“A little bit of Paris in Seattle” -David Leibovitz Email not displaying correctly?
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Paris Grocery Seattle

le 16 octobre 2014

Bonjour Les Amis,I hope these newsletters Mettre du piment dans sa vie…

So in case you didn’t know the story, the FDA seized our last order of Payson Breton butter, but thankfully a new shipment has arrived. I will always remember my first stay with a French family near Brittany–the mom was a nutritionist & she would say to me in a very thick accent, “Catherine, butter eez good for you!”
Have a great weekend & hope to see you soon..

A Bientot,

CHIVE MINI BISCUITS WITH DUCK PROSCUITTO recipe adapted from Earthy Delights
I brought this tasty appetizer to a friend’s house last weekend. I have arugula growing on my deck, so I snipped a bunch of micro greens as a garnish & thought a little drizzle of honey was a nice finishing touch. Serve with a bottle of sparkling Rose.


4 oz duck prosciutto, thinly sliced

2 cups all-purpose flour
1 Tbsp baking powder
1-1/2 tsp baking soda
1/2 tsp salt
1/4 cup unsalted butter, plus additional for brushing
1 cup buttermilk
1 Tbsp thinly sliced fresh chives

KL Keller Orange Blossom Honey & Basque Pepper

Directions:Preheat oven to 425 degrees.


Sift the flour, salt, baking powder and baking soda together into a large bowl. Using a pastry cutter or two knives, “cut in” the butter until it’s the size of a grain of rice. Do not cut the butter too finely.


Add the sliced chives and gently stir in just enough buttermilk to make the dry ingredients adhere into a soft ball of dough. Do not mix any more than absolutely necessary. Don’t worry if the dough is not completely homogeneous – the kneading with take care of any lumps.


Turn the dough out onto a well-floured surface. Dust your hands with flour and gently fold the dough on itself just until all the ingredients are evenly incorporated. Add a little flour to the kneading surface as you go if the dough is too sticky. Be careful not to overwork the dough.


Using a rolling pin well-dusted with flour, roll out the dough until about 3/4 inch thick. Cut the biscuits with a small biscuit cutter or 2 inch diameter tin can with both ends cut out. Do not use a glass or jar to cut the biscuits. It’s important to make sharp, clean cut if you want your biscuits to raise high and flaky and a glass will pinch the edges of the biscuits together.


When you have cut all the biscuits you can from the sheet of dough, gently knead the leftover portion back together into a mass. Again, roll the dough 3/4 inch thick and cut the remaining biscuits.


Lightly grease a baking sheet and arrange the cut biscuits spaced evenly on it, about 2 inches apart.


Brush the tops of the raw biscuits with a little melted butter, if desired.


Place the biscuits into the pre-heated oven for 15-20 minutes or until golden brown.


Remove from the oven, allow to cool slightly and split, placing a thin slice of duck prosciutto in the middle of each biscuit. Serve warm or at room temperature.


Makes about 15 2-inch diameter biscuits
Domaine Brazilier “Methode Traditionelle”
Brut Rose $13.99

Not a traditional label, but an eye-catcher–& inside lies a delicious sparkler.  Pere et fils Jean & Benoit Brazilier, craft this sparkling wine in the Eastern Loire. 100% Pineau d’Aunis packed with snappy red fruits. A truly delicious & unusual  value.




Alaska Pure Sitka Spruce Tip Sea Salt $11.99

Spruce sea salt was just listed in “5 Brilliant New Finishing Salts”,  Food & Wine’s Ingredient Obsession column.  Sprinkle spruce salt on salmon for atres-Northwest finish




This week’s flavors:
Salted Caramel
plus more available in our freezer


Edible French: Tasty Expressions & Cultural Bites by Clotilde Dusoulier $20
Chances are, if you’re a Francophile, you’ve heard of Clotilde & herParisian blog Chocolate and Zucchini. This fun new book explains 50 “edible idioms” with related recipes. My favorite so far is Long comme un jour sans pan, or “long like a day without bread”, meaning a thing or event that is very long & dreary.


Artequeso 1 Year Manchego $27.99 lb
Buenalba Raw Sheep $22.99
Buenalba Rosemary $27.99
Buenalba Pimenton $26.99
Prudenciana Goat rubbed with Olive Oil $25.99

When el Jefe asked me to stock up on these cheeses, I admit to thinking, do we really need more Manchego in the case? But in researching these, I changed my mind. Yes we need these cheeses! All Manchego is not made equal.
The 4th generation of the Alvarez Valera family takes pride in their cheese-making. They are allowed to produce raw cheeses because they use their own milk from their herd unlike the large industrial producers who truck their heated milk miles away. Come & taste the difference!

“At the end of the tour, I sat down beneath a walnut tree to taste both types of Manchego and a pungent aged goat’s milk cheese. As I looked across the pasture to the milking barn and watched the cheesemaker’s children play with the farm dogs, I decided that a good life makes good cheese.” -The Boston Globe

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Paris Grocery
1418 Western Ave
Seattle, WA 98101
www.parisgroceryseattle.comMon-Sat 10-6
Sun 11-5
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