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.

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.