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“I love oysters. It’s like kissing the sea on the lips.” -Léon-Paul Fargue One evening this week while I was leafing through Patricia Wells’ Salad as a Meal cookbook $16.99 (reg. $34.99) in search of healthy French meal ideas, I made a startling discovery–in Bordeaux, Merguez & oysters are a natural pairing. In this case, PW suggests you enjoy a white Bordeaux as your accompanying wine, which is really quite brilliant. (I read this while coincidentally enjoying a delicious glass of the recently arrived 2014 vintage of Ducasse Bordeaux Blanc–see below…)Honestly, I’d never thought of pairing oysters with a white Bordeaux (like many, my first thoughts are Muscadet or Sancerre), but in hindsight this makes perfect sense. “Every market in the region has at least one or two oysterman and on weekends roads are lined with little trucks or tables offering oysters to passersby”, Ms. Thorissen shares. Sounds kind of heavenly, doesn’t it? À bientôt, j’espère,
Catherine, Manuel & the entire crew at Paris Grocery Typically, I prefer to enjoy oysters raw and in a fairly pristine fashion, but this recipe got me thinking about mixing things up a bit… Please enjoy, and tell me what you think. 6 oysters For the garlic breadcrumbs Slit the sausages sideways and squeeze the meat out of the skins. Heat the butter in a sauté pan over medium heat. Cook the shallots until softened, add the sausage meat, garlic, thyme, nutmeg, salt and pepper and stir, until the meat is cooked. Pour in the wine and continue to cook for 3 minutes. Take off the heat & set aside. Shuck the oysters. Place 2 teaspoons of the sausage filling on top of each oyster. Sprinkle garlic breadcrumbs on top and drizzle a bit of olive oil. Arrange oysters in an oven-proof dish or tray and place under a preheated grill for about 3 to 5 minutes, or until the breadcrumbs are golden. Sprinkle the chives on top. Serve immediately. Chateau Ducasse Bordeaux Blanc 2014, Bordeaux $16.99 Le Pigeoulet en Provence 2012, Vin de Pays de Vaucluse $17.99 New vintage! The Brunier family’s holdings include Vieux Telegraphe (perhaps the most celebrated cru of the Southern Rhone.) This affordable, everyday Vin de Pays is fresh, rich & fruity and terroir-driven. 35-year-old vines grown in rich clay soil, Le Pigeoulet comes from the foothills of the noble La Crau plateau. Grapes are grown on the warm flats around Chateauneuf de Pape and the cooler foothills of Mt Ventoux. Hand-harvested Grenache with a small balance of Syrah, Carignan & Cinsault–silky & clean with the essence of fresh strawberries. This wine loves grilled merguez.
THIS WEEK’S SHOPPING LIST D’Artagnan Lamb Merguez 8.5 oz $13.99 Fabriques Delices Lamb Merguez $16.99 approx 12 oz CHEESE OF THE WEEK Chabichou du Poitou, Appellation d’Origine Controlee $13.99 each |
Saturday, Jan 23 2016
Uncategorized 7:20 pm