|Bonjour Mes Amis,
|There will be extra-delicious things happening around here on Friday, so put these festive events on your calendar…
Right next door, Spanish Table will be having a free paella demo & wine tastingtomorrow, Friday, May 1st. Steve Winston will be cooking up Arroz Negro, squid ink paella,
and you are invited to join us for a free taste. Show up between 12 & 1 pm to get a lesson from the master–the paella will be finished & served after 1.
BUT THERE’S MORE! Both Spanish Table & Paris Grocery will be pouring wine between 1 pm & 6 pm. And at Paris Grocery, there will be French charcuterie from Fabrique Delices to snack on with your wine.
PS- We just got a bunch of really sweet Mother’s Day presents…
À bientôt, j’espère,
Corsican Country Soup – Minestra recipe by Rolli Lucarotti
This soup is a daily staple in Corsica, prepared the night before & served cold for lunch, or hot for dinner as a prelude to cheese & fruit. The true recipe calls for panzetta, a smoked Corsican ham, but we have plenty of alternatives.
7 oz dried cranberry or cannellini beans
4 oz diced Saucisse de Morteau, Salumi Pancetta, Fabrique Delice Poitrine Salee or Jamon Serrano ends
1 lb potatoes
9 oz carrots
1 large onion
1 stick celery
1 large leek
2 cloves garlic
2 or 3 shredded leaves of Swiss chard or cabbage
2 tomatoes peeled and chopped or 1 tbsp tomato purée
2 tbsp olive oil
7 oz pasta (macaroni or thick noodles)
salt and freshly ground black pepper
choose a few fresh herbs: marjoram, sage, sorrel or parsleySoak the dried beans in cold water overnight or for at least six hours. If using a ham bone, cover it with cold water, bring to the boil, drain and discard liquid. Reserve. Peel and dice the potatoes, carrots and onions. String and slice the celery. Split and wash the leek and cut into rounds. Crush the garlic and dice the zucchini. Heat 2 tbsp of oil in large saucepan and gently cook the onions, leeks and pancetta until the vegetables start to wilt.
Add the other vegetables and tomato purée and stir for a few minutes. Drain the beans and add to the soup. Cover with water (about 4 cups) and bring to a boil. Skim the top carefully and add herbs. Lower the heat and simmer, covered, for about 2 hours until the beans are meltingly soft. Add the pasta about 20 minutes before the end of cooking time. Correct the seasoning, scatter with chopped herbs and serve very hot with crusty bread.
Offer extra olive oil with the soup.
Fabrique Delices Saucisse de Morteau $18.99
A Jura-style sausage smoked with pinewood from the Franche-Comté area. Flavored with nutmeg, corainder, caraway & allspice, recommended for making Tartiflette. Cuvee des Galets 2014, Cotes du Rhone $9.99
Made by a cooperative east of Nimes, this is a delightful unoaked blend of Grenache, Syrah & Carignan. What sets this apart–grapes are selected in single cuvees from the best plots of each of the 10 vigneron members. Dense cherry fruit with a rich finish of sweet blueberry & cassis.
Domaine Fongaban 2012, Bordeaux $14.99
Pierre Taix is an exciting young winemaker who likes to take risks, letting his grapes hang late, achieving superb ripeness. From a satellite of St. Emilion… Mostly Merlot with a little Cab Franc, loads of blueberry & herbs. Delicious!
Miels Villeneuve Miel de Miellats du Maquis
A most unique honey hailing from Corsica
MARIN FRENCH CHEESE COMPANY
Marin French is the oldest continuing operating creamery in the US.
Marin French Cheese Company Petite Creme $6.99
This cheese wants to go on a picnic with you! A buttery smooth Triple Creme. Makes an amazing grilled cheese with fig jam.
Marin French Cheese Company Schloss $11.99
An American original that rivals Limburger in pungency when completely ripe. Austrian-style washed rind triple creme–heck ya! This cheese loves a stein of dark beer & will have you yodeling in delight.