I always wait until the warmth of Memorial Day to plant tomatoes. This year the gloomy forecast has me longing for Iberia, even though I was in Madrid just a week ago! Here’s how you can travel through Spain this weekend without leaving Seattle:
Friday night: Catch the Spanish film “A Thousand Fools” at SIFF, 9:30 p.m.
Start out Saturday morning at La Taberna del Alabardero and watch F.C. Barcelona and Manchester United vie for the European Champions final. Saturday, May 27th, at 11:45 A.M. Afterwards, pick up wine and essential ingredients at Spanish Table. Host a Spanish wine dinner for friends on Saturday night. See the recipe for Meatballs with Roasted Vegetables below, which was easily one of the best meals I ate in Spain. Take the tasting up a notch by passing around a wine-filled porrón (see You Tube demonstration video).
Coincidentally, a new shipment of porróns just arrived today, in full liter, half liter and quarter-liter sizes.
Monday: Hope that the sun comes out, and watch Ana Montes and Flamenco Danzarte perform at Seattle’s Folklife Festival. 3:50 p.m.
NEW PRODUCTS AND POPULAR ITEMS BACK IN STOCK:
Spanish Table brand Lemon-Stuffed Olives
Glass Porróns in liter, half liter and quarter liter sizes.
We have a few Padron Pepper Plants available, $4.99 each. More plants will be coming mid-June.
A whole load of Portuguese products at can’t-pass-it-up prices: Fernandes Smoked Portuguese bacon in one pound slabs, Saldomar Portuguese sea salt in 1 kg bags, Gonsalves brand Green and Black Olives, Ramirez Sardines in olive oil, coarse ground Flor de Sal, Lagar Pure Olive Oil in 1 liter bottles, Maçarico EVOO in 500 ml cans, Herdade Dona Ines EVOO.
Other products: Divina Kalamata Olive Spread, Piquillo Pepper and Artichoke Bruschetta, Szechwan Peppercorns, Jamaican Jerk Seasoning, Dipasa Tahini, Cruz de Malta Yerba Mate, and pure, delicious Amazonas honey from Peru.
2005 El Castro de Valtuille, Bierzo ($35.00) We spent two unforgettable days with winemaker Raúl Perez which was like getting sucked into a fantastic whirlpool. Constantly pushing the envelope, he experiments freely in his winemaking and is intensely driven to be the conduit of amazing wines. 2005 El Castro de Valtuille is produced from his family’s estate in El Bierzo. 100% Mencia from 50-60 year old vines, aged 14 months in neutral barrels. Intense and elegant (a trademark of Raul’s wines) it has concentrated red fruit with a mineral spine, incredible balance and a persistent finish. This drinks like a full-bodied Burgundy.
2007 YBS Eral Bravo, Mendoza ($28.00) ON SALE – REGULARY $40.00 Produced only in excellent years, YBS is a blend of the best barrels with the greatest aging potential. Made of 50% Malbec, 36% Cabernet Sauvignon and 14% Merlot, aged for 15 months in new French oak, it has notes of cedar, vanilla and a lush palate of ripe fruit. Hints of cassis and eucalyptus have volume and tenacity on the palate. This wine could be served now with New York steak topped with blue cheese, or age it for a couple of years to bring out its elegance.
2010 Chivite Gran Fuedo Chardonnay, Navarra ($8.99) An unoaked Chardonnay with enticing aromatics, zesty citrus notes and a refreshing finish. This will be all-to-easy to drink on a hot day.
2010 Beronia Rosado, Rioja ($11.99) Arriving today. The first rosé produced by Beronia is stellar! Ripe strawberry notes have a crisp elegance and clean finish.
2009 Castaño Monstrell, Yecla ($9.99) The excellent 2009 vintage blessed Bodegas Castaño with perfect growing conditions. Aromas of ripe fruit have black cherry notes and fine tannins. Round on the palate with a dry finish, this is a delicious red.
2007 Ksana Malbec, Mendoza ($16.99) I’ve rarely been disappointed by a wine made by Hector Durigutti, and this one really rocks. 2007 Ksana Malbec has flavors of blueberry on the front palate with flavors of red fruit and coffee. Lush, smooth and balanced, drink this now with anything grilled.
And JP Moscatel ($16.99) is back in stock!
1 pound mixed ground veal, pork and lamb in equal parts
1/4 cup blanched marcona almonds, ground
1/2 cup dry bread cubes
2 minced garlic clove
1/4 cup minced onion
4 tablespoons minced fresh parsley
1/8 teaspoon saffron threads
1/2 tablespoon minced fresh oregano
1/2 tablespoon minced fresh rosemary
1/8 teaspoon smoked paprika
salt and pepper to taste
1/4 cup Flour for dusting
1/4 cup Olive Oil for frying
1/4 cup Dry sherry
2 cups chicken stock
2 Jars Mi Conserva brand Escalivada (roasted, mixed vegetables)
Knead almonds, bread cubes, garlic, onion, eggs and herbs into meat, mixing well. (If prepping in advance, you can refrigerate this mixture overnight.) Form into little balls by rolling between hands. To cook, roll the balls in flour and fry in olive oil in a medium sized cazuela until brown on all sides. Remove meatballs from cazuela and add sherry. Bring sherry to medium boil and scrape up the brown bits of meatball from cazuela. Return meatballs to the cazuela and add 2 cups chicken stock. Bring to a boil and simmer for 30 minutes.
Warm the Escalivada in a separate Cazuela for 20 minutes in a 350 degree oven. When hot, top with the meatballs and serve.