Pantry

Quince Jam

Posted on

Quince are an under appreciated fruit.  Cooks know them as the last fruit to be harvested in the Fall, and the real indication that winter in Seattle is on its way.  My grandmother use to include them in other jams and jellies because of their high pectin content.  But they are also make lovely jam […]

Quince Jam Read More »

[portfolio_slideshow]

Quince are an under appreciated fruit.  Cooks know them as the last fruit to be harvested in the Fall, and the real indication that winter in Seattle is on its way.  My grandmother use to include them in other jams and jellies because of their high pectin content.  But they are also make lovely jam

Tagged , , , | 1 Comment
Food in the News

Landmark Election for GMOs

Posted on

New day for GM Foods? As noted in an earlier post, November 6 will not only be a big day in Presidential politics but also a landmark day in the history of Genetically Modified or GM foods.   California’s Proposition 37 , if passed by voters, will  do what no legislative body has so far

Landmark Election for GMOs Read More »

[portfolio_slideshow]

New day for GM Foods? As noted in an earlier post, November 6 will not only be a big day in Presidential politics but also a landmark day in the history of Genetically Modified or GM foods.   California’s Proposition 37 , if passed by voters, will  do what no legislative body has so far

Tagged | 1 Comment
Stuff

Jambon Persillé

Posted on

  Special appetizer this week at Le Pichet: Jambon persillé, sa sauce gribiche et sa compote aux coings “Burgundy-style parslied ham terrine served with quince compote and egg-herb-cornichon sauce” Remember that we serve specials until they are sold out, so call to find out if we will still be serving this dish when you come.

Jambon Persillé Read More »

[portfolio_slideshow]

  Special appetizer this week at Le Pichet: Jambon persillé, sa sauce gribiche et sa compote aux coings “Burgundy-style parslied ham terrine served with quince compote and egg-herb-cornichon sauce” Remember that we serve specials until they are sold out, so call to find out if we will still be serving this dish when you come.

Tagged , , , , | 1 Comment
Le Pichet

Fete de Beaujolais Nouveau 2012

Posted on

What:  12th Annual Fete de Beaujolais Nouveau When:  Thursday November 15, 2012 from 6pm till late Where:  Le Pichet The third Thursday of every November always means the arrival in the U.S. of the Beaujolais Nouveau, the fresh young cousin of Beaujolais that is the first new wine released each year.  At Le Pichet, it

Fete de Beaujolais Nouveau 2012 Read More »

[portfolio_slideshow]

What:  12th Annual Fete de Beaujolais Nouveau When:  Thursday November 15, 2012 from 6pm till late Where:  Le Pichet The third Thursday of every November always means the arrival in the U.S. of the Beaujolais Nouveau, the fresh young cousin of Beaujolais that is the first new wine released each year.  At Le Pichet, it

Tagged | 2 Comments
Cafe Presse

Last Presidential Debate Tonight!

Posted on

Tonight is the last of the 2012 Presidential Debates and the stakes could not be higher.  Join us at Cafe Presse for a live Debate Broadcast beginning at 6pm.  No Reservations, No Cover Charge, just come on down.

Last Presidential Debate Tonight! Read More »

[portfolio_slideshow]

Tonight is the last of the 2012 Presidential Debates and the stakes could not be higher.  Join us at Cafe Presse for a live Debate Broadcast beginning at 6pm.  No Reservations, No Cover Charge, just come on down.

Tagged | Leave a Comment
Salads

Buttermilk-fried pork tongue on carrot-cumin-current crudite

Posted on

This salad has been a favorite at Le Pichet since we first served it in 2006.  We recently brought it back to the menu this Fall.  I slightly different version of this dish, but still featuring buttermilk-friend pork tongue, is currently on the Fall menu at Cafe Presse as well. Don’t be afraid to try

Buttermilk-fried pork tongue on carrot-cumin-current crudite Read More »

[portfolio_slideshow]

This salad has been a favorite at Le Pichet since we first served it in 2006.  We recently brought it back to the menu this Fall.  I slightly different version of this dish, but still featuring buttermilk-friend pork tongue, is currently on the Fall menu at Cafe Presse as well. Don’t be afraid to try

Tagged , , , | 2 Comments
Savory Dishes

Oeufs Mollets

Posted on

Cooking a perfect soft boiled egg, known as an “Oeufs Mollet” is a tricky affair.  You want the white to be set, but the yolk to be deliciously runny.  Runny whites or hard yolks just don’t satisfy.    In the past, I have always taken the time to bring the eggs to room temperature to

Oeufs Mollets Read More »

[portfolio_slideshow]

Cooking a perfect soft boiled egg, known as an “Oeufs Mollet” is a tricky affair.  You want the white to be set, but the yolk to be deliciously runny.  Runny whites or hard yolks just don’t satisfy.    In the past, I have always taken the time to bring the eggs to room temperature to

Tagged , | 1 Comment
Stuff

Salad of three endives, grapefruit and pecans

Posted on

Here’s a photo of the special salad that we are running tonight at Le Pichet. Salade aux trois endives au pamplemousse et aux noix de pecans “Salad of Belgian endive, frisée and curly endive, with grapefruit suprêmes, candied grapefruit peel and toasted pecans” We are considering this salad as a Fall dish to be added

Salad of three endives, grapefruit and pecans Read More »

[portfolio_slideshow]

Here’s a photo of the special salad that we are running tonight at Le Pichet. Salade aux trois endives au pamplemousse et aux noix de pecans “Salad of Belgian endive, frisée and curly endive, with grapefruit suprêmes, candied grapefruit peel and toasted pecans” We are considering this salad as a Fall dish to be added

Tagged , | 2 Comments
Stuff

Fall Menu starts at Cafe Presse

Posted on

The Fall menu at Cafe Presse started today!   We all think the new Fall dishes look and taste great but you will all be the final judges, we hope.  Like every Fall, this menu marks the return of Axoa d’Espelette and Local Oysters with sauce mignonette.  Here are some of the other new dishes:  

Fall Menu starts at Cafe Presse Read More »

[portfolio_slideshow]

The Fall menu at Cafe Presse started today!   We all think the new Fall dishes look and taste great but you will all be the final judges, we hope.  Like every Fall, this menu marks the return of Axoa d’Espelette and Local Oysters with sauce mignonette.  Here are some of the other new dishes:  

Tagged , | Leave a Comment
Le Pichet

Fall dishes at Le Pichet

Posted on

On October 4, 2012,  we added new Fall inspired dishes to the Le Pichet menu…check out photos here. Crispy buttermilk fried pork tongue served on carrot crudité with black currents, Italian parsley and a cumin-brandy vinaigrette.

Fall dishes at Le Pichet Read More »

[portfolio_slideshow]

On October 4, 2012,  we added new Fall inspired dishes to the Le Pichet menu…check out photos here. Crispy buttermilk fried pork tongue served on carrot crudité with black currents, Italian parsley and a cumin-brandy vinaigrette.

Tagged , , , , , , , | 1 Comment
Scroll to Top