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 bientôtj’espère,

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