Recipes

Desserts and Sweets

Almond Breakfast Cafe

Posted on

This dense, almond cake is featured every morning as a breakfast pastry at Cafe Presse, along with our house-made croissants, pain au chocolat and brioche.  Thanks to Desiree for requesting this recipe. Makes 1 cake, about 6 to 8 servings Ingredients 1 cup granulated sugar 5.5 oz almond paste 5.5 oz room temperature butter 1/2 […]

Almond Breakfast Cafe Read More »

[portfolio_slideshow]

This dense, almond cake is featured every morning as a breakfast pastry at Cafe Presse, along with our house-made croissants, pain au chocolat and brioche.  Thanks to Desiree for requesting this recipe. Makes 1 cake, about 6 to 8 servings Ingredients 1 cup granulated sugar 5.5 oz almond paste 5.5 oz room temperature butter 1/2

Tagged , | 7 Comments
Savory Dishes

Lentil Ragout with kale, winter squash and brown butter-garlic cream

Posted on

This hearty Fall ragout is featured on the Fall 2011 menu at Cafe Presse, where we offer it topped with either a crispy leg of duck confit or with a sunny side up fried farm egg.  I have had a number of requests for the recipe so thought it would be best to just post

Lentil Ragout with kale, winter squash and brown butter-garlic cream Read More »

[portfolio_slideshow]

This hearty Fall ragout is featured on the Fall 2011 menu at Cafe Presse, where we offer it topped with either a crispy leg of duck confit or with a sunny side up fried farm egg.  I have had a number of requests for the recipe so thought it would be best to just post

Tagged | Leave a Comment
Savory Dishes

Garbure Landaise

Posted on

Madame Cabannes of the Ferme-Auberge “Marquine” near Montfort-en-Chalosse offers this very simple recipe for Garbure.  Although the origins of garbure are generally assigned to Gascony, it it is found throughout the regions of southwestern France, many of which claim it for their own.  Madame Cabannes calls her version “Garbure Landaise”, les Landes being the region

Garbure Landaise Read More »

[portfolio_slideshow]

Madame Cabannes of the Ferme-Auberge “Marquine” near Montfort-en-Chalosse offers this very simple recipe for Garbure.  Although the origins of garbure are generally assigned to Gascony, it it is found throughout the regions of southwestern France, many of which claim it for their own.  Madame Cabannes calls her version “Garbure Landaise”, les Landes being the region

3 Comments
Soups

Gratin Lyonnais

Posted on

In making Soupe a l’oignon Gratinée, or French Onion Soup, there are two basic schools of thought:  1)  the Paris school, which developed around the wholesale market at Les Halles, and which always features beef broth  2)  the Lyon school, which demands a soup made with chicken stock, maybe because of the proximity to Lyon

Gratin Lyonnais Read More »

[portfolio_slideshow]

In making Soupe a l’oignon Gratinée, or French Onion Soup, there are two basic schools of thought:  1)  the Paris school, which developed around the wholesale market at Les Halles, and which always features beef broth  2)  the Lyon school, which demands a soup made with chicken stock, maybe because of the proximity to Lyon

Tagged , , , , | 1 Comment
Pantry

Pickled Asparagus

Posted on

Pickling is a great way to put aside asparagus during the spring season to be enjoyed all year long.  This recipe gives a pickle with a mild dill flavor, great in a bloody mary or on a relish plate. Note that the amount of brine below is enough to make about 4 pint jars of

Pickled Asparagus Read More »

[portfolio_slideshow]

Pickling is a great way to put aside asparagus during the spring season to be enjoyed all year long.  This recipe gives a pickle with a mild dill flavor, great in a bloody mary or on a relish plate. Note that the amount of brine below is enough to make about 4 pint jars of

Tagged , | Leave a Comment
Beverages

Linden Flower Liqueur

Posted on

This macerated liqueur is made using the flowers of Linden trees, which bloom in Seattle in mid to late June.  In Provence, where lindens are thought to have soporific qualities, the collecting and drying of linden flowers for teas,  alcohols and tinctures is a cottage industry.  Because the fragrance of the flowers is subtle, I

Linden Flower Liqueur Read More »

[portfolio_slideshow]

This macerated liqueur is made using the flowers of Linden trees, which bloom in Seattle in mid to late June.  In Provence, where lindens are thought to have soporific qualities, the collecting and drying of linden flowers for teas,  alcohols and tinctures is a cottage industry.  Because the fragrance of the flowers is subtle, I

Tagged , | 2 Comments
Savory Dishes

Roasted Chicken

Posted on

This recipe, which I developed for Le Pichet in 2000, is designed to produce a perfectly roasted, crispy skinned chicken in just under 1 hour.  Since the recipe is so simple with almost no added flavors to hide the great taste of the chicken, choose the best quality bird you can get your hands on. 

Roasted Chicken Read More »

[portfolio_slideshow]

This recipe, which I developed for Le Pichet in 2000, is designed to produce a perfectly roasted, crispy skinned chicken in just under 1 hour.  Since the recipe is so simple with almost no added flavors to hide the great taste of the chicken, choose the best quality bird you can get your hands on. 

8 Comments
Breads

Whole Wheat Seed Bread made with Sour Starter

Posted on

This recipe yields a dense, chewy bread that is great toasted.  Since it is a heavy dough, plan on long, slow fermentation and consequently, long raising times.

Whole Wheat Seed Bread made with Sour Starter Read More »

[portfolio_slideshow]

This recipe yields a dense, chewy bread that is great toasted.  Since it is a heavy dough, plan on long, slow fermentation and consequently, long raising times.

Tagged , , | Leave a Comment
Breads

Sour Starter from Rye Flour

Posted on

This is a an easy recipe for making a sour bread starter using rye flour, which is bases on a recipe in the book Nourishing Traditions by Sally Fallon.  A total of seven days are required for the starter to be ready to use in a batch of bread.

Sour Starter from Rye Flour Read More »

[portfolio_slideshow]

This is a an easy recipe for making a sour bread starter using rye flour, which is bases on a recipe in the book Nourishing Traditions by Sally Fallon.  A total of seven days are required for the starter to be ready to use in a batch of bread.

Tagged | Leave a Comment
Pantry

Dried Orange Peel

Posted on

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

Dried Orange Peel Read More »

[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

12 Comments
Scroll to Top