Come in tomorrow (Saturday Nov. 4) to taste two red wines that are perfect accompaniments to fall recipes. From 1:30-3:30 p.m. we’ll be pouring samples of Laroche Bourgogne Hautes Cotes de Beaune Rouge 2019 ($19.99), and Celeste Tinto 2019 Ribera del Duero ($22.99). Both are screaming values, and the tasting is free.
Tomorrow also ends daylight savings time when we “fall back” and greet darkness an hour earlier. It’s the season to gather up tasty ingredients and get cooking. We’re now just 3 weeks away from the biggest food holiday of the year, and you’ll need appetizers, side dishes and wines to enjoy on Thanksgiving. We’ve got hidden treasures here at Paris-Madrid Grocery that will inspire. Our freezer contains a treasure trove of French-style delectables including Foie Gras, Toulouse Sausage, Boudin Noir and Blanc sausages, Duck confit, frozen Muscovy Duck legs (make your own confit!), uncured Iberico de Bellota meats, Valrhona lava cakes, French macarons, and Escargots in garlic-parsley butter.
On the lower shelves we’ve got pickled stuff: Guindilla peppers, capers, caperberries and peppercorns. We carry preserved lemons, orange blossom water, rose water, and spicy harissa sauce that add North African flavors. Our herbs and salt selection includes flavored salts, French, Spanish and South American spices including Chimichurri mix, dried peppers, berbere, ras al hanout, barberries, spice rubs and dried mushrooms. At the check-out counter we stock Spanish saffron from La Mancha. It’s an essential ingredient in paella, and it also brightens the flavor of fish and shellfish stews, poultry & dried beans. See the easy recipe below for roast saffron chicken.
ROAST SAFFRON CHICKEN From The Spanish Table Cookbook by Steve Winston
This preparation results in a moist chicken with a crisp, colorful, golden-yellow skin and a wonderful Spanish aroma. There is very little prep time and it needs virtually no attention while roasting except basting once or twice. Serve sautéed mushrooms and roasted potatoes on the side. Serves 4-6
1 Large, whole Chicken
4 cloves Garlic, finely chopped
1 pinch Saffron threads
1 teaspoon Spanish sea salt
1 tablespoon Spanish sweet smoked pimentón
½ cup Spanish olive oil
1 Orange or lemon, quartered
Preheat oven to 450º
Using a mortar and pestle, crush the garlic, salt and saffron until they form a paste, incorporate the paprika, then add the oil.
Brush this mixture over the exterior of chicken.
Push orange quarters into cavity.
Roast in a Spanish terra cotta cazuela or roasting pan large enough to hold the chicken in a very hot (450º) oven until done (60 minutes, or more). When the juice of the chicken runs clear, it is done.