Spanish Table Seattle Newsletter                                     November 19, 2015
LOCALLY OWNED PURVEYORS OF ARTISANAL FOOD, WINE AND COOKWARE SINCE 1995
 
Wine Tasting tomorrow, Friday Nov. 20, from 4:30 - 6:00
John House from Ole Imports will be pouring samples of small production wines at The Spanish Table on Friday.   This is a rare opportunity to taste phenomenal wines which are rarely poured at tastings.  These wines would make excellent gifts for wine aficionados and make a special holiday meal truly memorable.    

The lineup is subject to change, but we're planning to taste:
2013 Naveran Brut Vintage Rose  ($14.99)
2014 Rogo Godello, Valdeorras ($17.99)
    
The wines of O rto Vins, Montsant    Founded in 2008, Orto Vins is a partnership of four biodynamic viticulturists and oenologist Joan Asens.  Joan is renowned for the 17 years he spent in Priorat, working with Alvaro Palacios to produce the world class L'Ermita red.  Orto Vins produces all of their wines biodynamically and ferments with native yeasts.  Handcrafted with estate-grown fruit.  Production is very limited.
 
2012 Raul Perez Ultreia Saint Jacques Mencia, Bierzo  ($33.00) Raul Perez, whose winemaking is described as "brilliant, among a handful of the best winemakers in the world" and "in any given vintage, Raul can extract all of the virtues of a place and leave all the defects behind."    Raul crafts hundreds of wines in tiny quantities and his motto is "no compromises."   We will be popping the cork on one of Raul's wines, most likely the 2012 Ultreia Saint Jacques.  
Don't miss this exceptional tasting!
 
New products arrived today:
Eggplant colored cazuelas - gorgeous!
 
Ceramic tile tapas plates and platters.  Made by our clay cookware producer, these plates come in a variety of sizes.  Tapas can be individually cooked and served on them, or used for serving cheeses or cured meats.
 
More products are arriving Friday afternoon:
Bilbao and Pamplona chorizo, Butifarra sausage
Spanish Christmas Sweets
Polverones, Mantecados and more
La Casa brand Turron
 
And much more!
 
 
November Tasting Events:
Friday November 27 - In store black rice cooking demo.  Cooking begins at noon, samples available around 1:00 p.m.
 
Saturday November 28 - In store tasting of L'Escala anchovies and boquerones.  
TURKEY WITH CATALAN STUFFING
(adapted from Marimar Torres' The Spanish Table cookbook)
Introduce a touch of Barcelona to your traditional Thanksgiving dinner with this Iberian take on roast turkey.   The Spanish Table stocks many of the ingredients in this recipe.
 
Basting Mixture:
2 tablespoons Course sea salt
½ teaspoon Saffron threads
8 cloves Garlic, minced
½ cup olive oil
1 Large orange, quartered
1 Lemon, quartered
½ cup Amontillado sherry
 
Stuffing (serves 8)
2 cups Chopped onions
1 cup Spanish pine nuts
1/2 cup raisins, re-hydrated
¾ pound pitted prunes
½ pound dried apricots
¼ cup olive oil
1 ½ pounds sliced Bilbao chorizo
4 cups Stale bread, cubed
 
One 12-14 pound Turkey
 
Pre heat oven to 450º
 
Put the salt and saffron in a mortar and use pestle to grind them together.
Add garlic, mash to paste and slowly add olive oil.
Using a brush, paint the turkey with this mixture.
Quarter the orange and lemon and slip them into the bird's cavity.
Put the turkey in a very large cazuela and pour sherry over it.
Roast in a hot oven (450º), basting every twenty to thirty minutes with the juices which collect in the bottom of the cazuela.
While turkey is baking, sauté the chorizo until cooked through.  Drain the chorizo.
When turkey is done, remove it from the pan and set it aside to rest.    Pour off the drippings and separate off the fat from the juices, reserving some fat if you intend to make gravy.
De-glaze the cazuela with ½ cup water, then add it to the de-fatted juices.
Put the raisins, prunes and apricots in a bowl and cover with some of the turkey juice to re-hydrate them. 
Cook the onions in the de-glazed cazuela.
Toss the fruit, chorizo and onions with the other stuffing ingredients in a large mixing bowl.
Add enough of the juices from roasting pan to dampen the stuffing.
Any extra pan juices can be used if you make gravy.
Put stuffing in a cazuela and bake in a 400 degree oven, until heated through and surface is crisp.
After turkey has rested, carve and serve with stuffing.

PARKING VALIDATION     We offer an hour of free parking in the Pike Place Public Market Parking Garage with a minimum purchase of $35.00.   The garage is located at 1531 Western Avenue (on the west side of Western Avenue, one block north of Spanish Table).
VISIT US ON LINE!   Shop our wine website at Spanish Table Wines.
For food, cookbooks, paella pans and all non-wine items, go to The Spanish Table website.
For the latest product news from Paris Grocery, visit the PG Facebook page.
Thank you for being our customers!  

Sincerely,



Sharon Baden and Steve Winston, Owners

The Spanish Table, 1426 Western Avenue, Seattle WA  98101  phone# 206.682.2827 
Paris Grocery, 1418 Western Avenue, Seattle WA  98101 phone# 206.682.0679