This week and next, Marczyk Fine Foods will be shining a light on Spanish foods, especially Andalucian products. Andalusia is the Southernmost area of Spain in the Iberian Peninsula, and Seville is their capital. Hot weather produces the famous Marcona almonds, fragrant olive oils, and quince, from which Membrillo is made.
Molino de Leoncio Gomez Olive Oil. A combination of three olives from the South of Spain. Different flavors of the olives give this oil a complex flavor with a slightly peppery kick and a smooth, sweet finish. $11.99, great price too!
Piquillo Peppers. Rich, smoky flavor. They are roasted in wood-burning ovens, try them stuffed with tuna and goat cheese. Tune into the Westword Cafe Society blog for this recipe next week.
Blanxart (blahnd-chart) chocolate. A rich chocolate in a beautiful package. Blanxart selects, roasts, and blends their own cocoa beans to ensure the best quality and taste. The dark with candied orange peel is especially addictive.
Corazon del Sol Membrillo. Quince paste with Manchego says Spain. This sour fruit, which looks like a yellow pear, is boiled and sweetened to create a red paste. Made by hand in the North of Spain.
Matiz Tortas de Aceite. Hand made crackers. The tradition of making these tortas originated in Seville more than 100 years ago. Savory, sugared, or cinnamon, these beautiful crackers are rich in olive oil.
Marcona Almonds. The finest almonds in the world. Richer and sweeter than other almonds, the Spanish roast them lightly in olive oil.
Monte Enebro. “One of the 100 best products of Spain.” A dense goat cheese with a coating of ash, this is one of those cheeses that you take to a party and everyone asks “what is that?” Rare even in Spain so hurry over.
Manchego. Spain’s most popular cheese. A hard raw milk sheep’s cheese, we’ve brought 3 kinds in: a young 4 month one, and older 12 month one, and a rosemary crusted version with a nice herbaceous taste. When matching with
Membrillo, don’t be stingy with either!
Murcia al Vino. Wine and cheese all in one bite! A goat’s milk cheese washed with red wine.
Queso Ibores. Ummm, buttery. A semi hard raw goat’s milk cheese.
San Simon. A mild full flavored cheese in a pear shape. This smoked cow’s milk cheese is delicious for dessert with fruit, and prehaps a nice glass of Fino en Rama sherry, chilled.
Steak of the week(end): Niman Ranch Top Sirloin. This lean and tender cut is perfect for the grill. $9.99.
New! German potato salad. Bright and vinegary, just right for hot days. Whole mustard seeds give it a great texture and bacon gives it a nice smoky taste.
New! Maria’s yogurt and fruit parfaits with house-made granola. Jump start your morning. Made with fresh fruit and Noosa honey yogurt, Colorado’s own yogurt.
Glorious pies. High summer means Wild Maine Blueberry pies, which are pulling ahead of the cherry in popularity. Come judge for yourselves.
Chocolate Quince Paste Candy
5 oz (150 g) Corazon del Sol Membrillo (quince paste)
1 lb (450 g) dark chocolate
pinch of salt
1 cup roasted walnut pieces, or Marcona almonds!
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/almonds on chocolate when it has cooled a bit, but still warm.
For more Andalucian and Spanish recipes, go to our recipe page on our website.