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
And check below for a few photos of the event as well. If you would like to receive info about upcoming events, watch our website or sign up for our newsletter.
Crispy spinach and Fourme d’Ambert croquettes
House smoked trout, apple-Napa cabbage salad and chestnut-duckfat puree served on grilled baguette
Eggs scrambled with confit of duck heart and gizzard, hedgehog mushrooms and foie gras fat and duck cracklings served on country bread dumplings
Squid hoods stuffed with brown rice, nicoise olives and braised squid legs, served on green chard braised with saffron, pine nuts, white wine and lemon zest and persillade
If its New Year’s Eve at Le Pichet, there just has to be foie gras! This year it is Terrine of whole Hudson Valley duck foie gras, with Sauternes-vanilla poaced quince and grilled brioche.
Pork liver terrine served with warm Yukon potato salad with shallots, fines herbes, diced cornichons and grain mustard vinaigrette.
Sign me up with a glass of Beaujolais!
Thanks to our good friend Stanley Purdue for this great photo, taken on the terrace of the the Café des Mousquetaires, near the Bastille. Wish that I was there.
Pig’s heads marinating overnight in white wine with carrots, onions, celery, herbs and spices.
Here at Cafe Presse, we are busily making preparations for the upcoming Alsace Dinner on Tuesday November 29th, 2016. One of the traditional dishes we are making is Presskopf, an Alsatian take on pig’s head terrine.
Here are a few photos of the process.
The next day, the heads are simmered in the marinade and water until falling-apart tender.
The cooked heads are ready to be trimmed, sorted and pressed into a terrine, along with an aspic made head-cooking broth.