Author name: Jim

Stuff

New Menu Day at Cafe Presse

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The Spring menu rolled out at Cafe Presse on April 19, 2011. Spring means the end of many of our Winter favorites, like onion soup, Axoa and oysters.  But it also means the arrival of Spring produce and traditional warm weather dishes like Steak Tartare.  Local rhubarb, asparagus, radishes, leeks, herbs, spring onions and peas […]

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The Spring menu rolled out at Cafe Presse on April 19, 2011. Spring means the end of many of our Winter favorites, like onion soup, Axoa and oysters.  But it also means the arrival of Spring produce and traditional warm weather dishes like Steak Tartare.  Local rhubarb, asparagus, radishes, leeks, herbs, spring onions and peas

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Stuff

Cheese Label Art

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I not usually the sort of person who collects things.  Well, some may argue with that assertion but if you leave aside books and old menus, I don’t collect much.  The one exception is cheese labels.  I have saved the labels from cheeses for since the period when my wife and I lived in France. 

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[portfolio_slideshow]

I not usually the sort of person who collects things.  Well, some may argue with that assertion but if you leave aside books and old menus, I don’t collect much.  The one exception is cheese labels.  I have saved the labels from cheeses for since the period when my wife and I lived in France. 

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Cafe Presse | Le Pichet

Dining Out For Life on April 28, 2011

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Ever year at Le Pichet and Cafe Presse, we look forward to participating in Dining Out for Life to support the work of the Lifelong AIDS Alliance here in Seattle.  This year, Dining our for Life takes place on Thursday, April 28, 2011.  You should make plans now to eat out at your favorite participating

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[portfolio_slideshow]

Ever year at Le Pichet and Cafe Presse, we look forward to participating in Dining Out for Life to support the work of the Lifelong AIDS Alliance here in Seattle.  This year, Dining our for Life takes place on Thursday, April 28, 2011.  You should make plans now to eat out at your favorite participating

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Food in the News

No More Raw Milk Cheese in America?

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Ah, the joy of cheese.  As anyone who has visited France can attest, one of it’s great pleasures is the unmatched selection of cheeses.  A walk though even the most modest Paris fromagerie is a study in mixed emotions:  I am off my head at the thought of this wonderfully varied selection at my disposal,

No More Raw Milk Cheese in America? Read More »

[portfolio_slideshow]

Ah, the joy of cheese.  As anyone who has visited France can attest, one of it’s great pleasures is the unmatched selection of cheeses.  A walk though even the most modest Paris fromagerie is a study in mixed emotions:  I am off my head at the thought of this wonderfully varied selection at my disposal,

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Food in the News

Is there a good fish farm?

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In a post concerning fish farming, I asked the question “why would anyone choose farm raised fish when the options for sustainable wild caught fish are so plentiful?”.  I believe that this is a legitimate question, given the inferior quality of most farmed fish I’ve tasted.  By way of answer, a friend, who is also

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[portfolio_slideshow]

In a post concerning fish farming, I asked the question “why would anyone choose farm raised fish when the options for sustainable wild caught fish are so plentiful?”.  I believe that this is a legitimate question, given the inferior quality of most farmed fish I’ve tasted.  By way of answer, a friend, who is also

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Pantry

Dried Orange Peel

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In many of my recipes, you will see one of the ingredients called for is dried orange peel.  Please don’t spend a lot of time looking to find this in a spice store.  Dried orange peel is a homemade ingredient, and one that is very handy to keep around. I first started drying orange peel

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[portfolio_slideshow]

In many of my recipes, you will see one of the ingredients called for is dried orange peel.  Please don’t spend a lot of time looking to find this in a spice store.  Dried orange peel is a homemade ingredient, and one that is very handy to keep around. I first started drying orange peel

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Beverages

Liqueur aux fleurs de cerisier

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Making cherry blossom liqueur is the perfect project for spring, when the cherry trees burst into bloom and blossoms are abundant.  This liqueur has a very delicate floral aroma that is best when sipped cold without ice.  It also works well as a flavoring for fritters or crepes.    

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[portfolio_slideshow]

Making cherry blossom liqueur is the perfect project for spring, when the cherry trees burst into bloom and blossoms are abundant.  This liqueur has a very delicate floral aroma that is best when sipped cold without ice.  It also works well as a flavoring for fritters or crepes.    

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Beverages

Liqueur de Farigoule

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T Farigoule is the provençal word for thyme and this traditional liqueur is full of the sunny flavors of that region.   It  is great as an aperitif over ice or as an after dinner digestif.  

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[portfolio_slideshow]

T Farigoule is the provençal word for thyme and this traditional liqueur is full of the sunny flavors of that region.   It  is great as an aperitif over ice or as an after dinner digestif.  

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Charcuterie | Savory Dishes

Raclette Savoyarde

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Raclette Savoyarde, along with Fondue, is an arch-typical dishes of the region of the French Alps.  Since it is a very simple dish, it is quick to prepare and depends almost entirely on the quality of the ingredients chosen.  Choose waxy, think skinned new potatoes.  Any mix of sliced hams and sausages may be used,

Raclette Savoyarde Read More »

[portfolio_slideshow]

Raclette Savoyarde, along with Fondue, is an arch-typical dishes of the region of the French Alps.  Since it is a very simple dish, it is quick to prepare and depends almost entirely on the quality of the ingredients chosen.  Choose waxy, think skinned new potatoes.  Any mix of sliced hams and sausages may be used,

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Charcuterie

Terrine of whole duck foie gras

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Perhaps the simplest of recipes for foie gras, this terrine is also the preparation that best highlights the subtle flavor and luxurious texture of the liver.  However, nothing is disguised in this preparation so it is imperative that the best possible quality foie gras be used.  Suggestions for wine to accompany foie gras are many

Terrine of whole duck foie gras Read More »

[portfolio_slideshow]

Perhaps the simplest of recipes for foie gras, this terrine is also the preparation that best highlights the subtle flavor and luxurious texture of the liver.  However, nothing is disguised in this preparation so it is imperative that the best possible quality foie gras be used.  Suggestions for wine to accompany foie gras are many

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