Recipes

Salads

Local asparagus with Dijon cream, chives and crispy jambon

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This simple but delicious dish is featured on the Spring 2018 at Café Presse, but only as long as the local aspargus is in season.  Washington State asparagus is so good, why eat anything else? Warming the blanched asparagus with olive oil  before serving brings out its rich, herby flavor.

Local asparagus with Dijon cream, chives and crispy jambon Read More »

This simple but delicious dish is featured on the Spring 2018 at Café Presse, but only as long as the local aspargus is in season.  Washington State asparagus is so good, why eat anything else? Warming the blanched asparagus with olive oil  before serving brings out its rich, herby flavor.

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Desserts and Sweets

U Pastizza

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This classic dessert from the island of Corsica is basically a rustic crème caramel thickened with a bit of fine semolina flour.  While doing recipe research, I discovered versions that used day old bread or even cous-cous  for the thickener. I think that this version works the best. U Pastizza pairs very well with fresh

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This classic dessert from the island of Corsica is basically a rustic crème caramel thickened with a bit of fine semolina flour.  While doing recipe research, I discovered versions that used day old bread or even cous-cous  for the thickener. I think that this version works the best. U Pastizza pairs very well with fresh

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Beverages

Vin de Noix

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Vin de noix is an aperitif made from  red wine macerated with green walnuts and walnut leaves, then fortified with alcohol and sugar.  It is traditionally enjoyed at the holidays, as the green walnuts are ready to pick on St.-Jean’s day (June 24) and it needs about 6 months of aging before drinking.

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Vin de noix is an aperitif made from  red wine macerated with green walnuts and walnut leaves, then fortified with alcohol and sugar.  It is traditionally enjoyed at the holidays, as the green walnuts are ready to pick on St.-Jean’s day (June 24) and it needs about 6 months of aging before drinking.

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Sauces

Aillade

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Aillade is a rustic sauce with its roots in the south east of France.  We are curretnly featuring aillade with our bavette steak frites at Le Pichet (Summer 2016). Flavorful enough to stand up to grilled steaks, lamb or sausages, it still feels fresh enough for summer eating. Its also great spooned over grilled tomatoes.

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Aillade is a rustic sauce with its roots in the south east of France.  We are curretnly featuring aillade with our bavette steak frites at Le Pichet (Summer 2016). Flavorful enough to stand up to grilled steaks, lamb or sausages, it still feels fresh enough for summer eating. Its also great spooned over grilled tomatoes.

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Salads

Buttermilk fried chicken livers on bean and pea salad

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This dish is currently featured on the menu at Cafe Presse (summer 2016). This recipe makes enough for 4 starter sized salads. Note that the dressing recipe makes more than you will need for 4 servings but making a smaller amount is difficult (hard to use 1/2 egg).

Buttermilk fried chicken livers on bean and pea salad Read More »

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This dish is currently featured on the menu at Cafe Presse (summer 2016). This recipe makes enough for 4 starter sized salads. Note that the dressing recipe makes more than you will need for 4 servings but making a smaller amount is difficult (hard to use 1/2 egg).

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Savory Dishes

Poulet au vin jaune

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This recipe, which comes from the region of the Jura in the foothills of the Alps, is one of the marvels of French country cooking.  In France it is often made with the famous blue-footed chickens from nearby Bresse. Vin jaune is a white wine from the Jura that undergoes extensive aging in oak barrels,

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This recipe, which comes from the region of the Jura in the foothills of the Alps, is one of the marvels of French country cooking.  In France it is often made with the famous blue-footed chickens from nearby Bresse. Vin jaune is a white wine from the Jura that undergoes extensive aging in oak barrels,

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Pantry

Chicken stock

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This recipe for chicken stock differs from the classic method I learned for making stock during my time at the Ecole Ferrandi in Paris.  At Ferrandi, all the vegetables were carefully peeled and dices and the herbs and spices tied into a boquet garni using cheesecloth.  However, I find that using the skins and peels

Chicken stock Read More »

This recipe for chicken stock differs from the classic method I learned for making stock during my time at the Ecole Ferrandi in Paris.  At Ferrandi, all the vegetables were carefully peeled and dices and the herbs and spices tied into a boquet garni using cheesecloth.  However, I find that using the skins and peels

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Pantry

Tomato Chutney

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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 also a good way to use plain preserved tomatoes in juice when fresh tomatoes are

Tomato Chutney Read More »

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 also a good way to use plain preserved tomatoes in juice when fresh tomatoes are

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Savory Dishes

Axoa d’Espelette

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This version of the classic veal and beef based specialty of the Basque countries is named for the town of  Espelette, which produces the famous ground chile powder that is one of the trademarks of Basque cooking.  In Espelette, the Axoa is made with ground meat, in contrast to other versions that call for the

Axoa d’Espelette Read More »

This version of the classic veal and beef based specialty of the Basque countries is named for the town of  Espelette, which produces the famous ground chile powder that is one of the trademarks of Basque cooking.  In Espelette, the Axoa is made with ground meat, in contrast to other versions that call for the

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Soups

Roasted fennel-potato soup with Gulf prawns, thyme leaves, croutons and honey

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This, soup, which is currently on the Winter 2015 menu at Café Presse, was developed by Chef de cuisine Dre Neeley. This recipe makes 6-8 servings.

Roasted fennel-potato soup with Gulf prawns, thyme leaves, croutons and honey Read More »

This, soup, which is currently on the Winter 2015 menu at Café Presse, was developed by Chef de cuisine Dre Neeley. This recipe makes 6-8 servings.

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