Paris Grocery seattle

July 30, 2015

Bonjour Mes Amis,

EXCITING NEWS!!! We’re going to be hosting free wine tastings again!

Stop by tomorrow, Friday, between 4:30 & 6 pm. We’ll have a tasty new cider, a lovely Provencal white, and a summer red open…

À bientôtj’espère,

Catherine

Zucchini and Olive Breakfast Cake, French-Style  recipe adapted from The Kitchn

The French call them cake (pronouncd kek) which refers to anything made in a loaf pan. Served for brunch or as a mid-morning snack, or lunch with a fresh tomato salad. “You won’t find them in a pastry shop or restaurant. Unless you spend time with a French family, you may never encounter them. They turn up at picnics, office parties, potlucks, fund-raisers and funerals.” -NYT

Makes 9×5 inch 1 loaf

1/3 cup olive oil, plus more for greasing the pan and drizzling
1/2 pound zucchini,
1 teaspoon salt
1 large clove garlic, minced
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon black pepper
3 large eggs
1/3 cup milk
2 ounces goat cheese, crumbled
1/2 cup Nicoises or mixed Provencal olives, pitted and sliced
Kosher salt

Heat the oven to 350°F. Lightly grease a 9×5 inch loaf pan with olive oil. Grate the zucchini on the coarsest side of a box grater. Place the zucchini in a colander in the sink, and toss with 1 teaspoon of salt. Let drain while preparing the rest of the recipe.

In a large bowl, whisk the minced garlic with the flour, baking powder, salt and pepper. In a separate, medium bowl, lightly whisk the eggs, then whisk in the milk and olive oil. Use a rubber spatula to fold the wet ingredients into the dry until barely mixed. Fold in the crumbled goat cheese and the sliced olives.

Press firmly on the zucchini in the colander, pressing out as much water as possible. Quickly fold the zucchini into the batter.

Spread the batter in the prepared loaf pan, and drizzle lightly with olive oil. Sprinkle the top with kosher salt. Bake loaf for about 45 minutes, or until golden and a knife inserted in center comes out with a few crumbs attached.

Transfer to a rack to cool in pan for 5 minutes. Run a knife around edge to release. Turn out loaf onto rack to firm up before slicing, about 30 minutes; using a serrated knife, cut into 3/8-inch slices, then cut into halves or quarters.

NEW FRENCH CIDRE!
Domaine Pacory Poire, Domefront $9.99
Domaine Pacory Cidre Le Costaud, Mantilly $13.99 TASTE ME FRIDAY!

These two new ciders were so delicious we bought a case of each. From the new Domefront appellation in Normandy where “pears are king”, this cider is bright with a touch of baking spices & slightly off dry. The Le Costaud is richer in color & flavor, due to spending 3 months in old Calvados barrels.
Domaine Pacory will make you rethink cider as a simple drink. Rich with malt and cumin seed accents, creamy pear flavors and a subtle sweetness like good chestnut honey, it’s substantial and complex.” -San Francisco Chronicle

Fabien Collonge L’Aurore des Cotes 2013, Chroubles $14.99 TASTE ME FRIDAY!
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 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

Commanderie de la Bargemone  2014 Blanc, Cotes de Provence$16.99 TASTE ME FRIDAY!
Nearly all of the wine made in Provence is Rose, with a slim margin of reds (see below). Here’s a chance to taste a lovely rare white. made predominantly with Rolle, and a blend of Sauvignon Blanc, Ugni Blanc & Grenache Blanc. Fresh nectarine, slightly floral, a dash of Mediterranean sea salt. Serve this with Dungeness Crab or Sole Meuniere.

Chateau Smith Le Petit Haut Lafitte 2010, Bordeaux $43
Darling of the critics, and a bargain at that…90-92pts Neal Martin “This is the second wine of Smith Haut Lafitte, designed to be more Left Bank in style with more Cabernet Sauvignon (55%) in the blend. It has touches of smoke and bell pepper inflecting the black, slightly tarry fruit. The palate has a tannic entry, hints of graphite and bell pepper, very good definition and structure, masculine and classic towards the finish. Very fine.”

92pts James Suckling “This is a new second wine made at Smith Haut-Lafitte, but a different style from the other one called Haut Smith. This is 55 percent Cabernet Sauvignon and the rest Merlot. Full and rich with a sweet tobacco, dark chocolate, coffee and fruit character. Ripe and round tannins.

Domaine Tempier Bandol 2012 $48
Tempier is the cornerstone of Kermit Lynch’s portfolio. Dark & inky Mourvedre that exemplifies Provence.
“Tightly coiled, with an iron note around the core of red currant, raspberry and damson plum fruit. Lovely bay, alder and lavender details pervade the finish. Best from 2018 through 2026.” -92 points, Wine Spectator

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