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.

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!

Escargots à la Provençale

Escargots à la Provençale Daria Souvorova 3 hours 20 minutes serves: 2 We have been celebrating a lot here at Chez Nous Dinners of late! Over the past few weeks, we had our Catalan Dinner celebration, we celebrated Nico’s (my partner’s) 31st birthday with a Moroccan Feast, and the two of us threw ourselves a…

Blanquette de Veau

I was spending the last few days of our winter vacation in Paris and chatting with friends to plan the de-installation of a show we were all participating in. My current location came to be the topic of conversation, and a dear friend reminisced about a Blanquette de Veau she ate at Auberge Bressane in Paris. Since the girls were spending the night this past weekend, I offered to make the dish for them.

Demi-glace

Demi-glace is so hard to describe, it is like the essence of deliciousness, the French umami. It intensifies the flavor of any meat that you pair it well, and I am looking forward to pairing it with some roast lamb legs this coming Sunday. Stay tuned for all of the recipes!

Leek and Whey Risotto served with Seared Scallops in Brown Butter

Risotto is a mainstay in the fall for me. I have loved it since my friend Kikki in Brooklyn made some for me with ingredients she brought back from her second home in Bormio. Every time I make it, I think about her bringing the big hunk of Parmesan out of its packaging and grating it liberally into the dish.

Escargot

Escargot is quintessentially French, isn’t it! You say snail’s in reference to anything else, and the most common retort is “ew”. But escargot is a delicacy! The snail itself is mostly a vehicle for a delicious garlicky butter sauce.
I found many recipes for escargot and it felt like all of them were lacking in garlic, but I went with the flow, afraid to over-season. In the end, I wish I added more garlic, so I am doubling the amount of garlic in my recipe for your use.

Fresh Pea Soup

Spring time brings a plethora of lovely vegetables! Asparagus has been rolling in at the farmers market over the past month, and so have the glorious morels that we made into a Soufflé last week, and finally, the farmer with a cooler full of fresh peas arrived last weekend! I couldn’t help buying a pound…