Author name: Jim

Food in the News

Is there a good fish farm?

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In a post concerning fish farming, I asked the question “why would anyone choose farm raised fish when the options for sustainable wild caught fish are so plentiful?”.  I believe that this is a legitimate question, given the inferior quality of most farmed fish I’ve tasted.  By way of answer, a friend, who is also […]

Is there a good fish farm? Read More »

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In a post concerning fish farming, I asked the question “why would anyone choose farm raised fish when the options for sustainable wild caught fish are so plentiful?”.  I believe that this is a legitimate question, given the inferior quality of most farmed fish I’ve tasted.  By way of answer, a friend, who is also

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Pantry

Dried Orange Peel

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In many of my recipes, you will see one of the ingredients called for is dried orange peel.  Please don’t spend a lot of time looking to find this in a spice store.  Dried orange peel is a homemade ingredient, and one that is very handy to keep around. I first started drying orange peel

Dried Orange Peel Read More »

[portfolio_slideshow]

In many of my recipes, you will see one of the ingredients called for is dried orange peel.  Please don’t spend a lot of time looking to find this in a spice store.  Dried orange peel is a homemade ingredient, and one that is very handy to keep around. I first started drying orange peel

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Beverages

Liqueur aux fleurs de cerisier

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Making cherry blossom liqueur is the perfect project for spring, when the cherry trees burst into bloom and blossoms are abundant.  This liqueur has a very delicate floral aroma that is best when sipped cold without ice.  It also works well as a flavoring for fritters or crepes.    

Liqueur aux fleurs de cerisier Read More »

[portfolio_slideshow]

Making cherry blossom liqueur is the perfect project for spring, when the cherry trees burst into bloom and blossoms are abundant.  This liqueur has a very delicate floral aroma that is best when sipped cold without ice.  It also works well as a flavoring for fritters or crepes.    

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Beverages

Liqueur de Farigoule

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T Farigoule is the provençal word for thyme and this traditional liqueur is full of the sunny flavors of that region.   It  is great as an aperitif over ice or as an after dinner digestif.  

Liqueur de Farigoule Read More »

[portfolio_slideshow]

T Farigoule is the provençal word for thyme and this traditional liqueur is full of the sunny flavors of that region.   It  is great as an aperitif over ice or as an after dinner digestif.  

Tagged , , | 1 Comment
Charcuterie | Savory Dishes

Raclette Savoyarde

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Raclette Savoyarde, along with Fondue, is an arch-typical dishes of the region of the French Alps.  Since it is a very simple dish, it is quick to prepare and depends almost entirely on the quality of the ingredients chosen.  Choose waxy, think skinned new potatoes.  Any mix of sliced hams and sausages may be used,

Raclette Savoyarde Read More »

[portfolio_slideshow]

Raclette Savoyarde, along with Fondue, is an arch-typical dishes of the region of the French Alps.  Since it is a very simple dish, it is quick to prepare and depends almost entirely on the quality of the ingredients chosen.  Choose waxy, think skinned new potatoes.  Any mix of sliced hams and sausages may be used,

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Charcuterie

Terrine of whole duck foie gras

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Perhaps the simplest of recipes for foie gras, this terrine is also the preparation that best highlights the subtle flavor and luxurious texture of the liver.  However, nothing is disguised in this preparation so it is imperative that the best possible quality foie gras be used.  Suggestions for wine to accompany foie gras are many

Terrine of whole duck foie gras Read More »

[portfolio_slideshow]

Perhaps the simplest of recipes for foie gras, this terrine is also the preparation that best highlights the subtle flavor and luxurious texture of the liver.  However, nothing is disguised in this preparation so it is imperative that the best possible quality foie gras be used.  Suggestions for wine to accompany foie gras are many

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Cafe Presse | Le Pichet

March 2011 Upcoming Events – Le Pichet

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Each month I will be posting to this blog info about upcoming events at Cafe Presse and Le Pichet.  This information is already available on the websites for each restaurant but I hope that it will also be interesting to readers here.  If you would like to receive monthly events emails from Le Pichet or

March 2011 Upcoming Events – Le Pichet Read More »

[portfolio_slideshow]

Each month I will be posting to this blog info about upcoming events at Cafe Presse and Le Pichet.  This information is already available on the websites for each restaurant but I hope that it will also be interesting to readers here.  If you would like to receive monthly events emails from Le Pichet or

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Food in the News

New Direction for Agricultural Subsidies?

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Worth reading is a recent  March 1 Op-Ed piece in the New York Times by Mark Bittman on the subject of Federal Agricultural Subsidies in our current era of budget cutting.  Bittman is a  regularly contributor to the food section of the Times with his column “The Minimalist” and he is rumored to be developing

New Direction for Agricultural Subsidies? Read More »

[portfolio_slideshow]

Worth reading is a recent  March 1 Op-Ed piece in the New York Times by Mark Bittman on the subject of Federal Agricultural Subsidies in our current era of budget cutting.  Bittman is a  regularly contributor to the food section of the Times with his column “The Minimalist” and he is rumored to be developing

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Cafe Presse | Le Pichet

Raclette to be “The Best Thing I Ever Ate”

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I was contacted recently by The Food Network, about filming a segment for the show “Best Thing I Ever Ate” at Le Pichet.  Seems that Alton Brown, the host of “Good Eats” and front man for “Iron Chef America” was in for dinner at Le Pichet late last year and was very much taken by

Raclette to be “The Best Thing I Ever Ate” Read More »

[portfolio_slideshow]

I was contacted recently by The Food Network, about filming a segment for the show “Best Thing I Ever Ate” at Le Pichet.  Seems that Alton Brown, the host of “Good Eats” and front man for “Iron Chef America” was in for dinner at Le Pichet late last year and was very much taken by

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Food in the News

Considering Fish Farming

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According to an article in the February 1, 2011 edition of the New York Times written by David Jolly, fish farming is the fastest growing area of animal food production, having increased at a rate of 6.6%  per year from 1970 to 2008.  Fish products from aquaculture now make up 46% of the world’s supply

Considering Fish Farming Read More »

[portfolio_slideshow]

According to an article in the February 1, 2011 edition of the New York Times written by David Jolly, fish farming is the fastest growing area of animal food production, having increased at a rate of 6.6%  per year from 1970 to 2008.  Fish products from aquaculture now make up 46% of the world’s supply

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