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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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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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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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2011 Foie Gras Terrine Photos

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  Making foie gras terrine is a Holiday tradition around our house.  As described in an earlier post, a good terrine of foie gras is, in France, as important to Christmas, as, well, Pere Noël.   This year during the terrine making process, I got some additional photos that might be helpful if you are trying

2011 Foie Gras Terrine Photos Read More »

[portfolio_slideshow]

  Making foie gras terrine is a Holiday tradition around our house.  As described in an earlier post, a good terrine of foie gras is, in France, as important to Christmas, as, well, Pere Noël.   This year during the terrine making process, I got some additional photos that might be helpful if you are trying

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Beaujolais Nouveau 2011

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Last Thursday night, the third Thursday of November, Le Pichet marked the arrival of the first French wine of 2011 with our traditional Fete de Beajolais Nouveau.  Beaujolais Nouveau is a wine made from  gamay grapes harvested in the regions south of Lyon and vinified using a  very short fermentation period, usually a few weeks. 

Beaujolais Nouveau 2011 Read More »

[portfolio_slideshow]

Last Thursday night, the third Thursday of November, Le Pichet marked the arrival of the first French wine of 2011 with our traditional Fete de Beajolais Nouveau.  Beaujolais Nouveau is a wine made from  gamay grapes harvested in the regions south of Lyon and vinified using a  very short fermentation period, usually a few weeks. 

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All things organic at Paris’ Salon Marjolaine

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Saturday November 5, 2011: We got wind of an all-organic exposition and fair going on at the Parc Floral located at the Bois de Vincennes (saw it in the PariScope, the weekly guide to all things entertainment, arts and culture going on in Paris;  where else would you find this sort of thing?).  It is

All things organic at Paris’ Salon Marjolaine Read More »

[portfolio_slideshow]

Saturday November 5, 2011: We got wind of an all-organic exposition and fair going on at the Parc Floral located at the Bois de Vincennes (saw it in the PariScope, the weekly guide to all things entertainment, arts and culture going on in Paris;  where else would you find this sort of thing?).  It is

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Big Americain in Pau

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  Tuesday November 1, 2011: Observed this sign on a stand selling hamburgers in at a carnival in the Place de Verdun in Pau.  “Warm round bread, two patties, lettuce, tomatoes, onions, fries, choice of sauce 6 euros.”  I did not purchase a Big Americain so cannot provide any further commentary.  What else is there

Big Americain in Pau Read More »

[portfolio_slideshow]

  Tuesday November 1, 2011: Observed this sign on a stand selling hamburgers in at a carnival in the Place de Verdun in Pau.  “Warm round bread, two patties, lettuce, tomatoes, onions, fries, choice of sauce 6 euros.”  I did not purchase a Big Americain so cannot provide any further commentary.  What else is there

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Garbure Béarnaise

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The  region of the Béarn in the Pyrenees Atlantique has a rich culinary tradition, one that it shares in part with its neighbors.  To the north is Gascony, with its love all things duck, including the use of duck fat, confits and foie gras.  To the south and west are the Pays Basques, famous for

Garbure Béarnaise Read More »

[portfolio_slideshow]

The  region of the Béarn in the Pyrenees Atlantique has a rich culinary tradition, one that it shares in part with its neighbors.  To the north is Gascony, with its love all things duck, including the use of duck fat, confits and foie gras.  To the south and west are the Pays Basques, famous for

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Ossau Iraty

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Wrapping paper used by Monsieur and Madame Andre CHAHON of Morlanne, near Pau.  I encountered their stand inside la Moutet at the Tuesday Market in Orthez, where they were offering a range of their raw milk sheep’s cheeses.  This sample came wrapped around a wedge of their 12 month old Ossau Iraty, which is perhaps

Ossau Iraty Read More »

[portfolio_slideshow]

Wrapping paper used by Monsieur and Madame Andre CHAHON of Morlanne, near Pau.  I encountered their stand inside la Moutet at the Tuesday Market in Orthez, where they were offering a range of their raw milk sheep’s cheeses.  This sample came wrapped around a wedge of their 12 month old Ossau Iraty, which is perhaps

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Local Pumpkin to Compete in the Nationals

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Monsieur Bergeroo of Orthez, in the Pyrénées Atlantique department (that’s right, the town were my wife and I have recently purchased a home for our retirement) is once again competing in the Concours National, the competition to find the largest pumpkin in France.  Evidently, the Bergeroo family is known for really big pumpkins; according to

Local Pumpkin to Compete in the Nationals Read More »

[portfolio_slideshow]

Monsieur Bergeroo of Orthez, in the Pyrénées Atlantique department (that’s right, the town were my wife and I have recently purchased a home for our retirement) is once again competing in the Concours National, the competition to find the largest pumpkin in France.  Evidently, the Bergeroo family is known for really big pumpkins; according to

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