and silky.   A great introduction to ruby port!
2003 Delaforce Vintage Port $26.99 (375 ml) $43.00 (750 ml) Special price!  Affordable enough to drink one now and put another in the cellar.   “A fabulous nose of cassis and berries with hints of licorice.  Full-bodied and lightly sweet, with super sexy tannins and a long, long, finish.   Very classy.”   95 points Wine Spectator
Graham’s 10 year Tawny $32.00 “Complex orange peel, cedar and plum aromas and flavors are the hallmarks of this tawny.  It has medium body and sweetness with a crisp, clean finish.  Absolutely delicious to drink.   Pure honey.”   91 points Wine Spectator
Porto Rocha Glorious 50th Tawny Port $104.00 (375 ml) $181.00 (750 ml) A rare blend of 1937, 1957 colheitas with 10 and 30 year old tawnies.  Orange zest and walnuts, burnt sugar, mocha, caramel and honey with a hazelnut and marmalade finish.  Savor it after dinner.      
NEW FOODS
Veigadarte goat cheese: Think Humboldt Fog on steroids!   This gooey, tangy, soft-ripened goat cheese is produced in a small village in the province of Leon. Made from a blend of three different goat milks, it’s covered with oak ash and a thick bloomy white rind.  With a lively zestiness and citrus twang, it will impress your friends at parties.
Green Cerignola Olives They’re big, bold, beautiful, and green. Cerignola are the largest olives in the world. These fleshy green wonders have a fruity, mild, clean taste, but their most impressive feature is their size and resulting meatiness.  Biting into a Cerignola is almost like biting into a savory plum. Deep jade green in color, plop one in your martini!
BACK IN STOCK: Mustapha’s Moroccan Harissa after a summer-long absence
 
Thinking about what to serve on Thanksgiving?   Here’s our sherry basted turkey recipe which is what we have cooked for the last several years: 
 
TURKEY WITH CATALAN STUFFING (from The Spanish Table Cookbook)
 
Basting mixture:                                                      
2 Tablespoons            Course sea salt                     
½ Teaspoon                Saffron threads                      
8 cloves                       Garlic, minced            
½ cup                          Olive oil                                              
1                                  Large orange, quartered        
1                                  Lemon, quartered
½ cup                          Amontillado sherry
 
Stuffing:
2 cups                         Chopped onions
1 cup                           Spanish pine nuts
1 cup                           Raisins, re-hydrated
1 bunch                       Spinach, chopped
4 cups                         Stale bread, cubed                 
 
Pre heat the oven to 450 degrees.
 
Put the salt and saffron in a mortar and use pestle to grind them together.   Add garlic, mash to a paste and slowly add olive oil.    Using a pasty brush, paint the turkey with this mixture.  Quarter the orange and lemon and slip them into the bird’s cavity.   Put the turkey in a very large cazuela and pour the sherry over it.    Roast in a hot oven (450 degrees), basting every twenty to thirty minutes with the juices which collect in the bottom of the cazuela.
 
When done, remove the turkey from the pan and set it aside to rest.   While the turkey is resting, pour off the drippings and separate the fat from the juices.   Reserve some fat if you intend to make gravy.   De-glaze the pan with ½ cup water, and then add it to the de-fatted juices.
 
Stuffing:  
Put the raisins in a bowl and cover with some of the turkey juice to re-hydrate them.  Cook the onions in olive oil until translucent, and then toss with the other stuffing ingredients in a large mixing bowl.   Add enough of the juices from the roasting pan to dampen the stuffing.  Any extra juice can be used if you make gravy.   Put the stuffing in a cazuela and bake at 450 degrees, until heated through and surface is crisp, about 25 minutes.    After the turkey has rested, carve and serve with stuffing.