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.

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