Paris Grocery seattle

July 2, 2014

Bonjour Les Amis!Do you know what makes me happy? Hearing how much you enjoy my newsletters & picks!

I love that you are shopping regularly at Paris Grocery. The more you come in, the better the selection I can offer you.

I’m finally able to order Kusmi tea. What kind are you looking for? 

We’re open 10 am to 3 pm on the 4th because great food & wine doesn’t take a vacation.

A Bientot,
Catherine 

SPARKLING WINE FOR THE 4TH!

Olivier Larochette Cremant de Bourgogne Brut $14.99
I tasted this & bought a case on the spot as it blew me away for $15. Manuel Olivier is a young rising star in Burgundy. Made with Chardonnay, this is lusciously creamy, with brioche notes in spades. The perfect sparkler to celebrate with! Pair with St. Marcellin or Brie de Meaux.

Louis Roederer Brut Premier $115 MAGNUM 
The ultimate wine to pop on the 4th & share with friends, & we have a great price on this.
“The NV Brut Premier is a gorgeous wine that stands head and shoulders above the vast majority of wines in its price range. Apparently, it is quite possible to make great Champagne that doesn’t cost a small fortune. Ripe pears, smoke, spices, dried flowers and herbs are some of the many nuances that emerge from the glass. The Brut Premier shows lovely mid-palate depth and fabulous overall balance. Chef de Caves Jean-Baptiste Lecaillon has done it again. This is a fabulous Brut Premier. The Brut Premier is based on the 2007 vintage, with approximately 20% 2006 wines and 10% older reserves going back to 1996. The blend is approximately 40% Pinot Noir, 20% Pinot Meunier and 40% Chardonnay. About 50% of the base wines underwent malolactic fermentation.”
92 Points The Wine Advocate

Mademoiselle de Margaux Sarments du Medoc Dark Chocolate Orange $7.99 60g
Apparently these were created accidentally in Bordeaux, but the chocolate twigs became a signature candy. Hand these out to your guests with a glass of sparkling wine.

MAKE YOUR OWN CHEESE!
These kits are lovingly made in Portland. Buy goat or cow milk (not ultra-pasteurized) & you’re set to become a cheesemaker. ThePike Place Creamery has lots of fantastic local milks to choose from, including raw milk. Deluxe kit is pictured…

Urban Cheesecraft DIY Cheese Kits:
Ricotta & Mozzarella $27 10 batches
Feta, Greek Yogurt, Yogurt $30 8 batches
Chevre $30 10 batches
Deluxe $55 30 batches

Makes Mozzarella, Ricotta, Crumbly Goat Cheese, Creamy Chevre, Paneer, Queso Blanco

Jacques's French Potato Salad recipe FRENCH POTATO SALAD adapted fromJules & Jacques Cooking at Home ($65)
Use tarragon mayonnaise & you’ll be the star of the barbeque.

About 6 cups, serving 4 to 6

Ingredients

  • 2 pounds fingerling potatoes or other small waxy potatoes
  • 1/2 cup or so extra-virgin olive oil
  • 1/2 cup 1/4-inch slices of scallion, green and white parts
  • 1/2 cup chopped onion
  • 3 cloves garlic, mashed and coarsely chopped (1 1/2 tsp)
  • 1/3 cup white wine
  • 1 1/2 tablespoons Dijon-style mustard
  • 2 to 3 tablespoons chopped chives
  • 2 tablespoons or more coarsely chopped fresh green or purple basil, fresh tarragon, or parsley
  • 1 teaspoon kosher salt, plus more if needed
  • 1/2 teaspoon freshly cracked black pepper (coarse), plus more if needed

For serving and garnishing

  • Large radicchio leaves, about 6, from the outside of the head
  • 1 or 2 hard-boiled eggs, coarsely chopped
  • Chopped fresh parsley

Preparation

Scrub the potatoes and put them, whole, in a saucepan with water to cover by 1/2 inch. Bring the water to a boil, reduce the heat, and cook the potatoes gently until they are just tender and can be pierced with a sharp knife. Drain immediately and let cool slightly. (Scrape the skin from the cooked potatoes, if you want, as soon as they can be handled. For a decorative look with fingerlings, scrape off only a band of skin, about 1/2 inch thick, all around the long sides of the potato.)

Heat 2 tablespoons of the olive oil in a small saute pan. When hot, add the scallions and the onion, toss to coat well, and cook for about a minute over medium-high heat. Add the garlic, toss to mix, and cook for just a few moments, then remove the pan from the heat.

Slice the potatoes while still warm, cutting them crosswise into 1/2-inch sections. Put the pieces in a large mixing bowl, pour the wine and 3 or 4 tablespoons of olive oil over them, and toss gently to distribute. Add the warm vegetables from the pan, mustard, chives, chopped herbs, salt, and pepper, and gently fold all together, mixing well but not crushing the potatoes. Taste the salad and add more seasonings as you like.

Serve the potatoes warm (no colder than room temperature). Arrange the large radicchio leaves, if you have them, in a close circle on the serving platter, with their curved insides up, to form a rough bowl. Spoon the potato salad inside the leaves, sprinkle chopped egg around the edges, and parsley over the top.