Our inspiration for these almonds as a delicious apéro gourmand (gourmet appetizer) comes from Le Pichet, our favorite French restaurant in Seattle, Washington. Le Pichet offers a special menu available all day called Le Casse Croûte whose name in French means simple small snacks that you can eat any time of the day. On this menu they feature Amandes à l’espagnole: “Almonds sautéed in olive oil with coarse sea salt.”

Here is our own take on this dish, a quick recipe that pairs nicely with your choice of wine or beer. For wine, we recommend a pinot noir for red and a pinot gris for white. For beer, try an amber style micro-brew.

Rosemary Balsamic Almonds

(Recipe adapted from Alton Brown’s Ginger Almonds)

Ingredients

• 1 pound fresh whole natural almonds (make sure they are fresh!)
• 1–2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon of dried rosemary
• 1 teaspoon of fleur de sel

Directions

Preheat the oven to 250 degrees F.

Toss the almonds in a bowl with 1-2 tablespoons olive oil.  Add rosemary and salt.  Heat the almonds in a saute pan over medium heat, stirring frequently until lightly toasted, approximately 5 minutes. Remove from heat and carefully stir in 1 tablespoon balsamic vinegar (keep face away from pan as vinegar will steam). 

Spread the almonds into a single layer on a sheet pan lined with parchment paper. Bake in the oven for 20 minutes. Remove the pan and cool nuts completely before serving. The almonds may be stored in an airtight container for up to 1 week.

For another great apéro gourmand, try Parisian Peanuts.

That said, I still do not consider my husband to be off the hook for some sort of acknowledgement of the day. I’m hoping for the delicate lemon tart with the icing that says “Je t’aime” (I love you), or a box of Joël Durand Coeurs Pralines from St Rémy de Provence.

Prepare a plump whole chicken for baking by removing the inner parts and rinsing in cold water. Check the weight of the chicken to calculate the baking time. Drain well and pat dry.

Preheat the oven to 450 degrees.

Make the Fine Herbes Brush-On Dressing

In a small lidded jar, combine the following ingredients and shake vigorously for several minutes:

• 2 Tablespoons of extra virgin oil olive (preferably a buttery-tasting variety)
• 2 Tablespoons of fresh squeezed lemon juice (save the lemon skins)
• 2 teaspoons of French Market Spice Fine Herbes
• 1 heaping teaspoon of sea salt—using French Market Spice Fleur de Sel
• ¼ teaspoon of white pepper
• ¼ heaping teaspoon of country French prepared mustard
• 2 cloves of fresh garlic (plus 2 chopped shallots if you like)

Place the lemon skins inside the chicken cavity, plus 3 rinsed stems of fresh rosemary (about 5 inches long). Using two more cloves of fresh garlic, cut small pieces of the garlic and tuck it into the wing and legs of the chicken, plus the neck cavity.

Brush the Fine Herbes dressing on the chicken, covering it well, and repeat this step every 15-20 minutes. Bake the chicken breast side up uncovered in the 450-degree oven for only 10 minutes, then turn the heat down to 325 degrees. At this stage, fold a 15-inch rectangle of aluminum foil into a pointed “hat” and set on top of the chicken to prevent it from browning too quickly. Remove the “hat” before the final 20 minutes of baking to allow the chicken to brown. Bake until done (20 minutes per pound) or 170 degrees on a meat thermometer.

Remove from the oven. Let set for at least 10 minutes before carving.

Serve with a tossed green salad, black olives, steamed baby carrots, and crusty French bread. Use leftover chicken for a hot salad with almonds, and then use the remains to make French vegetable soup with local, seasonal vegetables.

All you need is fresh baked, preferably crusty, bread, your finest extra virgin olive oil, balsamic vinegar, and a pinch of Salt Provençal, Pour some wine and let the dipping and conversation begin!

This makes for a wonderful appetizer when entertaining or simply serve with bread at the dinner table instead of butter. Here is the step-by-step.

1. Choose your favorite crusty bread in whatever shape you like, baguette or boule, as long as there is a lot of crust! My favorite here in France is a the St. Jean, which comes in large loaves approximately 8- inches wide and 3-feet long. You typically buy it by the tranche and use your hands to tell them about how much you want to purchase. This bread is made with organic flour, large course sea salt, and has a wonderful nutty flavor from its poolish (French for bread starter or pre-ferment). No, that word is not French. Pronounced “poo-LEESH,” the name is supposedly derived from the Polish bakers who invented and introduced it to French bakers. If you’re interested, continue reading about it here.

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2. Choose the oil. We recommend Extra Virgin French or Spanish extra fine olive oils. They really compliment the nutty flavor and complex textures of the bread. Typically, you will need about 1/4 cup for a small dish or plate. You can always add more as needed. Our favorite is O&Co.’s Lemon or Basil Extra Virgin Oils.

3. Vinegar is option but we recommend a little splash of Balsamic, 1 Tablespoon per 1/4 cup of oil is what we like but you can adjust to your tastes.

4. Sprinkle on the top a pinch or two of Salt Provençal or if you do not want herbs, simply use a pinch of Fleur de Sel.

5. Pour wine and toast.

6. Let the dipping begin.

We celebrated réveillon this year with French friends in Rueil Malmaison outside of Paris and our first course consisted of foie gras mi-cuit served on small toasts with sweet onion jam. Mi-cuit means half-cooked and that it is fresh liver that has not been preserved in any way. (It has not been boiled in a container for 2 hours, as with most preserved versions.) Surprisingly, this type of foie-gras does not taste very liver-like, which makes it a good type to try for your first introduction to the dish.

Our hosts paired this with a chilled Sauternes dessert wine. A classic match for foie gras, Sauternes is a wine from the Bordeaux region made from Sémillon, Sauvignon Blanc, and Muscadelle grapes that are allowed to partially raisin, thus giving it a rich, sweet complex flavor.

Chef David, French Market Spice’s contributing chef, shares his recipe for Faux Foie Gras (Duck Liver Mousse). As you know, real foie gras is expensive, and often difficult to find in the US. Chef David has developed an easier, more budget-friendly way to reproduce the depth of flavor and smooth texture of this authentic French favorite.

Faux Foie Gras (Duck Liver Mousse)

Ingredients

• 1 pound of duck livers 
• ¾ pound of unsalted butter (3 sticks)
• 2 teaspoons of Spice Parisienne
• 5 ounces of whole dried morel mushrooms
• 2 fluid ounces of sherry wine
• 2 fluid ounces of brandy
• 1 teaspoon of sodium nitrite (pink curing salt)
• 1 teaspoon of Truffle Salt
• 1 teaspoon of Fleur de Sel
• 2 teaspoons of freshly cracked black pepper

Directions

Preparing foie gras generally does not require special kitchen equipment or utensils, except that you should choose a container to serve as a mold. It is typical to use a medium to large terrine shaped mold to make a block shape. You may also choose to use several smaller molds, depending on your purpose. Included below are some photos of typical terrine molds you’ll find in most cooking stores.

Soak the mushrooms in a little bit of tepid water.

Pan-sear the liver with a little bit of the butter, and the pink salt. When nicely seared, deglaze with the sherry and the brandy and the mushroom water and braise until ¾ of the liquid has reduced.

Put the remaining reduction in a food processor while still warm and add the butter slowly while processing.

At this point, add the rest of the ingredients and blend until the mixture is smooth. Pour it into molds of your choice. Refrigerate it to cool with no lid so that the steam can escape freely.

Once the foie gras has cooled, you can either slice it and serve with toasts or bread on the side or you can spread it directly onto toasts and serve it.

Popular accompaniments include cornichons, onion, apricot, fig jam, salad, nuts, and dried fruits. The choice is yours. Needless to say, your family, friends, or Supper Club foodies will be impressed!

Bon Appetit et Bonne Année 2010!

Here are some examples of terrine molds:

Although regional origins, flavors, embossed designs, and packaging may differ, most cookies conform to the 2.25 inch diameter and 0.25 inch thickness. Leave it to the French to have conforming standards to their simple sugar cookies. There is also an unwritten rule that 50 percent of the recipe has to be butter (30 percent) flour, and sugar (20 percent). We’ll follow the rules in this case. Remember, these traditional proportions create perfection.

Palet Breton

But after living in France for the last 4 months and spending lots of time in the cookie aisle, I can report that my two favorites so far definitely break the rules! The first are Palets Bretons boasting a 0.5 inch diameter. Afterall, palet means ‘’puck.’’

St Michel – La Grande Galette 1905

This galette is the star of the show, the cookie that makes you forget all others you have ever tasted before in your life. These are 3 inches in diameter with a standard 0.25 inch thickness. The secret ingredient is Sel de Guérande (Brittany salt) which give them a subtle salty sweet crunchiness. They come in sachets of 3 cookies each as you cannot eat just one!

It is always fun to share your favorites! Mere Poulard Galettes are one of my favorite gift boxes to send to friends and family in the US.  The cookies arrive in this bright red tin decorated with scenes of Mont Saint-Michel. The galettes are wrapped in sachets of six, so they stay fresh longer and are easier to share.

With this galette obsession also comes my own personal attempts at replicating and maybe someday trumping all these store bought versions. A lofty goal I realize but never say jamais! The following shortbread based recipe is my favorite.

 Shortbread with Salt by Michael Chiarello

Ingredients

• 1/2 pound (2 sticks) cold unsalted butter, cut into tablespoon-size pieces
• 1/2 cup granulated sugar (sifted)
• 1 teaspoon freshly grated lemon zest
• 1/2 teaspoon Fleur de Sel, plus a pinch for sprinkling
• 2 cups all-purpose flour (sifted)

Directions

In a heavy-duty stand mixer with a paddle attachment, cream the butter and sugar, about 30 seconds. Mix in the lemon zest, 1/2 teaspoon salt, and 1 cup flour until combined. Add the remaining flour and mix on low speed just until the dough begins to come together. Move the dough onto a lightly floured surface and pull the dough together into one or two balls with your hands. Cover with plastic wrap; refrigerate for 1 hour.

Preheat the oven to 250 degrees F.

Remove the dough from the refrigerator and unwrap it. Roll the dough into an 8 by 8-inch square, about 1/3-inch thick. Cut the dough into 16 (2-inch) squares. If you prefer round cookies, you can use a round cookie cutter. If you own cookies stamps, now is the time to use them to press the design into the dough. Finally, sprinkle them with the Fleur de Sel.

Line a baking sheet with parchment paper and evenly space the little squares on the paper. Bake until light golden brown on the edges, 50 to 60 minutes. Allow to cool on the baking sheet. Serve at room temperature.

Variations:

To add a little peppery spice to this salty-sweet cookie, add 2 teaspoons of Quatre Épices to the flour before mixing in with the butter and sugar. These cookies pair nicely with your next wine and cheese tasting event, including red, white, and dessert wines.

Hopefully, you have now gained an interest in embarking on your own galette tour.

Bon Dégustation!

Chef David Amar is French Market Spice’s contributing chef and French culinary expert. Originally from Aubenas, France, Chef David runs his own private cooking school in Seattle, Washington where he gives hands-on cooking lessons right in your own home. For more information and to spice up your next French soirée, visit Chef David’s Regional French Cuisine.

We are pleased to welcome Chef David Amar as French Market Spice’s contributing chef and French culinary expert. Originally from Aubenas, France, Chef David runs his own private cooking school in Seattle, Washington where he gives hands-on cooking lessons right in your own home.

Simply tell Chef David the number of people you’ll be entertaining, and leave the rest to him. Not only will he help plan a menu but also shop for ingredients and assist you and your friends with preparation. Beef daube, ratatouille, bouillabaisse de Marseille, and boar chops are just some of classic French dishes in his repertoire. His menus would not be complete without the most important item on any French table…bread! You will learn his secrets to make delicious and crusty baguettes in your very own oven. For dessert lovers, ever dream of making fresh apple tarts or bittersweet chocolate truffles?

All throughout, Chef David will explain French cooking terms, techniques, ingredients as well as the regional history of each dish.  As an alternative to going out, why not stay in and have an authentic French fun evening sharing and learning with your friends and family? Sounds like fun to us!

Chef David will be a regular here on French Flavor sharing his tips, techniques, and authentic recipes.  Let the learning begin!  Below is his recipe for Daube Provençal, a traditional French stew made with cubed beef, wine, and vegetables.  Bon Appetit.

Daube Provençale

Serves 4 to 6 people

Ingredients:

• 1 pound of beef chuck roll, diced into 1 inch cubes
• Ox tail or neck bones; and/or a veal foot (for flavor)
• 1 cup of chopped bacon, smoked or not
• 1 piece of orange peel studded with cloves
• 1 bay leaf and a pinch of cinnamon and nutmeg
• Salt, pepper, and Herbs de Provence (to taste)
• 4 medium size carrots (sliced and diced)
• 1 large onion (sliced and diced)
• 1 bottle of French red wine, preferably a Côtes de Provence or Côtes du Rhône
• 1 can of diced tomatoes
• Black olives (to taste)
• 5 cloves of garlic, smashed
• 1 dozen button or crimini mushrooms sliced (optional)

Techniques: There are two very traditional way to make Daube, both equally good.

Technique #1:

• Marinate all the ingredient overnight, then cook them for 6 hours over low heat.
• Add liquid if needed, (broth, water, wine).

Technique #2:

• Sauté meat, onion, carrot, bones, until slightly browning
• Deglaze with tomatoes and wine until it covers it all
• Add the rest of the ingredients and cook over low heat for 6 hours
• Add liquid if needed, (broth, water, wine)

Tips: Important to use a heavy braising pan with a heavy lid. The best is cast iron with a cast iron lid or cast aluminum alloy with glass lid. A stainless stock pot/braising pot with a thick bottom works well too. If you’re in the market for such a pan, be sure to check out options from Le Creuset or Staub.

For more information and to spice up your next French soirée, visit Chef David’s Regional French Cuisine.

Christmas Lights

Festivities on our street Rue Daguerre, even the Fromagerie (cheese shop) decked their halls.

Shopping

Some things you never imagined to be available in “gift size.” Did we read that label correctly? 5 KG of Nutella? Merci Santa! (There is actually a handle that snaps off the top necessary for carrying this beast.)

Winter Walks

Christmas day in Paris walking in the Luxembourg Gardens.

Playing Tourist

Christmas Night at Notre Dame, bells were ringing and we actually witnessed a marriage proposal under this amazing moon!

Holiday Road Trip

Our first holiday road trip to Strasbourg in the Alsace region to their traditional Christmas Festival that has been celebrated since 1570. Our favorite find was definitely the vin chaud (hot mulled wine) served with bretzels (pretzels), bredle, biscuits or small cakes (typically made with aniseed, orange, cinnamon, or quatre épices), and varieties of pain d’épices (a dense spice bread, traditionally made with rye flour, honey, and spices).

Strasbourg’s Notre Dame Cathedral illuminated behind the decorated streets and characteristic timber-framed Alsatian buildings.

Tous nos voeux pour un joyeux Noël et une merveilleuse année nouvelle 2010!

Wishing you a Merry Christmas and Happy New Year 2010!

Since it was just the two of us, there was plenty of turkey. So what to do with all the leftover turkey? 

Over the years, my family has taken the simple turkey sandwich to new heights post Thanksgiving.  Just about anything goes between the bread: cranberry sauce, stuffing, mashed potatoes, yams, you name it. Oh yeah, there’s the turkey too. This year I decided to do something a bit simpler and with a French touch.

The local bakery near us makes this wonderful buckwheat baguette (baguette au sarrasin).  Buckwheat flour is typically associated with French galettes which are the savory crêpes from Brittany.  It has a distinctive, earthy taste, and I chose this instead of the typical two slices of store bought wheat bread. 

Keeping it simple, I spread on touch of Dijon mustard, some fresh butter lettuce, and plenty of leftover dinde. In a word, tasty…