The new menu for Spring has started at Cafe Presse. As promised, here are photos of the new desserts from the Staff Tasting…enjoy!
This bunch of radishes was grown super locally on an extremely small scale farmer…specifically it was grown in a pot in a SW facing window of our apartment on First Hill. Next up: collards!
The recent Quarterly Chef’s Dinner at Café Presse that featured dishes and wines from the Midi-Pyrenees was a big success…we really enjoyed doing it and the fantastic feedback from guests was gratifying. If you missed it, check out this link to video of the cassoulet coming out of oven: Bubbling Cassoulet Video
Café Presse and Le Pichet invite you to a winter
Tuesday February 28, 2017, 6:30pm
Les hors d’œuvres
Crispy fritters filled with Fourme d’Ambert cheese, herbed butter and spinach
House-smoked trout, cabbage-apple salad, chestnut purée, baguette slice
Eggs scrambled with duck gizzards, heart and wild mushrooms, on bread dumpling slice
Petit toast au foie gras mi-cuit de canard, confiture aux figues
Just a bite of duck foie gras terrine on grilled country bread with fig confiture
Calamar farci sur lit de blettes, persillade
Calamari hoods stuffed with their braised legs, onions, garlic, thyme and brown rice, grilled and served on green chard simmered with pine nuts and the leg braising liquid, parsley-garlic-lemon zest olive oil
White beans simmered with pork shoulder, cured pork belly, saucisse de Toulouse and duck confit, then baked with herbed bread crumbs
Gâteau aux noix, glace aux prunes et vin de noix maison
Warm walnut cake splashed with house-made walnut wine, served with prune-Armagnac ice cream
Dinner with paired wines $85 Dinner only $65
(price does not include tax or gratuity)
Reservations are limited and available only by telephone 206.709.7674
Menu subject to change to accommodate product seasonality
Sorry, no substitutions for this special event
When Le Pichet and Café Presse executive chef Jim Drohman left Campagne restaurant back in 2000 (has it really been that long?), he stopped making cassoulet. The tiny kitchen at Le Pichet was just too small for preparing this classic from the southwest of France that is best made in big batches. Now, for the first time in 17 years, Chef Drohman is dusting off his recipe and making cassoulet, as part of a menu featuring dishes from the region of the Midi-Pyrénées.
This was the dish we served at the 2017 Bailey Boushay House Chef’s Dinner. A good choices for either a warm, filling first course or, with a green salad, a light but satisfying supper during the cold winter months.
|1.||Cut the beef into 2" pieces. Peel the onion, garlic, carrot and chop roughly. In a bowl, combine the beef, vegetables, bay, cloves, cinnamon, cognac, and enough red wine to just cover. Cover the bowl with plastic wrap and refrigerate overnight.|
|2.||The next day, draining the beef, saving the marinade. Pat the pieces of beef dry with a paper towel. In a stew pot, sear off the pieces in a little vegetable oil, until colored well on all sides. Add the vegetables, herbs and spices and saute briefly. Add the marinade and, if necessary extra water, to just cover. Bring to a boil, skim well, reduce heat, cover, then simmer very slowly until the meat is tender, about 2-3 hours.|
|3.||Strain the cooking liquid into a smaller pot. Skim off the fat, then reduce to a light sauce consistency. During this reduction, shred the beef, discarding any fat or gristle. If you like, dice finely the vegetables and add to the beef. Season well with salt and pepper.|
|4.||Add the reduced cooking liquid to the beef and stir well.|
|5.||Peel the parsnips, onions, potatoes, and garlic. Remove and discard the hard upper leaves of the leek, then split and wash well. Wash and trim the celery. Chop all the vegetables roughly. Toss all the vegetables except the potatos with a little vegetable oil, spread on a baking sheet and roast in a 350 degree overn until tender and beginning to take color.|
|6.||Transfer all the vegetables to a soup pot. Add the potatoes, wine, cider and enough water to just cover. Bring to a boil, then reduce heat and simmer slowly until all the vegetables are very tender. Add the cream and return to a boil. Puree the soup in a blender until smooth. Pass though a medium strainer. Season with salt and pepper.|
|7.||Reheat the braised shank and hold hot. Reheat the soup, then add the cold butter and stir until it is completely incorporated. Ladle the hot soup into individual warm soup bowls, add a large dollop of the braised beef to the middle of each bowl and garnish the top with slices of Fourme d'Ambert.|