Handmade Pasta with a Creamy Leek Sauce

Handmade Pasta with a Creamy Leek Sauce Daria Souvorova 2 hours serves: 8-12 people Nico’s mentor is in town from France and had us over for a Guinea Fowl meal. It was delicious! We had to return the favor. So before sending him back to France, Nico and I decided to host him for a…

Rabbit in Mustard Sauce

This recipe is very special to us here at Chez Nous. You see, on our first date, Nico and I decided to get together and cook a rabbit (it’s not weird that that was our first date…we knew each other before, calm down). Rabbit in Mustard Sauce is his dad’s favorite way to cook it, he told me, but the last time he was in charge he burned the rabbit. I decided that we should try our own version of Lapin a la Moutarde. We looked up several recipes and decided on something. The flavor was great, but the meat ended up a little tough, we weren’t very experienced in cooking rabbit. The date went over well anyway.

Pork and Persimmon Terrine

I created this recipe for my 30th birthday this past fall, and it was a huge hit. For me, that meal was an opportunity to indulge in some of my favorite things! I couldn’t quite afford to serve foie gras to 16 guests, so I decided to create a terrineĀ  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!

Swordfish Steaks with Asparagus in a Browned Butter Sauce

This past weekend, Nico and I had a little feast, just the two of us… it was a pretty healthy feast! I bought a lot of beautiful cuts of fish during my last visit to Trader Joe’s and wanted to give swordfish steaks a try.

I decided to treat them to my favorite “fish solution.” I seared the bad boys in butter and let them finish cooking in the oven. Then, I scraped up the browned bits with a bit more butter, capers, and a squeeze of lemon juice. Since my lovely friends Keith and Jackeline gave us an herb planter, and the basil is turning into a beast, so I decided to throw in some sliced basil instead of the traditional parsley. It was delicious.

Raspberry and Rose Charlotte

There is something really beautiful and subtle in the mixture of raspberries and rose water, I cannot stop recommending it. In this recipe, we almost create a twist on a berry tiramisu. You will need more lady fingers than you think, so stock up! I used about 55-60 to fill out my 12 inch spring form.

Wine Braised Duck Legs with Pommes d’Anna

This dish is one of the most delicious things I have made in ages, and I am really proud of how the flavors came together. I had some purple potatoes in the fridge and decided they would make a gorgeous pommes d’Anna. I collected the duck fat from searing the duck and used it instead of butter in the potatoes. AMAZING!

Chocolate Mousse with Raspberry Coulis

Chocolate Mousse with Raspberry Coulis Daria Souvorova 30 minutes plus 4 hours rest serves: 6 Have you ever wanted a super impressive dessert without having to work too hard? This is it! I made this beautiful Chocolate Mousse with Raspberry Coulis for Valentine’s day…because what is more romantic than chocolate and raspberry? Nothing! I have…

Rabbit Polenta with Porcini Mushrooms

I wanted to do something special for Valentine’s day, so I searched through my pantry for amazing ingredients to serve as inspiration. I saw my reserves of Porcini mushrooms and started thinking of something to pair it with. Remembering a beautiful Rabbit and Porcini Bourgignon I created last year, I decided to mushrooms with rabbit, but to go in the white wine direction. I purchased a big hunk of prosciutto from the market and I had a plan! A delicious slow cooked stew of rabbit and mushroom flavored by white wine and prosciutto would fit the bill!