Today, I decided to merge my passion for Chanterelles with my parallel passion for “difficult recipes.” You know, sometimes, I become obsessed with foods because of their famed difficulty to make. First it was the Macaron, then it was Cannelés Bordelais… finally, I worked my way up to the Soufflé. I love desserts, so my first attempts were in the sweet category. I have been revisiting savory soufflés of late with plans to serve a trio of soufflés for my 30th birthday, and I must say that they are much easier to conquer, so start your soufflé journey with something salty. These dishes are really light and delicious. Perfect for brunch or a light dinner. They are one of those perfect foods that fill you up without weighing you down. This recipe is for a mushroom soufflé, but feel free to change up the flavors. How about prosciutto and Gruyère, or spinach and Gruyère, or leek and bacon?
Tag: recipe
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!
Baked Tomatoes
The rains keep coming, and so do the tomatoes! I am really excited about my harvest this year! I was keeping count up to 90 on my 2 tomato plants, but now I have lost count of how many gorgeous tomatoes we have cooked and eaten this summer. I combined of our tomatoes with some super sweet wild cherry tomatoes from the Waverly Farmers Market that I bought and proceeded to forget about until today. The tomatoes already wilted a bit in the fridge, so I figured I would bake them up to use as a topping on pork or salmon or a spread on a slice of Kalamata Olive and Rosemary Baguette!
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….
Mochi Ice Cream
Mochi Ice Cream Daria Souvorova 2 hours active, 12 hours + rest makes: 10-60 mochi ice creams (dough recipe is for 10) Cute! That is the best way to describe these lovely, colorful balls of deliciousness. I love ice cream, but hate it dripping down my hands as I try to finish off my cone….
Kalua Pig
Nico and I had the pleasure of being invited to a huge Luau while we were in Hawaii. There was so much food! Obviously, since this was a meal for 200, not everything was amazing, but I was so impressed by the chefs chopping up an entire pig as guests patiently waited. There were actually 5 or so entire pigs stationed around the beach.
I loved the experience and decided to cook a Kalua Pig for our Hawaiian-Japanese fusion dinner. I was not quite ready to dig a pit in my garden and roast an entire pig covered in banana leaves as was tradition, so I decided to cook a pork shoulder wrapped in banana leaves in my Dutch Oven. I added a bit of liquid smoke to give the sense of it being prepared on an open fire, and the pork was imbued with a wonderful flavor from roasting in the banana leaves.
Pork Gyoza
These are a beautiful Japanese style dumpling filled with ground pork and Napa cabbage which are quickly fried and steamed to create a crispy outside and a deliciously juicy and tender filling. The closest to soup dumplings that I have come to so far!
I first encountered gyoza at a friend’s family dinner where everyone gathered around the table to build these little guys in an assembly line fashion, I loved this format and will be making them for family and small gatherings in this fashion. Our friends served them to us steamed or boiled, and I remembered thinking, the only way this could possibly be more delicious is if it had a bit of a sear on the bottom.
Yose Nabe (Seafood Hot Pot)
This dish seemed like a perfect representation of our Communal Dinners. The Yose Nabe (Seafood Hot Pot) is a mixture of all of the fish you can think of, like a gathering of friends. Some even add chicken thighs and tofu to the mix. To make it even more communal, the dish is generally served in separate parts on the dining table with the broth simmering directly on a butane stove in the center of the table. Everyone adds whatever they would like to eat, cooking together and bringing more and more complexity to the delicious broth!
Chez Nous 