Cozy Up With A Duck Friday, Oct 24 2014 

 

Paris Grocery Seattle

October 22, 2014

Bonjour Les Amis,I’m sensing the holidays quickly approaching… I see folks on their lunch breaks jotting down Christmas gift ideas, our new Cassoles are finding new homes in American kitchens, & I’m keeping a stack of foie stocked in the freezer.

Tonight I’m making this autumn speck & apple salad for dinner from Suzanne Goin’s A.O.C cookbook… And I just discovered we sell apple balsamic vinegar next door at Spanish Table! This is such a lovely place for a cook to work.
A Bientot,
CatherineDuck Breasts with Mout de Raisin
adapted from The Cooking Of Southwest France by Paula Wolfert2 Grimaud Farms boneless duck breasts
1 1/2 Tbs minced shallots
1 Tbs duck fat
3/4 cup red wine
Pinch fresh thyme leaves
1 Tbs Beaufor Mout de Raisin
1 Tbs heavy cream
Salt & freshly ground pepperWarm duck breasts in oven on low heat for 20 minutes (the breasts are already cooked, you’re just gently warming them). Remove to carving board & let rest.Meanwhile, add the shallots & duck fat to the skillet & cook over moderately low heat, stirring, until softened, about 2 minutes. Add the wine & herbs to the skillet & boil until reduced by half. Stir in the mustard & heavy cream. Adjust the seasoning. Thinly slice the meat crosswise on the diagonal & arrange overlapping on a serving platter. Spoon the sauce over the slices & serve at once.Death at the Chateau Bremont by M.L. Longworth Sale $6.99
“Set in charming and historic Aix-en-Provence, France, Death at the Château Bremont introduces readers to Antoine Verlaque, the handsome and seductive chief magistrate of Aix, and his on-again, off- again love interest, law professor Marine Bonnet. When local nobleman Etienne de Bremont falls to his death from the family château, the town is abuzz with rumors. Verlaque suspects foul play and must turn to Marine for help when he discovers that she had been a close friend of the Bremonts. This is a lively whodunit steeped in the rich, enticing, and romantic atmosphere of southern France.”

Le Paradou Vionier 2013, Luberon $11.99
We were planning a Thai meal out of Pok Pok a week ago & I asked my husband to bring home a good white to pair with spicy Asian fare. I’ll admit I cringed a bit when he brought home a bottle of Viognier. I expected sweet & overtly floral, but boy was I wrong. Because this comes from high elevation vineyards, this has bright acid & fruit, and the pineapple & orange notes were superb with Thai noodles. Plus it’s a steal… One of my new favorite house whites.

George Vigeroux Gouleyant Malbec 2012, Cahors $11.99 
I was reading a blog about the 2010 Duckfest with Kate Hill, & guess which wine came up?
French Malbec! Gouleyant translates roughly as “gulpable” & at this price I think you’ll agree. Wine from Cahors is known to be dark & rustic, & without the presence of oak, this Malbec is great Gallic fare. Meaty black plums, prune, & black cassis. Savory with a little violet nuance & a silty texture. This has old world charm.

 

 

Domaine Joseph Roty Cuvee de Pressonnier 2011, Bourgogne $35
“Roty wines are very distinctive. They are full, very intense, very perfumed and very harmonious. They are certainly immensely seductive.” -Clive Coates
His family has worked the same vineyards for over 300 years–they have a key advantage working with some of the oldest vines in the area. Known as an exceptional value, this is declassified Gevrey. One writer called it his “premium house glugger”. I’d like to be his neighbor!

SALE!
These olive oils show a December 2014 expiration date, so we’ve marked them down to encourage you to try them out. Made in  the heart of Provence on stone mills. These make great Christmas gifts!
Castelines Classic Olive Oil $9.99 (reg. $24.99)
Made with Vallée des Baux de Provence: Salonenque, Beruguette, Grossane and Verdale olives. Only slightly filtered, this has almond & artichoke aromas, grassy with a peppery edge. Cold-pressed within 24 hours after harvesting.
Castelines Fruite Noir Olive Oil $9.99 (reg. $34.99)
Salonenque, Aglandau, Grossane and Verdale olives. Cocoa aromas, with cured black olive & truffle notes.

Distillerie du Perigord Pruneaux a l’Armagnac $27.99
I learned something really interesting by reading this Chez Pim blog. These are the  prunes they serve in Gascony after dinner – or as a side to a dishy conversation something most folks cart back in their suitcase after a trip to France. Pim calls these sweet, potent & delicious.
And if you want to follow her recipe & make them yourself, we also sell bags of Favols Pruneaux d’Agen.

Terre Exotique Trousse du Trappeur Pecheur $42
Put this under the Christmas tree for your hunter/fisherman, camper,  or general weekend warrior. A collection of spice vials attractively packaged in a canvas & leather case. Comes with accompanying recipes & tweezers for de-boning your catch. Includes
Wild Herb Blend: basil, thyme, rosemary, oregano, marjoram
Scandinavian Oil: olive oil, essential oils of fennel & dill, lemon extract
Viking Salt: salt, black peppercorns, onion, curry
Canadian Blend: sugar, onion, pink peppercorn, maple sugar
Pink Peppercorns

Breton Butter is Back Sunday, Oct 19 2014 

“A little bit of Paris in Seattle” -David Leibovitz Email not displaying correctly?
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Paris Grocery Seattle

le 16 octobre 2014

Bonjour Les Amis,I hope these newsletters Mettre du piment dans sa vie…

So in case you didn’t know the story, the FDA seized our last order of Payson Breton butter, but thankfully a new shipment has arrived. I will always remember my first stay with a French family near Brittany–the mom was a nutritionist & she would say to me in a very thick accent, “Catherine, butter eez good for you!”
Have a great weekend & hope to see you soon..

A Bientot,
Catherine

CHIVE MINI BISCUITS WITH DUCK PROSCUITTO recipe adapted from Earthy Delights
I brought this tasty appetizer to a friend’s house last weekend. I have arugula growing on my deck, so I snipped a bunch of micro greens as a garnish & thought a little drizzle of honey was a nice finishing touch. Serve with a bottle of sparkling Rose.

Ingredients:

4 oz duck prosciutto, thinly sliced

2 cups all-purpose flour
1 Tbsp baking powder
1-1/2 tsp baking soda
1/2 tsp salt
1/4 cup unsalted butter, plus additional for brushing
1 cup buttermilk
1 Tbsp thinly sliced fresh chives

Garnish:
KL Keller Orange Blossom Honey & Basque Pepper
Microgreens

Directions:Preheat oven to 425 degrees.

 

Sift the flour, salt, baking powder and baking soda together into a large bowl. Using a pastry cutter or two knives, “cut in” the butter until it’s the size of a grain of rice. Do not cut the butter too finely.

 

Add the sliced chives and gently stir in just enough buttermilk to make the dry ingredients adhere into a soft ball of dough. Do not mix any more than absolutely necessary. Don’t worry if the dough is not completely homogeneous – the kneading with take care of any lumps.

 

Turn the dough out onto a well-floured surface. Dust your hands with flour and gently fold the dough on itself just until all the ingredients are evenly incorporated. Add a little flour to the kneading surface as you go if the dough is too sticky. Be careful not to overwork the dough.

 

Using a rolling pin well-dusted with flour, roll out the dough until about 3/4 inch thick. Cut the biscuits with a small biscuit cutter or 2 inch diameter tin can with both ends cut out. Do not use a glass or jar to cut the biscuits. It’s important to make sharp, clean cut if you want your biscuits to raise high and flaky and a glass will pinch the edges of the biscuits together.

 

When you have cut all the biscuits you can from the sheet of dough, gently knead the leftover portion back together into a mass. Again, roll the dough 3/4 inch thick and cut the remaining biscuits.

 

Lightly grease a baking sheet and arrange the cut biscuits spaced evenly on it, about 2 inches apart.

 

Brush the tops of the raw biscuits with a little melted butter, if desired.

 

Place the biscuits into the pre-heated oven for 15-20 minutes or until golden brown.

 

Remove from the oven, allow to cool slightly and split, placing a thin slice of duck prosciutto in the middle of each biscuit. Serve warm or at room temperature.

 

Makes about 15 2-inch diameter biscuits
Domaine Brazilier “Methode Traditionelle”
Brut Rose $13.99

Not a traditional label, but an eye-catcher–& inside lies a delicious sparkler.  Pere et fils Jean & Benoit Brazilier, craft this sparkling wine in the Eastern Loire. 100% Pineau d’Aunis packed with snappy red fruits. A truly delicious & unusual  value.

 

 

 

Alaska Pure Sitka Spruce Tip Sea Salt $11.99


Spruce sea salt was just listed in “5 Brilliant New Finishing Salts”,  Food & Wine’s Ingredient Obsession column.  Sprinkle spruce salt on salmon for atres-Northwest finish

 

 

 
LUV MACARONS $2 each

This week’s flavors:
Salted Caramel
Pistachio
Lemon
Coffee
Cherry
Raspberry
plus more available in our freezer

 

Edible French: Tasty Expressions & Cultural Bites by Clotilde Dusoulier $20
Chances are, if you’re a Francophile, you’ve heard of Clotilde & herParisian blog Chocolate and Zucchini. This fun new book explains 50 “edible idioms” with related recipes. My favorite so far is Long comme un jour sans pan, or “long like a day without bread”, meaning a thing or event that is very long & dreary.

 


Artequeso 1 Year Manchego $27.99 lb
Buenalba Raw Sheep $22.99
Buenalba Rosemary $27.99
Buenalba Pimenton $26.99
Prudenciana Goat rubbed with Olive Oil $25.99

When el Jefe asked me to stock up on these cheeses, I admit to thinking, do we really need more Manchego in the case? But in researching these, I changed my mind. Yes we need these cheeses! All Manchego is not made equal.
The 4th generation of the Alvarez Valera family takes pride in their cheese-making. They are allowed to produce raw cheeses because they use their own milk from their herd unlike the large industrial producers who truck their heated milk miles away. Come & taste the difference!

“At the end of the tour, I sat down beneath a walnut tree to taste both types of Manchego and a pungent aged goat’s milk cheese. As I looked across the pasture to the milking barn and watched the cheesemaker’s children play with the farm dogs, I decided that a good life makes good cheese.” -The Boston Globe

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PUT A DUCK ON IT Sunday, Oct 12 2014 

Paris Grocery Seattle

October 9, 2014

Bonjour Les Amis,I walked outside this morning & felt the cool air, the fog enveloping my yard… The poem below totally fits that mood.October Morning by François Coppée It is the exquisite and early hour,
The sudden sunrise reddens the sky.
Through the autumn mist
The garden leaves fall.Their fall is slow. We can follow them
With our eyes and recognize
The oak by its leaf of copper,
The maple by its leaf of blood.The last ones, the most rusty
Fall from the bare branches,
But it’s not winter yet.A fair light sprinkles down on
Nature and in the whole rosy sky
You’d think it was snowing gold.

A Bientot,
Catherine

CASSOULET WINES
“The satisfying flavors are complemented by the wines of the Southwest region. A deep-red Madiran is considered the ideal wine to drink with cassoulet, as they both resonate with the same essence of terroir—“sense of place.” One needs little else than a thick slice of country-style bread to accompany cassoulet. And plenty of the aforementioned Madiran wine.” -D’Artagnan

 

Chateau Lafitte-Teston ‘Reflet du Terroir’ 2010, Madiran $17.99
A burly blend of 70% Tannat, 15% Cab Franc & 15% Cabernet from the foothills of the Pyreness. Madiran is a pastoral, sparsely populated region which exemplifies ‘Old France’. Once a producer that sold in bulk, Jean Marc Lafitte began bottling in 1975 using hand-harvested grapes from 40 year old vines. Rich & deep blackberry/plum make this worthy of hearty  foods. Brought in by an importer who specializes in importing independent vignerons ‘whose deep respect & commitment toward their land result in wines that convey a sense of place.’

Clos Baste 2009, Madiran $30
Phillipe Mur, who was previously a wine-maker at Château d’Aydie (one of Madiran’s most famous), created Clos Basté in 1998 with 10 hectares of land.
Phillipe formed the winery in 1998 with no vines or cellar–just a vision. He spent years rebuilding the Baste farmhouse & obtained 25 acres of vines. This features organically grown Tannat which yields a powerful red–black fruits, cocoa & tobacco. Match with:

BeefPorkLambPoultry & GameCheese

FEELING DUCKY!
I spent my lune de miel in Gascony & dream of returning to attend Kate Hill’s cooking school, Kitchen-at-Camont. Pictured is the kitchen at Kate’s school..,

You see I had clipped an article from Food & Wine entitled,“Your Own Private Gascony” & when I got married, my husband & I spent a blissful week in the French countryside. It was by no means a typical honeymoon as there were cows grazing around the swimming pool…

We rented a medieval cottage at Castelnau des Fieumarcon & when we arrived, our host brought us a bag of fresh duck cracklings as a gift. Welcome to Gascony!

Rougie Perigord Duck Rillettes $6.99 jar
Farmer Jon’s Valley Pride Eggs $10.99 dozen
Rougie Perigord Pork & Duck Terrine $11.49
D’Artagnan Duck & Veal Demi Glace $11.99
Fabrique Delices Duck Sausage $12.99 piece
Grimaud Farms Duck Fat $12.99 lb
Hudson Valley Duck Farm Duck Bacon $15.99
Fabrique Delices Saucisson de canard aux Figues $16.99
Fabrique Delices Duck Mousse with Port $18.99 lb
Grimaud Farms Duck Confit $21.99 4 legs
Grimaud Farms Smoked Muscovy Duck Breast $21.99
Hudson Valley Foie Boards $29.99
Bella Bella Duck Pastrami $33 lb
Bella Bella Duck Proscuitto $40 lb

SALADE LYONNAISE recipe from Saveur
(I made one adjustment–duck eggs) Pair with Sancerre.

SERVES 4

 INGREDIENTS

  • 5 slices thick-cut bacon, cut into ½”-strips
  • 1 tbsp. fresh lemon juice
  • 2 tsp. Dijon mustard
  • 1 small shallot, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp. extra virgin olive oil
  • 8 oz. frisée, torn into bite-size pieces
  • 1 tbsp. white wine vinegar
  • 4 duck eggs

INSTRUCTIONS

1. Boil bacon and 1 cup water in a 12″ skillet. Reduce heat to medium-high; cook until water is evaporated and bacon is crisp, 35–40 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Transfer 3 tbsp. bacon fat to a large bowl. Add lemon juice, mustard, shallot, salt, and pepper. While whisking, slowly drizzle in oil until vinaigrette is emulsified. Add reserved bacon and the frisée; toss and divide between 4 plates.

2. Boil a 4-quart saucepan of water; add vinegar, reduce heat to medium, and, using a slotted spoon, swirl water. Crack eggs, one at a time, into a ramekin, and slide into water; cook until whites are set, about 2 minutes. Using a slotted spoon, divide eggs between plates; garnish with more black pepper.

 

Poterie Not Freres Cassoles $149

I managed to squeeze 5 of out of the importer for now… Poterie Not Freres is THE source of authentic cassoles. Made by the Not family since 1830, using local clay from Gascony. Let us know if you want to reserve one!!! Thanksgiving & Christmas are right around the corner…

 

Making French Kids and Parents Très Heureux Sunday, Oct 5 2014 

Paris Grocery Seattle

Le 2 Octobre 2014

 Bonjour Les Amis,There’s so much to tell you about, where to begin?I planted a few seeds last week to provides us with some greens for the winter & was excited to see a few little  heads of arugula popping up.  I was going through the last of our French seed pile & it looks like you can still plant chervil, sorrel & cabbage.My cooking has definitely taken a change in direction…  Fall foods are appearing on our table & reds are replacing rose in the glass. I almost entertained turning on the heat the other night!

Enjoy the bounty that autumn brings & roast a chicken, tout de suite,

A Bientot,
Catherine

 

NEW FROM BABY CIE

These French plates are absolutely adorable & tres Francais. We have sippy cups, silver ware, plates & bowls, all made in dishwasher-safe melamine.

They go for $3.99 to $13.99. I have limited quantities right now, but will definitely be ordering more.

Our French kids table has Dr. Seuss books, tableware & fun stuff galore. Think baby showers, birthdays & Christmas for enfants français

 

SUNDAY ROAST CHICKEN & TARTIFLETTE

This is an honest-to-god photo of the roast chicken I came home to last Sunday. My husband, the chef , decided to make the cover recipe in the latest issue of Saveur. When he asked what to serve with it, I said, “Tartiflette of course!”

I was in charge of bringing home some Prefere de nos Montagnes to melt onto our potatoes, some D’Atagnan bacon, & vin of course, Mon dieu, a heavenly Sunday indeed…

 

Here are some of my favorite roast chicken pairings:

Sagarnoa Basque Cider $12.99
What is one of my favorite memories of France? Eating crepes along a canal with local cider. Sagarnoa is a direct import that I love for a few reasons. This has the cloudy appearance in the glass that I expect, but it’s not nearly as funky as some Basque ciders. The other is the price.  

Domaine Chanteleuserie Cuvee Alouettes 2012, Bourgueil $14.99

STAFF FAVORITE!
A true Kermit Lynch discovery. Chantleuserie is “the place where the larks sing”, outside Bernais in the Touriane. 100% pure Cab Franc racked in foudres, which gives the wine unique supple roundness. The Boucards are careful to keep the grapes cool while destemming which lends unparalleled freshness & acidity. Plum, mulberry & herbs mingle in the delightful red.

Mas Champart Saint Chinian Rosé 2013, Languedoc $16.99
From the west side of the Rhone which is the same side where Tavel wines hail from, this is bright, serious, with savory fruit.  “Saint Chinian Rosé is for Tempier Bandol lovers with Languedoc budgets”

Saint-Cosme Cotes du Rhone 2012, CdR MAGNUMS! $28.99
What’s better than a bottle of St Cosme? A magnum of course! This fabulous Syrah is full of blackcurrants & violets.  From an exceptional vintage…

 

Jean Foillard “Corcelette” 2011, Morgon $38.00
Please try this amazing wine, now or even five years from now–Gamay heaven! Jean Foillard is is one of Kermit Lynch’s Gang of Four, a group of winemakers who returned to the old practices of viticulture. From 80 year-old-vines, this is rich & layered Cru Beaujolais. Voluptuous & intensely perfumed with pure raspberries & violets.

 

LUV MACARONS $2 each

The macarons from Luv Macarons have been a resounding success, so this week I ordered even more flavors for you to try.

Pumpkin Cheescake
Plum
Salted Caramel
Lavender
Pistachio
Lemon
French Vanilla
Chocolate

 

Cremerie Classique Butter $7.25 
I was just at the book-signing for Renee Erickson’s new cookbook last night & this is the butter that Renee recommends using. Perfect timing because right now the FDA has seized our order of Paysan Breton from Brittany. (Who thinks French butter is a threat to our health?)
Cremerie Classique is made by Raven Creamery in Portland, OR, a small dairy employing just 11 people. The company started making the premium butter a couple of years ago at the urging of some French bakers. High butterfat is the key.

 

Epices Rabelais $8.49
The ‘secret cassoulet seasoning’ of Kate de CamontUnchanged since its creation in 1880, Epices Rabelais is a delicate and finely ground blend of herbs and spices. Add to your beans along with carrots, celery, thyme,& pork rind.

 

 

Fabriques Delices Poitrine Salee Ventreche $11.49

People ask us for Lardons all the time. What are Lardons?
Lardons is the French term for small matchstick-cut pieces of bacon or larding fat cut from the belly of pork.
Ventreche is French pancetta, marbled pork belly that’s salt-cured & flavored with pepper & garlic–once you cut this into strips, you have Lardons. You’ll find this stocked in our freezer!

 

REAL CASSOLES ARE COMING!!!
OUI, I managed to get a hold of the importer for Poterie Note Freres because I believe a great French kitchen needs a real Cassole to cook their Cassoulet in… I spoke with the importer in Philadelphia, & while she said she normally doesn’t sell to retail, she said she enjoyed my blog & thought it possible to sell to a Westcoast.retailer. WHOOT! We were offered a mere 5 Cassoles to start, which should be shipping to us soon. I am over the moon to be able to offer you the REAL DEAL.

Une Salade Très d’Automne Sunday, Oct 5 2014 

Paris Grocery Seattle

September 25, 2014

Bonjour Les Amis,Autumn has arrived! And I just got an order in from D’Artagnan which means much kitchen happiness.Come visit our new mountain cheese section, get ducky, buy a bottle of Cahors…

Thanks to our mention in Seattle Magazine, we sold out of walnut vinegar in a flash. We’ve got 3 more cases on order that should arrive next week. Let us know if we can set some bottles aside for you!

A Bientot,
Catherine 

 

Salade Campagnarde Salad of Duck Ham with Chestnuts & Walnuts
from The Cooking of Southwest France by Paula Wolfert

This salad is a fantastic way to transition from summer to autumn. Pair with a red from the Southwest of France (see recommended wines below).

Sliced Bella Bella Duck Prosciutto
3 Tbs French walnut oil
2 tsp red wine vinegard, preferably aged
Salt & freshly ground pepper
1 Tbs unsalted butter
4 slices of firm country-style bread, crust removed, cut into 1/2-inch cubes
1 garlic clove, crushed
1/4 lb pancetta, cut into thin strips
1 1/2 cups cooked chestnuts
4 cups field greens, rinsed & dried
1/4 cup chopped wlanuts

In a small bowl, whisk together the walnut oil, vinegar, & a pinch each of salt & pepper. Set the vinaigrette aside.

In a  large skillet, melt 2 Tbs butter over moderately high heat. Add the bread cubes & fry, tossing, until golden on all sides, 1 to 2 minutes. Add the garlic & toss for an instant. Remove from the pan.

In the same skillet without added fat, fry the pancetta over moderate heat until almost crisp, 4 to 5 minutes. Add the remaining 1 Tbs butter & the chestnuts & season lightly with salt & pepper. Gently cook, shaking the pan, for 30 seconds or until the chestnuts are glistening. Remove from the heat.

In a salad bowl, quickly toss trhe greens with the vinaigrette. Add the hot chestnuts, chopped walnuts, croutons, & pancetta; toss gently to mix. Arrange the slices of duck prosciutto on top & serve the salad while the chestnuts are still warm.

Gaudou Tradition 2012, Cahors $8.99
Cahors is midway between Bordeaux & Toulouse, & this region produces exceptional values. Chateau de Gadou is a family estate in Vire, overlooking the Lot valley which has ideal conditions for concentrating grapes. This is Malbec & Tannat with a splash of Merlot to soften things up.

 

Chateau du Bloy 2010, Bergerac $13.99

An ancient Chateau bought by new owners in 2001. Organic vinetyards overlook the Dordogne River on a hillside which is a continuation of Saint Emilion. 60% Merlot, 40% Cab Franc that shows off incredible minerality, characteristic of the region.

 

NEW ARRIVALS FROM D’ARTAGNAN

Jambon de Bayonne 4 oz $10.99
Duck & Veal Demi Glace 7 oz $11.99
Cooked Chestnuts 7.05 oz bag $11.99
Veal Deni-Glace 7 oz $12.99
Applewood Smoked Bacon 12 oz , $13.99

Duck Bacon 8 oz, $18.99

MOUNTAIN CHEESE

Cantal Entre Deux $18.99 lb
Cantal is one of France’s oldest cheeses, made from the milk of cows which graze in the mountains of Auvergne. This massive cheese was vital to residents of the Central Massif who needed to survive the harsh winters in the mountains. While compared to Cheddar, it has a spicier bite. Entre Deux indicates that it has been aged for at least 2 to 6 months. Pair with apples, nuts, melt into omelets. “To serve Cantal, cut it en biseau, assuring that each slice includes a small piece of the rind.”

Apres Soleil $29.99 lb
Cow’s milk from the Emmental Valley of Switzerland. I was tasting someone today on cheeses & the first one was too mild, the second too strong, & this one was just right. 

“The name après Soleil comes from the unique maturation process for this cheese during which sunlight streams into the cave and alters its character. It is matured for eleven months and is subtly crystalline, with an intense and distinctive nutty flavour.”

 

Sicilian Bottarga Muggine & Tonno
I’ve been getting calls for this umami-packed ingredient & decided to stock some. It’s hard for me to resist your requests! Known as the “cavair of the South”, bottarga is massaged by hand & thencured in salt for 2 weeks. 
There are two kinds of Bottarga: grey mullet (Bottarga di Muggine) and tuna (Bottarga di Tonno)–we carry both. The mullet has a sharp briny punch that you can grate onto pasta, the tonno is slightly softer  & better sliced. This is a fantactic article about both types.

 

Grand Mere Spaetzle $3.99

This Alsatian company saves you from having to make your own pasta. Cook the spaetzle, dot with cubed unsalted butter, sprinkled with grated Gruyere & bake at 400 degrees for 20 minutes. Sautee a thinly sliced onion & scatter over the spaetzle. Serve as an  to Alsatian pork dishes.

 

 

Alpina Les Crozets au Sarrasin $3.99
Traditional little buckwheat pasta squares from the Savoie region of France.
Here’s a recipe for Croziflette, a pasta version of Tratiflette.
Thanks to kelsey for translating the box for us!

300 g Crozets
4 slices Jambon de Bayonne or Jamon Serrano
1 onion
1/2 wheel Preferes de nos Montagnes
5 oz creme fraiche

Boil crozets for 15 minutes.
Cut ham into fine strips and slice the reblochon. Saute the onions.
Pour cooked crozets into a baking dish, add the creme fraiche, ham & onions.
Dot with reblochon.
Bake at 350 degrees for 5 minutes.
Serve immediately & enjoy