Tag Archives: Pickles and Preserves

Work starts for the Quarterly Dinner

Preparations began today for the November Chef’s Dinner at Café Presse with the arrival of an entire half hog from Pure Country Pork in Ephrata.  The dinner, which is on Wednesday November 8, 2017, features a menu that makes use … Continue reading

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Pâté de campagne

In anticipation of a number or social engagements at our place in Orthez, I though I would make a little pâté.  A fat terrine full of county-style pâté is the perfect thing to have on hand to go with aperitifs. 

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Tomato Chutney

This recipe is a great way to use up extra tomatoes when the garden is giving more than you can use.  You can preserve the finished chutney in jars in the Fall to have chutney all year round. It is … Continue reading

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..and if life gives you grapes…

Fall in the Béarn is different than any weather I have experienced before.  Sure there is rain, even violent rain,  but there are also interludes of intense golden sunlight and clear blue skies between the towering storm clouds.  And the … Continue reading

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Winter Dishes at Le Pichet

Thought you might like to see a few photos of the Winter dishes recently added to the Le Piche menu by Chef de Cuisine Jack Spiess.  Enjoy.

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Le Pichet launches vinegar barrel

This 30 liter oak barrel, which once contained wine for Le Pichet’s annual Fete de Beaujolais Nouveau circa 2003, is now the home of our project to make our own vinegar. Last week, the project was launched with 2 liters … Continue reading

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Winter Supper raises over $6000 for charity

On February 24, 2013, Le Pichet and Cafe Presse teamed up with the Corson Building, Bar Sejor, Sitka and Spruce, Bar Ferd’nand and Le Caviste to cook an over the top Winter Supper at the Corson Building.  The idea, which … Continue reading

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New dishes at Le Pichet

New dishes added  to the menu at Le Pichet yesterday…here are some photos.

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Pickled Mixed Peppers

Here is a very easy recipe for making pickled peppers.  The peppers may be eaten a day or two after canning, but are better if you wait a month or more.        

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Quince Jam

Quince are an under appreciated fruit.  Cooks know them as the last fruit to be harvested in the Fall, and the real indication that winter in Seattle is on its way.  My grandmother use to include them in other jams … Continue reading

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