Thursday, May 29 2014 

Paris Grocery seattle

May 29, 2014

Bonjour Les Amis,Hope you had a wonderful holiday! Thanks to all of you who have been making Paris a regular stop at the market. Enjoy the cocktail recipe & read on for what’s exciting us these days at the shop.

A Bientot,
Catherine Reynolds

Rhubarb Elderflower Bellini by Jean Georges bartender, Peter Okkerse
Some one came in looking for D’Arbo elderflower syrup ($19.99) to make this sparkling cocktail. We have it! Sounds delicious & refreshing…

  • 3/4 pound rhubarb (3 to 4 medium stalks), trimmed and coarsely chopped
  • 1/2 cup elderflower syrup, such as D’Arbo
  • Place rhubarb in the bowl of a food processor; process until smooth. Strain through a fine mesh sieve into a bowl, pressing down to remove as much juice as possible; you should have 1/2 cup plus 1 tablespoon juice. Discard solids. Stir in elderflower syrup.
For each cocktail, mix:

  • 1 3/4 ounces Rhubarb Elderflower Syrup
  • 4 ounces sparkling wine, preferably Cremant D’Alsace
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  • Badoit Water 330 ml $2.49; 750 ml $3.99
    Now I know why people are on a quest to find Badoit water! The water comes from rock springs in the Loire Valley. The entire bottling room is maintained at the same pressure as the water in the spring which creates a natural effervescence. & fine bubbles. Badoit has unsurpassed Perrier  as the beverage of choice–it’s what you drink with dinner because it aids digestion. Their slogan is, “Badoit, Bubbles of Joy since 1778.”
  • Wild Za’atar Starts $4.99!
  • The Spanish Table has Pimiento de Padron starts for sale, & now we have Za’atar starts. If you want to read a fabulous post on Za’atar, read this one by David Lebovitz. Za’atar combines the flavors of marjoram, oregano & thyme. This herb loves full sun, but doesn’t require much water. Some people pickle it, others dry it & mix with sumac, salt & sesame seeds. For fresh applications, use to stuff Borek, steep for a tea, or make a salad with finely chopped onion, lemon juice, olive oil & salt. You can even make Za’atar pesto
  • Agostino Capers in Salt $5.99
  • Capers grown on Pantelleria, a windy island off of Sicily, are renowned for their intense flavor & firm texture. Rich volcanic soil is the key. We’re big caper lovers here at PG, so I got these for our own cupboards.
  • Domaine des Cassagnoles Blanc 2013, Cotes de Gascogne $9.99
  • Domaine des Cassagnoles Reserve Selection 2013, Cotes de Gascogne $10.99
  • Meet Janine & Gilles Baumann! The couple took up residence at the family farm & moved away from making Armagnac. Wines from Gascony are a true bargain–I mean the Reserve is only $11? The entry level white is a blend of Colombard, Ugni Blanc & Petit Manseng; the Reserve is Gros Manseng. These are whites for Sauvignon Blanc lovers. Stony & steely with verve is the way I described the Reserve. Refreshing & aromatic is how I describe the Blanc. Pick up both for go-to summer whites.
Hungry for France: Adventures for the Cook & Food Lover by Alexander Lobrano $45
  • Both travel guide & cookbook, this has me salivating. Lobrano has lived in France for 30 years, once writing for Gourmet & now France Today. This highlights off-the-beaten-path restaurants and recipes region by region. Recipes that tempt me to buy this book? Radish Vichyssoise with Pickled Cherries and Cod & Arugula Tartare with Sesame-Chickpea Puree.
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Thursday, May 22 2014 

Paris Grocery seattle

May 22, 2014

Bonjour Les Amis,Memorial Day is upon us! We are open all weekend & Monday as well, from 11 am to 5 pm.Although Memorial Day is clearly an American affair, we have everything you need for your fete.

May you have a more successful holiday than Monsieur Hulot!

A Bientot,
Catherine

CAMARGUE WILD RICE SALAD
We have both red & black wild rice from the marshes of the Camargue. Read all about what makes this rice special. I usually think about wild rice during the winter, but am  on a quest to make delicious gluten free summer salads for my husband. Here’s a carnivorous version, and one for vegetarians… Items in bold are ingredients we have for sale.

Wild Rice & Poultry Salad with Tarragon from Bon Appetit

ingredients
14 1/2-ounce chicken broth
1/2 cup wild rice (about 3 ounces)
2 cups diced cooked chicken or turkey (about 9 ounces)
1 large celery stalk, diced
1/2 large crisp red apple, diced
1 green onion, thinly sliced
2 tablespoons minced fresh tarragon or 2 teaspoons dried, crumbled
2 1/2 tablespoons olive oil
1 1/2 tablespoons tarragon vinegar

1 teaspoon Dijon mustard
Pinch of sugar
preparation

Combine broth and wild rice in small saucepan. Bring to boil. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes. Transfer to medium bowl. Cover and refrigerate until well chilled.

Add chicken or turkey, celery, apple, green onion and tarragon to wild rice. Whisk remaining ingredients to blend in small bowl. Pour over wild rice mixture and toss well. Season with salt and pepper.
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CAMARGUE RED RICE SALAD by Kerry Saretsky

serves 4 to 6

Ingredients
2 cups Camargue red rice
Kosher salt
1 medium zucchini, small dice
1 cup chopped haricots verts
1 1/2 cups flat leaf parsley
1/2 cup olive oil
2 tablespoons lemon juice
Freshly cracked black pepper
2 scallions, finely sliced
40 French green olives, such as lucques or picholine, pitted and chopped
2 cups spinach, chiffonade
1 cup chopped walnuts

Boil the rice just as you would pasta, in a large pot of boiling salted water, for 30 minutes, or until it is tender, but still has a firm texture. Add the zucchini and haricots verts, and cook an additional 5 minutes. Drain the rice and vegetables together.

While the rice and vegetables are draining, roughly chop the parsley, and add it to the food processor with the olive oil and salt. Run the machine for 5 minutes, until you have a very green parsley oil. Add the lemon juice and some pepper, and then add all the sauce to the rice, along with the scallions, and toss well.

Leave the rice salad to cool completely to room temperature. Just before serving, toss in the olives, spinach, and walnuts. Serve at room temperature alongside poultry or fish, or as one of many vegetarian salads.
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FOR THE GRILL
Check out our freezer for an incredible array of meats.

Fabriques Delices
Made in California in a traditional French style:
Basque au Piment d’Esplette $10.99
Chicken Merguez $8.99
Lamb Merguez $12.99
HOLIDAY SPECIAL Lamb Merguez 3 lb pack $35 (call & reserve one!)
Bistro with Herb de Provence $9.99
Andouillette  $6.99
Boudin Noir $12.99
Boudin Blanc $12.49
Saucisse de Toulouse $9.99

Tails & Trotters
WA pork finished on Oregon hazelnuts: 
Toulouse $9.99
Spicy Italian $9.99
Sweet Italian $9.99
British Bangers $9.99
Sardinian $9.99

Chateau Royal
All natural game sausages made by a Swiss-trained chef:
Smoked Duck with Apple Jack $11.99
Pheasant with Cognac $11.99

Snake River Farms
Chorizo made with Kurobuta pork:
Kurizo $9.99

Fermin
Exceptionally delicious cuts of Iberico meat. These melt like butter in your mouth. Grill or pan sear & treat  yourself to hog heaven:
Pluma Iberico $41.99 lb
Secreto Iberico $42.99

Clovis Cucumber, Garlic, Dill Mustard $6.99
Want to make exceptional egg salad? Use this mustard from the Champagne region!

Amora Savora $9.99
There’s nothing more French than Amora mustard, except maybe Savora. 11 different spices and herbs, including malt vinegar, cayenne pepper, nutmeg, mustard seeds, cinnamon, cumin, garlic, tarragon, cloves, celery, and thousand-flower honey. Serious flavor, seriously French.

Le Saunier de Camargue Fleur de Sel $12.99
Fleur de Sel from the Camargue is drier & finer than any other. The name comes from the fact that this takes on the aromas of violets as it dries in the sun. Hand-raked & harvested by a master salt maker.

Biscuiterie de Provence Delice de l’Amandier au Citron $13.99
This traditional Provencal cake is gluten free! Made with sugar, 32% almonds, eggs, AOC Charantes Poitou butter & lemon extract, it’s packaged to stay fresh if you don’t plan to finish it in one sitting.

Montmarte Brut Rose $8.99
For 9 bucks. we’re talking a lot of happiness. This bohemian sparkly combines Gamay, Cab Franc, & Pineau d’Aunis adding up to just the right amount of fruit. If you are having a wedding or a party, or if you have any sense at all, this is your wine. One of the best budget sparklers out there.

Maitres Vignerons de la Vidaubanaise Le Provencal Rose 2013, Cotes de Provence $10.99
Grapes are selected from the limestone foothills, in the sunny Mediterranean. Bottled in the traditional ‘flute de corset’, this is like turning your table into a Provencal cafe. 50% Grenache, 20% Consault, 20% Carignan and 10% Syrah–deliciously lean & ready to delight you. I want to pair this with a seafood paella, ala Nice.

Chateau Sainte Eulalie Printemps d’Eulalie Rose 2013, Minervois $11.99
This is made by a passionate young couple who have a traditional manor house in between Narbonne & Carcassonne. Made with organic Syrah, Cinsault, Carignan & Grenache, I love the minerally zip this has, despite its deceivingly dark appearance. This is the one to have with grilled lamb with rosemary & thyme. How cool does this Gite look in Minervois?

My Paris Kitchen by David Lebovitz $35
It’s finally here! I was nearly speechless when David visited our shop a few weeks ago… Now we’ve got our hot little hands on his delectable new cookbook. David’s personality shines through, in between recipes are the cheeky adventures of an American abroad, such as, “La Stresse du Supermarche” and “Ice is Nice”. Apparently it is okay to put ice cubes in your French rose: “Rose isn’t considered wine down here. It’s a drink,” he quotes his Provencal friend. I  want to make his lamb merguez meatballs with Sriracha sauce tout de suite!

Thursday, May 15 2014 

Paris Grocery seattle

May 15, 2014

Bonjour Les Amis,It’s a heat wave out there! We’ve got rose stacked (PLUS A SPECIAL ROSE DEAL BELOW) & lots of quick picnic items for you if you don’t feel like cooking.

A Bientot,
Catherine Reynolds

Fried Halloumi recipe from David Lebovitz’s blog
4 appetizer-size servings

This is a fabulous appetizer or can be served as part of a selection of Middle Eastern appetizers, such as Baba GanoushLabneh, and Hummus. Once fried, the cubes of halloumi could also be added to a salad, mixed into a bowl of grains and roasted vegetables, or paired with a plate of juicy tomatoes and some fresh basil. You can easily increase the recipe; just make sure your skillet is large enough to they’re all frying in a single layer. Or prepare them in batches.

I do recommend dousing the fried cubes in good-quality olive oil, which makes a difference. In addition to the ground black pepper and red pepper flakes, variations include adding a squirt of lemon juice, a bit of chili oil or paste, mixing in sprigs of fresh thyme or oregano, or dusting the just-fried cubes with sumac, paprika, or za’atar.

  • 8 ounces (225 – 250g) halloumi
  • 1 1/2 tablespoons olive oil for frying, plus 1-2 tablespoons of olive oil for dressing the fried cheese
  • a few generous grinds of black pepper
  • big pinch of red pepper flakes

1. Drain the halloumi and cut it into cubes; slice the slab in half horizontally, then cut the cheese into batons and slice them into cubes. Pat the cubes very dry with paper towels.

2. Heat 1 1/2 tablespoons olive oil in a heavy skillet over medium heat. When hot, add the cubes of halloumi and cook for a few minutes without stirring, until the bottoms are well-browned.

3. Turn the halloumi cubes with a spatula, and brown them on the other sides. They don’t need to be perfectly browned on all sides, but they should be a nice golden brown color for best flavor.

4. Transfer the fried halloumi cubes to a bowl along with any oil in the pan. Grind black pepper over the cheese, add the red pepper flakes and the remaining 1-2 tablespoons olive oil. Stir well, and serve warm or at room temperature.
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Papouis Halloumi $9.99
You asked for it, we got it, right in time for our heat wave. From the island of Cypress, this halloumi is a blend of sheep & goat’s milk with the addition of mint.

Moulin Madagascar Green Peppercorns $7.99
Green peppercorns thrive in the tropics… Instead of being dried in the sun, green peppercorns are quickly dehydrated, which retain color & a mild spicy flavor. The Moulin family hand-selects these peppercorns & preserves them in saltwater brine for great texture. Here’s Mario Batali’s recipe for Steak au Poivre.

Olives Noires de Lyons $9.75

These wrinkly black olives are so French I could barely find any English information on them. Appellation protected, produced by a cooperative. Add to salads, tagines, or simply serve with goat cheese & Provencal rose.

Bargemone Rose Boxes $45 
Yes, our favorite rose comes in 3 liter boxes–that’s 4 bottles for $45. As Sharon said, “dangerous!” Dangerously good that is. I brought one of these out to my farm stay at 
Monteillet Fromagerie’s Gite last summer & shared it with the crew from Outstanding in the Field. Perfect for the heat of Eastern Washington & with all their glorious goat cheeses which the fridge was stocked with… The wine stays fresh for weeks, but you’re crazy if it lasts that long.

Thursday, May 8 2014 

Paris Grocery seattle

May 8, 2014

Bonjour Les Amis!

I wish all the mums out there a day of sunshine & rose. Whether you get breakfast in bed, or a day to yourself in the kitchen, Bonne Fête des Mères…

A Bientot,
Catherine

Domaine Clos des Lumieres Grenache Rose 2013, Pays d’Oc $7.99
This is ridiculously good rose that’s dangerously cheap. STOCK UP FOR THE SUMMER. Unlike the other Lumieres rose which is a buck more & a blend of Cinsault, Syrah, Grenache & Mourvedre, this is 100% Grenache. Super light & lean, I’m buying a case for sure.

Domaine des Lauribert 2011, Vin de Pays de Vaucluse $8.99 
Snap this bargain up!!! 100% Grenache from the South of France. The vineyards of Vaucluse are split between the southern Rhone valley and northern Provence, known for Chateauneuf de Pape and Tavel. This is one of those ultimate, bistro-style house wines with the tang of freshly juiced black cherries and baking spice. Serve with Bouillabaisse, grilled sausages, or enjoy on its own. I bet you can do no wrong with this wine.

Casabel Brandade des Nimes $9.99
Brandade has a fascinating history, as does salt cod, as I’m sure you know. Basque fishermen exchanged salt cod for fresh salt from the Languedoc. Brandade comes from the Provencal word for “to stir”. With this, all you need to do is spread it on toast, or potatoes for a gluten-free version.

Perard du Touquet Soupe:
Wild Fish $9.99
Crab $11.99
Lobster $12.49

A French soup with a fascinating history. Serge Perard started making his soups in the 1930’s in La Touquet’s. War-rationing lead Serge to invent a delicious soup using fish heads, onions & herbs. he went on to open Perard’s Restaurant in 1963. His legendary soup became known as “the Bouillabaisse of the North”.
With simple & all natural ingredients (seafood, tomatoes, star anise, garlic, fennel, cornstarch, saffron) you heat, add a little cream & some Rouille. Top with fresh croutons–Voila! A classic French dinner with a glass of rose.
Here’s a blogger who really took it up a notch by adding pan-seared scallops, fresh crab meat & truffle…   

Oyster Plates $10.99
Pradel Oyster Opener $14.99

It’s May, it’s oyster season! So we found these ceramic oyster plates for you & ordered up some authentic French oyster knives with a beechwood oyster holder. Give this to Mom with some oysters on it…

Domaine Saint Damien le Dix, Vin de France 2012 $12.99
A wine that will bring you back to a bistro in France. Grenache is sourced from the Rhone Valley, but the addition of 20% Marselan (a cross between Cab & Grenache) throws it out of the Rhone appellation. From an organic small-producer, this enchanted me with strawberry, roses & spice. 

La Poussie 2011, Sancerre $34.99
I always feel really guilty for introducing my brother-in-law to Sancerre. He was a Sauvignon Blanc lover who had only really had the cheap Chilean stuff. Now he’s hooked…
La Poussie is justifiably famous for both its location & its taste. The label shows the amphitheatre-like monopole vineyards of limestone which make Poussie one-of-a-kind. Very little soil & intensely steep vineyards add to the rich style–just look at these vines! To me, this is quintessential Sancerre.

À la Mère de Famille: Recipes from the Beloved Parisian Confectioner by Julien Merceran $35 hardback
For the confectionery French  cook, this is a treasure. The story of a beloved Parisian candy shop dating back to 1741. Simply gorgeous, folks.
The cookbook is incredibly, ridiculously charming and French. It is illustrated, first of all, and swathed in High Victorian Candy Shop fonts.” –Eater

 

Thursday, May 1 2014 

Paris Grocery seattle

May 1, 2014

Bonjour Les Amis!

Happy May Day, a truly French holiday. This week we got a visit from the one & only David Lebowitz who tweeted: “was fun finding your shop by surprise – a bit of Paris in Seattle ~ !” We look forward to stocking his latest cookbook–the reason why he was in town.

We got in two HUGE shipments this week & are ready for you to some in & check us out. Tons of new Duralex glasses & ice cream bowls, and shelves packed with new olive oils, pates, roses, and sweets.

A Bientot,
Catherine

Sriracha Bloody Mary Recipe from White On Rice Couple
One of the best Bloody Mary’s I’ve tasted was at Doe Bay Cafe on Orcas Island. They use house-infused arugula vodka& include a garnish of pickled sea beans. I was able to find French sea beans or Salicorne & we now sell them!!!

Yield: 1
If you plan ahead, infuse fresh horseradish into the vodka for 5-7 days before hand, otherwise use freshly grated horseradish or creamy prepared horseradish.

Ingredients:
2 oz. Vodka
4 oz. Tomato Juice
1/2 oz. fresh Lemon Juice
1/4 t freshly grated Horseradish or Creamy prepared Horseradish *see note above
2 pinches Celery Salt
3 dashes Sriracha Chili (or more to taste)
2 dashes Worcestershire Sauce

Directions:
1. Combine all the ingredients into a mixing glass.  Add ice and roll the mixing glass to combine ingredients.  This is not a shaken cocktail.
2. Strain into an ice filled glass and garnish.
garnish – Perard Rameaux de Salicorne! or Celery Stalk, Lemon Wedge, Lime Wedge,sweet garlic from Provence, Pickled Green Tomatoes, pickled asparagus, Cherry Tomatoes, Olives (add a little olive juice for a dirty Bloody Mary), Baby Carrots, Cocktail Onions…
Rim with Ghost Pepper Salt

Amora Moutarde de Dijon $2.99
People FREAK OUT over this mustard–it’s so darn French. I was reading how even one NYC Fashionista carts tons of it home in her luggage. Essential for making your fridge French, or a classic vinaigrette.

Officer Smoked Cod Liver Foie de Morue Fume $3.99
The ‘foie gras of the poor’…   Mild with a pate-like consistency. I found a great write up on this on The Primalist who suggests you spread it on toasts, or combine with hard-boiled eggs, shallot, salt & pepper on lettuce for a gluten free option. Foie de morue fumé can be found in just about every grocery store in France.

Biscuiterie de Provence Croquets $6.50
flavors:
Goat Cheese, Pistou, Nyons Olives, Tomatoes & Espelette pepper

These little crackers are an absolute find. With this gorgeous weather, I have been popping open a bottle of rose & serving these with goat cheese for an aperitif course.

Traou Mad Galettes de Pont-Aven de Caramels au Beurre Sale $6.99
These taste even better than I thought they would… Traou Mad means “good things” in Breton, and these are made with buttery salted caramel. Stick a few of these in a bowl of ice cream & dessert is served.

Duralex Ice Cream Cups $4.50
These sweet Parisian bowls come in pink, marine or clear and are pretty as a picture. Serve sorbet or ice cream with a French twist.

Le Guerandais Sel de Guerande Gris $8.49
Fleur de Sel $9.25

These little linen bags make for sweet gifts & are considered by many chefs to be the best in the world. Both of these hand-harvested salts from Brittany are called the ‘champagne’ or ‘caviar’ of salts. The gray salt has an earthy perfume. The fleur de sel is moist & delicate. This is what the press has to say: “The Flower of Gurande,” whose crystals are skimmed almost individually from the surface of the shallow water in salt pans – only in the evenings, only after the hottest days, only when the breeze is right, and only by women. And it smells faintly of violets.

Artisan Ceramic Salt Cellars $9.99
I sourced these online from an artist in Maine–I knew we needed something special to match our fabulous salt selection. We have 3 springy colors & each bowl is absolutely individual.

Domaine de Pellhaut Harmonie de Gascogne Rose 2013, Gascogne$10.99
I honeymooned in Gascony & fell in love with their affordably delicious wines. The Beraut family makes their living from wine, cattle & sunflowers. Their vineyards are located at 180 meters altitude overlooking the quaint village of Montreal-du-Gers. This is 100% Cabernet that tastes of iced strawberries–my new house rose when I need a break from Cuvee de Lisa.

Louis de Grenelle Corail Rose Brut, Saumur $19.99
It was love at first sip for me. A most unusual sparkling rose, this is made with Loire Valley Cab Franc. I brought a bottle of this with me to Lisa Nakamura’s Gnocchi Bar & wowed my foodie friends. Light, delicate, delicious & elegant in both taste & packaging.