Paris Grocery seattle

April 23, 2015

Bonjour Mes Amis,

The next tasting is happening! Please join me tomorrow, Thursday April 23rd from 4:30 to 6 pm.

I will have open the fresh vintage of Miradou Rose (we liked it enough to buy 10 cases) and Chateau Pegau Cuvee Maclura, the Cotes du Rhone that tastes like Chateauneuf.

À bientôtj’espère,
The Little Paris Kitchen: 120 Simple but Classic French Recipes by Rachel Khoo $35

Croque Madames are said to resemble a lady’s hat. This clever recipe uses bread  as a muffin cup to hold the goodies inside. The perfect thing for Mother’s Day brunch! Serve with one of our fabulous bacons…

Mornay (cheese) sauce:

  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • 3/4 cup plus 1 tbsp milk, lukewarm
  • 1/2 tsp Dijon mustard
  • 1/2 tsp nutmeg
  • 1/4 cup grated Gruyère or mature Comte cheese
  • salt and pepper
  • 6 large slices of white bread, no crusts
  • 3 tbsp butter, melted
  • 2 1/2 oz ham, cut into cubes or thin strips
  • 6 small eggs

To Make the Sauce: Melt the butter in a pan over a medium heat. Add the flour and beat hard until you have a smooth paste. Take off the heat and leave to cool for 2 minutes, then gradually add the milk, whisking constantly. Place the pan back over a medium heat, add the mustard and nutmeg, and simmer gently for 10 minutes, whisking frequently to stop the sauce burning on the bottom of the pan. Once the sauce thickens and has the consistency of a thick tomato sauce, take it off the heat. Add the cheese (keep a little for the garnish) and taste for seasoning. If the sauce is too thick, add a little more milk. If it’s lumpy, pass it through a sieve.

To assemble, preheat the oven to 350°F. Flatten the slices of bread with a rolling pin, then brush each slice on both sides with melted butter. Line a 6-cup muffin tin with the slices of bread, press¬ing them in with the bottom of a small glass. Divide the ham between the muffin cups followed by the eggs (if the egg seems too big, pour a little of the white away before using). Put 2 tablespoons cheese sauce on top of each egg, then sprinkle with a little cheese and pepper. Bake for 15-20 minutes, depending on how runny you like your eggs. Serve immediately.

Zoe’s Applewood Smoked Uncured Bacon $7.99

Zoe’s Meats is a company you can feel great about supporting. This uncured bacon is less salty, plus you don’t pay for the water weight added by brining. Steve’s top choice for BLT’s.

D’Artagnan Uncured Smoked Duck Bacon $13.99

Duck breast rubbed with salt & sugar, then smoked over applewood. Thick & meaty with a rich, smoky flavor. “For its applewood-smoked bacon, available online and in select supermarkets, D’Artagnan uses meat from breeds including Berkshire, Tamworth, Duroc, Landrace and Hampshire. Our editors liked its mellow smoke and pleasant saltiness.” -Food & Wine

Hudson Valley Duck Farm Applewood Smoked Duck Bacon $16.99
From a top-notch foie gras producer in upstate NY… Applewood smoked cured cage-free Moulard duck bacon, made by  a small farm in the Hudson Valley.  I’ve brought this back with me to Seattle after visiting my family in upstate NY.


D’Artagnan Veal Demi-Glace $9.99 reg. $12.99

There was a miscommunication with D’Artagnan & I ended up with 6 cases of Veal Demi-Glace. So we decided to offer you a special deal!
Made of concentrated stock from veal bones, water, red wine, celery, onions, carrots, tomato paste, garlic, spices . 
Tips for using:
When deglazing a pan, whisk in a couple of tablespoons for a velvety sauce. Add a few spoonfuls to soups and stews at the final stages of cooking for a savory richness. Kick your braising liquid up a notch! Use as a stock short cut–stir entire container into a quart of water. Add a few tablespoons to Cassoulet for thicker texture & meatier flavor. Indispensable!


Brie Maubert $12.99 lb

I’m told this is the house brie at Le Caviste. Mild, buttery & creamy–an absolute bargain from Normandy. If you are throwing a party, this is your brie. A pound will only set you back $13.


Domaine de Reuilly “Les Fossiles” 2013, Reuilly $25.99

Reuilly is experiencing a renaissance… After being ravaged by phylloxera in the late 19th century, Denis Jamain’s family played a major role in the bright future of the region. Kimmeridgian limestone forms a bridge between the Loire Valley & Chablis in Burgundy, so you get what Kermit Lynch calls “Sancerre grown at Chablis”.  This is stunning Sauvignon Blanc.

Domaine Costal Chablis “Les Truffieres” 2012, Chablis $34.99
“…transparency is key to all great Chablis, and the term is invoked almost as often as is acidity.” –Lettie Teague
The inhospitable climate of Chablis is paramount & some say this is the purest expression of Chardonnay in the world. Domaine Costal is a direct collaboration between the Collet family & Kermit Lynch. After visiting Chablis for decades, Kermit chose this estate over countless others. This white makes a bold statement, and its bright line of acidity is truly remarkable. A wine that is an experience. My current favorite white in the shop.

Our staff just attended an extensive Kermit Lynch tasting & we all walked away agreeing that these reds from Corsica are phenomenal.

Domaine Maestracci E Prove Rouge 2010, $21.99

From Reginu, a granite plateau on the island of Corsica. The Prove microclimate benefits from hot dry days, high altitude cool nights, and constant maritime winds. Maestracci bought an old olive mill where he now ages his wines inside the cool stone walls. 35% Niellucciu, 35% Grenache, 15% Sciacarello, 15% Syrah. I instantly loved this!
“This is complex and intriguing, stylistically somewhere between a hearty southern Rhone and a Tuscan Sangiovese blend…” -The Examiner
“Something about its tannin, black fruit, herbs, and spices makes it almost as fundamental as olive oil at any Mediterranean meal.” -Kermit Lynch

Domaine Comte Abbatucci Vine de France Rouge Frais Imperial 2012, $29.99
Take a virtual trip to Corsica. If you were to wander the streets of Corsica’s capital, Ajaccio, you would find Abbatucci’s wines in every wine bar & restaurant. Jean-Charles Abbatucci sourced his vines from elderly peasant farmers in the isolated & mountainous interior of the island. Jean-Charles actually drives his tractor into the vineyards & serenades his grapes by playing traditional Corsican songs over the loudspeaker. Made of 100% unoaked Sciaccarellu, fermented in stainless for ultra-freshness… Clocking in at 11.5%, this is Food wine–Burgundian-profile with Nebbiolo-like tannins, crushed herbs & wild strawberries. Need a red to pair with seafood in a red sauce? This is it!
“The wild-grown vines make their debut this year: spicy, incredibly delicious, and only 11.5% alcohol. Who knew Sciaccarellu could be so much fun?” -Kermit Lynch