The Craziest Cheese I’ve Ever Ordered Sunday, Sep 28 2014 

Paris Grocery Seattle

September 18, 2014

Bonjour Les Amis,

If I didn’t already say it, August was the most successful month Paris Grocery has had in the 5 years we’ve been open–THANK YOU!!!!!That means I can keep bringing in even more great, hard-to-find products for you. With autumn in the air, it’s got me to thinking about Cassoulet, Tartiflette, Tarte Tatin. What are your favorite fall dishes? Check out our mention in Seattle Magazine. Feeling very proud!

A Bientot,
Catherine 

 

BUILDING A VERY FRENCH REUBEN

This week the owner of La Belle Farms was in town, & that means I was forced to taste some outstanding duck products. This small farm in upstate NY actually grows their own grain for feed which sets them apart.

One taste of their duck pastrami & I knew we needed to carry it. So here’s what you need to make a tres Francais Reuben:

La Belle Duck Pastrami
Andre Laurent Couer de Chou (Gourmet Style Sauerkraut)
Comte
Delice de Luberon Aioli

FRENCH BEER TO GO WITH A FRENCH REUBEN

Gavroche $4.99 bottle
Apparently Gavroche was a generous and rebellious Paris urchin and a character in the Victor Hugo (1802-1885) novel “Les Misérables.” Think Farmhouse ale… A guy who lived in France was literally just in buying a bottle. I said, “How would you describe it?” His response “Delightful!”

Villa Bleu Lavender Gouda $22.99 lb

Ok, so I was not expecting this to actually be blue but it is! A delicious gouda infused with lavender. A total conversation piece!

 

 

 

Prefere des nos Montagnes $16.49 whole, $8.25 half wheel 
As you know, Reblochon is sadly banned from the US. And even Murray’s agrees this is the closest thing we can get. Extremely buttery & perfect for making Tartiflette. Enjoy!

 

 

Steibrs Farms Farmer Jon’s Valley Pride Duck Eggs $10.99 dozen
Totally natural, from Yelm, WA. Duck eggs are renowned for making baked good fluffier. I want to try making this spicy Duckonnaise.

Manchester Farms Quail Eggs $7.99 15 eggs
From Columbia, SC… Try making Mini Quail Scotch Eggs!

Sweet and Savory: Macarons and Garlic Confit Sunday, Sep 28 2014 

Paris Grocery Seattle

September 11, 2014

Bonjour Les Amis,I’m grateful to Kelsey for filling in for me so I could have one last summer vacation.  The Oregon Coast is truly spectacular, & I was blessed to spend a week cooking, hiking & making beach bonfires with lots of rose in my glass…

Now to start thinking about autumn!

A Bientot,
Catherine 

 

 

 

Luv Macarons $2 each
I am proud to now be carrying locally delicious macarons.!!! Ami, a sommelier, makes these incredible macarons in Redmond, WA. I tracked her down & swooned when tasting her samples this week. I’m starting with chocolate & hazelnut praline, but will soon be carrying many more flavors. Right now these are pretty much a Paris Grocery exclusive! GLUTEN FREE. I am going to experiment with ordering different flavors, but please let me known if you’d like me to order any of the special request flavors. They stay fresh for 10 days in the fridge, 3 months in the freezer. I can also have them arrive in gift packaging, like tubes of 6 or 12, or round reusable plastic boxes. Come get a new assortment every week!

Standard flavors
Salted Caramel, Chocolate, Pistachio, Vanilla Bean, Hazelnut Praline, Hazelnut Nutella, Coffee, Lavender

Special order flavors
Raspberry, Blackberry, Cherry, Apricot, Peach, Lemon, Pineapple, Mango, Banana Cream, Strawberry,
Chocolate Raspberry, Chocolate Cherry, Chocolate Mint, Buttermint, Peanut Butter, Cassis, Chocolate
Orange, Passion Fruit, Guava, Lavender Raspberry, Lavender Chocolate, Lavender Honey, Chai, Matcha,
Lavender Peach, Lychee, Blueberry Balsamic Chocolate

French Sea Beans: Perard Salicorne $7.99

Pickled sea beans, Salicorne, from the Northern coast of France. Also known as “sea asparagus”, these are salty & crunchy. Add to potato salad, put in your Bloody Mary, serve with roasted meat or even sashimi.

 

Delices des Cremiers
$29.99 lb
New! The “Delight of the Cheesemaker”.. triple creme  from Burgundy made to go with Champagne. Rich & buttery with a salty tang.

 

Tessellae Old Vines Carignan 2012, Cotes du Roussillon $13.99
House red alert!
“The 2012 VDP Cotes Catalanes Tessellae is 100% old vine Carignan, aged ten months in concrete tank, that comes from vineyards in Maury and Les Aspres (both of which have schist soils). An old-world styled fruit-bomb, with its massive and decadently-styled blackberry fruit, spice, licorice and plum, this full-bodied effort has no hard edges, beautiful purity of fruit and a seamless texture that stays nicely focused and clean. Enjoy this sexy, voluptuous beauty over the coming 4-5 years (although I suspect it will last longer as well).
Located outside the town of Perpignan, Domaine Lafage is run by the talented Jean-Marc Lafage and covers a number of diverse vineyards spread through the Roussillon. These three cuvees are a joint venture between Jean-Marc and importer Eric Solomon. The all represent fabulous values that warrant attention.” (02/14) – 92 Pts Jeb Dunnuck – Robert Parker’s Wine Advocate

 

Garlic Confit: A Duck Fat Secret

“The super simple, 2-ingredient recipe provides soft, fragrant cloves of garlic, perfect for potatoes, bread, pasta, or pizza. After a little bath in hot duck fat, there’s no garlic bite left, just mellow flavor that will complement many meals. Store garlic cloves in duck fat and they will last quite along while (not that we would know, the stuff seems to vanish all too quickly!).” -D’Artagnan

Ingredients

12 oz duck fat (available in glass jars or packed to order)
2 whole heads garlic, cloves separated and peeled

Preparation
Melt the duck fat slowly in a small sauce pot over medium-low heat. Add garlic cloves and turn heat to the lowest possible flame. Cook garlic until the cloves float and are very soft.
Pour the melted duck fat through a fine-mesh strainer to catch the whole cloves. Place the garlic into a jar with a tight-fitting lid and strain the duck fat into the jar through a layer of cheesecloth to catch any burned bits of garlic.

Morels, Mustard, and Moroccan Argan, Oh My! Sunday, Sep 28 2014 

Paris Grocery Seattle

September 5, 2014

Bonjour Les Amis,

A sunny weekend is in the forecast. Swing by Paris Grocery and indulge in some French goodies to toast the last few days of summer!

A Bientôt,
Kelsey

Make a Demi-Peche!
Monin Peach Syrup $11.99

1/2 oz Monin Peach Syrup
8 oz Beer (Try a Wheat beer or Lager)

Beat the heat with this refreshing aperitif a la francais. A common French libation, demi-peche, meaning “half peach”, combines a splash of peach syrup with beer. Pour the syrup in a glass and top it off with beer! Sante!

 

Pré de Provence Argan Balm $9.99

Made in Provence, this balm combines fair trade Moroccan Argan oil and Shea butter to create the ultimate moisturizer. Use on face, lips, knees, or hands for a soothing skin treatment.

 

 

 

Pommery Moutarde de Meaux $24.99 500g jar 

A mustard fit for Kings! Made from a secret family recipe, Pommery Meaux Mustard has been served to French Kings since 1632. Rustic, grainy, and nutty, this mustard can be added to meat dishes or simply paired with a hard cheese and crusty baguette.

 

 

 

Edmond Fallot White Wine Vinegar with Walnut $6.49
Located in Beaune, France, Edmond Fallot uses quality wine from the region to produce this white wine vinegar. The addition of roasted French walnut extract makes it mouth-watering good. Combine this vinegar with olive oil or mustard for a deliciously simple vinaigrette, or drizzle over cheese and fall vegetables. Mmm..

 

Morels! Chanterelles! Forest Mushroom Melange!
We carry dried mushrooms! Just soak, strain, and add to any dish for delicious mushroom flavor. Try Chicken with Morels and Tarragon Cream Sauce from Food and Wine.

Ingredients:
1 ounce dried morels
3/4 cup hot water
1 tablespoon vegetable oil
Four 6-ounce boneless chicken breast halves with skin
Salt and freshly ground pepper
2 tablespoons unsalted butter
1/2 pound cremini mushrooms, caps quartered
1/2 cup dry white wine
1/2 cup chicken stock or low-sodium broth
1/2 cup heavy cream
1 tablespoon coarsely chopped tarragon
1 teaspoon fresh lemon juice
Preparation:
  1. Preheat the oven to 425°. Put the morels in a bowl and pour the hot water over them. Place an inverted small dish over the morels to keep them submerged and let stand until softened, about 20 minutes. Lift the morels from the soaking liquid and rinse them to get rid of any grit. Chop any large morels. Reserve the soaking liquid.
  2. In a large, deep, ovenproof skillet, heat the oil until shimmering. Season the chicken breasts with salt and pepper. Add them to the skillet, skin side down, and cook over moderately high heat until browned on the bottom, about 6 minutes. Turn the breasts and cook until browned on the bottom, about 3 minutes. Add 1 tablespoon of the butter to the skillet and swirl to melt. Put the skillet in the oven and roast the chicken for about 8 minutes, until just cooked through. Transfer the chicken to a plate and keep warm.
  3. Melt the remaining 1 tablespoon of butter in the skillet. Add the cremini mushrooms, season with salt and pepper and cook over moderate heat until browned, about 5 minutes. Add the morels and cook, stirring, until they start to darken, about 3 minutes. Add the wine and simmer over moderately high heat until reduced to 3 tablespoons, about 3 minutes. Add the stock and slowly pour in the reserved morel soaking liquid, stopping before you reach the grit at the bottom. Simmer until reduced by two-thirds, about 6 minutes. Add the cream and tarragon and simmer until thickened, about 4 minutes. Add the lemon juice and season the sauce with salt and pepper. Add the chicken breasts to the skillet, skin side up, along with any accumulated juices, and simmer over low heat until the chicken is hot, about 3 minutes. Transfer the chicken breasts to plates and serve with the sauce.
SERVE WITH Boiled potatoes.

Let the Good Times Rouille! Monday, Sep 8 2014 

Paris Grocery Seattle

August 28, 2014

Bonjour Les Amis,

Happy early Labor Day! We are open all weekend, including Monday from 11 am to 5 pm.Stock up on Champagne, Frommage, Charcuterie for a Bon Fete.

A Bientot,
Catherine Reynolds

 

Le Cadeaux Provencal Panniers $9.99
An assortment of cute cloth bread baskets just came in–so very French!

Le Cadeaux Melamine Cheese Boards $11
Picnic & boat ready! Dishwasher safe, yet looks like ceramic ware.

 

 

 

R. Dumont Brut Tradition, Champagne $39
The Dumont family’s estate is located in southern Champagne, amongst forests, streams, and rows of grape vines. The Dumont family moved to the country to make beautiful wine & they have succeeded. This is a bargain in grower Champagne made with 80% Pinot Noir & 20% Chardonnay. Toasty brioche nose, with sumptuous hazelnuts & green apple–power met with elegance.

Oyster Plates $10.99
Pradel Oyster Opener $14.99

Serve oysters in style! We found these ceramic oyster plates for you & ordered up some authentic French oyster knives with a beechwood oyster holder.

 

 

Le Fay d’Homme 2013, Muscadet $13.99
The fantastic thing about Muscadet is that it not only plays well with shellfish, but also with  ribs & gumbo.  This had a marvelous viscosity to it & while delicious now, proves that Muscadet can actually age remarkably well in your cellar. I dare you to experiment, and for $14, why not?
“Muscadet is delightful when young and should generally be consumed within a few years of the vintage. Yet believe it or not, a good bottle can evolve with age into a wine that combines the racy acidity and almost kerosene aroma of older riesling with enticing nutlike, mineral and honey flavors. And it is still fairly inexpensive. If you haven’t had a good Muscadet 6 to 15 years old, it will be a surprise.” -Eric Asimov

 

Dosnon & Lepage Recolte Rose Brut, Champagne $62

This amazing rose Champagne is how I celebrated my birthday this summer.
“(100% pinot noir):  Light, bright orange.  Redcurrant, orange zest, jasmine and a hint of dusty minerals on the seductively perfumed nose.  Juicy, vibrant and taut, offering powerful, spice- and mineral-accented flavors of red berries and candied orange peel.  Silky and expansive on a finish resounding with orange and mineral notes.” -93 points, International Wine Cellar

 

 

LOCALLY DELICIOUS NEW PATES

Olympic Provisions Honey Hazelnut Pate  $15.99 lb
Oregon-grown hazelnuts, honey, cognac & bacon. A rich & delicious addition to our deli case!!!

 

 

Olympic Provisions Pistachio Pate $15.99 lb
Country-style pate made with heritage pork, fresh herbs & pistachios, port wine, capped with rendered pig fat. Local never tasted better.

Julia Child’s bouillabaisse recipe from mastering the art of french cooking

Serving Size: Serves a table of 6

Serve the bouillabaisse with toasted bread and rouille on the side.

ingredients

  1. 1/2 cup olive oil
  2. 1 cup each chopped onion and leek
  3. 4 cloves mashed garlic
  4. 2 or 3 large, ripe tomatoes
  5. 2 1/2 quarts water
  6. Fresh herb sprigs: thyme, parsley, fennel fronds and basil (in any combination)
  7. 1/2 teaspoon saffron
  8. 1 tablespoon sea salt
  9. 3 – 4 pounds fish heads, bones, trimmings, shrimp shells
  10. 1 1/2 pounds each peeled shrimp (use the shells for the stock); wild cod, halibut and/or sole cut into chunks, and debearded, scrubbed mussels or clams
  11. Toasted rustic bread
  12. 1 jar Delices du Luberon Rouille au Piment d’Esplette

instructions

  1. Heat the oil in a tall pot (I used an 8 quart stockpot) over medium heat; add the onion and leek and cook gently until softened. Stir in the garlic and cook for a minute until fragrant, then add the tomatoes, water, herbs, saffron, salt and fish bones. Bring to a simmer, then reduce heat so that the broth bubbles slowly without boiling.
  2. Cook 30 minutes, then strain the broth into a large bowl or another pot and discard the solids.
  3. Pour the broth back into the stockpot and bring to a boil. Add the shrimp and cook until they turn pink, a minute or two. Add the rest of the fish and shellfish, cover and simmer until the mussels or clams open. Taste the soup and add more salt and freshly ground pepper if needed.

 

French-Style Paella & Cider for Late Summer Supper Monday, Sep 8 2014 

Paris Grocery Seattle

August 21, 2014

Bonjour Les Amis!

No, it’s no mistake that you’re getting a paella recipe. I’ve chosen to feature this paella because we sell salt cod from our deli case, & this unusual paella was so delicious! Make it a buy a bottle of cider.

A Bientot,
Catherine Reynolds

 

COD, POCHAS & PADRON PAELLA adapted from Paella by Penelope Casas

What do you do when you have padrons coming out of your ears & some are getting spicy? Throw them into this paella. I had some salt cod in my meat drawer left over from my Feast of the Seven Fishes dinner (the stuff really keeps), & I always have paella rice on hand. I just needed to buy some beans & clam stock & VOILA! One of my new favorite paellas. I used prepared Aioli rather than making the garlic sauce in the original recipe, and that worked well. Perfect with Basque Cidre.

 

Serves 6 to 8

 

1/4 lb dried boneless salt cod (available in bags at Spanish Table, available in bulk at Paris Grocery)

cup jarred Pochas (white beans)

3 1/2 clam juice, diluted with 1/2 cup water

1/4 tsp crumbled saffron

8 Tbs olive oil

4 large padron peppers, finely chopped

1 medium green bell pepper, finely chopped

2 medium tomatoes, grated

1/2 tsp sweet pimenton

3 cups Valenciano rice

Salt

Alioli

 

Soak the salt cod in cold water to cover. Penelope says 2-3 days, changing water once or twice daily. I did mine in 24 hours, changing water more frequently. Drain & dry between paper towels & chop very coarsely, then set aside.

Rinse & drain the beans, put in pot with 2 cups water, diluted clam juice & saffron. Keep broth hot over the lowest heat.

Preheat oven 400 for gas, 450 electric.

Heat oil in paella pan. Saute cod over medium heat, add peppers, saute, stirring occasionally until peppers are slightly softened. Add garlic & cook 1 minute. Add tomatoes & cook 2 minutes more. Stir in paprika & rice.

Pour in hot broth & bring to boil. Taste for salt, add beans, boil, stirring, rotating pan until rice is no longer soupy, about 5 minutes.

Transfer to oven & cook 10-12 minutes in gas, 15 to 20 electric. I found I needed to add more liquid. Cover with foil & let set & steam 5-10 minutes. I threw the pan back on the burner to create more of a soccarat. Serve with Alioli.

 

Sagarnoa Basque Cider $12.99
What is one of my favorite memories of France? Eating crepes along a canal with local cider. Sagarnoa is a direct import that I love for a few reasons. This has the cloudy appearance in the glass that I expect, but it’s not nearly as funky as some Basque ciders. The other is the price.  PS-We sell buckwheat flour & Comte.

Comte $22.99 lb
I learned something from reading David Leibovitz’s blog on Comte: “green label means the cheese is the best of its class and a brown label means that the cheese might have a few cracks or other flaws”. We have the green label! This cheese is huge, which is why I’ve been hesitant to bring it in. The smallest piece I could get was an 8th wheel, which weighed 10 lbs!!!! But minutes after it arrived, I sold my first piece to an excited customer. You better believe I’ll keep it in stock.

 

Chateau Blaignan 2009, Medoc $17.99
Our staff thought this such a bargain that we got two cases, 2 wooden cases that is. A class act for 18 bucks! Smoky blackberries abound, spicy & gritty make this destined for Steak au Poivre.

 

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.

 

Mas Champart Saint Chinian Rosé 2013, Languedoc $16.99
From the west side of the Rhone which is the same side where Tavel wines hail from, this is bright, serious, with savory fruit. Try with salmon & Provencal herbs…  “Saint Chinian Rosé is for Tempier Bandol lovers with Languedoc budgets”

Gros Gres des Vosges $33.99 lb
Munster fans, your prayers have been answered. This Alsatian cheese has the garlic, mushroom, barnyard washed rind you love, with a little bit of crunch. Smear on walnut bread, pair with an Alsatian white.