Catalan Sardines with Susquet on Toast Daria Souvorova 45 minutes serves: 8-12 We had the opportunity to try a variety of fish stews in Barcelona. I was feeling sick after taking one too many face-plants in the snow while learning how to ski in the Pyrenees, so the stews were a welcome revelation. The weather…
Tag: recipe
Mussels in Escabeche
I was really excited to cook some mussels and decided that they would fit perfectly in the first course. I wanted something light and flavorful, that would give the guests an opportunity to make a bit of a mess and dip some bread into the delicious broth. The broth can be cooked in advance and reheated when you are ready to serve. The broth gives beauty to this fairly expensive and easy to cook dish. Slowly roasted veggies are extenuated with fish stock, paprika, and a mixture of white wine and vinegar. It is really amazing. I will keep the Escabeche on hand in my freezer for future mussel cravings! Serve it with some crusty bread like Baguette or Ciabatta!
Curried Carrot Soup with Roast Rainbow Carrots
I have been wanting to prepare something bright and colorful, and I came across organic rainbow carrots at Wegmans the other day. The beautiful colors inspired me to go for a curry. Honestly, I wanted the excuse to add some turmeric to see how pretty the soup would be…and I had some ginger laying around in the fridge, waiting for a purpose.
Easy Ciabatta Bread
Generally, ciabatta is made with a sponge mixture, but that means you have to prepare it at least 12-24 hours in advance…but what if you get home at 6pm and decide you want Ciabatta with your soup that evening?? What, go to the grocery store and buy one? Lunacy!
Provençal Greens Soup
Provençal Greens Soup is my get rid of leftovers meal. And it is awesome! I always manage to buy the wrong amounts of kale, or spinach, leeks, or some other green for my recipes and they sit there staring at me from the fridge. I combine them together to create this soup. A couple of eggs help to thicken and bring heartiness to the dish.
Braised Oxtail Stew with Polenta
I have been holding onto a few pounds of oxtails in the freezer, waiting for a good recipe to turn them into. The time has finally come! I decided to cook my oxtails down into a beautiful stew with some leeks and onions.
I like to dredge any kind of shanks or boned meat in flour before browning it, I feel like it browns better and serves to thicken the stew as it cooks. This is almost a Bourgignion of sorts, but not quite. I de-glaze the vegetables with brandy and cook the stew with red wine, but I like the addition of leeks to the standard onion and carrots.
Squid Rice with Shrimp and Aioli
I have been particularly interested in squid ink. I love the idea of it and have wanted to use it for a very long time, I figured this would be my opportunity. Here, we combine squid ink and calamari to create a wonderful tinny, “oceany” flavor. The black rice is enlivened with coral shrimp or prawns (I didn’t have prawns on hand but believe it would be a more delicious flavor/presentation) and a garlicky aioli. Find my Aioli recipe here.
French Onion Soup
I had my first bowl of French Onion Soup during a high school trip to France. It was unexpectedly delicious! I made plans of figuring it out myself one day. As I grew older, I realized it was fantastic for more than it’s flavor. It is a great way to keep from throwing away old produce. What a great way to use up a bunch of onions that are close to death! This recipe also happens to be a good way to use up bread that is a bit too stale and cheese that isn’t large enough for a cheese plate.
Chez Nous 