It is not that often that one really gets the chance to let what’s fresh in the market determine what’s for lunch. However, a Tuesday market day in Orthez, with no obligations and no plans imposing, offered just such a chance. This Dorade Royale, also known as Atlantic Sea Bream, had the clearest eyes and …
Roasted fish: quick and easy supper Read More »
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Yesterday’s Sausage Making Workshop was a ton of fun with the added bonus that we all got to eat a lot of great sausages after the work was finished. Here are a few photos of the event. And if you are interested in being on the mailing list for upcoming classes, please email me at …
Sausage Making Workshop photos Read More »
Leave a CommentWhat: “French Kitchen Basics” Cooking Class, Demonstration and Supper presented by Chef James Drohman (each session limited to 16 students). When: Three different sessions of this class will be offered: Wednesday October 16, 2013, 6:30pm to 9:30pm Sunday October 20, 2013, 1pm to 4pm Wednesday October 23, 2013, 6:30pm to 9:30pm Location: the Kitchen at …
October 2013 Cooking Class: French Kitchen Basics Read More »
2 CommentsIf you are anywhere near the Pike Place Market today, Sunday August 4, 2013, would be pleased to have you drop by the Chef Demonstration Booth today between 2 and 3pm for a cooking demonstration give jointly by myself and Le Pichet Chef de Cuisine Jack Spiess. Here’s what we will be cooking: “Roasted beet …
Cooking Demo today at 2pm Read More »
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This week, I reached the end of my trove of Arizonan lamb necks, with the happy result being two more lamb neck dishes. Number One: Hash of pulled lamb neck, caramelized onions, winter squash and curly kale, topped with poached farm eggs….unfortunately I don’t have any photos of this dish. It was so tasty that …
Lamb Necks Take 3 and 4 Read More »
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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 …
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Summer’s Gift I recently happened into 8 pounds of deliciously ripe, honey sweet Green King figs. By “happened into” I mean that my neighbor across the hall got a whole bunch of these rare local treats from a tree at his mom’s house somewhere on the east side of Lake Washington. Green King figs, …
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This recipe is from Jeremy Brown, local fisherman, who was in charge of the Slow Foods Seattle Tuna Canning Class in January 2012. At that demonstration, half pint glass jars with screw top lids were used.
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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 »
Leave a CommentIn the neighborhood where I live, many of the trees that line the streets are lindens. I was not really aware of this until a day several summers ago when I was walking home from work. It was a warm late June evening and the still air was filled with an intoxicating, sweet floral fragrance …
Harvesting Linden Blossoms Read More »
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