Happy Spring

Happy Spring, everybody! While this was by no means the worst winter we've ever had, I am still greatly relieved to see it end.  I'm sure I'll change my tune come August, but for now I say, "bring on the sunshine!" 

Here at the store, we are growing right along with our fig and olive trees.  This week I attempted our very first mobile tasting up in Bentonville and it was a smashing success!  My audience was eager to learn the ins and outs of olive oil and they came armed with great questions and enthusiasm for trying new things.  Hooray! If you think that you'd like to set up a mobile tasting, just shoot us an email.  It was a lot of fun, and free for you!  

I want to thank all of you who came to our first Happy Hour last month.  I hope you're ready for another one, because we are doing it again.  Join us next Thursday, March 26 from 5-8:00 at our lovely store front, 28 E. Center St., for wine, snacks and good company.  And while you're here, you can check out the awesome write up on C & G in the latest edition of the Idle Class Magazine. If you've never read it, The Idle Class is an excellent local magazine that covers all the arts, music, food, nightlife, etc. happening in NWA.  

And now, the recipes.  I'm giving you guys two very Springy dishes to make here.  These are not quick, but neither are they difficult to make.  The first is a Vietnamese Shrimp Spring Roll that is packed full of flavor. There is very little "cooking" involved, so those of you who claim to not be able to cook, this one's for you.  The only thing that takes time and (tons of) patience, is rolling these little buggers.  But! It is really kind of fun and relaxing, as long as you know that it is not something to do in a rush.   

The second dish I am giving you is a great centerpiece for Easter or Passover, coming up in two weeks.  Slow Braised Lamb Shanks using our Coratina EVOO and a nice Malbec wine. Six hours of lamb simmering in lovely, shimmery olive oil and a nice rich red wine? Wow. Lamb is not too hard to find in these parts.  I know Richard's Meat Market has some and there are quite a few local farms that you can order lamb from.  You can find these fine people at the Jefferson Center Indoor Farmer's Market.  The doors open at 9:00 a.m. on Saturday, for the next two Saturdays and then (and then!!) Market on the Square begins April 4! 

Enjoy, friends! I hope to see you on Thursday!

Vietnamese Fresh Shrimp Spring Rolls
1 package clear edible rice paper sheets
1/2 lb. shrimp (cooked, peeled, de-veined, halved)
1 bunch fresh cilantro leaves, washed and dried
1 bunch or bag of fresh baby spinach leaves (washed and dried)
1 cucumber peeled and cut into very thin strips
1 carrot peeled and cut into very thin strips
2 scallions, thinly sliced
1 package vermicelli rice noodles
4 Tbsp. good quality soy sauce
4 Tbsp. + 1 tsp. Honey Ginger White Balsamic Condimento
2 tsp. Japanese Roasted Sesame Seed Oil

Dipping Sauce
Hoisin Sauce, to taste
chopped roasted peanuts
or spicy Vietnamese fish sauce

Directions:
In a small bowl, toss the thinly sliced carrot and cucumber with 2 Tbsp. of Honey Ginger White Balsamic and set aside.

Heat 3 quarts of water to a gentle simmer. Remove the pot from heat and immediately stir in 2 Tbsp. soy sauce and 2 Tbsp. Honey Ginger White Balsamic. Add the vermicelli rice noodles to the seasoned water and allow to sit for 10 minutes until tender. Drain well and toss with an additional 1/2 tsp. of sesame oil blended with 1/2 tsp. soy sauce, and 1 tsp. Honey Ginger White Balsamic and set aside

Drain the carrot and cucumbers and make sure all other veggies and herbs are cleaned, dried, and set out before you start. (I just put them on separate paper towels or on a few clean dish towels.)

In a shallow dish such as a pie plate, mix together 1 c. of warm water with 1 Tbsp. soy sauce, and 1 Tbsp. of Honey Ginger White Balsamic. Dip a sheet of rice paper wrapper into the seasoned water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface.

On one edge of the rice paper, lay a small handful of noodles, two shrimp halves, some cilantro, a few baby spinach leaves, some cucumber strips, a few pieces of shaved carrot, and a sprinkle of green onions, being careful to not over stuff the roll. Carefully start to roll them up eggroll style, tucking in the sides, then continue to roll up (but not too tightly or the spring roll will split).

Combine a few spoon-fulls of hoisin sauce with some chopped peanuts to use as a dipping sauce (or serve with prepared spicy fish sauce dip called Nuoc Mam, available at Asian markets).

Serve immediately- these do not keep well and will harden up in the fridge (sometimes you can prolong their life by covering them with a damp paper towel), so it is best to make just as many as you plan to serve (store any extra unassembled fillings in fridge and roll later).

Slow Braised Lamb Shanks With Coratina and Malbec Wine Reduction



Four lamb shanks
1/2 c. flour
1 Tbsp. kosher salt
fresh ground pepper to taste
4 inch sprig of rosemary, woody stems discarded
4 cloves fresh garlic, minced
1 onion, minced
1 large carrot, finely diced
1/3 c. UP Coratina Olive Oil
3 c. robust red wine such as Malbec
1 c. water

*This recipe can be made in a dutch oven or crock pot, but plan on starting this at least 6 hours before you plan on serving it.

Directions: 

If using the oven, preheat to 300. In a wide shallow dish or a gallon size Ziplock bag, mix the flour, salt and pepper. Rinse and pat the lamb shanks dry and dredge in the flour. In a large heavy bottom pan or the Dutch oven, heat the Coratina over medium-high heat, and brown the lamb shanks until golden brown on all sides, taking care not to overcrowd the pan, cooking for about 5 mins per side, then set aside.

In the same pan, add all of the vegetables and saute over medium heat, scraping up any browned bits, until the onions are translucent, approximately 8 mins. Pour in the wine and simmer for 5 more minutes and then add 1 cup of hot water. Add the fresh rosemary to the crock pot or Dutch oven and arrange the shanks on top. Pour the wine and vegetables over the top. Cook, covered for 6 hours in the oven or in a crock pot set on low.

After 6 hours, carefully remove the shanks from from the liquid, taking care not to allow the meat to slip off the bones. Cover to keep warm. Strain and de-fat the braising liquid. Place in a small saucepan and reduce by half. Adjust the seasoning with salt and fresh ground pepper. Pour the reduction over the lamb shank placed atop a bed of mashed potatoes made with Ultra fresh UP Arbequina (or Butter Infused or Garlic!) extra virgin olive oil.