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…
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.
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.
MORE FRESH ROSE ARRIVALS
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!
Thursday, Apr 24 2014
Uncategorized 11:46 pm