Charcuterie

Stuff

Appetizer Special at Le Pichet

Posted on

Appetizer special, Sunday May 27, 2012 at Le Pichet: “Pork shank and Spring herb terrine, served on a warm salad of fingerling potatoes, local asparagus, crispy pork skin and a shallot-caper-grain mustard vinaigrette” I made 4 terrines, and two have already sold so we will probably only have this as a special today and tomorrow. […]

Appetizer Special at Le Pichet Read More »

[portfolio_slideshow]

Appetizer special, Sunday May 27, 2012 at Le Pichet: “Pork shank and Spring herb terrine, served on a warm salad of fingerling potatoes, local asparagus, crispy pork skin and a shallot-caper-grain mustard vinaigrette” I made 4 terrines, and two have already sold so we will probably only have this as a special today and tomorrow.

Tagged , | Leave a Comment
Charcuterie

Country style pâté with pork and duck confit

Posted on

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

Tagged , | Leave a Comment
Stuff

What to do with extra duck confit?

Posted on

Recently at Cafe Presse, we served a country-style pate made with pork and duck confit as a daily special.  As is often the case, the inspiration for this pate came from the fact that we had too much of something in the house and had to come up with an idea to make use of

What to do with extra duck confit? Read More »

[portfolio_slideshow]

Recently at Cafe Presse, we served a country-style pate made with pork and duck confit as a daily special.  As is often the case, the inspiration for this pate came from the fact that we had too much of something in the house and had to come up with an idea to make use of

Tagged , | 7 Comments
Stuff

2011 Foie Gras Terrine Photos

Posted on

  Making foie gras terrine is a Holiday tradition around our house.  As described in an earlier post, a good terrine of foie gras is, in France, as important to Christmas, as, well, Pere Noël.   This year during the terrine making process, I got some additional photos that might be helpful if you are trying

2011 Foie Gras Terrine Photos Read More »

[portfolio_slideshow]

  Making foie gras terrine is a Holiday tradition around our house.  As described in an earlier post, a good terrine of foie gras is, in France, as important to Christmas, as, well, Pere Noël.   This year during the terrine making process, I got some additional photos that might be helpful if you are trying

Tagged , | Leave a Comment
Le Pichet

Plat du Jour at Le Pichet: Raclette Savoyarde

Posted on

What:  Raclette Savorarde to be featured Plat du jour at Le Pichet When:  During dinner only, beginning about October 7, 2011, until it is gone (the dinner special changes nightly…call Le Pichet to confirm that availability of Raclette) Where:  Le Pichet Just a quick note for those of you who are fans of Raclette Savoyarde:Normally

Plat du Jour at Le Pichet: Raclette Savoyarde Read More »

[portfolio_slideshow]

What:  Raclette Savorarde to be featured Plat du jour at Le Pichet When:  During dinner only, beginning about October 7, 2011, until it is gone (the dinner special changes nightly…call Le Pichet to confirm that availability of Raclette) Where:  Le Pichet Just a quick note for those of you who are fans of Raclette Savoyarde:Normally

Tagged , , | Leave a Comment
Cafe Presse | Le Pichet

Raclette cheese is gone until Winter

Posted on

I am sorry to say that we have sold out of all the wonderful raw milk raclette cheese made by the “Les Fruitieres des Bornes” dairy in the French Savoie and that no more is currently available in Seattle.  As we would rather not offer our Raclette Savoyarde than substitute an inferior cheese, we will

Raclette cheese is gone until Winter Read More »

[portfolio_slideshow]

I am sorry to say that we have sold out of all the wonderful raw milk raclette cheese made by the “Les Fruitieres des Bornes” dairy in the French Savoie and that no more is currently available in Seattle.  As we would rather not offer our Raclette Savoyarde than substitute an inferior cheese, we will

Tagged , , | Leave a Comment
Le Pichet

Raclette in the Summer?

Posted on

Raclette Savoyarde is now available as a dinner special at Le Pichet Supply is limited, so call today to make a reservation for dinner.   Le Pichet’s Raclette Savoyarde was recently featured on the Food Network show “The Best Thing I Ever Ate” and many people have called to see if this dish is currently

Raclette in the Summer? Read More »

[portfolio_slideshow]

Raclette Savoyarde is now available as a dinner special at Le Pichet Supply is limited, so call today to make a reservation for dinner.   Le Pichet’s Raclette Savoyarde was recently featured on the Food Network show “The Best Thing I Ever Ate” and many people have called to see if this dish is currently

Tagged , , | 1 Comment
Charcuterie | Savory Dishes

Raclette Savoyarde

Posted on

Raclette Savoyarde, along with Fondue, is an arch-typical dishes of the region of the French Alps.  Since it is a very simple dish, it is quick to prepare and depends almost entirely on the quality of the ingredients chosen.  Choose waxy, think skinned new potatoes.  Any mix of sliced hams and sausages may be used,

Raclette Savoyarde Read More »

[portfolio_slideshow]

Raclette Savoyarde, along with Fondue, is an arch-typical dishes of the region of the French Alps.  Since it is a very simple dish, it is quick to prepare and depends almost entirely on the quality of the ingredients chosen.  Choose waxy, think skinned new potatoes.  Any mix of sliced hams and sausages may be used,

Tagged , | 4 Comments
Charcuterie

Terrine of whole duck foie gras

Posted on

Perhaps the simplest of recipes for foie gras, this terrine is also the preparation that best highlights the subtle flavor and luxurious texture of the liver.  However, nothing is disguised in this preparation so it is imperative that the best possible quality foie gras be used.  Suggestions for wine to accompany foie gras are many

Terrine of whole duck foie gras Read More »

[portfolio_slideshow]

Perhaps the simplest of recipes for foie gras, this terrine is also the preparation that best highlights the subtle flavor and luxurious texture of the liver.  However, nothing is disguised in this preparation so it is imperative that the best possible quality foie gras be used.  Suggestions for wine to accompany foie gras are many

Tagged , | 9 Comments
Cafe Presse | Le Pichet

Raclette to be “The Best Thing I Ever Ate”

Posted on

I was contacted recently by The Food Network, about filming a segment for the show “Best Thing I Ever Ate” at Le Pichet.  Seems that Alton Brown, the host of “Good Eats” and front man for “Iron Chef America” was in for dinner at Le Pichet late last year and was very much taken by

Raclette to be “The Best Thing I Ever Ate” Read More »

[portfolio_slideshow]

I was contacted recently by The Food Network, about filming a segment for the show “Best Thing I Ever Ate” at Le Pichet.  Seems that Alton Brown, the host of “Good Eats” and front man for “Iron Chef America” was in for dinner at Le Pichet late last year and was very much taken by

Tagged , , , | 3 Comments
Scroll to Top