Wishing You a Happy Thanksgiving!

“You never forget a beautiful thing that you have made,’ [Chef Bugnard] said. ‘Even after you eat it, it stays with you – always.”
― Julia ChildMy Life in France
Bonjour Mes Amis,

Hoping you have a wonderful holiday! We’re open tonight until 6 pm, closed Thursday, back open Friday. Send me pictures of those turkeys! Hoping all my family stays warm back in NY where it is going to be a snowy Thanksgiving…

A bientot,
Catherine

Duck Fat Roasted Brussels Sprouts from Chezus
I think this would make a tasty side dish all winter long…

Ingredients:

§  4 pounds Brussels sprouts

§  6 oz duck fat

§  3 medium shallots, thinly sliced

§  1 cup toasted pecans, broken into pieces

§  1 tablespoon orange zest

§  kosher salt, to taste

§  fresh cracked black pepper, to taste

1.    Heat oven to 450.

2.    Slowly melt all of the duck fat, except for 2 tablespoons, in a saucepan.

3.    Remove outer leaves of the Brussels sprouts, keep the ones that do not have any blemishes.

4.    Cut off and throw out the bottom of each Brussels sprout, and cut them in half.

5.    Toss the brussels sprouts with the shallots and put into a roasting pan.

6.    Drizzle the melted duck fat over the top.

7.    Sprinkle on a little salt and pepper.

8.    Roast for about 30 minutes until golden brown and caramelized.

9.    Gently stir the sprouts about 15 minute into the roasting.

10. Remove from the oven.

11. Toss with the orange zest and pecans as well as the remaining 2 tablespoons duck fat.

12. Serve.

13. Eat.

This French kid’s line is absolutely adorable & tres Francais. We have sippy cups, silver ware, plates & bowls, all made in dishwasher-safe melamine.

Pieces range from a reasonable $3.99 to $13.99. All come with free cloth gift bags–just ask for one.

BOOK SALE THIS WEEKEND ONLY!

This weekend (Friday, November 28 – Sunday, November 30), ALL BOOKS ARE 20% OFF WHEN YOU BUY THREE OR MORE.   Check out one of the year’s new cookbook offerings.   Maybe pick up a few others for Christmas gifts. All categories of books qualify, including SALE books, bilingual books, new cookbooks, and kids books.

Three of Catherine’s New Favorite French Cookbooks

Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere by Dorie Greenspan $40

Brand new to our shelves. “While a trip to France may not be in everyone’s near future, veteran cookbook author Greenspan takes home bakers on a tour of Paris through her exceptional collection of recipes (divided into chapters including “Simple Cakes,” “Fancy Cakes,” “Tarts and Galettes,” and “Baby Cakes and Petite Pastries”). French “cousins” to American recipes such as the “Fluted Carrot-Tangerine Cake,” and the author’s adaptations on French creations such as “Gâteau Basque Fantasie,” give readers

something they won’t find in other baking tomes. While some multistep selections are more suited for the experienced baker, less involved yet equally impressive recipes include a simple plum tart and Nutella-banana panna cotta. Unusual finds like pithiviers, a French pastry named after a city in northern France, are also included. Hefty headnotes and serving notes provide information about recipe origins and traditions. This is an ideal holiday gift.”
Publishers Weekly

A Kitchen in France: A Year of Cooking in My Farmhouse by Mimi Thorrison $40
Staff pick. Gorgeously photographed, tried & true recipes from the author we adore.
“Mimi Thorisson’s gorgeous new book, A Kitchen in France, is a charming window into an idyllic life in Médoc. While we can’t all live in a beautiful farmhouse surrounded by lush woods, handsome children, and inquisitive terriers, at least we can now re-create at home our own slice of heaven with Mimi’s delectable cherry clafoutis.”
—April Bloomfield, author of A Girl and Her Pig

My Paris Kitchen: Recipes & Stories $35
My year was made by the fact David Lebovitz came into Paris Grocery & called it, “A little bit of Paris in Seattle.” I love his writing as much as his delicious recipes.
“David Lebovitz is a chef who can write better than most food writers, a writer who can hold his own in any restaurant kitchen in the world, and, most of all, a guy who simply rejoices in food and cooking. This may be his most personal cookbook, describing all facets of his cooking life in Paris, with great stories, information, and recipes. I need two copies of this book: one for the kitchen and another by my reading chair.”
-Michael Ruhlman, author of Ruhlman’s Twenty