Duck and Apricot Terrine

For me, this meal was an opportunity to indulge in some of my favorite things! I am turning 30 after-all…so Escargot was a must for this meal, and so was beef wellington! I couldn’t quite afford to serve foie gras to 16 guests, so I decided to create a terrine  paired with a delicious shallot jam. The terrine’s single most important ingredient is the chicken livers, which my friend Anwar (who runs International Grocery and Halal Meats Inc. on 33rd and Greenmount – go there it is amazing!) has been saving for me for a few weeks! The livers mixed with pork, chicken, and duck, create an amazingly complex flavor. The mustard and cornichon juice give it a bit of an extra kick!

Olive Crisps with Green Olive Tapenade and Riclettes de Sardines

For our first course, the aperitif, I made a traditional Parisian cocktail, the 1789, created to celebrate the revolution! I wanted to create some nibbles while we sipped our cocktails, so I made these delicious Olive Crisps and served them with a Green Olive and Almond Tapenade with some Anchovy for extra flavor and some creamy, and delicious Riclettes de Sardines.

Marscapone Custard Tart

Some recipes are planned, others are the result of accidents…and this was a beautiful accident. I was preparing for my book launch and kneading bread as my egg whites for my tiramisu were whipping up. I got them to that beautiful firm peak, and proceeded to mix my mascarpone egg yolk mixture in…and I figured, I would just let my KitchenAid mix them together on the lowest setting. Wrong! I always say fold egg whites in by hand, and I didn’t follow my own advice! As the two mixed, the egg whites fell and turned into a delicious but liquidy mess that would never work for tiramisu.

Crème Brûlée

Crème Brûlée Daria Souvorova 3 hours serves: 4 people Nico loves Crème Brûlée, and I love baking him delicious things! I just refilled my butane torch and have been itching to see if my Crème Brûlée would be improved by using one of the vanilla beans I brought back from Hawaii instead of the vanilla…

Chanterelle Mushroom Soufflé

Chanterelle Mushroom Soufflé Daria Souvorova 2 hours serves: 2-3 people Chanterelle mushrooms are my favorite! My mom used to go hiking in the late summers and bring me jars full of freshly boiled Chanterelles, but she has not been able to find them of late…however, the addiction has been formed! I must have them every…

Chanterelle and Lentil Stew

Red wine is delicious with lentils, and I knew these flavors would pair really well with the earthiness of my Chanterelle mushrooms.  I was not wrong! This is a delicious dish, and really easy to make. Just combine the ingredients and simmer for a half an hour and you are ready for dinner!

Kalamata Olive and Rosemary Baguette

Kalamata Olive and Rosemary Baguette Daria Souvorova 4 hours serves: Makes 3 18 inch loaves Baguettes are my favorite bread to bake and Nico’s favorite bread to eat. The only competition for baguettes in his eyes is a Kalamata loaf. I decided to combine the two, an unconventional, but delicious juncture between Paris and Rome….

Ratatouille

I will be honest, my Ratatouille looks the way it does because I watched that Disney movie when I was younger. I was in college then and working on making my cuisine more elevated, and I wanted to give it a try. I fell in love with the dish and have been developing it slowly since then. Instead of using tomatoes, I like to use tomato paste at the bottom of my baking dish. I find it imparts a nice smoky flavor to the dish and makes it less soupy. Serve it alone, or with a tablespoon of chèvre on top. I like to use leftovers for open faced sandwiches. Ratatouille keeps and reheats very well.