It's that time in France for the biggest fete of the year - Noël!
The plus luxe products come out of hiding in December and are on offer everywhere and at all price points. The cover of La Parisian had a story - no matter how hard times are, the average French family will spend 175€ on their Christmas repas. WOW!
After almost a year of flirting with Brittany scallops/St.Jacques I finally succumed and bought a kilo on Friday at the marvelous marché Mouton-Duvernet. The vendeur prepared them on the spot ready to pop in the pan.
1 kilo (or 2.2 pounds) equals just 5 scallops, once they're removed from the shells and the mess. Who knew?
French scallops in recipes or menus are referred to as 'les noix' or nut. They are the size of a fat walnut so it makes sense. You'll sometimes see a 'noix' of butter in a recipe. Same thing. A walnut-sized knob of butter is required.
How did I prepare my St.Jacques? Easy peasy. A bit of olive oil plus some butter in a pan. Add a swish of white wine and some chopped garlic smashed into sea salt. Brown a little, then throw in the scallops and sauté for a few minutes on each side till brown and crusty. The taste? Out of the world fresh and briny. What was I waiting for?
The above coquilles St. jacques are from Stohrer and cost a bundle but are worth it.
All the big supermarches want you to take advantage of their deals on foie gras
Foie gras in every form and shape.
Monop even has fancy cones of foie gras.
La Ratte potatoes are a holiday specialty. I've no idea what's so special about them. Do tell!
I couldn't resist these walnuts at Monoprix shipped in from Perpignan for the holidays.
The best oysters were for sale yesterday at my Belleville marché. Surprise, surprise.
My latest flirtation is now with magret de canard same as we made at Charlotte Puckette's cooking class. I hope it doesn't take me a year to make this..
Please pronounce that CAN-rr (r as in RER)
The Metro is full of signs advertising champagne deals.
Monop has Bordeaux Sauternes and I bet it isn't bad at all (like the olive oil at Franprix). When big companies like Franprix or Monoprix order up huge volume of a product they can name their price and get quality to boot..
Haute cuisine patisserie, Pain du Sucre has truffle-infused eggs in their windows. These will Not be on everyone's table.
I'm crazy for the little cooking magazines at the supermarché cash register like Gourmand.
Top TV and restaurant chef Cyril Lignac is the guiding light. These are full of good information on seasonal French foods. The recipes are easy to figure out even if your French is so, so.
The one thing I haven't seen in Paris are Gingerbread men. Pain d'Epice, made with honey. Yes, plenty of it. But no gingery hard, shaped cookies. Should I open a shop and start a new trend? Move over cupcakes and macarons!
What are YOU serving for Christmas dinner?
