Pickles and Preserves

Pantry | Recipes

Pickled green cherry tomatoes and pearl onions

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I tasted my green cherry tomato-pearl onion pickles recently and I think they turned out very well.  So I am passing on the recipe. Note that this same method could be used for many veggies, such as green beans, cabbage and cauliflower.

Pickled green cherry tomatoes and pearl onions Read More »

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I tasted my green cherry tomato-pearl onion pickles recently and I think they turned out very well.  So I am passing on the recipe. Note that this same method could be used for many veggies, such as green beans, cabbage and cauliflower.

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Pantry

Making use of storm loss

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On a recent warm evening, a storm passed through Orthez, with wind and beating rain.  We were snug inside but the cherry tomatoes took a hit;  the next morning I discovered a lot of green tomatoes on the ground around the plants.  My mom used to make pickled green tomatoes using the same recipe she

Making use of storm loss Read More »

[portfolio_slideshow]

On a recent warm evening, a storm passed through Orthez, with wind and beating rain.  We were snug inside but the cherry tomatoes took a hit;  the next morning I discovered a lot of green tomatoes on the ground around the plants.  My mom used to make pickled green tomatoes using the same recipe she

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Pantry | Recipes

Apple Chutney

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In 2018, we planted a little apple tree in a sunny SE corner of our yard.  These days, it has grown to important size and yields a lot more lovely eating apples than we can possibly eat.  So after having given bags to all our friends and neighbors, and eaten apples everyday for a month,

Apple Chutney Read More »

[portfolio_slideshow]

In 2018, we planted a little apple tree in a sunny SE corner of our yard.  These days, it has grown to important size and yields a lot more lovely eating apples than we can possibly eat.  So after having given bags to all our friends and neighbors, and eaten apples everyday for a month,

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Cafe Presse

Spring Menu starts at Café Presse

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Cafe Presse chef de cuisine James O’Hern unveiled his new menu for Spring 2018 today with the traditional staff tasting.  The staff tasting is sort of a cross between a dinner party and a training class on all the details of the new menu; food, friends and lots of talk about the dishes. Here are

Spring Menu starts at Café Presse Read More »

[portfolio_slideshow]

Cafe Presse chef de cuisine James O’Hern unveiled his new menu for Spring 2018 today with the traditional staff tasting.  The staff tasting is sort of a cross between a dinner party and a training class on all the details of the new menu; food, friends and lots of talk about the dishes. Here are

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Cafe Presse

Work starts for the Quarterly Dinner

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Preparations began today for the November Chef’s Dinner at Café Presse with the arrival of an entire half hog from Pure Country Pork in Ephrata.  The dinner, which is on Wednesday November 8, 2017, features a menu that makes use the whole spectrum of pig parts. This afternoon, artisan butcher Darron Marzolf will be showing

Work starts for the Quarterly Dinner Read More »

[portfolio_slideshow]

Preparations began today for the November Chef’s Dinner at Café Presse with the arrival of an entire half hog from Pure Country Pork in Ephrata.  The dinner, which is on Wednesday November 8, 2017, features a menu that makes use the whole spectrum of pig parts. This afternoon, artisan butcher Darron Marzolf will be showing

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Stuff

Pâté de campagne

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In anticipation of a number or social engagements at our place in Orthez, I though I would make a little pâté.  A fat terrine full of county-style pâté is the perfect thing to have on hand to go with aperitifs. 

Pâté de campagne Read More »

[portfolio_slideshow]

In anticipation of a number or social engagements at our place in Orthez, I though I would make a little pâté.  A fat terrine full of county-style pâté is the perfect thing to have on hand to go with aperitifs. 

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Pantry

Tomato Chutney

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This recipe is a great way to use up extra tomatoes when the garden is giving more than you can use.  You can preserve the finished chutney in jars in the Fall to have chutney all year round. It is also a good way to use plain preserved tomatoes in juice when fresh tomatoes are

Tomato Chutney Read More »

[portfolio_slideshow]

This recipe is a great way to use up extra tomatoes when the garden is giving more than you can use.  You can preserve the finished chutney in jars in the Fall to have chutney all year round. It is also a good way to use plain preserved tomatoes in juice when fresh tomatoes are

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Stuff

..and if life gives you grapes…

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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 »

[portfolio_slideshow]

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. 

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Stuff

Winter Dishes at Le Pichet

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Thought you might like to see a few photos of the Winter dishes recently added to the Le Piche menu by Chef de Cuisine Jack Spiess.  Enjoy.

Winter Dishes at Le Pichet Read More »

[portfolio_slideshow]

Thought you might like to see a few photos of the Winter dishes recently added to the Le Piche menu by Chef de Cuisine Jack Spiess.  Enjoy.

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Stuff

Le Pichet launches vinegar barrel

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This 30 liter oak barrel, which once contained wine for Le Pichet’s annual Fete de Beaujolais Nouveau circa 2003, is now the home of our project to make our own vinegar. Last week, the project was launched with 2 liters of good quality red wine vinegar, heated to a boil and used to scald out

Le Pichet launches vinegar barrel Read More »

[portfolio_slideshow]

This 30 liter oak barrel, which once contained wine for Le Pichet’s annual Fete de Beaujolais Nouveau circa 2003, is now the home of our project to make our own vinegar. Last week, the project was launched with 2 liters of good quality red wine vinegar, heated to a boil and used to scald out

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