Hello January. You’ve brought sunny weather for the last two days but before that, 7.5 inches of rain this month. One benefit to shoppers from the inclement weather is that many customers stay home. So if you need supplies such as wine or ingredients for cassoulet, paella, bean soups, or sausage stews, now is a great time to shop at Paris-Madrid Grocery. We are open daily for in-store shopping, we take telephone orders at 206-682-0679, and are available to provide personal assistance. You may also peruse our website at parismadridgrocery.com (on the home page, scroll down, then click on the orange “Order & Pick Up” button to bring up a product list). If ordering online we will call you to confirm the order and take payment details. For curbside delivery, pull into the designated loading zone in front of our store and call us when you arrive. We’ll bring the order out to your vehicle and you’re on your way!
NOTABLE NEW MANCHEGO: Vega Mancha Manchego, aged 6 months. A world cheese award winner! Made with pasteurized sheep’s milk cheese from P.D.O. La Mancha. Incredibly flavorful, with notes of rich, sweet milk and hints of pasture grass. Very creamy, buttery, and slightly nutty with a hint of caramel. Delightful on its own or make a hearty breakfast with one of our frozen torpedo breads from Spain. To prepare, cut the torpedo in half, toast it and layer on Payson Breton salted butter, then top with sliced Vega Mancha Manchego. Serve with a handful of dried Spanish Pajaero figs and my new favorite nuts, fried and salted Valencian almonds with fine herbs. The rosemary seasoning with the almonds tastes phenomenal and is also delicious with the sweet figs.
Back in stock: Estanislao Raw Milk Manchego, aged 4 months. An artisanal cheese from D.O.P. La Mancha. Fruity, creamy and flavorful with grassy notes.
Rose Petal Harissa is back in stock! It’s been months since this fabulous condiment has been available, and it just came in. Made with spicy harissa paste and rose petal notes, the classic North African flavors are outstanding. Use this complex sauce on scrambled eggs, with grilled Merguez sausage (Merguez is available at Paris Madrid Grocery) on burgers.or grilled vegetables.
DON’T MISS THESE WINES:
Wine Spectator’s #1 wine of 2020: Bodegas Marqués de Murrieta Rioja Castillo Ygay Gran Reserva Especial 2010 ($145.00) We just received 3 bottles of this wine, which I was fortunate to taste 15 months ago and almost swooned from the beauty of it. We stocked the 2010 Ygay Gran Reserva before it was chosen as the top wine of 2020; sadly now the importer is completely sold out. If you or a special someone is a lover of great Spanish Rioja, I highly recommend getting a bottle and cellaring it. It is stupendous now but will develop beautifully for additional years in the bottle. Here is Wine Spectator’s 96 point review: “Castillo Ygay is Murrieta’s flagship bottling. Sourced from a 98-acre plot planted in 1950, it is made only in top vintages. It’s a blend of mostly Tempranillo, which is aged in American oak barrels, with a small percentage of Mazuelo, which is aged in French oak. The wine is matured for a decade in the winery cellar before release. Rich yet harmonious, this wine should drink well for decades. Maturing well, this round red is a lovely example of the traditional style. Orange peel, dried cherry, forest floor, vanilla and black tea flavors mingle harmoniously over round tannins and citrusy acidity. Generous but gentle, lively, balanced and harmonious. 680 cases imported.” (sorry, no discounts).
Wine Spectator’s #1 wine of 2013: CVNE Rioja Imperial Gran Reserva 2004 ($150.00) We also have 3 bottles in stock of Wine Spectator’s #1 wine for 2013 (the last time a Rioja Gran Reserva was selected). Buy a bottle of CVNE Imperial or Castillo Ygay or both and send a Rioja lover over the moon! We recently enjoyed the 2005 CVNE Imperial Gran Reserva and it was incredible, but 2004 was a better vintage overall. Here is Wine Spectator’s 95 point review: “This red shows depth and drive, with chewy tannins supporting plum, tobacco, licorice and mineral flavors. The structure is solid but the wine remains fresh. Maturing now, this has a long life ahead. Drink now through 2024. 4,000 cases made. 2013 Top 100, Rank: #1” (sorry, no discounts).
Raul Perez Ultreia St. Jacques, Bierzo 2018 ($19.99) Raul Perez is a renowned winemaker in Spain; many believe he is one of the best winemakers in the world. His wines are made with varietals indigenous to Galicia and Leon in northwestern Spain. His aim is to showcase the terruñyo and the fruit’s best expression; he is a hands-off winemaker and believes that great wines are made in the vineyard. His viticulture skills are legendary. St Jacques is made from the Mencia grape and offers up perfectly ripened red berry aromas. On the palate mushroom notes and a touch of candied fruit have a lively acidity. Juicy, quaffable, with herbal notes and silky tannins, it is fresh and complex. Fermented in oak vats purchased from Vega Sicilia, then aged in neutral oak for 10 months. “2018 has to be the finest vintage to date.” 93+ points Wine Advocate
Château la Bourrée Clairet 2019 Côtes de Castillon, Bordeaux ($16.99) A full-bodied rosé, this tasty wine supplies the refreshment of a lightweight summer rosado with a weightiness perfect for drinking on a dark winter’s night. Clairets are a specialty of Bordeaux, made of red grapes which are aged for 45 days on its lees, then filtered and bottled. Château la Bourrée’s Clairet is 50% merlot and 50% Cabernet Franc. It offers up a purity of red fruit with earthy hints. Shows great mouthfeel and fresh acidity. Medium-bodied and dry, it pairs nicely with Beaufort d’Ete or Comté cheeses. It is also delicious with seafood and pork.
Château Cru Godard 2018 Côtes de Bordeaux ($18.99-750 ml, $35.00-1.5 ml) A new vintage of this perennial customer favorite is in stock, and it’s even better than the prior bottling. A blend of 50-50 Cabernet Sauvignon and Merlot, grown organically on the estate’s 10 hectares. It offers up aromas of ripe fruit and a generous weight on the palate. Smooth and lifted with dark fruit notes, it is dry, with savory hints, a slightly chalky texture, freshness, and bright acidity. Pair this tasty red wine with roasted meats.
Rabbit Confit with Chorizo Bread Pudding (4 servings) From The Spanish Table cookbook by Steve Winston
Amy and James Hondros owned the fantastic Eva Restaurant near Greenlake back in the day. They graciously shared the recipe for this dish for The Spanish Table Cookbook. Sadly, the restaurant closed several years ago.
In this dish, Amy upscaled a version of the country peasant dish migas and elevated it to Chorizo Bread Pudding by adding eggs, butter and cream which they served with Amontillado Sherry Braised Rabbit. We confited a rabbit in olive oil the other night and served it with Chorizo Bread Pudding and loved the decadent comfort it brought.
PREPARING THE RABBIT (ingredients available at Paris-Madrid Grocery are highlighted)
2-3 cups El Cortijo Blended Oil (50% EVOO, 50% Canola Oil) or olive oil
1-2 bay leaves
salt and pepper to taste
Cut the rabbit into 6 equal size pieces. In the top of a large double boiler (or use two medium double boilers), place the rabbit pieces, oil, bay leaves, salt, and pepper. Fill the bottom of the double boiler with several inches of water, but when boiling the water should not come in contact with the top pan of the double boiler. Put the top of double boiler over the bottom part, cover, and bring to a boil. When the water is boiling, turn it down to a low simmer. Cook for 4 hours, adding more water to the bottom pan if needed.
About 90 minutes before the rabbit is done, prepare the bread pudding:
l Loaf of crusty bread, cut into cubes
2 cups Cream (you could use half milk)
2 tablespoons Butter (Payson Breton butter will take this up another notch!)
1 Medium yellow onion, diced
1/4 pound Semi-cured Chorizo, diced
½ teaspoon Salt
¼ teaspoon Pepper
Preheat Oven to 350º. Butter a casserole dish or cazuela.
In a sauté pan, melt butter over medium heat.
Sauté the onion, but do not brown.
Meanwhile, whisk together the eggs and cream.
Add the bread and toss to coat.
When the onion softens, add the chorizo and toss.
Stir the onions and chorizo into the bread and cream mixture.
Add salt and pepper.
Pour into the prepared casserole and bake until custard is set and the top is slightly brown about 40-45 minutes.
To serve, drain the rabbit pieces then place them on top of the bread pudding.