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 bientôtj’espère,
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 Laurent sauerkraut
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.

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)

paris love.jpg
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?

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