For our couscous, I paired monkfish with a quick stew of carrots, celery, and tomato with basil, cinnamon, and saffron, a perfect mix of Sicilian and North African flavors. The broth is very quick to make, so you do not need to labor over it for hours like you would the Lamb and Duck couscous. I am really happy with this dish, it will be a perfect dish for spring and summer meals as the weather warms up!
Tag: tomato
Spaghetti Nero d’Avola with Shellfish
Spaghetti Nero d’Avola with Shellfish Daria Souvorova 1 hour, max if you need to clean and de-beard the shellfish, about 20 minutes if everything is pre-cleaned serves: 10-12 Earlier this week, I shared with you the dishes that we served for the Antipasti course of our big Sicilian dinner. Today, we continue with our primi…
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…
Rabbit Paella with Artichokes
One of the stars of our Catalan dinner was the Rabbit Paella with Artichokes. Many of the dishes on our menu were Pescatarian, a nod to the thriving fish markets in Barcelona and the whole Catalan region. To balance this out, I wanted to add some meat to our menu. Chicken seemed boring, and I have been cooking a lot of lamb of late, so I decided to go with some game. I couldn’t get my hands on more venison in time, so I decided to go for rabbit.
Calçots in Romesco Sauce
I am proud to say that last weekend we hosted our own traditional Calçotada! Calçots are similar to green onions and leeks and are in season in the Catalan region for a short time during the winter. From January to April, Catalans feast and celebrate these mild green onions by grilling them up on a fire and serving them with a delicious Romesco sauce made of fire roasted peppers, tomatoes, almonds, and toasted bread. Roast your calçots on an open flame if possible, that gives them a great flavor. A charcoal grill is a great alternative, and if it is -100 degrees outside, broiling them works great too!
Sun Dried Tomato and Parmesan Baguette
Baguettes are my favorite bread to bake and Nico’s favorite bread to eat. Lately, I have been experimenting with adding flavorings to my breads, and have had some great successes! Check out my Kalamata Olive and Rosemary Baguette recipe from a few months back! Want to stick to the basics? Try my French Baguette recipe!
Today, I wanted to continue with the slightly Italian flavorings. I combined Sun Dried Tomato and Freshly Grated Parmesan for my favorite loaf yet!
Stuffed Pork Roast with Anchovies, Olives, and Tomatoes
I stuffed the pork with some red pepper flakes, oregano and anchovies and roasted the stuffed pork logs in a wine sauce with onions, tomatoes, capers, and Kalamata olives.
The pork and sauce turned out amazing! We boiled some potatoes and smashed them up a bit to serve as a bed. Serve a light, crisp salad on the side.
Seared Steak with Roast Carrots, Tomatillos, and Carrot Top Chimichurri
This weekend, I had the pleasure of gathering another half a dozen beautiful tomatoes, a little purple bell pepper, and I decided to dig up my carrots. I have been looking forward to pulling those carrots out of the ground for months. It was finally carrot time!
I grew one large carrot, and the others were kind of wonky, but still delicious. I grew heirloom rainbow carrots and was thrilled to see that I grew some orange, some white, and one really pretty purple carrot. Since the harvest was rather small, I wanted to make sure I present them honorably, and wanted to make use of the carrot tops, which were very plentiful.
Chez Nous 