Après marché

After doing our shopping at the Tuesday farmer’s market, we often stop for an apéro at our favorite bar, Lamerain, popularly referred to as “Chez Lamiche”, not sure why but I assume that it has something to do with the nick-name of the current owner’s father?  Lamerain is a bar/tabac, so I often pick up […]

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Slide 1

After doing our shopping at the Tuesday farmer’s market, we often stop for an apéro at our favorite bar, Lamerain, popularly referred to as “Chez Lamiche”, not sure why but I assume that it has something to do with the nick-name of the current owner’s father?  Lamerain is a bar/tabac, so I often pick up

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Brandade for lunch

Brandade de morue was one of the all-time favorite dishes at Le Pichet and Cafe Presse. Whenever it was not on the menu, guests would be asking when it was coming back.  Our local fish shop, Poissonerie Otano, always has beautiful salt cod on offer, either as fillets or “miettes” which  means small odds and

Brandade for lunch Read More »

Slide 1

Brandade de morue was one of the all-time favorite dishes at Le Pichet and Cafe Presse. Whenever it was not on the menu, guests would be asking when it was coming back.  Our local fish shop, Poissonerie Otano, always has beautiful salt cod on offer, either as fillets or “miettes” which  means small odds and

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Garlic plants

I’m so excited!  The garlic I planted in January is up and 4-5″ high! Yesterday, I planted onions and dandelions around the edge as a sort of natural barrier to pests;  dandelions attract pest predators like ladybugs, and also repel certain insects that feed on the garden.  At least that is the theory. I have

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Slide 1

I’m so excited!  The garlic I planted in January is up and 4-5″ high! Yesterday, I planted onions and dandelions around the edge as a sort of natural barrier to pests;  dandelions attract pest predators like ladybugs, and also repel certain insects that feed on the garden.  At least that is the theory. I have

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Pearl onions “glacé a brun”

Pearl onions glazed in their own cooking juices are a common accompaniment to many classic French dishes – Bœuf Bourguignon, Ouefs en Meurette and  Poulet rôti Grand-mere, to name some of the most well known.  They are easy to make and delicious included with many winter stews, so I thought it might be a good

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Slide 1

Pearl onions glazed in their own cooking juices are a common accompaniment to many classic French dishes – Bœuf Bourguignon, Ouefs en Meurette and  Poulet rôti Grand-mere, to name some of the most well known.  They are easy to make and delicious included with many winter stews, so I thought it might be a good

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What a beauty!

I couldn’t resist a photo of this beautiful mid-winter oyster from the coast near Arcachon.  Now is the time for oysters, when they are sweet and firm and full fleshed.  Yum! PS  I know that the “month with an r” rule has fallen out of favor recently, but I still think treating oysters as a

What a beauty! Read More »

Slide 1

I couldn’t resist a photo of this beautiful mid-winter oyster from the coast near Arcachon.  Now is the time for oysters, when they are sweet and firm and full fleshed.  Yum! PS  I know that the “month with an r” rule has fallen out of favor recently, but I still think treating oysters as a

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Quince compote with bay leaves and vanilla

The arrival of quince on the market stands always signals the beginning of winter for me;  quince are the last tree fruits to arrive at the end of the season and, since they keep well, they are also one of the last available at the end of the year.  My grandma primarily used quince in

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Slide 1

The arrival of quince on the market stands always signals the beginning of winter for me;  quince are the last tree fruits to arrive at the end of the season and, since they keep well, they are also one of the last available at the end of the year.  My grandma primarily used quince in

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Still lovin’ the Salade Verte!

I have recently had a number of requests for the recipe for our  Salade Verte that became such a fixture at Le Pichet and Café Presse over the years.  Rhapsodized by the Seattle Times, the Stranger and more, it became an unlikely signature dish of both restaurants. I hope that this recent interest means that

Still lovin’ the Salade Verte! Read More »

Slide 1

I have recently had a number of requests for the recipe for our  Salade Verte that became such a fixture at Le Pichet and Café Presse over the years.  Rhapsodized by the Seattle Times, the Stranger and more, it became an unlikely signature dish of both restaurants. I hope that this recent interest means that

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Chicken pot pie

A bubbly warm chicken pot pie is a perfect dish for a frosty December lunch.  It is also a perfect use for the hindquarters of a older farm chicken, which are pretty firm (not to say tough) and require long cooking.  I poached the legs and thighs in chicken stock with aromatics, then used that

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Slide 1

A bubbly warm chicken pot pie is a perfect dish for a frosty December lunch.  It is also a perfect use for the hindquarters of a older farm chicken, which are pretty firm (not to say tough) and require long cooking.  I poached the legs and thighs in chicken stock with aromatics, then used that

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