Recipes

Salads

Tahini and candied lemon vinaigrette

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This is the vinaigrette we use for our falafel salad at Cafe Presse this summer (2013).  Curly endive is tossed with cubes of summer melon and fresh figs, then dressed with this vinaigrette.  The salad is then topped with crispy falafels and served with a side of our Sauce Blanche.

Tahini and candied lemon vinaigrette Read More »

This is the vinaigrette we use for our falafel salad at Cafe Presse this summer (2013).  Curly endive is tossed with cubes of summer melon and fresh figs, then dressed with this vinaigrette.  The salad is then topped with crispy falafels and served with a side of our Sauce Blanche.

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Savory Dishes

Falafel

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This recipe, which is based on one given by Claudia Rodin in her classic 1968 “A Book of Middle Eastern Cooking” is always a popular summer dish at Le Pichet and Cafe Presse. Falafal can be served in many ways but my favorite is with a salad of summer vegetables, sauce blanche and a bit

Falafel Read More »

This recipe, which is based on one given by Claudia Rodin in her classic 1968 “A Book of Middle Eastern Cooking” is always a popular summer dish at Le Pichet and Cafe Presse. Falafal can be served in many ways but my favorite is with a salad of summer vegetables, sauce blanche and a bit

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Savory Dishes

Clams simmered with creamy clam fumet, sweet corn, bacon and basil

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This dish is currently on the menu at Cafe Presse (summer 2013).  Clams, unlike mussels, stay firm and delicious all summer long in cool Northwest waters, making possible this summer-y combination of ingredients.

Clams simmered with creamy clam fumet, sweet corn, bacon and basil Read More »

This dish is currently on the menu at Cafe Presse (summer 2013).  Clams, unlike mussels, stay firm and delicious all summer long in cool Northwest waters, making possible this summer-y combination of ingredients.

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Desserts and Sweets

Tourte aux blettes – sweet green chard and apple tart

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This unusual dessert can be found in pastry shops in the city of  Nice and throughout the Cote d’Azur.  Although the idea of green chard in a dessert may seem strange, its pairing with raisins and pine nuts is typical Nicoise cooking. About 8 portions

Tourte aux blettes – sweet green chard and apple tart Read More »

This unusual dessert can be found in pastry shops in the city of  Nice and throughout the Cote d’Azur.  Although the idea of green chard in a dessert may seem strange, its pairing with raisins and pine nuts is typical Nicoise cooking. About 8 portions

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Savory Dishes

Chicken Fricasse with mushrooms and creme fraiche

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Many people don’t think of slow simmering when deciding what to do with a chicken.  However, farm raised chickens lend themselves very well to this treatment, since they are generally full of flavor, less fatty and a bit firmer in texture than standard birds (which is to say tougher, especially in the legs).  All three

Chicken Fricasse with mushrooms and creme fraiche Read More »

Slide 1

Many people don’t think of slow simmering when deciding what to do with a chicken.  However, farm raised chickens lend themselves very well to this treatment, since they are generally full of flavor, less fatty and a bit firmer in texture than standard birds (which is to say tougher, especially in the legs).  All three

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Salads

Yakima asparagus with pine nuts, scallions, and chevre vinaigrette

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This salad, which is a favorite at Cafe Presse, is an easy way to make use of abondant asparagus during Washington’s short but sweet season. Serves 4 as a first course

Yakima asparagus with pine nuts, scallions, and chevre vinaigrette Read More »

Slide 1

This salad, which is a favorite at Cafe Presse, is an easy way to make use of abondant asparagus during Washington’s short but sweet season. Serves 4 as a first course

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Pantry

Olive walnut tapenade

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Tapenade is one of the archetypical condiments of the French region of Provence.  As with many regional specialties, there are as many versions of tapenade as there are cooks in Provence.  This version used 3 different varieties of olive, but the rich, earthy flavor given by the oil cured olives predominates.  If you plan to

Olive walnut tapenade Read More »

Tapenade is one of the archetypical condiments of the French region of Provence.  As with many regional specialties, there are as many versions of tapenade as there are cooks in Provence.  This version used 3 different varieties of olive, but the rich, earthy flavor given by the oil cured olives predominates.  If you plan to

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Desserts and Sweets

Gâteau de riz Grand-mère

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This “grandmother” style baked rice pudding is perhaps the most popular dessert we serve at Le Pichet and Cafe Presse.  It is an extremely versatile recipe, in that is can be served with fresh fruit in season and with dried fruit compotes in the winter.  It is currently on the menu at Cafe Presse (winter

Gâteau de riz Grand-mère Read More »

This “grandmother” style baked rice pudding is perhaps the most popular dessert we serve at Le Pichet and Cafe Presse.  It is an extremely versatile recipe, in that is can be served with fresh fruit in season and with dried fruit compotes in the winter.  It is currently on the menu at Cafe Presse (winter

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Charcuterie

Gateau de foie de volaille (smooth chicken liver terrine)

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This recipe was inspired by a classic Paul Bocuse dish.  In his version, he bakes the gateau in individual ramekins, then serves it warm with crayfish cream.  I was interested in developing a really good smooth liver terrine, so I adapted his recipe by trial and error to arrive at this final result.  It is

Gateau de foie de volaille (smooth chicken liver terrine) Read More »

This recipe was inspired by a classic Paul Bocuse dish.  In his version, he bakes the gateau in individual ramekins, then serves it warm with crayfish cream.  I was interested in developing a really good smooth liver terrine, so I adapted his recipe by trial and error to arrive at this final result.  It is

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