Recipes

Pantry | Recipes

Green Fig Jam

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Fantastic on bread but also great with hard sheep’s milk cheeses, fig jam is an easy introduction to jam making.  This recipe uses 6 pounds of figs only because that is the amount I had on hand.  Scale as needed.  Check out this post for more details about the jam making process. GREEN FIG JAM […]

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Fantastic on bread but also great with hard sheep’s milk cheeses, fig jam is an easy introduction to jam making.  This recipe uses 6 pounds of figs only because that is the amount I had on hand.  Scale as needed.  Check out this post for more details about the jam making process. GREEN FIG JAM

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Pantry

Vinegar with Summer Herbs

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Here is a useful recipe for using extra Summer herbs when they are plentiful and cheap.  This recipe is based on one found in the book The Unprejudiced Palette by Angelo Pellegrini (which is a colorful read, by the way).  It is very easy and economical to make and the final product adds a burst

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[portfolio_slideshow]

Here is a useful recipe for using extra Summer herbs when they are plentiful and cheap.  This recipe is based on one found in the book The Unprejudiced Palette by Angelo Pellegrini (which is a colorful read, by the way).  It is very easy and economical to make and the final product adds a burst

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Savory Dishes

Oeufs plats jambon fromage

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This baked eggs dish, which is one of the most popular dishes at both Le Pichet and Cafe Presse, is also one of the simplest.  As a result, its success  depends almost entirely on choosing the best quality ingredients you can get your hands on. I first saw this dish prepared many years ago at

Oeufs plats jambon fromage Read More »

[portfolio_slideshow]

This baked eggs dish, which is one of the most popular dishes at both Le Pichet and Cafe Presse, is also one of the simplest.  As a result, its success  depends almost entirely on choosing the best quality ingredients you can get your hands on. I first saw this dish prepared many years ago at

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Charcuterie

Pork shank and Spring herb terrine

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This terrine differs from the Burgundian classic Jambon Persillée  in that it is made from fresh pork shanks instead of from smoked ham.  The inclusion of soft herbs give it a lightness that contrasts with many other terrines. This recipe makes two (6 cup) terrines

Pork shank and Spring herb terrine Read More »

[portfolio_slideshow]

This terrine differs from the Burgundian classic Jambon Persillée  in that it is made from fresh pork shanks instead of from smoked ham.  The inclusion of soft herbs give it a lightness that contrasts with many other terrines. This recipe makes two (6 cup) terrines

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Savory Dishes

Brandade Nîmoise

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Brandade de morue is a  salt cod dish from the French Mediterranean coast.  This very traditional preparation involves gently simmering the  salt cod in milk, then mixing it with garlic, olive oil and cream.  We add a bit of potato to the mixture (a particularity that comes from the Provençal city of Nîmes, which accounts

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[portfolio_slideshow]

Brandade de morue is a  salt cod dish from the French Mediterranean coast.  This very traditional preparation involves gently simmering the  salt cod in milk, then mixing it with garlic, olive oil and cream.  We add a bit of potato to the mixture (a particularity that comes from the Provençal city of Nîmes, which accounts

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Savory Dishes

Piperade

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Piperade is the quintessential Basque sauce and condiment, an indispensable basic of Basque cooking.  It is essentially a slow simmered compote of sweet peppers, tomato and onions, flavored with thyme and Piment d’Espelette.  Piperade can be used in many dishes, including with eggs (the photo shows a dish of eggs baked with prawns and piperade),

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[portfolio_slideshow]

Piperade is the quintessential Basque sauce and condiment, an indispensable basic of Basque cooking.  It is essentially a slow simmered compote of sweet peppers, tomato and onions, flavored with thyme and Piment d’Espelette.  Piperade can be used in many dishes, including with eggs (the photo shows a dish of eggs baked with prawns and piperade),

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Salads

Salade Verte

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This version of the classic Salade Verte has been on the menu at Le Pichet and Cafe Presse every day that we have been open. The salade verte is the ultimate expression of simple food, simply prepared.  Because there are no tricks or gimmicks to hid mistakes, the quality of every ingredient is paramount.  We

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[portfolio_slideshow]

This version of the classic Salade Verte has been on the menu at Le Pichet and Cafe Presse every day that we have been open. The salade verte is the ultimate expression of simple food, simply prepared.  Because there are no tricks or gimmicks to hid mistakes, the quality of every ingredient is paramount.  We

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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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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 »

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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.

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