Stuff

Still lovin’ the Salade Verte!

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I have recently had a number of requests for the recipe for our  Salade Verte that became such a fixture at Le Pichet and Café Presse over the years.  Rhapsodized by the Seattle Times, the Stranger and more, it became an unlikely signature dish of both restaurants. I hope that this recent interest means that […]

Still lovin’ the Salade Verte! Read More »

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I have recently had a number of requests for the recipe for our  Salade Verte that became such a fixture at Le Pichet and Café Presse over the years.  Rhapsodized by the Seattle Times, the Stranger and more, it became an unlikely signature dish of both restaurants. I hope that this recent interest means that

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Stuff

Chicken pot pie

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A bubbly warm chicken pot pie is a perfect dish for a frosty December lunch.  It is also a perfect use for the hindquarters of a older farm chicken, which are pretty firm (not to say tough) and require long cooking.  I poached the legs and thighs in chicken stock with aromatics, then used that

Chicken pot pie Read More »

Slide 1

A bubbly warm chicken pot pie is a perfect dish for a frosty December lunch.  It is also a perfect use for the hindquarters of a older farm chicken, which are pretty firm (not to say tough) and require long cooking.  I poached the legs and thighs in chicken stock with aromatics, then used that

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Recipes | Savory Dishes

Chickpea and butternut squash hummus

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This is  a recipe that I recently cooked for a tasting at O Panier Local, the cooperative farm store here in Orthez where I work as a volunteer. The idea was to present an easy dish for the Holidays made primarily with local produce from the store. This inspired me to add local butternut squash

Chickpea and butternut squash hummus Read More »

Slide 1

This is  a recipe that I recently cooked for a tasting at O Panier Local, the cooperative farm store here in Orthez where I work as a volunteer. The idea was to present an easy dish for the Holidays made primarily with local produce from the store. This inspired me to add local butternut squash

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Fish and seafood | Recipes

Pan-seared scallops with creamed fennel and leeks

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Coquilles St.-Jacques, or sea scallops, are one of the delicious pleasures of the late fall French table. The season  for their fishery opens on October 1st and continues through the holidays, when they feature on many menus, especially for New Years Eve.  Careful management of the fisheries has meant an abundant supply (Monterrey Bay Seafood

Pan-seared scallops with creamed fennel and leeks Read More »

Slide 1

Coquilles St.-Jacques, or sea scallops, are one of the delicious pleasures of the late fall French table. The season  for their fishery opens on October 1st and continues through the holidays, when they feature on many menus, especially for New Years Eve.  Careful management of the fisheries has meant an abundant supply (Monterrey Bay Seafood

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Stuff

Oysters and bubbles!

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Wow, its oyster season and still warm enough to enjoy them outside on the terrace!  Fall has been unusually warm in the SW of France (the new normal?) so I have waited to try my first oysters of the season until the water is cooler – usually I start thinking of oysters in early October. 

Oysters and bubbles! Read More »

Slide 1

Wow, its oyster season and still warm enough to enjoy them outside on the terrace!  Fall has been unusually warm in the SW of France (the new normal?) so I have waited to try my first oysters of the season until the water is cooler – usually I start thinking of oysters in early October. 

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Recipes | Savory Dishes

Pan roasted duck breast with roasted quince and cabbage

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The arrival of quince is a landmark of late fall:  quince are traditionally the last tree fruit of the year to show up on the farm stands, usually in mid to late November. So they have for me an association with the holidays of the end of the year.  This may be, in part, because

Pan roasted duck breast with roasted quince and cabbage Read More »

Slide 1

The arrival of quince is a landmark of late fall:  quince are traditionally the last tree fruit of the year to show up on the farm stands, usually in mid to late November. So they have for me an association with the holidays of the end of the year.  This may be, in part, because

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France

Sare, France

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A beautiful fall day in the lovely little village of Sare.  Located in the heart of the French Basque Countries, perched on a hill overlooking rolling green countryside and facing the Pyrenees, Sare is considered on the of most beautiful and most typical of Basque villages.  On a crisp day in November, the town is

Sare, France Read More »

Slide 1

A beautiful fall day in the lovely little village of Sare.  Located in the heart of the French Basque Countries, perched on a hill overlooking rolling green countryside and facing the Pyrenees, Sare is considered on the of most beautiful and most typical of Basque villages.  On a crisp day in November, the town is

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Pantry | Recipes

Apple Chutney

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In 2018, we planted a little apple tree in a sunny SE corner of our yard.  These days, it has grown to important size and yields a lot more lovely eating apples than we can possibly eat.  So after having given bags to all our friends and neighbors, and eaten apples everyday for a month,

Apple Chutney Read More »

Slide 1

In 2018, we planted a little apple tree in a sunny SE corner of our yard.  These days, it has grown to important size and yields a lot more lovely eating apples than we can possibly eat.  So after having given bags to all our friends and neighbors, and eaten apples everyday for a month,

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Stuff

October, terrace of Bar Tabac “Chez Lamiche”, Orthez

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In general, a Bar-Tabac in France does not serve any food, so bringing your own snacks is welcomed.  Taking advantage of that fact. This sausage is a “chipo sèche” meaning a dry chipolata, from the excellent Basque artisan pork producer and charcutier La Ferme Elizaldia, who have a truck at the Tuesday market here.

October, terrace of Bar Tabac “Chez Lamiche”, Orthez Read More »

Slide 1

In general, a Bar-Tabac in France does not serve any food, so bringing your own snacks is welcomed.  Taking advantage of that fact. This sausage is a “chipo sèche” meaning a dry chipolata, from the excellent Basque artisan pork producer and charcutier La Ferme Elizaldia, who have a truck at the Tuesday market here.

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