Vegetables

Stuff

Cauliflower gratin

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Having purchased a fat cauliflower in the market, our evening meal featured a gratin of cauliflower served with pan seared pork chops.  However, I can’t claim that this was  exactly a “market inspiration”.  Instead, the idea came from an email from renowned Seattle food journalist Nancy Leson, who is preparing an article on crème fraiche […]

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Having purchased a fat cauliflower in the market, our evening meal featured a gratin of cauliflower served with pan seared pork chops.  However, I can’t claim that this was  exactly a “market inspiration”.  Instead, the idea came from an email from renowned Seattle food journalist Nancy Leson, who is preparing an article on crème fraiche

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Food in the News

Tomatoes engineered for flavor

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A friend recently forwarded me this article by Kenneth Chang in the NY Times which discusses efforts by scientists at the University of Florida’s Institute for Plant Innovation to built a better tasting tomato that can still be mass marketed.  In this case, the methods to be used are plain old selective breeding, backed up

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Slide 1

A friend recently forwarded me this article by Kenneth Chang in the NY Times which discusses efforts by scientists at the University of Florida’s Institute for Plant Innovation to built a better tasting tomato that can still be mass marketed.  In this case, the methods to be used are plain old selective breeding, backed up

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Events

Cooking Demo today at 2pm

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If you are anywhere near the Pike Place Market today, Sunday August 4, 2013, would be pleased to have you drop by the Chef Demonstration Booth today between 2 and 3pm for a cooking demonstration give jointly by myself and Le Pichet Chef de Cuisine Jack Spiess. Here’s what we will be cooking: “Roasted beet

Cooking Demo today at 2pm Read More »

If you are anywhere near the Pike Place Market today, Sunday August 4, 2013, would be pleased to have you drop by the Chef Demonstration Booth today between 2 and 3pm for a cooking demonstration give jointly by myself and Le Pichet Chef de Cuisine Jack Spiess. Here’s what we will be cooking: “Roasted beet

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Desserts and Sweets

Tourte aux blettes – sweet green chard and apple tart

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This unusual dessert can be found in pastry shops in the city of  Nice and throughout the Cote d’Azur.  Although the idea of green chard in a dessert may seem strange, its pairing with raisins and pine nuts is typical Nicoise cooking. About 8 portions

Tourte aux blettes – sweet green chard and apple tart Read More »

This unusual dessert can be found in pastry shops in the city of  Nice and throughout the Cote d’Azur.  Although the idea of green chard in a dessert may seem strange, its pairing with raisins and pine nuts is typical Nicoise cooking. About 8 portions

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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; 

Green Chard for Dessert? Read More »

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

Yakima asparagus with pine nuts, scallions, and chevre vinaigrette Read More »

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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Markets and Sources

Its Spring in the Béarn

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While Seattle waits for the Spring produce, spring arrived a few weeks ago in the Béarn.  Asparagus, both white and green and as thick as my thumb mark the apex of the season.  Strawberries (strawberries!  We will be waiting  weeks for then at home) from les Landes, 20 minutes north of Orthez in varieties with

Its Spring in the Béarn Read More »

Slide 1

While Seattle waits for the Spring produce, spring arrived a few weeks ago in the Béarn.  Asparagus, both white and green and as thick as my thumb mark the apex of the season.  Strawberries (strawberries!  We will be waiting  weeks for then at home) from les Landes, 20 minutes north of Orthez in varieties with

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Le Pichet

Spring dishes new to the menu at Le Pichet

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As more spring vegetables arrive in the market, chef de cuisine Jack Spiess has been adding new spring-inspired dishes to the menu at Le Pichet (he also took these photos…thanks Jack).  Enjoy!

Spring dishes new to the menu at Le Pichet Read More »

Slide 1

As more spring vegetables arrive in the market, chef de cuisine Jack Spiess has been adding new spring-inspired dishes to the menu at Le Pichet (he also took these photos…thanks Jack).  Enjoy!

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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

Merlin roti au four Read More »

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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