Thursday, Mar 27 2014 

Paris Grocery seattle

March 27, 2014

Bonjour Les Amis!This is one of those weeks that I love. Spring is here & the store has a fresh new look with tons of newdelices to enjoy.I want you to come by, have a look, taste cheese, and get inspired.

A Bientot,
Catherine

HOMEMADE MERGUEZ PATTIES recipe adapted from Taste Food blog
3 tsp Whole Spice Merguez Sausage Rub
Tbs Harissa paste
2 garlic cloves, minced
1 pound ground lamb shoulder
Olive oil

Combine all of the ingredients except the lamb in a bowl. Stir to form a paste. Add lamb and thoroughly mix together with your hands. Form into 1 1/2 inch patties. Cover and refrigerate at least 2 hours or overnight.
Heat 1 tablespoon olive oil in a skillet over medium high heat. Add patties, without overcrowding, in batches. Cook, turning once, until brown on both sides. Check & taste for salt. Transfer to a plate lined with a paper towel and keep warm. Repeat with remaining patties.
Serve with pita bread, harissa sauce, Greek style yogurt and fresh mint leaves.

Vietnamese Saigon Cinnamon sold in bulk
Both Paris Grocery & Spanish Table got an exciting shipment of spices from Napa. Kelsey told you last week about the arrival of powdered Sriracha, but we also got the world’s most potent cinnamon. Stronger, sweeter, with a higher oil content, the flavor disperses like none other in your cooking & baking which is why it’s so prized.

Mustapha’s Preserved Lemons sold in bulk in our deli case
I am so excited to add this to our deli case! Mustapha Haddouch is a local legend and he sources the best in Mediterranean products. I found out I could buy these in bulk, so you can go to our deli case where jars now sit proudly next to our bulk duck fat. Ask us to tub up as many or as few as you like!

MEAT GLORIOUS MEAT!
We got an order in from D’Artagnan in NY, so our freezer & fridges are filled with the best.

D’Artagnan Jambon de Bayonne $10.99 4 oz pkg
French Prosciutto! “Our jambon de Bayonne, or French prosciutto, is an all-natural, dry-aged product that makes a fantastic addition to pastas, paninis, charcuterie plates and poultry dishes.”

D’Artagnan Saucisse de Canard al’Armagnac $13.99 8.5 oz
“These are a few of our favorite things: duck, pork, Armagnac, sausages. Put them together and you’ve got our signature links, which offer a true taste of Gascony.”

D’Artagnan Duck Mousse Basquaise $13.99 8 oz
Grab a baguette & a bottle of Cab Franc to go with this… “This mousse combines duck livers with creamy duck fat, Port wine and roasted red bell peppers for a silky mousse that is perfect for picnics or as part of a charcuterie plate.” 

French Ceramic Salt Cellars $7.99
These adorable little salt cellars just came in… Each includes a ceramic spoon. At this price you can have multiple flavors of salt on the table at once!

FRENCH HEIRLOOM SEEDS!
I sourced these seeds from a company in California & tried to look for varietals that will hopefully grow well in the Pacific Northwest.

Endive/Escarole de Louviers $1.75
“Leaves are very finely curled and deeply notched. Produces a good blanched and curled yellow heart. This heirloom is high quality and tasty. In 1885 Vilmorin said, ‘Bulk for bulk, it yields a larger amount of useful produce.'”

Bacalan de Rennes Cabbage $2 packet
“Listed by Vilmorin in 1867, this French heirloom was grown in the Saint-Brienc and Bordeaux localities. The oxheart-shaped heads grew especially well in the mild, seaside climate along the west coast of France. Early, flavorful, green heads are still grown in France today.”

Parisian Pickling Cucumber $2 packet
“60 days. The old French gherkin or cornichon pickler. Listed in America in 1892 by Gregory. Great for making tiny sweet pickles. Rare.”

Melon Charentais $2.50 packet
“85 days. A famous, superb heirloom. A French 2-3 lb. melon with light grey-green skin. The bright orange flesh is super sweet and very fragrant. This was my favorite melon in 2003. I just love the firm, sweet flesh.”

Fin de Bagnols Bean $2.75 packet
“Bush. 57 days. Old standard French haricot verte (horticultural or filet) bean that has been grown for at least a century! Dwarf plants thrive in cooler soils; really crank out small, slender, round green pods. Best harvested every 3 to 4 days, at 3 to 4 inches in length, when the pods are quite slender and free of strings. Succession plant a row every three weeks for an unending supply of superior gourmet beans. Premium variety at farmer’s markets!”

Haricot Tarbais Bean $2.75 packet
Try to grow your own Tarbais!
“(Pole), 90 days. Plump snowy-white variety has been grown for centuries around the village of Tarbais, in southwestern France. Used primarily as a dry bean, including its traditional forte, as a main ingredient of cassoulet. Skins unusually thin and delicate, lower starch content than other types, and of remarkable tenderness!”

VIN I LIKE

Chateau Jalousie 2011, Bordeaux Superieur $9.99
It’s hard to go wrong with a bottle of this! Dark chocolate & berry nose, rich & earthy flavor–70% Merlot, 20% Cab Sauvignon, 10% Cab Franc.  Truly a steal.

Jean Royer Le Petit Roy 12eme Annee, Vin de France $19.99
What Chateauneuf lovers should drink on a daily basis. This is made by a small producer in Chateauneuf, Domaine Jean Royer, & contains everything not in the cuvee. Savory baked plum nose, dense dark fruits & chocolate covered strawberries. I ❤ you Little Roy!

Friday, Mar 21 2014 

Paris Grocery Seattle

March 21, 2014

Bonjour Les Amis!
Spring has arrived! Which means walks along the Seine, lunching on cafe terraces, and having les piques-niques in Parisian parks. And, whatever the weather, we at ParisGrocery have plenty of french treats to help you say bienvenue  to spring.

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Chateau de Beaucastel Chateauneuf-du-Pape 2010 $117.00
The key to this vintage is said to be the cool nights of August in Southern Rhone, which promote a well-balanced acidity. Dark and dense, featuring “crushed plum, linzer torte…singed cedar…and warm paving stone”, Wine Spectator gives this Chateauneuf 96 points.

French Kisses, D’Artagnan $15.49
The ultimate amuse-bouche! Armagnac-soaked  prunes are filled with mousse of foie gras to make these bite-sized “kisses”. Pair these sweet and savory bites with champagne for a decadent treat. Food lovers beware.

Sriracha Powder $26.99/lb
The Indonesian spice with a cult following is now in powder form! It is not as diluted as the sauce, making it perfect for adding to rubs and dressings. At Brooklyn restaurant Talde, chef Dale Talde mixes the powder with ranch dressing, pouring the scrumptious combo on his bacon and blue cheese salad. Add this versatile powder to soups, grilled vegetables, or sprinkle on top deviled eggs and popcorn for a spicy kick.
 

A Bientot,
Kelsey Edmunds

Thursday, Mar 13 2014 

Paris Grocery seattle

March 13, 2014

CREAMY LEEKS & TARRAGON ON TOAST from The Cook and the Gardener: A Year of Recipe & Writings from the French Countryside  by Amanda Hesser $35

This New York Times Editor lived in a 17th century chateau in Burgundy for a year & cultivated a friendship with the crusty old gardener. Amanda’s recipes chronicle her life in the Yonne River Valley one delicious month after another… I took this from the March chapter. Enjoy!

SERVES 4

2 medium leeks, trimmed, cut in half lengthwise and washed
2 tablespoons butter
Coarse or kosher salt
1/3 cup heavy cream
1/4 cup soft goat’s milk cheese  with rind (if there is one)
removed, and broken into small pea-size pieces
2 tablespoons chopped flat-leaf parsley leaves (about 6 sprigs)
1-1/2 tablespoons chopped tarragon leaves (about 4-5 branches)
Freshly ground black pepper
4 slices crusty bread, toasted in the oven
1 clove garlic

Slice the leeks crosswise to make 1/4-inch half-moons. Melt the butter in a large saute pan. Add the leek and cook over low heat so it softens but does not color. Once the leek is meltingly soft (8 to 10 minutes), turn up the heat to high to cook off excess liquid, 1 to 2 minutes. Reduce heat to medium-low and pour in the cream. Reduce to thicken, about 1 minute. Add the goat’s milk cheese and stir until it is melted and the mixture is well bound. Add the parsley and tarragon and season to taste with pepper. Remove from the heat and set aside but keep warm.
Rub the slices of bread with the garlic clove. Mound the leeks on the toast and serve.

And what else would make this complete? Wine of course!

Hippolyte Reverdy Sancerre 2012, Sancerre $14.99 375 ml, $27.99 750 ml
This has always been my favorite Sancerre. The Reverdy family has been making wine in the commune of Sancerre as far back as 1600, initially raising goats & producing wine for local consumption. Son Michel Reverdy started making the wine shortly after graduating high school: “His dedication is total. He’s one of the few remaining vignerons in France who truly live like a paysan [peasant]. No vacation, no travel, ever. He’s happy just to stay on the farm, working seven days a week, and wanting nothing more and nothing less…”
This Sauvignon Blanc is as classic as you can get and a true benchmark in the region. Bring on the oysters & goat cheese!

Victoria’s Kitchen Almond Water Original with Vanilla & Rose $2.75 16 oz
From a recipe from the south of France, concocted by the founder’s grandmother, Victoria. This is incredibly refreshing on its own, or used in cocktails. One of Eater’s “Top 30 ‘Whoa’ Moments at 2014 Fancy Food Show”. Only 110 calories–all natural & delightful.

Carr Valley Mobay, Wisconsin $21.99
This American original is a play off of French Morbier. A cheese with a split-personality… The line of ash which runs through Morbier was a way of distinguishing the morning milk from the evening’s milking. Carr Valley cleverly decided to use a line of grape vine ash to separate sheep’s milk from goat’s milk. Creamy, tangy, & completely original, ask for a taste & you’ll become a fan too. One customer said it was the best cheese he’d ever tried.

Hudson Valley Foie Gras $45.99 lb
We sell our foie gras to order, packed every week from our purveyor Nicky Farms. Enough said…

AIX Rose 2012, Coteaux d’Aix en Provence $15.99

aix

We still have a few bottles of this left! Aix & Avignon are two of my favorite towns in France, & AIX is definitely one of my favorite rose’s of the season. This is the PALEST of the pale rose’s. A blend of Grenache, Cinsault, Syrah, & Counoise from vineyards made of clay, limestone & gravel. Minerally, light & breezy with grapefruit acidity. Ahhhhhhh

A Bientot,
Catherine Reynolds

Thursday, Mar 6 2014 

Paris Grocery seattle

March 6, 2014

Hazelnut and Wild Mushroom Pâté

By CHRISTINE MUHLKE Adapted from Naomi Pomeroy at Beast in Portland, Ore.

Makes 3 cups. 

1 large shallot, thinly sliced
2 cloves garlic, minced
1½ teaspoons salt
¼ teaspoons freshly ground pepper
1 pound wild mushrooms, sliced
½ pound Crimini or button mushrooms, sliced
2 teaspoons Marsala wine Scant
1 cup roasted hazelnuts
4 tablespoons unsalted butter, melted
½ teaspoon apple-cider vinegar
½ teaspoon aged balsamic vinegar
Pinch ground nutmeg
Pinch ground cayenne.

1. In a large sauté pan over low heat, melt 2 tablespoons butter. Sweat the shallot until translucent, about 3 minutes, then add the garlic and cook another 2 minutes. Raise heat to medium and add salt and pepper and half the mushrooms. Sauté until fully cooked and browned, about 7 minutes. Turn off heat and add the Marsala. Remove to a plate to cool. Return the skillet to medium heat, melt 2 tablespoons butter and cook the remaining mushrooms for about 7 minutes. Add to other mushrooms to cool.

2. In a food processor, grind the hazelnuts to medium fine and add the mushroom mixture, cayenne and nutmeg. With the machine running add in the melted butter and vinegars. Taste and adjust for seasoning.

3. Serve on crostini or crackers or as a filling inside a tart or turnover.

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Domaine de Bernier Chardonnay 2012, Loire Valley $9.99

This is made by an excellent Muscadet producer, grown in heavily chalked soil, making it a fine “impersonation” of a Chablis at a bargain price. Clean, fresh, unoaked Chardonnay from the Loire made in a thirst-quenching style–citrus & apple with a creamy texture & a minerally finish.  Innately French Chardonnay that’s perfectly suited to pair with goat cheese. It’s coming home with me & my chevre!

Mini Crottin Maitre Seguin $6.50 each
Made for your cheese plate… This wrinkly little goat cheese is just the thing for Chevre Chaud and its lemony zip loves a good Sancerre. We don’t wrap these so they can ripen slowly atParis–that is if they last more than a weekend!

 

Freddy Guys Hazelnuts $7.99 8 oz bag
Family-run orchard, Freddy Guys, in Willamette Valley, churns out these delicious, farm direct hazelnuts. Dry roasted in small batches with no salt or oil added, these hazelnuts are pure crunchy, nutty goodness. Local, natural, and delicious, there’s not much more you could want in a nut.

2011 Pierre Henri Muscadet de Sèvre-et-Maine Saint-Fiacre $11.99
Rain is in the forecast this weekend, but I plan on sipping chilled Muscadet, dreaming of the northern beaches of Brittany. Lying between two rivers, the commune of Saint-Fiacre produces this Muscadet. Dry, crisp and mineral, this is the perfect shellfish wine.
 

A Bientot,
Catherine Reynolds