Recipes

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 […]

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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

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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 »

[portfolio_slideshow]

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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Pantry

Quince Jam

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Quince are an under appreciated fruit.  Cooks know them as the last fruit to be harvested in the Fall, and the real indication that winter in Seattle is on its way.  My grandmother use to include them in other jams and jellies because of their high pectin content.  But they are also make lovely jam

Quince Jam Read More »

[portfolio_slideshow]

Quince are an under appreciated fruit.  Cooks know them as the last fruit to be harvested in the Fall, and the real indication that winter in Seattle is on its way.  My grandmother use to include them in other jams and jellies because of their high pectin content.  But they are also make lovely jam

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Salads

Buttermilk-fried pork tongue on carrot-cumin-current crudite

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This salad has been a favorite at Le Pichet since we first served it in 2006.  We recently brought it back to the menu this Fall.  I slightly different version of this dish, but still featuring buttermilk-friend pork tongue, is currently on the Fall menu at Cafe Presse as well. Don’t be afraid to try

Buttermilk-fried pork tongue on carrot-cumin-current crudite Read More »

[portfolio_slideshow]

This salad has been a favorite at Le Pichet since we first served it in 2006.  We recently brought it back to the menu this Fall.  I slightly different version of this dish, but still featuring buttermilk-friend pork tongue, is currently on the Fall menu at Cafe Presse as well. Don’t be afraid to try

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Savory Dishes

Oeufs Mollets

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Cooking a perfect soft boiled egg, known as an “Oeufs Mollet” is a tricky affair.  You want the white to be set, but the yolk to be deliciously runny.  Runny whites or hard yolks just don’t satisfy.    In the past, I have always taken the time to bring the eggs to room temperature to

Oeufs Mollets Read More »

[portfolio_slideshow]

Cooking a perfect soft boiled egg, known as an “Oeufs Mollet” is a tricky affair.  You want the white to be set, but the yolk to be deliciously runny.  Runny whites or hard yolks just don’t satisfy.    In the past, I have always taken the time to bring the eggs to room temperature to

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Pantry | Recipes

Green Fig Jam

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Fantastic on bread but also great with hard sheep’s milk cheeses, fig jam is an easy introduction to jam making.  This recipe uses 6 pounds of figs only because that is the amount I had on hand.  Scale as needed.  Check out this post for more details about the jam making process. GREEN FIG JAM

Green Fig Jam Read More »

[portfolio_slideshow]

Fantastic on bread but also great with hard sheep’s milk cheeses, fig jam is an easy introduction to jam making.  This recipe uses 6 pounds of figs only because that is the amount I had on hand.  Scale as needed.  Check out this post for more details about the jam making process. GREEN FIG JAM

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Pantry

Vinegar with Summer Herbs

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Here is a useful recipe for using extra Summer herbs when they are plentiful and cheap.  This recipe is based on one found in the book The Unprejudiced Palette by Angelo Pellegrini (which is a colorful read, by the way).  It is very easy and economical to make and the final product adds a burst

Vinegar with Summer Herbs Read More »

[portfolio_slideshow]

Here is a useful recipe for using extra Summer herbs when they are plentiful and cheap.  This recipe is based on one found in the book The Unprejudiced Palette by Angelo Pellegrini (which is a colorful read, by the way).  It is very easy and economical to make and the final product adds a burst

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Savory Dishes

Oeufs plats jambon fromage

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This baked eggs dish, which is one of the most popular dishes at both Le Pichet and Cafe Presse, is also one of the simplest.  As a result, its success  depends almost entirely on choosing the best quality ingredients you can get your hands on. I first saw this dish prepared many years ago at

Oeufs plats jambon fromage Read More »

[portfolio_slideshow]

This baked eggs dish, which is one of the most popular dishes at both Le Pichet and Cafe Presse, is also one of the simplest.  As a result, its success  depends almost entirely on choosing the best quality ingredients you can get your hands on. I first saw this dish prepared many years ago at

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Charcuterie

Pork shank and Spring herb terrine

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This terrine differs from the Burgundian classic Jambon Persillée  in that it is made from fresh pork shanks instead of from smoked ham.  The inclusion of soft herbs give it a lightness that contrasts with many other terrines. This recipe makes two (6 cup) terrines

Pork shank and Spring herb terrine Read More »

[portfolio_slideshow]

This terrine differs from the Burgundian classic Jambon Persillée  in that it is made from fresh pork shanks instead of from smoked ham.  The inclusion of soft herbs give it a lightness that contrasts with many other terrines. This recipe makes two (6 cup) terrines

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