As I mentioned in Wednesday’s post, we’re officially halfway through 2020 which is crazy to me. Tomorrow will be my first Fourth of July in France. I would be lying through my teeth if I said I was excited about it. I’m going to attempt a Fourth of July spread in Paris complete with oven-baked ribs and potato salad. This week you’ll find a great basic French cookbook to have on your bookshelf, the “Dior Untold” podcast, Gris Rosé (which might be my summer favorite), French summer produce favorites and more!
The Return of Summer Produce at the French Markets
It’s a wonderful time of year for produce in France. I’m kind of like a kid in a candy shop buying everything I see at the market because it’s so colorful and gorgeous. My favorites from Tuesday were zucchini flowers, the sweetest tasting raspberries, the last of the cherries, and garden roses.
Today’s purchases were mostly for my Paris Fourth of July celebration. Everything comes directly from the farm either in Île-de-France (the region around Paris) and Normandy, except the ribs. I bought raspberries, strawberries (for strawberry ice cream in a mason jar), cucumber, onions, and potatoes for an attempt at my grandmother’s old fashioned and very American potato salad.
“Dior Untold” Podcast
One of my favorite parts about this blog and Instagram is connecting with so many different people who love France. This week, someone shared the “Dior Untold” podcast. The opening episode titled “Dior in Bloom” goes through the places and flowers that shaped Dior’s inspiration for clothing, perfumes, and interiors.
I learned more about Les Rhumbs, Dior’s childhood home and now Musée Christian Dior, and Château de Colle Noire in Grasse. It’s a quick listen and really fascinating. The podcast is in English (if you know French…just ignore the pronunciation of French words). There’s also a version in French. I’m going to listen again in French to practice!
Gris Rosé aka Grey Rosé
When ordering a glass of rosé the other day the waiter listed the options and mentioned gris rosé. Maybe I’m late to the party, but I’d never heard of it before. He explained that it’s very light in color, which is typically what I like, so I decided to try it. I loved it.
Gris Blanc is my favorite gris rosé that I’ve tried so far. It’s a twist top which is perfect for summer picnics. According to this article, it pairs perfectly with barbecue, which means it’ll be in my immediate future. You can check the availability in the US here (remember with rosé it’s always best to buy the most recent year, so 2019!).
Vin gris is a term that can be used for rosé wine just as the words “blush” and “pink” can be used. The French expression—which translates literally as “grey wine”—traditionally refers to a wine made from red wine grapes, but with white winemaking practices. So, instead of fermenting the grapes with their skins, which would extract a lot of color, the wine is made from the juice, which will be mostly clear but with a pink tinge. Keep in mind that the term is not regulated, but I believe most vintners use it in the spirit of the traditional method.Wine Spectator
BBQ Ribs in Paris
Speaking of barbecue and the Fourth of July in Paris…that can only mean one thing which is ribs. At the market this morning I found travers de porc from Brittany and took the full rack. I’ll start brining them today with my dad’s spice kit. As for cooking, the French government just released their seasonal BBQ advice. Unless I can get quick permission to grill in the courtyard I’ll be baking the ribs in the oven.
I made ribs in Normandy and they were a huge hit with everyone. I had to let them know that ribs are a finger food, not a fork and knife food. It always surprises me when French people love such “American” foods, but I suppose the inverse is also true.
Gourmet’s Basic French Cookbook
And finally, a cookbook to round out this very food-heavy Five Friday Finds from France. I’ve been using my grandmother’s Gourmet’s Basic French Cookbook and I love it. The text is simple, straightforward, and easy to understand and illustrations are fabulous.
I made mussels for the first time this week. I would’ve been lost without the section that described the three basic rules for preparing mussels. The descriptions make it seem like just about anyone can make the recipes. I have this edition of Gourmet’s Basic French Cookbook and there are quite a few available online in this edition.
I hope you enjoyed this week’s Five Friday Finds from France and have a great (and safe) Fourth of July weekend if you’re celebrating. I’ll be back tomorrow with Weekend Links!
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