Pistou

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Time to fire up the barbecue!

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What a beautiful day in the sunny southwest of France!  Cool, misty morning, then sunny with clear skies, low humidity and not a cloud in the sky.  What else is there to do but to fire up the Weber kettle?  Locally, zuchini has been coming on strong for a few weeks, eggplants and peppers have […]

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Slide 1

What a beautiful day in the sunny southwest of France!  Cool, misty morning, then sunny with clear skies, low humidity and not a cloud in the sky.  What else is there to do but to fire up the Weber kettle?  Locally, zuchini has been coming on strong for a few weeks, eggplants and peppers have

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Stuff

Trout from the Pyrenees with favas, baby artichokes and nettle pistou

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Here is one idea of how to serve nettle pistou. These favas where so young and tender, I didn’t bother to peel them.

Trout from the Pyrenees with favas, baby artichokes and nettle pistou Read More »

Slide 1

Here is one idea of how to serve nettle pistou. These favas where so young and tender, I didn’t bother to peel them.

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Sauces

Nettle Pistou

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Nettles pop up in our yard pretty much any place we leave to grow wild.  Which is fine by me, as nettles are not only very useful in organic gardening, they are also one of pleasures of the spring table.  We save the tender new leaves for recipes, and chop the tough, older stems and

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Slide 1

Nettles pop up in our yard pretty much any place we leave to grow wild.  Which is fine by me, as nettles are not only very useful in organic gardening, they are also one of pleasures of the spring table.  We save the tender new leaves for recipes, and chop the tough, older stems and

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Stuff

New to the menu at Café Presse

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Just added to the menu at Café Presse this morning: Cold salad of marinated white beans, roasted Delicata squash and Brussel sprouts, black currants and kale-parsley pistou, served with your choice of grilled marinated Portobello mushroom VG or olive oil poached Alaskan Pollock filet.

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Slide 1

Just added to the menu at Café Presse this morning: Cold salad of marinated white beans, roasted Delicata squash and Brussel sprouts, black currants and kale-parsley pistou, served with your choice of grilled marinated Portobello mushroom VG or olive oil poached Alaskan Pollock filet.

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