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November 2013

2272 Oak Bay Avenue Victoria, BC 250-592-4080 www.ottaviovictoria.com

NEWSLETTER ISSUE 44

ETORKI Ottavio’s Etorki is made by producer Fromagerie des Chaumes in southwestern France, the Basque region of the Pyrénées. The name Etorki means “origin” in the Basque language and this sheep’s milk cheese cheese is made from the milk of Manech ewes, which have lived in the region for centuries. The curd is pressed but not cooled and after they are taken out of their molds, the wheels are placed in a brine solution for a couple of ours before being allowed to dry and then salt rubbed on the exterior several times during the first week. They are aged three to six months. Etorki is smooth and buttery, with caramel and nut undertones. Pair Etorki with chardonnay, rioja, or a sparkling white and enjoy it as a table cheese, melted in recipes, or on a cheese board with pears, apples, cornichons, spicy olives and salumi.

OYAMA SAUSAGE COMPANY

www.oyamasausage.ca We are so lucky to have become good friends with John and Christine van der Lieck (and their fantastic kids!) – the founders and owners of Oyama Sausage Company in Vancouver. Hailing from a five-generation, family-based charcuterie trade, they truly embody the traditional and artisanal art of charcuterie. They start with ethically raised animals, resulting in the freshest and best meat around, then they cure and age their products optimally, never rushing the process. Always experimenting with different herbs, spices, flavours and ideas, their charcuterie ranges from the traditional to the modern. We carry a vast array of Oyama charcuterie (look for the green labels in our meat case). We especially love the Chorizo Castellano.

NEW &

         Notable

COCOLICO PEANUT & DARK CHOCOLATE SAUCE

Need we say more? Seriously though, try it on gelato, toast, with fruit or by the spoonful.

VANCOUVER ISLAND SALT COMPANY CANADIAN FLEUR DE SEL & SMOKED SALT

Made by Andrew Shepherd at Cherry Point, his is the first commercial company to harvest sea salt in Canada and the only one in Canada or the U.S.A. to produce authentic Fleur de Sel!

SZASZ PRESERVED LEMONS

They are finally back and ready for all your recipes. We especially like them chopped up on chèvre frais and drizzled with olive oil or add them to your favourite North African recipes.

ORGANIC FAIR SODA SYRUPS

Try Orange Cardamon and the brand new Cherry Cola Syrup in your favourite sparkling water or cocktail.

SWEET TREE VENTURES BIRCH SYRUP

From Quesnel, in the Cariboo Region, this syrup is a West Coast alternative to maple syrup and can be used as a topping on fresh fruit or gelato, as a glaze on meats and vegetables, in dressings and marinades, or simply as a sweetener.

DID YOU KNOW? Driving home the other day, I was fascinated by a CBC program regarding best before/expiry dates on food and the business it has become. Evidently, about 40% of our food is thrown out! I highly recommend reading and listening to Doug Raunch’s take on “repurposing” food and his new venture, the Daily Table. www.npr.org/blogs/thesalt/2013/09/21/222082247/trader-joesex-president-to-turn-expired-food-into-cheap-meals


November 2013

2272 Oak Bay Avenue Victoria, BC 250-592-4080 www.ottaviovictoria.com

NEWSLETTER ISSUE 44

" November’ s Recipe FARRO (SPELT) RISOTTO MILANESE Ingredients

generous pinch of Mancha Oro* or Natural Artesano Saffron* threads (about 30) 4 cups of Ottavio Chicken* or Vegetable Stock* 2 tbsp Extra Virgin Olive Oil such as Olio Carli* or Primolio* 1 carrot, finely chopped 1 onion, finely chopped ½ chile pepper, seeded & finely chopped-optional 4 garlic cloves, finely chopped approximately 2 cups of Organic Spelt* salt & pepper to taste

½ cup dry white wine 2 tbsp Cow’s Creamery Butter* ½ cup of Parmigiano Reggiano* or Grana Padano*, grated ¼ cup sliced almonds 1 orange, zested 1 handful of flat-leafed parsley *available in the deli

m

  In a small saucepan, over medium-low heat, steep the saffron in the stock. Keep warm.   In another pot, over medium-high, heat the extra virgin olive oil. Add the carrots, onions, chile pepper and garlic and stir for a few minutes to soften.   Add the spelt and stir for one more minute; season with salt and pepper   Stir in the wine and allow to evaporate, about 1 minute.   Add a few ladlefuls of the saffron stock at a time, stirring vigorously with each addition.   Just like when making regular risotto, allow the liquids to mostly evaporate before adding more.   Cook the spelt for a total of 20-30 minutes, using all of the liquid. In the last minute of cooking, stir in the butter and cheese.   While the risotto is working, toast the almonds and pulse them in a food processor into fine crumbs.   Combine the almond crumbs with the parsley and orange zest to make a gremolata. Remember, this dish will be firmer and more al dente than traditional risotto.   Serve the spelt risotto in shallow bowls and garnish with the orange gremolata.

EVENT: W EDNESDAY , N OVEMBER 6 TH 7-9 PM

Estate Olive Oil Tasting

Don’t miss this popular event – it sells out very quickly! You’ll get to try more than 30 varieties of extra virgin olive oils, as well as learn about the harvest, production, and mystery of olive oil. You will leave with a renewed understanding of the elixir that is olive oil. Finish the evening off with illy coffee and our own olive oil cake. Tickets are available on the deli side at $25 per person.

Ottavio Newsletter November 2013  
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