Paris Grocery News 2/2 Wednesday, Feb 2 2011 

Bright, chilly wines for bright, chilly days.

Wine @ PG

Looking to some whites and a sparkling to lighten the mid-winter stretch.

Chidaine Touraine 2009 ($16.99)

This is a perfectly executed and endlessly refreshing Sauvignon Blanc. Very aromatic, with fresh citrus notes, it has a chalky texture and a brilliant minerality. It drinks well above its mid-teen price point, rivaling some Sancerres. With the hints of sunshine, we’re starting to look more to crisp whites, and this is one of our favorites. Pair with Le Chevrot.

Domaine Pierre Sparr Marquis de Perlade ($9.99)

Made in the traditional method, this sparkling wine is ideal for festive gatherings.  It is a blend of Pinot Blanc, Chenin Blanc, Macabeu, and Chardonnay from the wonderful Alsatian producer Pierre Sparr.  Crisp, with lovely notes of green apple and a touch of honey and toast, this sparkling wine complements cheese platters, fruit and nuts beautifully.  It’s also a super value! Pair with Chaource.

Domaine de l’Idylle “Cruet” Vin de Savoie 2009 ($11.99)

Savoy is a region better known for its landscapes and cheeses than its wines, and that’s a crying shame. Just west of Burgundy, in a cool climate with steep terrain, grow a range of rare grapes, aromatic and bright. Domaine de l’Idylle has been making wines in the village of Cruet since 1840. This one is 100% Jacquère, a native variety that is vivacious and fragrant. Exuding pear, citrus, and floral notes, with bursts of green apple and minerality. The short period of sur lie aging gives a nice complexity and sleek body. A perfect foil to the richness of fondue and raclette, it also makes a wonderful choice for Kir (white wine with crème de cassis). Pair with Raclette.

Cheese @ PG

Old favorites, back in stock.

Le Chevrot

Try this full-flavored goat cheese with a Loire Valley white. Le Chevrot is produced in the Poitou region. It’s wonderfully “wrinkly” rind is fully edible, and the interior is creamy. Le Chevrot displays sweet, nutty flavors with a zesty, almost lime-like finish. ($11.99)

Chaource

The ultimate party cheese! This triple cream cow’s milk cheese from the Champagne region has a slightly fruity taste and a melt-in-the-mouth texture. Creamy and buttery, it’s amazing when paired with sparkling wine. ($11.99/each)

Raclette

This is an incredible value! A raw cow’s milk cheese with a supple texture and a full, beefy flavor. Even better when melted to make the traditional warm-you-up dish, raclette savoyarde. ($12.99/lb)

Craves @ PG

J'adore le saucisson.

We love products from Fabrique Delices because you know you’re getting a minimally processed product made without artificial ingredients. Rosette de Lyon is a dry salami made with all-natural pork raised with no antibiotics, no added hormones, and 100% vegetarian feeds. Slice it roughly and snack on it with some crusty baguette, hard cheeses, and olives or pickles. Francois, one of our wine reps, knows this is the real deal, Lyon-style saucisson, and he always grabs one or two when dropping by with wines for us to try.

Gifted @ PG

All dressed up and nowhere to go (thankfully).

This week’s suggestion for a Valentine’s Day gift: make your sweetheart dinner, and make it in 10 minutes. We love this black and white bowtie pasta from Donne del Grano; it’s an artisanal durum wheat pasta that looks as good as it tastes. For sauce, we prefer San Marzano arrabiatta sauce, because a little spice never hurt anybody.

 

Thanks for reading, see you soon!
Rachel

and
Steve Winston and Sharon Baden
Owners, Paris Grocery

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Paris Grocery News 3/26 Friday, Mar 26 2010 

Bonne Pâques !

Whether you are celebrating Easter or simply welcoming spring, it’s always fun to do brunch. The ritual of a late morning feast is something we can all share. In case you need a little inspiration, here is a recipe featuring some of our favorite ingredients.

Nuts for chestnuts.

Chestnut Flour Crêpes with Chanterelles

For Crêpes
yields 18-24 crêpes

1 1/2 cups sifted chestnut flour
1/8 tsp salt
1 1/4 cups milk
3 large eggs, lightly beaten
1/2 cup (1 stick) unsalted butter, melted

Sift the chestnut flour into a bowl. Add the milk and beat to form a smooth paste. Whisk in the eggs and 1 tbsp butter until smooth. Pour 2 tbsp batter in the center of pan and swirl until the batter covers the entire surface. Cook until almost dry on top and bottom is golden, about 30 seconds. Flip and cook about 30 seconds more. Transfer to platter and repeat until batter is used.

For Chanterelle Filling

1 1/2 cups dry chanterelles
1 small yellow onion, finely diced
1/2 tsp dried tarragon
1/4 cup crême fraîche
3 tbsp butter
salt and pepper
white truffle honey, for drizzling

Rehydrate the mushrooms, soaking them in warm water for 30 minutes. Drain off the water.

Melt the butter over medium heat in a large saucepan. Add the onions, sautéing until soft and beginning to turn translucent. Add the mushrooms, and sauté for 4 additional minutes. Add the crême fraîche, mix thoroughly, and take off heat. Salt and pepper to taste.

Fold into the crepes, and drizzle with the truffle honey.

Raindrops on roses, wiskers on kitten, these are a few of our favorite sweets!

If you’ll be too busy hiding eggs to watch over a hot stove, set out a continental spread: baguette and a bowl of yogurt with sweet and savory accompaniments. We love L’Epicurien 3 Citrus Jam, Confitures à l’Ancienne Mirabelle Plum Marmalade, Boat Street Kitchen Pickled Figs, and mild cow’s milk cheeses such as St. Nectaire and Le Somport. We’ll slice off some of Zoe’s Artisanal Ham and Rosette de Lyon to round out the spread. As a treat for the kids, we’ve made bundles of sweets. For the adults, we suggest Marquis de Perlade Brut Blanc de Blancs, great for mimosas and a steal at $9.99!