Savory Dishes

Savory Dishes

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

Posted on

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

Tagged , , , | Leave a Comment
Savory Dishes

Poulet au vin jaune

Posted on

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,

Poulet au vin jaune Read More »

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,

Tagged , , , | 7 Comments
Savory Dishes

Axoa d’Espelette

Posted on

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

Tagged , , | Leave a Comment
Savory Dishes

Falafels

Posted on

The recipe that we use at Le Pichet and Cafe Presse for falafel owes a lot to Claudia Rodin’s seminal cookbook, A Book of Middle Eastern Food. This recipe will make enough to feed 8 people generously.

Falafels Read More »

The recipe that we use at Le Pichet and Cafe Presse for falafel owes a lot to Claudia Rodin’s seminal cookbook, A Book of Middle Eastern Food. This recipe will make enough to feed 8 people generously.

Leave a Comment
Savory Dishes

Falafel

Posted on

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

Tagged , | Leave a Comment
Savory Dishes

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

Posted on

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.

Leave a Comment
Savory Dishes

Chicken Fricasse with mushrooms and creme fraiche

Posted on

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

Tagged , , , | Leave a Comment
Savory Dishes

Oeufs Mollets

Posted on

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 »

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

Tagged , | 1 Comment
Savory Dishes

Oeufs plats jambon fromage

Posted on

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 »

Slide 1

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

Tagged , , , | Leave a Comment
Savory Dishes

Brandade Nîmoise

Posted on

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

Brandade Nîmoise Read More »

Slide 1

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

Tagged | 2 Comments
Scroll to Top