Ravioli à la Monégasque

Monégasque means of Monaco, and it appears that this is a variation of one of Monaco’s national dishes. A ravioli filled with chard, spinach, cheeses, and a bit of lamb’s brain (because why wouldn’t you?) is served on top of a stew of beef braised in red wine with carrots and herbs, very much like a Boeuf Bourguignon.

Lapin Bourguignonne with Porcini Mushrooms – Rabbit Burgundy

I love Boeuf Bourguignonne. It is an incredible rich and savory recipe. A while back, I decided that I could use rabbit instead, and it worked marvelously! It is now one of my mainstay fall/winter recipes. Instead of button mushrooms, I use Porcini mushrooms to pair an earthy flavor with the rabbit. It is a really wonderful combination. I use dried mushrooms and add the water I use to re-hydrate them into the stock, the flavor is amazing!

Duck and Apricot Terrine

For me, this meal was an opportunity to indulge in some of my favorite things! I am turning 30 after-all…so Escargot was a must for this meal, and so was beef wellington! I couldn’t quite afford to serve foie gras to 16 guests, so I decided to create a terrine  paired with a delicious shallot jam. The terrine’s single most important ingredient is the chicken livers, which my friend Anwar (who runs International Grocery and Halal Meats Inc. on 33rd and Greenmount – go there it is amazing!) has been saving for me for a few weeks! The livers mixed with pork, chicken, and duck, create an amazingly complex flavor. The mustard and cornichon juice give it a bit of an extra kick!

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!

Roast Tomato Braised Lentils

I wanted to create something hearty and reminiscent of the harvest. I have a plethora of tomatoes growing in my garden, and am actively seeking for ways to use them up. Nico has been talking about eating more lentils, so I wanted to incorporate lentil and tomato here. I decided to roast the tomatoes with some garlic cloves, onion, and bacon for about an hour before slowly braising with the red wine. If you are in a hurry, you can simply sauté the bacon, tomato, and onions for a similar result.