September 12 2009

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STORE HOURS


Monday
to Saturday
9 am-6 pm

Sunday
10 am-5 pm

You know the old Yogi Berra quote, "Nobody goes there anymore. It's too crowded." But I bet you didn't know he was talking about the Pike Place Market in the summer! It gets really crowded down here when it's warm and sunny. It's always a temptation to avoid the culinary places that improve the quality of my life when the secret gets out and the lines form (e.g. 'Salumi'). My other excuses are that it's too far to go (Spud's on Alki - I'm serious) or I don't have time (Harvest Vine). Yet, like exercise, it's always worth it when you're finished, isn't it? The vibe at your favorite places attracts you and you are swept into the experience once you get in. You wade through the crowd or small-talk through the line until the best thing in life is upon you: you're next! The food is how you remember it. The service is familiar and unique. You don't want it to end but it must so you can be grateful that you didn't listen to the reasons not to come. Invariably, like seeing old friends, you promise to "do it more often."

So say yes to the voice and ignore Thomas Wolfe's lament. You can go the Market again!

See you at the store
Pat

  
 
 
What's New in Deli


For enduring the shameless use of quotes above, we're going to let you in on a secret good deal. Neal's Yard Colston-Bassett Mini-Stiltons are now available for pre-order. I know they're a long way out - the holidays - but these cheeses take a slow ship from England then zoom across our huge country and get here just in time for the eating holidays. Call us with your information and we'll reserve one for you straight away. (800.873.6685)

From Rollingstone in Idaho, we have one of their rare aged goat cheeses, Idaho Goatster. Typically tangy and mildly nutty, you'll definitely taste the resemblance to their fresh chevre. We saw it rain once or twice recently, so we brought back the Rollingstone Pistachio & Basil Torta for the fall season. This wonderfully pretty cheese is not agoraphobic, so if the sun comes out, you're cool.

We have another option for spicy salame lovers: Molinari Hot Salame. This dry salami is just shy of a pepperoni and is "just right" in terms of heat. We think you'll like it. Speaking of hot, we now carry locally made Zoe's Chorizo. It comes in a stick and can be sliced - perfect for panini or atop your next home-made pizza.

What's New on the Shelves


You've heard of our famous, award winning chocolate chip cookies - the ones we sell piping hot in our café every day, right? Ever wanted to make them at home but were too embarrassed to ask for the recipe? No worries. We rolled the dough up in a log and packaged it in our refrigerator so you can take a pound of our chocolate chip cookie dough home and bake them off yourself. You can bake a fancy dessert but who in their right mind would pass up a hot chocolate chip cookie at the end of a meal? Nobody you should invite over, that's for sure!

And now for something completely different..... The Atlas 150 Wellness Colored Pasta Maker is now available at DeLaurenti. These anodized aluminum babies are nickel and chrome free so the pasta you taste will be the pasta you made (no tinny undercurrents). And yes, they come in colors! Blue, Red, Black are in stock. The Yellow, "Ice" Blue and Pink are available to order. These are truly Italian works of art that will function for generations in your kitchen. You have to see them!

 


What's New in Wine


Stephen has cornered the market on amazing Sangiovese from Tuscany and we are the beneficiaries. Castello di Monastero Sangiovese is quite simply a perfectly correct rendition of this noble grape. We're practically giving it away - in essence, were evangelizing for one of our favorite grapes. Stephen also has a line on the simply elegant 2004 Castello di Bossi Berardo Chianti Classico. Again, this is an incredible value for such an amazing bottle. With the recipe below and a bottle of the Berardo, you may have a perfect dinner.


 

 

Upcoming Wine Tastings


As you know by know by now, wine tastings take place upstairs in our Wine Department each Saturday from 2-4pm and are always free. We pair cheeses with these wines to round out the experience. Here's what coming....

12 September - Stephen's Picks. Always worth the anticipation, Stephen's Picks will take you places maybe you haven't enologically travelled.

19 September - Maryhill Wines from Washington State. Classics from our great state.

 

Recipe: Pancetta Wrapped Roasted Pork Loin


This is a good one. You can make this a day ahead of time or even freeze an extra loin. When guests arrive, you'll kill 'em with your skills!

 

Blend the garlic, rosemary, thyme, and oil in a small food processor until it forms a paste.
Sprinkle the pork roast generously with salt and pepper. Butterfly the loin lengthwise. Arrange the pancetta slices on your counter or cutting board, overlapping each slice a bit. (Done correctly, it will be in the shape of a rectangle big enough to wrap the loin.) Spread half of the garlic mixture along the butterflied surface of the loin and fold the loin back over itself. Spread the other half of the garlic mixture over one side of the loin. Place the loin, garlic mixture side down, in the center of the pancetta rectangle. Wrap the pancetta slices around the pork and tie the whole thing up with string. It doesn't have to be pretty; it just has to keep the pancetta on the loin. You'll cut the string off before you carve and serve. Place the pork in a roasting pan, covered, and refrigerate the whole thing for about an hour - you want the loin cold.

Preheat the oven to 350 degrees F.

Pour 1/2 cup of broth and 1/2 cup of wine into the roasting pan. Add more broth and wine to the pan juices every 20 minutes. Roast the pork for 90 minutes covered. Raise oven temp to 400 and finish for 30 minutes to crisp the pancetta Transfer the pork to a cutting board. Cover with aluminum foil and let stand for 10 minutes. (This is a HUGE step. Dry pork awaits those who don't.) Remove the string. Reduce the pan drippings with white or red wine then sauce the carved loin.

Sangiovese (see above in "Wine") or a hearty pinot noir would be delightful with this dish.

Serves 4-6

  • 1 (3 1/2 to 4-pound) boneless pork loin
  • 4 oz thinly sliced pancetta
  • 1 1/2 cups chicken broth
  • 1 1/2 cups dry white wine
  • 8 large roasted garlic cloves (roast in olive oil for 20 minutes in 450 degree oven) - Save time and buy the roasted garlic head here at DeLaurenti!
  • 1 Tbsp fresh rosemary
  • 1 Tbsp fresh thyme
  • 1 Tbsp olive oil Salt and pepper


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