Hello to all my wonderful friends & foodie family!
Well, our Christmas tree is up, & it's *half* decorated after the hubby & I ran out of fuel on Saturday night & collapsed in chairs by the fireplace... I hope we get it done before Christmas! Queso y Vino is busy as an elf getting presents ready for thirsty wine lovers--this week I actually got an order from a couple in Ireland who found me on Google & wanted to send their kids a special delivery of holiday cheer!!! That just about knocked me off my seat :)
So I hope you enjoy this week's recipe and wine finds--remember that you're by no means limited to what you see here... Give me a budget & I'm happy to put a case together especially for you, or find the right gift, or pair special bottles with your holiday meals! Keep sending the word to your family & friends (thanks to all who are sharing my news!) and I hope you are finding time to take a deep breath and enjoy what this season is all about...
Besitos,
Catherine Reynolds
Presidenta, Queso y Vino, 206-518-1166, quesoyvino@gmail.com
_______________
CHORIZO-STUFFED MUSHROOMS from Spain & the World Table by The Culinary Institute of America
Growing up in an Italian enclave of upstate New York, a holiday without some sort of stuffed mushroom appetizer wouldn't seem complete for me... Since I have some Spanish chorizo kicking around, I thought it might be fun to try an Iberian version this year. And this brand new Spanish cookbook is fabulous--I found it at my local library, but it might just be going on my Christmas wish list!
Serves 8
24 large white button or cremini mushrooms, wiped clean with a damp towel or cloth
6 Tbs plus 1 tsp extra virgin olive oil, divided use
6 Tbs (3/4 stick) butter, plus extra melted butter for basting as needed
3/4 cup finely chopped onions
2 Tbs minced garlic
1/2 cup minced Serrano ham
1/2 cup dry-cured chopped chorizo sausage
1/4 cup chopped parsley, thyme, marjoram, or a combination of these
1/2 cup toasted breadcrumbs
1/2 tsp freshly ground black pepper, or as needed
2 Tbs grated Manchego or Parmesan (optional)
Remove the stems from the mushrooms & chop them finely. Reserve the caps and 1 to 1 1/3 cups of the chopped stems separately.
Heat 6 Tbs of the olive oil in a large saute pan over medium-high heat & brown the mushroom caps, about 8 minutes, turning halfway through. Set aside.
Melt the butter in a small saute pan over medium heat & cook the onions until soft, about 5 minutes. Add the garlic & mushroom stems & cook until the stems have wilted, about 3 minutes. Add the ham & chorizo & cook for 2 to 3 minutes, or until lightly browned. Stir in the herbs & breadcrumbs. Season to taste with 1/8 tsp of pepper. Remember that the ham will give off more salt as it heats.
Preheat the oven to 400 degrees F. Oil or butter a 13 x 9 x 2 inch baking dish & bake in a preheated oven for 15 minutes, or until golden brown, basting with a little melted butter, if desired. Sprinkle each cap with 1/4 tsp of grated cheese, if using. Serve hot or warm.
THIS WEEK'S QUESO Y VINO WINE PICKS :
Queso y Vino, your mobile wine shop complete with a traveling expert Iberian sommelier (that's me!) is at your service. Hope you jump on the board to sample these tasty cellar selections & affordable wines... Personally selected "Omakase" cases built around your palate, desires, & budget are my specialty.
I offer a 10% discount on whole or mixed cases, free delivery for orders over $150, smaller orders will be conveniently & gladly delivered to you for the nominal fee of $10. Ask me if you'd like to arrange a free pick up at the Saturday University Farmer's Market or the West Seattle Farmer's Market Sunday!
Morande Pionero Pinot Noir 2008, Casablanca Valley $7.99
No you're not seeing things, there is great pinot out there for eight bucks... You just have to look to Chile! Pionero is made in homage to Pablo Morande, a pioneering spirit who helped establish the Casablanca Valley as one of the best wine regions in Chile. 20 years ago, Pablo visited California's Napa & Carneros Valley, then returned home with a quest and a dream to build a winery. Central Chile has a similar climate to that of Napa, & Pablo began his search for just the right valley. Pionero has a classic Pinot nose of strawberries & mellow bramble fruit, & sprightly bright and light attitude. This is a delight with crushed autumn leaves & spices that perk up on the tip of your tongue. Absolutely perfect for upcoming holiday parties!
Bodegas Volver Paso a Paso Verdejo 2007, La Mancha $8.99 (reg. $11.99)
It's becoming a challenge to find great Verdejo for under $10, but Bodegas Volver has delivered the goods. My guess is geography has something to do with it, because this comes straight from La Mancha *not* Rueda, and the land there is much more affordable. No matter, I'm just glad it's here! This smart little number pleases with meyer lemon zest, bright pithy swirls of citrus, guava, and a grassy finish. Think, crab, oysters, or a claypot Morrocan chicken with lemon & olives.
Bodegas Volver Paso a Paso Tempranillo 2006, La Mancha $8.99 (reg. $11.99)
Whoa nellie... If you like first class new world wines but can't afford their prices, Paso a Paso is here to save the day. This souped-up Tempranillo comes from the best region of La Mancha, with sandy soils & underlying large river rocks which intensifies the 40-year-old vines. Smoky blackberries can't be held back, then comes dark chocolate and an outstanding creaminess. Super juicy jammy, textured and toasty, Paso a Paso steps forward with a mouthful of charcoal & candied fruit. My co-taster on this exclaimed, "This tastes like Washington Syrah!" That ain't a Walla Walla price tag, that's for sure!
El Ganador Malbec 2006, Mendoza $8.99
This is a "winner" indeed! This estate in Argentina's Lujan de Cuyo is actually owned by a Spanish family from the region of Navarra... The low yielding vineyards are based at 1000 meters above sea level & are graced with the snow-capped Andes in the background. With a lovely liqueur-like nose of creme de cassis & perfumed violets, Ganador struts its stuff with blueberry juice, soil tones, plus dark chocolate shavings. This has just the right amount of Argentinian intensity, but I think you could slurp this up with or without a steak on your plate. Put this on your house wine list...
Louis Perdrier Rose Sparkling Brut, Beaune $9.99
I love cooking with a glass of bubbly in hand, & this pink sparkler is just the ticket. Andre Boisseaux bought his estate in the heart of the Beaune in 1941 & has been producing outstanding wine since. His brut rose is full of red currants & July watermelon freshness, plus a terrific minerality & a squirt of citrus. At this price, you can celebrate with a glass of sparkling wine everyday! A grand choice for your holiday open house or New Year's Eve party...
Hacienda del Plata Zagal Malbec 2007, Mendoza $9.99
How is it that Argentina can offer us such classy wines for a song? Yes, this ten dollar powerhouse even comes lovingly wrapped in paper as if it was a $50 bottle. This Hacienda has long been famous in Mendoza for providing refuge to travelling gauchos and soldiers who were making their way across the mountains, and the family later decided to plant vineyards. Their philosophy is to extend the same hospitality to everyone who drinks a glass of their wine... This is a huge wine for the money with sultry smoky cassis & licorice sticks. Ash & marionberries linger after a hit from the ultra-spicy nose, and the finish is long as the day is short. Do you like a wine with some muscle? This "boy" has it. And for this, you *do* need the steak, or maybe a roast lamb...
CATHERINE'S SUPERSTAR SELECTIONS!
Teofilo Reyes Crianza 2004, Ribera del Duero $29.99
According to Robert Parker, "By most accounts, Teofilo Reyes is the most legendary winemaker in Ribera del Duero." This comes as no surprise as Reyes made his first wine in 1950 at the young age of 28, and went on to become the winemaker for famed bodega Pesquera from 1974 to 1993, and finally went off to form his own winery in '94. And I'm partial to graduated renegades these days, okay? This has the nose of an absolute textbook Ribera del Duero with truffles & musk, black cherries & cedar chest nostalgia. Terrific upswing of acid, a wonderful surge of cherry & strawberry fruit on the mid-palate--this is velvety yet a gritty force to be reckoned with. Drink now or age for at least another ten years!
Barros 1963 Tawny Port, $300.00
There are days when I really REALLY love my job... And this past Monday I got to wrap my lips around this EXCEPTIONAL port. 1963 was a sensational year in the Douro Valley & I can't think of tastier proof. This is all mmmmmm, with golden & dark raisins, toffee & luscious flavors. Loved the earthy old barrel spices and the feisty finish that defies age. Absolutely beautiful in every way.This has the *perfect* balance of sweetness--one of the most perfect ports I've ever tasted!!!
Copyright 2008, Queso y Vino
Well, our Christmas tree is up, & it's *half* decorated after the hubby & I ran out of fuel on Saturday night & collapsed in chairs by the fireplace... I hope we get it done before Christmas! Queso y Vino is busy as an elf getting presents ready for thirsty wine lovers--this week I actually got an order from a couple in Ireland who found me on Google & wanted to send their kids a special delivery of holiday cheer!!! That just about knocked me off my seat :)
So I hope you enjoy this week's recipe and wine finds--remember that you're by no means limited to what you see here... Give me a budget & I'm happy to put a case together especially for you, or find the right gift, or pair special bottles with your holiday meals! Keep sending the word to your family & friends (thanks to all who are sharing my news!) and I hope you are finding time to take a deep breath and enjoy what this season is all about...
Besitos,
Catherine Reynolds
Presidenta, Queso y Vino, 206-518-1166, quesoyvino@gmail.com
_______________
CHORIZO-STUFFED MUSHROOMS from Spain & the World Table by The Culinary Institute of America
Growing up in an Italian enclave of upstate New York, a holiday without some sort of stuffed mushroom appetizer wouldn't seem complete for me... Since I have some Spanish chorizo kicking around, I thought it might be fun to try an Iberian version this year. And this brand new Spanish cookbook is fabulous--I found it at my local library, but it might just be going on my Christmas wish list!
Serves 8
24 large white button or cremini mushrooms, wiped clean with a damp towel or cloth
6 Tbs plus 1 tsp extra virgin olive oil, divided use
6 Tbs (3/4 stick) butter, plus extra melted butter for basting as needed
3/4 cup finely chopped onions
2 Tbs minced garlic
1/2 cup minced Serrano ham
1/2 cup dry-cured chopped chorizo sausage
1/4 cup chopped parsley, thyme, marjoram, or a combination of these
1/2 cup toasted breadcrumbs
1/2 tsp freshly ground black pepper, or as needed
2 Tbs grated Manchego or Parmesan (optional)
Remove the stems from the mushrooms & chop them finely. Reserve the caps and 1 to 1 1/3 cups of the chopped stems separately.
Heat 6 Tbs of the olive oil in a large saute pan over medium-high heat & brown the mushroom caps, about 8 minutes, turning halfway through. Set aside.
Melt the butter in a small saute pan over medium heat & cook the onions until soft, about 5 minutes. Add the garlic & mushroom stems & cook until the stems have wilted, about 3 minutes. Add the ham & chorizo & cook for 2 to 3 minutes, or until lightly browned. Stir in the herbs & breadcrumbs. Season to taste with 1/8 tsp of pepper. Remember that the ham will give off more salt as it heats.
Preheat the oven to 400 degrees F. Oil or butter a 13 x 9 x 2 inch baking dish & bake in a preheated oven for 15 minutes, or until golden brown, basting with a little melted butter, if desired. Sprinkle each cap with 1/4 tsp of grated cheese, if using. Serve hot or warm.
_____________
THIS WEEK'S QUESO Y VINO WINE PICKS :
Queso y Vino, your mobile wine shop complete with a traveling expert Iberian sommelier (that's me!) is at your service. Hope you jump on the board to sample these tasty cellar selections & affordable wines... Personally selected "Omakase" cases built around your palate, desires, & budget are my specialty.
I offer a 10% discount on whole or mixed cases, free delivery for orders over $150, smaller orders will be conveniently & gladly delivered to you for the nominal fee of $10. Ask me if you'd like to arrange a free pick up at the Saturday University Farmer's Market or the West Seattle Farmer's Market Sunday!
No you're not seeing things, there is great pinot out there for eight bucks... You just have to look to Chile! Pionero is made in homage to Pablo Morande, a pioneering spirit who helped establish the Casablanca Valley as one of the best wine regions in Chile. 20 years ago, Pablo visited California's Napa & Carneros Valley, then returned home with a quest and a dream to build a winery. Central Chile has a similar climate to that of Napa, & Pablo began his search for just the right valley. Pionero has a classic Pinot nose of strawberries & mellow bramble fruit, & sprightly bright and light attitude. This is a delight with crushed autumn leaves & spices that perk up on the tip of your tongue. Absolutely perfect for upcoming holiday parties!
Bodegas Volver Paso a Paso Verdejo 2007, La Mancha $8.99 (reg. $11.99)
It's becoming a challenge to find great Verdejo for under $10, but Bodegas Volver has delivered the goods. My guess is geography has something to do with it, because this comes straight from La Mancha *not* Rueda, and the land there is much more affordable. No matter, I'm just glad it's here! This smart little number pleases with meyer lemon zest, bright pithy swirls of citrus, guava, and a grassy finish. Think, crab, oysters, or a claypot Morrocan chicken with lemon & olives.
Whoa nellie... If you like first class new world wines but can't afford their prices, Paso a Paso is here to save the day. This souped-up Tempranillo comes from the best region of La Mancha, with sandy soils & underlying large river rocks which intensifies the 40-year-old vines. Smoky blackberries can't be held back, then comes dark chocolate and an outstanding creaminess. Super juicy jammy, textured and toasty, Paso a Paso steps forward with a mouthful of charcoal & candied fruit. My co-taster on this exclaimed, "This tastes like Washington Syrah!" That ain't a Walla Walla price tag, that's for sure!
This is a "winner" indeed! This estate in Argentina's Lujan de Cuyo is actually owned by a Spanish family from the region of Navarra... The low yielding vineyards are based at 1000 meters above sea level & are graced with the snow-capped Andes in the background. With a lovely liqueur-like nose of creme de cassis & perfumed violets, Ganador struts its stuff with blueberry juice, soil tones, plus dark chocolate shavings. This has just the right amount of Argentinian intensity, but I think you could slurp this up with or without a steak on your plate. Put this on your house wine list...
I love cooking with a glass of bubbly in hand, & this pink sparkler is just the ticket. Andre Boisseaux bought his estate in the heart of the Beaune in 1941 & has been producing outstanding wine since. His brut rose is full of red currants & July watermelon freshness, plus a terrific minerality & a squirt of citrus. At this price, you can celebrate with a glass of sparkling wine everyday! A grand choice for your holiday open house or New Year's Eve party...
How is it that Argentina can offer us such classy wines for a song? Yes, this ten dollar powerhouse even comes lovingly wrapped in paper as if it was a $50 bottle. This Hacienda has long been famous in Mendoza for providing refuge to travelling gauchos and soldiers who were making their way across the mountains, and the family later decided to plant vineyards. Their philosophy is to extend the same hospitality to everyone who drinks a glass of their wine... This is a huge wine for the money with sultry smoky cassis & licorice sticks. Ash & marionberries linger after a hit from the ultra-spicy nose, and the finish is long as the day is short. Do you like a wine with some muscle? This "boy" has it. And for this, you *do* need the steak, or maybe a roast lamb...
CATHERINE'S SUPERSTAR SELECTIONS!
According to Robert Parker, "By most accounts, Teofilo Reyes is the most legendary winemaker in Ribera del Duero." This comes as no surprise as Reyes made his first wine in 1950 at the young age of 28, and went on to become the winemaker for famed bodega Pesquera from 1974 to 1993, and finally went off to form his own winery in '94. And I'm partial to graduated renegades these days, okay? This has the nose of an absolute textbook Ribera del Duero with truffles & musk, black cherries & cedar chest nostalgia. Terrific upswing of acid, a wonderful surge of cherry & strawberry fruit on the mid-palate--this is velvety yet a gritty force to be reckoned with. Drink now or age for at least another ten years!
Barros 1963 Tawny Port, $300.00
There are days when I really REALLY love my job... And this past Monday I got to wrap my lips around this EXCEPTIONAL port. 1963 was a sensational year in the Douro Valley & I can't think of tastier proof. This is all mmmmmm, with golden & dark raisins, toffee & luscious flavors. Loved the earthy old barrel spices and the feisty finish that defies age. Absolutely beautiful in every way.This has the *perfect* balance of sweetness--one of the most perfect ports I've ever tasted!!!
Copyright 2008, Queso y Vino
Gee either we're psychic or we've read this in some other venue... none the less we always get "off" gustatorially when we read your "news" even if we're re-reading and it's really "olds". You are so up swing and jazzy with comestibles and wine that we become fused with ingredients and desires.
Sounds like you're REALLY BIZZY - How SWEET is that?
WE are hugely pleased to find you so...
Here's a recent poem from one of our favorite poets:
Oh miracle… 12/08 ©tom odegard
When we waited for you,
waited for the dark moment when,
when you filled us up with your own waiting
oh miracle
that we knew just when you stood
under the huge elm and waited too
even as we raced silent on the path
to sudden
wrap our arms around us in the dark,
frost chill in our mouths, our lungs,
leaf litter crunching underfoot
we were
barrels blanketed with clothes and coats
our kisses insufficient to our body lust
hands scrabbling to get in, feel skin, and
so, we run
the ridge track down into the milk warm barn
climb up the silage tower, strip, fall,
to tryst upon fermenting steamy corn
Oooh, Miracle!
You filled us up with your own waiting,
waited for the dark moment when,
when we waited for you
Oh yes, and what better present could you have than a thriving business?
Love Ms.G
Posted by: Ms. G | December 18, 2008 at 02:58 PM
Happy to see you enjoyed our Zagal! :)
Chrissie Bettencourt
Hacienda del Plata
Posted by: Chrissie Bettencourt | April 13, 2009 at 11:23 AM