Find a special gift for Mom this weekend! Swing by Paris-Madrid and peruse ceramics from Spain, France, and Tunisia, gourmet ingredients, olive wood utensils, French soaps, sherry vinegar, paella ingredients, and more. You can never go wrong with classic gifts of delicious wine, cava, and chocolates!
Give the gift of Padron Peppers! We’ve stocked up on more Padron starts this week. Plants are only available for a short time, so make sure to get yours soon! Padron plants are $5.99 each or buy 3 or more for $5.00 each.
If you love books as much as we do, load up on some bargains while you’re here. Our book sale continues, and that means 45% off all books except for the cookbook “Paella” by Lorraine Turner ($4.99). Here’s your chance to pick up a gift for the cookbook enthusiast in your life.
Valrhona Chocolate Lava Cake $3.99 each, $7.99 for two
Looking for a decadent treat that’s a cinch to prepare? If you haven’t already, you need to try these Valrhona lava cakes! These individually-sized chocolate fondants are a decadent dessert for any occasion. Made in France with Tainori Valrhona chocolate from the Dominican Republic, and premium ingredients such as whole eggs, butter, and vanilla. The rich and tender cake gives way to a gooey, chocolate interior. Simply bake the cakes at 350F for 10 to 12 minutes, and you’re done!
Pascal Janvier Jasnieres 2016
100% Chenin Blanc, from Sarthe in the Val du Loir. The Loir is a tributary of the Loire River, and its viticultural area is the coldest of the greater Loire region. Jasnières was the preferred wine of King Henri IV, now all but extinct with less
than 112 hectares still under vine. Jasnières produces some of the best dry Chenin Blanc in the world, and its wines are said to reach their peak ten years after the vintage. The soil of these parcels are comprised of clay and limestone. The stunning aromatics and complexity of Janviers’ wine prove them to be one of the greatest values in the Kermit Lynch Loire Valley Portfolio. This rich white wine is superlative with cream sauces or cheese plates.
Fontsainte Gris de Gris Rosé 2017
Corbières A.O.C., Languedoc
Domaine de Fontsainte’s superb rosé is 50% Grenache Gris, 40% Grenache Noir & Carignan, and 10% Cinsault & Mourvedre. The 2017 has a delicate, pale salmon color, tantalizing as ever, and it is succulently fruity on the nose and palate. “Succulent” in the sense of biting into a ripe fruit—or, rather, a cornucopia of ripe fruits—and feeling them burst under your teeth, spattering your taste buds with delectable flavors of fresh citrus and berries. And then, the finish: crisp, dry, lip-smacking as ever.
Honoro Vera Rosado 2017
This juicy rosé from esteemed Bodegas Juan Gil is made from the Monastrell grape, a variety that Gil has been vinifying since 1916. Honoro Vera’s mélange of ripe cherry and melon fruit offers a bit more weight than a Provençal
rosé, and is balanced with energetic acidity. Clean, bright, and refreshing on the palate with a touch of spice, pair this delightful rosado with grilled salmon.
Swiss Chard Frittata (Frittata aux Blettes)
Recipe from French Roots by Jean-Pierre Moullé & Denise Lurton Moullé $35
Serves 6
4 eggs
1/2 cup milk
1/2 cup grated Gruyere or Comté cheese
1 tsp salt
Black pepper
1 bunch rainbow chard
2 tablespoons olive oil
1 onion, thinly sliced
Preheat oven to 375F. In a large mixing bowl, beat together the eggs, milk, cheese, salt, and a grind of black pepper. Set aside.
Cut the stems into thin slices and blanch them along with the leaves, cut into 1-inch ribbons, in boiling water for 5 minutes. Drain immediately and squeeze with your hands when cool enough to handle.
Combine the olive oil and onion in a large (14-inch) frying pan and cook over medium heat until soft and golden, 10 to 12 minutes. Add the chard to the pan and sauté for another 6 to 8 minutes; combine the chard with the egg mixture in its bowl.
Scrape the bottom of the frying pan but do not wash it. If it’s dry, add a splash of olive oil before pouring the egg-chard mixture into the sauté pan. Bake for 20 to 25 minutes, until the frittata is golden and puffy. Let it rest on the counter for 15 minutes, then run a paring knife around the edges before inverting it out onto a serving plate. Leave it bottom side up and cut into wedges as you would a pie.
Serve with a simply dressed green salad and Rosé Champagne or Cava.