Tuesday, Dec 30 2014 

Paris Grocery seattle

December 29, 2014

Bonjour Mes Amis,

I hope you had a wonderful Christmas! I’m back to work today, feeling rested after a wonderful break with my husband. Christmas Eve, we continued our tradition of the Feast of the Seven fishes, only the theme this year was Japan (inspired by our 2014 trip to Tokyo & Kyoto.)
Our menu:
Kusshi oysters with shiso-yuzu ‘snow’
spicy clam miso with garlic butter, chile threads
crab & mitsuba gyozas
sushi -otoro, Saba, tamago
tempura prawns and maitake with soba
uni scallops
black cod sake kasu with shiitake and carrot ‘stars’.

But I have lots of French ideas for your New Year’s Eve fete, so read on!
OPEN NEW YEAR’S EVE, REGULAR HOURS, 10 AM TO 6 PM.

à la vôtre !
Catherine Reynolds

Gougeres adapted from Around My French Table by Dorie Greenspan
This recipe is perfect for a New Year’s party as it can be made in advance & goes swimmingly with Champagne.

ingredients

  • 1/2 cup whole milk
  • 1/2 cup water
  • 8 tablespoons (1 stick) unsalted butter, cut into 4 pieces
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 5 large eggs, at room temperature
  • 1 1/2 cups coarsely grated cheese, such as Gruyère or Cantal (about 6 ounces; plus a scant amountMimolette for color)
  • preparation

Position the racks to divide the oven into thirds and preheat the oven to 425 degrees F. Line two baking sheets with silicone baking mats or parchment paper.

Bring the milk, water, butter, and salt to a rapid boil in a heavy-bottomed medium saucepan over high heat. Add the flour all at once, lower the heat to medium-low, and immediately start stirring energetically with a wooden spoon or heavy whisk. The dough will come together and a light crust will form on the bottom of the pan. Keep stirring—with vigor—for another minute or two to dry the dough. The dough should now be very smooth.

Turn the dough into the bowl of a mixer fitted with the paddle attachment or into a bowl that you can use for mixing with a hand mixer or a wooden spoon and elbow grease. Let the dough sit for a minute, then add the eggs one by one and beat, beat, beat until the dough is thick and shiny. Make sure that each egg is completely incorporated before you add the next, and don’t be concerned if the dough separates—by the time the last egg goes in, the dough will come together again. Beat in the grated cheese. Once the dough is made, it should be spooned out immediately.

Using about 1 tablespoon of dough for each gougère , drop the dough from a spoon onto the lined baking sheets, leaving about 2 inches of puff space between the mounds. Using about 1 tablespoon of dough for each gougère, drop the dough from a spoon onto the lined baking sheets, leaving about 2 inches of puff space between the mounds. Slide the baking sheets into the oven and immediately turn the oven temperature down to 375 degrees F. Bake for 12 minutes, then rotate the pans from front to back and top to bottom. Continue baking until the gougères are golden, firm, and, yes, puffed, another 12 to 15 minutes or so. Serve warm, or transfer the pans to racks to cool.

Serving
Gougères are good straight from the oven and at room temperature. I like them both ways, but I think you can appreciate them best when they’re still warm. Serve with kir, white wine, or Champagne.

Storing
The best way to store gougères is to shape the dough, freeze the mounds on a baking sheet, and then, when they’re solid, lift them off the sheet and pack them airtight in plastic bags. Bake them straight from the freezer—no need to defrost—just give them a minute or two more in the oven. Leftover puffs can be kept at room temperature over night and reheated in a 350-degree-F oven, or they can be frozen and reheated before serving.

______________________

Mini Pissaladieres from Saveur 

MAKES 32 MINI TARTS

INGREDIENTS

2 tbsp. extra-virgin olive oil
2 tsp. minced fresh thyme
2 large red onions, halved length-wise and thinly sliced
2 tsp. sugar
1 tsp. red wine vinegar
Kosher salt and freshly ground black pepper, to taste
10 salt-cured black olives, pitted and minced
2 (9″ x 11″) sheets frozen puff pastry, thawed
8 oil-packed anchovy filets, drained, cut into 4 slivers each
Minced chives or flat-leaf parsley, for garnish

INSTRUCTIONS

1. Heat oil in a 12″ skillet over medium heat. Add thyme and onions and cook, partially covered, stirring occasionally, until very soft, 30 minutes. Increase heat to medium-high, add sugar and vinegar, and season with salt and pepper. Cook, stirring, until caramelized, 12–15 minutes. Stir in olives, remove from heat, and set aside.

2. Meanwhile, heat oven to 400°. Roll out puff pastry to ⅛” thickness. Using a 2½” cookie cutter, cut out 16 circles from each sheet. Transfer pastry circles to 2 parchment paper—lined baking sheets and prick each circle all over with tines of a fork. Cover circles with a sheet of parchment and another baking sheet; bake until light golden brown, 15–18 minutes. Uncover and bake until golden brown, 2–3 minutes more. Transfer circles to a large serving platter, spoon about 1 tsp. onion mixture over each, and top with a sliver of anchovy. Garnish with chives.
______________________

GROWER CHAMPAGNES

Aubry Champagne Brut $43
“This contains just one-quarter each Chardonnay and Pinot; 45% Meunier; and a mixture of Arbanne, Petit Meslier and Fromenteau (a.k.a. Pinot Gris). Nearly half of it is reserve wine, and more than half of that from a solera going back to 1998. If that sounds like a recipe for delivering complexity, you’re right and won’t be disappointed! Bittersweet perfume suggestive of gentian and iris mingles with intimations of fresh lime and sea breeze that in turn manifest themselves on a seductively silken palate in both juicy, vivacious exuberance and mouthwatering saliva-inducement. A scallop-like sweetly saline and mineral amalgam takes hold in a vibrant finish that leaves me caught between the urge to linger and the urge to take the next sip. This exceptional value by appellation standards is almost sure to prove worth following for several years, even if, sadly, few wine enthusiasts are likely to put that prediction to the test.” – 92 points, Wine Advocate

P. Gimonnet Champagne Brut 1er Cru Blanc de Blancs $48
“A wafting and distinctly cool nose featuring essence of white flowers and Meyer lemon slides gracefully into bright, clean and utterly delicious middle weight flavors that possess lovely depth and length on the markedly dry finish. This is dry but not aggressively so and I very much like the yeasty character that adds significant interest to the finale. For my taste this is drinking perfectly now though it could easily be held. Lovely and understated.” – 93 points, Burghound

Gaston Chiquet Blanc de Blancs d’Ay Gran Cru $65
One of only two all-Chardonnay Champagnes made from Ay vineyards in Gran Cru sites. A pioneer in Champagne, Nicolas Chiquet does not employ any oak aging at Gaston Chiquet; he believes that concentration, fruit maturity and malolactic fermentation impart enough body and texture to make aging in barrel unnecessary.
“Pale straw. High-pitched aromas of lime and lemongrass, with chalky mineral and floral notes adding complexity. Taut, incisive citrus fruit and mineral flavors show impressive clarity and pick up notes of green apple and honeysuckle with air. Clean and nervy on the mineral-driven finish.” –92 points, International Wine Cellar

Belberry Cucumber Vinegar $13.99
This jade-colored vinegar from Belgium makes the perfect mignonette or granita for oysters.

Cheese to Go With Champagne
Explorateur
Le delice du Jura
Brillat Savarin with Truffle

_______________________

COCKTAIL CENTRAL
We have a huge selection of craft cocktail components…

Misc. Bitters (too many to list):
Fee Brothers
Scrappy’s
Bitterman’s

Small Hand Foods Orgeat, Gum Syrup & Grenadine:
Small Hand Foods was created by the bartender at San Fran’s Slanted Door, and has garnered an immediate following for her cocktail ingredients.

Gourmet Cherries:
Toschi Amarena Cherries in Syrup
Griottines Wild Morello Cherries in Kirsch
_____________________
A DECADENT BEGINNING TO 2015

Foie Gras
We have a freezer packed with whole lobes & foie boards from La Belle Farms & Hudson Valley Duck Farms in Upstate NY.

White Toque Escargot Bourgogne dozen $11.99
Made in one of Burgundy’s oldest snail factories. Wild Helix snails are cooked in an aromatic bouillon, frozen in-shell with snail butter, ready to bake. I served these on Christmas, & the room was perfumed with garlicky goodness.

Tuesday, Dec 30 2014 

Paris Grocery seattle

December 18, 2014

Bonjour Mes Amis,

I’m not kidding about the Christmas miracle… I arrived this morning to find that we were broken into last night. A window was smashed & a mess was made. The two miraculous elements: the thieves only stole change from our drawer, AND they chose to break in through the window where our Duralex is displayed.
While we needed to clean up the broken glass from the smashed window, the Duralex lay on the floor unscathed. That stuff is invincible! And as always, if you buy a case (which is often only 4-6 pieces) you get 10% off.

We’re open Christmas Eve until 4 pm, & hope to make your holidays more delicious. But come shopping on your lunch hour today!

à la vôtre !
Catherine Reynolds

DUCK CONFIT PARMENTIER from A Kitchen in France by Mimi Thorisson
This is essentially a French shepherd’s pie. This dish is named after Antoine Augustin Parmenthier, a champion of the French potato. Parmenthier was a prisoner of the Prussians who survived living on potatoes, & went on to champion their value, declaring them the food of the French Revolution. His gravestone in Paris often has spuds placed on it!
Mimi’s just might be my favorite French cookbook of the year..

Serves 4

For the mashed potatoes:
3 lbs large russet potatoes, peeled
1/4 cup crème fraîche
4 tbsp unsalted butter, at room temerature
fine sea salt & freshly ground black pepper
2/3 freshly grated Parmesan

For the duck layer:
4 duck confit legs
2 cloves garlic, minced
2 shallots, thinly sliced
1 onion, thinly sliced
2/3 cup red wine
2 Tbs butter
handful finely chopped parsley

Preheat oven to 350 degrees F.
Make the duck layer. Remove the skin & bones from the duck legs & shred the meat into bite-sized pieces.
In a large saute pan, cook the onion, shallots & garlic in the butter over medium heat until tender & slightly golden, 4 to 5 minutes.  Add the duck meat & parsley & cook for 2 more minutes. Pour in the wine & simmer to reduce for 4 to 5 minutes. Transfer to a 9 x 13 inch baking dish.
Make the mashed potatoes. Put the potatoes in a pot, cover with salted water, bring to a boil, and cook until tender, about 15 minutes. Drain the potatoes, return to the pot, and mash with the butter & creme fraiche. Season with salt & pepper.
Top the duck mixture with the mashed potatoes. With a fork, flatten the potatoes into an even layer. Sprinkle with the Parmesan.
Bake the Parmesan until golden brown, about 25 minutes.

Chop the shallots, onion and garlic and fry in a large pan with the butter or duck fat for 4-5 minutes. Add the duck meat and chopped parsley, deglaze with the red wine, and reduce for 4-5 minutes. Place in the bottom of a the baking pan.

Peel the potatoes, cook them in boiling salted water until tender. Mash the potatoes, add butter, crème fraîche, salt and pepper. Mix well. Top the duck mixture with the mashed potatoes. With a fork, flatten the potatoes to create an even layer. Sprinkle with parmesan.

Bake in the oven for 25 minutes, or until golden brown. Serve with a salad on the side.

Cabecou Feuille $3.50 each
Goat cheese from Perigord that’s hand-wrapped in chestnut leaves, sprinkled with peppercorns, & washed in plum brandy. Yes, please.

Fossier Pain d’Epices $18.99
This traditional spice bread is made with whole grain flour, anise, & French honey. And it’s way better than fruit cake! Here’s some pairing ideas:
Spread with goat cheese, fromage blanc, or jam. Enjoy with Roquefort or Bleu d’Auvergne. Toast & top with foie. Enjoy with a lightly sweet white as an aperitif or pre-dessert course.

_________________
LITTLE TREATS & STOCKING STUFFERS


Cuevas Marron Glace $2.25 each
What says Christmas like Marron Glace? In a 24o hour process, chestnuts are candied  in a vanilla glaze. A Christmas indulgence & after dinner treat.

Amora Mustard $3.25 

Back by popular demand–I was selling it before it was even unpacked! People FREAK OUT over this mustard–it’s so darn French. I was reading how even one NYC Fashionista carts tons of it home in her luggage. Essential for making your fridge French, or a classic vinaigrette.

J & D’s Bacon Lip Balm $3.49
What to wear under the mistletoe… Made by  Kosher Seattle-ites who missed bacon

Jacobsen Salt Co. Oregon Pinot Noir Flake Salt $11.99
Hand-harvested sea salt from Netarts Bay, Oregon, infused with Willamette Valley Pinot Noir from Grochau Cellars. The ultimate foodie stocking stuffer…
_________________________

DECADENT FIRST COURSES

Perard Soupe de Crabe $11.99
A French soup with a fascinating history. Serge Perard started making his soups in the 1930’s in La Touquet’s. War-rationing lead Serge to invent a delicious soup using fish heads, onions & herbs. he went on to open Perard‘s Restaurant in 1963. His legendary soup became known as “the Bouillabaisse of the North”.
With simple & all natural ingredients (seafood, tomatoes, star anise, garlic, fennel, cornstarch, saffron) you heat, add a little cream. Top with garlic rubbed croutons & Rouille.

Perard Rameaux de Salicorne $7.99
Salicorne are sea beans from the Cote d’Opale. I’ve mentioned before how you can add these pickles to Bloody Mary’s, but I just read how you can use them as a substitution for cornichon. Add intrigue to a charcuterie plate, or give steak or salmon tartare for a French twist.

Goose Mousse Supreme with Sauternes $30.99 lb
Nothing says Christmas like goose. Talk about decadent– A holiday special I couldn’t resist bringing in for you.

Bottarga Mullet & Tonno 
This incredible delicacy from Sicily is known as the poor man’s caviar. Shave this over pasta, eggs, salads, oysters for a flavor explosion. Slice & top crostini with with garlic & olive oil for an indulgent appetizer. Umami-laden–the truffle of the sea…
______________
BUBBLES!

Moutard Brut Rose de Cuvaison, Champagne $35
The Moutard Diligent family has been living in the village of Buxeuil since the mid 17th century, and have a long tradition of both grape growing and wine production. Located in the Côte des Bar, the vineyard soils are made up of clays and limestones, lending to rich, fruity aromas and good minerality. Direct-importing makes this a reasonably priced Champagne.
“The house’s NV Brut Rosé de Cuvaison is another standout. Tar, smoke and game are some of the aromas and flavors that emerge from the glass, adding considerable complexity and nuance. A short maceration on the skinks gives this 100% Pinot Noir Champagne its volume and breadth. Richness and sophistication meld together beautifully here. This is a standout from Moutard. Disgorged July 2012. Anticipated maturity: 2012-2017.” Robert Parker – 92 points

Piper -Heidsieck Brut $47
“Vibrant acidity and flavors of toasted brioche, crushed blackberry, candied ginger and salted almond ride the fine, satiny texture of this harmonious Champagne, which features a fresh, graphite-tinged finish. “-92 Wine Spectator

Henriot Rose Brut $50
“A rich and toasty version, elegant overall, with a silky texture and mouthwatering acidity. This offers a lovely array of white raspberry, white cherry, toasted brioche, smoky roasted nut, honey and candied lemon zest flavors. Drink now through 2021.” -93 points Wine Spectator

Vilmart & Cie “Grand Cellier” Brut $68
This 5th-generation estate uses organic methods to produce truly vibrant Champagne. 70% Chardonnay, 30% Pinot Noir, aged in cask for 1 year. A favorite amongst sommeliers.
“It’s clear to me Vilmart is a Champagne estate of unassailable consequence, a must-have for anyone Interested in the possibilities of this most suavely powerful and graceful of all wines.” -Terry Thiese
“Vibrant, finely cut acidity structures this seamlessly integrated version, with layered flavors of poached apple, quince, honey and candied ginger. Drink now through 2023.” -95 points Wine Spectator
__________________
WHOLE JAMON LEGS

Attention Santa!! He or she has everything?
Not this…
While Spanish Table has packages of sliced Jamon, we at Paris have practically the whole hog.

Soporte Jamonero Gondila $21.99
Special Carving Knife for Jamons (Cuchillo Jamonero) with Sharpener $32.99

Fermin Boneless Paleta Serrano  $174.95 5 lbs
Fermin Boneless Paleta Serrano  $180.54 5.16 lbs
Fermin Boneless Paleta Serrano $271.08 5.6 lbs
Fermin Boneless Jamon Serrano $355.40 11.11 lbs

Fermin Boneless Jamon Serrano $367.56 11.49 lbs
Fermin Boneless Jamon Serrano $405.48 13.12 lbs 

Fermin Boneless Iberico $728.71 11.77 lbs
Fermin Whole Bone-In Serrano $350.74 16.71 lbs

Fermin Whole Bone-In  Iberico $610.50 18.45 lbs

Friday, Dec 12 2014 

Paris Grocery seattle

December 11, 2014

Bonjour Mes Amis!

Pike Place Market is always a bit magical, but this is my favorite time of the year to work here. Speaking of magic, I managed to get chowder without waiting in a huge line…

People are bringing their out of town visitors in to see us & we’ve been helping folks plan their réveillon menus. Love it!

Here’s to hoping you are making the most of the season & feel free to share your holiday traditions with us.

A Bientot,
Catherine Reynolds

_________________

Domaine de la Mordoree ‘Reine de Bois’ 2010, Chateauneuf de Pape $110 3 bottles available
This is the ultimate holiday gift for Chateauneuf lovers. Christophe Delorme says this is their best vintage ever. The Delorme brothers are based in Tavel & their vines are over 100 years old, situated in the rocky plateau of La Crau, Chateauneuf’s greatest cru. The ‘Queen of the Woods’ exudes their trademark concentration & extremely fine tannins.
97 points Robert Parker’s Wine Advocate  The 2010 Chateauneuf du Pape Reine des Bois is exquisite. It is hard to say that it’s better than some of its predecessors, because there have been so many magnificent wines to emerge from Domaine de la Mordoree since the mid-1990s, but this inky purple wine has an extraordinary nose of gun flint, wood smoke and blackberry jam intermixed with spring flowers, kirsch, and blueberries. Stunningly rich, this full-bodied wine is built like a skyscraper, with decent acidity, fabulous delineation to its component parts, and a whopping 45-second finish. The wood is gorgeously integrated, as it usually is, the tannins still noticeable, but not astringent, and the wine majestic. Give it 2-4 years of cellaring and drink it over the following 25+ years.   (10/ 2012)

____________________

Dr Seuss In French $12.95 each
What every French kid needs for Christmas
Green Eggs & Ham
How the Grinch Stole Christmas
Horton Hears a Who
One Fish, Two Fish, Red Fish, Blue Fish
Happy Birthday to You
_______________________

Mimolette Demi-Vieille $21.99
It’s a Christmas miracle folks! I was able to get Mimolette, the real deal, this week. So what’s the big deal with Mimolette? The FDA had it on the no-fly list because of the unique process that goes into making it. Cheese mites burrow through the cheese devouring the rind, creating air flow & enhanced flavor as the cheese ages. The mites are gone before the cheese is sold, and what’s left is a unique cheese that tastes like salted caramel. French cheese lovers rejoice!
__________________

Foie Gras Butter adapted from Fat by Jennifer McLagan

Forget about giving your friends a jar of jam for Christmas, give them this in a Duralex  ramekin wrapped with a bow… And maybe with a bottle of Monbazillac.

  • 2 ounces foie gras trimmings
  • 2 ounces unsalted butter, softened
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground pepper
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon grated nutmeg
  • 1/8 teaspoon grated cinnamon
  • Place foie gras trimmings in bowl and leave at room temperature to soften. Mash with fork, removing any veins or touch connective tissue. Place mashed foie gras on piece of plastic wrap and shape into a log 1/2 inches in diameter. Wrap tightly, twisting ends of plastic wrap to enclose foie gras, and refrigerate until firm.
  • Bring saucepan of salted water to a boil. Reduce heat to bare simmer. Drop in foie gras roll. Poach until the foie gras is very soft and the fat is beginning to melt, 1 to 2 minutes. Remove foie gras and place in bowl filled with ice water to chill.
Remove plastic wrap and place foie gras in bowl of food processor. Add salt, pepper, cloves, nutmeg, and cinnamon. Process until smooth, scraping down sides as necessary, about 1 minute. Transfer to container and refrigerate for up to one week, or freeze for several months.

Seigneurs de Monbazillac 2007 $11.99
North of Gascony, east of Sauternes lies the village of Monbazillac, famed for their sweet wines… Sauvignon Blanc, Semillon & Muscadet make for a honeyed, noble rot wine that is heaven with foie.

Les Pins, Monbazillac 2012 $19.99
Importer Eric Solomon has done us all a huge favor. He convinced Chateau Tirecul La Graviere to declassify & lower their price to get a foothold in the market. Score! Reviewers call it “massively lush” yet with enough fresh acidity to balance it out. If you’re not a foie lover, think blue cheese for a heavenly combo.
______________________

URBANCHEESECRAFT CHEESE MAKING KITS!

These kits are lovingly made in Portland. Buy goat or cow milk (not ultra-pasteurized) & you’re set to become a cheesemaker. The Pike 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, Creamy Chevre, Paneer, Queso Blanco)
_________________________

Kusmi Tsarevna Limited Edition Tea $38 8.8 oz
Kusmi’s special holiday edition comes in a glittery container that makes it perfect for gifting or for serving your guests after a holiday meal. Named after the daughters of the Tsars who celebrated Christmas in their Winter Palace. A Russian blend of black tea, spices, licorice, orange peels, scents of orange, vanilla and almond.
___________________

Duvernay Cairanne Millesime 2011, Cotes du Rhone $14.99
Cairanne is an over-achieving district of the Cotes du Rhone which may someday be awarded cru status. This is full of smoky blackberries & violet, bookmarked with a licorice spine. Priced for every day enjoyment–pair with Daube de Boeuf, or crack open by the fireplace.

Jean Francois Merieau ‘L’arpent des Vaudons’ 2012, Touraine $16.99
What drinks like a Sancerre at a gentler tarif? This fashionable Sauv Blanc from Touraine. Touraine is where I look for bargains in French Sauvignon Blanc (case in point, Oisly & Thesee.) Jean Francois is one of the new stars of the Loire–he traveled the world before returning to his family’s property. This is 100% organic hand-harvested Sauvignon Blanc from a 60-year-old parcel. Minerals & acid reminiscent of Sancerre, with warmer, more expressive fruit. Give this worthy white a go.

Domaine Charvin 2011, Chateauneuf du Pape $65
Food & Wine just wrote an article recommending rustic Grenache & Charvin, as the perfect pairing wine for rich braised meats.
Domaine Charvin is a small estate with cooler north-facing slopes in Chateauneuf de Pape, known for their 80 year-old Grenache vines. And here’s why you should buy this delicious bottle of wine:
“The 2011 Chateauneuf du Pape is reminiscent of their 1999, which was a very successful vintage for Charvin. Abundant strawberry, cherry and raspberry fruit intermixed with hints of loamy soil and Provencal herbs are found in this medium to full-bodied wine. It is a lush, well-developed, precocious Chateauneuf du Pape to drink over the next decade. (91-93pts) ” Robert Parker—The Wine Advocate

Friday, Dec 12 2014 

Paris Grocery seattle

December 4, 2014

Bonjour Mes Amis,

We’re really starting to get in the holiday spirit around here. My tree is up & ready to be trimmed. Did you enjoy the snow? I still have some in my back yard.

The turkeys were such a success that I am going to offer more for Christmas dinners, as well as Goose, yes goose! This is a very French tradition. See below for all the pre-order details…

A Bientot,
Catherine Reynolds

A TRADITIONAL FRENCH CHRISTMAS DINNER
Reserve your goose now, & they will be available for pick up starting December 19th. Here’s an incredible recipe for Roast Goose from the Red Lion Inn, which I visited many times in my youth. I just require credit card information to order one, birds will be charged when you pick up.

Frozen turkeys are also available–email me for details at Catherine@spanishtable.com

Nicky Farms Air-chilled Goose
$11.99 approximately 12 lbs each
Available for pick up beginning Dec 19th

CHICKEN WITH MUSTARD from My Paris Kitchen by David Leibowitz 
I’ve joked at times that we should be called, ‘The Paris Mustard Shop’ because we, like the French, are obsessed with this condiment.
Condiment, hmmm… I take that back. Way of life, is more like it.
Here’s what David says:
“The consumption of Dijon mustard in France is through the roof…I always keep a jar of Amora mustard  on hand, for its nostalgic reasons, and for its fortitude.”
I asked my chef husband to make a dressing for our salad with some of our Amora mustard. He remarked that it was so good he could just eat it on its own!
Serve your Poulet with buttered, herbed, Grand’Mere pasta or celery root puree.

INGREDIENTS
1/2 cup plus 3 tablespoons Dijon mustard
1/4 teaspoon sweet or smoked paprika
 Freshly ground black pepper, to taste
3/4 teaspoon sea salt or kosher salt (optional)
4 bone-in, skin-on chicken thighs and 4 drumsticks (8 pieces total)
1 cup (100 grams) smoked thick-cut bacon, diced
1 small onion, finely diced
1 teaspoon fresh thyme leaves
 Olive oil, for the pan
1 cup (250 milliliters) white wine
1 tablespoon whole mustard seeds or grainy mustard
2 to 3 tablespoons crème fraîche or heavy cream
Warm water, as needed
Chopped flat-leaf parsley or chives, for garnish

DIRECTIONS
1. Mix 1/2 cup Dijon mustard in a bowl with the paprika, a few generous grinds of the peppermill, and the salt, if using. Toss the chicken pieces in the mustard mixture, lifting the chicken skin and rubbing some of the mustard mixture beneath. Set aside while you tend to the bacon and onion.
2. Heat a wide skillet with a lid or a Dutch oven over medium-high heat and add the bacon. Cook the bacon, stirring frequently, just until it’s sorta cooked through and starting to brown, about 4 minutes. Remove the bacon from the skillet and drain on a plate lined with paper towels. Leave about 1 tablespoon bacon fat in the skillet, discarding the rest. 
3. Add the onion to the bacon drippings in the skillet and cook for about 5 minutes, until soft and translucent. Stir in the thyme and let cook for another few minutes, then scrape the cooked onion onto the bacon.
4. Add a little olive oil to the skillet, if necessary, and add the chicken pieces to the skillet in a single layer over medium-high heat. (If the pieces don’t all fit, cook them in 2 batches.) Brown them well on one side, then flip them over and brown them on the other side. It’s important to get the chicken nicely colored, as this coloring—as well as the darkened bits on the bottom of the skillet, called fond—will give the finished sauce its delicious flavor. Place the chicken pieces on the onions and bacon. Add the wine to the hot skillet, scraping the darkened bits off the bottom with a sturdy flat utensil. Return the chicken pieces to the skillet along with the bacon and onions. Cover and cook the chicken over low to medium heat, turning the pieces in the sauce a few times, until the chicken is cooked through, 15 to 25 minutes. Check for doneness by sticking a knife into the meat next to the thigh bone; if the meat is red, continue cooking for a few more minutes.
5. Remove the skillet from the heat. Transfer the chicken to a platter and stir the remaining 3 tablespoons Dijon mustard, the mustard seeds or grainy mustard, and the crème fraîche or heavy cream into the pan drippings. If the sauce has reduced and is quite thick, you can thin it with a little warm water, adding a teaspoon or so at a time. Pour the sauce over the chicken, sprinkle chopped parsley over the top, and serve.

Chateau Ducasse Bordeaux Blanc 2013, Bordeaux $16.99
From a perfectionist winemaker who owns an estate from 1890. This delicious white Bordeaux from Kermit Lynch was simply amazing paired with a Celeriac soup & roast chicken. 60% Sémillon, 5% Muscadelle, 35% Sauvignon Blanc that has a juicy roundness (but no oak), a minerals streak & a kiss of lime. Lovely & affordable any night of the week.

GIFT IDEAS!

Snail Lover
Escargot Baker $6.99
Fork $4.49
Pincers $14.99
Roland shells & dozen escargot $18.99
La Maison de l’Escargot $14.99 (our best!)
Payson Breton butter $7.25
White Toque frozen prepared Escargot $15.99
bottle of Muscadet (snail wine! $11-$16)

Cassoulet Kit
Poterie Not Freres Cassoles $149 (the real deal)
Epices Rabelais $8.49
George Vigeroux Gouleyant Malbec 2012 $11.99
The Cooking of Southwest France by Paula Wolfert $39.95
Distillerie du Perigord Pruneaux a l’Armagnac $27.99

Enfants Français
Baby Cie Plates, Bowls, Cups $3.99-$13.99
Le Petit Prince en Francais $11
Les Animaux: My First Bilingual Book $7.99
Metal Earth Eiffel Tower 3D Model $10
Marzipan Pigs $3.99

The Baker
Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere by Dorie Greenspan $40
Guittard Bittersweet Chocolate $15.49
Petal Pushing Apron $28
Le Jaquard Francais Confiture Towel $16

Le Souk Ceramique Tagines $64
This hand-crafted Tunisian clay ware is imported by a family business in Bellingham. & we just received a new shipment. We have colorful plates, bowls & mugs, all lead-free & dishwasher safe that start at $8.  But the tagines are show-stoppers. Add a cookbook, preserved lemons, cured olives & harissa and you’ve got a world class gift.

Friday, Dec 12 2014 

Wishing You a Happy Thanksgiving!

“You never forget a beautiful thing that you have made,’ [Chef Bugnard] said. ‘Even after you eat it, it stays with you – always.”
― Julia ChildMy Life in France
Bonjour Mes Amis,

Hoping you have a wonderful holiday! We’re open tonight until 6 pm, closed Thursday, back open Friday. Send me pictures of those turkeys! Hoping all my family stays warm back in NY where it is going to be a snowy Thanksgiving…

A bientot,
Catherine

Duck Fat Roasted Brussels Sprouts from Chezus
I think this would make a tasty side dish all winter long…

Ingredients:

§  4 pounds Brussels sprouts

§  6 oz duck fat

§  3 medium shallots, thinly sliced

§  1 cup toasted pecans, broken into pieces

§  1 tablespoon orange zest

§  kosher salt, to taste

§  fresh cracked black pepper, to taste

1.    Heat oven to 450.

2.    Slowly melt all of the duck fat, except for 2 tablespoons, in a saucepan.

3.    Remove outer leaves of the Brussels sprouts, keep the ones that do not have any blemishes.

4.    Cut off and throw out the bottom of each Brussels sprout, and cut them in half.

5.    Toss the brussels sprouts with the shallots and put into a roasting pan.

6.    Drizzle the melted duck fat over the top.

7.    Sprinkle on a little salt and pepper.

8.    Roast for about 30 minutes until golden brown and caramelized.

9.    Gently stir the sprouts about 15 minute into the roasting.

10. Remove from the oven.

11. Toss with the orange zest and pecans as well as the remaining 2 tablespoons duck fat.

12. Serve.

13. Eat.

This French kid’s line is absolutely adorable & tres Francais. We have sippy cups, silver ware, plates & bowls, all made in dishwasher-safe melamine.

Pieces range from a reasonable $3.99 to $13.99. All come with free cloth gift bags–just ask for one.

BOOK SALE THIS WEEKEND ONLY!

This weekend (Friday, November 28 – Sunday, November 30), ALL BOOKS ARE 20% OFF WHEN YOU BUY THREE OR MORE.   Check out one of the year’s new cookbook offerings.   Maybe pick up a few others for Christmas gifts. All categories of books qualify, including SALE books, bilingual books, new cookbooks, and kids books.

Three of Catherine’s New Favorite French Cookbooks

Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere by Dorie Greenspan $40

Brand new to our shelves. “While a trip to France may not be in everyone’s near future, veteran cookbook author Greenspan takes home bakers on a tour of Paris through her exceptional collection of recipes (divided into chapters including “Simple Cakes,” “Fancy Cakes,” “Tarts and Galettes,” and “Baby Cakes and Petite Pastries”). French “cousins” to American recipes such as the “Fluted Carrot-Tangerine Cake,” and the author’s adaptations on French creations such as “Gâteau Basque Fantasie,” give readers

something they won’t find in other baking tomes. While some multistep selections are more suited for the experienced baker, less involved yet equally impressive recipes include a simple plum tart and Nutella-banana panna cotta. Unusual finds like pithiviers, a French pastry named after a city in northern France, are also included. Hefty headnotes and serving notes provide information about recipe origins and traditions. This is an ideal holiday gift.”
Publishers Weekly

A Kitchen in France: A Year of Cooking in My Farmhouse by Mimi Thorrison $40
Staff pick. Gorgeously photographed, tried & true recipes from the author we adore.
“Mimi Thorisson’s gorgeous new book, A Kitchen in France, is a charming window into an idyllic life in Médoc. While we can’t all live in a beautiful farmhouse surrounded by lush woods, handsome children, and inquisitive terriers, at least we can now re-create at home our own slice of heaven with Mimi’s delectable cherry clafoutis.”
—April Bloomfield, author of A Girl and Her Pig

My Paris Kitchen: Recipes & Stories $35
My year was made by the fact David Lebovitz came into Paris Grocery & called it, “A little bit of Paris in Seattle.” I love his writing as much as his delicious recipes.
“David Lebovitz is a chef who can write better than most food writers, a writer who can hold his own in any restaurant kitchen in the world, and, most of all, a guy who simply rejoices in food and cooking. This may be his most personal cookbook, describing all facets of his cooking life in Paris, with great stories, information, and recipes. I need two copies of this book: one for the kitchen and another by my reading chair.”
-Michael Ruhlman, author of Ruhlman’s Twenty