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!

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Paris Grocery News 3/4 Thursday, Mar 4 2010 

We’ll happily sneeze our way through this early touch of spring, as long as we have some yummy new items to snack on and cook with. Here are some of our much-anticipated new and returning items:

French lavender and tarragon. Packed out here at Paris Grocery into 8 ounce containers. Tarragon plays a starring role in a classic Béarnaise sauce. Try the lavender on a leg of roasted spring lamb, or sprinkled on a log of fresh chèvre.

Pamplie Salted Butter.From Poitou-Charentes, a region famous for its dairy products. Pamplie is preferred by chefs for its firm consistency, pale color, and rich flavor with hints of hazelnuts. Made with fleur de sel from Île de Ré, this butter just gets better.

Tome d’Acquitaine is back! This is one of our absolute favorite cheeses. The beautiful snow-white interior of this washed-rind goat’s milk cheese will catch your eye. Washed in Sauternes by the respected affineur Jean d’Alos, it displays delicately balanced fruit and floral notes.

Abbaye de Tamié cheese makes a stunning debut. We asked Olivier to bring us a fantastic example of a monastery cheese, and he did not disappoint. The monks of Tamié have been producing this cow’s milk cheese since the year 1135. We think they are getting the hang of it- this cheese is marvelously creamy, almost spreadable, with a pungent fruitiness and undertones of sweet hay and fresh cream.

WINES

2008 André Neveu Sancerre “Le Grand Fricambault” ($24.99) André Neveu’s vineyards are located in Chavignol, on the silex soil of Sancerre’s hillsides. Highly aromatic, his exquisite Sauvignon Blanc reflects this flinty terrain. Bone-dry and chalky, it exudes aromas of citrus, grapefruit, and limestone. Tart, concentrated, and marvelous with Crottin de Chavignol, the local goat’s milk cheese.

2008 Terres Dorées Beaujolais “L’Ancien” ($16.99) Traditional Beaujolais wines have amazing fruit and depth, and this wine really overdelivered at a recent tasting. Winemaker Jean-Paul Brun is a relentless advocate for winemaking à l’ancienne and seeks to make old-style Gamay wines. He does not add sugars to his wine and uses only indigenous yeasts for his fermentation, instead of the lab-developed strain popular in the region for its banana and candy aromas. This Beaujolais is 100% old-vine Gamay, delicate and pure, showing excellent balance, freshness and acidity. Mineral-driven, with bright cherry, cranberry and sweet spices melding into a lengthy finesse. A remarkable value! 90 points Wine Advocate

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