Welcome spring! We’ve got some new arrivals at the store that will be terrific with spring produce.
NOTE: We will be closed Easter Sunday, April 4, 2021.
CASA PONS SPANISH OLIVE OILS: Founded in 1945, the Pons family estate comprises vineyards and 400-hectares of Arbequina olives near Lleida, Catalonia. The top-quality estate olives go into the “Reserva” line of oils. Pons also purchases olives from Southern Spain which are used in the “Familiar” brand.
We now have these oils in stock:
Pons Reserva Arbequina EVOO – produced from estate-grown olives harvested in December at optimal ripeness. Has a delicate, fruity and almond flavor that is excellent for dipping. Packaged in a gorgeous long-neck bottle which is wrapped in raffia, it also makes a great gift.
Pons Early Harvest Arbequina EVOO Green Oil – produced from hand-selected olives grown on the Pons estate. Picked early, in September before fully ripe, the oil is frozen to maintain freshness and flavor. Packaged unfiltered when orders are fulfilled, in a round green tin. The oil is a bright green color, highly scented, dense and deeply fruity with a spicy touch. Superb for drizzlng over grilled vegetables, especially asparagus.
Pons Seleccion Familiar EVOO – Made from Arbequina olives grown in Southern Spain, this is a fruity and flavorful Arbequina oil.
Pons Seleccion Familiar Traditional EVOO is a blend of Cornicabra and Arbequina olives, which is an intensely flavored oil with a slight peppery note. A versatile oil, it makes delicious salad dressings but also works well for cooking.
Pons EVOO Infused Oils – Extra virgin olive oils are infused with either Lemon Zest Oil or Orange Zest Oil. Exceptional for drizzling over grilled fish or fruit salads.
PONS Olive Cocktail – A marinated blend of green and black olives, pickles, caperberries, garlic, red pepper, mixed herbs, vinegar, extra virgin olive oil, salt.
Grana Padana cheese – Our Reggianito from Argentina hasn’t been available lately so we added a superb raw milk Grana Padana to our cheese case. Called “grana” for its grainy consistency, it is a sweet and savory cheese made with raw cow’s milk, aged 16 months. With an intensely fragrant aroma, it has a rich nutty flavor with hints of caramel. An excellent grating cheese, it can also be crumbled and shaved over pasta or salad.
I love Grana Padana in a Kale Caesar Salad, using Kale instead of Romaine lettuce. To prepare the salad, whisk together 2-3 tablespoons freshly squeezed lemon juice, 1-2 cloves crushed garlic, 3-4 teaspoons anchovy paste, ground black pepper and 6 Tablespoons PONS Early Harvest Arbequina EVOO Green Oil. (Quantities are subject to taste, this recipe makes a very flavorful Caesar Salad). Prepare croutons by baking stale bread cubes in the oven with PONS Early Harvest Arbequina Green olive oil for about 5 minutes at 400 degrees, until golden brown. Toss the washed and dried Kale together in a large salad bowl with the lemon, anchovy, and olive oil dressing, and the croutons. Grate or crumble 2-3 tablespoons of Grana Padana cheese on top, mix all ingredients together, and serve.
Fernando de Castilla Antique Sherries are back in stock:
A must for sherry aficionados, these aged Jerez wines offer gorgeous complexity and incredible length.
Bodegas Rey Fernando de Castilla was founded in 1837, purchased and revitalized in 1999 by Jan Pettersen (a Norweigian with 15 years at Osborne). Jan also took over the cellars of Jose Bustamante next door and quickly established Fernando de Castilla as one of the region’s finest small, independent sherry houses. The company specializes in natural, unblended and unfined products as supreme examples of the ancient winemaking traditions of the Jerez region. The vineyards (farmed without pesticides or herbicides) and winery are all located in Jerez, all sherries are estate bottled. Grapes are grown on the estate vineyard “Pago Balbaino” on white albariza soils containing 70-80% limestone.
NV Fernando de Castilla Antique Oloroso ($60.00) The Antique Oloroso averages over twenty years in age, which qualifies it as a VOS (Vinum Optimum Signatum or Very Old Sherry). This Oloroso offers up layers of roasted walnuts and briny notes. Ample on the palate with salty touches, the finish seems to linger for minutes. Simply inhaling these aromas makes you feel like you’re at the bodega, taking in the sensory pleasure of this sherry. “The NV Antique Oloroso is open and expressive in the nose, with a predominant note of hazelnuts and varnished wood, a sweet touch of spices, brandy filled chocolates and orange rind. The perfectly balanced palate shows intense, clean, pure flavors and great length.” 95 points Wine Advocate
NV Fernando de Castilla Antique Palo Cortado ($60.00) The Antique Palo Cortado averages over thirty years in age, which qualifies it as a VORS (Vinum Optimum Rare Signatum or Very Old Rare Sherry). With intense butterscotch aromas, and saline hints, it is round and rich. There is some sweetness which is well balanced. Notes of chocolate and roasted nuts and the briny notes repeat on the finish. “The amber-colored NV Antique Palo Cortado has a clean, changing, lifted nose of white chocolate, orange marmalade, almonds and incense, while the balanced palate comes through quite intense, sharp, with good acidity and length.” 93 points Wine Advocate
ASPARAGUS, JAMON AND SHRIMP PAELLA Serves 4-6
Recipe inspired by The Spanish Table Cookbook by Steve Winston
6 cups Clam Juice or Aneto Fish broth
¼ teaspoon Saffron threads
1 teaspoon Smoked paprika
6 oz. Jamón Serrano, cut into thin matchsticks
2 cloves Garlic, peeled and chopped
½ cup PONS Seleccion Familiar Traditional EVOO
1 pound fresh Asparagus Spears broken into one inch sections.
½ pound Large Mexican White Prawns
½ pound Alaska Rock Shrimp
½ pound Oregon Shrimp Meat
2 cups Bomba Rice
1 tablespoon chopped fresh parsley
Heat 1/2 cup of clam juice in the microwave; add the saffron threads and let steep.
Heat the remaining broth in a pot.
Break off the tough ends of the asparagus spears and toss in the pot.
Blanch the one inch pieces of asparagus spears in the stock for 2 minutes, then remove.
Peel the shellfish and toss the shells in the pot.
Let this liquid broth brew over a moderate heat.
Meanwhile, heat the olive oil in a six person Paella pan.
When oil is hot, add the garlic and cook until golden brown.
Add peeled prawns and Rock Shrimp, and toss in oil.
When prawns turn pink, add the blanched asparagus pieces and toss together.
Stir in the rice, Jamón Serrano and smoked paprika, then add the ½ cup saffron broth and stir to combine.
Strain the remaining pot of broth, discarding the asparagus stalk butts and prawn shells. Ladle or pour 5 cups of broth into the paella pan and combine.
Bring to boil, reduce heat and simmer for 20 minutes or until rice is done. After 10 minutes of cooking, add the Oregon Shrimp Meat. Also add the remaining broth if necessary to finish cooking. (Sometimes seafood releases liquid when it cooks, so don’t add all of the broth at the beginning as it may become too soupy).
When rice is done, remove from heat and sprinkle parsley on top. Cover the pan with foil and allow the paella to dormir for ten minutes before serving. This paella can be accompanied with Matiz Romesco sauce on the side.
We substituted asparagus for the garbanzo beans in this recipe.