Author Archives: JJ Proville

About JJ Proville

JJ Proville is a Seattle-based cook with a penchant for beautiful farmers' market produce, rustic cooking, fine animals, and natural presentation. After some time spent in food writing (and receiving a nomination for a James Beard media award) he spent time cooking at Manhattan's well-loved Gramercy Tavern and Fort Defiance, Brooklyn's most charming cocktail bar. He is now helping to craft the most authentic pasta in the Northwest at Seattle's Il Corvo.

SAVOIR FARE :: SWEET + SAVORY CRÊPES

savoir fare sweet and savory crepes coco+kelley

The crêpe itself is a noble, balanced creature, but take liberties with the filling; it can be as rustic, ethnic, seasonal, low-brow or as fancy as you wish. Our most luxurious and delicate savory Easter crêpe is an excellent excuse to use some of the legendary sweet and succulent Pacific Northwest Dungeness crab along with […]

9 responses on “SAVOIR FARE :: SWEET + SAVORY CRÊPES

  1. Katie O'Keefe

    My Lord, these ALL look amazing. Sending these to the hubby (the cook in our family) for some weekend breakfast inspiration. :)

    Happy Monday!
    katieokeefeblog.wordpress.com

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SAVOIR FARE :: TWO SALADS, ONE STAR INGREDIENT

jj proville for coco+kelley smoked salmon buttermilk salad

If the Northwest has one thing in abundance besides clouds, it surely must be salmon. The fishmongers over at Seattle’s Pike Place Market stock it in absurd quantities, partly to impress gawking tourists, partly because they do sell a tremendous amount. But what do they do with all the salmon that goes past those fleeting […]

5 responses on “SAVOIR FARE :: TWO SALADS, ONE STAR INGREDIENT

  1. Natasha

    … and as I am looking at the ingredients i am thinking to myself… hmmm, I just did that, well, actually I made the most yummy quiche with Brie and Salmon, paired it with a salad :)

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SAVOIR FARE :: CAULIFLOWER SOUP

Lemongrass Cauliflower Soup with Nantucket Bay Scallops

My dear readers, I have quite the treat for you today. You may remember me waxing poetic about my sailing trip this summer, but what I  may not have mentioned is how that trip included my friend JJ Proville – a fantastic chef hailing out of Brooklyn – and how his daily meals made our […]

22 responses on “SAVOIR FARE :: CAULIFLOWER SOUP

    1. Jacob

      Bravo , Jonathan, j’ai adoré ta recette.
      Si tu ne veux pas faire la dépense des coquilles St. Jacques, tu peux travailler avec du roquefort. …
      Bisous
      Hélène

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    1. Open

      holy crap, that looks incredible!i love it when i see a recpie with two things that i love but had never thought about putting together. now, i think i might be mildly obsessed with making this dish (especially since cauliflower soup was on this week’s menu anyway).

      Reply
  1. Jen BA

    My dad makes a cauliflower and shrimp bisque every year on Christmas morning. This souns so similiar but adds a little twist. I think I might test it out for my next supper club!

    Reply
  2. Chloe Moon

    I keep hearing about cauliflower soup…It must be a sign that I have to try it!! Scallops in it too? This sounds too delicious!! I’m going to pin this post on pinterest so I remember it!! =)

    Thank you!

    Ergo-Blog

    Reply
  3. Diana

    Brown butter just gives anything so much depth of flavor! This soup looks delightfully rich and comforting. Seems like the perfect appetizer for Christmas Eve dinner!

    Reply
  4. hungry1

    Tried this out tonight since I had all the ingredients on hand (I’m weird, I know). Noticed a small typo: though it’s pretty clear where they get used, the shallots mentioned in the ingredients never get addressed in the instructions. Turned out delicious. Nice elegant blend of flavors.

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