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…

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….

The Perfect New York Deli Rye

So here it is, a big loaf of rye sandwich bread. This is a technically easy loaf to make, you just need to dedicate a bit of time, allowing the sponge to bubble for 3-4 hours really helps the flavors to deepen, but if you are in a hurry, 1-2 hours will still produce a good loaf. I have read several accounts of adding pickle juice in addition to the water to the sponge, and it produced wonderful results. The flavor is much richer (and really not pickly) after the loaf is baked. Rather non-traditionally, you will find that I combine the traditional caraway seeds with fennel and coriander for a bit more excitement! If you want a traditional loaf, simply add 3 tablespoons of caraway seeds.

M-hanncha – the Almond Snake

M-hanncha is one of Morocco’s most popular pastries and is served for special occasions. Conveniently, every meal in Morocco seems to be a special occasion! The almond filling is quitissentially North African and can also be seen in savory dishes like Almond Stuffed Bass and Bastilla of Fez with Chicken. Sweets permeate Moroccan meals and…

Lavender Macaron with Lemon Buttercream

Lavender makes me think of the summer. I always imagine a countryside in Italy or France with fields of violet, or seemingly carelessly placed pots of lavender and rosemary basking joyfully under the hot sun as bees frolic from flower to flower. I think of lavender and lemon squeezed over desserts and fish alike. These…

Introducing Chez Nous – The Cookbook!

WHY CHEZ NOUS: COMMUNAL DINNERS? I have long dreamed of publishing a cookbook. In fact, over the past decade, I have made dozens of editions of cookbooks. They have made their way into Christmas presents and personal archives, finally, after years of work and research, I am thrilled to announce the first public edition of…