Matiz España

Good Luck Food for the New Year

2011-12-31T08:20:00.000-08:00

by Sue Ann Colvin

In Spain, New Year's Eve (Nochevieja) is a traditional affair. Families gather to celebrate and watch the television waiting for the bell tower clock in Puerta del Sol, Madrid to strike midnight and the church bells to ring in the New Year.

photo courtesy of erikras.com

The grape eating begins at midnight with the chimes. Everyone eats 12 grapes for luck, one for each coming month of the new year. If you get a sour one, you may want to prepare yourself for a tough month to come.

This tradition dates back to 1909, when grape growers in the Alicante region of Spain began the practice as a solution to a grape surplus. The idea stuck and spread to Portugal as well as former Spanish and Portuguese colonies such as Venezuela, Cuba, Mexico, Ecuador, and Peru.

There are several foods from across the globe that are considered lucky if eaten on New Year's Day:

Cooked greens are thought to bring financial rewards, as they can look like folded money. In the south of the United States, collard greens are eaten for a prosperous year ahead. The Danish consume stewed kale sprinkled with sugar and cinnamon to bring them good fortune. Legumes are another symbol for money in the form of coins. Lentils and pork are quite popular in Germany, Italy it is green lentils and sausages and in the south of the United States it is black eyed peas and ham hocks. Pork is also considered a lucky food because the fat it is considered a symbol of wealth and the fact that a pig roots forward is considered progress.

In general, be warned about eating lobster as it is thought to leave a person dwelling in the past because the lobster crawls backwards, same for chicken which scratches backwards. In some countries your table must be full at midnight to guarantee plenty of food for the coming year. Traditions vary from place to place but we all seem to be after one goal: Good fortune, plenty to eat, prosperity, and a chance to let go and begin a fresh new year.

Have a Very Happy New Year!

Four Gifts That are Re-gift Proof

2011-12-03T16:02:00.000-08:00

by Sue Ann Colvin

No sooner are the Thanksgiving plates washed and put away when we turn our attention to the season of gifting. How many times have you received a gift that you really didn't like? Be honest. I'm all for the edible gift. There is much less chance of it being re-gifted or stuffed in a closet to be pulled out only when you visit.

The edible gift must still be chosen thoughtfully but, rarely will it displease the receiver. I've listed some of my favorite gift items:

Azafrán-Oro Saffron

1. Saffron threads. Azafran-Oro Saffron makes an elegant gift for a cook. Each saffron thread is hand-picked and unique just like the person receiving it.

2. Matiz Marcona Almonds - Fried and Salted. Once you start giving these, they will be anticipated every year. They are bold and rich in flavor, similar to a cross between a Macadamia and an Almond.
Add to salads or with fruits and cheese or eat them by the handful.

3. Zócalo Mesquite Organic Honey - Made from bees in organically managed mesquite forests of Northern Peru. It spreads beautifully and melts on the tongue. This is a unique gift
especially for honey lovers. It has a distinct sweetness not found in most honeys.

4. Oleum Viride Organic Extra Virgin Olive Oil - An unfiltered oil produced from the native Manzanilla de Zahara olive and Lechin olive varieties. Grown in a pristine environment in the province of Cadiz, the most southwestern province of Spain. It has a smooth fruity flavor with notes of pepper.

Choosing to share your culinary delights with friends and family is a wonderful way to keep everyone happy.

Double Mashed Potatoes (Patatas Revolconas) for Thanksgiving

2011-11-14T15:19:00.000-08:00

Are you bored with your side dishes at Thanksgiving? Ready to liven up those dull mashed potatoes? Try this recipe that we sent to Olive Oil Times to update your Thanksgiving meal this year.

Adapted with the gracious permission of Janet Mendel from her wonderful cookbook and blog

"My Kitchen in Spain."

Olive Oil Times

A Spanish Halloween

2011-10-27T15:35:00.000-07:00

Photo courtesy of Paolo Del Signore

In Spain, Halloween is a three day celebration called El Dia de los Muertos.
Day one begins on October 31st and is called Dia de las Brujas (Day of the Witches) followed by Dia de Todos los Santos (All Saints Day) on the 1st of November and ends on November 2nd Día de Los Muertos (All Souls’ Day).

The main activities are lighting bonfires, carving pumpkins and visiting cemeteries to pay respect to the dead. Lush bouquets of flowers are laid on graves and people mingle and visit, celebrating life.

A bread called Pan de Muerto, (Bread of the Dead) is often made into skeleton shapes or formed to look like a brain. Try your hand at it and celebrate Halloween this year Spanish style.

Bread for the Dead
recipe revised from Global Gourmet

Ingredients:
    •    1/2 cup butter
    •    1/2 cup milk
    •    1/2 cup water
    •    5 to 5-1/2 cups flour
    •    2 packages dry yeast
    •    1 teaspoon Matiz Flor de Sal
    •    1 tablespoon whole anise seed
    •    1/2 cup sugar
    •    4 eggs

In a saucepan over medium flame, heat the butter, milk and water until very warm but not boiling.
Meanwhile, measure out 1-1/2 cups flour and set the rest aside. In a large mixing bowl, combine the 1-1/2 cups flour, yeast, salt, anise seed and sugar. Beat in the warm liquid until well combined. Add the eggs and beat in another 1 cup of flour. Continue adding more flour until dough is soft but not sticky. Knead on lightly floured board for ten minutes until smooth and elastic.

Lightly grease a bowl and place dough in it, cover with plastic wrap and let rise in warm place until doubled in bulk, about 1-1/2 hours. Punch the dough down and shape into loaves resembling skulls, skeletons or round loaves with "bones" placed ornamentally around the top. Let these loaves rise for 1 hour.

Bake in a preheated 350 F degree oven for 40 minutes. Remove from oven and paint on glaze.

Glaze
    •    1/2 cup sugar
    •    1/3 cup fresh orange juice
    •    2 tablespoons grated orange zest

Bring to a boil for 2 minutes, then apply to bread with a pastry brush.
If desired, sprinkle on colored sugar while glaze is still damp.

Castillo de Canena certifies its Carbon Footprint

2011-10-14T13:22:00.000-07:00

The 2011 sofi award winner for best olive oil, Castillo de Canena takes their impact on the environment as seriously as they take the quality of their oils. They are examining their carbon footprint and their greenhouse gas emissions to be able to monitor, evaluate and improve their environmental stewardship.

Calculating its carbon footprint represents yet another step in the firm commitment made by Castillo de Canena to unite the outstanding quality of its oils with respect for the environment and the fight against climate change.

This is one of the many reasons that we continue to be excited about bringing these products to the USA. Please read more about Castillo's commitment to the environment here.

Marcona - Not Your Typical Almond

2011-10-10T14:02:00.000-07:00

For those of you not familiar with marcona almonds they are not your typical almond. Marcona nuts are fatter, rounder and have a buttery taste, like a cross between an almond and a macadamia nut.

The Marcona almond grows in the coastal areas of Spain, mainly in the region around Valencia and Alicante. The marcona has an insect resistant hard shell and can therefore be grown without the use of pesticides.

The marcona tree is difficult to grow and is not very productive. It is a risky proposition for an almond producer to grow marconas as they are harvested in February and a freeze could destroy the crop. But, marconas are a staple of Spanish tapas.

Chef's prefer cooking with the marcona and they are used in the production of turron, a nougat confection that is very popular in Spain for the Holidays.

We import marcona almonds that are fried in olive oil and salted. They compliment everything from cheese and fruit to wine or beer. We also carry them blanched to be used in recipes such as romesco.

The marcona almonds are versatile and can be added to salads or eaten all by themselves for a terrific snack. Once you try them you'll understand why this nut is coveted and is definitely not your typical almond.

The Special Ingredient in Matiz Torta de Aciete

2011-10-03T11:29:00.000-07:00

The Spanish torta or crispbread has been around for over 100 years. It's a favorite breakfast and snack of the Andulcians and is believed to have its roots in the Moorish cuisine.

In 1870, Antonio Prieto Pinto, established Hermanos Prieto Gordillo as a family bakery on the main plaza in Castilleja de la Cuesta in Seville.

Alongside conventional bakery fare, the family also produced tortas for local consumption.

Today, Antonio's grandson Francisco and his brothers run the family business with their mother, the boss, who continues to work the front-of-house doling out sweet Magdalenas muffins and fresh-baked bread to her neighborhood clientele.

Francisco supervises the making of the tortas using his grandfather's recipe that he safeguards in his head. Each morning, as he makes the dough, he varies the ingredients ever so slightly depending on the quality of the flour and the humidity in the air. Once the dough meets Francisco's standards, he turns the dough over to the women in the bakery who for years have perfected the technique of hand patting the tortas into their characteristic shape.

The town of Seville is known for its oranges, and Prieto Gordillo has added a Seville orange flavor to the line up of superb tortas that we can now offer to our customers in the US. But the special ingredient remains in Fransico's head and heart.

The Sweetness of Honey

2011-09-26T09:47:00.000-07:00

Apiculture, the art of bee keeping has been around for thousands of years.
One of the earliest depictions of humans stealing the precious gold syrup was found on a Mesolithic rock from about 7000 BC in Valencia, Spain. The drawing was used for a stamp to honor this long tradition. The etching is that of a female gathering the honey and that may be no coincidence, when it comes to bees, the females are the ones that do all the work.

The main players in the hive are the queen bee who lays eggs and 20,000 to 40,000 female worker bees that raise the larvae and gather the nectar from the flowers. They visit hundreds of flowers until their "honey stomach" is full. They fly back to the hive where they regurgitate the nectar from the flowers and the together with the other female bees they ingest the nectar and regurgitate again until the honey is ready for the honey comb.

The newly created honey still contains about 80% water and so the dance begins. All of the females fan their wings at the same time creating a draft that evaporates the water out of the honey preventing fermentation.

A Puremiel honey comb ready for extraction

Culinary Collective is pleased to import honey from both Spain and Peru.

The Spanish bees that create Puremiel's award winning honeys live in the foothills of the Sierra del Pinar mountain range in Sierra de Grazalema and Alcornocales natural parks near the Cadiz region of Andulacia, Spain.

This delicious honey is available in 5 flavors, each with its own distinct flavor profile: Holm Oak, Lavender, Eucalyptus,
Orange Blossom and Wild Forest.

Our NEW Mesquite Honey is collected from bees from the Piura region on the Northwest coast of Peru. This region contains the most equatorial tropical-dry forests in the Pacific.

Both companies we purchase from practice organic farming methods and they consist of small farmers who are working together to bring these products to our tables.

This unique honey has a caramel coloring and slightly grainy texture. It spreads beautifully and melts on the tongue. Mesquite honey makes the perfect addition to a cheese plate.

Holm Oak - collected from the flowers of a large evergreen oak native to the Mediterranean region. It has an intense dark amber color and a malt aroma. It is less sweet with salty undertones.

Lavender - collected from the lavender hills of southern Spain. Clear in color, with an intense sweetness and persistent floral aroma. Was chosen as a Silver Finalist in the honey and jam category for the sofi awards through the National Association of Specialty Food Retailers from among thousands of entries.

Eucalyptus - collected from eucalyptus trees grown in the alluvial plains of Guadalate in southern Spain. It has a dark color, woody scent and an intense lingering flavor with light acidic notes.

Orange Blossom - collected from the alluvial plains of the river Guadalquivir, this honey has a clear golden color, floral scent and smooth exotic, slightly acidic flavor characteristic of the orange tree.

Wild Forest - collected from one of the most treasured areas of Spain, the Sierra de Grazalema Natural Forest, a lush park in the southern region of Andalucia with the highest levels of rainfall in Spain. This dark honey is a delightful blend of sweetness and aroma.

Add honey to your shopping list this holiday season and give the gift of sweetness to all your friends. Be sure you let them know that this treasured golden sweetener is the female bee's gift to us all.

Arvum and the Solera System

2011-09-21T11:23:00.000-07:00

The solera barrels at Arvum

Solera is a system of aging wine, sherry and other liquors using barrels that are stacked on top of one another. The older liquid is dispensed from the bottom barrels and refilled with the next oldest liquid. No more than a third of the liquid in the solera is removed for bottling at one time.Thereby allowing each of the contents of the barrels to age and mix with the older liquid in a progression.

This system was developed by Spanish sherry makers who must age their sherry for 3 years. The makers of our new line of vinegars, Arvum uses oak barrels that are over 40 years old and previously contained sherry wine.

Arvum
Moscatel and Pedro Ximenez Sherry Vinegars

Arvum
Gran Reserve Vinegar

All the oak barrels are placed in vast, well-ventilated structures called bodegas where they are exposed to plenty of fresh air and warmth. These wooden barrels are never completely filled or sealed allowing them to constantly receive air, which aids the vinegar maturation process.

These Denomination of Origin Sherry Vinegars are exceptional examples of the quality found in the vinegars of the Jerez region of Spain.

Paella Party

2011-08-23T15:42:00.000-07:00

This past weekend we helped Pastaworks celebrate 28 years in business at both their locations in Portland, Oregon. We had a blast! So many people loved the paella that we made and wanted to know how to make it, that I've added this link to a previous blog posting where we gave step-by-step directions for making paella using our delicious Paella Sofrito Sauce.

Several customers commented that they couldn't eat seafood and they thought that paella always had to contain seafood. Nothing could be further from the truth, your paella could even be vegetarian or vegan!

The paella we made at Pastaworks had chicken and chorizo and it was delicious.

All of the prep work is done for you with our sauce.

We spent less than an hour on our paella.

No excuses, get out those paella pans and start cooking!

La Tomatina

2011-08-16T18:36:00.000-07:00

by Sue Ann Colvin

Photos from http://www.tomatina.es

Here in the Northwest we're waiting for our tomatoes to ripen. The bushes are overflowing with green balls of various shapes and sizes, all fighting for the sun. Our community garden will have massive quantities of ripe tomatoes all at the same time. It got me thinking about the La Tomatina festival and how it sounds both crazy and fun.

La Tomitina taks place on the last Wednesday of every August in the Valencian town of Buñol. The festival begins with palo jabón, a greased pole with a ham tied to the top. Participants must climb the greasy pole and as soon as someone is successful in freeing the ham, the festival begins.

Since 1950 this festival has meet with controversy and has been banned and sanctioned repeatedly. In 1957, the festival was banned with the threat of imprisonment against those ignoring the ban. The people of Buñol decided to organize what they called "the funeral of the tomato" They carried a coffin with a great tomato in a procession, accompanied by a band playing funeral marches.

The town finally approved the Tomatina in 1959, but imposed a rule that people could only throw tomatoes after a horn sounded and had to stop when it sounded a second time.

Between 1975 and 1980 the festival was organized by the order of San Luis Bertran, who supplied the tomatoes instead of the tradition of people bringing their own. The City Council has been providing participants with tomatoes since 1980, each year a greater tonnage than the previous year is needed. Visitors are attracted to the festival and in 2002 it was declared a Fiesta of International Tourist Interest. In 2008 a soundtrack was created, the song of the Tomatina Todo es del mismo color created by the rock band Malsujeto.

photo from http://www.tomatin

Today, while the climbers try to free the ham, the participants sing and dance while being showered with water from hoses. Once the ham is free a shot is fired signaling the beginning of the mayhem. Gloves and goggles are highly recommended. Men in trucks throw tomatoes into the Plaza del Pueblo. The tomatoes are crushed before being thrown to avoid risk of injury.

The fight ends in exactly one hour with the firing of the second shot. The entire town square is left a red river of tomato juice. The streets are hosed down by fire trucks and locals lend their hoses to participants. The village cobblestone streets are then pristine due to the acidity of the tomato disinfecting and cleaning the surfaces.

The back parking lot by our garden could use a good scrubbing, maybe this could be the beginning of La Tomatina in the Northwest.

Ingredients Make the Difference for Paella

2011-08-07T18:36:00.000-07:00

by Sue Ann Colvin

Summer evenings are a great time for enjoying paella.The most important aspect of creating an authentic paella is cooking it outdoors. But if that isn't an option for you, delicious paella can still be prepared indoors, just be sure to add the saffron! The saffron adds the yellow color to the paella and fills the room with a heavenly aroma. Saffron is a key ingredient that paella should not be without.

Careful to use real saffron threads, such as Azafrán Oro. It will be more expensive than a powder or imitation. But, the price of saffron reflects the labor intensive cultivation and low yields. Each saffron flower releases only three stigmas, which are meticulously hand-picked and dried within 15 days of flowering. One ounce of saffron contains 14,000 stigmas.

Choose your Spanish olive oil. An Arbequina oil is a perfect match and will enhance while not over powering the other flavors in your paella.

Courtesy of NASFT. Photography by Mark Ferri.

Our sofi™ GOLD award winning Castillo de Canena arbequina EVOO is a great choice for paella. It has a sweet almond and green apple flavor.

Matiz Valenciano Paella Sofrito can make your preparation easy. Follow these STEP BY STEP INSTRUCTIONS.

Sea salt from beds that were dug in Roman times in the salt marshes of Salina, outside of Cadiz, Spain will give your paella an historic link to this traditional dish.

No paella would be complete without rice grown in Valencia, which is considered the best rice to use for making paella. Most chefs prefer Bomba rice because it absorbs more water and releases less starch than other rice.

Enjoy your summer evenings and creating your own paella.

Romesco in the NY Times

2011-07-26T13:53:00.000-07:00

The praises and versatility of romesco are being sung in The New York Times recently published article, "The Allure of Romesco Spreads far Beyond Spain." This Catalan invention is a staple in the kitchens of Spain. Romesco can be used as a sauce, a spread or as a dip.

The article recommends making your own sauce, and for many that is a good option. But for those individuals that lack either the time or the skill for making this delicious sauce, Matiz has the answer.

Matiz Catalan Romesco is made using all natural ingredients.
Made with olive oil, tomatoes, almonds, hazelnuts, vinegar, garlic, herbs, salt and beet fiber, our Matiz Romesco is gluten free, unlike most romesco sauces that are made with bread crumbs.

The New York Times' article is full of creative ways to use romesco. You just don't have to make it from scratch for your dish to get a four star review.

Eggcellent Tapas

2011-07-26T08:41:00.000-07:00

Don’t want to put all of your eggs in one canasta (basket)?
How about three baskets? This simple tapas recipe is versatile.
From the same few ingredients, you can create egg salad with a Spanish accent to top a nice green summer salad, fill sandwiches or tomatoes, or even make Spanish-style deviled eggs. The secret is all in the sauce…and the sweet and smoky surprise of piquillo peppers.

All i Oli Egg Salad

6 eggs, boiled, cooled and peeled

1 jar Matiz Catalan All i Oli

1/2 jar Matiz Navarro Piquillo Peppers, drained and chopped

2-3 dill pickles, chopped

1 tablespoon finely chopped onion

1- 2 teaspoons Rey de la Vera Sweet Pimentón

For Egg Salad:
Roughly chop eggs. Mix together with remaining ingredients. Use to top a green salad, as a sandwich filling, or to stuff fresh summer tomatoes for the perfect warm weather tapas.

For Stuffed Tomatoes:
Cut the stem end from 5 small tomatoes. Gently squeeze out the seeds and discard them.
Remove the “meat” from inside each tomato (a grapefruit spoon with a serrated edge works well for this), and reserve for another use. Invert the tomato cups on a paper towel-lined tray and allow them to drain until you’re ready to fill them. Just before serving, fill tomatoes with egg salad and sprinkle with a little additional pimentón.

For Deviled Eggs:
Cut eggs in half lengthwise, remove yolks, mash them and mix with remaining ingredients, reserving 1 tsp. pimentón. Fill whites with the mixture and sprinkle with reserved pimentón.

Sofi Gold for Castillo de Canena!

2011-07-22T12:11:00.000-07:00

Each year, the National Association for the Specialty Food Trade, Inc. holds a competition for the industry across 33 award categories. The sofi ™ (specialty outstanding food innovation) awards recognize excellence in the specialty food and beverage industry and are a coveted honor, much like the Oscars.


Ana Vargas from Castillo de Canena with Cat Cora, and Pere Selles.

This year, in a red carpet event, celebrated chef, Cat Cora presented the GOLD sofi™ to Culinary Collective in the OUTSTANDING OIL category for Castillo de Canena Family Reserve Arbequina Extra Virgin olive oil.

Castillo de Canena Family Reserve Arbequina Extra Virgin Olive Oil was one of 125 Silver Finalists selected by a national panel of specialty food experts from a record 2,236 contenders.

Producers of one of the “three best extra virgin olive oils in the world” at the 2010 Los Angeles International Extra Virgin Olive Oil competition, the Castillo de Canena estate has been producing exceptional oils in the Guadalquivir Valley of Andalusia in the south of Spain since 1780. The Family Reserve oils are produced from olives that have been harvested early, a process that requires twice the amount of olives and renders an oil of exceptional quality, taste, and aroma.

The arbequina oil has a sweet almond and green apple flavor. We proudly accept this award from our peers for this exceptional olive oil.

Tapas Made Easy

2011-07-19T09:18:00.000-07:00

by Sue Ann Colvin

In Spain, every bar serves tapas in the afternoons. These bite size morsels take many forms and flavors. You can spend all day preparing tapas or you can try a few of these time saving, but still delectable tapas with a drink or your favorite wine. I like making a wine spritzer in the summer evening, with lemon-lime soda and Spanish red wine.

Artichokes in Lime
Ingredients

2 jars of Matiz Navarro Artichokes
2 limes
1 teaspoon Zocalo Aji Panca powder

This can be made at the last minute, but is also fine to make in advance.

Remove artichokes from jar and cut up, they are soft and easy to work with.
Squeeze limes, add Aji Panca powder and toss.
The Aji Panca is mild as far as heat goes, but it lends the perfect spice to the lime and artichokes.

Bread with Mushrooms and All i Oli
This is a creamy delicious twist on garlic bread.

Ingredients

1 loaf of fresh bread
1 jar Matiz Catalan All i Oli
1 pint of mushrooms

Sauté mushroom with Sherry wine just until soft,
Use your favorite type of bread.
Cut loaf in half lengthwise, coat with All i Oli.
Spoon mushrooms on top and place under the broiler for a few minutes.

Congratulations to Castillo de Canena!

2011-07-11T15:19:00.000-07:00

Castillo de Canena has won the San Telmo International Foundation Award, a tribute from the Andalusian Society to those family businesses that during generations have built prosperous and innovative companies. Congratulations to the makers of one of our fine Spanish olive oils.

Galician Pulpo and Potatoes: Traditional Dish of Galicia

2011-06-28T10:49:00.000-07:00

Photo from Wikipedia

Galicia has a unique history when compared to that of southern Spain. Galicia was an ancient kingdom with a Celtic culture, once a part of the Visigoth Empire. The traditional buildings are constructed from dark granite stone lending a more gothic feel to the region.

The Celtic connection can be observed in the dance and music of the festivals. The main instrument at these festivals are the bagpipes called "gaita galega"they can be traced back to the 13th and 14th century.

The Foods of the region also have the distinction of the area. Seafood is the main ingredient in most of the dishes due to the abundance and variety available.

The following is a very traditional dish served all over the region.

Galician Pulpo and Potatoes

4 tins Matiz Gallego Pulpo
4 large potatoes
Rey de la Vera smoked pimenton (sweet)
Spanish Olive oil

Boil potatoes, peel when a fork goes in easily. Cool and slice potatoes in rounds and spread out on a dish. Open tins of pulpo, cut any larger pieces to bite size and arrange over potatoes. Drizzle olive oil over all and sprinkle with sweet pimenton. Serve immediately.

A Bowl of Summer Refreshment

2011-06-23T13:01:00.000-07:00

by Sue Ann Colvin

Looking for a great way to cool down this summer? This ceviche recipe using our New Matiz Gallego Berberechos creates a burst of cool refreshment perfect for hot days.

Note the foot muscle on these berberechos

Berberechos are cockles, similar to clams in that they are also a bivalve. Berberechos have a light brown, heart shaped shell which closes completely allowing them to roll across the sand with out harm. They have short siphons and rarely are buried more than an inch or two in the sand. But they do get around, using a powerful foot muscle, they can travel up to two-three feet per hop.

I scoured several ceviche recipes, each culture has its own version of ceviche. The main idea is "cooking " the seafood in lime and/or lemon. The citrus denatures the proteins in the seafood.

I stuck to few simple ingredients. What I prepared would be considered more of a Mexican ceviche due to my use of cilantro.

Ceviche Berberechos

2 tins Matiz Gallego berberechos, rinsed and drained
1 small garlic clove, minced
Juice of 5-6 limes (1/2 to 2/3 cup)
1/2 teaspoon Zócalo Gourmet aji panca powder
1-2 Roma tomatoes
1 medium onion
1 -2 Hass avocados
Juice of 2 large lemons
Fresh cilantro, chopped

Up to one day before serving:
I like to use a clear casserole dish with a lid to prepare this simple recipe. In a glass dish, combine berberechos, minced garlic, lime juice and aji panca powder.

Cover and refrigerate at least 1 to 2 hours, but as long as overnight.

Just before serving, dice tomato, onion and avocados. Add to marinated berberechos with lemon juice and chopped cilantro and toss gently.

Serve with Matiz Andaluz Savory Tortas.

*You may substitute a 1/2 bottle of the organic lime juice that comes in lime-shape containers in the produce section.

Sustainable Seafood

2011-06-16T11:39:00.000-07:00

by Sue Ann Colvin

Our oceans are in trouble, we are all aware of the problems caused by oil spills, pollution and over-fishing. It is good to know that something is being done and that many fishery companies are leading the way towards a more sustainable seafood industry.

Recently Connorsa SA, the supplier of our delectable seafood line: Matiz Gallego sardines, pulpo and berberechos obtained certification from the Marine Stewardship Council for Connorsa's sustainability practices from boat to plate. The Marine Stewardship Council's mission is to promote sustainable fishing practices around the world. According to their website the "MSC operates a certification and ecolabel program based on a scientifically robust standard for assessing whether wild-capture fisheries are ecologically sustainable and well-managed."

We are proud to be a part of the business culture that embraces our impact on the environment and is proactive in seeking solutions.

Connorsa SA Canning facility

Connorsa is located in Vigo (pronounced biɣo) on the Atlantic coast of Spain, in the province of Galicia, north of Portugal. Strangely enough, the weather is similar to ours here in the Northwest with drier summers and wet, rainy winters.

The town overlooks the ocean and fishing is a way of life, as it has been since recorded history.

One of our most prized seafood is our Matiz Gallego sardines in olive oil and with lemon. The sardine is a small soft boned fish related to the herring. The sardine gets its name from Sardinia, where they were once abundantly caught.

Sardines swim in large schools near the surface of the water. Sardines are a very small fish averaging about 10 inches at full growth. Because of their short life span (about 6 years) and size they tend to contain less mercury and PCB than other seafood. Once an American diet staple, they fell out of favor due to over fishing and were replaced by tuna as an inexpensive seafood.

Hand canning

Today, environmentalists and nutritionists alike are touting the sardine as a perfect seafood due to sustainable fishing practices and the high omega-3 fatty acids and high B12 levels which contribute to a healthy body.

Try this recipe for a healthy summer salad.

Quick Sardine Salad

2 packages Matiz Gallego Sardines
One bell pepper-sliced round (for bowl)
Capers
Rey de la Vera Pimenton

Chop the sardines and mix with capers in a medium sized bowl, line the bowl with the sliced pepper. Sprinkle with Pimenton.

Serve with Tortas de Aceite, a traditional Spanish crisp bread made with 24% Spanish olive oil.

Crispy Cabbage Salad

2011-05-29T13:35:00.000-07:00

By Sue Ann Colvin

This salad is a twist on coleslaw, you can make it with or without mayonnaise.

Ingredients

1 head of green cabbage (or a portion of that depending on how many servings you need)
1 fresh orange pepper (proportionate to the amount of cabbage used)
La Masia Sherry Vinegar
La Masia organic Extra Virgin Olive Oil
Freshly ground black pepper

Directions

Julienne the cabbage and the pepper into thin matchsticks. Toss in a salad bowl with enough olive oil to cover. Sprinkle sherry vinegar and toss making sure to get mix the vinegar in. Add pepper, mix and serve.

Optional add salt to taste
For more of a coleslaw look, add a small amount of mayonnaise and toss well.

Blanxart Chocolate -The Details Make The Difference

2011-04-28T07:57:00.000-07:00

photo courtesy of Julie Anderson

By Sue Ann Colvin

Chocolate. Just writing the word causes me to salivate. It lifts your spirits, makes almost any offense forgivable and mimics the feeling of being in love. Blanxart chocolate is the Queen of Chocolates in my book, and not just because I work here (although that doesn't hurt). Blanxart is not just about the taste and the richness of their bars; it is as I have learned about the artistry of chocolate making. The perfect selection of beans, the timing of the roasting and the historic machinery that Blanxart has used for decades all contribute to the experience of indulging in Blanxart.

Blanxart sources much of their beans from Domaine Monts de la Lune (Mountains of the Moon) Plantation (DML) in the Democratic Republic of Congo.
DML is certified by Fair For Life.

Fair for Life ensures fair and positive relations between producers and their cooperatives or contracting companies, between workers and their employer, between seller and buyers on the world market while at the same time ensuring performance of standards.This attention to detail and strong business ethic permeates the atmosphere of Blanxart.

The first step in the making of chocolate is cleaning and toasting the cocoa beans. The degree of toast bestows the characteristic aroma and flavor of Blanxart chocolate. Toasting eliminates the humidity and the acidity, and also facilitates the chipping process of the cocoa beans. 

Once the cacao is toasted, one of Blanxart’s traditional machines crushes the beans to obtain small pieces called commonly nibs.

The nibs become liquor of cacao. This liquor is a fine paste that is mixed with sugar and cacao butter. The mixer machine is set to the exact proportions based on the kind of chocolate that will be created.

The mix is further processed in the refiner through a process known as conching. The refiner is a machine composed of cylinders that uses pressure to turn the mass in the mixer into a fine powder.

This resulting powder goes into the shells, which are temperature controlled, large containers adapted with whirling arms that move the chocolate for hours until a homogeneous liquid texture is obtained.

When the conching process has finished the chocolate is stored at the right temperature until its use for chocolate bars. The intricate process and the distance this bar of chocolate has traveled from bean to my hand, humbles me and causes me to savor every bite all the more.

Semana Santa -Easter Week in Spain

2011-04-19T14:09:00.000-07:00

This week is Semana Santa in Spain. The perfect time for a visit if you like pomp, pageantry and non-stop action. Southern Spain in the Andalusia region is the place to be. The festivities begin with Domingo de Ramos (Palm Sunday) and end on Lunes de Pascua (Easter Monday).

http://es.wikipedia.org/wiki/Archivo:Domingo_de_ramos_astorga.jpg

Each day a procession of men called costaleros carry large, heavy ornately decorated floats called pasos with statues from the churches. Many of these statues are centuries old and depict the death of Christ and the mourning of the Virgin Mary. These floats are extremely heavy and the costaleros take many rest stops along the way, but the men consider it an honor to carry the float and feel a pain similar to that of Jesus Christ carrying his cross.

The costaleros remain hidden under the pasos moving along to the rhythm of the bands that lead the procession. Surrounding the pasos are the nazarenos in robes, capes and pointed hoods silently walking barefooted.

People fill the streets to gaze at the parades. It's not unusual to hear singing from balconies during a rest stop. Upwards of one hundred floats will be carried through the streets of Seville alone. Drumming leads the processions, the bars are open and beer flows through the streets like water.

If you go, be sure to wear comfortable shoes as you may want to go off on a la madrugá, meaning "leave for the day" about 10:30pm and spend the night and the next morning following the music, people and processions through the streets.

Float of Jesus of Nazareth on Good Friday

Maundy Thursday can be a bit frightful if your not prepared for the dancing skeletons that remind us all of our eventual destiny. La "Dansa de la Mort" (dance of death) of Verges, in Girona, is one of the oldest celebrations of Easter. The gloomy jumping skeletons dance and others in black robes move along with them. Drums set the pace for this amazing ritual.

http://www.demotix.com/photo/182437/dance-death-verges

During mass on Easter Sunday, the costaleros, who have worn the hoods all week as a sign of mourning, remove them to celebrate the resurrection of Christ.

Easter Sunday is a day of much merriment and lively family gatherings.
Godfathers present their Godchildren with ornate cakes called ´Mona de Pascua´ cake, ´Mona´, is a Moroccan term meaning gift. The cakes are made in various shapes from simple round or oval to Disney characters and are decorated with feathers, eggs and chocolate figurines.

Bring a taste of Spain to your Easter celebration this year with this recipe.

Mona de Pascua (Easter Cake)

by Veronica Shine hispanickitchen.com
Many thanks to the Hispanic kitchen for the use of this recipe
Serves 6 to 8.

hispanickitchen.com

Ingredients:

Cake portion:
4 eggs 
2 beaten egg whites
3/4 cup of Sugar 
1 1/3 cup of flour
1/3 cup of crushed almonds 
1 tbsp of yeast

1/4 cup of butter

For the filling: 
1 1/4 cups of Peach Jam  

Garnishing:  
Powdered sugar
Colorful candied sprinkles

Instructions:  
1) Beat the eggs and 1/ 2 cup sugar together in a bowl and whisk.
2) Mix the flour and yeast together in a separate bowl. 
3) Gradually add the mixture of flour and yeast through a sieve (to avoid creating any lumps) to the egg and sugar mixture.
4) Stir constantly while adding the crushed almonds. 
5) Whisk the egg whites in a separate bowl until they form peaks.
6) Once they are half whisked, add ¼ cup of sugar, and blend in with the flour and egg mixture. 
7) Turn the final mix out into a greased and flour-sprinkled mould. 
8) Place in the oven at 350º for about 40-45 minutes.
9) Remove the cake, allow to cool, cutting in half and spreading in with the jam filling. Sprinkle on powdered sugar. 
10) As the cake is cooling but still soft, add your own final touch with some decorated colored or chocolate eggs, Easter bunnies, marshmallow chicks, or slivers of almonds.

SOFI SILVER AWARD FINALIST

2011-04-18T14:22:00.000-07:00

This year we have TWO products that have been named SOFI award Silver Finalist by the National Association for the Specialty Food Trade, an honor that we are thrilled to receive.

Courtesy of NASFT.

Castillo de Canena Family Reserve Arbequina Extra Virgin Olive Oil, has been selected for Outstanding Oil.

Since 1780, the Castillo de Canena estate has been producing exceptional oils in the Guadalquivir Valley of Andalusia in the south of Spain. Their Family Reserve oils are produced from olives that have been harvested early, a process that requires twice the amount of olives and renders an oil of exceptional quality, taste, and aroma.
The arbequina oil has a sweet almond and green apple flavor.

Also chosen was Puremiel Organic Lavender Honey for Outstanding Jam, Preserve, Honey or Nut Butter.

Five generations of beekeeping knowledge are embodied in Puremiel raw honeys, which are produced using organic methods, with no artificial additives or pasteurization. Puremiel’s happy bees run free in the Grazalema & Alcornocales natural parks of the Cadiz region of Spain.

Available in five unique flavors.

Spring in Spain

2011-04-05T15:56:00.000-07:00

By Marion Sproul

I have a confession to make: Over 25 years in this industry and 10 years of helping to build Culinary Collective and the “business of doing business” had pretty much left me exhausted and rather jaded about the specialty foods business and the way it is conducted today.

The thought of another “business” trip to Spain didn’t bring up the same feelings of excitement and adventure that it would have years ago, but something about this trip did grab me, it was not another show or business trip, it was an invitation from a number of our producers who really wanted to be able to share their stories, history and families with us to help us understand what they do and why they do it.

Us meant myself, Eric Davis our Regional Sales Manager and two of our brokers, Sara Nakata from McKenna Marketing on the West Coast and Alexandra Sofis-Hudson from Luke/Mckenna on the East Coast.

It was a trip whose mantra each day became “how can it be any better than the day before?” But, every day was better. It was a trip of such personal warmth and hospitality that at times we found ourselves literally speechless, not just from the graciousness of our hosts and the people that we met every day, but also from the beauty of the places that we saw and the history in the stories we were told. It was a series of very, very wonderful experiences:

Our trip began with Rosa and Paco at Castillo de Caneña, located in Andalucia, in the province of Jaén, the world’s leading region in the production of extra virgin olive oil. The Vaño family’s relationship with olive groves and the extra virgin oils began centuries ago, with documents of the Register of Úbeda showing land ownership dating back to 1780. Rosa and Paco’s Great-Great-Grandfather continued with the family tradition and methods and they in turn are maintaining the traditions of olive oil production of their ancestors.

We spent the first two nights at the Castillo de Canena, the castle of Canena that was built in the sixteenth century and subsequently purchased, restored and preserved with the utmost care by the Vaño Family. We toured the region and the extensive olive groves by day and by night we dined on a regional rice specialty prepared over an open fire in their “hunting Lodge” by arguably the best Cook of this dish in the region. Over dinner, Rosa and Paco shared their family history with us.

Next came a walking tour of Seville, one of the most beautiful cities in all of Spain. We had lunch prepared for us by a very well-known local chef who treated us to an assortment of local regional dishes. Our hostess, Cristina Bilboa, was extremely generous with her time and translations.
Cristina took us on a tour of the vineyards Jerez, famous for its sherry and sherry vinegars.

We met the farmers that make up the cooperative that produces the lovely grape must and sherry vinegars for Aecovi, our source for these distinctive products. The farmers showed us how they graft the famous buds onto root stock and we experienced what makes this land so special and why the products from here are so unique. This land was once under the sea. We found seashells in the midst of the vineyards!

We toured the facility where the sherry wines and vinegars are produced and learned about the Solera system of casks that they use. We tasted the Sherry wine during during different times of its life.

We drove to Castilleja de la Cuesta where Francisco, the owner of Prieto Gordillo, the small bakery where since 1870 his family has hand-crafted the Tortas de Aceite that our customers love so much. After our tour, I couldn’t help but feel blessed as we sat in the town square surrounded by trees bursting with oranges, drinking coffee that their neighbor who owns a café brought to us to enjoy on this warm and sunny day and listening to the stories of the town’s history and how it was when Francisco was growing up and his grandparents were running the bakery.

Next up was a drive through the beautiful countryside Zahara de la Sierra which is one of the villages along the “White Villages Route”. This village is located in the Sierra del Jaral, a mountain range in the northeastern tip of the province of Cadiz and right in the heart of the Sierra de Grazalema Natural Park, which has been declared a Biosphere Reserve by UNESCO for its outstanding ecological value.

Here we visited the olive mill of Oleum Viride and learned how the outstanding quality of this organic XV olive oil made with Lechin and Manzanilla de Zahar olives is due to the unique climatic conditions and the higher altitude of this unique region with the greatest rainfall in Spain. Standing on their veranda tasting their oils and looking out to the village of Zahara de la Sierra, we truly felt the essence of this most wonderful place.

We then met with the fifth generation beekeeper who walked us through the entire process of process of collecting the honey from the bees that run free in the Grazalema & Alcornocales natural parks of the Cadisz region of Spain. He showed us the building, maintaining and harvesting of the honey boxes and honey.

We visited the Salina, the salt marshes, outside of Cadiz, where we get our sea salt. Seeing the salt beds that were dug in Roman times, walking along the cobblestone roads and listening to the history of this fifth generation salt harvesting family as well as being served lunch by the matriarch of the family left us all feeling embraced by this wonderful family. We were truly thankful that we had this opportunity to meet them.

Really, for me this trip was all about WHY we are in this business, the wonderful products, the fabulous people who produce them, their history, their traditions, their culture and realizing how truly blessed we are that we are in a “business” where we can bring these products, the producers and their stories to all of our customers here in the U.S. This trip was an embodiment of all that is important and special about Culinary Collective.

It made me stop and think and re-evaluate the importance of all of this in my life. It’s not all about our sales projections or free fills or marketing programs, it truly is about Luis and how he grafts the buds on the root stock to bring us our sherry vinegar, about Francisco and how he knows each day what portions of ingredients to put into his dough based on the weather, about the agony that the Ruiz Family goes through when they are about to have the highest tide in 75 years that could wipe out their salt beds for this Season..It’s about the food, the people, our “community” and how we live our lives….I am truly thankful that I’m able to experience this.

Pork Cutlets with Quince Paste Sauce

2011-03-15T14:08:00.000-07:00

Ingredients:
    4 Teaspoons Matiz Catalan Quince Paste
    1 Tablespoon Oleum Viride Extra Virgin Olive Oil
    1 Piece of Garlic with Peel
    2 Tsp of Sotoroni Moscatel Vinegar
    Pork Cutlets

    Preparation:
Fry pork cutlets with olive oil and garlic. Once the cutlets are done, remove them and keep warm.
Add quince paste to frying pan and stir over low heat to obtain caramelized paste. Add vinegar and stir for 2 minutes. Remove garlic and pour sauce over cutlets.

   You can also use this sauce for poultry and lamb as well as other cuts of pork.

Video of Matiz Torta de Aceite being produced

2011-02-28T13:18:00.000-08:00

Ever wonder how our delicious tortas are made. Watch this video and see the care that goes into each one.

Matiz Andaluz Tortas de Aceite Featured by Woman's Day Magazine on the Today Show

2010-12-15T10:07:00.000-08:00

The Today Show featured Woman's Day Magazine's picks for unique gifts for foodies that you can send last minute. Thanks to our friends at Zingerman's Mail Order, our sugared tortas were part of the mix of tasty gifts for the holiday season. There's still time to order yours!

Cream of Cauliflower Chestnut Soup

2010-12-14T14:26:00.000-08:00

Recipe created by Nancy Redman

Makes: approx 1/2 gallon- 8-12 servings
Prep time: 15-20 minutes
Total time: 1.25 hours

Ingredients

2+ TBSP Leoncio Gomez Olive Oil
2 cloves garlic (rough chopped)
1 medium onion (approx 2 cups, rough chopped)
1 7oz bag Matiz Gallego Organic Chestnuts
3/4 tsp Matiz Mediterraneo Smoked Sea Salt
1/2 tsp Rey de la Vera Smoked Pimenton
1/2 tsp cumin
1/8 tsp Zócalo Gourmet Panca or Amarillo chili powder
1 TBSP dried oregano
1/8 tsp onion salt
1 medium head cauliflower (approx 5 cups, rough chopped)
1 medium sweet potato, peeled (approx 1.5 cups, rough chopped)
1 medium potato, peeled (approx 1.5 cups, rough chopped)
2 16 oz (total 32 ounce) box chicken or vegetable stock (gluten free and/or vegan to suit your diet)

Directions

1. In a large stock pot-bring olive oil, garlic and onion to sweat over medium heat (do not brown) until translucent, approx. 5-10 minutes
2. Grind chestnuts in food processor or rough chop
3. Add chestnuts, spices and remaining vegetables to pot, stir to coat with oil (adding another 1 TBSP if necessary), sauté approximately 5-10 minutes
4. Add 16 oz broth/stock, partially cover pot with lid
5. Cook vegetables, turning occasionally until very tender when pierced with fork (approximately 45 minutes)-DO NOT LET POT BOIL DRY
6. Use an immersion blender to puree to desired texture, adding more liquid as necessary
OR
6. Ladle puree mixture into blender or food processor in batches, process to desired texture. Replace into stock pot, adding additional liquid to final desired consistency.

Garnish with your choice of:
Drizzle of EVOO
Dollop of crème fraiche/sour cream and sprinkle of pimenton

Wall Street Journal Touts Matiz Sardines

2010-12-13T14:06:00.000-08:00

In an article by Sara Dickerman in the December 11, 2010 Wall Street Journal titled Little Fishes Who Can Dickerson reviews the best of tiny fish that are good for you and easy to prepare for those unexpected guests.

Dickerson has this to say about Matiz Gallego Sardines:

Canned sardines lift right off their bones with a fork, and for sheer succulence it is hard to match unboned fish, like the ultra-plump Matiz sardines

Hot Chocolate Weather has Arrived in the Northwest

2010-11-06T22:27:00.000-07:00

It's that time of year again, Sunday morning hot cocoa.

The Spanish are known to be crazy for chocolate,

since they “discovered” it in the New World 500 years ago.
As in centuries past, today the Spanish
drink rich hot chocolate for breakfast, so thick that you can stand a churro
in it! If the only hot cocoa you’ve ever had is the kind made with powdered
envelopes of mix and hot water, you won’t recognize this incredibly rich and
flavorful drink. In fact, once you try the Spanish version of hot chocolate,
you might be hooked!

Blanxart Hot Chocolate

In a pot on the stove top melt contents of bag in one liter of milk.
For a lighter hot chocolate, add chocolate slowly until desired thickness is reached.

PAELLA VALENCIANA-SOFRITO AJO KIKI

2010-08-12T14:55:00.000-07:00

First level the paella pan by pouring room temperature olive oil into the pan and adjust the pan until the oil is perfectly centered in the paella pan.

Heat the oil to very hot swirling the oil to all areas of the pan to prevent burning. You can also surround the oil with salt as a way to prevent burning (as seen in the photo).

Once the oil is hot, add the chicken or seafood (adding salt if you haven’t used the trick described above). Cook over a low heat, turning the meat as needed. Generally, larger pieces are left inside the pan, removing the smaller ones to avoid burning.

It is very important to cook the meat slowly by thoroughly, that is part of the secret of a good paella.

Once the meat is cooked through and browned move it to the periphery of the pan. Add the green beans (or other vegetables as desired). Like the meat, the vegetables should be well cooked but not burned, turning them constantly.

Move the vegetable to the periphery and add the Matiz Sofrito by Kiki. Once the sauce is hot, stir all ingredients together. Add pepper, stir.

Add water (twice as much water as rice), which should cover the whole mixture. Add the saffron and swirl around. Taste the broth and add more salt if necessary.

Turn heat on high and let broth boil for about 5 minutes. Then cook for 30-45 minutes on low heat. Add more water to keep the levels consistent.

Turn the heat to high and add the rice (paella experts often do not measure the rice, but calculate the amount by creating a cross-shaped mound as shown in the photo.)

Cook for 5 minutes over high heat, 5 minutes over medium heat, and then another 8-10 minutes over low heat. In total, the rice is cooked between 18 and 20 minutes. Never exceed this time. Use a dry short grain rice.

If the pan is low on broth, lower the heat and cover the pan with foil to retain water. As a general rule, never add water after adding the rice.

In Valencia's it is typical to allow the bottom of the paella to slightly overcook, almost to the point of burnt, creating the 'socarrat'. Often, a burst of high heat or putting the pan directly into the coals just before removing it from the heat will create the best 'socarrat'.

Remove the paells from the heat and let it rest for a few minutes before serving. This allows the rice to absorb all of the liquid. And to be completely loyal to tradition, eat the paella directly from the pan, preferably with a wooden spoon. Enjoy!

Matiz Gallego Sardines are a BIG HIT!

2010-08-02T15:32:00.000-07:00

Nutty Kitchen has dubbed our sardines their favorite and have developed a delightful summertime salad to celebrate. Please visit Nutty Kitchen for the Sardine Pear & Strawberry Salad recipe. Thanks Nutty Kitchen!

Lamb's lettuce and Curly Endive Salad with Duck Ham

2010-04-15T14:46:00.000-07:00

A great Spring time salad with a touch of flare!

Dress the leaves of Lamb's lettuce and curly endive with La Masia sherry vinegar, Neus Extra virgin olive oil and salt. Make a nest and place the duck ham in the middle, sprinkle with Arvum Arrope.

Fruit Brochette with Arrope

2010-04-15T14:28:00.000-07:00

Perfect for a summer evening, this recipe needs to be made in advance to allow time for maceration.

Ingredients

2 peaches
2 oranges
2 kiwis
2 bananas
2 apples

Cut all the fruit into large cubes, place in a bowl and cover 2/3 cup of Arvum Arrope (grape must) and 1/3 cup of La Masia Sherry vinegar. Mix and macerate in the refrigerator for one hour.
Insert fruit cubes on wooden skewers alternating colors.
Lightly bake
Serve with a warm mix of 1/2 cup Aruvum Arrope and mint leaves.

Clams With Arrope Sauce

2010-04-15T10:38:00.000-07:00

Arvum Arrope or Grape must is a reduction of the juice from Palomino and Moscatel grapes into a deep rich syrup. This totally natural product containing no preservatives, alcohol or chemicals is perfect for dressings, sauces, meats and desserts. Its sweet and sour flavor makes it versatile for use in all types of cuisine.

Clams With Arrope Sauce

Ingredients

Oleum Viride Organic Extra Virgin Olive Oil

1 onion

2 tablespoons of paprika (Ecoato Organic Pimenton de Murcia)

1 tablespoon ginger powder

1 generous tablespoon of flour

3 teaspoons Arvum Arrope

3 tablespoons Pedro Ximenez Grand reserve Vinegar

2 tablespoons Alfaraz Wine

1 cup of water

Sea salt to taste

1 dozen clams out of shell

Directions

Lightly fry an onion with virgin olive oil.

Once the onion turns transparent add the spices and flour.

Let it all cook a bit before adding Arrope and vinegar, allow it to cook a bit longer and then add the water and wine.
Add salt to taste
Add clams
Enjoy!

Duck Foie-gras with a Touch of Arrope

2010-02-25T15:09:00.000-08:00

Every Gourmand's kitchen includes a good reduction of wine. Arvum Arrope is the perfect choice. Produced by reducing the juice from palomino and moscatel grapes to a deep rich syrup in an intensive process that has survived from the Romans. A little goes a long way to adding a wonderful flare to a wide range of dishes.

Duck Foie-gras With a Touch of Arrope

Remove the foie- gras block or medallion from its mold and turn over onto a plate.
Spoon a few drops of Arvum Arrope over the medallion.
Serve with toast.

Horchata Memorialized In Song

2010-02-25T14:33:00.000-08:00

The band Vampire Weekend has a new song out titled Horchata that we can't get enough of. The band hailing from the Bronx, has just released their second album, Contra featuring our favorite song, click here for a free download from the band's website.

Its little wonder that horchata has made it into a song, the cold refreshing drink popular in Spain is a hit here in the US as well. Horchata is made from Tiger nuts, also known as earth almonds, which are tubers that come from the distinctive Chufa plant grown throughout Valencia. To purchase our concentrated horchata, visit our website.

Sole with Piquillo Pepper Sauce

2009-10-26T13:20:00.000-07:00

Recipe courtesy of the Admiral Bistro at Metropolitan Markets
Serves 4

Ingredients:

10-12 Matiz Navarro Organic Piquillo Peppers
1 clove garlic
4 tbsp La Masia Sherry Vinegar
1/2 cup (plus 2 tbsp for the skillet) Priorat Natur Neus Extra Virgin Arbequina Olive Oil
Salt and pepper
4 (4 oz) filets of sole
Flour for dusting
Parsley for garnish

In a blender or food processor, puree the peppers and garlic until smooth. gradually add the 1/2 cup olive oil, then vinegar, salt and pepper to taste.
Dust the filets of sole with flour.
Heat the 2 tbsp of olive oil in a large skillet.
Brown filets for 1 minute on each side.
Place the fish on a heated serving platter.
Pour the red pepper sauce around the filets.
Garnish with Parsley.
Serve at once with garlic roasted red potatoes.

Note: Other white fish such as Dover sole, Cod or Halibut can be substituted.
Wine Suggestion: serve with a fruity Rose de provence

Organic Chestnuts--not just for the Holidays

2009-08-27T11:51:00.000-07:00

By Sue Ann Colvin
When one thinks of chestnuts more often than not, images of holidays and roasted chestnuts come to mind as popularized in America by the famous Christmas Song, Merry Christmas to You, penned by Mel Torme and Robert Wells in 1946. It's no wonder it is celebrated in song, this delicious and nutritious nut has survived blights, deforestation, and forest fires. It a food that you can survive on.

  Chestnuts have a low calorie content which likens them to a grain. They contain more starch than the potato with a healthy dose of vitamin C and trace minerals. To get the most nutrition out of a chestnut it must be grown in a nutrient rich soil.   Matiz Gallego Organic Chestnuts are rich in nutrients from the soil of the beautiful Galicia region of Northwestern Spain where the mountains meet the sea and the ancient castaño or Chestnut trees survive and thrive.

Chestnuts were introduced from Asia by the Romans in 450 BC, chestnuts remain a core part of the Galician cuisine.   Most farmers in the region grow a variety of fruits and vegetables and depend on cooperative warehouses to sell their small but hearty chestnut crops. Planting chestnut trees is an act of faith in the future. It takes fifteen years for a tree to begin producing.

Matiz Gallego Organic Chestnuts are purchased from a small company that meets the criteria of A Rooted Foods product, to learn more about Rooted Foods visit rootedfoods.org. The Ecologic Agricultural Commission of Galicia is the local institution with audits the farmers to ensure that they are following all of the organic certification guidelines.

Chestnut Recipes:

Chestnut Butter

2 cups Matiz Gallego Chestnuts 
1 cup honey
1 tsp. vanilla extract

Chestnut butter has a mild and sweet taste, use as a dip for apple or pear slices or spread on bread with your favorite jam. Makes a perfect filling for sugar cookies.

Candied Chestnuts

1 cup Matiz Gallego Chestnuts
1/2 cup maple syrup
1/2 tsp. vanilla extract
1/8 tsp. cinnamon

Whisk together maple syrup, vanilla and cinnamon.
Drizzle over chestnuts and mix until coated. Place on sheet pan and bake at 350 degrees for 10-15 min.

Candied chestnuts are great on their own or add these as a topping for coffee cake or ice cream.  

Sweetened Chestnuts
Add these sweetened chestnuts to a salad, rice or squash.

1 cup Matiz Gallego Chestnuts
1/2 cup agave
1/4 tsp. salt.
Mix all ingredients in a bowl, place on sheet pan and bake at 350 for 10-15. 

Recipes developed by Heather Curtis, our in-house baker extraordinaire

A Pepper Paradise

2009-08-26T15:17:00.000-07:00

by Sue Ann Colvin

Navarra shares the La Ribera del Ebro (The Ubro River) with its neighbor, Basque Country. Peppers abound in this region. The fertile lands in the river valley are home to the renowned Pimientos del piquillo de Lodosa (Piquillo Peppers).

Photo by Natmurua

Piquillo or Pico means "little beak" and this pepper is named for its distinctive pointed shape. Piquillos are mildly spicy and not at all hot. For generations these delicious peppers have been picked and produced almost entirely by hand, using no chemicals in the washing, roasting and peeling process. Matiz piquillo peppers are roasted in wood-burning ovens, the aroma lingers as you open the jar. The thin skin is hand- peeled before being packed into jars. The rich smoky flavor of the piquillo adds an elegance to a salad or sandwich. (I love them on grilled cheese with a slice of avocado)

Piquillo peppers imported to the U.S. carry an exclusive seal of authenticity, granted only to those pepper that are hand-picked in this region.

Tuna salad with Greens and Piquillo Peppers
Recipe adapted from The Cuisines of Spain Exploring Regional Home Cooking by Teresa Barrenechea

Serves 4

Please note: her recipe calls for fresh tuna, I have adapted using canned, hand caught Bonito from Spain.

1 tin of Bonito tuna
1 tsp. Sea salt (plus some for sprinkling)
3 tablespoons of Spanish Olive oil
1 tablespoon freshly squeezed lemon juice
2 cups of Boston, romaine or other leafy lettuce
1/2 cup Sherry Vinaigrette (see below for recipe)
1-2 jars of Matiz piquillo peppers
2 scallions, including the tender green tops, cut on he diagonal into 1/2
inch pieces.

In a bowl, combine the olive oil, lemon juice and the 1 tsp. of salt with the tuna (don't break it apart yet) Sear the coated tuna in a frying pan, reserving the oil mixture. turn over and sear more adding some of the oil mixture. Let cool.

Tear the lettuce into bit-sized pieces and place in a bowl. Drizzle with 1/4 cup of Sherry Vinaigrette and toss. Divide the greens among 4 plates.

Halve the piquillo peppers lengthwise and unfold each half to yield 2 triangles. Place 4 of the pepper triangles on the center of each bed of greens, with their peaks pointing to the plate rim in a star pattern.

When the tuna has cooled, use your fingers to break into flakes. Place the tuna in the center of each plate without covering the peppers completely. Sprinkle with scallions, drizzle the remaining vinaigrette over the salad and serve.

Sherry Vinaigrette

1/4 cup of Sherry vinegar
3/4 cup extra virgin olive oil
1 1/2 teas. sea salt
pinch of sugar

Pour vinegar into a small bowl. Slowly add oil, whisking constantly until emulsified. Add salt and sugar and whisk. This mixture will keep up to a week in the fridge. (Mix well before using)

New Items from Spain

2009-06-26T13:41:00.000-07:00

Matiz Gallego Lemon Sardines – Galicia, Spain
The hugely popular Matiz sardines are now available packed in lemon. These sardines are harvested off the coast of Galicia, known for its exceptional seafood using traditional methods that respect the biological cycles of the species and avoid harm to other sea creatures.

Once harvested, the sardines are prepared by hand using old master cannery know-how and then packed with natural lemon and sunflower oil to produce a sardine that is moist, tender, and uncommonly flavorful.
Size: 4.2 oz tins

Peregrino Jamon Serrano with NO added nitrates – Rioja, Spain

This signature ham of Spain uses a unique curing process that produces a ham with significantly less fat and salt, a fuller flavor, and a firmer texture than prosciutto. Traditionally, fresh Serrano hams are cured in the mountain air for 12 -18 months.

The Peregrino hams have no added nitrates, using only sea salt and time to achieve their traditional naturally cured flavor.
Size: 4 oz re-sealable pouches with hang tags

Matiz Marcona Almonds in Retail Tubs – Murcia, Spain

These marcona almonds are unbeatable!

Marcona almonds are known as the chef's choice in almonds.
Their higher fat content gives them an unsurpassed taste and texture. Our olive oil fried and salted almonds are now available in 4 oz retail packs in both varieties: with or without skins. Great for cooking, baking, or just noshing on.

Size: 4 oz plastic tubs

Corazon del Sol Organic Quince Paste – Andalucia, Spain The extremely popular Corazon del Sol quince paste is now available in organic.

This all-natural extra-extraordinary quince paste from the south of Spain has a deep color and rich flavor. Try it on toast or crackers, or do as the Spaniard do and spread some on Spanish Manchego cheese and watch your guests fight for the last bite!

Size: 240 gram plastic tub

A Chocolate Lover's Dream

2008-11-06T13:32:00.000-08:00

We have long known that Spain's premier chocolatier, Blanxart stands in a class of its own and staff writer, Robby at Candy Addict agrees. Read Robby's review of Blanxart's latest creation, Sobores.

Remarkable Palate Interview

2008-10-29T15:29:00.000-07:00

Learn more about Culinary Collective's products and our new Rooted Foods initiative by listening to Chef Mark Tafoya's interview with our own Betsy Power. Mark took time out to speak with Betsy about our exciting line up of products from Spain and Latin America

Visit Mark's blog, Remarkable Palate or Follow this link to hear the interview.

Pass the Salts and Peppers, Please.

2008-06-25T16:00:00.000-07:00

by Sue Ann Colvin

Salt and pepper, the staples on every restaurant table in America leave a lot to be desired once your pallet becomes familiar with the variety of sea salts and array of peppers available today. Marinating meats in smoked sea salt and coating vegetables with powdered peppers has replaced the standard fare of "salt and pepper". The choices in peppers are plentiful from just a bit of warmth to a burning heat; peppers add zing to any dish.

Photo, Salt & Pepper Love, courtesy of Elston

The first stop on the pepper map is the Pays Basque!

The Basque region is in the northernmost region of Spain bordering France, in the foothills of the western Pyrenees mountain range, spreading westward along the Bay of Biscay.

Photo courtesy of Bernard

The Basque Country stretches beyond the official borders between France and Spain. The Basques, call their nation Euskal Herria, or Land of the Basque language. The Basque language has been spoken for over 5000 years and continues to be spoken in cities and throughout the countryside. (Map of Basque Country)

Today three million Basques maintain their traditions and happily for the rest of us, their cuisine. Teresa Barrenechea, prize winning author of The Basque Table and The Cuisines of Spain writes in the latter: "We Basques live for cooking and eating." When asked to describe Basque cuisine Barrenechea states: ..."my standard is that it is deeply felt, honors tradition, and respects the natural flavors of the ingredients."

The Espelette pepper has been grown for generations in only 10 villages along the Spanish-French border. It is not a hot pepper but the flavor is warm with touch of heat.

Our Piment d'Espelette is brought to you from a small producer in the town of Espelette, one of 10 towns where denomination of origin Piment d'Espelette is grown.

Paired with chocolate in the 1700’s this pepper is used for coating hams in the Basque region. I was intrigued by the idea of pairing chocolate with pepper and found a great recipe that does just that.

Chocolate Chili Bites
Recipe from Chocolate and Zucchini.com

200g (2 sticks) butter
200g or one package Blanxart Taza powder
250g (1 1/4 C) sugar
5 eggs
1 rounded Tbsp all-purpose flour
1-1/2 tsp ground Piment d'Espelette -- (adjust to your taste)

Pre-heat your oven to 200°C (400°F).
Melt the butter with the chocolate in a small saucepan or in a bowl in the microwave. If melting in the microwave, be sure to do it slowly, blending with a spoon between each pass.

Transfer into a mixing bowl, add in the sugar, mix with a wooden spoon and let cool a little. Add the eggs one by one, mixing well with the spoon after each addition. Add a rounded tablespoon of flour and the chili powder and mix well.

Pour the dough in the petit four molds, and put into the oven to bake for ten to twelve minutes. The top should look set, but the inside should still be on the soft side. (be sure to use a cooking spray if you're using tin petit four molds, as I did. It can be a bit tricky to get them out without falling apart)

Photo courtesy of Lisa Norwood

(I topped these with a sweet pepper, not a cherry. I used some of the pepper to decorate the plate)

Allow the mini bites to cool down enough to unmold them, then turn them out on a rack to cool completely while you cook the other batches. Store in a plastic container, refrigerate, and take out about an hour prior to serving the next day.

These are delicious treats, you don't taste the pepper until after you swallow. Not hot, the pepper adds a zest to this chocolate goodness.

(Yields 72 mini bites.)

More Precious than Gold

2008-05-12T14:13:00.000-07:00

By Sue Ann Colvin

Throughout history, spice has been considered more valuable than gold. Without the lure of fortunes to be made from the spice trade, the Americas may have been left “undiscovered” by the European world.

Recently, I watched the story of Portuguese explorer, Ferdinand Magellan on Oregon Public Broadcasting. Magellan sailed in search of spices attempting to find a westward route to the Spice Islands of Indonesia.
Photo courtesy of Mark Parker

Magellan's voyage was horrific, terrible storms and a mutiny which he put to rest by a few decapitations. Understanding the great lengths that he and others went through to obtain these precious commodities has prompted me to write a series of blog entries about spices.

I grew up on a a steady diet of meat and potatoes. Vegetables came out of a can. Sugar, cinnamon, imitation vanilla and salt were the only flavorings available to me. Food was something I endured, not enjoyed. But all of that changed for me at seventeen when I met my life-long friend, Stephano. Raised in Italy by missionary parents, Stephano grew up preparing meals for thirty and taught me the joy of eating. He cooked with spices and fresh herbs that he grew in his kitchen window. Until then, I had never known that food could awaken every sense in my body. Spices create the difference between sustenance and gourmet.

Photo courtesy of Giulio Bernardi

Saffron has always been the most valued of all spices and it remains so today. The price of true Saffron reflects the low yield, labor intensive, cultivation and harvest. Each flower releases only three stigmas, which must be meticulously hand-picked and dried within 15 days of flowering. One ounce of Saffron contains 14,000 stigmas. If you calculate the price of pure Saffron per stigma, it's a bargain in the spice world.

Photo courtesy of Francesco Marmo hfmarmo (flickr)

In 1730, Saffron was cultivated by the Pennsylvania Dutch in the US and saffron's list price on the Philadelphia commodities exchange was set equal to that of gold.

My first experience with saffron was in Paella in the Eighties. My love for saffron was born the moment I experienced its intoxicating scent. Over the years, I've had trouble locating the thin red filaments of my desire. Countless imitations of saffron exist and it's a buyer beware environment for the novice seeking the real experience.

Steer clear of powdered saffron, even if you pay enough for it to believe that it is pure Saffron, the flavor fades quickly in powdered form. More often than not, the powered form contains an assortment of dried wildflowers. Turmeric is added to give food the yellow tint that real saffron would impart. An inexpensive imitation of saffron is sometimes called, Zaffron, which utilizes the safflower and is flavorless. Sometimes these products are marketed as blends of Spanish spices.

Imitations of saffron are nothing new as documented from the Middle Ages [...those found selling adulterated saffron were executed under the Safranschou code.[64] Typical methods include mixing in extraneous substances like beet, pomegranate fibers, red-dyed silk fibers, or the saffron crocus's tasteless and odorless yellow stamens. Other methods included dousing saffron fibers with viscid substances like honey or vegetable oil.

(http://www.answers.com/topic/saffron) Photo courtesy of Jackie Belmore

Saffron is red, but a small percentage of white, yellow, or orange styles will also be present. They are not waste or padding material, but contribute by extending the flavor and aroma range of saffron. While the price of pure saffron is high, a little goes a long way and it will last up to 10 years if properly stored. Although I've never been able to leave saffron idle in the cabinet if I have it available. Never store dry saffron in the refrigerator or freezer.

A Variety of uses for Saffron

Saffron was used in Persia as a dye. The strong aroma filling the air from heating the Stigmas is thought to have led to its use in Persian cooking. In Medieval times, the ground stigmas of the crocus flower were mixed with egg white and Mercury to imitate gold ink for lettering. Saffron is an anti-oxidant and studies from Japan seem to indicate that Saffron may be useful against memory loss.

Saffron was first brought to Spain in the 8th century by the Arabs who discovered that the lands of La Mancha, in the Southeast of Spain, were ideal for its cultivation. Spain is the leading producer and exporter of saffron and accounts for approximately 70% of the world’s market. Up to 40 metric tons are produced annually in Spain. Over 90% of this staggering crop of 6,400,000,000 crocus flowers is of La Mancha origin. Not only is Spain the world’s leading producer, but its La "Mancha" saffron is internationally considered to be the best due to its intense aroma and its coloring strength.

To learn more about Saffron, take the Culinary Tour.

Culinary Collective is proud to import Azafrán Oro Saffron.

R.A. Gourmet, producers of Azafrán Oro saffron, is a small 100% family owned and managed company. The family has been in the business of cultivating the highest quality of saffron for over 325 years. At present the company consists of nine members from three generations working to market saffron, and other assorted gourmet items, to 22 countries.R.A. Gourmet donates 10% of their net profits to Intermon, a catholic NGO which manages community and environmental projects in developing countries, including South and Central America, and Africa.

Azafrán Orosaffron is packaged in beautiful recycled glass jars and hand-sealed with wax.

Although saffron cultivation does not use pesticides or chemical fertilizers, this product is very difficult to certify organic due to the cost to the small farmers who grow it.

Infuse saffron filaments in hot water for at least 30 minutes before adding to a recipe. Placed in hot water, filaments will release color and aroma. The flavor develops more slowly. Coloring power will intensify with time, and eventually the filaments will appear to be exhausted (around 12 hours), ghostlike and pale, having been bled of all their goodness and color by the liquid.

The golden rule of using saffron infusions is: (1) for maximum color, add it at the beginning of the cooking process with high heat and (2) for maximum flavor and aroma, add the infusion near the end of the cooking process and with a lower heat. Or do half and half for a nice balance.

Sources:

Reference: The Essential Saffron Companion – John Humphries
Classic Turkish Cookery - Ghillie Basan, Josceline Dimbleby, Jonathan Basan
Oregon Public Broadcasting, Voyages of Discovery Ferdinand Magellan:Circumnavigations.
Wikipedia http://en.wikipedia.org/wiki/Saffron

Recipes:

Beginner's Baked Paella
Before beginning work on this blog entry, I thought I knew how to make Paella, I've made of version of it for the last twenty years and it always tastes great. Recipes abound for Paella. Visit our recipes section on this blog for an authentic paella recipe. This easy recipe uses a roasting pan with a lid - I use my turkey roasting pan.

Ingredients

2 cups Paella rice
4 cups of water
6 chicken thighs
Andouille sausage
2 large onions chopped
2 cloves garlic
1 jar Piquillo peppers
Sea salt (to taste)
1/2 cup or so Spanish Extra Virgin Olive Oil
6 threads of saffron
Fresh Shrimp, clams, mussels (optional)

Preparation

Preheat oven to 425.
Dissolve saffron in a small amount of water and set aside.
Saute onion and garlic in olive oil in roasting pan on the stove top. Brown sausage (saves washing pans). Remove skin from chicken and brown chicken with the onions and browned sausage, add more oil as needed. Remove chicken and set aside. Pour in water, cover and bring to a boil.

Add remaining oil and rice. Turn off heat. Return chicken to the pan add peppers and all but a small amount of dissolved saffron. Turn oven down to 350. Cover and place in hot oven for 40 -50 minutes. Add seafood and remaining saffron liquid and threads for the last 7-10 minutes.

This never fails to please.
Serves 4-6

Golden Saffron Cake
By Peggy Trowbridge Filippone (About.com)

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients:

1 Tablespoon butter, softened
2/3 cup milk, divided use
1 teaspoon saffron threads
1-1/3 cups cake flour
1-3/4 cups sugar, divided use
1 teaspoon baking powder
1/2 teaspoon baking soda
1 large whole egg
2 Tablespoons rose water
1-1/2 teaspoons vanilla, divided use
3/4 cup water
1 Tablespoon chopped pistachio nuts

Preparation:

Preheat oven to 375 F. Brush a 9-inch cake pan with the softened butter.

Place saffron threads and 2 tablespoons of the milk in a small saucepan. Bring to a simmer while stirring, then remove from heat and let cool.>

In a large bowl, whisk together cake flour, 1 cup of the sugar, baking powder and baking soda. Set aside.

In a smaller bowl, combine saffron/milk mixture, remaining milk, egg, rose water, and 1 teaspoon of the vanilla. Pour this wet mixture into the flour mixture and stir with a fork, mixing only until combined.

Immediately pour into prepared cake pan and bake about 15 minutes or until a wooden pick inserted in the center comes out clean. Let cool for 5 minutes.

Meanwhile, stir water and remaining 3/4 cup sugar in a small saucepan and bring to a simmer. Let simmer for 5 minutes, then stir in remaining 1/2 teaspoon vanilla.

Poke holes evenly in the cake with a wooden skewer. Spoon the vanilla syrup over the top of the cake and sprinkle with chopped pistachios. Let cool to room temperature.

To serve, cut the Golden Saffron Cake into diamond shapes, as you would for baklava.

Yield: 10 servings

Visit our sister blog, Zocalogourmet for more of the spice series.

Tapas Weekend at New Seasons Markets

2008-05-01T16:37:00.000-07:00

This past weekend New Seasons Markets celebrated the Spanish tradition of Tapas. Their skilled customer solutions staff prepared a bevy of delectable dishes for customers to sample.

Tapas are served in neighborhood bars across Spain after work. Given the late Spanish dinner hour, Tapas are a mainstay throughout the country.

New Seasons' customers were tempted with an assortment of Spanish staples, such as Marcona almonds, anchovy stuffed olives, Spanish cheeses, peppers, sardines, sautéed mushrooms and the crowd pleaser, fried pulpo (octopus).

Recipes from this weekend:

Fried Pulpo

This one's easy and can be whipped up for unexpected guests. Match it with a rich Spanish wine or a summer Sangria.

1-2 packages of Matiz Pulpo

(Matiz Gallego octopus is harvested with nets off the coast of Galicia and packed in extra virgin olive oil and sea salt so there's no need to add oil.)

Pour contents into a frying pan, sprinkle liberally with Rey de la Vera Pimenton.

(Rey de la Vera's unique drying process over an oak wood burning stove gives the paprika the aroma, flavor and distinctive color the La Vera Pimenton is known for.)

Squeeze on fresh lemon before serving.

Manchego cheese with Quince

Cut Manchego cheese into small squares or slice into triangles.
Cut Membrillo (Matiz Catalan quince paste) into squares and pair with the cheese.

Manchego curado cheese is the most well known of Spain's cheeses. Made exclusively with Manchego sheep's milk and flavored with herbs produced in the La Mancha region of Spain. The ewes roam freely in the grasslands and eat herbs and remaining grain from harvests.

Membrillo is made from the fruit of the quince tree which grows in many parts of Spain. Matiz Catlan quince paste is produced by hand by a small company in the heart of Catalunya, the northwest region of Spain.

Sardines a la John

Simple to prepare. An Elegant Tapas spread.

2 packages Matiz Gallego Sardines
(produced by hand using traditional methods)
One bell pepper-sliced round (for bowl)
Capers
Rey de la Vera Pimenton

Chop the sardines and mix with capers in a medium sized bowl, line the bowl with the sliced pepper. Sprinkle with Pimenton. Serve with Tortas de Aceite, a traditional Spanish crisp bread made with 24% Spanish olive oil.

Piparra peppers

Peppers that look like a string bean, tartly sweet. Grown in the Basque Country of Spain.

The seeds inside are to be consumed with the pepper, ideal to include on a platter with Spanish olives and Bonito tuna or on their own drizzled with olive oil and a bit of sea salt. The thin green peppers add a bit of flare to the plate. Matiz Vasco Piparras contain no preservatives or additives.

A perfect ending to the Tapas tasting awaited around the corner at the Specialty Cheese counter.

Matiz Extremeño Fruit Breads, made with 100% natural fruit, are grown in the hilly terrain of La Vera in the Spanish region of Extremadura. Matiz Fig Bread is not actually a bread, but combines only the finest plump figs with walnuts, honey and natural spices.

In a recent post to A Bon Vivant's Chow Chronicles our fig bread is described aptly: "I’m not quite sure why its termed as a “bread”; its more of a chunky fig fudge than a bread."

If you missed this years Tapas celebration at New Seasons, you'll have another chance, next April.

Many thanks to New Seasons Market and Demo Manager, John and his wonderful staff at Seven Corners in Portland, Oregon.

Coming soon. Culinary Collective's Demo Calendar - a nationwide listing of tastings and samplings - giving you an opportunity to try all those foods you've been wondering about!

Spanish White Bean & Tuna Salad

2007-09-18T22:06:00.000-07:00

from the Culinary Resource Center at Shoreline Central Market

Ingredients

two 15 oz jars of small white beans, drained and rinsed
9 oz Arroyabe Bonito tuna in olive oil
1 jar Matiz Navarro artichokes, quartered
1 cup chopped sweet bell pepper
1/2 cup chopped roasted tomatoes
1/2 cup chopped fresh parsley

Dressing

3 tablespoons La Masia sherry vinegar
3 tablespoons extra virgin olive oil
1 clove garlic, pressed
salt and pepper to taste

Preparation Instructions
In a large bowl, combine all salad ingredients and fold gently. Combine dressing ingredients and whisk thoroughly. Pour over salad and serve at room temperature.

Shoreline Central Markets Fall 2007 Spanish Promo

2007-09-18T21:54:00.000-07:00

Once again, the Shoreline Central Market, north of Seattle, comes through with a spectacular Spanish promotion from September 15-16. They're chefs were out in full form serving up cheese and quince, tomatoes with sherry vinegar and herb sea salt, and an amazing White Bean and Tuna Salad, among other treats.

A Whirlwind Tour - France & Spain II

2007-09-03T11:46:00.002-07:00

Brenda's Journal - August 24

We're in San Sebastian now. The last few days have been raining....HARD. I'm sure you've all been following the news. Certainly there are parts of the world much worse off. But in our little world, it's raining really hard. After the weekend at the bull fight, we returned back to Meritein to spend another few days. One of those days we traveled south to the Pyrenees for an overnight and a hike. We originally had planned a camping trip, but like I said....it's been raining hard. Instead, we spent the night in a tiny little village in an old restored castle and awaited the morning to get up and hike. Upon waking, we looked out the window into a deep sea of fog. Deep, thick fog and light, then hard rain. We delayed a little, watched some French cartoons, then decided to just drive to the trailhead and see if the rain stopped. Let me also say that shorts were out, so I put on some jeans (yes, jeans) and tennis shoes to go on this hike. Not the best prepared hiker on the trail (ok, the others were in long socks, hiking boots, serious rain jackets and walking sticks). But we took off anyway and were glad we just took the plunge, unprepared and all. The hike took about 3 hours and had some beautiful views. The fog did eventually surround us and bring with it the rain. We got soaked, completely head to toe soaked. It turned into one of those "raindrops are falling on my head", jumping in puddles, singing and laughing as we walked. I've got some great photos of fog.

This last day and a half in San Sebastian has been dedicated to eating good food. Wait, that's what we've been doing for the last 3 weeks! Ok, but Spanish food this time, different lunch schedules, different ways of eating. Here it's pintxos, or tapas. Some of the best food in the world is in this city and some of the best food in the city is in our bellies. Yep, right now, as I write. Tonight we stopped into three different pintxos bars for dinner, all at the top of the food chain here. We had crispy fried pork ear, croquette filled with a typical Spanish stew, cannelloni filled with blood sausage, roasted pork ribs with a garbanzo puree, Jamon Serrano (de bellota), pimientos de padron, Gavilla (a fried conjunction of roast pork, ham, swiss cheese & bechamel sauce)... And these were some of the more simple bites we've tried. For lunch, we went to a much loved spot called Alonio Berri that was spectacular. We tried the Menu de Degustacion with 11 different pintxos. They went from surprising to spectacular to ingenious. The creativity in the kitchen here is never-ending. Finally it stopped raining. I'm thankful for that. I'm also thankful that tomorrow I have a thermal bath, mud wrap and aromatherapy massage scheduled. Queen Isabella used to come to San Sebastian to be bathed in her curative waters and spas have been set up to continue this tradition. Treated like a queen, indeed!

I hope to keep you posted more often than I have the last few weeks. Wireless technology in Spain isn't everything that I'd hoped. But then again, they have their other strong points....eating, strolling, laughing, shopping, smoking and then again. Who needs computers when you've got that!

A Whirlwind Tour - France & Spain

2007-09-03T11:46:00.001-07:00

Brenda's Journal - August 18

I'm sitting on the stone patio of a friend's chateau in Basque country, France soaking up the last of the sun, after a really relaxing day spent at the river with friends. Leif & I started this trip a couple of weeks ago and are in the middle of a long loop around N. Spain and S. France. After the initial shock of getting in the car and driving (a well practiced anxiety and a vivid imagination can lead you to the silliest notions...will we go careening off the sheer cliff into the Mediterranean or just side swipe an impatient European driver because we are simply confused by a mere street sign...maybe get hauled off for a misstep in parking??! ), things have been going well..well, amazing you could say. Now that we've been driving around for a couple of weeks, the training wheels are off and I'm speeding along a 2-lane highway going 85...in a Smart for 2. I forgot how much I loved driving in Europe!! Makes you want to have a sports-car, preferably with a sun roof.

So back to the chateau in Meritein, the teeny tiny village in the Aquitaine. Joseba Jimenez de Jimenez, a lovable, jovial and dear friend who owns the Harvest Vine restaurant up in Seattle with his wife Caroline recently bought a broken down palace with the dreams of renovating and creating another loving place from which to cook, host and teach. I can't tell you exactly how many rooms this chateau has, but I can tell you this....it's big, has a big key, big doors and big fireplaces in just about every room. And it's rustic, although I'm sure all that will change when their ambitious plans come to fruition. It is already lovely so I look forward to the next visit when they've truly made it theirs. Hopefully it won't take me 9 years to make it back this time!

Their neighbor, a sheep herder, passes through the large property each evening with his flock and astute pair of hard-working dogs. The Pyrenees linger in the background. I keep staring trying to keep it all in my mind and heart so later, in the future I can close my eyes and be back here, exactly here, whenever I want.

The local charcutier is known for his Andouille (the real deal with offal, of course) amongst other conserves and butchery in general. His place is an absolute splendor of carnivorous bliss. In the tiny town of Navarenx, there are exactly three butchers/charcuteries. I only spotted 1 hotel and a handful of cafe/bars. Obviously, they like their meat.

Piment d'Espelette, a mildly spicy dried red pepper brought back from the New World, is abound..in ground form, sauce, jelly, bread, chocolate, whatever you can think of. We went to Pau yesterday and had a real heyday at the fromagerie, asking for guidance on selection and leaving with the whole farm. He was an excellent guidance counselor. After we'd made our pick, I requested a wheel of Laughing Cow. We got a kick out of that. I've been eating cheese after meals nearly every day. Washing it down with whatever local digestif. We sampled the most delicious walnut liquor, as well as various other fortified local wine digestifs.

We've been sharing the huge chateau with another couple and their baby from Paris. They are also friends of Joseba's. Not surprisingly, he keeps good company. Both Dominic and Hinde are documentary producers who share an affinity for damn good food and a good time. It's been wonderful spending time with them.

Tomorrow we have a day trip planned to San Sebastian to go see a bull fight. Hinde and Dominic share a common passion for bull fighting. I've been to a few in Sevilla and they were unforgettable. Bull fighting can be a beautifully intense event, it all depends on the torrero himself and the bull, of course, But just as interesting to me is the crowd itself, how they react and get involved. The pageantry is spectacular. We plan on stopping off at a well loved restaurant in St. Jean de Luz on the way, then heading to La Concha, San Sebastian's beach, before the bull fight. It should be another incredible day.

Right before this portion of the trip, we spent four days in the Perigord region of France surrounding the Lot river. After a terrifying run-in with a local freak at the Truffiere campsite we'd set-up shop at (too long of a story for this email!), we quickly fled to the town of Cahors where we immediately sought refuge at the tourist office to find a place to lay our heads. We explained that, before we left for our trip, we'd contacted nearly 15 b&b at which to stay with no luck. She quickly said that she may have a solution and called up a woman she seemed to know well. She hung up, nodded her approval, and sent us on our way to find the b&b. When we got there, I was floored. This place was absolutely breathtaking....an old stone house, covered in various types of ivy and flowers, a patio eating area covered by the most beautiful small maple tree, a large swimming pool and garden and one of the sweetest women we've met on this trip, Nadine. Herself and her husband, Bernard were so hospitable it was hard to leave. We spent an evening together at dinner along with another couple and their 2 kids and had a great time. None of us actually spoke a common language fluently, but somehow it all worked. It always does. By the time we left their maison, Nadine was wiping a tear from her eye and I was contemplating lugging our stuff back from the already packed car and staying another week, or two....or three.

The Oh! in Olivada

2007-08-19T08:48:00.000-07:00

by betsy

Since the first shipment of Olivada several years ago, this product has been by and far my favorite snack food. Donna has to guard the pallet in the warehouse whenever I walk by. I have even hooked friends and family - a jar or two is now required payment when visiting the parents or siblings!

With the addition of two new flavor - Hot and Sweet - my addiction has gone a bit overboard. I literally eat olivada for breakfast, lunch, snacks, and dinner! Being a gluten-free eater (can you imagine a food importer being allergic to bread? I tell you, it's heartbreaking!), this tasty spread is a life-saver.

Here are a few of my favorite concoctions:

My absolute favorite pairing is sweet olivada with almond butter (its also heavenly with cashew butter or any other nut butters). Lather it all over toast (toasted millet bread for you gluten-free folks). Half the time I just spoon the two together right from the jars. It's the new peanut butter and jelly!
Sweet Olivada is also scrumptious mixed into yoghurt, on crepes, over pancakes, on vanilla ice-cream, or even as a dip for fresh local strawberries.
The traditional and hot olivadas are interchangeable - the hot just adds a little kick. Two of my favorite savory combos are olivada with goat cheese, and olivada with avocado. These combos are great on crackers, toast and sandwiches, (rice cakes for GF), and in salad.
The savory olivadas also make a great crust on fish, especially halibut.

I encourage you to experiment with our olivadas and send me your recipes. I think you will will agree that this spread is essential to happy taste buds.

Cantabrian Sardines

2007-08-14T06:35:00.000-07:00

makes 4 servings

Ingredients

1 can Spanish sardines in olive oil
3 slices of bread
2 hard boiled eggs
4 piquillo peppers
1 Tbsp. capers
1 Tbsp. parsley
1 Tbsp. butter
1 Tbsp. mustard
Spanish olive oil
Seasalt

Preparation Instructions

Finely chop the egg, the red pepper the capers and the parsley. Beat the mustard into the butter until smooth. Remove crusts from bread, spread with butter mixture, and cut each slice of bread in half diagonally. Split the sardines lengthwise and place on bread halves, cover with chopped ingredients and season with oil and salt.

Boquerones Wrapped Olives

2007-08-14T06:33:00.001-07:00

White Anchovy wrapped Olives

Ingredients

White Anchovies in vinegar, drained
Manzanilla pitted olives
Extra Virgin olive oil

Preparation Instructions

Easy and delicious! Wrap each anchovy around an olive and spear with a toothpick. Drizzle with olive oil.

Bonito con Tostada de Pimiento

2007-08-14T06:30:00.000-07:00

Bonito Tuna and Red Pepper Toast
makes 12 toasts

Ingredients

1.5 oz can of Bonito del Norte tuna
3 toasted slices of bread
1-2 peeled and halved garlic cloves
12 strips roasted red pepper
1 Tbsp. finely chopped onion
Spanish Olive Oil
Chopped parsley

Preparation Instructions

Cut the crusts off the toast, rub with garlic and cut each slice into 4 fingers. Drain the tuna and divide it along the grain into fillets or chunks to fit the toast and lay on top of each piece of toast. On top of the tuna lay the pepper strips, onion, dribble of olive oil and a pinch of parsley.

Fideuá

2007-08-14T06:23:00.000-07:00

makes 4 servings

Ingredients

8.8 box of fideo noodles
27 fluid oz.of fish stock
5 shrimp, unpeeled
3 cloves garlic, peeled and chopped
olive oil
salt to taste
1 Matiz Piparras
Ali Oli garlic sauce (optional)

*Alternative Squid Ink recipe follows below

Preparation Instructions

Heat the oil in a traditional paella pan and lightly fry the garlic until golden. Separate the head from the shrimp and fry both parts and the piparra in the oil. Remove and peel the shrimp. Fry the uncooked fideo noodles in the oil on low heat until they are well toasted. Add the pre-heated fish stock and salt to taste. Simmer on low heat until the noodles have absorbed all the stock.

To finish, distribute the peeled shrimp in the fideos and place the pan in a pre-heated oven for 3 minutes to crisp the top. Serve with Ali Oli.

Squid Ink Fideuá
Use Squid Ink Fideo and replace the shrimp with 1 large squid (sliced), and add 1 jar of Matiz artichoke hearts. To prepare, heat the oil in a paella pan and lightly fry the garlic until golden. Remove the garlic and lightly fry the artichokes, the squid and the piparra. Add the uncooked fideo noodles and continue to cook as instructed above in the traditional recipe.

Patatas Riojana

2007-08-14T06:20:00.000-07:00

Potato and Chorizo Rioja Style
makes 24 8oz servings

Ingredients

1 1/4 cups Spanish olive oil
1 1/2 cups onion, chopped
3/4 pounds chorizo, casing removed and diced
5 pounds baking potatoes, peeled and cut into 1 inch cubes
1/8 cup hot Rey de la Vera pimenton (paprika)
1 tablespoons salt
3 quarts water

Preparation Instructions

Heat oil in a large stockpot over medium heat. Stir in onion and saute until just softened, about 5 minutes. Add sausage and cook until meat begins to brown, about 2 minutes, stirring often.

Add potatoes, pimenton and salt, and stir well. Pour in water, raise heat to high, and bring to a boil. Potatoes should be covered by at least 1 inch of water. Reduce heat to medium-low, cover the pot, and simmer gently until potatoes are tender, about 30 minutes. Ladle in shallow bowls and serve.

Recipe from Specialty Food Magazine.

Chickpeas with Saffron & Spinach

2007-08-14T06:17:00.000-07:00

makes 4-6 servings

Ingredients

1 pound dried chickpeas, soaked overnight
1 pound potatoes, peeled and cut into chunks
2 hard boiled eggs
3/4 cup extra virgin olive oil
1 thick slice of French bread
1 clove of garlic, peeled and halved
1 onion, finely chopped
1 teaspoon La Vera pimenton (paprika)
30 saffron filaments, infused with 1 tablespoon hot water
Seasalt
2 pounds fresh spinach, washed and chopped

Preparation Instructions

Heat plenty of water in a large pot. When boiling, add the chickpeas, cover and simmer. Add the potatoes and a little salt and cook for 30 minutes. Chop the whites of the hard-boiled eggs. Reserve the yolks. Heat some oil in a frying pan and fry the slice of bread. Remove then fry the garlic and remove. Slowly sauté the onion in the same pan, add the paprika and saffron infusion. Stir the contents of the pan in with the chickpeas. Crush the garlic, bread, and egg yolk in a mortar and add to the chickpeas along with the chopped egg white. Season with salt. Cook on a low heat for 15 minutes. Add the spinach. Finally, test the chickpeas to be sure they are cooked, then serve in soup bowls.

From "The Essential Saffron Companion", by John Humphries

Saffron Mayonnaise

2007-08-14T06:16:00.000-07:00

Ingredients

30 saffron filaments, powdered
10 saffron filaments for garnish
Dash of lemon juice or white wine vinegar
6 tablespoons mayonnaise

Preparation Instructions

Steep the saffron in a few drops of lemon juice or white wine vinegar for 30 minutes, then mix together with the back of a teaspoon, and combine into the sauce. Taste for seasoning. More oil can be incorporated if required. Sprinkle the 10 whole filaments over the mayonnaise.

From "The Essential Saffron Companion", by John Humphries

Saffron Vinagrette

2007-08-14T06:14:00.000-07:00

Ingredients

80 to 100 saffron filaments, powdered
15 to 20 saffron filaments
1 bottle white wine vinegar
Extra Virgin Spanish olive oil
Salt and pepper

Preparation Instructions

Empty the white wine vinegar into a large saucepan, Retain the bottle. Add the powdered saffron and heat to just below boiling point, for 1 minute. Cool, then add the 15 to 20 filaments and return the vinegar to its bottle. Let it stand overnight. To make saffron vinaigrette with the saffron vinegar, add extra virgin olive oil. Use one part vinegar to six parts oil. Add salt and pepper to taste.

Saffron vinegar is a useful liquid to have at hand (and a shortcut on the infusion process). It can be added to any recipe that calls for vinegar.

From "The Essential Saffron Companion", by John Humphries

Crema de Garbanzos

2007-08-14T06:03:00.000-07:00

Chickpea and Cod Soup
Makes 24 5oz servings

Ingredients

2 pounds salt cod
4 pounds chickpeas, soaked overnight in water to cover
2 whole heads garlic
4 bay leaves
4 medium onions, peeled
salt to taste
1/2 cup Spanish olive oil
8 slices french bread, about 2-3 ounces, cut into 1/4 inch thick slices
4 cloves garlic, peeled
1/4 ounce saffron threads
1 pound spinach, washed, trimmed and cut into thin strips
Garlic croutons, optional

Preparation Instructions

Soak cod in water to cover for 24 hours, changing the water 2 or 3 times. Drain chickpeas and place in a large pot with a tight-fitting lid. Add water to cover by at least 1 inch along with the garlic, bay leaves, onions, and about 1 tablespoon salt. Cover, bring to a boil, then reduce the heat and simmer until chickpeas are tender, about 1 1/2 to 2 hours.

Meanwhile, drain salt cod. Add cod to chickpeas during last 1/2 hour of cooking time.
Heat oil in a large skillet over medium-high heat. Add bread and garlic, turning to coat slices with the oil, and fry until golden. Purée bread and garlic with saffron and 2 to 3 cups cooking liquid in a food processor until smooth, then stir mixture into soup.

Remove and discard whole garlic and bay leaves. Reserve some whole chickpeas and small pieces of cod for garnish. Purée remainder of soup in small batches. Return to heat and simmer until hot. Taste to correct seasonings. Before serving, stir in reserved chickpeas, cod and spinach.

Sprinkle on croutons, if desired.

From Specialty Food Magazine Jan 2001

Simply Saffroned Rice

2007-08-14T06:01:00.000-07:00

makes 4 servings

Ingredients

2 cups of water
1 teaspoon salt
30 saffron filaments, infused in 3 tablespoons hot water
1 cup Paella rice

Preparation Instructions

Bring the water and salt to a boil. Add half of the saffron infusion and the rice. Cook until the water is absorbed and the rice is soft. Stir in the remaining saffron infusion and rest for 5 minutes before serving.

From "The Essential Saffron Companion", by John Humphries

Saffron Fish Stew

2007-08-14T05:58:00.000-07:00

makes 4 servings

Ingredients

3 large onion, finely chopped
1 leek sliced, white part only
6 garlic cloves, crushed
Spanish olive oil
10 small new potatoes, scrubbed
5 1/4 cups fish stock
30 saffron filaments infused in 3 tablespoons of hot water
2 pounds firm white fish (such as halibut, turbot, eel, or haddock) filleted and cut into chunks ( retain bones and head for making stock)
Salt and pepper

Garnish

Cooked Prawns
2 tablespoons chopped fresh parsley

Preparation Instructions

Very gently sauté the onions, leek, and garlic in olive oil. Cook until the onion is soft, about 10 minutes. Stir and keep covered. Do not brown. Cut the potatoes into 1/4-inch rounds and add to the onion mixture. Add more olive oil if needed. Cook on a low heat for 10 minutes. Add fish stock and half the saffron infusion. Mix well. Leave to simmer for 20 minutes. Taste; if no further reduction is required, add the fish and the remaining saffron infusion. Stir and simmer for a further 15 to 20 minutes. Check to be sure the fish is cooked and season with salt and pepper. Ladle into warmed bowls. Add a prawn or two for garnish and sprinkle with the chopped parsley.

Nut Sauce for Roasted Chicken

2007-08-14T05:56:00.000-07:00

Ingredients

50 saffron filaments, powdered
1/2 teaspoon black pepper, ground
1 teaspoon chopped fresh parsley
1 teaspoon celery seed or lovage
1/2 teaspoon chopped mint leaves
2 ounces hazelnuts, toasted and chopped
1/2 cup white wine
1 tablespoon honey
1 tablespoon white wine vinegar
1 cup chicken stock
1 teaspoon extra virgin olive oil
1 sprig of mint
1 celery stalk, finely chopped

Preparation Instructions

In a mortar, grind together the saffron, pepper, parsley, celery seed, and mint. Add the nuts to the mortar and continue to grind together. Transfer to a small mixing bowl. Add the wine, honey, vinegar, and stock and mix well. Heat the olive oil in a saucepan and add the sauce. Bring to a boil, then simmer for 25 minutes to reduce. Pour the sauce over a bird prepared for roasting and work it into the cuts and crevices. Return the bird to the hot oven and finish cooking 5 to 10 minutes. Garnish with fresh mint and chopped celery.

From "The Essential Saffron Companion", by John Humphries

Escalivada con Romesco

2007-08-14T05:54:00.000-07:00

Roasted Vegetables with Romesco Sauce
makes 4 servings

Ingredients

2 small eggplants
4 peppers (mix of red & yellow)
2 smallish white or yellow onions
Olive oil
La Masia Romesco sauce

Preparation Instructions

Preheat oven to 400°. Cut the eggplants and onions in half lengthwise. Place all of the vegetables (eggplant and onions cut side down) into a large well oiled baking pan. Pour oil over the top. With a fork prick the eggplant and onions in a few places. Bake for at least one hour. While baking, add more oil as needed and move the vegetable around so that they do not get dried out on the bottom. Turn the peppers every 15 minutes or so.

When the vegetables feel very soft, place them in paper bags and close up. Let sit for at least 15 minutes. Remove the skin and seeds from the peppers and the top layers of the onions. Slice all the vegetables into long thin strips and put into a serving dish. Add olive oil and salt and let sit until cool. When cool, taste, and add more oil and salt as needed. Serve with a bowl of Romesco sauce.

In summer time, this is a great dish to make on the grill and will give the escalivada a more smoked flavor. Do not cut the vegetable before grilling.

Manchego con Membrillo

2007-08-14T05:53:00.000-07:00

Manchego Cheese with Quince Paste

Ingredients

Manchego cheese
Matiz Catalan Quince Paste

Preparation Instructions

Slice the cheese into strips approximately 2.5"x 1" x 3/8" thick. Remove the quince from its packaging as one whole piece and slice into even strip about the same dimensions as the cheese, but slightly thinner. Layer the two and serve.

Gazpacho Blanco

2007-08-14T05:50:00.000-07:00

White Gazpacho with Grapes
makes 24 8oz servings

Ingredients

Water for soaking bread
3 pounds white bread, sliced and crusts removed
3 cups almonds, blanched
1 ounce garlic cloves, peeled
18 ounces raw pasteurized eggs
1 quart olive oil
1 1/2 cups sherry vinegar, or to taste
10-12 cups water
1 tablespoon salt or to taste
3 pounds seedless green grapes, peeled
24 flat-leaf parsley sprigs

Preparation Instructions

Fill a few large bowls with water and add bread to soak. Combine almonds and garlic in a food processor and process until finely ground. Add eggs; process until mixture is smooth. Add olive oil and process for 1 minute until mixture is smooth. Pour vinegar and 3 cups of water into the mixture.

Squeeze bread of excess water, add a few slices at a time to the mixture, processing each time until smooth. Add the remaining water and salt, checking constantly for desired consistency. Chill thoroughly. Ladle in chilled bowls, garnish with grapes and a parsley sprig.

From Specialty Food Magazine Jan 2001

Beinmesabe

2007-08-14T05:47:00.000-07:00

Sautéed White Fish with Sherry Vinegar marinade
makes 6 serves

Ingredients

2 pounds white fish
8 garlic cloves, crushed
1 cup sherry vinegar
1/4 tsp. pimenton
1/4 tsp. cumin
1 cup dry sherry wine
1/4 cup water
flour
olive oil

Preparation Instructions

Clean the fish and cut into medium size pieces. Place in a bowl and cover with the crushed garlic, vinegar, paprika, cumin, sherry, and water. Let stand for 4-12 hours until the fish has absorbed the flavors. Flour and sauté in olive oil.

Strawberries with Sherry Vinegar

2007-08-14T05:45:00.000-07:00

makes 6 servings

Ingredients

1 pound strawberries
sugar
Sherry vinegar

Preparation Instructions

Wash and drain the strawberries and place them in a dish. Sprinkle each strawberry with sugar to taste and a few drops of sherry vinegar. Leave to stand for 2 to 3 hours. The vinegar breaks down the juice in the strawberries which blends with the sugar forming a delicious syrup.

Gazpacho

2007-08-14T05:41:00.000-07:00

makes 6-8 servings

Ingredients

4 cups tomato juice
4 ripe tomotoes, peeled and chopped or 1 16oz can crushed tomatoes
1 1/2 cucumbers, peeled and seeded and coarsely chopped
1 small onion
1 1/2 bell peppers (half red, half green), seeded and chopped
3 cloves garlic, peeled and chopped fine
1 slice hearty white bread, remove crusts
1/4 cup olive oil
1/4 cup sherry vinegar
Seasalt to taste

Garnish:

1/2 cucumber, peeled and seeded and finely chopped
1/2 bell pepper (red/green mix) seeded and finely chopped
1 tomato, peeled, seeded and finely chopped
Small croutons

Preparation Instructions

Soak bread in 1/4 cup water for five minutes and break up into pieces. Puree the tomatoes, tomato juice, cucumbers, onion, bell peppers, garlic, and bread in a blender until it has reached the desired consistency (thicker or soupier, as you prefer). Place in a large bowl and add the oil and vinegar and salt to taste. You may add more vinegar for a stronger flavor, or add water to make a lighter soup.

Place the garnish items in small bowls, one for each item. And serve with the gazpacho.

The Spanish Table's Chestnut and Cardo Soup

2007-08-14T05:37:00.000-07:00

makes 4-6 servings

Ingredients

2 cups chicken broth
1 large jar of chestnust - about 24 nuts
1 large jar of cardos (thistles) -750 ml.
1 Tbsp Spanish Olive oil

Preparation Instructions

This one's really easy! Grind the chestnuts to a rough powder in a food processor. Puree the cardos. Mix both with the chicken stock and heat, adding the olive oil just before serving.

visit The Spanish Table website

Pa amb Tomaquet con Jamon

2007-08-14T05:31:00.000-07:00

Tomato Bread with Serrano Ham

Ingredients

Fresh white loaf of bread (peasant style), sliced
Very ripe tomatoes or a can crushed tomatoes
Garlic cloves, peeled and cut in half
Extra Virgin Olive Oil
Matiz Seasalt
Serrano ham, sliced thin

This can be made with toasted or non-toasted bread. Toasted bread will hold up longer if not eaten immediately.

Preparation Instructions

Cut the tomatoes in fourths and grate all, excluding skins, into a bowl (or pour in the canned tomatoes). Add about half as much olive oil and salt to taste. Toast the bread and rub with garlic. Spread on the tomato mixture. Place the sliced ham on each slice. (This can also be done with cheese, like a manchego, or left bare for your guests to add their own toppings).

Arroz Negre

2007-08-14T05:28:00.000-07:00

Black Rice (Rice with Squid Ink)
makes 6 servings

Ingredients

3 Tablespoons Spanish olive oil
1 lb. cleaned squid bodies, cut into 1" pieces
2 medium tomatoes, seede and grated
1 small yellow onion, peeled and finely chopped
3 cloves garlic, peeled and minced
6 cups fish stock
2 teaspoons sweet Rey de la Vera pimenton (paprika)
3 cups Matiz Spanish Paella Rice
Salt
2 1/2 teaspoons squid ink

Preparation Instructions

Heat oil in a 16"-18" paella pan (or large skillet) over medium-high heat. Pan will span two burners; rotate pan occasionally for even cooking. Add squid and cook, stirring frequently, until all juices exuded by squid evaporate, about 5 minutes. Squid should be firm. Reduce heat to low, add tomatoes, onions, and garlic, and cook, stirring occasionally, for 3 minutes

Set aside 1/4 cup stock in a small bowl. Heat remaining stock in a medium saucepan over medium heat. Add pimenton and stir until dissolved.

Stir rice into paella pan, generously season with salt, then slowly add hot stock. Increase heat to medium-high and cook, without stirring, until rice begins to swell, about 10 minutes.

Mix squid ink into reserved stock, then pour into pan. Stir once, then reduce heat to low and cook until all liquid evaporates, about 10 minutes. Remove from heat, cover with a clean dish towel, and cool for 5 minutes. Serve from pan directly at the table.

Piquillos de Lodosa

2007-08-14T05:26:00.000-07:00

Ingredients

1 jar of red piquillo peppers (300 gr / 10 oz.)
Spanish olive oil
4 cloves of garlic, peeled and chopped
salt as needed

Preparation Instructions

Save the juices from the jar of piquillos on the side. Heat oil in the fry pan (enough to just cover the piquillos), and fry the piquillos slowly for 20 to 30 minutes.

Add the garlic with a small amount of water and put it into a rectangular ceramic casserole (that can be put back onto the burner). Place the piquillos in the casserole one by one so that they layer each other slightly and completely cover the layer of garlic. Pour the juices from the jar over the piquillos and place the casserole over heat for 10 more minutes, without letting the mixture boil. Serve hot.

Bonito Tuna stuffed Piquillo Peppers

2007-08-14T05:24:00.000-07:00

Ingredients

1 13.7oz tin Matiz Piquillo peppers
5 tins Bonito tuna in olive oil
Extra Virgin olive oil
1/2 cup Capers
Lettuce, washed and drained

Preparation Instructions

Combine tuna in a bowl, draining off about half of the oil. Replace about half of the drained oil with extra virgin olive oil. Break the tuna up into large chunks and add the capers. Hold the peppers so that they form a cone in your hand and stuff with the tuna mixture. Place each stuffed pepper onto the bed of lettuce. Sprinkle the whole platter with capers and drizzle with olive oil.

Sautéed Piquillo Peppers

2007-08-14T05:20:00.000-07:00

makes 4-6 servings

Ingredients

3 cans piquillo peppers, drained
1/2 cup extra virgin olive oil
2 thinly sliced garlic cloves
Seasalt

Preparation Instructions

Heat the oil. Sauté the garlic slices until just golden. Set aside. In the same oil, heat the peppers. Remove from heat, drain, season and serve sprinkled with the garlic cloves.

Chicken Breast with Piquillos & Spinach

2007-08-13T14:53:00.000-07:00

makes 4-6 servings

Ingredients

4 large (5 to 6 oz. each) boneless skinless chicken breast halves, butterflied and lightly pounded between two sheets of plastic wrap
1 pound spinach, washed and stemmed, chopped and blanched to yield approx. 2 cups
12 oz. (about 20) piquillo peppers, drained and cut into 1/4" strips
4 Tbsp. Spanish olive oil
1 pound assorted mushrooms, cleaned, stemmed, and sliced
3 cloves garlic, peeled and thinly sliced
1/2 cup dry white wine
1/4 cup chicken broth
Salt and pepper
Flour for dusting
chopped Italian parsley

Preparation Instructions

Preheat oven to 350°. Season split side of breasts with salt and pepper.

Divide spinach between the 4 breasts, spreading evenly. Divide half of the piquillo strips among the four breasts and place on top of the spinach. Reserve remaining strips.

Beginning at long end, roll each breast jelly-roll fashion. Secure rolls with toothpicks. Dredge chicken rolls lightly in flour. Heat 2 tablespoons olive oil in large sauté pan and brown rolls on all sides. Remove from pan and place in oiled heat-proof casserole. Add wine to hot sauté pan and cook for 2-3 minutes, stirring up all browned bits. Add chicken broth. Pour mixture over chicken breasts. Cover and bake at 350° for 20 minutes, until rolls are cooked through. Remove from oven and let rest for 5 minutes.

Sauté mushrooms in remaining olive oil for 5 minutes. Add garlic and remaining piquillo slices and cook for 2 minutes more.

Remove toothpicks from rolls and slice. To serve, place sliced rolls atop the sautéed mushroom mixture. Spoon on juices from casserole and garnish with parsley.

Chef Antonio Buendia

Chickpeas with Piquillos, Lemon & Herbs

2007-08-13T14:51:00.000-07:00

makes 4-6 servings

Ingredients

3 cups cooked chickpeas (garbanzos) or 30 oz. can, drained
6 oz. (about 10) piquillo peppers, drained and coursely chopped
1 or 2 lemons
8 sprigs parsley, finely chopped
4 sprigs savory or thyme, finely chopped
1 sprig rosemary, removed from stem and finely chopped
1/4 cup extra virgin Spanish olive oil
Salt and freshly ground pepper

Preparation Instructions

If using dried chickpeas, soak 1/2 pound (about 1 cup) in cold water overnight in the refrigerator.

To cook, pour off soaking water, top with fresh cold water or vegetable stock, add a peeled carrot, a stalk of celery, a halved peeled onion, a few cracked garlic cloves, and a bay leaf. Bring to a boil, then reduce heat to simmer until done, about 2 hours. During the cooking process add salt and black pepper to taste.

When beans are tender, drain and cool. Place in a mixing bowl.

Remove the yellow portion of peel from the lemon with a vegetable peeler and chop it finely. Cut lemon(s) in half and squeeze the juice over the chickpeas. Add chopped herbs, lemon zest, and piquillo peppers to chickpeas. Toss with olive oil and adjust seasoning with salt and pepper to taste.

Chef Lynn Sheehan from Vertigo in San Francisco

Cod Stuffed Piquillo Peppers

2007-08-13T14:49:00.000-07:00

makes 4 servings

Ingredients

1/2 pound skinned and boned salt cod
3 Tbsp. olive oil
1 Tbsp. unbleached all-purpose flour
3 cups milk, heated
7 oz (about 12) piquillo peppers

Preparation Instructions

In a shallow bowl, cover the fish with cold water. Refrigerate the fish for 24-36 hours, changing the water every 8 hours or so. Drain the fish on paper towels, and shred it with your fingers. In a skillet or sauté pan, heat the oil over medium heat. Add the fish, and sauté it for about 5 minutes, until lightly browned. Add the flour, and mix well. Cook 15 to 20 minutes, adding the milk a little at a time and stirring until the cod béchamel is smooth. Set the pan aside, and let the béchamel cool. Preheat the oven to 350°.

Using a teaspoon, stuff the peppers with the béchamel. Arrange the peppers in a casserole just large enough to hold them snugly. Bake covered for 5 to 10 minutes until they are heated through. Serve immediately.

Chef Teresa Barrenechea of Marichu New York City

Piquillos Stuffed with Crab & Mango

2007-08-13T14:46:00.000-07:00

makes 4-5 servings

Ingredients

1/2 pound (about 1 cup) fresh crab meat
2 Tbsp. mayonnaise
Salt and white pepper to taste
Pinch of cayenne pepper
1 Tbsp. Italian parsley, finely chopped
1 Tbsp. chives, finely chopped
1 small or 1/2 medium mango, peeled and diced
6 oz. (about 10) whole piquillo peppers
Extra virgin Spanish olive oil
1/2 pound (about 1 cup) fresh crab meat

Preparation Instructions

For the stuffing, place the crab and mayonnaise in a large mixing bowl, combine well. Add the salt, pepper, cayenne parsley, chives, and mange. Using a fork, stir all of the ingredients together gently but thoroughly.

Using a small spoon, carefully stuff each piquillo with the crab salad. Swirl olive oil to garnish around the edges of the peppers.

Chef Gerald Hirigoyen, Pastis and Fringale restaurants, San Francisco

Potato Piquillo Soup

2007-08-13T14:42:00.000-07:00

makes 4-6 servings

Ingredients

2 Tbsp. butter
1 small onion, chopped
12 oz. (about 20) Piquillo peppers
1 tsp. salt
1/2 tsp. freshly ground black pepper
1-2 garlic cloves, minced
3 cups chicken (or vegetable) stock
4 small Yukon Gold or 6-8 small red new potatoes, unpeeled, chopped
1/2 cup crème fraiche or sour cream
2 oz. Manchego cheese, grated (1/2 cup)
1/2 cup whipping cream

Preparation Instructions

In a heavy Dutch oven or stockpot, melt butter over moderate heat and sauté the onions, half of the piquillos, salt and pepper until the onions turn a light golden color, 5 to 7 minutes. Stir in the garlic and cook briefly just to release the aroma, 1 to 2 minutes.

Pour in the stock, add the potatoes and bring to a boil. Reduce to simmer and cook until the potatoes are tender, about 20 minutes. Puree in a food processor or blender just until smooth, being careful not to over-process. Overworking will result in a gummy soup. Return to the pot, stir in the crème fraiche or sour cream and bring just to a boil. Julienne half of the remaining piquillos. Reserve 1 tablespoon julienned piquillos for garnish, and stir the remaining julienned piquillos into the soup.

Puree the remaining whole piquillos in a mini-processor and put in a bowl. Whip the cream until soft peaks form and genlty fold in the pureed piquillos and grated Manchego.

Divide hot soup into bowls, top each with a dollop of the piquillo cream and reserved julienned piquillos and serve.

Chefs Mary Sue Milliken and Susan Feniger from Border Grill Santa Monica

Pork Cutlets with Quince Paste Sauce

2007-08-13T13:29:00.000-07:00

Ingredients

4 teaspoons Quince Paste
1 1ablespoon Olive Oil
1 garlic clove
2 teaspoons of Sherry Vinegar
Pork cutlets

Preparation Instructions

Heat olive oil and garlic, and add the pork cutlets. Sauté cutlets until cooked, remove and keep warm. In the same pan, add quince paste and stir over low heat to obtain caramelized paste. Add vinegar and stir for 2 minutes. Remove garlic and pour sauce over cutlets. This sauce also works well with poultry and lamb.

*This recipe has been supplied by our quince producer and has yet to be tried by us - please give us your comments.

Chocolate Quince Paste

2007-08-13T13:11:00.000-07:00

Ingredients

5 oz (150 g) quince paste
1 lb (450 g) dark chocolate
pinch of salt
1 cup roasted walnut pieces

Preparation Instructions

Dice quince. Melt chocolate over low heat to avoid burning. Add quince cubes to chocolate and immediately pour into paper molds or into a flat bottomed pan. Let cool. Place walnuts on chocolate when it has cooled a bit, but still warm.

*This recipe has been supplied by our quince producer and has yet to be tried by us - please give us your comments.

Quince Ice Cream

2007-08-13T13:04:00.000-07:00

Ingredients

8.8 oz (250 g) Quince Paste
1 3/4 cups (400 ml) cream
1 1/2 cup natural yoghurt
walnuts (more or less as you like)
whipped cream for decoration

Preparation Instructions
Use a mixer to beat quince, cream and yoghurt into a smooth cream, add walnuts and mix with a spoon. Pour mixture into ice cream bowls and freeze. Add whipped cream prior to serving. (can be served as a soft cream as well - refrigerate instead of freezing.)

*This recipe has been supplied by our quince producer and has yet to be tried by us - please give us your comments.

Quince Créme Caramel

2007-08-13T12:55:00.000-07:00

Ingredients

7 oz (200 g) quince paste
1 cup milk
1 cup cream
2 eggs
caramel syrup

Preparation Instructions

Mix all ingredients, except the caramel syrup, and beat into a soft cream. Pour a little caramel into the bottom of each serving bowl and cover with the cream mixture. Place into a "bain-marie" for 20 minutes at medium heat. Let cool. Eat and enjoy!

*This recipe has been supplied by our quince producer and has yet to be tried by us - please give us your comments.

Touched by the Moon

2007-08-13T12:35:00.000-07:00

A visit to Olivar de la Luna
by betsy

They worked by moonlight - the full moon. La luna llena. Exhausted after a full day's work of planting, they continued into the night, sowing their future. The King had commissioned it. In order to run the bandits out of the Sierra, he would have the land settled. Anyone who could replace the bramble with olive trees would be rewarded with a title to the land. However, not everyone that arrived in hope of homesteading could afford the task at hand. The less fortunate planted for others by day so that they might earn the means to plant for themselves by night.

This is the story of the Sierra Morena, known locally as the Sierra de la Luna, the area of land just north of Cordoba. While it may be a quick journey by bird's wings, by compact European auto it is a painfully bumpy, nauseatingly curvy and naturally breathtaking drive. As I willed my breakfast to stay down, Jesus navigated the hairpin turns while sharing the story of the Mountains of the Moon. It was back in the 18 th century, when King Carlos III offered land in return for clearing the Sierra of the gangs of bandits that had plagued the kingdom for years. Today, these 300 year-old trees produce the Nevadillo Blanco olive, which can only be found in the Sierra de la Luna. I had come to see for myself what made the olive oil produced from this region so outstanding.

About twenty-five years ago, Jesus Fernendez de Castro and Transito Habas Sanchez, fresh out of college – Jesus was a Philosophy major and Transito studied journalism – decided to return to the land and put some of their optimistically youthful ideas to work. It was an uphill battle, but sitting in their beautiful old farmhouse listening to their stories gave me the impression that it was well worth the struggle.

Jesus' great grandfather had bought the cortijo – the 1000 olive tree farm – back in 1875, and installed a stone mill to produce olive oil for local sale. The mill was in operation until 1956, when it became more economical to simply hire people to work the land and sell the olives to the newly established local cooperative. Jesus' grandfather dismantled the traditional mill and over time, the family lost their direct connection to the land.

This wasn't unusual. Many people in La Luna were finding it difficult to support their families from the land. They moved to the cities, returning to their country homes for weekend jaunts, while their trees were left overgrown and untended.

Jesus and Transito set out to prove it is still possible to live off the land. Taking over the family farm, and acquiring an additional 13,000 untended trees from absent neighbors, they went to work to create a truly sustainable farm that would support their growing family. And boy, did they start from scratch! Working by the light of oil lamps as late as the early 80's, they studied and implemented organic agriculture and animal husbandry techniques, built a new mill, and worked with their local community to bring electricity to the area. Living so close, yet so far, from today's conveniences has encouraged Transito and Jesus to rely on a mix of traditional techniques and modern technology: rainwater capture is the only water used on the farm, solar panels supply all of their electricity needs for the majority of the year, and hot coals under the dining room table keep visitors warm during delicious four-hour meals.

Today, Jesus and Transito produce about 40,000 liters of organic Olivar de la Luna oil a year from olives harvested from their own trees. They raise 400 sheep that groom the land (they seem to have a taste for olives) and are sold for organic meat. Their 10-year old son, Jesusito, tends to the 300 chickens and earns half of the profit for all the organic eggs he gathers and sells at the local market.

As they guided me through their home, their land, and their history, I was touched by the consciousness with which they lived. On the farm nothing is wasted. Unproductive trees or branches are ground up and mixed with the waste from the mill to be used as organic fertilizer. The sheep, chickens, and horses all have multiple uses from aerating soil to providing food and warmth. Neighbors are few and far between, but they all look to each other in times of trouble and joy. Jesus and Transito have been leaders in their community, promoting more sustainable forms of agriculture and animal husbandry, and consistently fighting to protect the land for future generations. Farmers come from all over Spain to learn their techniques, no one is turned away.

I was reluctant to leave Jesus and Transito and their 400 sheep. I wanted to be given some type of farming implement and be put to good use.

I fell in love with the Sierra de la Luna and this extraordinary family. They have enthusiastically invited me back. And I have vowed to return during the harvest to learn more of the Sierra's secrets. Transito promises to teach me Sevillanas, the beautiful couples' dance from Andalusia, and Jesus has promised to take me horseback riding. But for now it was time to go. I had found what I had come for – the secret of the oil: a large dose of love, consistent hard work, and a respect for nature's process. And of course, a touch of the moon.

Spin Around Mallorca

2007-08-13T12:30:00.000-07:00

by betsy

It had been a typically overwhelming Alimentaria, the food show that takes place every other year in Barcelona. Five exciting days of entertaining customers, visiting supplier booths, sourcing new products, and eating and drinking had left Pere and I exhausted. It was time to shed our specialty food importer skin and grow tourist wings. So we headed for the island of Mallorca, only a half-hour journey by air, and spent a few days relaxing with friends. Unfortunately, it only took a few minutes in a beat-up Honda on a steep, winding road leading to an Agroturismo bed and breakfast to set our hearts thumping again.

With each maneuver required to negotiate the curves, I pictured us plunging into the beautiful horseshoe bay that spread out below us. Only fear and luck kept us from going over the edge, although Pere, my husband, business partner, and chauffeur, argued that driving skill was also involved.

A few more zigzags and our anxiety turned to relief. We found ourselves surrounded by ancient olive trees on a hilltop overlooking the port of Soller. A 500-year-old stone farmhouse stood as a backdrop.

We were greeted by Francesca – chef, receptionist, and owner of the renovated farmhouse. She explained the farm had been in her family since the 1500’s, when the king gave them the whole mountain in return for protecting the land from invading armies. In the 1800’s the property was sold, only to return to the family a hundred years later. By pure chance, Francesca married into the family that had owned the property, allowing both families to retain their connection.

As Francesca talked about the land and community, our importer instincts took over as we gleaned tidbits about local companies that had caught our eye at the Alimentaria food show. My taste buds tingled in agreement as she confirmed the wine producer we visited the day before had one of the best wines on the island. We also learned that the delicious cactus fig jam we had spotted at the show was made in the town at the foot of Francesca’s mountain, and that the producer is a non-profit organization that employs mentally disabled residents. We vowed to visit them the next day.

Trying artisan products and learning what makes the local economy succeed may sound more like business than tourism, but it’s enjoyable. Spain is full of unexpected treasures. Every town proudly offers its own traditional recipes and special local delicacies. On each visit to Spain, we stumble upon new culinary discoveries at every turn. And of course, it is our duty to taste as we go along.

We retired to our farmhouse suite overlooking the ancient olive grove and the distant bay to enjoy the sunset with a glass of wine and the promise of a delicious dinner to come. Over a dinner of fresh fish, house-roasted artichokes, and sweet strawberries and cream, we learned more about Francesca and the family farm. For the past three years, an island-wide drought had decimated the olive harvest and the family had relied on the proceeds from the agroturismo business. Fortunately there hasn’t been a dry spell for the tourism industry in Mallorca.

The next morning we lingered over breakfast, walked the gardens, and touched the gnarled trunks of the olive trees that had sustained Francesca’s family for centuries. We were slow to pack up and retreat down the mountain, only partially due to the state of the road.

As we were saying our good-byes to Francesca she asked if we had seen the olive oil mill. We couldn’t believe we almost missed such a treat, and without realizing it, had been walking over olive oil storage tanks throughout much of the farmhouse during our stay. Francesca told us about the family’s plan to renovate the old mill and begin producing estate olive oil with the next successful harvest. We quickly reserved a few cases. Duty was calling again another product to try.

Nets de Joaquim Trias

2007-08-13T12:23:00.000-07:00

The Cookie Connoisseurs
by betsy

He made Santa Coloma famous. Not for its Roman heritage, of which there is much, or for its spring with energy-giving waters, but for its cookies! Joaquim Trias knew his cookies. And he perfected the recipe, the image, and the quality so much so that his Teules have become known throughout Spain as the traditional cookie of Catalonia.

In 1908, after many years of apprenticing to become well versed in the pastry trade, Joaquim Trias opened his own cookie production factory in his home town of Santa Coloma de Farnes about one hour (by today’s transportation) north of Barcelona. Today three generations later, the Trias family is still at the helm of this unique company that has invested as much in its community as it has in its cookies. Joaquim Trias, grandson to the founder, has dedicated his life to carrying out the mission of Nets (sons) de Joaquim Trias, to create the highest quality all natural cookies.

In 1980, he built a new production plant that allows traditional recipes and techniques to be guided into the modern market with up to date technology that preserves the products’ quality and freshness on the shelves and in people’s homes. He also established “Museo Trias de Galletas,” a cookie museum in Santa Coloma which receives 30,000 visitors a year. The museum allows guests to observe the machinery and techniques used in the traditional artisanal cookie-making process since the beginning of the century and its evolution throughout the years.

Joaquim and his wife Magda, who runs the original Trias cookie store in town, are both major supporters of their community and contribute actively in the restoration of the town’s Roman heritage. They have passed both the cookie business know-how and a strong sense community activism onto their children, two of whom are integral to the running ooff the business. Young Joaquim has focuses his studies on food industry engineering and has recently begun to take over the production process. Maria is the export director and travels extensively with her strong language skills, spreading cookie crumbs as she goes.

The integrity and good will of this family has put Trias cookies on tables across Spain and now the world. But the quality and taste of the cookies has kept them there. All natural with no preservatives or additives, Trias cookies are loved, even craved, by people of all ages! Here in the U.S. Trias sells three cookie varieties through their U.S. Importer, Power-Selles Imports: Ventalls, a wedge shaped lemon flavored wafer, great atop a scoop of ice cream; Coco-xoc, a Spanish version of chocolate chip cookies but with a coconut twist; and Teules, a crispy can’t-eat-just-one almond cookie.

Paella de Marisco de Tiet Joan

2007-08-13T11:57:00.000-07:00

Uncle Joan's Seafood Paella
Makes 6-7 Servings

Every family in Spain has a slightly different way to make paella. It is a wonderfully versatile dish that allows you to substitute your favorite ingredients and to be creative with the final presentation. Use this recipe as a jumping off point to creating your own special paella!

Just remember that the ritual of cooking paella is almost as important as sitting down and eating paella. Both should be shared with close family and friends and a good bottle of wine (or two)!

Ingredients:

1/2 cup Spanish olive oil

Sofrito - use the following ingredients to produce the sofrito, OR substitute for Matiz Valenciano Paella Sofrito.

2 medium onions, diced
2 peppers, chopped
4-6 cloves garlic, diced
28oz can diced tomatoes
16oz can artichoke hearts, quartered

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4 cups paella rice
8 cups hot broth (fish or chicken)
1 teaspoon saffron
3/4 lb monk fish (or other white fish), rinsed and cut into small portions
approx. 16 fresh uncooked and unshelled shrimp, rinsed
approx. 10-12 fresh mussels or 12-15 fresh clams (or a mixture), rinsed
piquillo peppers or green asparagus, as a garnish
2 lemons, cut into wedges

*Many other vegetables or seafood can be substituted. Chicken and chorizo or sausages can also be used in place of seafood. Or leave out the animal products all together and use vegetable stock for a wonderful vegetarian meal.

Preparation Instructions:

Paella is best cooked in a large shallow paella pan over a circular grill or gas paella cooker. It can also be cooked on top of a stove and transferred to the oven once the water has been added.

Heat the oil in the paella pan over med-high heat. Add the monk fish and lightly brown on all sides. Remove the fish and put aside. Add the onions to the oil and stir fry until translucent, about 5 minutes. Add the peppers and cook for 3-4 minutes. Add the artichokes, tomatoes and garlic and let simmer for another 5 minutes. Pour in the rice and stir until the rice is thoroughly covered with the tomato mixture.

Add the saffron to the hot broth and stir. Slowly add the broth to the paella. Move the rice mixture around gently until it is evenly distributed throughout the pan. It is important to NOT stir the rice after this point. This is what makes paella so distinct from other rice dishes, such as risotto.

After about 10 minutes place the seafood into the mixture one by one, evenly distributing the seafood throughout. After another 10 minutes add the garnish. Once the water has been completely absorbed, approximately another 15 minutes, remove from heat, gently cover with tinfoil and let sit for 10 minutes before serving.

Place the paella in the middle of the table and serve directly from the paella pan. Serve with wedges of lemon.

Enjoy!

Priorat Natur - Tradition Remembered

2007-08-13T11:22:00.000-07:00

by betsy

It had been a long week, running from meeting to meeting during the day, visiting friends and family at night. Crazy as it sounds, we were actually grateful to jump into the car and escape from the big city of Barcelona and move onto our next stop. Heading south and then east, we left the Mediterranean and the coastal landscape behind as we climbed and swerved through red hills strewn with olive and nut trees, vineyards, and distant wind turbines. Reaching our destination, we dropped our bags at the only hotel in town and set off for our meeting with the company that had brought us to this beautiful hilly region

We had arrived in Priorat, so named for the “Prior” or head of the Cartesian Monks that ruled this land many years ago. “This is where they controlled all of the wine and olive oil production for the whole Priorat region,” explained Xavi Buil as we stood outside of the ancient monastery on our tour through Priorat. Xavi, our guide and the owner of Priorat Natur decided that it was important for us to understand Priorat, its beauty, history and unique characteristics, before we could begin to understand the treasures that Priorat Natur has to offer.

Priorat, made up of small valleys located 400 meters above sea level and protected by mountains ranging from 700-1100 meters, is a unique land known for its exceptional products with a quality not matched anywhere else in the world. For hundreds of years, wine was the region’s top product, with wine makers in Bordeaux vying for the opportunity to obtain Priorat wine to augment their vintages. Other crops, such as arbequina olives, marcona almonds, negreta hazelnuts, and figs were also abundant in the region, but were traditionally used mostly to delineate the vineyards.

When disaster struck the vineyards 100 years ago, as it had in France just a few years earlier, wine production in the region was all but wiped out. Over the years it has made a comeback, but the other Priorat products have really come to the forefront. This is especially true for the arbequina olives and the exquisite olive oil that is produced from them.

We had the opportunity to dip into this oil at our next stop on the agenda, dinner in the home of Xavi Buil with his partner Xavi Fusté, prepared and served by our host himself. The setting, the wine cellar of the beautiful family home in Falset, overlooks the family garden overflowing with all of the local fruit trees we had seen on our tour that afternoon. As if this were not enough to impress, Xavi Buil treated us to one bottle after another of his very own wine Giné i Giné. As the wine and food began to flow, so too did the stories.

Both of Xavi’s grandfathers were cultivators. His mother’s father had been a farmer in Priorat, growing grapes, olives, almonds, and hazelnuts. He married the daughter of a wine and olive oil seller, and opened a store in Falset. His grandfather on his father’s side had farmed wheat and olives. The next generation had other ideas and the family lands were sold off. But the family tradition of making local products continued each year with the harvest from the family garden. Xavi, as a young boy, dreamed of starting his own business producing and selling these traditional products, to reinstate the world of his grandparents.

In 1996, after business school, Xavi Buil and his childhood friend Xavi Fusté, who had just graduated with a degree in administration, began producing arbequina olives and carmelized nuts out of the family home. After one successful year, the pair established Priorat Natur and extended their product line. Today they produce about 9,000 liters of olive oil and 28,000 kilos of Arbequina olives a year. All of the production is done by hand with the goal of preserving the Priorat reputation of exceptional quality products. After one tasting with the Xavi's, it is obvious that this goal has been exceeded.

Priorat Natur’s golden olive oil “Neus” has already made a name for itself in the claustrophobic world of olive oil. Having won two awards for best olive oil, one in Germany and one in Spain, it has begun to get quite a following in the U.S. as well. The distinctive buttery taste characteristic of all arbequina oils is improved upon by the obvious attention to detail that Priorat Natur invests in each bottle. From the hand picking and selecting of the olives, to the careful decantation process, to the hand bottling, this product screams Exceptional!

The same holds true for all Priorat Natur products: arbequina, aragonesa “broken”, and empeltre olives all hand selected and cured in water, salt and herbs from 3-12 months; roasted and carmelized nuts made by hand in small batches; and jams and marmalades with all natural ingredients and beautiful packaging.