Please help us celebrate La Fin de Chantier! Tuesday August 29, 2017 MENU Les hors d’œuvres Pissaladière Tartare of beets with capers, tarragon, mustard and pistachios on toasted baguette Bleu cheese-sweet corn-thyme beignets Sardines farcies à la niçoise Pacific sardines stuffed with green chard and ricotta cheese, topped with bread crumbs and oven roasted Salade …
Menu for August Chef’s Dinner at Cafe Presse Read More »
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A nice way to end a Fall meal in SW France: cow’s milk blue cheese from les Landes, organic baguette, last of the season green figs, chocolate from a local organic artisan and a glass of madiran.
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Fall in the Béarn is different than any weather I have experienced before. Sure there is rain, even violent rain, but there are also interludes of intense golden sunlight and clear blue skies between the towering storm clouds. And the temperature jumps between 85 and 60 degrees as the fronts pass quickly over in succession. …
..and if life gives you grapes… Read More »
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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 …
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