|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!
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
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
1/2 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