Strawberry Season! If you haven't had local strawberries yet, I urge you to rush out now and get some! The local, Puyallup-grown berries are juicy and sweet, an intense and hedonistic pleasure. Here is a simple recipe from The Spanish Table cookbook that explodes the natural flavors of the berries. ST RAWBERRIES MARINATED IN PX VINEGAR The vinegar in this recipe draws out the juice in the strawberries which blends with the sugar to coat them with a natural syrup. If served as a tapa, spear each berry with a toothpick before serving them. Serves 10 1 quart Strawberries 1/8 c cup Sugar 1 teaspoon PX or aged Sherry vinegar Wash and drain the strawberries and put them in a dish. Sprinkle the berries with sugar and then with vinegar. Leave to stand for 2 to 3 hours, then serve.
Paella News
ANDALUCA RESTAURANT CELEBRATES 19 YEARS WITH PAELLA PARTY On Friday, June 19th from 11:30 am to 1pm, Chef Sarah Lorenzen and her team will offer complimentary and generous tastings of the restaurant's very popular, saffron-scented Vegetable Paella. Last year was the first annual 'Paella Party' and downtown friends flocked to Andaluca's doorstep for some of the signature goodness that has kept Andaluca going for 19 years. "We just want to say thank you. That's it," states Chef Sarah. "It was tremendous fun last year. Word traveled fast among downtown dwellers and workers and we certainly had a party vibe with the Spanish music playing in the background."
Spanish Table Paella Cooking Demo on Saturday July 25
th,
beginning at noon. At the shop, 1426 Western Avenue, Seattle WA 98101.
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