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.
Yesterday’s Special at Le Pichet Read More »
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.
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 »
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
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
Farm Table Report – University Market May 26 Read More »
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
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 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
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),
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),
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 »
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
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 »
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
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 »
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
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 »
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
According to an article in the February 1, 2011 edition of the New York Times written by David Jolly, fish farming is the fastest growing area of animal food production, having increased at a rate of 6.6% per year from 1970 to 2008. Fish products from aquaculture now make up 46% of the world’s supply
Considering Fish Farming Read More »
According to an article in the February 1, 2011 edition of the New York Times written by David Jolly, fish farming is the fastest growing area of animal food production, having increased at a rate of 6.6% per year from 1970 to 2008. Fish products from aquaculture now make up 46% of the world’s supply
