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Bonjour Mes Amis,
Thanksgiving is days away! This week I’ve seen a surge in the sales of foie, goose fat, Jamon, celebration wine and all the delicious things you want to enjoy with friends & family. Thank YOU for making Paris Grocery part of your holidays. Turkey orders are arriving on Tuesday, we are open on Wednesday for last minute shopping, closed Thanksgiving & open again on Friday. And trust me, these French mashed potatoes are to die for… à la vôtre ! SIDEDISH
PURÉE ALIGOTby Mimi Thorisson
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Monday, Nov 24 2014
Uncategorized 10:48 pm
Monday, Nov 24 2014
Uncategorized 10:47 pm
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Bonjour Les Amis,
I was just speaking with my adopted family on San Juan Island, as we are finalizing our Thanksgiving menu (we’re much better off bringing ingredients from the mainland.) Can’t wait to sip some Champagne by the wood stove! We decided to mix things up a bit this year–if you feel like doing the same, you might want to read this article on French holiday meal suggestions from Patricia Wells. A Bientot, Duck Fat Popcorn from Diane, A Broad blog Ingredients
Directions
Notes Adapted from Gilt Taste. I know, I know, five tablespoons of duck fat. Just do it. You’ll thank me. Also, have you ever poured real melted butter on top of popcorn only to have it completely deflate and turn into a soggy mess? It won’t happen here. It’s the water content in butter that causes popcorn deflation, so the pure duck fat will just slick the outsides of the kernels with flavor, not sink into the fluffy corn. If you have an air popper, feel free to pop the corn in there instead of on the stove. FRENCH SWEETS ARRIVE! Bovetti Chocolat Noir Fleur de Violette $9.49 Yves Thuries Chocolate Sardines $13.99 Yves Thuries French Macarons Chocolates $15.99 Lars Belgian Pearl Sugar $7.99 Jacquard Francais Tea Towels $14.50/$16/$19.50/$22 Mas de Boislauzon ‘La Chaussynette’ 2011, Vin de France$14.99 Domaine la Tour Vielle Banyuls Reserva $29 aMaurice Cellars Artist Series The Cummings 2009, Columbia Valley $34.99 |
Sunday, Nov 9 2014
Uncategorized 8:13 pm
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Bonjour Les Amis,November is here! I’ve been cheering myself up on these gray days dreaming about our Thanksgiving feast… And starting to put together some holiday gift ideas, like a Tagine trainer , some Parisian pampering, your Escargot essentials, & a Cassoulet kit.
My first customer of the day was a construction worker, dressed in hard hat & coveralls, who wanted help finding a book on making sauces & roux’s. He walked out with a copy of Julia Child’s ‘Mastering the Art of French Cooking’ with a big smile on his face, and certainly put one on mine. I’ve even been heating up some Kusmi tea for our visitors on these blustery days. Come say hello! A Bientot, Squid Ink Pasta from Toro Bravo The Toro Bravo Cookbook is available next door at Spanish Table, but the ingredients you need to make this are at Paris Grocery. Serves 6-8 3 Tbs + 2 tsp olive oil Put a large saute pan over high heat with 1 Tbs olive oil. Once hot, add the julienned onion & cook it to caramelize. After about 5 minutes add the salt (it will leach out the water) along with the pepper. Lower the heat to medium for 5 minutes, then to low to finish cooking, about 10 to 12 minutes. Remove from heat. Set a large pot of sea-salty water (1/4 cup salt, 1 gallon water) to boil for the squid ink pasta. Cook the pasta for 10 to 12 minutes. In a large saute pan heat 2 Tbs olive oil over high heat. Cook the garlic, about 30 seconds. Add the Mama Lil’s peppers & cook for another 15 seconds. If the peppers get too hot they like to pop, so be careful. Add the caramelized onions to this pan & then add the lightly crushed hazelnuts & remove from heat. Divide the 4 egg yolks between 2 ramekins (2 yolks in each ramekin) Stir 1 tsp of oil into each ramekin. Strain the cooked pasta & put the colander over the hot pot to allow it to continue steaming for about 1 minute. Meanwhile, return the hazelnut/chili mix back to high heat. Combine the pasta with the hazelnut saute, & add the fish sauce a little bit at a time. Using tongs, toss until all of the ingredients are well distributed. Taste & adjust fish sauce. Remove from heat. Serve the pasta divided into 2 medium serving bowls. Make a divot in the center of each bowl, slide the 2 yolks with oil into each bowl. Serve immediately and toss once at the table to incorporate the yolks. Delices du Luberon Creme d’Anchoiade $6.99 D’Artagnan Jambon de Bayonne 4 oz $10.99 Nyons Olive Olive Oil $17.99 Smoked Steelhead Trout Roe $26.99 jar Bastide Miraflors Rouge 2012, Cotes Catalanes $13.99 La Baronne Coste Liste 2011, Corbieres $14.99 Domaine la Garrigue ‘Cuvee Romaine 2012, Cotes du Rhone $16.99 |
Sunday, Nov 9 2014
Uncategorized 8:12 pm
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THANKSGIVING ALERT!
Nicky Farms agreed to sell us their incredible Oregon-raised turkeys & I’m elated to offer them to the Paris Grocery family. These turkeys are in limited quantities, so the sooner I get your order the better!!! Every bird Nicky offers is gluten & hormone-free. All their air-chilled turkeys offer exceptional flavor, the organic turkeys are Auburn Heritage birds. The non-air-chilled turkeys come in a large range of sizes, at a very reasonable price, & are also hormone-free. SEE BELOW FOR ALL THE SPECIFIC DETAILS. We will receive all the turkeys on Tuesday, November 25th & will be open regular hours, again on November 26th, closed on the 27th for Thanksgiving. You can come in & get all your wine, cheese & meat shopping done at the same time. Tres convenient! In order to reserve your turkey, we’ll need your name, contact information, pick-up date & payment information. YOU WILL NOT BE CHARGED UNTIL YOU PICK UP YOUR TURKEY ON NOV 25TH OR 26TH, but we do need a credit card # to reserve your bird. Please email catherine@spanishtable.com with your request, or call the Paris Grocery at 206-682-0679 & speak with either Catherine or Kelsey. We are excited to be a part of your holidays! A Bientot, OREGON ORGANIC TURKEYS FREE RANGE TURKEYS |
Sunday, Nov 9 2014
Uncategorized 8:08 pm
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Bonjour Les Amis!
I hope you are staying warm & dry and that your kitchen is filled with the smell of hearty autumn foods.Boeuf Bourguinon anyone? Today’s my Friday & I think when I get home tonight, I will light a fire, open a bottle of red, & put my feet to warm by the fireplace. Thanks to all of you who braved the weather & paid us a visit. A Bientot, Tourin à l’ail/ Garlic soup from A Kitchen in France by Mimi Thorrison I’m enchanted by Mimi Thorison’s new cookbook. The author of Manger blog, Ms. Thorrison moved to the Medoc with her photographer husband, 7 children & 14 dogs (how does she have time to cook?) Tons of alluring recipes & photographs make this my new favorite cookbook to land on our shelves. Serves 4 1 whole head of garlic + 2 garlic cloves , thinly sliced In a large pot, melt duck fat (or olive oil) and fry the onion for 2 minutes. Add the peeled/ sliced head of garlic and continue frying for 2 more minutes. The onion & garlic must not brown. Add flour, stir and pour the chicken stock in the pot. Bring to a soft boil, season with salt and pepper, add sprigs of thyme. Cover and leave to simmer for 20 minutes. Chestnut Veloute from A Kitchen in France by Mimi Thorrison Serves 4 3 Tbs unsalted butter In a a large pot, let 2 Tbs butter over medium heat. Cook the onion & leek until softened, about 5 minutes. Reserve 8 chestnuts & add rest to the pot, along with the thyme & wine. Season with salt & pepper & cook for 5 minutes. Pour the vegetable stock into the pot & bring to a boil. Reduce the heat & simmer for 30 minutes. Meanwhile, coarsely chop the reserve chestnuts. Ina small saute pan, melt the remaining 1 Tbs butter over medium heat & cook the chestnuts until slightly golden, about 3 minutes. Puree the soup in batches in a blender. Serve topped with creme fraiche, chopped chestnuts & chives. Recipe Idea: Escargot a la Bordelaise Jacquin Crottin $6.50 each Chateau Labarthe 2012, Bordeaux $8.99 Dutch Bakery Siroopwafels 100% Butter $6.49 filling for a luscious treat. Heavenly! People are elated to find these elusive treats at the Paris Grocery.
Biscoff Cookies $5.49 Grimaud Farms Rendered Goose Fat $12.99 1 lb La Belle Farm Foie Gras $20.99 Takuko White Soy Sauce $21.99 Korean Chile Threads $25.99 lb (ave. container costs <$2) TURKEY ORDERS OREGON ORGANIC TURKEYS FREE RANGE TURKEYS _______________________ WINE BARGAINS Calmel + Joseph 2011, St Chinian $13.99 (reg. $14.99) Lucien Lardy Les Roches 2011, Fleurie $17.99 (reg. $20.99) Chateau Moulin Delille 2009, St. Estephe $18.99 (reg.$24.99) |