|Bonjour Mes Amis,
The next tasting is happening! Please join me tomorrow, Thursday April 23rd from 4:30 to 6 pm.
I will have open the fresh vintage of Miradou Rose (we liked it enough to buy 10 cases) and Chateau Pegau Cuvee Maclura, the Cotes du Rhone that tastes like Chateauneuf.
À bientôt, j’espère,
Croque Madames are said to resemble a lady’s hat. This clever recipe uses bread as a muffin cup to hold the goodies inside. The perfect thing for Mother’s Day brunch! Serve with one of our fabulous bacons…
Mornay (cheese) sauce:
To Make the Sauce: Melt the butter in a pan over a medium heat. Add the flour and beat hard until you have a smooth paste. Take off the heat and leave to cool for 2 minutes, then gradually add the milk, whisking constantly. Place the pan back over a medium heat, add the mustard and nutmeg, and simmer gently for 10 minutes, whisking frequently to stop the sauce burning on the bottom of the pan. Once the sauce thickens and has the consistency of a thick tomato sauce, take it off the heat. Add the cheese (keep a little for the garnish) and taste for seasoning. If the sauce is too thick, add a little more milk. If it’s lumpy, pass it through a sieve.
To assemble, preheat the oven to 350°F. Flatten the slices of bread with a rolling pin, then brush each slice on both sides with melted butter. Line a 6-cup muffin tin with the slices of bread, press¬ing them in with the bottom of a small glass. Divide the ham between the muffin cups followed by the eggs (if the egg seems too big, pour a little of the white away before using). Put 2 tablespoons cheese sauce on top of each egg, then sprinkle with a little cheese and pepper. Bake for 15-20 minutes, depending on how runny you like your eggs. Serve immediately.
Zoe’s Applewood Smoked Uncured Bacon $7.99
Zoe’s Meats is a company you can feel great about supporting. This uncured bacon is less salty, plus you don’t pay for the water weight added by brining. Steve’s top choice for BLT’s.
D’Artagnan Uncured Smoked Duck Bacon $13.99
Duck breast rubbed with salt & sugar, then smoked over applewood. Thick & meaty with a rich, smoky flavor. “For its applewood-smoked bacon, available online and in select supermarkets, D’Artagnan uses meat from breeds including Berkshire, Tamworth, Duroc, Landrace and Hampshire. Our editors liked its mellow smoke and pleasant saltiness.” -Food & Wine
Hudson Valley Duck Farm Applewood Smoked Duck Bacon $16.99
D’Artagnan Veal Demi-Glace $9.99 reg. $12.99
There was a miscommunication with D’Artagnan & I ended up with 6 cases of Veal Demi-Glace. So we decided to offer you a special deal!
CHEESE OF THE WEEK
Brie Maubert $12.99 lb
I’m told this is the house brie at Le Caviste. Mild, buttery & creamy–an absolute bargain from Normandy. If you are throwing a party, this is your brie. A pound will only set you back $13.
SPECTACULAR NEW WHITES
Domaine de Reuilly “Les Fossiles” 2013, Reuilly $25.99
Reuilly is experiencing a renaissance… After being ravaged by phylloxera in the late 19th century, Denis Jamain’s family played a major role in the bright future of the region. Kimmeridgian limestone forms a bridge between the Loire Valley & Chablis in Burgundy, so you get what Kermit Lynch calls “Sancerre grown at Chablis”. This is stunning Sauvignon Blanc.
Domaine Costal Chablis “Les Truffieres” 2012, Chablis $34.99
CRAZY FOR CORSICA
Domaine Maestracci E Prove Rouge 2010, $21.99
From Reginu, a granite plateau on the island of Corsica. The Prove microclimate benefits from hot dry days, high altitude cool nights, and constant maritime winds. Maestracci bought an old olive mill where he now ages his wines inside the cool stone walls. 35% Niellucciu, 35% Grenache, 15% Sciacarello, 15% Syrah. I instantly loved this!
Domaine Comte Abbatucci Vine de France Rouge Frais Imperial 2012, $29.99
Thursday, Apr 30 2015
Uncategorized 11:38 pm