Category Archives: Rose
March 31, 2016
March 25, 2016
Easter, or Pascuas, is a major holiday in Catholic Spain. The week before Easter is Semana Santa (Holy Week), when many towns close down and hold religious processions throughout the streets. The arrival of Pascuas ends the fasting of Lent, and special sweets such as torrijas (similar to French toast) are widely enjoyed.
For Easter brunch or other meals, using hearty Spanish ingredients will enhance any recipe. For example, using roasted Piquillo Peppers from a jar, scrambling or baking them with eggs and chorizo makes an easy and crowd-pleasing brunch dish. Or make a Tortilla Espanola in advance, and grill a side dish ofchistorra (breakfast sausage). Accompany these dishes with our Easter Brunch Bread (recipe below), which delights with Spanish flavors of orange blossom honey, orange zest and pine nuts (ingredients are available at The Spanish Table).
A timely shipment of cured meats arrived yesterday, including favorite chorizos for paella, the semi-cured Bilbao and Riojana.
New: Despana chorizo – a semi-cured sausage, with smoky and mild flavors of garlic and spices.
Dacsa Valencian paella rice is back in stock, again available in 1 kg and 5 kg bags.
Customer favorite Miguel and Valentino Arbequina extra virgin olive oil arrived this week. Fruity, buttery and flavorful!
New cut: The uncured, raw Iberico Bellota meats are melt-in-the-mouth tender. In addition to the Solomillo (tenderloin) cut, we now have a limited supply of Carrilleras (cheeks).
Easter basket treats:
From Portugal, pastel colored, sugar coated, egg shaped almonds.
Spanish hot chocolate mix. Extra thick style to cling to churros or anything sweet that is dipped into it.
We’ve got churro mix and churreras (extruders for making churros), too.
WHAT TO DRINK WITH THIS FABULOUS MEAL?
ROSÉ SANGRIA is refreshing and gorgeous, and perfect at Easter brunch.
INGREDIENTS: (substitute frozen fruit if necessary)
2 cups blueberries
2 cups blackberries
2 cups hulled strawberries
2 cups mixed red and golden raspberries
1 tablespoon superfine sugar
5 ounces Framboise or Cassis
1 bottle chilled Abadia de la Oliva rose wine
1 1/3 cups white cranberry juice
In a pitcher, combine fruit. Stir in sugar. Add Framboise; let sit at least 1 hour. Stir in wine and juice. Serve chilled.
EASTER BRUNCH BREAD
Bread is relatively inexpensive and there are many great bakeries, so why bother? Because making bread is a chance to participate in the almost mystical experience that occurs as the yeast springs to life and loaves of bread puff up, rising before your eyes. So once in a while, I make some off-beat bread that is not like store bought bread at all. This is one, a fluffy loaf with a sprinkling of flavors I associate with Spain. Steve Winston
½ cup Flour
½ cup Warm water
1 package Dry yeast
1 tablespoon Orange blossom honey
1 cup Milk, room temperature
¼ pound Butter, melted (we recommend using French butter, available at Paris Grocery)
½ teaspoon Salt
2 large eggs
1/8 c cup minced orange zest
1/8 c cup Poppy seeds
¼ cup toasted pine nuts
3½ cups all-purpose flour
Sponge: Combine first four ingredients and proof for 30 minutes until bubbles form.
Dough: Mix in the remaining ingredients, adding flour ½ cup at a time.
Turn out onto a board and knead until elastic, 15-20 minutes. The dough will be quite wet so keep your hand floured and work the dough with a pastry scraper. Oil a large bowl and turn the dough into it, turning it over so the oiled side is up. Let rise until doubled in volume.
Preheat oven to 350º
Form into a loaf. It is very flexible. I make a U shape and twist the two arms over each other. Place on a baking sheet sprinkled with corn meal. Let rise again, 40 minutes. Bake for 40 minutes.
Pulpo a Feira, Galicia Spain
Spanish Table Seattle Newsletter July 8, 2011
The drum roll for Spanish rosados has been beating loudly around here, especially now that summer is here. And this week, the New York Times even took up the subject, although they omitted a couple of our favorite light and crisp rosados: 2010 Muga rosado ($12.99) and 2010 Amestoi Rubentis ($18.99).
Ten wines are tasted and reviewed in the article Roses of a Different Color; we stock six of them, including the Best Value, 2010 Parés Balta Ros de Pacs ($12.99). We also stock the 2010 Borsao ($7.99); 2010 Olivares ($8.99, which is almost sold out), 2010 Cune ($12.99 – the article reviewed the 2009 vintage but trust me, the 2010 is much better), 2010 Chivite Gran Feudo ($8.99) and 2000 López de Heredia Viña Tondonia Rosado ($22.99).
A fantastic dish that we ate repeatedly on our May trip to Spain is Octopus Galician style (see recipe below). In Galicia, it is called Pulpo a Feira and elsewhere in Spain, Pulpo a la Gallego. And, we carry the traditional wooden plates that this dish is served on. This is excellent served with a Spanish rosado.
Planning a wedding or large event? We’ve got wines in all price ranges and will help you choose the perfect beverages, including Spanish sparkling wines. 10% discount on a case of 12 wines or more.
Spanish Table Seattle Newsletter June 30, 2011
Millions of people will serve perritos calientes (hot dogs) on the 4th of July. Why not take your dogs up a notch by serving an assortment of grilled embutidos? Our favorite Iberian style sausages include Despana brand Chorizo, La Española Butifarra, and Barcelos Linguiça. All told we offer 16 different grilling sausages between The Spanish Table and our Paris Grocery store, just two doors away. An excellent side dish with perritos calientes is my own “Spanglished” Potato Salad (see recipe below).
BEVERAGES FOR THE 4TH
I simply can’t get enough fresh rosé in the summer and that’s what I’ll be sipping on the 4th of July. Admittedly, I’ve gone a bit crazy ordering them because each one tastes better than the last! Here at Spanish Table, we’ve got 17 different dry rosados to choose from and two doors away at Paris Grocery, there are (gasp!) an astounding 34 French rosés. Visit us to pick up the pink stuff!
If beer is your beverage of choice, we’ve got the best selection of Portuguese and Spanish cervezas in the city, especially since a few new brands came on the market. From Spain, we currently stock Estrella Damm, Estrella Daura (gluten free beer), Estrella Galicia, Estrella Inedit, Alhambra Lager, Alhambra Negra, Ambar (NEW). We also carry Sagres and Sagres Bohemia, Mikate Lager and Tagus (NEW) from Portugal, Casa Beer from Morocco, Jerome Beer from Argentina, and Laziza non alcoholic beer.
|NEW ON THE BOOKSHELF:
Plancha, 150 Great Recipes for Spanish-Style Grilling by Liliane Otal ($21.00) This is simple cooking at its best, with grilled vegetable and seafood recipes that take only 5 to 10 minutes to prepare.
The Food of Spain by Claudia Roden ($39.99) 588 pages of pictures, vignettes and recipes, both classics and little-known dishes. My next must-try recipe is the pork loin cooked in milk with caramel.
Turkish Bakery Delight by Deniz Göktürk Akçakanat ($24.95) The food in Turkey is all-around magnificent and the savory baked goods such as Filo rolls filled with Spinach and Feta made an excellent breakfast. The assortment of sweet cakes and breads filled with nuts, fruit and honey were not bad either.
The Sorcerer’s Apprentices by Lisa Abend ($26.00) details Ferran Adriá’s unique system of running the kitchen at elBulli using apprentice chefs who sometimes camp on the doorstep until they are hired.
“Spanglished” Potato Salad
One day we were headed to a party where The Spanish Table’s reputation for producing Spanish flavored foods would be at stake. I updated Mom’s potato salad recipe by substituting alioli for mayo, pimentón for black pepper and by adding piquillo pepper strips. In a dire emergency, you can actually gussy up store-bought potato salad by mixing in the pinch of pimentón and chopped piquillo peppers.
3 cups Potatoes, boiled and cubed
1 tablespoon Minced sweet onion
½ teaspoon Fine ground Spanish sea salt
1 teaspoon Dijon mustard
½ teaspoon Sweet, smoked pimentón
¾ cup Alioli
½ cup Piquillo pepper strips, roughly chopped
½ dozen Caperberries, sliced, for garnish (optional)
Mix ingredients. Taste and adjust ingredients to your personal preference.
Tasting wines in El Brozal vineyard, Rioja
Spanish Table Seattle Newsletter May 20, 2011
We’re still savoring memories of our early May trip across northern Spain, where we visited 19 wineries in 15 days. At every stop, young winemakers shared their passion for the land. Many are from families who have been viticulturists or wine makers for generations and working the land is unquestionably their identity. Over and over, winemakers described their quest to produce wines that reflect the terrunyo, singular wines that reflect the unique conditions of each plot using minimal intervention, and without abandoning the region’s heritage. We special ordered a bunch of these wines on the spot and they’ll be rolling in over the next few months. As they arrive, we’ll spotlight them in our newsletter. We can’t get over the sheer quantity of old vines in Spain. Old vines are less productive and thus their fruit has more concentrated flavors. We had many a vineyard lunch among these ancient vineyards.
2005 Barón de Magaña, Navarra ($19.99) This was the only Navarran winery on our trip, but it was worth the drive just to meet this family. Owner-oenologist Juan Magaña decided 30 years ago that he wanted to produce a Bordeaux-style wine in Navarra. He located a nursery in Bordeaux (coincidentally owned by a Spaniard) that supplied Merlot vines to Chateau Petrus and other wineries. Unfortunately the government of Spain at that time did not permit the planting of Bordeaux varietials in Spain, so Juan had no choice but to smuggle the vines into Navarra. Thus was established the first vineyard of Merlot in Spain. Eventually he had to confess to the D.O. that he was growing Merlot, and not Tempranillo. By then he was known as one of the best winemakers in Spain and had numerous awards, so the D.O. relented and authorized Merlot to be planted. Juan’s son Diego is now winemaker and continues to push the boundaries with these varietals.
2005 Barón de Magaña is very expressive, aromatically complex with hints of ripe dark fruit, spice, and fine leather. Well-balanced, bright spicy fruit with very well integrated lively tannins. Aged in French oak for 14 months. “Good lift to the Bordeaux-like aromas of redcurrant, dried cherry, tobacco and rose. Juicy and focused, offering sweet red fruit and floral flavors and a lashing of cracked pepper. Finishes lithe and sweet, with a note of candied cherry. This is delicious now.”
90 points Stephen Tanzer
2010 ROSADOS ARE HERE AND THE SUN IS OUT!
2010 Pares Balta Ros de Pacs, Penedes ($12.99) A blend of Merlot, Syrah, and a touch of Cabernet. This year’s vintage is the best ever, with a perfect balance of cherry fruit and crispness. We pre-ordered it, so many shops won’t have it for another month.
2010 Artazuri Rosado, Navarra ($9.99) From one of the best Garnacha producers in Navarra, their rosado is elegant and dry.
2010 Conde de Valdemar Rosado, Rioja ($9.99) Garnacha and Tempranillo. Fruity and fresh, this is excellent with paella.
2010 Melipal Rose, Mendoza ($12.99) Pick up some empanadas here and a bottle of Malbec rose for an easy dinner tonight!
2010 Olivares Rosado, Jumilla ($8.99) 70% Monastrell and 30% Syrah. This is our best value and the distributor is almost out of it! Get it while you can.
We still have a small amount of 2010 Txakoli Gurrutxaga ($19.99) and 2010 Amestoi Rubentis rosado Txakolis. Low alcohol, light, with clean effervescence, the Txakoli rosados are produced in minute quantities for the U.S. market and have developed a cult following. You’ll see why when you taste one!
Spanish Table Cheese Festival Winners
Torta Del Casar is a definite customer favorite and a rare cheese to find in the states. Rich, buttery, nutty, herbaceously sweet with a long piquant finish, this raw sheep’s milk, washed rind cheese hails from Extremadura. Torta del Casar takes 20 sheep milked twice daily to create a single wheel of cheese. Serve by cutting off the top of the torta and spooning out the delightfully oozy center. This cheese is perfectly balanced and complex; the more you enjoy, the more nuances you discover!
Queso Curado al Azafran is a delicate nutty sheep’s milk cheese blended with saffron. The mild flavor tones accentuate the floral notes of saffron. This cheese is best enjoyed on its own or with a refreshing glass of Rueda.
Montcabrer is constructed like no other cheese and is made by queso design freaks. The young fresh goat milk is aged in a thick rind of charcoal and vegetable oil. The cheese remains semi soft and creamy encased in its rind and develops beautiful musty mushroom tones. If I didn’t know any better I would guess Montcabrer is a buttery truffle cow’s milk cheese.
Rhapsody in Blues
Monje: Creamier than Cabrales, wrapped in chestnut leaves, and so blue it would put Billie Holiday to shame. Monje has a velvety smooth texture with a wonderful pepperiness and lingering hazelnut finish. This Asturian farmhouse blue has been made with raw cow’s milk for over 100 years. Robust and creamy, its complex flavors will unfold on your palate.
Autor is a raw goat’s milk blue from Quatratondo, in southeastern Spain. This artisan farmstead goat cheese is curdled with thistle rennet and aged for 60 days in an underground cavern. Full-flavored with a hearty goat tang and mild natural blue flavor, Autor has persistent hints of grass herbs and citrus.
São Miguel -We were finally able to get our hands on this mammoth 20 lb. wheel o’ cheese from the Azores. Wonderfully buttery, with a texture like a creamy Colby cheddar. Sao Miguel has pleasing sweet grass flavors that reflect the Azores Islands’ terrain. The perfect table cheese to enjoy with cured meats, olives and, sun-drenched red wines.
São João –Kissing cousin to its substantially larger compadre, São Jorge, this petit creamy pancake-looking cheese is also from the Azores. Sao João is a much younger, creamier version of São Jorge. Very approachable with a slightly elastic texture, mild sourness, and pleasant grassiness.
We are fully stocked with over 50 different Artisan Spanish cheeses and 15 Portuguese cheeses.
Spanish Table Seattle Newsletter April 7, 2011
We love rosés! Not only for the sensory pleasure of sipping a chilled glass on a hot afternoon, but also because rosés are phenomenal food wines. Delicately ephemeral, their cleansing acidity refreshes the palate like nothing else. Rosés are superb with grilled vegetables or fish, poultry dishes, salads and paella, all year round.
Three 2010 rosés arrived today! 2010 Amestoi Rubentis Txakoli ($18.99) is a customer favorite from the Basque region of Spain. Salmon colored and effervescent, it’s low alcohol content (10.5%) makes it a great choice for afternoon sipping. 2010 Gurrutxaga Txakoli Rosé ($19.99) is new this year. Cherry colored, with the same low alcohol and spritziness as Rubentis, Gurrutxaga has notes of melon and maritime scents. Quantities of these two Txakoli Rosés are extremely limited! 2010 Olivares Rosé, Jumilla ($8.99) is an excellent value. Last year’s wine was a perfect balance of fresh berry with a crisp and dry finish. It sold out quickly. More came in this year, so there’s time to taste a bottle before buying it by the case.
On Tuesday April 19, 2011 we've got a special dinner coming up at The Harvest Vine featuring the stellar wines of Rioja's Bodegas Ontañón. Fifth generation family member Raquel Perez Cuevas will be in town and will guide us through an evening of wines paired with The Harvest Vine's always glorious food. $65.00 per person, includes four wine flights - 2008 Vetiver Blanco, 2007 Ontañón Crianza, 2004 Ontañón Reserva and 2001 Ontañón Gran Reserva. Click Ontanon Dinner for the menu. 6:30 Guest Arrival.
We'll be carrying freshly made, ready-to-eat Empanadas every Saturday. Owner Rodrigo of Maria Luisa Empanadas will deliver them at noon and feature six flavors, including vegetarian. They are $3.00 each, with a 10% discount for purchases of 6, and 20% off for a dozen. Great for parties! We receive 8 dozen each Saturday, so please pre-order if you'd like to pick up a large quantity.
Castellot: Hand made by at the Mas D’Eroles dairy in the Catalan Pyrenees, this raw cow’s milk cheese is cured for 3-4 months. Great for the health nut, most of the fat is drained away, leaving low fat content and an acidic flavor. Wonderfully creamy, herbaceous, and mildly tart, this is the BEST young cow’s milk cheese in our case! Pairs well with nuts, fresh grapes, and cava.
Ermesenda: Another of Mas D'Eroles hand-made cheeses this stunning raw cow's milk holds an elastic springiness and a complex flavor which develops in the mouth. Soft, dense, and beautifully crumbly Ermesenda is a mildly beefy cheese with a strong and persistent roasted hazelnut finish.
Autor Cheese: is a raw goat's milk cheese from Quatratondo, 60 km. outside of Valencia. The raw goat's milk is curdled with thistle rennet and aged for 60 days in an underground cavern. Depending on the season the cheese can be creamy, flaky, or runny; we've got a creamy version. The flavor finishes with notes of grass, herbs, and citrus.
¡Cuitlacoche! Acorn fungus whose Nahuatl name means, quite literally, Raven's Droppings." But don't let these facts scare you away because these corn mushrooms have been a Mexican delicacy for over a thousand years. Also referred to as the "Mexican Truffle," cuitlacoche is a fantastic compliment to Mexican soups or tortilla dishes.
¡Pequin Peppers! These small chiles are also known as "bird peppers," because of our feathered friends' affinity for the younger green pods. But beware! Even birds know to be cautious of the mature red pepper. These little guys pack about 7 to 8 times as much heat as your average jalapeño! Incredible for home-made hot sauces, an additional sizzle to your soup, and to compliment Camarones al ajillo.