Your asparagus looks lovely! I am curious as to why you dried your bay if you have it growing in your yard. Why not just pick it fresh? Does drying improve it?
Thanks
Thanks for your question. Drying does mellow the flavor a little – if you have ever rubbed fresh bay then rubbed your eyes, you will know that the oil of fresh bay is very strong! And strong flavors are avoided in French cuisine. Harmony and balance. However, the truth is that the bay tree had gotten a bit out of hand and needed trimming, so we dried what we thought we could use in the near future and give to neighbors, the rest went through the chipper for mulch, very savory smelling mulch that is!
Bethany Jean Clement just wrote in the Seattle Times: “More elaborate preparations were almost always hugely disappointing. One notable exception: the asparagus with chèvre vinaigrette, green onions and toasted pine nuts served annually at Le Pichet, as well as, back then, at Cafe Presse (R.I.P.).” We must either have this recipe or you must demand Le Pichet put it on the menu so we can enjoy it there. Otherwise it’s totally unfair to read about this great preparation of asparagus without access to it.
Bethany Jean Clement Wrote in the Seattle Times: More elaborate preparations were almost always hugely disappointing. One notable exception: the asparagus with chèvre vinaigrette, green onions and toasted pine nuts served annually at Le Pichet, as well as, back then, at Cafe Presse (R.I.P.). Can you publish the recipe? I’d go to Le Pichet, but they don’t seem to be offering it.
Bethany Jean Clement Of the Seattle Times writes about asparagus: More elaborate preparations were almost always hugely disappointing. One notable exception: the asparagus with chèvre vinaigrette, green onions and toasted pine nuts served annually at Le Pichet, as well as, back then, at Cafe Presse (R.I.P.). Can you provide or post this recipe? It’s not currently on the menu at Le Pichet.
Can you post or provide the recipe for the asparagus with chèvre vinaigrette, green onions and toasted pine nuts that was served annually at Le Pichet? It’s not currently on the menu, so I can’t have it there.
Your asparagus looks lovely! I am curious as to why you dried your bay if you have it growing in your yard. Why not just pick it fresh? Does drying improve it?
Thanks
Hello Lisa:
Thanks for your question. Drying does mellow the flavor a little – if you have ever rubbed fresh bay then rubbed your eyes, you will know that the oil of fresh bay is very strong! And strong flavors are avoided in French cuisine. Harmony and balance. However, the truth is that the bay tree had gotten a bit out of hand and needed trimming, so we dried what we thought we could use in the near future and give to neighbors, the rest went through the chipper for mulch, very savory smelling mulch that is!
Bethany Jean Clement just wrote in the Seattle Times: “More elaborate preparations were almost always hugely disappointing. One notable exception: the asparagus with chèvre vinaigrette, green onions and toasted pine nuts served annually at Le Pichet, as well as, back then, at Cafe Presse (R.I.P.).” We must either have this recipe or you must demand Le Pichet put it on the menu so we can enjoy it there. Otherwise it’s totally unfair to read about this great preparation of asparagus without access to it.
Bethany Jean Clement Wrote in the Seattle Times: More elaborate preparations were almost always hugely disappointing. One notable exception: the asparagus with chèvre vinaigrette, green onions and toasted pine nuts served annually at Le Pichet, as well as, back then, at Cafe Presse (R.I.P.). Can you publish the recipe? I’d go to Le Pichet, but they don’t seem to be offering it.
Bethany Jean Clement Of the Seattle Times writes about asparagus: More elaborate preparations were almost always hugely disappointing. One notable exception: the asparagus with chèvre vinaigrette, green onions and toasted pine nuts served annually at Le Pichet, as well as, back then, at Cafe Presse (R.I.P.). Can you provide or post this recipe? It’s not currently on the menu at Le Pichet.
Can you post or provide the recipe for the asparagus with chèvre vinaigrette, green onions and toasted pine nuts that was served annually at Le Pichet? It’s not currently on the menu, so I can’t have it there.