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 1/8 Friday, Jan 8 2010 

Paris Grocery is now carrying an expanded selection of Zoe Meats charcuterie:

Artisanal Ham: A lean and flavorful single muscle ham that gets laid out flat in the applewood smokehouse. An eclectic ham that boasts no nitrites and is great as a breakfast ham or used in croque monsieur! $11.99/lb

Coppa: A traditional coppa, made without red wine during the curing process as some modern coppas are, allowing the flavors of the pork and salt to shine. $19.99/lb

Finocchiona: This subtle masterpiece features whole fennel seeds, black peppercorns, salt, and garlic, with a little orange zest, smoke, and pink peppercorns for a sophisticated flavor profile. $18.99/lb

Salami: This uncured salami is made with sherry, garlic, and black pepper. It has a bold, full flavor and a delightfully juicy texture. $14.99/lb

Spicy Coppa: This dry-cured pork shoulder with cayenne peppers and cracked red peppercorns has a warm heat that sneaks up on you. Its unique flavor and silky texture complements other meats on a charcuterie plate. $19.99/lb

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