Fromage

Desserts and Sweets

Gateau au fromage blanc de chevre

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This recipe was developed at Le Pichet when we were doing trials to perfect a recipe for Tourteau Poitevin,  a sweet cake made with fresh goat’s milk cheese that is a specialty of the region of Poitou.   Trials eventually led to a tourteau recipe made with mascarpone that I like very much and that […]

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This recipe was developed at Le Pichet when we were doing trials to perfect a recipe for Tourteau Poitevin,  a sweet cake made with fresh goat’s milk cheese that is a specialty of the region of Poitou.   Trials eventually led to a tourteau recipe made with mascarpone that I like very much and that

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Stuff

Dried plums poached in spiced red wine

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Recently, I noticed an article written by Martha Rose Shuleman in the food section of the  New York Times that struck a chord.  It was about prunes poached in red wine, a classic French bistro dessert, but also one that I have always had a hard time selling to diners here in Seattle.  Their image

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Recently, I noticed an article written by Martha Rose Shuleman in the food section of the  New York Times that struck a chord.  It was about prunes poached in red wine, a classic French bistro dessert, but also one that I have always had a hard time selling to diners here in Seattle.  Their image

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Cafe Presse

April 2014 Corner Table Dinner

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What: Family-style dinner at Café Presse When: Tuesday April 29, 2014, 6:30pm Where: The back room at Cafe Presse The menu for the April 2014 Corner Table has been set and will feature new dishes from our Spring 2014 menu!  The next Corner Table dinner at Café Presse is scheduled for Tuesday April 29, 2014

April 2014 Corner Table Dinner Read More »

What: Family-style dinner at Café Presse When: Tuesday April 29, 2014, 6:30pm Where: The back room at Cafe Presse The menu for the April 2014 Corner Table has been set and will feature new dishes from our Spring 2014 menu!  The next Corner Table dinner at Café Presse is scheduled for Tuesday April 29, 2014

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Stuff

Sheep cheese and cherry jam

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Orthez, France  January 10, 2014 Another case where a traditional combination proves to be right on the money:  Sheep’s milk cheese from the Pyrenees served with confiture made from the local sour black cherries. It’s a combination that one sees so often in this part of  France that it is easy to forget to look

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Slide 1

Orthez, France  January 10, 2014 Another case where a traditional combination proves to be right on the money:  Sheep’s milk cheese from the Pyrenees served with confiture made from the local sour black cherries. It’s a combination that one sees so often in this part of  France that it is easy to forget to look

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Cafe Presse

October 2013 Corner Table Menu

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What: Family-style dinner at Cafe Presse When: Tuesday October 29, 2013 6:30pm Where: The back room at Cafe Presse The menu for the October Corner Table is complete!  The next Corner Table dinner at Cafe Presse is scheduled for Tuesday October 29, 2013 at 6:30pm.  Space is limited and by reservation only so call today

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What: Family-style dinner at Cafe Presse When: Tuesday October 29, 2013 6:30pm Where: The back room at Cafe Presse The menu for the October Corner Table is complete!  The next Corner Table dinner at Cafe Presse is scheduled for Tuesday October 29, 2013 at 6:30pm.  Space is limited and by reservation only so call today

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Stuff

Green Chard for Dessert?

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Green Chard: not just for dinner I recently set out to make a Tourte aux blettes,  a sweet tarte made with green chard, which is a specialty of the city of Nice on the French Riviera.  If you are saying “Green chard for dessert?  You gotta be kiddin’ me”, trust me, you are not alone; 

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Slide 1

Green Chard: not just for dinner I recently set out to make a Tourte aux blettes,  a sweet tarte made with green chard, which is a specialty of the city of Nice on the French Riviera.  If you are saying “Green chard for dessert?  You gotta be kiddin’ me”, trust me, you are not alone; 

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Salads

Yakima asparagus with pine nuts, scallions, and chevre vinaigrette

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This salad, which is a favorite at Cafe Presse, is an easy way to make use of abondant asparagus during Washington’s short but sweet season. Serves 4 as a first course

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Slide 1

This salad, which is a favorite at Cafe Presse, is an easy way to make use of abondant asparagus during Washington’s short but sweet season. Serves 4 as a first course

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France

Merlin roti au four

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I am once again in Orthez, with several weeks of down time to look forward to…well, as always, there are things to do in the category of “household improvements”, but that is a pretty well populated category that will extend well into the future, so it doesn’t seem terribly pressing. And as always, one of

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Slide 1

I am once again in Orthez, with several weeks of down time to look forward to…well, as always, there are things to do in the category of “household improvements”, but that is a pretty well populated category that will extend well into the future, so it doesn’t seem terribly pressing. And as always, one of

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Cafe Presse

April 2013 Corner Table Menu

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What: Family-style dinner at Cafe Presse When: Tuesday April 30, 2013 6:30pm Where: The back room at Cafe Presse The menu for the March Corner Table is complete!  The next Corner Table dinner at Cafe Presse is scheduled for Tuesday April 30, 2013 at 6:30pm.  Space is limited and by reservation only so call today

April 2013 Corner Table Menu Read More »

Slide 1

What: Family-style dinner at Cafe Presse When: Tuesday April 30, 2013 6:30pm Where: The back room at Cafe Presse The menu for the March Corner Table is complete!  The next Corner Table dinner at Cafe Presse is scheduled for Tuesday April 30, 2013 at 6:30pm.  Space is limited and by reservation only so call today

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