Recipes

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 […]

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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

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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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Savory Dishes

Brandade Nîmoise

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Brandade de morue is a  salt cod dish from the French Mediterranean coast.  This very traditional preparation involves gently simmering the  salt cod in milk, then mixing it with garlic, olive oil and cream.  We add a bit of potato to the mixture (a particularity that comes from the Provençal city of Nîmes, which accounts

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[portfolio_slideshow]

Brandade de morue is a  salt cod dish from the French Mediterranean coast.  This very traditional preparation involves gently simmering the  salt cod in milk, then mixing it with garlic, olive oil and cream.  We add a bit of potato to the mixture (a particularity that comes from the Provençal city of Nîmes, which accounts

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Savory Dishes

Piperade

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Piperade is the quintessential Basque sauce and condiment, an indispensable basic of Basque cooking.  It is essentially a slow simmered compote of sweet peppers, tomato and onions, flavored with thyme and Piment d’Espelette.  Piperade can be used in many dishes, including with eggs (the photo shows a dish of eggs baked with prawns and piperade),

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[portfolio_slideshow]

Piperade is the quintessential Basque sauce and condiment, an indispensable basic of Basque cooking.  It is essentially a slow simmered compote of sweet peppers, tomato and onions, flavored with thyme and Piment d’Espelette.  Piperade can be used in many dishes, including with eggs (the photo shows a dish of eggs baked with prawns and piperade),

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Salads

Salade Verte

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This version of the classic Salade Verte has been on the menu at Le Pichet and Cafe Presse every day that we have been open. The salade verte is the ultimate expression of simple food, simply prepared.  Because there are no tricks or gimmicks to hid mistakes, the quality of every ingredient is paramount.  We

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[portfolio_slideshow]

This version of the classic Salade Verte has been on the menu at Le Pichet and Cafe Presse every day that we have been open. The salade verte is the ultimate expression of simple food, simply prepared.  Because there are no tricks or gimmicks to hid mistakes, the quality of every ingredient is paramount.  We

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Salads

Escarole salad with winter pears, cauliflower, capers-anchovy vinaigrette

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This wintery salad was on the menu in the Fall of 2011 at Cafe Presse.  Thanks to Becky St. Clair for requesting the recipe. Ingredients 1/4 cup Dijon mustard 10 anchovy filets in oil 1/4 cup toasted pinenuts 1 cloves garlic, peeled and germ removed 1 small shallot, peeled 1/4 teaspoon India Red flaked chili

Escarole salad with winter pears, cauliflower, capers-anchovy vinaigrette Read More »

[portfolio_slideshow]

This wintery salad was on the menu in the Fall of 2011 at Cafe Presse.  Thanks to Becky St. Clair for requesting the recipe. Ingredients 1/4 cup Dijon mustard 10 anchovy filets in oil 1/4 cup toasted pinenuts 1 cloves garlic, peeled and germ removed 1 small shallot, peeled 1/4 teaspoon India Red flaked chili

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Charcuterie

Country style pâté with pork and duck confit

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We first developed this  rustic, country-style pate because we needed to use up some extra confit of duck at Cafe Presse.  It was so popular with our guests that we hope to serve it more often.  We offered it as a daily special, served with  cornichons, grain mustard and an apple-black currant-thyme compote. Although this

Country style pâté with pork and duck confit Read More »

[portfolio_slideshow]

We first developed this  rustic, country-style pate because we needed to use up some extra confit of duck at Cafe Presse.  It was so popular with our guests that we hope to serve it more often.  We offered it as a daily special, served with  cornichons, grain mustard and an apple-black currant-thyme compote. Although this

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Pantry

Canned albacore tuna

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This recipe is from Jeremy Brown, local fisherman, who was in charge of the Slow Foods Seattle Tuna Canning Class in January 2012.    At that demonstration, half pint glass jars with screw top lids were used.

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This recipe is from Jeremy Brown, local fisherman, who was in charge of the Slow Foods Seattle Tuna Canning Class in January 2012.    At that demonstration, half pint glass jars with screw top lids were used.

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Desserts and Sweets

Almond Breakfast Cafe

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This dense, almond cake is featured every morning as a breakfast pastry at Cafe Presse, along with our house-made croissants, pain au chocolat and brioche.  Thanks to Desiree for requesting this recipe. Makes 1 cake, about 6 to 8 servings Ingredients 1 cup granulated sugar 5.5 oz almond paste 5.5 oz room temperature butter 1/2

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This dense, almond cake is featured every morning as a breakfast pastry at Cafe Presse, along with our house-made croissants, pain au chocolat and brioche.  Thanks to Desiree for requesting this recipe. Makes 1 cake, about 6 to 8 servings Ingredients 1 cup granulated sugar 5.5 oz almond paste 5.5 oz room temperature butter 1/2

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Savory Dishes

Lentil Ragout with kale, winter squash and brown butter-garlic cream

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This hearty Fall ragout is featured on the Fall 2011 menu at Cafe Presse, where we offer it topped with either a crispy leg of duck confit or with a sunny side up fried farm egg.  I have had a number of requests for the recipe so thought it would be best to just post

Lentil Ragout with kale, winter squash and brown butter-garlic cream Read More »

[portfolio_slideshow]

This hearty Fall ragout is featured on the Fall 2011 menu at Cafe Presse, where we offer it topped with either a crispy leg of duck confit or with a sunny side up fried farm egg.  I have had a number of requests for the recipe so thought it would be best to just post

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