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…
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.
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.
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.
Soup is one of Nico’s favorite “food categories” and has been perfect through this strange cold spell on the east coast these past few weeks. Nico made a request for some kind of pumpkin soup, so I figured we would go for a butternut squash and carrot. I like to roast the squash and carrots to shorten the soup cooking time but also to give a sweetness and smokiness to the vegetables that is generally not activated with just boiling them.
Today, I wanted to make some fried green tomatoes, but figured the acidic baby tomatoes would be a great topping for a sweet corn velouté. A velouté is a French term meaning velvet. It refers to soups that are thickened with butter and cream and eggs. I have made a Celery and Asparagus Veloutés with Bacon Croutons, both are Nico’s favorite soups. My friend Anwar handed me 8 ears of corn earlier this week, which felt like a rarity for the season, I decided they would make a perfect velvety soup! In this iteration, I thicken the soup with cream, potatoes, and a bit of duck fat to pair with the Fried Green Tomatoes which are fried in duck fat.