Paris Grocery seattle

July 2, 2015

Bonjour Mes Amis,

Want people to make a mad dash to the food table at your 4th of July fete? Make this week’s recipe!!!

And perfect for parties–we just got a new shipment of Duralex glasses.

Open Saturday July 4th from 10 am to 4 pm.

À bientôtj’espère,
Catherine

Inside-Out Roquefort Cheeseburgers
recipe by Steven Raichlen

SERVINGS: 4

INGREDIENTS
2 ounces Roquefort cheese, softened
4 tablespoons unsalted butter, softened
1 1/2 pounds ground sirloin
Four 1/2-inch-thick slices of sweet onion, such as Vidalia
Four 1/2-inch-thick beefsteak tomato slices
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
Vegetable oil, for the grill
4 kaiser rolls, split
4 ounces arugula

*In a small bowl, blend the Roquefort with the butter. Scrape the butter onto plastic wrap and roll into a 4-inch cylinder. Refrigerate until firm, about 1 hour. Slice the butter into 4 disks.
*Gently shape the ground sirloin into 4 thick patties. Using your thumb, make a depression in the center of each patty and fill with a disk of Roquefort butter. Fold the meat over to encase the butter completely and gently pat the burger into a plump, round patty.
*Light a grill. Thread each onion slice onto a skewer. Brush the onion and tomato slices with 1 tablespoon of olive oil and season with salt and pepper. Lightly brush the grate with vegetable oil. Grill the onions over a medium-hot fire until charred and tender, about 5 minutes per side. Grill the tomato slices until charred, about 1 minute per side.
*Season the burgers with salt and pepper and grill over a medium-hot fire until browned and cooked through, about 6 minutes per side. Transfer to a platter and let stand for 2 minutes. Brush the cut sides of the rolls with the remaining 1 tablespoon of olive oil and grill until lightly browned, about 10 seconds. Set the burgers on the rolls, top with the onion, tomato and arugula and serve.
MAKE AHEAD
The Roquefort butter can be refrigerated for 2 days or frozen for 1 month. The uncooked burgers can be refrigerated for 6 hours.

THE PERFECT SUMMER COCKTAIL
Thank you Saveur for this wonderful idea: Strawberry-Lillet Crush.

Amora Mayonnaise de Dijon $5.49

Back in time for the 4th! Make your best potato salad ever with this secret ingredient. Mayonnaise made with free-range eggs combined with Amora mustard–now we know why people are crazy for this tres Francais condiment.

FOR THE GRILL
Check out our freezer for an incredible array of meats.

Fabriques Delices
Made in California in a traditional French style:
Basque au Piment d’Esplette $9.99
Bistro with Herb de Provence $9.99
Boudin Noir $14.99
Boudin Blanc $12.49
Duck with Figs $16.99
Lamb Merguez $15.99
Saucisse de Toulouse $12.99

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…

Nicky Farms Veal & Porcini Sausage $11.99
Silvies Valley Ranch heritage veal fed on clover & wildflowers–just writing that made me hungry. Plus porcinis & Oregon Chardonnay —-this is one delicious sausage.

Nicky Farms Water Buffalo 5 Spice Sausage $13.99
Oregon-raised Water Buffalo & beef ground together, seasoned with 5 Spice powder & Sriracha. Water Buffalo tastes like beef, but much healthier–naturally high in protein and minerals, low in fat, calories and cholesterol.

Tails & Trotters

WA pork finished on Oregon hazelnuts: 
Toulouse $10.99
Spicy Italian Sardinian $9.99

Chateau Royal
All natural game sausages made by a Swiss-trained chef:
Pheasant with Cognac $12.99

Les Delices du Luberon Spreads

Take along for picnics, or the packaging makes these totally gift-worthy. Once upon a time,  Odette Msica made her tapenades to sell at local markets…
Aioli $5.99:
Olive oil-based house mayonnaise, fresh garlic, mustard
Rouille au Piment d’Espelette $6.99:
AOC designated Espelette Pepper, Tomato and House Mayonnaise
Creme d’Anchoiade $6.99: 
anchovy paste mixed with spices, capers, olive oil and lemon
Caviar d’Aubergines $6.99: 
grilled Provencal eggplant, French black olives, olive oil and lemon
Tapenade Olives Vertes des Pays $6.99:
Provencal green olives, capers, olive oil, anchovy paste
Tapenade Noir aux Olives des Pays $6.99:
Provencal black olives, capers, olive oil, anchovy paste
Delice d’Artichauts $6.99:
Artichokes, anchovy paste, olive oil and lemon
Olivade de Poivrons Rouges $6.99:
sweet red peppers, Espelette pepper, tomato, black olives
Tomates Sechees $6.99
dried tomatoes, olive oil, garlic

Gini Lemon Soda $2.99
Perrier created Gini in 1971 with the slogan, “the hottest of the cold drinks.” I’d post some links to their commercials, but they’re pretty racy (you can find them easily yourself on YouTube.) People get addicted to this soft drink when in France–it’s not too sweet, thanks to a pleasantly bitter touch of quinine.

Vignette Wine Country Sodas $3.25

Chardonnay & Pinot Noir flavors available.
Berkeley-based Vignette uses Northern California & Central Coast wine grapes to craft these tasty alcohol-free sodas. I first discovered these libations after I suffered an aneurysm six years ago–I couldn’t drink alcohol, but missed the taste of wine. Great to have on hand, NOT just for pregnant or brain-injured guests 🙂 They’re a truly tasty beverage that will help everyone keep their cool.

David Leibovitz’s Rose Sangria Recipe
I love David Leibovitz for giving the world permission to put a few ice cubes in your glass of rose when the temperature climbs, “It’s much more sympathiquenon?
But even better is his recipe for rose sangria.

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 Paris Grocery wine tote.
What’s not to love?

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