|Bonjour Les Amis,Memorial Day is upon us! We are open all weekend & Monday as well, from 11 am to 5 pm.Although Memorial Day is clearly an American affair, we have everything you need for your fete.
May you have a more successful holiday than Monsieur Hulot!
CAMARGUE WILD RICE SALAD
We have both red & black wild rice from the marshes of the Camargue. Read all about what makes this rice special. I usually think about wild rice during the winter, but am on a quest to make delicious gluten free summer salads for my husband. Here’s a carnivorous version, and one for vegetarians… Items in bold are ingredients we have for sale.
Wild Rice & Poultry Salad with Tarragon from Bon Appetit
14 1/2-ounce chicken broth
1/2 cup wild rice (about 3 ounces)
2 cups diced cooked chicken or turkey (about 9 ounces)
1 large celery stalk, diced
1/2 large crisp red apple, diced
1 green onion, thinly sliced
2 tablespoons minced fresh tarragon or 2 teaspoons dried, crumbled
2 1/2 tablespoons olive oil
1 1/2 tablespoons tarragon vinegar
1 teaspoon Dijon mustard
Pinch of sugar
Combine broth and wild rice in small saucepan. Bring to boil. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes. Transfer to medium bowl. Cover and refrigerate until well chilled.
Add chicken or turkey, celery, apple, green onion and tarragon to wild rice. Whisk remaining ingredients to blend in small bowl. Pour over wild rice mixture and toss well. Season with salt and pepper.
CAMARGUE RED RICE SALAD by Kerry Saretsky
serves 4 to 6
2 cups Camargue red rice
1 medium zucchini, small dice
1 cup chopped haricots verts
1 1/2 cups flat leaf parsley
1/2 cup olive oil
2 tablespoons lemon juice
Freshly cracked black pepper
2 scallions, finely sliced
40 French green olives, such as lucques or picholine, pitted and chopped
2 cups spinach, chiffonade
1 cup chopped walnuts
Boil the rice just as you would pasta, in a large pot of boiling salted water, for 30 minutes, or until it is tender, but still has a firm texture. Add the zucchini and haricots verts, and cook an additional 5 minutes. Drain the rice and vegetables together.
While the rice and vegetables are draining, roughly chop the parsley, and add it to the food processor with the olive oil and salt. Run the machine for 5 minutes, until you have a very green parsley oil. Add the lemon juice and some pepper, and then add all the sauce to the rice, along with the scallions, and toss well.
Leave the rice salad to cool completely to room temperature. Just before serving, toss in the olives, spinach, and walnuts. Serve at room temperature alongside poultry or fish, or as one of many vegetarian salads.
FOR THE GRILL
Check out our freezer for an incredible array of meats.
Made in California in a traditional French style:
Basque au Piment d’Esplette $10.99
Chicken Merguez $8.99
Lamb Merguez $12.99
HOLIDAY SPECIAL Lamb Merguez 3 lb pack $35 (call & reserve one!)
Bistro with Herb de Provence $9.99
Boudin Noir $12.99
Boudin Blanc $12.49
Saucisse de Toulouse $9.99
Tails & Trotters
WA pork finished on Oregon hazelnuts:
Spicy Italian $9.99
Sweet Italian $9.99
British Bangers $9.99
All natural game sausages made by a Swiss-trained chef:
Smoked Duck with Apple Jack $11.99
Pheasant with Cognac $11.99
Snake River Farms
Chorizo made with Kurobuta pork:
Exceptionally delicious cuts of Iberico meat. These melt like butter in your mouth. Grill or pan sear & treat yourself to hog heaven:
Pluma Iberico $41.99 lb
Secreto Iberico $42.99
Clovis Cucumber, Garlic, Dill Mustard $6.99
Want to make exceptional egg salad? Use this mustard from the Champagne region!
Amora Savora $9.99
There’s nothing more French than Amora mustard, except maybe Savora. 11 different spices and herbs, including malt vinegar, cayenne pepper, nutmeg, mustard seeds, cinnamon, cumin, garlic, tarragon, cloves, celery, and thousand-flower honey. Serious flavor, seriously French.
Le Saunier de Camargue Fleur de Sel $12.99
Fleur de Sel from the Camargue is drier & finer than any other. The name comes from the fact that this takes on the aromas of violets as it dries in the sun. Hand-raked & harvested by a master salt maker.
Biscuiterie de Provence Delice de l’Amandier au Citron $13.99
This traditional Provencal cake is gluten free! Made with sugar, 32% almonds, eggs, AOC Charantes Poitou butter & lemon extract, it’s packaged to stay fresh if you don’t plan to finish it in one sitting.
Montmarte Brut Rose $8.99
For 9 bucks. we’re talking a lot of happiness. This bohemian sparkly combines Gamay, Cab Franc, & Pineau d’Aunis adding up to just the right amount of fruit. If you are having a wedding or a party, or if you have any sense at all, this is your wine. One of the best budget sparklers out there.
Maitres Vignerons de la Vidaubanaise Le Provencal Rose 2013, Cotes de Provence $10.99
Grapes are selected from the limestone foothills, in the sunny Mediterranean. Bottled in the traditional ‘flute de corset’, this is like turning your table into a Provencal cafe. 50% Grenache, 20% Consault, 20% Carignan and 10% Syrah–deliciously lean & ready to delight you. I want to pair this with a seafood paella, ala Nice.
Chateau Sainte Eulalie Printemps d’Eulalie Rose 2013, Minervois $11.99
This is made by a passionate young couple who have a traditional manor house in between Narbonne & Carcassonne. Made with organic Syrah, Cinsault, Carignan & Grenache, I love the minerally zip this has, despite its deceivingly dark appearance. This is the one to have with grilled lamb with rosemary & thyme. How cool does this Gite look in Minervois?
My Paris Kitchen by David Lebovitz $35
It’s finally here! I was nearly speechless when David visited our shop a few weeks ago… Now we’ve got our hot little hands on his delectable new cookbook. David’s personality shines through, in between recipes are the cheeky adventures of an American abroad, such as, “La Stresse du Supermarche” and “Ice is Nice”. Apparently it is okay to put ice cubes in your French rose: “Rose isn’t considered wine down here. It’s a drink,” he quotes his Provencal friend. I want to make his lamb merguez meatballs with Sriracha sauce tout de suite!