Fresh Fish and killer wine deals
"Of all the fishes in the sea, my favorite is the bass. He climbs on the seaweed tree,
and comes down on his...
hands and knees."
A short season makes these extra special.Such a misunderstood fruit, the fig. Do you eat the skin, when is it ripe, how do you eat a fig? Yes eat the skin, it’s ripe when it’s soft, and Ken Russell’s “Women in Love” has a fig eating scene that will blow your mind. Here are 3 delicious fig dishes:
Slice in half, wrap with prosciutto, serve with a balsamic reduction.
Slice in half, smear with a soft goat cheese and drizzle with honey.
And lastly, make the outrageous end-of-summer tart recipe below. Serve with Chateau Haut Sarthes late harvest Semillon. $10.99 in the wine store.
Fun news! Marczyk Fine Foods happens to be the only Colorado market recommended by Sunset Magazine in their August Smart Seafood Guide! When we first opened Marczyk’s, our open fish case design raised some eyebrows. Pete fought hard to keep it because when you can see, and smell, really fresh fish it’s a beautiful thing, and storing and displaying fish on ice is the best way to keep it fresh. Thank you Jeff and Paul for your commitment to fresh, sustainable, and delicious fish, and thank you for buying it!
Fresh fish from Hawaii: swimming yesterday, here today.
Call 303 894-9499 and ask the fish dept about this week’s catch.
Ela Peach Celebration continues!
Juicy, delicious, organic, Colorado…four fine reasons to buy these by the box.
Look for these peachy specials around the store:
By the case: $49.99, share them with your neighbors!
Fire roasted corn and peach salsa for your grilled fish, and pancetta wrapped peaches, mozzarella, basil, and a balsamic reduction in the prepared food case.
And last but certainly not least: Peach pie!
Munson Corn from Boulder
In a month it will be gone so eat plenty now.
Pesticide free, super sweet treats from local farmers the Munson family, who have been farming outside of Boulder for years. Is it possible to eat too much? So far, no. http://www.munsonfarms.com/.
Deal of the week:
Stuffed Pork Chops, $8.99/lb
Saltimbocca-esque. Niman pork chops stuffed with Niman ham, provolone cheese, fresh Mozzarella, and garnished with a sage leaf.
Wine deal of the century:
Every reason in the world to buy this by the case
Pedroncelli Syrah is our red wine of the month, and we have a killer deal of $99/case just for you. Rich and floral, notes of pepper, and toasted wood. (Regular price: $14.99 per bottle.)
Cheese love, cheese tastings:
Try our peaches with smoked chèvre, mint, and touch of vinegar, ready to grab and go in the cheese case.
Want to know more about cheese? Come to our free Cheese 101 class, September 5th, at 2pm. Presented by Chris Cole, cheese monger to the stars. Chris also creates an awesome cheese tasting station every Friday, 5:00-7:00PM. Stop in when you’re here for a burger.
Fresh Fig Tart with Rosemary Cornmeal Crust and Lemon Mascarpone CreamFor crust
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon sugar
1/4 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into pieces
1 1/2 tablespoons finely chopped fresh rosemary
4 to 5 tablespoons ice water
1/3 cup sour cream
1 cup mascarpone cheese (8 oz)
1/4 cup sugar
1 1/2 teaspoons finely grated fresh lemon zest
1/8 teaspoon salt
2 tablespoons red-currant jelly
1 tablespoon honey
1 1/2 lb fresh figs
Special equipment: an 11 1/4- by 8- by 1-inch rectangular or 10-inch round fluted tart pan (1 inch deep) with a removable bottom
Pulse together flour, cornmeal, sugar, and salt in a food processor. Add butter and rosemary and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons ice water and pulse until just incorporated.
Gently squeeze a small handful: If it doesn’t hold together, add more water, 1/2 tablespoon at a time, pulsing after each addition and continuing to test.
Press dough evenly onto bottom and up sides of tart pan with floured fingers. Smooth dough with a small offset metal spatula or back of a spoon (floured if necessary), then roll a rolling pin over top of pan to trim dough flush with rim. Chill crust until firm, about 30 minutes.
Preheat oven to 400°F.
Bake crust in middle of oven until center and edges are golden, 25 to 30 minutes (don’t worry if bottom of crust cracks), then cool in pan on a rack.
Prepare filling and assemble tart:
Whisk together sour cream, mascarpone, sugar, zest, and salt in a bowl.
Heat jelly and honey in a small saucepan over moderately low heat, whisking, until jelly is melted, about 4 minutes, then cool glaze slightly.
Remove side of tart pan and spread mascarpone cream in shell. Cut figs lengthwise into 1/4-inch-thick slices and arrange decoratively over cream. Brush figs with honey glaze.