|Bonjour Mes Amis,
|French food lovers, our ship has come in! We just received a pallet of classics & some exciting new irresistibles. My wallet definitely just got a little lighter 🙂 but there’s SO MUCH good stuff.
A man from Paris just came in & said that the shop brought back so many memories for him… If you want to take a virtual trip to Paris & Provence, you need to come in tout de suite.
(photo from my lune de miel in Paris)
À bientôt, j’espère,
Amora l’Extra Forte $7.99
Amora taken to the next level? I could not resist.
Kelsey & I got a big chuckle out of this French commercial for the Spicy version of Amora.
Once you see the video you’ll understand the tag line: “You’re in for strong sensations”…
Amora Mustard $3.99 150 g; $5.99 440 g
“But Amora is the brand that locals seem to prefer. Shortly after I arrived in Paris and was stocking my petite cuisine, I got on the bus carrying my bulging bag of groceries, filled with basics. I had picked up a hefty jar of Amora mustard, mostly because the glass had graduated lines on it, noting its future use as not a wine glass, but a more practical measuring cup. (Although sometimes in Paris, I find myself using one more than the other.) The woman next to me on the bus looked into my sack, smiled, and said, “Monsieur, c’est très, très fort, mais très bon.” – “It’s very, very strong, but very good.” And I knew I had made the right choice.” -David Leibovitz
NEW! Grenadine $10.99
NEW! Elderflower $13.25
Pamplemousse Rose $13.49
Tessiere began in the 18th century, and these French syrups are made to quench your thirst when combined with sparkling or still water. A lot less calories & more flavor than traditional soda–great in cocktails.
Chateau de Trinquevedel Rose 2014, Tavel $18.99
On the edge of the Languedoc, Tavel is a Southern Rhone AOC that can only produce Rose. Extraordinary Rose that is.
Low rainfall, serious heat & mistral winds make these rose’s as serious as a red. When I heard my husband was grilling ribs for 3 hours, I knew just what to bring home.
SALADE DE LENTILLES DU PUY recipe by David Leibovitz
About 6 servings”Be sure to use very good olive oil for the vinaigrette: yes, it does make a difference! No cheating…Since les lentilles du Puy lend themselves to so many variations, I’ve included a few at then end of the recipe to encourage improvisation.”
For the lentils:
- 1¼ cup (250 gr) French green lentilles du Puy
- 1 bay leaf
- a few springs of fresh thyme
- 1 carrot, peeled and finely diced
- 1 medium onion, peeled and finely diced
- 1 bulb of fennel (optional), finely diced
- freshly-ground pepper
For the vinaigrette:
1 tablespoon red wine or sherry vinegar
1/4 cup (60 ml) extra-virgin olive oil
1/8 teaspoon Dijon mustard
1 small shallot, peeled and minced
1. Rinse the lentils and remove any foreign matter.
2. Transfer the lentils to a large saucepan then cover with a copious amount of water, which should cover the lentils by at least 3-4 inches. Add the bay leaf and thyme.
3. Bring to a boil, then reduce heat, add a bit of salt, and simmer for 20-25 minutes, until the lentils are just tender, adding more water if necessary. Be sure not to overcook them.
4. While the lentils are cooking, heat a few spoonfuls of olive oil in a skillet and add the carrots, onions, and fennel (if using). Sprinkle with salt and pepper, and cook, stirring frequently until tender. Set aside.
5. In a large bowl, mix together the ingredients for the vinaigrette.
6. When the lentils are done, drain them well, then toss them in the vinaigrette with the cooked vegetables. Stir a few times to release the steam. Taste, and season with more salt, pepper, and olive oil if desired. Remove bay leave and thyme sprigs.
Serve warm or at room temperature.
Cooked lentils will keep in the refrigerator for 2-3 days. They can be reheated in a pan on the stovetop or in a microwave.
Some other ideas:
Dress the lentils with less vinaigrette and omit the mustard. When the lentils are cool, dress them right before serving with a very, very good-quality walnut or hazelnut oil and a handful of toasted nuts.
Once cool, add a big handful of chopped flat-leaf parsley and more fresh thyme or savory.
Add other root vegetables, like celery root or parsnips. Oven roast cubes of them in olive oil with salt and pepper until browned, then add them with the vinaigrette.
Add morsels of cooked, smoky bacon.
Stir a spoonful of duck fat into the warm lentils.
Crumble coarse chunks of fresh goat cheese into the room temperature lightly-dressed lentils. This is particularly good drizzled with walnut or hazelnut oil.