Liqueur aux fleurs de cerisier
This liqueur has a very delicate floral aroma that is best when sipped cold. It also works well as a flavoring for fritters or crepes.
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Raclette Savoyarde
Raclette Savoyarde, along with Fondue, is an arch-typical dishes of the region of the French Alps. Since it is a very simple dish, it is quick to prepare and depends almost entirely on the quality of the ingredients chosen. Choose waxy, think skinned new potatoes. Any mix of sliced hams and sausages may be used, …
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4 CommentsTerrine of whole duck foie gras
Perhaps the simplest of recipes for foie gras, this terrine is also the preparation that best highlights the subtle flavor and luxurious texture of the liver. However, nothing is disguised in this preparation so it is imperative that the best possible quality foie gras be used. Suggestions for wine to accompany foie gras are many …
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9 CommentsMarch 2011 Upcoming Events – Le Pichet
Each month I will be posting to this blog info about upcoming events at Cafe Presse and Le Pichet. This information is already available on the websites for each restaurant but I hope that it will also be interesting to readers here. If you would like to receive monthly events emails from Le Pichet or …
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Leave a CommentNew Direction for Agricultural Subsidies?
Worth reading is a recent March 1 Op-Ed piece in the New York Times by Mark Bittman on the subject of Federal Agricultural Subsidies in our current era of budget cutting. Bittman is a regularly contributor to the food section of the Times with his column “The Minimalist” and he is rumored to be developing …
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Leave a CommentRaclette to be “The Best Thing I Ever Ate”
I was contacted recently by The Food Network, about filming a segment for the show “Best Thing I Ever Ate” at Le Pichet. Seems that Alton Brown, the host of “Good Eats” and front man for “Iron Chef America” was in for dinner at Le Pichet late last year and was very much taken by …
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3 CommentsConsidering Fish Farming
According to an article in the February 1, 2011 edition of the New York Times written by David Jolly, fish farming is the fastest growing area of animal food production, having increased at a rate of 6.6% per year from 1970 to 2008. Fish products from aquaculture now make up 46% of the world’s supply …
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Leave a CommentMacerating Liqueurs at Home
Recently I have been a bit fixated on the idea of making my own macerated liqueurs at home. I should probably note that I get fixated on one thing or another fairly easily, with the result being a number of experiments that hopefully lead to a result with which I am happy. If I am …
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3 CommentsFood in the News (aka Our National Eating Disorder)
Sometimes it is hard to to get your head around all the important issues concerning food in America. Lets face it, no one who thinks seriously about how we as a nation produce, transport and consume food can help but be concerned. GMO’s, massive fish and bird kills, overfishing, tainted spinach, salmonella in chickens, beef …
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