Fish

Le Pichet

Fall dishes at Le Pichet

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On October 4, 2012,  we added new Fall inspired dishes to the Le Pichet menu…check out photos here. Crispy buttermilk fried pork tongue served on carrot crudité with black currents, Italian parsley and a cumin-brandy vinaigrette.

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On October 4, 2012,  we added new Fall inspired dishes to the Le Pichet menu…check out photos here. Crispy buttermilk fried pork tongue served on carrot crudité with black currents, Italian parsley and a cumin-brandy vinaigrette.

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Stuff

Yesterday’s Special at Le Pichet

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Main course special yesterday (Friday September 14, 2012) at Le Pichet: Pan Roasted Black Cod with Parisian-style  gnocchi, spinach, and chives in a tomato and charred leek fumet.

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Main course special yesterday (Friday September 14, 2012) at Le Pichet: Pan Roasted Black Cod with Parisian-style  gnocchi, spinach, and chives in a tomato and charred leek fumet.

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Stuff

Good eating with a nice beurre blanc

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Recently caught in the waters of the Gave de Pau near Orthez (gave = river in the local dialect):  A pike measuring almost 1 meter in length.  The feature article in the local newspaper SudOuest goes on to state that it has been an exceptional year for fishing in the gave with unusually high number

Good eating with a nice beurre blanc Read More »

[portfolio_slideshow]

Recently caught in the waters of the Gave de Pau near Orthez (gave = river in the local dialect):  A pike measuring almost 1 meter in length.  The feature article in the local newspaper SudOuest goes on to state that it has been an exceptional year for fishing in the gave with unusually high number

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Markets and Sources

Farm Table Report – University Market May 26

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9am Saturday at the University Farmers Market Memorial Day Weekend and the weather feels almost like summer.  Even at 9am, the air is warm, no breeze, few clouds. I took the old number 43 bus to the University Farmer’s Market this morning, not sure exactly what to expect.  Given the holiday weekend, it is possible

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9am Saturday at the University Farmers Market Memorial Day Weekend and the weather feels almost like summer.  Even at 9am, the air is warm, no breeze, few clouds. I took the old number 43 bus to the University Farmer’s Market this morning, not sure exactly what to expect.  Given the holiday weekend, it is possible

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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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Stuff

That’s a big prawn

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If you are looking for the latest word in seafood, check out this article from the Huffington Post about Super Giant Prawns that were recently discovered in the deep ocean near New Zealand.  Once I get over the fact that these prawns more closely resemble insects than other shellfish, I can’t help wondering how they

That’s a big prawn Read More »

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If you are looking for the latest word in seafood, check out this article from the Huffington Post about Super Giant Prawns that were recently discovered in the deep ocean near New Zealand.  Once I get over the fact that these prawns more closely resemble insects than other shellfish, I can’t help wondering how they

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Cafe Presse

New menu staff tasting at Cafe Presse

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The winter menu at Cafe Presse is up and running as of 9a.m. this morning. The entire staff of Cafe Presse gathered this morning before service started (by the way, that’s pretty early for residents of Capitol Hill) to see, ask questions about and taste all the new winter dishes.  I sent the final text

New menu staff tasting at Cafe Presse Read More »

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The winter menu at Cafe Presse is up and running as of 9a.m. this morning. The entire staff of Cafe Presse gathered this morning before service started (by the way, that’s pretty early for residents of Capitol Hill) to see, ask questions about and taste all the new winter dishes.  I sent the final text

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Stuff

Canning Tuna with Slow Foods Seattle

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Slow Foods Seattle held their 2nd Annual Tuna Canning Workshop, directed by local fisherman Jeremy Brown on Sunday January 8, 2012.  This event caught my eye for a couple of reasons. First,  I am a big fan of preserved fish in all of its many forms.  Sardines, anchovies, octopus, tuna, herring, the whole world of

Canning Tuna with Slow Foods Seattle Read More »

[portfolio_slideshow]

Slow Foods Seattle held their 2nd Annual Tuna Canning Workshop, directed by local fisherman Jeremy Brown on Sunday January 8, 2012.  This event caught my eye for a couple of reasons. First,  I am a big fan of preserved fish in all of its many forms.  Sardines, anchovies, octopus, tuna, herring, the whole world of

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Food in the News

Is there a good fish farm?

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In a post concerning fish farming, I asked the question “why would anyone choose farm raised fish when the options for sustainable wild caught fish are so plentiful?”.  I believe that this is a legitimate question, given the inferior quality of most farmed fish I’ve tasted.  By way of answer, a friend, who is also

Is there a good fish farm? Read More »

[portfolio_slideshow]

In a post concerning fish farming, I asked the question “why would anyone choose farm raised fish when the options for sustainable wild caught fish are so plentiful?”.  I believe that this is a legitimate question, given the inferior quality of most farmed fish I’ve tasted.  By way of answer, a friend, who is also

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