Special Delivery! Amora and More.. Thursday, Jul 24 2014 

Paris Grocery Seattle

July 24, 2014

Bonjour Les Amis!

My birthday present came in the form of a delivery from NYC of new gourmet finds & old favorites. I’d like to think I send you a catalog of deliciousness every week.

Come in & see what I’m excited about this week… And thanks for those who came to our wine tasting!!!

A Bientot,
Catherine Reynolds

Nicolas Alziari ‘Fruitee Douche’ Extra-Virgin Olive Oil $35
One of the most sought-after olive oils in the world. In 1868, Nicolas Alziari quit the family laundry business & bought a few mills in Nice. Likened to Champagne, this is considered “Grand Crus’ olive oil. I’m really proud to carry this exceptional oil.

 

 

Brie Fermier Jouvence $25.99 lb

The “Farm of Rejuvenation” is known to make some of the best brie we can get in the US. Even Murray’s raves about it. I’m so excited to stock this!

 

La Cigogne Elderflower Tomme $26.99 lb
This exotic new Tomme includes Elderflower liqueur, which made me swoon. Brought to us by a local cheese importer. Fruity & floral , yet earthy. Pair with an Alsatian white.

Jean Vullian Montmelian 2013, Vin de Savoie  $12.99
The perfect white to pair with alpine cheeses. 100% Jacquere showing terroir of wet gravel, grapefruit & white flowers. The ‘Muscadet of the Alps’.

Schlumberger Les Princes Abbes Pinot Blanc 2011, Alsace$13.99
It’s rare to find great Alsace wine at this price! Clean, pure, food friendly.
“Smooth and nicely balanced, with juicy acidity framing the white stone fruit flavors on the easygoing, moderately persistent finish.” -IWC

 

 

Amora Mustard $3.25 150 g; $5.50 440 g
Back by popular demand–I was selling it before it was even unpacked! People FREAK OUT over this mustard–it’s so darn French. I was reading how even one NYC Fashionista carts tons of it home in her luggage. Essential for making your fridge French, or a classic vinaigrette.

Amora Mayonnaise de Dijon $4.99
As soon as we got this, I bought a tube to jazz up my lunch. French free-range egg mayo with Amora mustard in it? I’M SOLD! “Amora Dijon mayonnaise is so good because it is made with quality ingredients: egg yolks from hens kept outdoors and delicious Dijon mustard Amora.”

 

Favols Green Tomato Jam with Citrus $6.99
We’ve had many requests for green tomato jam & I finally found this! Fruit is sourced from Aquitanian vineyards in the SW of France. Pair with your favorite sheep cheese.

Favols Delice Clementine aux Epices $7.99
Another jam I tracked down for you… Bitter & sweet orange with cinnamon, anise, cumin, nutmeg & ginger. I’m thinking this would be exceptional with goat cheese.

 

 

 

Bonne Maman Confiture de Lait $7.49
We finally found it! Milk jam is a specialty of Brittany & Normandy, made with slowly cooked rich milk & sugar until it becomes a caramelized delight. Less sweet than American carmel, spoon this into yogurt, crepes, serve on croissants or baguettes with butter. You’re welcome!

 

Les Delices du Luberon Spreads
Take along for picnics, or the packaging makes these totally gift-worthy. Once upon a time,  Odette Msica made her tapenades to sell at local markets..
Aioli $5.99
Rouille au Piment d’Espelette $5.99: 
AOC designated Espelette Pepper, Tomato and House Mayonnaise
Creme d’Anchoiade $6.99: 
anchovy paste mixed with spices, capers, olive oil and lemon
Caviar d’Aubergines $6.99: 
grilled Provencal eggplant, French black olives, olive oil and lemon

NyonsOlive Tapenade $9.99
Tapenade from a famous Provencal olive grower. Special because it includes herbs d’ Provence, capers & anchovies. The richest tapenade we carry.

 

Marie Harel Camembert $13.99

Marie Harel invented Camembert & it became famous after she presented it to Napoleon in 1855. “Madame Harel is a national heroine. Her statue now stands in the village square of Camembert, Normandy, and her cheese is the biggest symbol of tradition and pride for the world’s greatest cheesemaking nation.” Some say she his a priest in her farm house during the Revolution, & he thanked her for giving her his recipe for Brie. Of the pasteurized Camembert available in the states, this is one of the tastiest. Pair with Chenin Blanc, Beaujolais, & Normandy Cider. Or this wine below…

Novellum Chardonnay 2013, Cotes Catalanes $11.99 (reg. $14.99)
Best vintage ever… the critics have gone crazy! I first tried this at our favorite Thai joint, Buddha Ruksa in West Seattle, & was amazed at how low the price was. While we paid twenty-something at dinner, now I can buy it for home at twelve bucks! Made by the fabulous French winemaker, Jean-Marc LaFage as a custom cuvee for Eric Solomon. Chardonnay is passed over the lies of botrytised Viognier, giving it a luxurious nose of peaches, hazelnut & honeysuckle. Perfectly balanced, creamy & ultra-refreshing with a smart package to boot, your dinner guests will never guess the price!

“More serious and layered, the 2013 VDP Cotes Catalanes Novellum s a crazy value that needs to be tasted to be believed. A custom cuvee by importer Eric Solomon and a blend of 100% Chardonnay that comes from two separate vineyards, this Cotes Catalanes is aged three months (on Viognier lees) in a combination of Burgundy barrels and stainless steel. Exotic and perfumed, with ample white peach, creme, brioche and subtle nuttiness, it flows onto the palate with a medium to full-bodied, layered and beautifully detailed texture that shows bright acidity and fantastic purity of fruit. An incredible effort that has both richness and freshness, it should continue to thrill for another handful of years.”
92 points Parker’s Wine Advocate
SWISS CHARD TART WITH GOAT CHEESE, CURRANTS & PINENUTS from Sunday Suppers at Lucques by Suzanne Goin
We now carry Dufour all-butter Puff Pastry dough because it is so hard to find, & simply the best. This is one of my favorite all-time tart recipes. For the goat’s cheese, I recommend Bucherondin or Cana de Cabra.

1 frozen sheet of all butter puff pastry (8 x 12 inches or equivalent)
2 extra large egg yolks
1 large bunch Swiss Chard, cleaned, centre ribs removed
3 tablespoons extra virgin olive oil
1/4 cup sliced spring onions (scallions)
1 teaspoon thyme leaves
1/2 cup whole milk fresh ricotta, drained if wet
1/4 cup creme fraiche
6 ounces semi aged goats cheese

Currant & Pine Nuts Relish
1/2 cup pine nuts
1/3 cup extra virgin olive oil
1/2 sprig  rosemary
1 chile de arbol
3/4 cup finely diced red onion
1/3 cup dried currants
1/4 cup balsamic vinegar
2 tablespoons chopped flat leaf parsley
sea salt and pepper

Pre heat your oven to 200c/400f.

Defrost the puff pastry slightly and unroll it on a parchment lined baking sheet. Use a paring knife to score a 1/4 inch border around the edge of the pastry. Make an egg wash by whisking one egg yolk with 1/2 teaspoon water and brush it along the border (you will not need all of it). Chill the puff pastry in the freezer until ready to use.

Tear the chard into large pieces. Heat a large frying pan over high heat for two minutes, add two tablespoons of the olive oil, the shallots and the thyme. Saute for a few minutes and add half the swiss chard. Cook for a minute of two, tossing the greens in the oil to help them wilt. Add the second half of the greens and season with a heaping 1/4 teaspoon of salt and a pinch of black pepper. Cook for a few minutes, stirring frequently until then greens are tender.

Spread the greens on a baking sheet (in the fridge is great) – when they have cooled, squeeze the water out with your hands.

Place the ricotta, remaining egg yolk and remaining teaspoon of olive oil in the bowl of a food processor. Puree until smooth and remove to a mixing bowl. Gently fold in the creme fraiche and season with a healthy pinch of salt and freshly ground black pepper.

Spread the ricotta mixture on the puff pastry inside the scored border. Crumble half the goats cheese over the ricotta, arrange the greens on top and sprinkle the remaining goats cheese over the top. If you are not ready to bake, cover the tart with plastic and refrigerate.

Bake the tart for 20 – 25 minutes, rotating the baking sheet halfway through until the cheese is bubbling and the crust is golden. Check underneath the tart to make sure the base is cooked through.

Cool for a few minutes and transfer the tart to a cutting board. Spoon some of the currant -pine nut relish over the tart and serve it on the cutting board at the table. Pass the remaining relish in a bowl for anyone who would like a little more.

Currant & Pine Nut Relish 
Pre heat your oven to 190c/375f.

Toast the pine nuts for about 8 minutes, stirring once or twice until they are golden brown and smell nutty.

Heat a small saute pan over a high heat for two minutes. Turn down the heat to medium and add the olive oil, rosemary and chile. When the rosemary and chile start to sizzle, add the onion and season with 1/2 teaspoon of salt. Turn the heat down to low and let the onions stew slowly for about 10 minutes until tender. Transfer to a bowl to cool and discard the rosemary sprig and chili.

While the onion is cooking, place the currants in a small bowl and cover with hot water. Let the currants soak for 10 minutes and drain well.

Add the balsamic vinegar to the pan the onions were in, and reduce it over a medium high heat to a scant tablespoon – stir into the onion mixture.

Add the toasted pine nuts, currants and parsley to the onion mixture and stor to combine. Taste for balance and season.

Wednesday, Jul 16 2014 

Paris Grocery seattle

July 16, 2014

Bonjour Les Amis,As most of you know, I don’t normally send you an email on Wednesdays. BUT tomorrow’s my birthday & I’m headed off for a weekend trip to La Conner.

Thanks to all who came to our tasting last Saturday. It was a huge success because of you. Hopefully we’ll do more!

Enjoy the sun, stay cool & hope to see you soon.

A Bientot,
Catherine Reynolds

_______________________

Zucchini Carpaccio with Avocado, Pistachios, & Pistachio Oil from Vegetable Harvest byPatricia Wells $16.99 reg. $34.99
This week my husband said, “Hon, I’ll make you dinner, but it cannot involve the stove.” I like a good challenge.

  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon Lemon Pepper, Saffron or French Garden Blend Salt
  • 3 tablespoons best-quality pistachio oil or extra-virgin olive oil
  • 4 small, fresh zucchini (about 4 ounces each), rinsed and trimmed at both ends
  • 1 large ripe avocado
  • 1/2 cup salted pistachios
  • Leaves from 4 fresh lemon thyme or regular thyme sprigs, with flowers if possible
  • Fleur de sel
  1. In a small jar with a lid, combine the lemon juice and 1/4 teaspoon flavored salt of your choosing. Cover with the lid and shake to blend. Add the oil and shake to blend.
  2. With a mandoline, vegetable peeler, or very sharp chef’s knife slice the zucchini lengthwise as thin as possible. Arrange the slices on a platter and pour the dressing over them. Tilt the platter back and forth to coat the slices evenly. Cover with plastic wrap and let marinate at room temperature for 30 minutes, so the zucchini absorbs the dressing and does not dry out.
  3. Halve, pit, and peel the avocado, and cut it lengthwise into very thin slices. Carefully arrange the slices of marinated zucchini on individual salad plates, alternating with the avocado slices, slightly overlapping them. Sprinkle with the pistachio nuts. Garnish with the thyme leaves and flowers and fleur de sel.
BEST SELLERS FROM LAST SATURDAY’S TASTING

Olivier Larochette Chardonnay Brut, Cremant de Bourgogne Brut $14.99
I tasted this & bought a case on the spot as it blew me away for $15. Manuel Olivier is a young rising star in Burgundy. Made with Chardonnay, this is lusciously creamy, with brioche notes in spades. The perfect sparkler to celebrate with! Pair with St. Marcellin or Brie de Meaux.

Domaine Riffault “Cortem a Batis” Rose 2013, Sancerre $19.99
Made a by a young rising star in Sancerre, whose family has been in the biz for ages. Everything is hand-harvested here, which is a rarity these days in the region. This is rose made with Pinot Noir which exudes gorgeous minerality.

SMOKED SALTS

We have a huge variety of flavored salts, & one whole area devoted to smoked salts. Here’s a list of salts & recipe ideas for you:

Smoked Cherrywood: Sunchoke & Hamachi Carpaccio 
Smoked Alderwood: Roasted Asparagus with Poached Egg & Pecorino
Smoked Bacon Chipotle Habenero: Biscuits & Gravy
Smoked Garlic: Grilled Salmon
Smoked Bacon & Onion: Macaroni & Cheese
Smoked Red Pepper: Chicken
Smoked Applewood: Ribs

Fentimans Rose Lemonade $2.49 
I don’t know about you, but this looks like the perfect way to cool off this week. A Rosy Gins Cocktail made with rose lemonade.

Savoring Provence by Diane Holuigue $12.99 (reg. $39.95)
This is the time of year when all I want to do is eat fresh & drink Provencal rose. The people of Provence have made this a lifestyle. All the classic recipes & laid out like a coffee table book.

Domaine de la Chapelle Vielles Vignes 2012, Pouilly-Fuisse $33
Thanks to Patricia Wells’ pairing suggestions, I just learned a whole lot about Pouilly-Fuisse. In the 80’s, Burgundy growers stopped selling to negociants & prices went way up, whereas the prices in Pouilly-Fuisse have stayed low. This is made in the small hamlet of Solutre (pictured), a Chablis-like district known for limestone & marl. Hand-harvested Chardonnay with a small portion fermented in new oak to lend richness & weight. This is powerful & lush, yet elegant.  “All of these vines are hand-harvested (a rarity these days in Pouilly-Fuisse) and are made with great care in one of the smallest cellars I’ve ever visited.” -Importer, Peter Weygandt

Thursday, Jul 10 2014 

Paris Grocery seattle

July 10, 2014

Bonjour Les Amis,You wouldn’t believe the hoops I had to jump through, but I finally was able to get Kusmi tea in!!! The other big news is that we will be having a wine tasting with yours truly here on Saturday from 1 to 4 pm.Expect rose, Beaujolais, cheese & other goodies. Free of course!

I always feel a little guilty when a burst a tourist’s bubble… They come into a French store looking for Chateau St Michelle (with a pic on their cell phone) & I have to turn them away… 

What you’ll find at Paris is wines you can trust because we taste them, buy them for ourselves with hard-earned cash, and hope you will love them as much as we do.

A Bientot,
Catherine Reynolds

KUSMI IS HERE
We get so many requests for France’s most famous tea & I finally got a shipment in. Here’s what we have on the shelf & Anastasia tins should be arriving in the next couple of weeks (even Kusmi was out). Several of the assortments I ordered contain Anastasia.

Russian Morning No 24 $19.99
Russian Morning No. 24 is a blend of two single origin teas: a black tea from China with a subtle flavor and a black tea from Ceylon whose delicate leaves have a round, chocolate taste. This blend creates a balanced, full-bodied tea ideal for breakfast.
Detox $21.99

Blend of maté and Chinese green tea flavored with lemon and lemon grass. The combination of maté and green tea makes Detox the perfect drink to detoxify and reivigorate the body throughout the day.

BB Detox $21.99
BB Detox is a delicious Beauty Beverage with green tea, maté, rooibos, guarana, and dandelion, flavored with a hint of grapefruit.
This lovely blend is perfect for a beauty break.
Essentials $24.99
There are two of each flavor in each box, so you can try a spectrum of brews before you commit to a favorite. Green tea fans, you’ll love immune-boosting Detox, cool Spearmint, floral-infused Jasmine, light Green Darjeeling, and comforting Imperial Label. Black tea lovers, there’s lots for you too: spicy Kashmir Tchai, sweet citrus- and berry-flavored St. Petersburg, citrusyAnastasia, citrusy and spicy Prince Vladimir, full-bodied-yet-delicate Russian Morning N°24, and Darjeeling N°37, which blends Muscat grape and summer fruit notes. If you’re looking for a caffeine-free option, try Be Cool, a calming blend of licorice and peppermint.
Russian Tea Assortment $25.99
Assortment of five exclusive Kusmi black tea blends in mini tins. The perfect gift to discover – or to introduce someone else to – the wonderful taste of Russian teas: Prince Vladimir, Anastasia, Troika, St.Petersburg, and Bouquet of Flowers.
Essentials Tin $31.99
Inspired by the traditional illustrations of its now famous colored tea tins, Kusmi has created a beautiful metal gift box with a refined gold and steel design. A quintessential view of Saint Petersburg appears in relief on the sides of the tin, surrounded by iconic Kusmi flowers. Each metal tin contains 24 hand-stitched cotton muslin assorted tea bags, individually wrapped in beautiful colored envelopes to preserve the tea’s freshness.
Includes: 24 muslin tea bags (12×2)
Prince Vladimir, Anastasia, Detox, Kashmir Tchai, Imperial Label, St Petersburg, Be Cool, Euphoria, Green Darjeeling, English Breakfast, Spearmint Green, Jasmine Green

ESCARGOT
I don’t know what has gotten into Seattleites, but we have had a total run on snails as of late. Here’s what we have to feed your love of Escargot:

Saveurs de la Terre 1.5 dozen $8.99
Saveurs de la Terre 6 dozen $29.99
Escal 1.5 dozen $9.99
Escal 3 dozen $17.50
Shells 3 dozen $23.99
Pincers $3.99
Forks $4.49
Plate $6.99

Escargots Languedocienne from The Country Cooking of France by Anne Willan $50
Here’s a lovely regional way of serving Escargot, rather than with classic garlic butter. Anne, who founded La Varenne cooking school with Julia Child & James Beard, gives 3 recipes for preparing Escargot in her cookbook.

Anchovy & Walnut Sauce
10 anchovy fillets, soaked in milk for a few minutes
1/2 cup chopped walnuts or almonds
1 garlic clove, finely chopped
2 Tbs chopped fresh parsley
3 Tbs olive oil
2 thick slices lean bacon, chopped
1 thick slice cooked ham, chopped
2 Tbs cognac
1 Tbs tomato paste
1 cup veal or beef broth

Snails
14 oz can snails
salt & pepper
2 Tbs fresh breadcrumbs
Leaves from 3 sprigs fresh basil, shredded

For the sauce, drain the milk from the anchovies & chop finely on a  cutting board. Add the walnuts, garlic & parsley to the anchovies & briefly chop all of the ingredients together. Put the mixture into a bowl & mix in 1 Tbs of olive oil. Heat the remaining 2 Tbs of olive oil in a large saucepan over medium heat. Add the bacon & ham & brown well, 3 to 5 minutes. Add the anchovy mixture & cook over low heat, stirring, for 2 minutes. Stir in the Cognac, tomato paste, broth, & bring to a bowl.

Drain & rinse the snails. Stir them into the sauce & simmer gently for about 5 minutes. Salt will probably not be needed, as the anchovies are salty, but add plenty of fresh ground pepper. Stir in the breadcrumbs to thicken the mixture slightly, transfer to warmed plates, and top with the basil. Serve at once.

Le Pommier Camembert $8.99 each
Master affineur Herve Mons is behind this incredibly delicious Camembert. Mons believes that the quality of milk is paramount. Although made with pasteurized milk, the cheese is created within a day of milking–most unusual. He also wanted to make great camembert affordable for all & he has mightily succeeded. Read the entire NYT article about Mons’ visionary Camembert project.

Baked Camembert
Until I started reading Anne Willan’s book, I had no idea you could bake Camembert in the box. What a fabulous idea! 
Preheat the oven to 400 degrees. Remove the cheese from the wax paper and let come to room temperature. Place back in the wooden box & prick the cheese with a fork. Sprinkle with 2 Tbs Calvados or white wine. Some suggest adding rosemary or rubbing the cheese with garlic. Cook for 12 to 15 minutes.
Serve with bread slices, apples, or pickled vegetables.

Tomme de Savoie $18.99 lb
I have found my new favorite combination–Tomme de Savoie & Rainier cherries. This rustic beauty is back in our cheese case. You can taste that the milk is from Alpine meadows. TdS wants an invitation to your picnic along with some Saucisse D’Alsace.

L’Edel de Cleron $25.99 lb
Since the FDA won’t approve of Vacheron Mont d’Or, we got this for you. This pasteurized “wonderful thing” also comes from the Franche-Comte region, & is a supported by a ring of birch bark–otherwise when completely ripe, it would turn into a puddle of goodness. Pair with Pinot Noir  or Pinot Gris.

Wednesday, Jul 2 2014 

Paris Grocery seattle

July 2, 2014

Bonjour Les Amis!Do you know what makes me happy? Hearing how much you enjoy my newsletters & picks!

I love that you are shopping regularly at Paris Grocery. The more you come in, the better the selection I can offer you.

I’m finally able to order Kusmi tea. What kind are you looking for? 

We’re open 10 am to 3 pm on the 4th because great food & wine doesn’t take a vacation.

A Bientot,
Catherine 

SPARKLING WINE FOR THE 4TH!

Olivier Larochette Cremant de Bourgogne Brut $14.99
I tasted this & bought a case on the spot as it blew me away for $15. Manuel Olivier is a young rising star in Burgundy. Made with Chardonnay, this is lusciously creamy, with brioche notes in spades. The perfect sparkler to celebrate with! Pair with St. Marcellin or Brie de Meaux.

Louis Roederer Brut Premier $115 MAGNUM 
The ultimate wine to pop on the 4th & share with friends, & we have a great price on this.
“The NV Brut Premier is a gorgeous wine that stands head and shoulders above the vast majority of wines in its price range. Apparently, it is quite possible to make great Champagne that doesn’t cost a small fortune. Ripe pears, smoke, spices, dried flowers and herbs are some of the many nuances that emerge from the glass. The Brut Premier shows lovely mid-palate depth and fabulous overall balance. Chef de Caves Jean-Baptiste Lecaillon has done it again. This is a fabulous Brut Premier. The Brut Premier is based on the 2007 vintage, with approximately 20% 2006 wines and 10% older reserves going back to 1996. The blend is approximately 40% Pinot Noir, 20% Pinot Meunier and 40% Chardonnay. About 50% of the base wines underwent malolactic fermentation.”
92 Points The Wine Advocate

Mademoiselle de Margaux Sarments du Medoc Dark Chocolate Orange $7.99 60g
Apparently these were created accidentally in Bordeaux, but the chocolate twigs became a signature candy. Hand these out to your guests with a glass of sparkling wine.

MAKE YOUR OWN CHEESE!
These kits are lovingly made in Portland. Buy goat or cow milk (not ultra-pasteurized) & you’re set to become a cheesemaker. ThePike Place Creamery has lots of fantastic local milks to choose from, including raw milk. Deluxe kit is pictured…

Urban Cheesecraft DIY Cheese Kits:
Ricotta & Mozzarella $27 10 batches
Feta, Greek Yogurt, Yogurt $30 8 batches
Chevre $30 10 batches
Deluxe $55 30 batches

Makes Mozzarella, Ricotta, Crumbly Goat Cheese, Creamy Chevre, Paneer, Queso Blanco

Jacques's French Potato Salad recipe FRENCH POTATO SALAD adapted fromJules & Jacques Cooking at Home ($65)
Use tarragon mayonnaise & you’ll be the star of the barbeque.

About 6 cups, serving 4 to 6

Ingredients

  • 2 pounds fingerling potatoes or other small waxy potatoes
  • 1/2 cup or so extra-virgin olive oil
  • 1/2 cup 1/4-inch slices of scallion, green and white parts
  • 1/2 cup chopped onion
  • 3 cloves garlic, mashed and coarsely chopped (1 1/2 tsp)
  • 1/3 cup white wine
  • 1 1/2 tablespoons Dijon-style mustard
  • 2 to 3 tablespoons chopped chives
  • 2 tablespoons or more coarsely chopped fresh green or purple basil, fresh tarragon, or parsley
  • 1 teaspoon kosher salt, plus more if needed
  • 1/2 teaspoon freshly cracked black pepper (coarse), plus more if needed

For serving and garnishing

  • Large radicchio leaves, about 6, from the outside of the head
  • 1 or 2 hard-boiled eggs, coarsely chopped
  • Chopped fresh parsley

Preparation

Scrub the potatoes and put them, whole, in a saucepan with water to cover by 1/2 inch. Bring the water to a boil, reduce the heat, and cook the potatoes gently until they are just tender and can be pierced with a sharp knife. Drain immediately and let cool slightly. (Scrape the skin from the cooked potatoes, if you want, as soon as they can be handled. For a decorative look with fingerlings, scrape off only a band of skin, about 1/2 inch thick, all around the long sides of the potato.)

Heat 2 tablespoons of the olive oil in a small saute pan. When hot, add the scallions and the onion, toss to coat well, and cook for about a minute over medium-high heat. Add the garlic, toss to mix, and cook for just a few moments, then remove the pan from the heat.

Slice the potatoes while still warm, cutting them crosswise into 1/2-inch sections. Put the pieces in a large mixing bowl, pour the wine and 3 or 4 tablespoons of olive oil over them, and toss gently to distribute. Add the warm vegetables from the pan, mustard, chives, chopped herbs, salt, and pepper, and gently fold all together, mixing well but not crushing the potatoes. Taste the salad and add more seasonings as you like.

Serve the potatoes warm (no colder than room temperature). Arrange the large radicchio leaves, if you have them, in a close circle on the serving platter, with their curved insides up, to form a rough bowl. Spoon the potato salad inside the leaves, sprinkle chopped egg around the edges, and parsley over the top.