Author name: Jim

Stuff

That’s a big prawn

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If you are looking for the latest word in seafood, check out this article from the Huffington Post about Super Giant Prawns that were recently discovered in the deep ocean near New Zealand.  Once I get over the fact that these prawns more closely resemble insects than other shellfish, I can’t help wondering how they […]

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If you are looking for the latest word in seafood, check out this article from the Huffington Post about Super Giant Prawns that were recently discovered in the deep ocean near New Zealand.  Once I get over the fact that these prawns more closely resemble insects than other shellfish, I can’t help wondering how they

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Cafe Presse

New menu staff tasting at Cafe Presse

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The winter menu at Cafe Presse is up and running as of 9a.m. this morning. The entire staff of Cafe Presse gathered this morning before service started (by the way, that’s pretty early for residents of Capitol Hill) to see, ask questions about and taste all the new winter dishes.  I sent the final text

New menu staff tasting at Cafe Presse Read More »

[portfolio_slideshow]

The winter menu at Cafe Presse is up and running as of 9a.m. this morning. The entire staff of Cafe Presse gathered this morning before service started (by the way, that’s pretty early for residents of Capitol Hill) to see, ask questions about and taste all the new winter dishes.  I sent the final text

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Salads

Escarole salad with winter pears, cauliflower, capers-anchovy vinaigrette

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This wintery salad was on the menu in the Fall of 2011 at Cafe Presse.  Thanks to Becky St. Clair for requesting the recipe. Ingredients 1/4 cup Dijon mustard 10 anchovy filets in oil 1/4 cup toasted pinenuts 1 cloves garlic, peeled and germ removed 1 small shallot, peeled 1/4 teaspoon India Red flaked chili

Escarole salad with winter pears, cauliflower, capers-anchovy vinaigrette Read More »

[portfolio_slideshow]

This wintery salad was on the menu in the Fall of 2011 at Cafe Presse.  Thanks to Becky St. Clair for requesting the recipe. Ingredients 1/4 cup Dijon mustard 10 anchovy filets in oil 1/4 cup toasted pinenuts 1 cloves garlic, peeled and germ removed 1 small shallot, peeled 1/4 teaspoon India Red flaked chili

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Cafe Presse

Spring 2012 Dates for the French Conversation Table at Cafe Presse

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The Spring 2012 meeting dates for the Table de Conversation Française at Café Presse have been set: January 2012:    25 February 2012:  8, 22 March 2012:        7, 21 April 2012:          4, 18 May 2012:            2, 16, 30 Please join us for French conversation from 4pm to 6pm, every other Wednesday  in the back room at Café

Spring 2012 Dates for the French Conversation Table at Cafe Presse Read More »

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The Spring 2012 meeting dates for the Table de Conversation Française at Café Presse have been set: January 2012:    25 February 2012:  8, 22 March 2012:        7, 21 April 2012:          4, 18 May 2012:            2, 16, 30 Please join us for French conversation from 4pm to 6pm, every other Wednesday  in the back room at Café

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Food in the News

Omelettes – the Ultimate Fast Food

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We always knew it but I wont’ say “I told you so”.  According to an article in the New York Times by Martha Rose Shulman, eggs are much healthier than we have previously been lead to believe.  And an omelet (or “omelette” as we know them at Cafe Presse) is a fast and easy way

Omelettes – the Ultimate Fast Food Read More »

[portfolio_slideshow]

We always knew it but I wont’ say “I told you so”.  According to an article in the New York Times by Martha Rose Shulman, eggs are much healthier than we have previously been lead to believe.  And an omelet (or “omelette” as we know them at Cafe Presse) is a fast and easy way

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Charcuterie

Country style pâté with pork and duck confit

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We first developed this  rustic, country-style pate because we needed to use up some extra confit of duck at Cafe Presse.  It was so popular with our guests that we hope to serve it more often.  We offered it as a daily special, served with  cornichons, grain mustard and an apple-black currant-thyme compote. Although this

Country style pâté with pork and duck confit Read More »

[portfolio_slideshow]

We first developed this  rustic, country-style pate because we needed to use up some extra confit of duck at Cafe Presse.  It was so popular with our guests that we hope to serve it more often.  We offered it as a daily special, served with  cornichons, grain mustard and an apple-black currant-thyme compote. Although this

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Pantry

Canned albacore tuna

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This recipe is from Jeremy Brown, local fisherman, who was in charge of the Slow Foods Seattle Tuna Canning Class in January 2012.    At that demonstration, half pint glass jars with screw top lids were used.

Canned albacore tuna Read More »

[portfolio_slideshow]

This recipe is from Jeremy Brown, local fisherman, who was in charge of the Slow Foods Seattle Tuna Canning Class in January 2012.    At that demonstration, half pint glass jars with screw top lids were used.

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Stuff

Canning Tuna with Slow Foods Seattle

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Slow Foods Seattle held their 2nd Annual Tuna Canning Workshop, directed by local fisherman Jeremy Brown on Sunday January 8, 2012.  This event caught my eye for a couple of reasons. First,  I am a big fan of preserved fish in all of its many forms.  Sardines, anchovies, octopus, tuna, herring, the whole world of

Canning Tuna with Slow Foods Seattle Read More »

[portfolio_slideshow]

Slow Foods Seattle held their 2nd Annual Tuna Canning Workshop, directed by local fisherman Jeremy Brown on Sunday January 8, 2012.  This event caught my eye for a couple of reasons. First,  I am a big fan of preserved fish in all of its many forms.  Sardines, anchovies, octopus, tuna, herring, the whole world of

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Cafe Presse

Join us at the Corner Table

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What:  Family-style dinner at Cafe Presse When:  Tuesday January 31, 2012  6:30pm Where:  The back room at Cafe Presse This January, Cafe Presse is happy to debut a new quarterly event that we call the Cafe Presse Corner Table.  The Corner Table is a  fixed price dinner designed to celebrate the changing season and the

Join us at the Corner Table Read More »

[portfolio_slideshow]

What:  Family-style dinner at Cafe Presse When:  Tuesday January 31, 2012  6:30pm Where:  The back room at Cafe Presse This January, Cafe Presse is happy to debut a new quarterly event that we call the Cafe Presse Corner Table.  The Corner Table is a  fixed price dinner designed to celebrate the changing season and the

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Stuff

What to do with extra duck confit?

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Recently at Cafe Presse, we served a country-style pate made with pork and duck confit as a daily special.  As is often the case, the inspiration for this pate came from the fact that we had too much of something in the house and had to come up with an idea to make use of

What to do with extra duck confit? Read More »

[portfolio_slideshow]

Recently at Cafe Presse, we served a country-style pate made with pork and duck confit as a daily special.  As is often the case, the inspiration for this pate came from the fact that we had too much of something in the house and had to come up with an idea to make use of

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