New Cookbooks, Whole Legs of Jamon

Jamon Serranos curing in Spain

Spanish Table Seattle Newsletter                                                       October 3, 2011      

We just received a brand-new cookbook that’s bringing back memories of some of our favorite meals we’ve had over the years during our travels to Spain: “Rustica: A Return to Spanish Home Cooking”, by Frank Camorra & Richard Cornish (2011 Chronicle Books, $35.00), The flavors are very Spanish, as you can glean from the chapter titles: “Sherry, Salt & Fish”, “The Jamón Phenomenon” and “Cooking with Fire”. Another section is named, “Comida Roja” section – Red Food, meaning the paprika-laced dishes from Extremadura. Lots of ideas for using Spain’s earthy Paprikas!

Speaking of Jamón, we’ve just received several whole legs of Jamón SerranojamonThe whole legs weigh from 18 to 20 pounds and range from $340.00 to $370.00. We’ve got the stands as well (soporte jamonero) for $19.95 each. With your own personal leg of Jamón, you can slice as much as you need on the spot for charcuterie plates or boccadillos!

 We now stock Calasaparra brown rice as well as Calasparra white rice. The brown rice has a nuttier flavor and is more nutritious then white rice. Use it to make an outstanding mushroom paella. (See the recipe below, from The Spanish Table cookbook).

Port cook


“Portuguese Homestyle Cooking” by Ana Patuleia Ortins ($24.95 2011 Interlink Books). Ana is a first generation Portuguese-American who set out to publish her authentic family recipes before they become too Americanized. Full of every day, comfort foods of Portugal including soups and many seafood dishes. 


2010 Bodega Javier Sanza Villa Narcissa Rueda($18.99) Javier Sanz’ great grandfather was the founder of this bodega.  From the beginning and continuing to today, these wines are produced with only estate-grown fruit, something unusual for the area. Villa Narcissa is made from 35-45 year old vines which deliver a full-bodied white with aromatics of apple, pear and some citrus fruit. Very long and loaded with minerals and bracing acidity, the flavors are rich and ripe. This is serious Verdejo, aged in stainless steel vats to preserve the intense aromatics.

2010 Diego de Lemos, Ribera Sacra ($24.99) The red wines from the Ribera Sacra region in Galicia are nothing short of spectacular. Made from the native Mencia grape, they have the elegance of a French Burgandy with a full-bodied style. A pioneer in organic viticulture, for over 20 years winemaker Esther Teixero Lemos and her sons have farmed their 5 hectare estate using only organic growing practices. Classic aromas in the nose of cherries and blackberries lead into a wine with firm, ripe tannins, good gritty texture and fresh acidity. Long and full, this wine drinks well now, but will age gracefully for at least 5 years.

2008 Bacalhôa Tinto da Ânfora, Alentejo ($9.99) This super, full-bodied red is made-to-order for serving on cool fall evenings.  A blend of 50% Aragonez (Tempranillo), Trincadeira, Touriga Nacional and Cabernet Sauvignon, aged one year in new oak barrels, it also an amazing value. Tinto da Ânfora displays notes of blueberry and black fruit with notes of pepper. Round, smooth and rich, this is our new staff favorite!

2008 Quinta da Bacalhôa Cabernet Sauvignon ($29.99) 1979 was the first vintage of this Medoc-style red.   90% Cabernet Sauvignon and 10% Merlot, it has warm red fruit flavors with hints of mineral and earth. Lengthy, elegant and structured, it is dry and full-bodied. Excellent with red meat.


(from The Spanish Table cookbook by Steve Winston)This makes a great side dish in mushroom season. To elevate it to an entrée, add a pork tenderloin cut into cubes and browned in the oil before adding the mushrooms. Serves 6 as a side dish½ cup Olive Oil1 pound Mushrooms, Chanterelles or another flavorful wild variety, sliced2 cups Calasparra Brown Rice1 cup Picada (recipe below)½ cup Madeira Wine4 cups Chicken stockHeat Olive Oil in a 13 inch or larger paella pan. Add mushrooms and cook until soft, then add rice and stir. Add Madeira chicken stock, then stir in picada.   Bring to a boil, reduce heat and cook at a brisk simmer for 50 minutes. PICADA  (makes one cup):½ cup Almonds and/or hazelnuts and/or pine nuts1 tablespoon Olive Oil¼ teaspoon Coarse Spanish sea salt1 clove Garlic, roughly chopped1 tablespoon Minced parsley½ cup Stale bread cubes2 tablespoons Extra Virgin Olive Oil Brown the nuts in olive oil. Remove and let cool. Add bread to oil and brown. Put the nuts and salt in a mortar and crush with a pestle or use a food processor and pulse to chop nuts. If using an electrical appliance, be careful not to turn them into nut butter. Add garlic and parsley. Blend until mixed.Add bread cubes and pulse until texture of bread crumbs. Drizzle in the Extra Virgin Olive Oil.


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