Hello to all my wonderful friends & foodie family!
Aren't you loving having a little more daylight time in your day? For me, this week has been all about a chance to breathe in fresh air, celebrate hearing some positive news, & watch a romantic (not catastrophic) amount of snowflakes gather in our flowerpots outside. While making deliveries & walking around the local farmer's markets this weekend I was struck by a sense of nostalgia...
You see, my mother had her own small business, and on the weekends my mom & I traveled throughout upstate New York, setting up our tent & table, hawking holiday crafts & listening to bluegrass bands. From a very early age I grew to love cider doughnuts and the satisfaction of selling something that came from the heart--it makes perfect sense that I ended up doing what I do now! Thanks mom for pointing me in the right direction. (But I will say that craft shows move indoors during the winter, & I give it up to all the farmers and artisans who are out there in their long underwear making sure we can get a dose of fresh greens and hand-crafted cheese.)
Speaking of cheese, on the food front I just heard the most amazing news--Artisinal is coming to Bellevue!!!! Pinch me, am I dreaming? We weren't able to squeeze in a trip to Artisinal Bistro on our last trip to NYC, but I peered longingly into the windows wishing you could eat 8 meals a day when you're in the city. There will be 300 seats at the new Bellevue location, so I bet we'll be seeing you there when it opens! And last week at tiny Frank's Oyster House & Champagne Parlor I discovered my new favorite small bite--goat cheese deviled eggs. Oh, man! Frank's just opened & has plenty of kinks to work out with service & such, but at $4 for 3 of these addictive morsels of ingenuity, I can forgive some growing pains. What's your favorite affordable indulgence?
Besitos,
Catherine Reynolds
Presidenta, Queso y Vino, 206-518-1166, quesoyvino@gmail.com
PS- Subscribe to the Q.y.V newsletter--it's fun, taste-inspiring, & free!!!
More tasty stories, travel tips, photos, & recipes from this food-obsessed gal are available on my blog Madeleine at www.madeleine.typepad.com
_______________
CHICKPEA STEW WITH CHORIZO & MEATBALLS from The New Spanish Table by Anya von Bremzen
...these are a few of my favorite things! I know more than a few people who swear by this cookbook, & I can personally attest that this recipe is something that makes us gleeful, especially during sweater-wearing months. I do diverge from the directions a bit, though, so here's my kitchen tips--
*I don't boil the chorizo before adding it, as there's actually not a lot of fat in this recipe despite its name, so why would "drain it" & lose that wonderful flavor?
*And why stew the chorizo whole & slice it later? I guess this might make more sense if you were using a soft sausage, but my preference is always for true dry-cured Spanish chorizo.
Serves 4 or 5
For the chickpeas:
1 cup dried chickpeas (garbanzo beans), soaked overnight or quick-soaked
1 bay leaf
6 oz sweet Spanish-style chorizo sausage
For the meatballs:
2 slices white sandwich bread, crusts removed
10 oz ground pork, not too lean
1/4 cup grated onion
1 small egg, lightly beaten
1 tsp coarse salt (kosher or sea)
1/2 tsp freshly ground black pepper
Olive oil
For finishing the stew:
2 Tbs extra-virgin olive oil
1 medium-size onion, finely chopped
1 medium-size carrot, finely diced
4 medium-size garlic cloves, minced
2 large ripe tomatoes, chopped
1 tsp smoked sweet Spanish paprika
3 Tbs finely chopped fresh flat-leaf parsley
Coarse salt (kosher or sea)
Prepare the chickpeas: Place the chickpeas in a heavy 4- to 5-quart pot, add cold water to cover by 2 inches, & bring to a boil over high heat. Add the bay leaf, reduce the heat to low, & simmer, partially covered, for 1 hour, periodically replenishing the liquid with more water.
After 1 hour, cook the chorizo in boiling water for 2 minutes to drain it. Add the chorizo to the chickpeas & continue cooking until the chickpeas are tender but still a little al dente, about 30 minutes longer, adding more water to maintain the level of liquid.
While the chickpeas are cooking, make the meatballs: Place the bread in a small bowl, add cold water to cover & let soak for 5 minutes. Drain & squeeze out the excess liquid, then finely crumble the bread. Place the bread, pork, onion, egg, salt, & pepper in a bowl. Gently kneed the meatball mixture with your hands just until all the ingredients are thoroughly combined. If the mixture is too moist to form the meatballs, refrigerate it for 30 minutes to 1 hour.
Preheat the oven to 425 F. With oiled hands, shape the mixture into meatballs the size of a cherry tomato. Arrange the meatballs on a baking sheet & bake, shaking the pan once or twice, until they are lightly browned and firm to the touch, about 12 minutes. Set aside until ready to use.
To finish the stew: Heat the olive oil in a medium-size skillet over medium-low heat. Add the onion, carrot, & half of the garlic & cook until soft, but not browned, about 5 minutes. Add the paprika, stir for a few seconds, then stir the tomato mixture into the chickpeas. Cook the stew until the chickpeas are very tender, 15 to 20 minutes longer.
Using a slotted spoon, transfer the chorizo to a cutting board. Cut into 1/2 inch slices & return them to the pot. Gently stir in the meatballs & simmer them in the stew for about 5 minutes.
Place the remaining garlic, parsley, & a pinch of salt in a mortar and, using a pestle, crush them to a paste. Stir the parsley mixture into the stew & let it cook until all the flavors meld, about 5 minutes. Let the stew cool for about 5 minutes, then ladle into bowls & 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. Check out the growing selection of wines available that are listed on my blog, & special requests are always welcome. Why buy at a grocery store when you can support a locally-grown business?
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.
THIS WEEK'S WINE PICKS!
"What a cool bottle!" exclaimed a wine friend of mine yesterday when I was giving him a tour of the "shop" yesterday. "How much is that?" I look forward to the day when I can lead you around an actual storefront or warehouse, but for now, let me tell you about the "inner-beauty" of Subirats rose... This is made from high altitude vineyards that were once owned by the Subirats castle, & imported by the tremendously talented wine sleuth, Aurelio Cabastrero. 90% indigenous Trepat & 10% Pinot Noir for added complexity, this brut fills your glass with blood orange & raspberry elixirs, caressing bubbles, & a kiss of clove. Just the right way to kick off a romantic evening...
Rocha Ten-Year-Old Tawny, $14.99 375 ml
I love a good tawny this time of the year, & Rocha always delivers when you need a bit of port by a blazing fireplace, a cat on your lap, & a good book cracked open... Can you tell I was an English major?? Hand-stenciled bottles & incredible craft keep the ports from partners Rocha & Kopke on my go-to list year after year. Drink in a little marmalade, melted caramel & palate-coating butterscotch, oh my.... This is an under $20 decadence that should be enjoyed with equally lip-smacking salt caramels.
Gran Barquero Oloroso, Montilla-Morilles $24.99 500 ml
This is a treasure! Even though Perez Barquero is one of the oldest & most respected bodegas in Montilla-Moriles, their "sherries" (only wines from Jerez & Sanlucar de Barrameda can be called sherry in Spain) have just now made it to the States. One thing that makes the wines of Montilla completely unique is that the wines are made with Pedro Ximenez rather than Palamino Fino, & I find it fascinating to taste this grape before it goes through the sun-drying process which is why normally PX tastes like liquid raisins. In fact Pedro Ximenez, can range from bone dry to ultra-sweet, & this Oloroso is a profound example of the complexities of solera-aged wines. This 15+ year-old solera enchants the senses with hazelnut & browned butter, crushed English shortbread cookies, and salted caramels. Lovely, soft, smooth, this oloroso can be sipped & savored once open for months!
Copyright 2009, Queso y Vino
Aren't you loving having a little more daylight time in your day? For me, this week has been all about a chance to breathe in fresh air, celebrate hearing some positive news, & watch a romantic (not catastrophic) amount of snowflakes gather in our flowerpots outside. While making deliveries & walking around the local farmer's markets this weekend I was struck by a sense of nostalgia...
You see, my mother had her own small business, and on the weekends my mom & I traveled throughout upstate New York, setting up our tent & table, hawking holiday crafts & listening to bluegrass bands. From a very early age I grew to love cider doughnuts and the satisfaction of selling something that came from the heart--it makes perfect sense that I ended up doing what I do now! Thanks mom for pointing me in the right direction. (But I will say that craft shows move indoors during the winter, & I give it up to all the farmers and artisans who are out there in their long underwear making sure we can get a dose of fresh greens and hand-crafted cheese.)
Speaking of cheese, on the food front I just heard the most amazing news--Artisinal is coming to Bellevue!!!! Pinch me, am I dreaming? We weren't able to squeeze in a trip to Artisinal Bistro on our last trip to NYC, but I peered longingly into the windows wishing you could eat 8 meals a day when you're in the city. There will be 300 seats at the new Bellevue location, so I bet we'll be seeing you there when it opens! And last week at tiny Frank's Oyster House & Champagne Parlor I discovered my new favorite small bite--goat cheese deviled eggs. Oh, man! Frank's just opened & has plenty of kinks to work out with service & such, but at $4 for 3 of these addictive morsels of ingenuity, I can forgive some growing pains. What's your favorite affordable indulgence?
Besitos,
Catherine Reynolds
Presidenta, Queso y Vino, 206-518-1166, quesoyvino@gmail.com
PS- Subscribe to the Q.y.V newsletter--it's fun, taste-inspiring, & free!!!
More tasty stories, travel tips, photos, & recipes from this food-obsessed gal are available on my blog Madeleine at www.madeleine.typepad.com
_______________
CHICKPEA STEW WITH CHORIZO & MEATBALLS from The New Spanish Table by Anya von Bremzen
...these are a few of my favorite things! I know more than a few people who swear by this cookbook, & I can personally attest that this recipe is something that makes us gleeful, especially during sweater-wearing months. I do diverge from the directions a bit, though, so here's my kitchen tips--
*I don't boil the chorizo before adding it, as there's actually not a lot of fat in this recipe despite its name, so why would "drain it" & lose that wonderful flavor?
*And why stew the chorizo whole & slice it later? I guess this might make more sense if you were using a soft sausage, but my preference is always for true dry-cured Spanish chorizo.
Serves 4 or 5
For the chickpeas:
1 cup dried chickpeas (garbanzo beans), soaked overnight or quick-soaked
1 bay leaf
6 oz sweet Spanish-style chorizo sausage
For the meatballs:
2 slices white sandwich bread, crusts removed
10 oz ground pork, not too lean
1/4 cup grated onion
1 small egg, lightly beaten
1 tsp coarse salt (kosher or sea)
1/2 tsp freshly ground black pepper
Olive oil
For finishing the stew:
2 Tbs extra-virgin olive oil
1 medium-size onion, finely chopped
1 medium-size carrot, finely diced
4 medium-size garlic cloves, minced
2 large ripe tomatoes, chopped
1 tsp smoked sweet Spanish paprika
3 Tbs finely chopped fresh flat-leaf parsley
Coarse salt (kosher or sea)
Prepare the chickpeas: Place the chickpeas in a heavy 4- to 5-quart pot, add cold water to cover by 2 inches, & bring to a boil over high heat. Add the bay leaf, reduce the heat to low, & simmer, partially covered, for 1 hour, periodically replenishing the liquid with more water.
After 1 hour, cook the chorizo in boiling water for 2 minutes to drain it. Add the chorizo to the chickpeas & continue cooking until the chickpeas are tender but still a little al dente, about 30 minutes longer, adding more water to maintain the level of liquid.
While the chickpeas are cooking, make the meatballs: Place the bread in a small bowl, add cold water to cover & let soak for 5 minutes. Drain & squeeze out the excess liquid, then finely crumble the bread. Place the bread, pork, onion, egg, salt, & pepper in a bowl. Gently kneed the meatball mixture with your hands just until all the ingredients are thoroughly combined. If the mixture is too moist to form the meatballs, refrigerate it for 30 minutes to 1 hour.
Preheat the oven to 425 F. With oiled hands, shape the mixture into meatballs the size of a cherry tomato. Arrange the meatballs on a baking sheet & bake, shaking the pan once or twice, until they are lightly browned and firm to the touch, about 12 minutes. Set aside until ready to use.
To finish the stew: Heat the olive oil in a medium-size skillet over medium-low heat. Add the onion, carrot, & half of the garlic & cook until soft, but not browned, about 5 minutes. Add the paprika, stir for a few seconds, then stir the tomato mixture into the chickpeas. Cook the stew until the chickpeas are very tender, 15 to 20 minutes longer.
Using a slotted spoon, transfer the chorizo to a cutting board. Cut into 1/2 inch slices & return them to the pot. Gently stir in the meatballs & simmer them in the stew for about 5 minutes.
Place the remaining garlic, parsley, & a pinch of salt in a mortar and, using a pestle, crush them to a paste. Stir the parsley mixture into the stew & let it cook until all the flavors meld, about 5 minutes. Let the stew cool for about 5 minutes, then ladle into bowls & 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. Check out the growing selection of wines available that are listed on my blog, & special requests are always welcome. Why buy at a grocery store when you can support a locally-grown business?
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.
THIS WEEK'S WINE PICKS!
Bodegas Borsao Viña Borgia 2007, Campo de Borja $6.99
I'm convinced that everything Bodegas Borsao touches turns to
gold... With smart & sexy labels, super-solid juice, & rock
bottom prices, Borsao is one of the leading examples of why Spanish
wine is simply hard to beat in this price range. Vina Borgia is unoaked
& carefree Grenache, with seductive Asian spice fragrances, berries
galore, and it easily galavants from bottle to glass. I am in full
agreement with the International Wine Cellar which penned, "To call
this a bargain would be a severe understatement."
Quinta do Correio Branco 2007, Dao $8.99
Portuguese wines are fascinating, don't you think? I mean where else on earth are you going to find a blend of Malvasia Fina, Sercial, Bical, & Encruzado??? The name of the wine means, "farm of the post office", hence the clever postage stamp label. Correio is owned by Quinta dos Roques which is one of the most regarded & revolutionay producers in the Dao. This provides fruit & structure for a pittance, along with a charismatic nose of apricot, peach, and Crenshaw melons. Correio finishes with long strides of lime peel & minneola pith--it deserves to be taken seriously despite its price! I paired this with hamachi crudo drizzled with sage oil & hibiscus salt at the Seattle Bloggers Meat Party, & it was a smashing success...
Quinta de Tourais Touronio 2005, Douro $12.99
Guys!!!! You have got to see this wine for yourself. This week I was at a trade tasting at Triage Wines & when I spotted this wine in the Portuguese row I chanted to myself, "Please let the wine be good, please let the wine be good..." There's nothing worse than being disappointed by a handsome illusion. But NO! I was absolutely taken with Touronio. This Douro is a direct import by Triage & it is made by a young couple, Fernando & Susana Coelho, who run a bed & breakfast in an ancient monastery. In the past they sold their grapes to local port producers, but started their own winery in 1999, and the grapes are actually stomped by feet in traditional lagares. Touronio is a study in contrasts as it has some of the bulging muscles of the Douro Valley, but a fresh & juicy side that teeters on the other side. Espresso & voluptuous blueberries, chunky tar are knit together by a wave of clean cassis. And the silk-screened label? I told you, you have to see it for yourself!!!
WINES FOR YOUR VALENTINE
Conde de Subirats Rose Brut Cava $11.99 (reg. $14.99)Quinta do Correio Branco 2007, Dao $8.99
Portuguese wines are fascinating, don't you think? I mean where else on earth are you going to find a blend of Malvasia Fina, Sercial, Bical, & Encruzado??? The name of the wine means, "farm of the post office", hence the clever postage stamp label. Correio is owned by Quinta dos Roques which is one of the most regarded & revolutionay producers in the Dao. This provides fruit & structure for a pittance, along with a charismatic nose of apricot, peach, and Crenshaw melons. Correio finishes with long strides of lime peel & minneola pith--it deserves to be taken seriously despite its price! I paired this with hamachi crudo drizzled with sage oil & hibiscus salt at the Seattle Bloggers Meat Party, & it was a smashing success...
Quinta de Tourais Touronio 2005, Douro $12.99
Guys!!!! You have got to see this wine for yourself. This week I was at a trade tasting at Triage Wines & when I spotted this wine in the Portuguese row I chanted to myself, "Please let the wine be good, please let the wine be good..." There's nothing worse than being disappointed by a handsome illusion. But NO! I was absolutely taken with Touronio. This Douro is a direct import by Triage & it is made by a young couple, Fernando & Susana Coelho, who run a bed & breakfast in an ancient monastery. In the past they sold their grapes to local port producers, but started their own winery in 1999, and the grapes are actually stomped by feet in traditional lagares. Touronio is a study in contrasts as it has some of the bulging muscles of the Douro Valley, but a fresh & juicy side that teeters on the other side. Espresso & voluptuous blueberries, chunky tar are knit together by a wave of clean cassis. And the silk-screened label? I told you, you have to see it for yourself!!!
WINES FOR YOUR VALENTINE
"What a cool bottle!" exclaimed a wine friend of mine yesterday when I was giving him a tour of the "shop" yesterday. "How much is that?" I look forward to the day when I can lead you around an actual storefront or warehouse, but for now, let me tell you about the "inner-beauty" of Subirats rose... This is made from high altitude vineyards that were once owned by the Subirats castle, & imported by the tremendously talented wine sleuth, Aurelio Cabastrero. 90% indigenous Trepat & 10% Pinot Noir for added complexity, this brut fills your glass with blood orange & raspberry elixirs, caressing bubbles, & a kiss of clove. Just the right way to kick off a romantic evening...
Rocha Ten-Year-Old Tawny, $14.99 375 ml
I love a good tawny this time of the year, & Rocha always delivers when you need a bit of port by a blazing fireplace, a cat on your lap, & a good book cracked open... Can you tell I was an English major?? Hand-stenciled bottles & incredible craft keep the ports from partners Rocha & Kopke on my go-to list year after year. Drink in a little marmalade, melted caramel & palate-coating butterscotch, oh my.... This is an under $20 decadence that should be enjoyed with equally lip-smacking salt caramels.
Gran Barquero Oloroso, Montilla-Morilles $24.99 500 ml
This is a treasure! Even though Perez Barquero is one of the oldest & most respected bodegas in Montilla-Moriles, their "sherries" (only wines from Jerez & Sanlucar de Barrameda can be called sherry in Spain) have just now made it to the States. One thing that makes the wines of Montilla completely unique is that the wines are made with Pedro Ximenez rather than Palamino Fino, & I find it fascinating to taste this grape before it goes through the sun-drying process which is why normally PX tastes like liquid raisins. In fact Pedro Ximenez, can range from bone dry to ultra-sweet, & this Oloroso is a profound example of the complexities of solera-aged wines. This 15+ year-old solera enchants the senses with hazelnut & browned butter, crushed English shortbread cookies, and salted caramels. Lovely, soft, smooth, this oloroso can be sipped & savored once open for months!
Copyright 2009, Queso y Vino
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