"Hey USA !" How the French Really See American Food with (Silly) Photos to Prove it
Plus: A Perfectly Creamy Minty Pesto Pasta to Take You Right into Spring Where You Belong
Before I moved to Paris, I had never even heard of Picard, which is kind of like the French version of Trader Joe’s frozen food section in the States, but as a whole frozen shop.
What’s interesting is that even savvy francophiles who love French food and restaurant culture might not notice Picard unless they are really living here long-term because, who other than a resident is going to buy frozen food when tempted by the overwhelming selection of fresh foods aux marchés ?
But among the metro/boulot/dodo crowd (let me know in the comments if you want me to explain that expression), Picard is a super-well-known brand that is dedicated aux produits surgélés. Probably 97% of their offerings are frozen, but you can also buy a bottle of wine and a few other trucs. Interesting to note: Monsieur B told me Picard has more than 1,000 stores in France, while in all the US, there are only 571 Trader Joe outposts. Ah bon ?
The products at Picard (like those at TJ’s) are generally high quality and tasty. But while both retailers offer a constant variety of internationally inspired prepared dishes, the folks at Picard go all in on an “American Week” every year around this time, and it couldn’t be more adorable.
It’s also sometimes odd. “Tortilla Cones,” anyone? Show of hands from my fellow Americans, please? Anyone ever eaten a “tortilla cone?”
Bref, I was jogging down the street the other day and saw the “Hey USA*” billboard below at a bus stop. So Monsieur B and I popped into Picard to take a look at what was on the (American) menu.
And you know what? When we got there, the first thing I noticed was that all the ‘Hey USA !’ frozen cases were nearly empty. The takeaway: even if the French think we crazy ‘ricans (Americans) eat hot dogs and “cookie bombs” at every meal, at least it seems they like us. They really like us.
PIVOT to FRESH: And now, for a truly versatile Spring-inspired creamy pesto sauce that is great in Summer too, or whenever you’re craving something that is silky and garlicky and light in spirit.
Yes, I’m serving it here with a fresh orecchiette that we picked up on the weekend. I love this shape because it lets all the goodness inside. But you can dip, stir, spread and slather this versatile sauce with and on nearly anything and it is just un vrai délice (a true delight). Follow it up with your favorite Cookie Bomb or this show-stopping Strawberry Charlotte et voilà !
RECIPE
CREAMY SPRING PASTA WITH MINTY PEA PESTO
It’s the sauce that is the star in this whole story. The fact is I’ve served it as une trempette (a dip) with veggies, tossed it into a chicken salad, spread it on a wrap sandwich, and even dolloped a lil’ bit onto pan-fried pork chops. It’s so tasty, I’ve eaten it directly out of the food processor. Regulate your amount of garlic à ton goût (according to your taste). Monsieur B and I love garlic, so we used 3 cloves. Serves 4
INGREDIENTS
1 cup pine nuts, toasted for 2 minutes in a dry skillet (toasting optional if you don’t have time, but worth it if you do)
Handful each fresh basil and fresh mint
1-3 cloves garlic (according to taste), peeled
2 Tbsp extra-virgin olive oil plus more for drizzling if you like
1 cup Parmesan cheese, grated
1 lemon
1 1/2 cups good ricotta cheese
3/4 cup green peas, fresh or frozen (defrosted)
3/4 lb pasta of your choice (we used fresh orecchiette but anything works—spaghetti, linguine, shells, penne, even orzo!)
PREPARATION
STEP ONE
In a small skillet or pan on medium heat, toast the pine nuts (optional) for approximately two minutes. You don’t need olive oil or any fat. Just keep an eye on them and let them get light golden brown, then set aside.
STEP TWO
In a food processor, add the basil, mint, garlic, ricotta, pine nuts, plus juice from half the lemon and 3/4 of the parmesan. Drizzle with olive oil and pulse until smooth. Then add in the peas and pulse again.
STEP THREE
Open the top of the food processor, breathe in and rejoice in the herbaceous perfume. Taste it and add any extra salt if you like.
At the same time, In a pasta pot, bring water to a boil and add your noodles of choice. Cook according to package directions. Strain, drizzle with olive oil and tip into a bit pot or bowl
STEP FOUR
Off the heat, add the creamy pea pesto to the pasta and stir slowly, incorporating. Taste it several times because, well, it’s Chef’s Treat!
STEP FIVE
Serve in low bowls with a wedge of lemon, a sprinkle of parmesan, and a few pine nuts for crunch. Leaves of mint or basil make a pretty garnish. A crisp but interesting white wine (think Côtes du Rhone blanc) makes the perfect pairing at lunch or dinner or when you’re just blissing out scrolling through Jamie Beck’s Instagram.
Allez, à table !
Are you recipe planning now for Pâques ? (That’s how you say Easter in French—no le or la—just Pâques and rhymes with tack.) If so, venez, jetez un oeil (come, take a look) at the gorgeous 7-hour Gigot d’Agneau that Monsieur B and I made. You could eat it with a spoon, it’s so tender. Ça prend du temps mais il vaut la peine ! (Takes time but it’s worth it!)
Au fait…(By the way)
It means so much to me that you’re here. Just wanted to say that.
And a quick preview—next week is my 2nd wedding anniversary and I’m planning to share a photo or two from our sweet little French fête de mariage. Wishing you a beautiful weekend, and see you soon.
Bisous,
Karen
Oh my gosh, this is so depressing. Say it isn't so. (the 'American week', not your recipe) haha.
This is hilarious. My boyfriend (who is French) and I were just in Picard yesterday and were talking about how we’d come here for our 4th of July party.