Hello to all my wonderful friends & foodie family!
As a former east coast girl, I am loving the fact that the world outside my window is frosted thick with snowy icing & that Santa has delivered us a true-blue white Christmas this year... The weather has made my life pretty interesting for the last two weeks, but we had a full table at Taberna Alarbardero last Friday with people traveling an impressive distance to attend, & then Ken and I dragged ourselves the next morn from bed and loaded up his chained-up truck with goodies. With lots of perseverance (and a bit of cussing) we managed to get all our Seattle deliveries done on Saturday before being snowed in again. Well actually, one fun crew of determined revellers braved their way up to our house in Skyway to stock up before the storm! How cool is that?
So I am glad to have the peacefulness of the snow slow me down for a few days & really get into the holiday spirit. Until yesterday, I didn't even know what we were having for dinner tonight on Christmas Eve! That's pretty pathetic for two foodie's... *But* Ken & I have been celebrating the twelve days of Christmas with a bottle of sparkling wine every night, so this week I'm sharing some old & new favorites with you. If you need any wine of any kind for New Year's Eve, please do let me know, & we'll do our best to get you ready to toast to 2009!
I relish the fact that some of you will be opening something special that I picked out for you and your family to share tonight--what a wonderful feeling :) Have a very Merry Christmas one & all!
Besitos,
Catherine Reynolds
Presidenta, Queso y Vino, 206-518-1166, quesoyvino@gmail.com
PS- More tasty stories, travel tips, photos, & recipes from this food-obsessed gal are available on my blog Madeleine at www.madeleine.typepad.com
_______________
GOAT CHEESE TRUFFLES THREE WAYS WITH PEPERONATA from The Babbo Cookbook by Mario Batali
I've always loved Soreda's sweet little "chevre cherries" rolled in spices that come from France, but these bite-sized treats are hard to come by... (I can't wait until I'm selling cheese again!) As long as you've got access to good fresh goat cheese & have a well-stocked spice cabinet, you can concoct your own! Colorful & festive, this dish is vibrant with holiday cheer and covers most of a gourmet's basic food groups. *But* you could also skip the peperonata & make a plate of truffles for your New Year's Eve party--goat cheese & sparkling wine go hand in hand!
Serves 4 (as a plated appetizer)
Peperonata
2 Tbs extra-virgin olive oil
1 red bell pepper, cored, seeded, & cut into thin strips
1 yellow bell pepper, cored, seeded, & cut into thin strips
2 Tbs sherry vinegar
Kosher salt & freshly ground pepper, to taste
2 cups fresh goat cheese
1/4 cup ground pimenton (Spanish paprika)
1/4 cup ground fennel seeds or fennel pollen
1/4 cup poppy seeds
1 lb arugula
3 Tbs extra-virgin olive oil
1 Tbs fresh lemon juice
12 1/2-inch slices from a baguette
Best-quality extra-virgin olive oil, for drizzling
To make the peperonata: In a 12- to 14-inch saute pan, heat the 2 Tbs of olive oil over high heat until almost smoking. Add the red & yellow peppers & saute over high heat for 4 minutes, or until browned at the edges & softened. Add the sherry vinegar, salt, & pepper, reduce the heat to medium, & continue to cook for 5 to 7 minutes, or until the peppers are tender. Adjust the seasonings & set aside to cool.
Place the goat cheese in a medium bowl & season with salt & pepper. Divide the cheese into 12 portions & gently roll each portion into a ball. Roll four balls in the pimenton to completely coat, then roll four in the fennel, & four in the poppy seeds. Set aside.
Preheat the oven or broiler to 400 degrees F.
Bring 4 cups of water to a boil & set up an ice bath next to the stove. Drop the arugula in the boiling water, blanch for 10 seconds, then remove with a slotted spoon & immediately refresh in the ice bath. Remove from the ice bath, gently squeeze out the excess liquid with a paper towel or a clean dish towel, & place the arugula in a medium bowl. Toss with the 3 Tbs of olive oil, the lemon juice, salt , & pepper.
Toast the bread slices in the oven or broiler for 2 minutes, until slightly browned & crispy.
To assemble the dish, divide the arugula & peperonata among four dinner plates. Place one of each flavor of goat cheese truffle on each plate. Drizzle with the olive oil, lean 3 slices of toast up against each trio of truffles, & serve.
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 Sunday at the Ballard Farmer's Market or the West Seattle Farmer's Market!
BREAK OUT THE BUBBLES!
Parxet Cuvee 21 Brut Cava, $9.99
I once went to visit this wonderful winery outside of Barcelona where everything is still done painstakingly by hand--so how on earth can they charge this price??? I've never understood why Spanish cava is so inexpensive, but I won't argue. Parxet has always reminded me of lemon zest & marzipan, and long been a customer favorite. Cheers to great bubbles for ten bucks!
"Fresh, light & crisp. Faint nose with flavors of lemon, walnut, creamy apple & honey; touches of anise & smoke; simple & a touch sweet; aggressive bubbles." -San Francisco Chronicle
Zuccardi Vida Organica Sparkling Chardonnay 2007, $12.99
Where else in the world but Argentina are you going to find sparkling Chardonnay, made in the Champenoise-style for this price?? The Zuccardi family purchased property outside of Mendoza in the 60's, & went with all-natural farming techniques in the 90's. So not only is this a bargain, but it's also organic! Classy pear, apple, & biscuity bubbles, rounded flavors yet crisp composure, with a creamy mousse. This has been a huge hit at my wine dinner series, as people were shocked by how affordable it was...
Cristalino Brut Nature Vintage Cava 2005, $14.99 750 ml, $15.99 Magnums!!!
Okay, so everybody & their brother knows about Cristalino, but I hadn't seen their single vintage bottling since a tasting at their winery in Spain! This is special stuff, as they age for 30 months on the lees, & add 30% Chardonnay, half of which has been aged in oak. Intriguing notes of egg custard, toasty pears, & smokiness--this cava is completely unique. These are serious bubbles with a long-lasting austere grapefruit/lime finish with almost a Manzanilla-ish quality. Wow, pretty cool stuff.
So here's the deal with the magnum price--magnums of the regular Cristalino Brut were supposed to arrive, but didn't, so the distributor had to match the price. Normally the magnums of their Vintage Brut go for $20 wholesale--you'd be silly to pass this deal up!!!
Juve y Camps Cava Reserva de Familia Brut Nature, $15.99
This is the cava that my friend Jose's family served every Sunday, as Catalan families usually pick one brand & stay loyal for life. It's elegant, amazing, & a must-try--I see why his family chose this one! Brut Nature means no dosage (sugar) is added so this is as crisp as a freshly sliced apple. Citrus oil & faint berry aromas with dried pear elegance... Toasty with perky bubbles, it's hard to resist this cava. Don't think of this only for special occasions–it's way too good!
Gramona Gran Cuvee Cava 2004, $21.99
Gramona is one of the last hold-outs for cava producers that are still family-run rather than operated by large companies, & this has always been my favorite premium cava. A traditional blend of Xarello, Macabeo, Parellada, I love the exceptional elegance of this sparkling wine from Spain. Honey & beeswax aromatics float above golden apple fruit & macaroon notes--but let's talk about the bubbles, shall we? Very fine with an extremely crisp mineral side, and then Gramona evolves into the creamy, toasty style I crave as it opens in the glass. Fantastic value.
As a former east coast girl, I am loving the fact that the world outside my window is frosted thick with snowy icing & that Santa has delivered us a true-blue white Christmas this year... The weather has made my life pretty interesting for the last two weeks, but we had a full table at Taberna Alarbardero last Friday with people traveling an impressive distance to attend, & then Ken and I dragged ourselves the next morn from bed and loaded up his chained-up truck with goodies. With lots of perseverance (and a bit of cussing) we managed to get all our Seattle deliveries done on Saturday before being snowed in again. Well actually, one fun crew of determined revellers braved their way up to our house in Skyway to stock up before the storm! How cool is that?
So I am glad to have the peacefulness of the snow slow me down for a few days & really get into the holiday spirit. Until yesterday, I didn't even know what we were having for dinner tonight on Christmas Eve! That's pretty pathetic for two foodie's... *But* Ken & I have been celebrating the twelve days of Christmas with a bottle of sparkling wine every night, so this week I'm sharing some old & new favorites with you. If you need any wine of any kind for New Year's Eve, please do let me know, & we'll do our best to get you ready to toast to 2009!
I relish the fact that some of you will be opening something special that I picked out for you and your family to share tonight--what a wonderful feeling :) Have a very Merry Christmas one & all!
Besitos,
Catherine Reynolds
Presidenta, Queso y Vino, 206-518-1166, quesoyvino@gmail.com
PS- More tasty stories, travel tips, photos, & recipes from this food-obsessed gal are available on my blog Madeleine at www.madeleine.typepad.com
_______________
GOAT CHEESE TRUFFLES THREE WAYS WITH PEPERONATA from The Babbo Cookbook by Mario Batali
I've always loved Soreda's sweet little "chevre cherries" rolled in spices that come from France, but these bite-sized treats are hard to come by... (I can't wait until I'm selling cheese again!) As long as you've got access to good fresh goat cheese & have a well-stocked spice cabinet, you can concoct your own! Colorful & festive, this dish is vibrant with holiday cheer and covers most of a gourmet's basic food groups. *But* you could also skip the peperonata & make a plate of truffles for your New Year's Eve party--goat cheese & sparkling wine go hand in hand!
Serves 4 (as a plated appetizer)
Peperonata
2 Tbs extra-virgin olive oil
1 red bell pepper, cored, seeded, & cut into thin strips
1 yellow bell pepper, cored, seeded, & cut into thin strips
2 Tbs sherry vinegar
Kosher salt & freshly ground pepper, to taste
2 cups fresh goat cheese
1/4 cup ground pimenton (Spanish paprika)
1/4 cup ground fennel seeds or fennel pollen
1/4 cup poppy seeds
1 lb arugula
3 Tbs extra-virgin olive oil
1 Tbs fresh lemon juice
12 1/2-inch slices from a baguette
Best-quality extra-virgin olive oil, for drizzling
To make the peperonata: In a 12- to 14-inch saute pan, heat the 2 Tbs of olive oil over high heat until almost smoking. Add the red & yellow peppers & saute over high heat for 4 minutes, or until browned at the edges & softened. Add the sherry vinegar, salt, & pepper, reduce the heat to medium, & continue to cook for 5 to 7 minutes, or until the peppers are tender. Adjust the seasonings & set aside to cool.
Place the goat cheese in a medium bowl & season with salt & pepper. Divide the cheese into 12 portions & gently roll each portion into a ball. Roll four balls in the pimenton to completely coat, then roll four in the fennel, & four in the poppy seeds. Set aside.
Preheat the oven or broiler to 400 degrees F.
Bring 4 cups of water to a boil & set up an ice bath next to the stove. Drop the arugula in the boiling water, blanch for 10 seconds, then remove with a slotted spoon & immediately refresh in the ice bath. Remove from the ice bath, gently squeeze out the excess liquid with a paper towel or a clean dish towel, & place the arugula in a medium bowl. Toss with the 3 Tbs of olive oil, the lemon juice, salt , & pepper.
Toast the bread slices in the oven or broiler for 2 minutes, until slightly browned & crispy.
To assemble the dish, divide the arugula & peperonata among four dinner plates. Place one of each flavor of goat cheese truffle on each plate. Drizzle with the olive oil, lean 3 slices of toast up against each trio of truffles, & serve.
_____________
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 Sunday at the Ballard Farmer's Market or the West Seattle Farmer's Market!
BREAK OUT THE BUBBLES!
Parxet Cuvee 21 Brut Cava, $9.99
I once went to visit this wonderful winery outside of Barcelona where everything is still done painstakingly by hand--so how on earth can they charge this price??? I've never understood why Spanish cava is so inexpensive, but I won't argue. Parxet has always reminded me of lemon zest & marzipan, and long been a customer favorite. Cheers to great bubbles for ten bucks!
"Fresh, light & crisp. Faint nose with flavors of lemon, walnut, creamy apple & honey; touches of anise & smoke; simple & a touch sweet; aggressive bubbles." -San Francisco Chronicle
Zuccardi Vida Organica Sparkling Chardonnay 2007, $12.99
Where else in the world but Argentina are you going to find sparkling Chardonnay, made in the Champenoise-style for this price?? The Zuccardi family purchased property outside of Mendoza in the 60's, & went with all-natural farming techniques in the 90's. So not only is this a bargain, but it's also organic! Classy pear, apple, & biscuity bubbles, rounded flavors yet crisp composure, with a creamy mousse. This has been a huge hit at my wine dinner series, as people were shocked by how affordable it was...
Cristalino Brut Nature Vintage Cava 2005, $14.99 750 ml, $15.99 Magnums!!!
Okay, so everybody & their brother knows about Cristalino, but I hadn't seen their single vintage bottling since a tasting at their winery in Spain! This is special stuff, as they age for 30 months on the lees, & add 30% Chardonnay, half of which has been aged in oak. Intriguing notes of egg custard, toasty pears, & smokiness--this cava is completely unique. These are serious bubbles with a long-lasting austere grapefruit/lime finish with almost a Manzanilla-ish quality. Wow, pretty cool stuff.
So here's the deal with the magnum price--magnums of the regular Cristalino Brut were supposed to arrive, but didn't, so the distributor had to match the price. Normally the magnums of their Vintage Brut go for $20 wholesale--you'd be silly to pass this deal up!!!
Juve y Camps Cava Reserva de Familia Brut Nature, $15.99
This is the cava that my friend Jose's family served every Sunday, as Catalan families usually pick one brand & stay loyal for life. It's elegant, amazing, & a must-try--I see why his family chose this one! Brut Nature means no dosage (sugar) is added so this is as crisp as a freshly sliced apple. Citrus oil & faint berry aromas with dried pear elegance... Toasty with perky bubbles, it's hard to resist this cava. Don't think of this only for special occasions–it's way too good!
Gramona Gran Cuvee Cava 2004, $21.99
Gramona is one of the last hold-outs for cava producers that are still family-run rather than operated by large companies, & this has always been my favorite premium cava. A traditional blend of Xarello, Macabeo, Parellada, I love the exceptional elegance of this sparkling wine from Spain. Honey & beeswax aromatics float above golden apple fruit & macaroon notes--but let's talk about the bubbles, shall we? Very fine with an extremely crisp mineral side, and then Gramona evolves into the creamy, toasty style I crave as it opens in the glass. Fantastic value.
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