Taking Dijon to the next level. Sunday, Aug 1 2010 

Sometimes I think Florence Fabricant is psychically connected to the shelves at Paris Grocery. We’ll find a product that we think nobody’s ever hear of, and lo and behold, she reviews it. She’s on top of her game, Flo Fab. She’s praised Nocciolata, Speculoos Cream, Kusmi Tea, Goat Milk Caramels, and now Edmund Fallot Walnut Dijon Mustard. What can we say? We must have similar tastes. That is to say, good taste.


When kids and buckwheat frolic Tuesday, Jul 20 2010 

My earliest memories of cajeta are of a tangy cream tasting like burnt sugar spread between the folds of my mom’s homemade flour tortillas. A dessert quesadilla, if you will. It was delicious. I knew it was somehow different than the caramel sauce used for topping ice creams at my friends’ houses, but I had no idea it was made from goat’s milk. It was as wholly unrelated to those knobby little creatures as it was to the four-legged hunks of cabrito, split open and roasted at my dad’s favorite restaurant in Mexico. I may have a better sense of where my food comes from these days, but that has never lessened my enjoyment of it. And goat milk has become a little bit of an obsession. Many of my favorite cheeses are made from goat milk, so I was quite excited when we found someone importing Goat Milk and Roasted Buckwheat caramels from France. They quickly became a customer favorite, and sold out. Luckily, we were able to get another order in today, so we finally have an excuse to rave about them again and mention this clipping from the New York Times that Rachel’s been saving for the happy day when our Goat Milk Caramels came back to Paris Grocery. Unfortunately, the boxes are no longer stamped with a drawing of a distinctly bearded goat, but the flavor is just as delicious.

Unfamiliar faces Tuesday, Jun 1 2010 

It’s easy to fall into a rut. And ruts are not all bad. Part of making a home, of settling in, of building community is forming habits. I enjoy certain repetitions, look forward to picking up a half-dozen speckled eggs from the butcher every Friday, or peering into the vintage shoe boutique on my way to work, or folding laundry mid-week to the sound of NPR.

But habits can also become blinders, keeping us from straying into something new and completely wonderful. So I appreciated Eric Asimov’s column on Savennières greatly. The more wines you taste, the more they begin to remind you of each other, even when they bring in a new element or level of complexity. They are delicious reminders, reminders of places you wish you’d never left and bottles you wish were never emptied. But it becomes increasingly rare and refreshing to find something that is wholly unfamiliar.

We’ve picked up two Savennières so far. Both are delightful, distinctive wines unlike any Chenin Blanc I’ve tasted before. We will thoroughly enjoy becoming familiar with them, because though may lose their novelty, they will lose neither their inherent appeal nor their complexity.

The new Nutella Wednesday, May 26 2010 

Move over, Nutella!

Seattle, you heard it here first! Speculoos à Tartiner, or Gingersnap Spread, is the new sweet and spicy topping of choice for toast, crêpes, and for licking right of the spoon. It’s not just a whim of ours, either. We have it on good authority: David Lebovitz writes about his discovery of this tasty upstart in his Sweet Life in Paris blog.

Come join the revolution!

Not just your grandmother’s perfume Tuesday, May 18 2010 

NPR’s The Splendid Table did a lovely little story on orange flower water. This subtle flavoring is as addictive as it is versatile. Listen to Sally Schneider’s stories and tips here (from about minute 8 to 13).

French women probably would get fat Wednesday, May 12 2010 

If they ate this like this all the time, despite the recipe author’s claim to fame.

Actually, while not low in fat, the recipe is not as rich as it sounds. And the hazelnut oil drizzled over the asparagus is quite perfect with the yogurt dressing.

couper le souffle Tuesday, May 11 2010 

We are food nerds over here at Paris Grocery. And the process is often more exhilarating than the product. We find staccato of chopping knives moving at a mile a minute sexy; slicing into the yolk of a perfectly poached egg thrilling; rubbing fingers to scatter flakes of fleur de sel awesome. If you feel this way, too, check out this short film on the backstage scene of Guy Savoy. Haute-cuisine may not be the hippest trend right now, but there are several very good reasons for the three Michelin stars that this restaurant boasts.

It took our breath away.