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!