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.