Rabbit in Mustard Sauce

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.

Fresh Truffle Pasta with a Fennel and Anchovy Sauce

Today, I wanted to “class up my pasta” by adding some truffle zest to the dough. I was having friends over, after all. My original plan was a beautiful Stuffed Porkloin with Anchovies, Olives, Tomatoes, and Capers…which was going to be the long and short of it. but a friend was Pescatarian so I wanted to make sure we had something else to serve.

Rabbit Polenta with Porcini Mushrooms

I wanted to do something special for Valentine’s day, so I searched through my pantry for amazing ingredients to serve as inspiration. I saw my reserves of Porcini mushrooms and started thinking of something to pair it with. Remembering a beautiful Rabbit and Porcini Bourgignon I created last year, I decided to mushrooms with rabbit, but to go in the white wine direction. I purchased a big hunk of prosciutto from the market and I had a plan! A delicious slow cooked stew of rabbit and mushroom flavored by white wine and prosciutto would fit the bill!

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…

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!

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.

Roast Half Goat with Lemon, Garlic, and Anchovy

I was never a huge fan of turkey, so I generally prefer to make a big lamb roast. This year, I wanted to make a whole baby goat or lamb! My friend Anwar looked for one for me, and in the end sold me an entire half of a full grown goat, which made a beautiful roast!

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.