Vegetables

Savory Dishes

Piperade

Posted on

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 Read More »

Slide 1

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),

Tagged , , , | 3 Comments
Cafe Presse

New menu staff tasting at Cafe Presse

Posted on

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 »

Slide 1

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

Tagged , , , , , , , , | 1 Comment
Stuff

Local Pumpkin to Compete in the Nationals

Posted on

Monsieur Bergeroo of Orthez, in the Pyrénées Atlantique department (that’s right, the town were my wife and I have recently purchased a home for our retirement) is once again competing in the Concours National, the competition to find the largest pumpkin in France.  Evidently, the Bergeroo family is known for really big pumpkins; according to

Local Pumpkin to Compete in the Nationals Read More »

Monsieur Bergeroo of Orthez, in the Pyrénées Atlantique department (that’s right, the town were my wife and I have recently purchased a home for our retirement) is once again competing in the Concours National, the competition to find the largest pumpkin in France.  Evidently, the Bergeroo family is known for really big pumpkins; according to

Tagged , , , , | Leave a Comment
Markets and Sources

The Fall Harvest Season Arrives at the Pike Place Market

Posted on

When I think of the growing season in Seattle from the distance of the winter, I often make the mistake of associating July and August with height of the harvest.  This year especially, because of the very mild summer, spending time in the Pike Place Market has made the truth abundantly clear:  the real height

The Fall Harvest Season Arrives at the Pike Place Market Read More »

When I think of the growing season in Seattle from the distance of the winter, I often make the mistake of associating July and August with height of the harvest.  This year especially, because of the very mild summer, spending time in the Pike Place Market has made the truth abundantly clear:  the real height

Tagged , , , , | Leave a Comment
Pantry

Pickled Asparagus

Posted on

Pickling is a great way to put aside asparagus during the spring season to be enjoyed all year long.  This recipe gives a pickle with a mild dill flavor, great in a bloody mary or on a relish plate. Note that the amount of brine below is enough to make about 4 pint jars of

Pickled Asparagus Read More »

Slide 1

Pickling is a great way to put aside asparagus during the spring season to be enjoyed all year long.  This recipe gives a pickle with a mild dill flavor, great in a bloody mary or on a relish plate. Note that the amount of brine below is enough to make about 4 pint jars of

Tagged , | Leave a Comment
Scroll to Top