Paris Grocery seattle

August 13, 2015

Bonjour Mes Amis,

I hope you are taking advantage of this incredible Northwest summer. Every night I look forward to seeing what is ripe and ready in the garden. This week, tons of tomatoes, padrons & shishitos.

I just celebrated my 10 year anniversary with my incredible husband, whom I met selling a bottle of wine at Spanish Table. We splurged on an amazing dinner at the newly renovated Cafe Juanita, where we ate, of all things, Iberico Bellota Presa with summer truffles. And ended with cheese…
À bientôtj’espère,

Catherine

Gazpacho with Mustard Ice Cream from Cooking at Home on Rue Tatin by Susan Herrmann Loomis (sale price $12)


3-star Parisian chef Alain Passard created this unusual recipe for his veg-centric restaurant Arpege. Herrmann Loomis suggests serving this with a chilled Gamay. Mais oui!

6 servings

For the ice cream:
1 cup whole milk
1/2 cup heavy cream
3 large egg yolks
2 1/2 Tbs Dijon mustard

For the gazpacho:
6 medium ripe tomatoes, peeled, seeded & diced
1/4 red bell pepper, diced
8 oz cucumber, peeled & diced
1 small onion, quartered
1 small fennel bulb, trimmed & coarsely chopped
1 small clove new garlic
1 Tbs freshly squeezed lemon juice
1/2 cup extra-virgin olive oil
Pinch fine sea salt

To make the ice cream, first place a fine-mesh strainer over a medium bowl. Whisk together the milk, cream, and egg yolks in a medium saucepan & cook over medium heat, stirring constantly but slowly in a figure-eight pattern with a heatproof spatula or wooden spoon, until the mixture thickens enough to coat the back of the spoon & your fingers leave a definable trace when wiped across it. This should take about 5 minutes. Pour the custard through the strainer into the bowl. Let cool to room temperature, whisk in the mustard, then refrigerate. (You can make the ice cream up to this point the night before you plan to serve it.

To make the gazpacho, place all of the vegetables & the garlic in a food processor or blender & proces to a coarse puree. Transfer the mixture to a fine-mesh sieveplaced over a bowl to drain, & refrigerate for at least 2 hours or up to 4 hours.

Remove the soup from the fridge.  Discard the juices, & transfer the solids to a medium bowl. Stir in the lemon juice & olive oil., then season to taste with the salt. Return to the refrigerator. 

Remove the custard from the fridge. Freeze the mixture in an ice cream maker according to manufacturers instructions. If the ice cream is too soft to hold a shape, freeze it until it is firm.

To serve the soup, divide it among 6 chilled bowls. Using 2 soup spoons, make quenelles & place one oval in center of each bowl.

BelGioso Burratta $6.99 for 2 balls
This is a great price for a delicious burrata that screams for fresh tomatoes. Burrata originated in Puglia, this fantastic affordable version is from Wisconsin. Burrata is fresh mozzarella filled with cream. Your tomatoes deserve this.

BOOK SALE!
We’ve got a ton of great books, many of which are half off and make great gifts… Come in & treasure hunt Here are 2  of my top picks.

Cooking at Home on Rue Tatin by Susan Hermann Loomis ($12 reg. $24.95)
“At first glance, Loomis’s eighth cookbook may look like just another collection of French staples explained by a savvy American cook. Upon closer inspection, it’s clear the work, while based largely on traditional French fare, reflects the ever evolving nature of Gallic cuisine, with its strong African and Asian influences…Those bored with straightforward French cooking (ce n’est pas possible! ) and those with more adventurous tastes stand to benefit most from this atypical French cookbook.” -Publisher’s Weekly

Simply French: Patricia Wells Presents the Cuisine of Joel Robuchon by Patricia Wells($16.99, reg. $32.95)
“Robuchon, chef/owner of the restaurant Jamin, is generally acknowledged to be the best chef in Paris, if not all France. Wells, author of Bistro Cooking ( LJ 12/89) and The Food Lover’s Guide to Paris(Workman, 1988. rev. ed.), has spent the last four years working with Robuchon to produce this celebration of his cuisine. Robuchon is indeed a gifted chef, and some of his food is extraordinary. Many of these recipes, like Salmon on a Bed of Creamy Cabbage, are quite easy to prepare, while others, like Rabbit with Fava Beans and Baby Onions, are unmistakably chefs’ dishes (Robuchon has a staff of 40). And foie gras, truffles, and lobster are favorite ingredients. However, the recipes are clearly written for home cooks, with explanations given for the various procedures and helpful sidebars, and it all makes fascinating reading. Highly recommended.” -Library Journal

La Baronne Coste Liste 2012, Corbieres $14.99
One of my favorite customers was in today buying a case of wiue  & I loved his description of the Coste Liste, “It’s like an old friend…”
This is brought in by Indie Wineries from a 16th century family estate. The Baronne family’s mission:

“To translate this passion and respect for the land, reflected in our organic farming methods, showcasing the terroir of this priviledged corner of Languedoc – Roussillon”.
Carignan, Syrah & Mourvedre expressing wild berry, herbs & earth with smoky cedar & pink peppercorns.