CURED: All Things Delicious Edition (Vol 4 Issue 37) - Cured
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CURED: All Things Delicious Edition (Vol 4 Issue 37)

Good Morning Friends of Cured,

We hope you all enjoyed another gorgeous Colorado weekend, the last official weekend of summer before the Autumnal Equinox arrives today! It was wonderful to see so many parents in town for CU’s parents weekend, as we stocked family after family up with picnics and goodies to be enjoyed in the outdoor sunshine. A special thanks to Lisa and Brad for having us up to feed their group of out of town friends with an over-the-top Cured Pig Roast!  To celebrate the arrival of fall, we have some particularly delicious goodies that are new to the shop that we hope you’ll enjoy as much as us!

Compartes Chocolate. I have to say, I really don’t think there is anything better then coming into work and finding a massive box of chocolates with a note saying “we hope you’ll give us a try.”  I mean, chocolate of any sort is a pretty wonderful thing, but when comparteschocolateeach bar is wrapped in the most gorgeous of packaging, glistening like little individual presents, just beckoning to be opened up and enjoyed, you know its going to be a good day. Honestly the hardest part of this whole experience was narrowing down which bars to add to our shelves. They were simply all that good. Compartes Chocolate has been a Los Angeles chocolate tradition for over 60 years. They were founded in 1950 on the principle of bringing European chocolate techniques, recipes and artistry to the United States, and have surpassed even their own expectations. Since its origin, due to its innovative, and amazing product, the shop quickly became the favorite of many celebrities (Marilyn Monroe, Frank Sinatra, Elvis Presley, Winston Churchill, the Kennedys…) and today continues to be enjoyed by bevies of Hollywood stars and hard core chocolate aficionados alike. The flavors are unique, intriguing and perfectly executed (white chocolate with matcha green tea, milk chocolate with waffle cone and dark chocolate with smoked sea salt anyone?!), and each bar is more beautifully wrapped than the next.  We have quite the array of flavors now adorning our chocolate table, and highly suggest coming in for at least one, if not all, of the bars to try.

Bellota Lardo. Perhaps a slightly odd segue from chocolate to lardo, but as long as we’re discussing all things heavenly and delicious, it seems only appropriate to throw lardo from lardothe Spanish Iberico de Bellota Pigs into the mix. Lardo in its own right is a pretty incredible thing. Cured pork fatback is always rich, melting, perfectly salty, creamy and delicious, but Lardo from Spain!?! This is not lard – instead it is a melt-in-your-mouth charcuterie unlike any other. Fatback from Spanish Ibérico de Bellota pork is ideal to make the best lardo. Acorn-fed, free-range Ibérico pigs produce a fatback that is nearly two inches thick. Once it is salted and spiced, the fatback is hung to dry, losing most of its water and transforming into a silky, nearly spreadable block of piggy flavor. Ibérico de Bellota Lardo is a beautiful marriage of the finest free-range Spanish pork and a classic Italian recipe.  The result is a silky block of perfectly creamy white goodness with a coating of spices.  Layer it on top of fresh pasta, grilled vegetables or freshly made flatbread. Add it along side your toast and eggs for a truly elevated breakfast, or simply gobble it up with a fresh baguette. No matter how you enjoy, we promise you’ll be happy you did!

Freshly made Quiche and Friday Night’s Feast. I popped by the shop the other day to grab a few things and pick up some quick lunch to take home to Holden. Like any good 6 month old, he’s become quite the cheese and charcuterie connoisseur by the way 😉  While grabbing goodies for the afternoon I noticed that stocked in our fridge was one of the most perfect lunch snacks I could imagine: a slice of freshly baked quiche and a little pile of farm fresh greens. I felt like I had stumbled into my favorite market back in France, and could not have been happier about it. I wont go on and on, I’ve done thatenough over chocolate and lardo already, but I was so pleasantly surprised that I simply had to share the utter deliciousness and genius of yet another new treat in our grab and go section. While we’re talking about all things delicious, don’t forget about our Friday Night Dinner this week when we’ll be welcoming in fall with some comfort food, Cured style, with a “Pot Pie” of Hudson Valley Duck, Veggies, and Local Wild Foraged Mushrooms. We’ll serve it alongside a farm fresh Green Salad with Roast Winter Squash, Chèvre, Spiced Roast Nuts, and Cranberry Vinaigrette, and also include a specially paired bottle of wine (white or red options available). Dinner for two costs $35 including the wine, and will be hot out of the oven at 5:30! As always, call in advance to reserve your feast!

Don’t that Brad is whipping up a fresh batch of pasta tomorrow morning for our weekly Wednesday Pasta Day! This week he’s making sweet corn, marscapone and basil angolotti with Cure Farm spicy greens. He’ll be making it on the back counter from 7-9am and it’s available on a first come first serve basis!

That’s all for today! We hope to see you in the shop soon for some delicious tastes and treats!

Will + Coral