Sunday, Jun 28 2015

Paris Grocery seattle June 25, 2015

Bonjour Mes Amis, French food lovers, our ship has come in! We just received a pallet of classics & some exciting new irresistibles. My wallet definitely just got a little lighter 🙂 but there’s SO MUCH good stuff. A man from Paris just came in & said that the shop brought back so many memories for him… If you want to take a virtual trip to Paris & Provence,  you need to come in tout de suite. (photo from my lune de miel in Paris) À bientôt, j’espère, Catherine __________________________ Amora l’Extra Forte $7.99 Amora taken to the next level? I could not resist. Kelsey & I got a big chuckle out of this French commercial for the Spicy version of Amora. Once you see the video you’ll understand the tag line: “You’re in for strong sensations”… https://www.youtube.com/watch?v=4ARBK2TIzM4 Amora Mustard $3.99 150 g; $5.99 440 g “But Amora is the brand that locals seem to prefer. Shortly after I arrived in Paris and was stocking my petite cuisine, I got on the bus carrying my bulging bag of groceries, filled with basics. I had picked up a hefty jar of Amora mustard, mostly because the glass had graduated lines on it, noting its future use as not a wine glass, but a more practical measuring cup. (Although sometimes in Paris, I find myself using one more than the other.) The woman next to me on the bus looked into my sack, smiled, and said, “Monsieur, c’est très, très fort, mais très bon.” – “It’s very, very strong, but very good.” And I knew I had made the right choice.” -David Leibovitz Teissiere Sirop NEW! Grenadine $10.99 Menthe $10.99 Anis $12.99 NEW! Elderflower $13.25 Pamplemousse Rose $13.49 Tessiere began in the 18th century, and these French syrups are made to quench your thirst when combined with sparkling or still water. A lot less calories & more flavor than traditional soda–great in cocktails. Chateau de Trinquevedel Rose 2014, Tavel $18.99  On the edge of the Languedoc, Tavel is a Southern Rhone AOC that can only produce Rose. Extraordinary Rose that is. Low rainfall, serious heat & mistral winds make these rose’s as serious as a red. When I heard my husband was grilling ribs for 3 hours, I knew just what to bring home. SALADE DE LENTILLES DU PUY recipe by David Leibovitz About 6 servings”Be sure to use very good olive oil for the vinaigrette: yes, it does make a difference! No cheating…Since les lentilles du Puy lend themselves to so many variations, I’ve included a few at then end of the recipe to encourage improvisation.” For the lentils: 1¼ cup (250 gr) French green lentilles du Puy 1 bay leaf a few springs of fresh thyme salt 1 carrot, peeled and finely diced 1 medium onion, peeled and finely diced 1 bulb of fennel (optional), finely diced freshly-ground pepper For the vinaigrette: 1 tablespoon red wine or sherry vinegar 1/4 cup (60 ml) extra-virgin olive oil 1/8 teaspoon Dijon mustard 1 small shallot, peeled and minced 1. Rinse the lentils and remove any foreign matter. 2. Transfer the lentils to a large saucepan then cover with a copious amount of water, which should cover the lentils by at least 3-4 inches. Add the bay leaf and thyme. 3. Bring to a boil, then reduce heat, add a bit of salt, and simmer for 20-25 minutes, until the lentils are just tender, adding more water if necessary. Be sure not to overcook them. 4. While the lentils are cooking, heat a few spoonfuls of olive oil in a skillet and add the carrots, onions, and fennel (if using). Sprinkle with salt and pepper, and cook, stirring frequently until tender. Set aside. 5. In a large bowl, mix together the ingredients for the vinaigrette. 6. When the lentils are done, drain them well, then toss them in the vinaigrette with the cooked vegetables. Stir a few times to release the steam. Taste, and season with more salt, pepper, and olive oil if desired. Remove bay leave and thyme sprigs. Serve warm or at room temperature. Cooked lentils will keep in the refrigerator for 2-3 days. They can be reheated in a pan on the stovetop or in a microwave. Some other ideas: Dress the lentils with less vinaigrette and omit the mustard. When the lentils are cool, dress them right before serving with a very, very good-quality walnut or hazelnut oil and a handful of toasted nuts. Once cool, add a big handful of chopped flat-leaf parsley and more fresh thyme or savory. Add other root vegetables, like celery root or parsnips. Oven roast cubes of them in olive oil with salt and pepper until browned, then add them with the vinaigrette. Add morsels of cooked, smoky bacon. Stir a spoonful of duck fat into the warm lentils. Crumble coarse chunks of fresh goat cheese into the room temperature lightly-dressed lentils. This is particularly good drizzled with walnut or hazelnut oil.

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Sunday, Jun 28 2015

Paris Grocery seattle June 18, 2015

Bonjour Mes Amis, It truly feels like summer as I’m about to harvest the first pods of my fava bean crop tonight! Tomatoes still look to be weeks away. It’s my ‘Friday night’, so I plan on grilling some lamb chops, & set up a table by the lavender, and maybe even splurge on a  bottle of Tempier rose which came in today.  À bientôt, j’espère, Catherine CLASSIC HAM & GRUYERE CREPE WITH A TOUCH OF DIJON from Crepes: 50 Savory & Sweet Recipes byMartha Holmberg $19.95 One of my favorite memories from my first trip to France was tucking into warm crepes & drinking cold cider alongside the canals of Marais Poitevin, France’s “Green Venice”. This marshland is criss-crossed with canals where tourists are rowed in traditional barques. And those canals are lined with sidewalk creperies–heaven! Makes 1 filled crepe 1 tsp creme fraiche 1/2 tsp Dijon mustard 1 Crepe  (see below) 1/4 cup grated Gruyere or Comte 1 or 2 slices Jambon de Paris 1 Tbs finely chopped toasted walnuts (optional) 1 tsp capers, rinsed & drained (optional) In a small bowl, stir together the creme fraiche & mustard; set aside. Lay the crepe presentation-side down in a small skillet & heat over medium-high heat until you feel the crepe is getting warm, just a few seconds. Sprinkle the cheese over the crepe, lay the ham in the center, and sprinkle the walnuts and capers (if using) over the ham & cheese. As soon as the cheese begins to melt, fold the bottom, top, and then the sides of the crepe over the filling toward the center so that the filling is enclosed & you have a flattish rectangular package. Slide th crepe onto a plate seam-side down, spread the creme fraiche-mustard mixture on the top, and serve right away. If you’re making several of these crepes, you can slide the folded crepe onto a baking sheet. Once you’ve made all the crepes, reheat them for a few minutes in a 400 degree oven. Francine Crepe batter mix $10.25 Makes 40 Crepes, no resting required. Translated crepe ingredients & instructions: 1 sachet my preparation for dough Francine Pancakes Milk 50cl (1 / 2L) 1 tbsp sunflower oil  (10g) 1) In a bowl, pour the milk and then the bag contents while stirring with a whisk. 2) Add the oil, and mix well. No need to let the dough rest! 3) Pour the dough in a lightly oiled hot skillet. Once cooked, flip. Let the other side brown. 4) Fill according to your wishes and taste! Cheese of the Week: Cantal Entre Deux $18.99 An ancient AOC protected cheese from Auvergne, considered the grandfather or cheddar. This cheese is huge in size as it helped people get through long hard winters…you can taste the rich grass of the region in the milk. Hay, wildflowers with a sharp finish. A classic for eating on a cheese plate or for melting. Jambon de Paris $14.99 lb You asked for it–I got it! This fresh ham is made with lean, low-fat pork which is brined with pickling spice, then slowly simmered with carrots, celery, onion & garlic. We slice it to order. Apparently Parisians prefer it sliced slightly thicker. Use it to make a Mushroom, Gruyere & Ham Croque-Monsieur. Gerard et Philibert Talmard 2014, Macon Uchizy $11.99 This Chardonnay might just become my new house white. Absolutely lovely, unoaked, fresh & snappy with the type of traditional labeling I love. Lemongrass, citrus in spades–pure & refreshing. A direct import steal! Fabien Collonge L’Aurore des Cotes 2013, Chroubles $14.99 Beaujolais has gotten a bad rap because of Beaujolais Nouveau & Fabien Collonge is a new generation winemaker who wants to change that. Of all the 10 cru villages in Beaujolais, Chiroubles has some of the highest vineyards & lowest temperatures. Some say Chroubles is ‘the most Beaujolais of all crus.’ Manuel says he can’t wait to enjoy this new arrival with some Rosette de Lyon. “Black fruits and rich tannins bring out the fruitiness. A strongly mineral character gives structure, while still allowing room for the red cherry and raspberry fruit flavors.” -90 points, Wine Enthusiast Editor’s Choice Tempier Rose 2014, Bandol $40 4 bottles available Arguably the most famous rose in the world, & totally age-worthy–the cornerstone of Kermit Lynch’s properties. This is rose with a soul. 55% Mourvèdre, 25% Grenache, 20% Cinsault from vines averaging 20 years-old, farmed organically. A unique rose because its production combines three techniques: direct press, short maceration, and saigneee (5%). Pair with bouillabaisse. “Bright and high-pitched, this features a talc note that gives way to rosemary and white cherry hints, while the finish races along with sea salt and blood orange details. Long, chiseled and pure. A delicious rosé that should unwind further with some cellaring. ” -92 points, Wine Spectator

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Sunday, Jun 14 2015

Paris Grocery seattle June 11, 2015

Bonjour Mes Amis, If you’re like me, dinner this week has been lots of salads (with cheese & olives to start) eaten en plein airwith a glass of rose. And who better to get a lesson in French salad making than David Lebovitz? À bientôt, j’espère, Catherine French Vinaigrette from My Paris Kitchen by David Leibovitz $35 David stresses the importance of using great mustard to make a proper French salad dressing. His personal preference is for Edmond Fallot, but also stresses how wonderful, & wonderfully French Amora is. (The picture to the right is of a salad we made with fresh ingredients from our garden.) Makes about 1/3 cup, enough for 2 to 3 salads 1/4 teaspoon sea salt 1 tablespoon best-quality sherry or red wine vinegar 2 tsp minced shallots (optional) 1-2 teaspoons Dijon mustard 1/4 cup olive, grapeseed, sunflower, or safflower oil fresh herbs, if desired 1. Use a fork to mix together the vinegar, salt, shallots, and mustard in a large saladier (large salad bowl), stirring until the salt is dissolved. (French people like a lot of mustard in their dressing; I suggest you start with 1 tsp & add more to taste.) 2. Stir in the oil briskly until fully mixed. I try to make the dressing within a few hours of serving. If you wish to add fresh herbs, it’s best to chop and mix them in shortly before serving so they retain their flavor. Aside from not using balsamic vinegar in salad dressings, another astuce is to use freshly-ground black pepper, which is best added when tossing the salad with the dressing. Storage: This dressing will keep for about eight hours at room temperature. If you want to make it farther in advance, it’s best to add the shallots closer to serving so they don’t lose their verve. Olympic Provisions Kasekrainer $8.99 Brand new & incredibly delicious. Modeled after the Austrian street food, these apple wood smoked pork sausages contain nuggets of Emmenthaler cheese. We grilled some up last night and our guest swooned–perfect with potato salad & some Andre Laurent  sauerkraut with bacon & duck fat. Note the mustard sampler… Andre Laurent Couer de Chou (Gourmet Style Sauerkraut), Blignicourt $6.99  Andre Laurent comes from the Champagne region of France & the family has been growing heirloom cabbages since 1906. Gourmet Style $6.99 The key ingredients along with de haute qualite chou is duck fat, uncured smoked bacon, white wine, juniper berries, laurel, and garlic. Deliciously tangy. Coastal Style $6.99 Shallots, white wine, juniper berries, edible seaweed, coriander. Great with fish. Olympic Provisions Saucisson aux Noisettes $9.99  Oregon hazelnuts, sea salt, Carlton Farms pork. That’s it. Sometimes simple is best. Olympic Provisions Salami Etna $29.99 lb Without a doubt, my new favorite salami: Sicilian-style with pistachios, sea salt & lemon zest. Olympic Provisions has outdone themselves with this creation. Zoe’s Applewood Smoked Uncured Bacon Sale $3.99 (reg. $7.99) In our freezer… 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. CHEESE OF THE WEEK RACLETTE Raw Cow’s Milk Raclette $20.99 Goat’s Milk Raclette $30.99 Taste off… Who says Raclette is only for winter time? Buy a Boska Barbeclette ($12.49) and get grilling! This ingenious melting plate has a non-stick surface & a heat-resistant handle. Take it camping!!! Pour the melted cheese over cured meats & grilled potatoes, or slide onto your burgers. ROSE SIX PACKS $75 (includes tax & Paris Grocery wine tote) We’ve selected six of our favorite rose’s & included tasting notes… You save 15% & get a free ParisGrocery wine tote. What’s not to love? CORSICAN WINES SPEAK THEIR OWN LANGUAGE If you want to learn more about Corsican wines, read this article from last week’s New York Times (click on the link above.) Domaine Vico 2012, $17.99 The New York Times writes, “Twin estates from the center of Corsica; good values from Vico, exceptional vermentinus from Venturi.” Domaine Vico is the only vineyard located in Corsica’s interior and is known for their great values. Jean Vico established vineyards in the heart of the island back in 1901, making this one of the oldest estates today in Corsica. Located on mountainous terrain, the vineyard’s soils are unique from the rest of the island’s wine areas, comprised of sandstone, shale, and shisteaux. The higher elevation makes for a larger diurnal range, providing large climatic variation with warm days and cool nights–ripe & rich black fruits are balanced with ample acidity. Domaine Maestracci E Prove Rouge 2010, $21.99 The New York Times writes, “Lovely, graceful blended reds and vermentinus.” 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 The New York Times writes, “Superb, startlingly pure wines from the Ajaccio region.” 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

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Sunday, Jun 14 2015

Paris Grocery seattle June 4, 2015

Bonjour Mes Amis, If you asked me, “What was the most memorable meal you’ve enjoyed at a Pacific NW restaurant?” I wouldn’t need to think long. Definitely the Willows Inn on Lummi Island. The June/July issue of Saveur pays tribute to Blaine Wetzel, a young chef destined to return to his home state after working at the ‘World’s Best Restaurant’ Noma in Copenhagen. Wetzel took everything he gleaned from working under Renee Redzepi and now applies it to his native ground. I hope this week’s recipe rates a few stars in your own kitchen… Buy the best pork chops you can afford & one of our good bottles of verjus. À bientôt, j’espère, Catherine VERJUS-BRINED PORK CHOPS WITH MARINATED LEEKS from Saveur We sell a few types of Verjus (one from France, one from Oregon wine country), a sadly underrated pantry staple. The word verjus refers to the pressing of  high-acid, low-sugar grapes that winemakers thin from the vines just when the crop is beginning to ripen. ‘Verjus’ comes from the French termvert jus, literally “green juice.”Gentler than vinegar, its combination of sweet & tart adds an extra layer of complexity in sauces & marinades. Gentler than vinegar, Verjus’s combination of sweet & tart adds an extra layer of complexity in sauces & marinades.  Bon appetit! 1/2 cup whole juniper berries 2 cups verjus 1/3 cup plus 2 Tbs kosher salt, plus more to taste 1/2 cup sugar 5 sprigs flat leaf parsley 5 sprigs marjoram 4 1 1/2″ thick double-cut pork chops ( 1 1/4 lbs) 1 cup olive oil 1/2 cup champagne vinegar 12 baby leeks or scallions, cleaned & trimmed Freshly ground pepper, plus more to taste Toast juniper berries in a small skillet over medium-high, swirling, until fragrant, 5 minutes. Transfer to a food processor & blend with verjus, 1/2 cup salt, the sugar, parsley, marjoram, and 1/2 cup water until smooth. Pour into a large bowl and add pork chops, Cover and refrigerate at least 12 hours or overnight. Meanwhile, marinate the leeks: Stir remaining 2 Tbs salt, olive oil, and vinegar until emulsified. Add leeks, cover with plastic wrap, and marinate 2 hours. Drain pork chops & set aside for 30 minutes to come to room temperature.; reserve the marinade. Build a medium heat fire in a charcoal grill or heat a gas grill to medium. Grill the pork chops, turning & basting every 5 minutes with reserved marinade, until a meat thermometer inserted into the thickest part of the meat reads 140, 40-45 minutes. Trabsfer the pork chops to a cutting board & let rest for 10 minutes. Meanwhile, remove leeks from vinaigrette & arrange on a sheet of foil. Pour 2 Tbs vinaigrette over leeks, and then fold and close foil into a packet; reserve remaining vinaigrette. Place packet on grill & cook until leeks are soft & caramelized, 8-10 minutes. Open packet & transfer leeks to serving platter; discard foil. Drizzle leeks with some of the remaining vinaigrette & season with pepper.  Slice pork chops & serve with grilled leeks. CHEESE OF THE WEEK: Delice d’Argental $27.99 lb “Of all the triple creams I’ve had in my travels, Delice d’Argental is possibly the most luxurious cow’s milk cheese I’ve ever eaten, beating out its similarly named and textured cousin, Delice de Bourgogne. (It might even surpass my longtime favorite, Brillat Savarin.) The velvet qualities of this cheese are made possible by the addition of crème fraîche, providing not only an extra silky mouthfeel, but a seductive tang that plays on your lips like a careless whisper.” -Stephanie, Stiavetti, Serious Eats Jill Butler Design Dipping Dishes $5.99 We just got in these super-sweet ceramic dishes. I may buy a few just to put underneath my olive oil bottles as well as for serving. Chateau d’Estoublon Picholine Extra Virgin Olive Oil, Vallée des Baux-de-Provence $23.99 This Provencal olive oil is packed with Mediterranean flavor. All the olives on this estate are hand-harvested, & while the AOC requires fruit to be pressed within 3 days of harvest, Chateau d’Estoublon does this within a day of picking. Ultra-flavorful, fiery & pungent–I like the suggestion to use this to spike your tartare. Villa des Anges Old Vines Rose 2014, Vin de Pays d’Oc $9.99 As far as I’m concerned, the more $10 dry rose’s I have to choose from, the better. Villa des Anges is the project of Jeff Carrel & Jacqueline Menard de Ginestous, who envisioned a winery situated in the ruins of an ancient Roman Villa. This is pale pink with light fruit, strawberry essence, & a dry demeanor. Perfect with a little bowl of olives, cheese & smoked cured ham. The angels won’t steer us wrong at this price! Le Paradou Rose 2014, Vin de France$11.99 Made by two young brothers whose family makes wine for venerable Chateau Pesquier. 100% Cinsault, this is almost too easy to drink. “The project started in the Luberon, but over time the Chaudière brothers decided to avoid the rigours of the AOP to be completely free to create fresh and sexy wines.” Santé! Commanderie de  la Bargemone Rose 2014, Cotes de Provence $14.99 Just scored 90 points by Josh Raynolds of Vinous…This estate dedicates 2/3rd’s of their production to rose, which of course Provence is famous for… Bargemone comes from Coteaux d’Aix which is a fine-wine district within the whole of Provence. Bargemone has a tradition of making wine for 800 years, & this estate was passed on to a local Provencal family in 2006. A blend of Grenache, Cinsault, Syrah, and Cabernet Sauvignon, this has a citrusy nose & a sprightly repose. Very dry, with lots of acid & lick of salt, this disappears quickly on our table, but always brings back fond memories of drinking on a summer porch in the moonlight. Triennes Rose 2014, Mediterrainee $16.99 The Rose with the wild boar on it… Cinsault is the star of this near-perfect rose. Flavorful without being over-ripe, showing minerality from the limestone soil. Nicole Chanrion Domaine de la Voute des Crozes 2013, Cote de Brouilly $24.99 This is cru Beaujolais at its best. Made by the ground-making Nicole Chanrion,  President of the Cote de Brouilly appellation, respectfully considered by her peers to be “La Patronne” or “the Boss” of la Côte. “Youthfully lurid ruby. Sexy, high-pitched aromas of red and dark berries and floral oils. Spicy, penetrating and emphatically fruity, offering intense, mineral-laced raspberry and cherry flavors along with notes of rose pastille and allspice. Closes silky and very long, with building floral and mineral notes and supple tannins that fold smoothly into the wine’s juicy fruit.Drink: 2016-2024.” -92 points, Josh Raynolds

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Sunday, Jun 14 2015

Paris Grocery seattle May 21, 2015

Bonjour Mes Amis, Happy Memorial Day… OPEN ALL WEEKEND Saturday 10 am to 6 pm Sunday 11 am to 5 pm Monday 11 am to 5 pm Years ago, I think one of the most popular recipes I put in the Spanish Table newsletter was for a creation called the Moorish mini-slider (email me for the recipe) which won me an Iron Chefish burger cook-off on Camano Island. But I think the recipe below is destined to become a new classic… À bientôt, j’espère, Catherine Grilled Merguez Sandwiches with Caramelized Onions, Manchego, and Harissa Aioli adapted from a recipe by Joshua Bouzel, contributor at Serious Eats 1/3 cup aioli 1 tablespoon harissa 8 links merguez 1 French baguette 1/3 cup extra-virgin olive oil 1/2 cup caramelized onions 1/3 pound manchego cheese, grated 1 bunch fresh cilantro Mix aioli and harissa together in a small bowl. Set aside. Light one chimney full of charcoal (or set gas grill at medium-high.) When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill merguez over hot side of grill until browned all over and cooked through, 4 to 6 minutes total. Transfer to plate. Slice baguette into four 6-inch portions and halve each portion lengthwise. Brush cut side of each baguette with oil. Grill baguette over hot side of grill, cut side down, until lightly browned, about 1 minute. Remove to plate. Top bottom half of baguette with 2 merguez links, about 2 tablespoons of caramelized onions, manchego cheese, and a few sprigs of cilantro. Spread harissa aioli on top half of baguettes and place on top of each sandwich. Place sandwiches on cool side of grill, cover, and cook until cheese has melted, about 5 minutes. Transfer to a plate or tray and serve immediately. HOLIDAY WEEKEND WINES Le Pigeoulet en Provence 2011, Vin de Pays de Vaucluse $16.99  The Brunier family’s holdings include Vieux Telegraphe (perhaps the most celebrated cru of the Southern Rhone.) This affordable, everyday Vin de Pays is fresh, rich & fruity and terroir-driven. 35-year-old vines grown in rich clay soil, Le Pigeoulet comes from the foothills of the noble La Crau plateau. Grapes are grown on the warm flats around Chateauneuf de Pape and the cooler foothills of Mt Ventoux. Hand-harvested Grenache with a small balance of Syrah, Carignan & Cinsault–silky & clean with the essence of fresh strawberries. This wine loves grilled merguez… 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. Chateau de Campuget  Tradition Rose,  Costieres de Nimes 3 liter Box $26.99 9 boxes left in stock as I write this–and I’m already hearing rave reviews!!! You read that right–A 3 LITER BOX FOR $26.99. That’s 4 bottles of wine which =’s $6.75 a bottle. And boxed wine is awesome because it will stay fresh in your fridge for up to 6 weeks. Read this article: “Why I Always Have a Box of Wine in My Refrigerator.” This is bargain Provencal rose.  Aromatic raspberry & black currant perfume, full-bodied with pleasant spice. Henriot Rose Brut Champagne $68  Doesn’t reading this review make you want a glass right now? “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 CHEESE OF THE WEEK: MANCHEGO Yes, these days Manchego can be a dime a dozen, but we stock the real deal. From young to aged, raw milk & pasteurized, big producers to tiny farms–I encourage you to come in, taste & compare. Grab n Go available next door at Spanish Table, cut to order here at Paris. Some of my favorites include: El Trigal 1 Year $21.99 lb Buenalba Semi-Curado (Raw Milk) $22.99 lb Artequeso 6 Month (Raw Milk) $25.99 lb Buenalba (Raw Milk) with Rosemary $27.99 lb

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Sunday, Jun 14 2015

Paris Grocery seattle May 14, 2015

Bonjour Mes Amis, I’m going to make this short & sweet as it’s been a busy day! Come in for a “box of love” & a taste of Tete de Moine… À bientôt, j’espère, Catherine CRÈME VICHYSSOISE by Mimi Thorisson This year is a gardening first for me…I grew my own leeks. They are proudly standing like verdant flagpoles in the garden, & I’ll need to harvest them soon to make room for tomatoes. We are growing our own potatoes as well, but they won’t be ready until later in the summer. Ingredients: (serves 6) 7 leeks, (white bulb) sliced into rings 5 potatoes, peeled and quartered 1 onion, sliced 2 sprigs fresh thyme 1 bay leaf 2 liters of chicken or vegetable stock 50 ml white wine 25 grs butter salt and pepper to taste 100 ml crème fraîche Slice onions, potatoes (quartered) and leeks (into fine rings). In a large pot melt butter over low heat, add onions and fry for 3 minutes. Add the potatoes and leek and continue frying on a low heat for 10 minutes. Deglaze with the white wine, reduce for 2 minutes, then add the chicken or vegetable stock. Add thyme, bay leaf, salt and pepper. Stir well, and when it starts to boil, lower heat, cover pot and continue to cook for 20 minutes. When ready, let the soup cool, then mix in the food processor until smooth and liquid. You can chill the soup in the fridge for 20 minutes or more. I also enjoy this soup served warm. It’s up to your taste. Chop chives (finely). Add a tablespoon of crème fraîche, sprinkle with chives and serve. EXCITING NEW WINE ARRIVALS Chateau de Campuget  Tradition Rose 2014, Costieres de Nimes 3 liter Box $26.99 Kelsey’s Mon Ami’s favorite Rose… You read that right–A 3 LITER BOX FOR $26.99. That’s 4 bottles of wine which =’s $6.75 a bottle. And boxed wine is awesome because it will stay fresh in your fridge for up to 6 weeks. Read this article: “Why I Always Have a Box of Wine in My Refrigerator.” This is bargain Provencal rose.  Aromatic raspberry & black currant perfume, full-bodied with pleasant spice. Oisly & Thesee ‘Les Bruyeres’ Sauvignon & Chardonnay 2013, Cheverny $9.99 Chances are, if you’re a regular around here, you’ve taken home a bottle of “Wally” Sauvignon Blanc. Now comes another killer $10 white with the addition of 20% Chardonnay.  Springtime aromas, with smooth peach & apricot stonefruit. My new favorite everyday white. Chateau Roland le Garde Tradition 2010, Blaye Cotes de Bordeaux $14.99 This direct-import steal is everything you could want in an affordable Bordeaux. Two big thumbs up for this organic Right Bank bottling. Spicy green pepper & sultry black plums–this has grilling season written all over it. CHEESE OF THE WEEK Tete de Moine $19.99 lb (reg. $30.99) We had a few wheels of this in the fridge, so I decided to make it a price you couldn’t resist. This cheese is right at it’s peak–nutty, sweet & fruity, with a little pleasant beefiness from the washed rind. From the mountains of Jura, where monks taught local farmers how to make this cheese–named after the little bald patch on a monk’s head 🙂 Pair with an Alsatian white.

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Sunday, Jun 14 2015

Paris Grocery Seattle May 7, 2015

Bonjour Mes Amis, Well, looks like we’ll have some amazing weather for Mother’s Day! Don’t miss the Mother’s Day classic–the Pike Place Flower Festival: Saturday,May 9 – Sunday, May 10, 2015 9:00 a.m. – 5:00 p.m. More than 40 flower farmers will line the cobblestone street of the Market, plus there’s a card-making booth for the kids. Join us for our next wine tasting, tomorrow, Friday May 8th from 4:30 to 6 pm. We’re thinking Provencal Rose & Bordeaux for some grillin’ & chillin’ when it’s 77 degrees on Saturday! À bientôt, j’espère, Catherine MOTHER’S DAY GIFTS Le Cadeaux Melamine Tableware $8 – $27 This stuff is incredible because it emulates Mediterranean ceramics, but is made of durable dishwasher safe Melamine. That means you can throw it in your picnic basket, take it on your boat or camping, use it for parties with no worry. We’ve got salad plates, baguette trays, appetizer plates, cutting boards, serving trays… Click on each pattern for a view: Citron, Romana, Rooster Blue, Rooster Yellow, Malaga Jacquard Francais Tea Towels $16 – $23 The term ‘tea towels’ came from British households where only fine linen was used to dry expensive tea service pieces. Made in France since 1888, these towels are simply gorgeous. 100% combed cotton in vibrant colors–they can also double as place mats. I was at a friend’s house for dinner & hers were over a decade old–I marveled at how well the colors held up & how soft they became over the years. These are something you will want displayed in your kitchen, not just stowed in a drawer. Michel Design Works Pot Holders $7.99 These have been flying out of here, and for $8 you can see why. 100% quilted natural cotton, machine washable. Kusmi Tea Brunch Assortment $25.99 All your Kusmi favorites packaged together–5 tins ofParis‘s favorite tea. An assortment of three exclusive Russian blends. Anastasia, a blend of Earl Grey, lemon and orange blossom, Kashmir Tchai, a blend of black teas with spices based on the traditional Nepalese recipe and Imperial Label, a subtle blend of green tea, cinnamon and licorice. Those who love full bodied teas will delight in English Breakfast, with its blend of black teas from Ceylon and Assam. You will love the refreshment of Spearmint green tea after a meal. Rose Six Pack Mom doesn’t just need a bouquet of flowers, she needs a sip of something pink! None of our rose’s are sweet, just refreshingly dry. I just counted over OVER 21 ROSE’S TO CHOOSE FROM & that’s not including sparkling Rose! Pick six that fit your budget & put them in one of our Paris Grocery wine totes. As always, you buy 6 bottles, you get 10% off (which more than pays for the bag.) Clos Cibonne Cuvée Spéciale des Vignettes Rose 2012, Cru Classe Cotes de Provence $28 You read that right–my favorite Rose in the shop is a 2012 & let me tell you why. Clos Cibonne began in 1797, but in the late 1990’s the current generation of the family completely renovated the cellars. Clos Cibonne’s focus is Tibouren, a native Provencal varietal.  Their Cuvee Speciale is sourced from their oldest vines, situated 800 meters from the sea. The wine is first fermented in stainless steel, and then aged under ‘fleurette’ for 1 year in 100 year old foudres. This rose is anything but tired–it has serious stuffing. Pair with bouillabaisse. “Light, bright orange. A complex, highly perfumed bouquet evokes dried red fruits, orange pith, smoky minerals and toasted nuts, with a spicy nuance building with air. Fleshy and dry on the palate, offering intense cherry and bitter rhubarb flavors and a touch of lavender pastille. Finishes with outstanding energy and mineral-driven persistence, the floral note repeating strongly.” -93 Points, Josh Raynolds, IWC Poterie Not Freres Cassoles $149 TWO LEFT Poterie Not Freres is THE source of authentic cassoles. Made by the Not family since 1830, using local clay from Gascony. Like making a paella in the traditional pan to achieve socarrat, a true cassole will produce the best crust–a key component to authentic Cassoulet, aka ‘the secret of the seven skins.’  “A traditional cassole has a tapered shape that gives it an extremely high surface area to volume ratio. More room for evaporation means better skin formation and better browning.” -J. Kenji Lopez-Alt, Culinary Director at Serious Eats WE LOVE MACARONS!!! A box of chocolates is nice & all, but Macarons are what warms our heart. $2 each. This week’s flavors: Vanilla Bean Salted Caramel Pistachio Chocolate Passion Fruit Orange (Dairy Free) Blueberry (Dairy Free) Raspberry Lemon Guava And for the chef, we have a huge selection of Macaron cookbooks & fillings which make for a sweet gift. CHEESE OF THE WEEK Le Grand Lou Bren $29.99 lb Affineur Rodolphe Le Meunier says to think of this as sheep’s milk Saint Nectaire. Made by a handful of shepherds who broke away from supplying milk for Roquefort. Janet Fletcher, one of my favorite cheesemongers waxed so poetic on this new cheese that I had to bring it in: “I love everything about this cheese: its handsome appearance, its seductive aroma, its tender texture. The interior is uniformly ivory, with a few tiny openings; the damp rind is dusted plentifully with white mold, a sign to me that the cheese is alive. Sometimes cheeses of this type are dense and sticky inside, which turns me off, but Lou Bren is amazingly light. It smells of cave, aged meat and mushrooms and a little bit of roasted peanuts. Please do eat the rind; its briny crunch is part of the sensory experience, like a sprinkle of fleur de sel on an egg.” Julia Child’s Quiche Lorraine from Mastering the Art of French Cooking Volume Two $60 1 single-crust pie shell, well chilled 3 to 4 ounces bacon (about 6 to 8 medium-cut slices), sliced into 1/4-inch segments 3 eggs 1 1/2 cups to 2 cups cream or half-and-half 1/2 teaspoon salt pinch of freshly ground pepper pinch of nutmeg 1 to 2 tablespoons butter, cut into pea-sized amounts Preheat oven to 400 degrees.  Line the pie crust with aluminum foil and fill with dried beans or pie weights. Bake in the preheated oven for 8 to 9 minutes. Then remove the foil and pie weights and cook for 2 or 3 minutes more, until the shell is starting to color. Remove from the oven and reduce the oven temperature to 375 degrees F. Meanwhile, prepare the filling. Over medium heat, cook the sliced bacon in a skillet until cooked and lightly brown. Remove and let place on a plate lined with paper towels. Once cooled slightly, evenly scatter over the bottom of the partially-baked pastry shell. Next, beat the cream (and/or half-and-half) with the eggs, salt, pepper, and nutmeg, until well blended. Pour over the bacon slices into the hot pastry shell, then sprinkle the butter dots on top. Bake in the 375 degree oven for 30 minutes, until the quiche has puffed up and browned.  Let cool slightly; serve warm or cold.

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