The recipe that we use at Le Pichet and Cafe Presse for falafel owes a lot to Claudia Rodin’s seminal cookbook, A Book of Middle Eastern Food. This recipe will make enough to feed 8 people generously.
The recipe that we use at Le Pichet and Cafe Presse for falafel owes a lot to Claudia Rodin’s seminal cookbook, A Book of Middle Eastern Food. This recipe will make enough to feed 8 people generously.
Clafoutis is a very traditional French dessert from the area of the Limousin. It is traditionally made with unpitted black cherries but it is also a great way to make use of summer berries, cherries and stone fruits. The finished cake has a very dense, custard-y consistency almost like a fallen pancake. This recipe makes
Clafoutis with summer berries Read More »
Clafoutis is a very traditional French dessert from the area of the Limousin. It is traditionally made with unpitted black cherries but it is also a great way to make use of summer berries, cherries and stone fruits. The finished cake has a very dense, custard-y consistency almost like a fallen pancake. This recipe makes
This recipe was developed at Le Pichet when we were doing trials to perfect a recipe for Tourteau Poitevin, a sweet cake made with fresh goat’s milk cheese that is a specialty of the region of Poitou. Trials eventually led to a tourteau recipe made with mascarpone that I like very much and that
Gateau au fromage blanc de chevre Read More »
This recipe was developed at Le Pichet when we were doing trials to perfect a recipe for Tourteau Poitevin, a sweet cake made with fresh goat’s milk cheese that is a specialty of the region of Poitou. Trials eventually led to a tourteau recipe made with mascarpone that I like very much and that
The inspiration for this dessert came from the cardamom-spiked rice desserts found in Indian cuisine as well as the simple “riz au lait” found in the French countryside. This recipe will serve about 8
Riz a la crème de noix de coco Read More »
The inspiration for this dessert came from the cardamom-spiked rice desserts found in Indian cuisine as well as the simple “riz au lait” found in the French countryside. This recipe will serve about 8
This sausage was a big hit at a recent book signing event for Patricia Wells at Café Presse. For this lunch time event, we simmered thick slices of this sausage with rich chicken stock, white cabbage and a finish of chopped chives for a hearty cold weather dish. So many guests asked for the recipe
Smoked garlic sausage Read More »
This sausage was a big hit at a recent book signing event for Patricia Wells at Café Presse. For this lunch time event, we simmered thick slices of this sausage with rich chicken stock, white cabbage and a finish of chopped chives for a hearty cold weather dish. So many guests asked for the recipe
Chocolat chaud, our Paris-style made to order hot chocolate, is a go-to dessert at both Le Pichet and Cafe Presse (although it is definitely not just for dessert…makes a great pick me up in the middle of the afternoon as well). I learned the recipe during a very short stage I worked at a well
Chocolat chaud, our Paris-style made to order hot chocolate, is a go-to dessert at both Le Pichet and Cafe Presse (although it is definitely not just for dessert…makes a great pick me up in the middle of the afternoon as well). I learned the recipe during a very short stage I worked at a well
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
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
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 »
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.
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
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
This dish is currently on the menu at Cafe Presse (summer 2013). Clams, unlike mussels, stay firm and delicious all summer long in cool Northwest waters, making possible this summer-y combination of ingredients.
Clams simmered with creamy clam fumet, sweet corn, bacon and basil Read More »
This dish is currently on the menu at Cafe Presse (summer 2013). Clams, unlike mussels, stay firm and delicious all summer long in cool Northwest waters, making possible this summer-y combination of ingredients.