Spanish Table Seattle & Paris Grocery Newsletter
January 14, 2010
The Spanish Table bid adios to 2009 by flinging open the pantry doors and throwing a party last week. In theory it was a small staff and friends party, but turned into a Bacchanalian feast with wines flowing and plate after plate of party foods. In a nod to our new sibling Paris Grocery, Spanish and French bites were served, including Galette des Rois and Cassoulet (recipe follows):
Serves 20 or more, depending on the appetites
8 oz D’Artagnan smoked duck bacon
8 oz Zoe Meats Bacon
16 oz Toulouse Sausage
8 Oz Fabrique Délices Bistro Sausage with herbs de Provence
3 onions, studded with one clove each
3 lbs dried Emergo white beans, soaked overnight and rinsed
3 Tablespoons olive oil
Fine sea salt
Freshly ground black pepper
14 oz duck fat
5 lbs pork shoulder roast
Two (app. 1 lb) Fabrique Délices smoked duck breasts
1 large onion, sliced
18 cloves garlic, chopped
3 pounds canned crushed tomatoes
3 teaspoons pebrella
½ cup chopped fresh parsley
2 cups bread crumbs
Tie the clove-studded onions and carrots together in a double layer of cheesecloth and put with the beans, sausage and bacon in a large, deep, heavy bottom casserole. Cover with water at least 3 inches above the top of the bean mixture. Bring to a boil, then turn the heat down and simmer until the beans are almost tender, about 1 ½ hours. Drain, reserving the cooking liquid. Discard the onion and carrots in the cheesecloth. Transfer the beans and meat to a bowl, cover loosely with foil and set aside. When cool, slice the sausages and cut the bacon into bite size pieces.
Preheat the oven to 350 degrees. Roast the pork shoulder in a shallow roasting pan until the internal temperature reaches 150 degrees. Remove and when cool enough, cut into cubes. Cut the duck breasts into bite size slices.
In a large casserole, heat 3 tablespoons of the duck fat over medium-high heat. Add the sliced onion and garlic and cook gently until the onions are translucent and golden. Add the canned tomatoes, pebrella, and cooked beans. Stir in about 2 cups of the reserved bean cooking liquid, transfer to the oven and bake for 30 minutes at 250 degrees. Remove from the oven and stir in the parsley.
Heat the oven to 425 degrees. Add the meat, stir to combine and sprinkle the bread crumbs over the top. Drizzle with the remaining duck fat, and cook until the crumbs are nicely browned and the cassoulet is very hot.
NEW SPANISH TABLE WINES FOR A NEW YEAR
2008 Fedriani Lafitte, Utiel-Requena ($9.99) An equal marriage of Bobal and Syrah, this blend teases the nose with aromas of ripe fruit. Full-bodied, with brooding black fruit and dark chocolate flavors, it has notes of earth and mineral. Finely balanced acidity envelopes a lengthy, dry finish. This would be terrific with beef short ribs.
2007 Castillo de Monesma, Somotano ($9.99) Somotano is a cool-climate region, lying in the Pyrenean foothills of Aragon, renowned for its success with international varietals. Modest in size, the region has received an outsized number of awards at wine fairs and trade tastings, and plaudits from the wine press. Castillo de Monesma, which is a blend of 45% Cabernet Sauvignon, 33% Syrah and 22% Merlot, is rich and smooth with an impressive complexity for the price. Full-bodied, clean and well balanced, this is versatile enough to be served with anything from lamb tagine to carne asado.
2006 Monasterio de Corias, Vino de la Tierra de Cangas ($21.99) Tierra de Cangas is a little-known wine producing area in Galicia located north of D.O. Bierzo, and
Bodegas Monasterio de Corias is a tiny producer working exclusively with the native grapes found in the mountainside region of Cangas. Produced from old vines planted in pure slate, the property yields a red wine packed with minerals. Made from a field blend of Mencía, Verdejo Negro, Carrasquín, & Albarín Negro grapes with a long maceration on the skins, it is barrel aged for 8 months. Bright and elegant, only a small amount of this wine is available. The Bodega produces only three wines for a total of 800 cases per year. Try it while you can!
SPANISH TABLE PRODUCTS FOR A NEW YEAR
This week’s New York Times mentioned Arrope, which is a concentrated syrup produced from unfermented grape must. They describe it as “similar to Italian saba, but more viscous, with toasty opulence.” We drizzle it over duck confit or ice cream; they “Spoon it on cheesecake, over poached pears or on fresh pineapple. A variation, arrope y tallaetes, is more syrupy, with pieces of candied pumpkin, and is delicious alongside cheese or cured ham.” We’ve got both styles in stock:
Ferianes Arrope 25.4 oz ($41.99); 8.5 oz ($17.99)
Mitica Arrop i Tallaetes (8.4 oz) $8.59
More ways to get the creative juices flowing:
Amazonas brand Harina de Camote (Sweet potato flour) $4.99/12 oz
Amazonas brand Harina de Garbanzo (Garbanzo flour) $4.99/12 oz
Delicias del Marino (Surimi in the form of baby eels) , packed in oil and garlic
Organic Yerba Mate ($1.99/box of 25 tea bags)
Just arrived today! Alfajores — the irresistible cookie filled with Dulce de Leche. An Argentinean specialty!
Our new shop features French cheeses and wine, and other foods with a French mood. It’s located 1/4 of a block south of Spanish Table at 1418 Western Avenue. Click to view our Facebook page.
THE PARIS GROCERY WILL BE OPEN MONDAY, JANUARY 18TH (MARTIN LUTHER KING DAY).
Charolais Affiné: From the granite plains of the Charolais region in Burgundy comes this beautiful raw goat’s milk cheese. Affineur Herve Mons achieves a harmonious balance of saltiness, sweetness, and acidity in this aromatic cheese. A must-try! $16.99/each
Cantalet Doré: One of the oldest French cheeses, Cantal was reportedly enjoyed over 2000 years ago in ancient Rome. Named for the mountains of the Auvergne region, this AOC cheese is often referred to as the “French Cheddar.” When young, it has a mild, buttery flavor that develops into a pleasant bite. $15.99/lb
Fromager des Clarines: Made in the mountainous region of the Haute-Savoie, this cow’s milk cheese by fromager Jean Perrin displays earthy, white truffle flavors. Rich and unctuous, this cheese tastes best at room temperature- served along with some sparkling wine! $17.99/each $3.99/quarter lb
Les Orphelins de Fromage : Help us find a home for our smaller pieces of cheese. Indulge in just a bit of your favorite cheeses, or give something new a try. Adopt a cheese orphan today!
Rillettes: A rustic pâté made from meat that’s been poached in its own fat, simmered in spices and juices, then shredded and stored in some of that fat. Pounded into a delicious spread, it’s traditionally served with cornichons and mustard, along with some crusty baguette!
Alexian Duck Rillettes, $11.99 Rougié Goose Rillettes, $12.49 Also new to Paris Grocery: Andouillette Sausage Back in stock: Duck Leg Confit!
2005 Chateau La Grange Clinet, Cotes de Bordeaux ($13.99) 62% Merlot and the rest a blend of Cabernet Sauvignon and Cabernet Franc, this is one of the best, ever, vintages for this property. Peak ripeness led to beautiful grapes, and a sleek wine showing freshness and great balance. Awarded a Gold Medal at the Concours Général Agricole de Paris with these laudatory comments: “fruity, well balanced, ample”. Exactly the type of wine you’d be served in a French bistro, it pairs beautifully with game hens and charcuterie.
Shop from home on The Spanish Table’s websites!
The Spanish Table Wine website has wines arranged by staff pick, by score, by price, and by country. Our virtual wine store has everything you’re looking for from Spain, Portugal, Madeira, or South America. Click The Spanish Table Wine to visit the site. Orders are shipped from our Berkeley CA store which may have different inventory and prices than our Seattle store.
Have a great week and we look forward to seeing you soon!
Sharon Baden and Steve Winston, Owners
The Spanish Table, 1426 Western Avenue, Seattle WA 98101 phone# 206.682.2827
Hours: Monday- Saturday, 10 AM – 6 PM. Sunday 11 AM – 5 PM
Paris Grocery, 1418 Western Avenue, Seattle WA 98101 phone# 206.682.0679
Hours: Tuesday – Saturday, 10 AM – 6 PM. Sunday 11 AM – 5 PM.