Recipes

Fava Bean Hummus

Still another way to enjoy fava beans during their (too short!) season. Thanks to my good friend Kelly Lillis for this recipe, which I first enjoyed at her home. This recipe works great for fava beans that have started to get starchy, save tender young favas for another use. The recipe is very quick and […]

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Still another way to enjoy fava beans during their (too short!) season. Thanks to my good friend Kelly Lillis for this recipe, which I first enjoyed at her home. This recipe works great for fava beans that have started to get starchy, save tender young favas for another use. The recipe is very quick and

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Pork chipolatas sauteed with fava beans, fava leaves and green garlic.

When planting fava beans for ground cover and to add nutrients to poor soil, one tends to forget that, with very little work, you may end up with a whole bunch of fava beans. One of the beauties of favas is that, not only are the beans delicious, but the leaves and flowers are edible

Pork chipolatas sauteed with fava beans, fava leaves and green garlic. Read More »

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When planting fava beans for ground cover and to add nutrients to poor soil, one tends to forget that, with very little work, you may end up with a whole bunch of fava beans. One of the beauties of favas is that, not only are the beans delicious, but the leaves and flowers are edible

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Spring lamb sweetbreads with cream and leeks

Living need the Pyrenees, where sheep’s milk cheese is king, inevitably means spring lamb.  Ewes need to have lambs to continue producing milk, and the male lambs are of very little use on a dairy farm. Thus in the spring, when they are between 30 and 50 days old, the male lambs are culled from

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Living need the Pyrenees, where sheep’s milk cheese is king, inevitably means spring lamb.  Ewes need to have lambs to continue producing milk, and the male lambs are of very little use on a dairy farm. Thus in the spring, when they are between 30 and 50 days old, the male lambs are culled from

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Asparagus!

Green asparagus from Les Landes were in the market for the first time this spring, a true cause for celebration.  The area of Les Landes is just north of the Béarn, and is known for its sandy soil (and in 2022, for its terrible forest fires!) that is perfect for asparagus. Les Landes asparagus is

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Green asparagus from Les Landes were in the market for the first time this spring, a true cause for celebration.  The area of Les Landes is just north of the Béarn, and is known for its sandy soil (and in 2022, for its terrible forest fires!) that is perfect for asparagus. Les Landes asparagus is

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First signs of Spring

After the longest of winters, spring always arrives…it just seems to take a long, long time years! So the first spring vegetables to grace the market tables are always a cause for celebration.  Last Saturday, I found spring green garlic, which I snapped up, along with last of the season Jerusalem artichokes.  The two ended

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After the longest of winters, spring always arrives…it just seems to take a long, long time years! So the first spring vegetables to grace the market tables are always a cause for celebration.  Last Saturday, I found spring green garlic, which I snapped up, along with last of the season Jerusalem artichokes.  The two ended

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Gratin of green chard

Late winter-early spring is a lean time at the farmer’s market (wow, hearing myself say that, it is hard to believe that it is already turning toward spring!).  The last of the fall harvest – winter squashes, pears, apples, onions, garlic – are getting old and a little rough looking.  Spring veggies are still just

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Late winter-early spring is a lean time at the farmer’s market (wow, hearing myself say that, it is hard to believe that it is already turning toward spring!).  The last of the fall harvest – winter squashes, pears, apples, onions, garlic – are getting old and a little rough looking.  Spring veggies are still just

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Buttermilk biscuits à la Café Septième

This recipe came from my friend Richmond Tracy who was head baker at legendary Seattle Café Septième, now long departed.  The original location in Belltown was a tiny hole in the wall with three south-facing tables outside, where you could sit, back against the whitewashed wall, soaked in the morning sun and enjoy a big

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This recipe came from my friend Richmond Tracy who was head baker at legendary Seattle Café Septième, now long departed.  The original location in Belltown was a tiny hole in the wall with three south-facing tables outside, where you could sit, back against the whitewashed wall, soaked in the morning sun and enjoy a big

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Confit de canard – preserved duck legs

Confit de canard, or preserved duck, is an indispensable dish of southwestern France and a warm, comforting dish on a cold winter evening. Its origin lies in the culture of duck farming that has shaped the entire region, from the Pays Basque in far southwest, north to Gascony and east to the area around Toulouse.

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Confit de canard, or preserved duck, is an indispensable dish of southwestern France and a warm, comforting dish on a cold winter evening. Its origin lies in the culture of duck farming that has shaped the entire region, from the Pays Basque in far southwest, north to Gascony and east to the area around Toulouse.

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Pigeon cooked two ways, roasted breast and legs simmered with red wine

A pigeon purchased from a butcher in les Halles de Pau was the inspiration for this spring meal. This bird caught my eye because of its robust size (the butcher described it as assez pour deux, basically meaning it is a monster!) and because of its absolute freshness. Note that, when a bird still has

Pigeon cooked two ways, roasted breast and legs simmered with red wine Read More »

A pigeon purchased from a butcher in les Halles de Pau was the inspiration for this spring meal. This bird caught my eye because of its robust size (the butcher described it as assez pour deux, basically meaning it is a monster!) and because of its absolute freshness. Note that, when a bird still has

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Bringing back the Salmis

The February Chef’s Dinner at Cafe Presse is all about sparkling wine from the French countryside. Although many people think of sparkling wine for a toast, it can often be a struggle to find a place for bubbles during the actual meal.  With that in mind, I wanted to design a menu that highlights all

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The February Chef’s Dinner at Cafe Presse is all about sparkling wine from the French countryside. Although many people think of sparkling wine for a toast, it can often be a struggle to find a place for bubbles during the actual meal.  With that in mind, I wanted to design a menu that highlights all

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