Thursday, Apr 24 2014 

Paris Grocery seattle

April 24, 2014

Bonjour Les Amis!

Hi everyone… Just got back from a family vacation on the E Coast– I was pleasantly surprised to see how many NYC shops carry Portland’s Olympic Provision sausages. We’re making waves in the food world.

My favorite restaurant experience on the trip was Maison Premiere, a Parisian/New Orleans themed cocktail & oyster bar. They offer up to 30 types of oysters & I requested all East Coast varieties so we could try something different.They even have a working absinthe fountain.

In the meantime, Sharon reports that her Tarbais beans are taller than any of her other bean starts! Try out a pack–not too late to plant.

I’m back & so glad every time someone comes in & say they enjoy our newsletters. You make my day! Get ready to get hungry…

A Bientot,

Nettles & Fromage Blanc from Toro Bravo (cookbook at Spanish Table)
It’s Nettle season & we sell fromage blanc…

2 slices sourdough bread cut to 1-inch thickness
3 Tbs olive oil, divided
1/2 tsp salt
1/2 tsp pepper
3 cloves garlic, divided
1 Tbs butter
4 to 5 oz nettles, cleaned & trimmed
1/2 lemon, juiced
2 heaping Tbs fromage blanc

Drizzle both slices of bread with olive oil on each side, about 1 Tbs, & season with salt & pepper.
Grill the bread until it is really nicely charred. You can broil it, but you won’t get the same flavor. You really want it to blacken.
Once nicely charred, take 1 clove garlic & rub i with a lot of pressure into the crust & all sides of the bread. You want to rub it so hard that the garlic falls apart.
Put a large saute pan over medium high heat & add 1 Tbs of olive oil & the butter & the remaining 2 cloves of garlic. Add the nettles & saute until they’re just wilted, about 30 seconds to a minute. Add the lemon juice.
Spread each slice of grilled & garlic-rubbed bread with 1 heaping Tbs of fromage blanc. Top with the nettle saute & finish with a drizzle of olive oil. Halve or quarter the bread & serve.


Crushed Vadouvan
Just added to our bulk spice collection. French colonialism brought this interpretation of southern Indian Masala curry. Curry leaves, cumin, coriander & turmeric are given a French twist with the addition of grated shallots.  Use to make these Vadouvan Crusted Lamb Chops with Toasted Garlic Yogurt Sauce.

Korean Chile Threads
Are you a Ramen lover? These are the wispy saffron-like threads that top your bowl at upscale ramen joints. With a mild heat, these add a dramatic flair to any number of dishes, like grilled duck breast.

Asian Smoked Tea Rub
Smoky lapsang Souchong is the essential ingredient in this rub. Add Saigon cinnamon & orange peel & you have the perfect rub for grilled duck breasts.

Kusmi Gunpowder The Vert $21.99
We get tons of requests for Kusmi tea, the infamous Parisiantea house that began in 1867. Gunpowder Green gets its name because the leaves are rolled into tiny spheres. This brews up dark green & is slightly smoky–packed with antioxidants. The gorgeous packaging makes this ultra gift-worthy.


Commanderie de  la Bargemone Rose 2013, Provence $14.99

Always one of my favorite rose’s since my days of waiting for Ken to finish up in the kitchen of the Mandalay. This estate dedicates 2/3rd’s of their production to rose,which of course Provence is famous for. Bargemone comes from Coteaux d’Aix which is a fine-wine district within the whole of Provence. Bargemone has a tradition of making wine for 800 years, & this estate was passed on to a local Provencal family in 2006. A blend of Syrah, Grenache, Cinsault, with the addition of Cabernet Sauvignon, this has a citrusy nose & a sprightly repose. Very dry, with lots of acid & lick of salt, this disappears quickly on our table…

AIX Rose 2013, Coteaux d’Aix en Provence $14.99


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

Chateau du Lancyre Rose 2013, Pic St-Loup $17.99
Chateau du Lancyre was built on the ruins of a 12th century fort. Pic Saint-Loup is one of the Languedoc’s best wine districts, & being 15 miles inland, it has the perfect Mediteranean climate. This is a lovely & elegant blend of Syrah, Grenache & Cinsault with a minerality that is not to be beat. Subtle iced strawberry, herbs, sea salt. Get your rose on!

Friday, Apr 18 2014 

Paris Grocery seattle

April 18, 2014

Bonjour Les Amis!We just received our shipment of new rosé! So many delicious choices.. Come in this weekend and check it all out, grab some cheese and pâté, and pick out a celebratory bubbly while you’re at it!

Hand Crafted Salt Cellars $9.99 Each
These adorable clay “pinch bowls” are made by a local artisan in Ipswich, Massachusetts. The salt cellars are made by hand, giving each a unique look. Choose your favorite and pair with one of our varieties of salt!

Pécou River Stones $8.99 5.6 oz
French candies disguised as shiny stones. Each box contains an assortment of dried apricot, marzipan, almond, and chocolate pieces enrobed in a hard candy shell. Fool the kids or display in a bowl as appetizing decor.

Smoked Salmon & Spinach Mousse $19.99 lb 
Easter appetizers made easy. Spread this delightfully creamy blend of smoked salmon, cream cheese, and spinach on toasted French baguette, pair with a crisp white wine, or a festive flute of bubbly, and enjoy!

Violet Syrup $13.99 8.5 oz 
With spring in the air (if you can brave the rain long enough to catch a whiff), why not celebrate with floral inspired fare..
This versatile syrup made in Provence adds a lovely hint of violet to baked goods, icings, and drinks. Use to make French macarons, drizzle over pancakes, add a spoonful to whipped cream for a floral topping, mix with champagne for a springtime kir, or try in the following cocktail..

Violet Daiquiri 
♥  1.5 oz white rum
♥  Juice of two fresh limes
♥  3/4 oz Violette syrup
♥  Ice

Combine all ingredients into a cocktail shaker with plenty of ice. Shake vigorously until cold. Don’t forget  to do a taste test, adjusting the syrup and lime to get a perfect balance of sweet and sour. Strain into a chilled champagne coupe or a chilled martini glass.  Garnish with a lemon wedge or flower petal.

Makes one cocktail.

Bon Weekend & Joyeuses Pâques!

A Bientot,

Thursday, Apr 10 2014 

Paris Grocery seattle

April 10, 2014

Bonjour Les Amis!Come by for a free tasting of Rose & Fermin Jamon on Saturday!!! 2 pm to 4 pm, Raul Martin of the Fermin family will be here at Paris Grocery–he’ll show how to carve a whole leg of Jamon & give samples to taste. And we will be opening fresh rose’s for you to try!

You know it’s a good week when you are sad to be going on vacation.Point being, we have so many exciting new items at Paris Grocery and a TON more coming next week.

As a bon vivant myself, I have to say Paris Grocery is becoming one of my favorite shops in Seattle.  Stop by for a taste from our cheese & meat case, pluck fresh rose’s, and give us feedback. We’re here to make your life more delicious.

Catherine & Kelsey

Kabocha Risotto with Sage & Pine Nuts

This is what I made for dinner  last night, in honor of adding Salumi’s gorgeous Pancetta to our sliced to order selections. This dish is not French in origin, but paired extremely well with rose. In my opinion, the pancetta is NOT optional.Ingredients in bold are available at Paris Grocery. 

makes 6 Servings, feel free to reduce accordingly

  • 4 tablespoons olive oil, divided
  • 1 2 1/2- to 3-pound kabocha or butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 6 generous cups)
  • Sea salt
  • 1 tablespoon finely chopped fresh sage
  • 1 tablespoon Sherry wine vinegar
  • 2 onions, chopped (about 3 cups)
  • 3 1/2 cups broth
  • 1 1/2 cups arborio rice
  • 1/4 cup medium-dry Sherry or Marsala
  • 3/4 cup pine nuts, toasted, divided
  • Shaved Parmesan cheese (optional)
  • 4 ounces crisply cooked coarsely crumbled thinly sliced pancetta(optional)
  • Heat 2 tablespoons olive oil in heavy large nonstick skillet over high heat. Add squash; sprinkle with sea salt and sauté until beginning to brown, stirring often, about 5 minutes. Reduce heat to medium, add chopped sage, and cook until just tender, stirring often, about 8 minutes.Sprinkle Sherry wine vinegar over; toss to incorporate. Transfer squash to plate. Wipe skillet clean.
  • Heat remaining 2 tablespoons olive oil in same skillet over high heat. Add chopped onions, sprinkle with sea salt, and sauté until onions are soft and beginning to brown, about 6 minutes. Reduce heat to low, cover, and cook until onions are soft and deep golden brown, stirring occasionally, about 20 minutes; set aside. Bring 3 1/2 cups water and vegetable broth to simmer in large saucepan. Cover and keep warm over low heat.
  • Add arborio rice to onions in skillet. Stir until rice is slightly translucent, about 4 minutes. Add Sherry; stir until absorbed. Add 1 cup warm broth mixture; stir until almost all liquid is absorbed, about 3 minutes. Continue adding broth mixture by cupfuls until rice is just tender but still firm to bite and risotto is creamy, stirring almost constantly and adding squash after 15 minutes, about 20 minutes total. Season with salt and pepper. Stir in 6 tablespoons toasted pine nuts. Transfer squash risotto to large wide serving bowl. Sprinkle remaining toasted pine nuts over risotto.
  • Top risotto with shaved Parmesan and crumbled pancetta, if desired.

Salumi Pancetta $32.99 lb
Great pancetta is an essential kitchen staple in my house. From adding to homemade red sauce, throwing on a salad, risotto, or in bean soups. Seattle’s Salumi version is a work of art.  We can slice it any way you like it.

Fleur de Maquis, Corsica $20.99 lb
This cheese just keeps getting better! I bought some rounds a few months ago, but it’s NOW that this cheese is becoming one of my favorites. Fleur de Maquis is named after the dense thickets of underbrush on the island of Corsica. Made from the milk of Lacaune ewes, and then coated with a mixture of rosemary & fennel. With time, the cheese absorbs the herbal flavors, and right now it is aged to perfection. Ask for a taste of this gorgeous rare cheese, and pair with the wine below or a Provencal rose.

Domaine Poli Niellucciu, Ile de Beaute Corsica $15.99
This just might be my new favorite red in the shop. Niellucciu is thought to be related to Sangiovese, but has its own freshness & finesse. Plump smoky blackberries & spice flow from the bottle–try it & love it!

Lafage Miraflors Rose 2013, Languedoc-Roussillon $17.99 ONLY 12 BOTTLES AVAILABLE!
Sigh… We got our hands on one case out of 14 that made it to Seattle. I love Jean Marc Lafage’s wines, & this rose is stunning in appearance & flavor. 70% Mourvedre, 30% Grenache Gris, this has Tavel-like richness at  Languedoc price.  COME GET!

Miradou Rose 2013, Cotes de Provence $9.99

RestanquesYou can taste the Mediterranean in this wine. These special vineyards cling to the slopes inrestanques or Provencal stone terraces. This is Grenache, Syrah & Cinsault resulting in rose petal aromas, berry, cherry, and Fuji apple fruit.

Cercius Cotes du Rhone Villages Rouge, Cotes du Rhone$15.99 (reg. $19.99)
Calling all Cotes du Rhone lovers! You can see from the label what makes this wine unique. From the northern Vaucluse (the right bank of the Rhone), the village of Visan hosts the legendary mistral vines of Provence. What does that do? Well, the winds strain & strengthen the surviving vines, concentrating the luscious fruit. The vineyards are owned by top Grenache producers, Michael Gassier & Philippe Cambie, as well as importer Eric Solomon. Together they have created something quite luscious. No oak, just gorgeous fruit. Boysenberry & spiced blueberry perfume fills the glass, plus a mineral and iron streak. Supple and plush with an earthy licorice finish.
91 points, Wine Advocate

Les Lauribert La Cuvee de Lisa Rose, Vin de Pays de Vaucluse $9.99
The vineyards of Vaucluse are split between the southern Rhone valley and northern Provence, known for Chateauneuf de Pape and Tavel. 100% delightfully fresh Grenache that I will be drinking year round. The winery suggests pairing this with grilled fish & fennel. Sounds good to me!

Chipotle Sugar sold in bulk
NEW This spicy, smoky sugar is made for seasoning ribs, salmon, or rimming your margarita glass…

Applewood Smoked Hudson Valley Duck Bacon $15.99
From a top-notch foie gras producer in upstate NY… Use to make Cassoulet, or serve at brunch until BLT season is here. Pork-free!

Thursday, Apr 3 2014 

April 3, 2014

Bonjour Les Amis!

This week we got in a whole lot of deliciousness in & revamped the shop. Look forward to more new books, bites, & bottles every week!

PS– 2013 Rose’s are starting to arrive!!!!

A Bientot,

Grand Mere Spaetlze $3.99 8.8 oz
Grand Mere Classic Nests $3.99 8.8 oz
Grand Mere Pappardelle $5.99 17.6 oz

How can we be the Paris Grocery without Grand Mere pasta? This Alsatian family company uses 7 fresh eggs per kilo of pasta which makes it exceptional. Prepare Alsatian style, with snails, fresh cream & white wine, or make this Coq au Riesling & serve with buttered noodles on the side.

Terre Exotique Salade de Fleurs $7.99 6g jar
Attention chefs: A mix of Loire Valley dried Marigold, Cornflower & Rose Petals. Roll fresh goat cheese in this heady mix or add French color to your salad. Give your plate a touch of spring and summer–perfect for Easter dinner.


Vietnamese Street Food by Tracey Lister & Andreas Pohl $29.95
We have been expanding our Indochine section, much to this cook’s delight, and this new arrival has me salivating. My husband is trying to cut wheat out of his diet, & this cookbook has so many gluten-free options!

La Mere Brazier: The Mother of Modern French Cookbooks by Eugene Brazier $35
Finally in English! Eugenie Brazier is the first woman to have won 6 Michelin stars, and the likes of Paul Bocuse studied under her. With over 300 classic French recipes, this is part memoir & cookbook. This belongs in any Francophile’s cookbook collection.

The Food of Vietnam by Luke Nguyen $50
A gorgeous new hardback by the Australian star chef & owner of theRed Lantern. Chapters are broken down into specific regional cuisines, such as”Salt Water People” “Prince & Paupers”. The photos take you on a cultural journey throughout the country.


Fee Brothers Whiskey Barrel-Aged Bitters $15.99
Fee Brothers Gin Barrel-Aged Bitters $15.99

We just got our yearly delivery!  These strictly limited edition bitters come out only in Spring.

THE 1820
1.75 oz Bols Genever
.25 oz Galliano l’Autentico
.5 oz Lemon
.5 oz Lavender Simple Syrup
1 barspoon Del Maguey Minero
1 dash Fee Brothers Whiskey Barrel Aged Bitters

Shake ingredients with ice in a cocktail shaker; strain into a chilled cocktail glass.

Cocchi Americano Bianco $18.99
This makes an EXCEPTIONALLY COOL aperitif! Cocchi Americano has been made with the same recipe since 1891 & is a staple of Asti, Italy. The base is made with Moscato di Asti & infused with fruit, spices, cinchona, gentian & citrus. Entirely natural. In Piemonte they serve it chilled with ice, a twist of orange peel & a splash of soda or make a Corpse Reviver # 2.

Cocchi Vermouth di Torino, Torino, $13.99 375 ml, $19.99 750 ml
I love Cocchi Americano, but am excited Cocchi resumed producing this red vermouth in celebration of their 120th anniversary. Notes of cocoa, citrus, rhubarab… From Italy’s region of Asti, red vermouth is the ultimate cocktail ingredient for Manhattans & Martinis. Cocktail maker’s rejoice!

Cardamaro Vino Aromatizzato Amaro al Cardo e Carciofo, Piemonte $20.99
“This distinguished expression of traditional Piemonte flavors is a wine-based Amaro, a predecessor to the now more common styles of Amari. It is prepared by an infusion of Cardoon, Blessed Thistle, and other botanicals in the estate wine of Bosca, then rested on new oak for at least six months. The recipe originated with the founder of this now 7th generation winemaking family. Appreciation of Cardoon and Blessed Thistle dates back to antiquity and today they remain popular in Piemontese regional cusine.” Craft a Fjord Pickup or a Walking Spanish.