Author name: Jim

Stuff

Big beautiful brioche photo

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This photo of the brioche at Le Pichet comes courtesy of widely-admired food writer Ronald Holden, who writes, among other things,  the self-described “crisp, crunchy words, typed fresh daily” that make up  the  blog Cornichon.org Says Ronald: Had the Oeufs Plats for breakfast the other day; yummy. Big surprise was the brioche, which I’d not […]

Big beautiful brioche photo Read More »

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This photo of the brioche at Le Pichet comes courtesy of widely-admired food writer Ronald Holden, who writes, among other things,  the self-described “crisp, crunchy words, typed fresh daily” that make up  the  blog Cornichon.org Says Ronald: Had the Oeufs Plats for breakfast the other day; yummy. Big surprise was the brioche, which I’d not

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Restaurants

“Chez Mattin”, Ciboure France

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Chez Mattin (pronounced “ma chin”) is a Basque bistrot in the fishing port of Ciboure, which lies across harbor from the larger coastal city of Saint-Jean-de-Luz.  With its menu of traditional Basque specialties and its wood beamed dining room, Chez Mattin feels like a portal into a simpler time in dining.  This is good, honest

“Chez Mattin”, Ciboure France Read More »

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Chez Mattin (pronounced “ma chin”) is a Basque bistrot in the fishing port of Ciboure, which lies across harbor from the larger coastal city of Saint-Jean-de-Luz.  With its menu of traditional Basque specialties and its wood beamed dining room, Chez Mattin feels like a portal into a simpler time in dining.  This is good, honest

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Sauces

Sauce blanche

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This sauce, along with harissa paste, make up the indispensable duo of accompaniments to falafels or kebab in the Turkish sandwich stands and shops of Paris.  If you plan to serve with lamb, adding mint, lemon peel and tarragon makes a tasty variation.  Currently we are serving this sauce with our falafel salad at Cafe

Sauce blanche Read More »

[portfolio_slideshow]

This sauce, along with harissa paste, make up the indispensable duo of accompaniments to falafels or kebab in the Turkish sandwich stands and shops of Paris.  If you plan to serve with lamb, adding mint, lemon peel and tarragon makes a tasty variation.  Currently we are serving this sauce with our falafel salad at Cafe

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Salads

Tahini and candied lemon vinaigrette

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This is the vinaigrette we use for our falafel salad at Cafe Presse this summer (2013).  Curly endive is tossed with cubes of summer melon and fresh figs, then dressed with this vinaigrette.  The salad is then topped with crispy falafels and served with a side of our Sauce Blanche.

Tahini and candied lemon vinaigrette Read More »

[portfolio_slideshow]

This is the vinaigrette we use for our falafel salad at Cafe Presse this summer (2013).  Curly endive is tossed with cubes of summer melon and fresh figs, then dressed with this vinaigrette.  The salad is then topped with crispy falafels and served with a side of our Sauce Blanche.

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Cafe Presse

Vin Expresse now 4-6pm Everyday

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If you have been to Cafe Presse between 4 and 6pm on Monday through Thursday lately, you probably know about Vin Expresse.  That’s what we call our French-style Happy Hour, when you can buy bottles of wine to enjoy at Cafe Presse at To-Go prices.  And there is also a menu of small plates to

Vin Expresse now 4-6pm Everyday Read More »

[portfolio_slideshow]

If you have been to Cafe Presse between 4 and 6pm on Monday through Thursday lately, you probably know about Vin Expresse.  That’s what we call our French-style Happy Hour, when you can buy bottles of wine to enjoy at Cafe Presse at To-Go prices.  And there is also a menu of small plates to

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Savory Dishes

Falafel

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This recipe, which is based on one given by Claudia Rodin in her classic 1968 “A Book of Middle Eastern Cooking” is always a popular summer dish at Le Pichet and Cafe Presse. Falafal can be served in many ways but my favorite is with a salad of summer vegetables, sauce blanche and a bit

Falafel Read More »

[portfolio_slideshow]

This recipe, which is based on one given by Claudia Rodin in her classic 1968 “A Book of Middle Eastern Cooking” is always a popular summer dish at Le Pichet and Cafe Presse. Falafal can be served in many ways but my favorite is with a salad of summer vegetables, sauce blanche and a bit

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Stuff

Thanks for asking, Cara.

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A reader of this blog recently emailed to request the recipe for a dish on the Summer 2013 menu at Cafe Presse:  Fallafels et sa salade aux frisée et aux figues, sauce blanche “Crispy chickpea fritters, curly endive, figs, melon, red onion, lemon-tahini vinaigrette and minted yogurt sauce” Thanks for asking, Cara, and I would

Thanks for asking, Cara. Read More »

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A reader of this blog recently emailed to request the recipe for a dish on the Summer 2013 menu at Cafe Presse:  Fallafels et sa salade aux frisée et aux figues, sauce blanche “Crispy chickpea fritters, curly endive, figs, melon, red onion, lemon-tahini vinaigrette and minted yogurt sauce” Thanks for asking, Cara, and I would

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Stuff

Don’t turn on the oven

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The weather report in Seattle is for  today calls for temperatures in the high 80’s, which for a Seattle native means something like a heatwave (that’s right, I am a hot weather wimp). Here’s a stay cool tip that I plan to follow myself this afternoon:  Instead of heating the whole house by cooking, order

Don’t turn on the oven Read More »

[portfolio_slideshow]

The weather report in Seattle is for  today calls for temperatures in the high 80’s, which for a Seattle native means something like a heatwave (that’s right, I am a hot weather wimp). Here’s a stay cool tip that I plan to follow myself this afternoon:  Instead of heating the whole house by cooking, order

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Cafe Presse

August 2013 Corner Table Menu

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What: Family-style dinner at Cafe Presse When: Tuesday August 27, 2013 6:30pm Where: The back room at Cafe Presse The menu for the August Corner Table is complete!  The next Corner Table dinner at Cafe Presse is scheduled for Tuesday August 27, 2013 at 6:30pm.  Space is limited and by reservation only so call today

August 2013 Corner Table Menu Read More »

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What: Family-style dinner at Cafe Presse When: Tuesday August 27, 2013 6:30pm Where: The back room at Cafe Presse The menu for the August Corner Table is complete!  The next Corner Table dinner at Cafe Presse is scheduled for Tuesday August 27, 2013 at 6:30pm.  Space is limited and by reservation only so call today

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Events

Cooking Demo today at 2pm

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If you are anywhere near the Pike Place Market today, Sunday August 4, 2013, would be pleased to have you drop by the Chef Demonstration Booth today between 2 and 3pm for a cooking demonstration give jointly by myself and Le Pichet Chef de Cuisine Jack Spiess. Here’s what we will be cooking: “Roasted beet

Cooking Demo today at 2pm Read More »

[portfolio_slideshow]

If you are anywhere near the Pike Place Market today, Sunday August 4, 2013, would be pleased to have you drop by the Chef Demonstration Booth today between 2 and 3pm for a cooking demonstration give jointly by myself and Le Pichet Chef de Cuisine Jack Spiess. Here’s what we will be cooking: “Roasted beet

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