Savory Dishes

Savory Dishes

Poulet au vin jaune

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This recipe, which comes from the region of the Jura in the foothills of the Alps, is one of the marvels of French country cooking.  In France it is often made with the famous blue-footed chickens from nearby Bresse. Vin jaune is a white wine from the Jura that undergoes extensive aging in oak barrels, […]

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This recipe, which comes from the region of the Jura in the foothills of the Alps, is one of the marvels of French country cooking.  In France it is often made with the famous blue-footed chickens from nearby Bresse. Vin jaune is a white wine from the Jura that undergoes extensive aging in oak barrels,

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Savory Dishes

Axoa d’Espelette

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This version of the classic veal and beef based specialty of the Basque countries is named for the town of  Espelette, which produces the famous ground chile powder that is one of the trademarks of Basque cooking.  In Espelette, the Axoa is made with ground meat, in contrast to other versions that call for the

Axoa d’Espelette Read More »

This version of the classic veal and beef based specialty of the Basque countries is named for the town of  Espelette, which produces the famous ground chile powder that is one of the trademarks of Basque cooking.  In Espelette, the Axoa is made with ground meat, in contrast to other versions that call for the

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Savory Dishes

Falafels

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The recipe that we use at Le Pichet and Cafe Presse for falafel owes a lot to Claudia Rodin’s seminal cookbook, A Book of Middle Eastern Food. This recipe will make enough to feed 8 people generously.

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The recipe that we use at Le Pichet and Cafe Presse for falafel owes a lot to Claudia Rodin’s seminal cookbook, A Book of Middle Eastern Food. This recipe will make enough to feed 8 people generously.

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Savory Dishes

Falafel

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This recipe, which is based on one given by Claudia Rodin in her classic 1968 “A Book of Middle Eastern Cooking” is always a popular summer dish at Le Pichet and Cafe Presse. Falafal can be served in many ways but my favorite is with a salad of summer vegetables, sauce blanche and a bit

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This recipe, which is based on one given by Claudia Rodin in her classic 1968 “A Book of Middle Eastern Cooking” is always a popular summer dish at Le Pichet and Cafe Presse. Falafal can be served in many ways but my favorite is with a salad of summer vegetables, sauce blanche and a bit

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Savory Dishes

Clams simmered with creamy clam fumet, sweet corn, bacon and basil

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This dish is currently on the menu at Cafe Presse (summer 2013).  Clams, unlike mussels, stay firm and delicious all summer long in cool Northwest waters, making possible this summer-y combination of ingredients.

Clams simmered with creamy clam fumet, sweet corn, bacon and basil Read More »

This dish is currently on the menu at Cafe Presse (summer 2013).  Clams, unlike mussels, stay firm and delicious all summer long in cool Northwest waters, making possible this summer-y combination of ingredients.

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Savory Dishes

Chicken Fricasse with mushrooms and creme fraiche

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Many people don’t think of slow simmering when deciding what to do with a chicken.  However, farm raised chickens lend themselves very well to this treatment, since they are generally full of flavor, less fatty and a bit firmer in texture than standard birds (which is to say tougher, especially in the legs).  All three

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Slide 1

Many people don’t think of slow simmering when deciding what to do with a chicken.  However, farm raised chickens lend themselves very well to this treatment, since they are generally full of flavor, less fatty and a bit firmer in texture than standard birds (which is to say tougher, especially in the legs).  All three

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Savory Dishes

Oeufs Mollets

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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

Oeufs Mollets Read More »

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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Savory Dishes

Oeufs plats jambon fromage

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This baked eggs dish, which is one of the most popular dishes at both Le Pichet and Cafe Presse, is also one of the simplest.  As a result, its success  depends almost entirely on choosing the best quality ingredients you can get your hands on. I first saw this dish prepared many years ago at

Oeufs plats jambon fromage Read More »

Slide 1

This baked eggs dish, which is one of the most popular dishes at both Le Pichet and Cafe Presse, is also one of the simplest.  As a result, its success  depends almost entirely on choosing the best quality ingredients you can get your hands on. I first saw this dish prepared many years ago at

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Savory Dishes

Brandade Nîmoise

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Brandade de morue is a  salt cod dish from the French Mediterranean coast.  This very traditional preparation involves gently simmering the  salt cod in milk, then mixing it with garlic, olive oil and cream.  We add a bit of potato to the mixture (a particularity that comes from the Provençal city of Nîmes, which accounts

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Brandade de morue is a  salt cod dish from the French Mediterranean coast.  This very traditional preparation involves gently simmering the  salt cod in milk, then mixing it with garlic, olive oil and cream.  We add a bit of potato to the mixture (a particularity that comes from the Provençal city of Nîmes, which accounts

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Savory Dishes

Piperade

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Piperade is the quintessential Basque sauce and condiment, an indispensable basic of Basque cooking.  It is essentially a slow simmered compote of sweet peppers, tomato and onions, flavored with thyme and Piment d’Espelette.  Piperade can be used in many dishes, including with eggs (the photo shows a dish of eggs baked with prawns and piperade),

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Piperade is the quintessential Basque sauce and condiment, an indispensable basic of Basque cooking.  It is essentially a slow simmered compote of sweet peppers, tomato and onions, flavored with thyme and Piment d’Espelette.  Piperade can be used in many dishes, including with eggs (the photo shows a dish of eggs baked with prawns and piperade),

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