Rabbit Ragu with Pappardelle

Our typical date night is going out to dinner. It's just what we do, and we do it often. Probably too often. But anyway. Because there are so many great places near us, we like to try new places rather than become "regulars" at certain ones. And we are quite choosy, which means we hardly ever have a bad meal out. Not that it never happens, but it's rare. 

So it happens that when there's a holiday on which people tend to go out to dinner, we do not. We don't take that risk, because it seems those are the times when disappointment occurs and your special occasions become not-so-special. You choose the perfect place, get a reservation weeks ahead of time, browse the menu every few days, get your heart set on enjoying that amazing dish, with amazing service, in an amazing setting, having amazing conversation and...poof! The reality sets in. It's freezing cold. You have to wait 45 minutes for a table even though you have a reservation. They are out of that one dish you really wanted. Everything on the "special menu" is slightly more expensive than you remember. Your server is too busy to pay any attention to your empty glass, and it's too noisy to hear anything your significant other is saying. Not. So. Special.

All of this is to tell you that we stayed home for Valentine's Day. Our date that day was cooking together. We put on some music and spent much of the afternoon and evening in the kitchen. We made our own bread. We prepared pots de creme au chocolat for dessert. Chris used his new butchery book and butchered a rabbit perfectly, then we browned and shredded the meat to make a rabbit ragu using this recipe (because the New York Times knows what they're doing). While the sauce simmered softly on the stove top, we made and cut our own pappardelle. Rolling those long sheets of pasta was much easier with four hands! We opened a decent bottle of wine (at its retail price!) and enjoyed our entirely-from-scratch dinner in the dining room. We talked. We ate. We used cloth napkins. It was fun. It was romantic. And, God-willing, we'll do it again next year. You should, too.

CLICK HERE FOR THE RECIPE FOR RABBIT RAGU WITH PAPPARDELLE FROM THE NEW YORK TIMES

February's Go Local Magazine

Go Local Magazine is a local lifestyle magazine showcasing life around the Massachusetts/Connecticut line. Its mission is to improve the community by promoting the region (which includes Stafford Springs, Somers, Enfield and Suffield, CT; and Hampden, East Longmeadow, Longmeadow and Agawam, MA) as a destination to live, play, shop and eat, and to showcase the citizens who make it great. 

One of our recipes is being featured in the current (February 2016) issue. You can get a free copy at many businesses around these towns (go here for a list) or check it out online (here). Find it on page 19!

Wordless Weekender: Happy Valentine's Day

Three Day Cassoulet, or "Project Cooking"

In recent weeks, we have not had much free time. Not enough to put our culinary skills to task and make something good and tasty, anyway. Then suddenly we were faced with Snowzilla 2016. Even if we weren't expected to get a whole lot of snow, we decided to take advantage of the situation and cook. Really cook. "Project cooking."

What's project cooking, you wonder? It's when you decide to make a recipe that is really involved. One that takes time. One that has lots of ingredients and lots of steps. One that maybe takes...three days to make? Yep. A recipe that is, in a word, a project. Does it seem daunting at first? Sure! But like any project, with prior planning, pre-shopping and the blessing of some time in your schedule (like one whole weekend with nothing to do but wait for snow that never comes because it all fell on New York and Jersey) you will have accomplished something spectacular.

The perfect project this particular weekend was that something spectacular we call "Three Day Cassoulet." Cassoulet is a slow-cooked casserole that originates in France and traditionally contains beans and meat, usually duck or goose confit and some type of pork.

And it is a project to make. However, in reality, the first two days' work is pretty light, especially if you do a little cheating, as we did. Use prepared stock and buy your duck confit - that will significantly shorten your efforts. Still, on the third day, the care and time spent on this recipe yields a hearty soulful dish, filled with spicy meats and creamy beans and a depth of flavor that is unmatched. So. Worth. It.

Three Day Cassoulet

Serves 6-8

Cooks' Notes: Try your best to find duck stock and duck fat, but if you can't, use chicken stock and unsalted butter instead. D'Artagnan makes an amazing duck confit that we often find at our grocery store for about $5-6 per leg. Finally, you can make this in one pot and serve it, but we like to make them in individual lidded dishes (it's fancier). 

Ingredients:

3/4 pound dry flageolet beans or small white beans

1 tablespoon whole black peppercorns

3 bay leaves

4 cloves garlic

6 stems of thyme

1 onion, peeled and cut in half

1 carrot, peeled and cut in half

2 ounces salt pork

1 quart duck or chicken stock

2 tablespoons duck fat or unsalted butter, divided

1/4 pound andouille sausage, diced

2 legs of duck confit

3-4 cloves garlic confit, smushed with a spoon

1 tablespoon dry mustard

1 1/2 tablespoons butter

3/4 cup Panko-style breadcrumbs

1/2 tablespoon dried parsley

Day 1: 

Place beans in a glass bowl and cover with room temperature water; allow to soak overnight. That's it!

Day 2:

Drain beans and discard the water. Place beans in a large soup or stock pot. Place the peppercorns, bay leaves, garlic cloves, and thyme in a cheesecloth and use twine to close it - a bouquet garni. Throw this into the pot, along with the onion, carrot and salt pork. Cover with the stock. The liquid should cover the beans by an inch. If there's not enough stock, add water. Bring to a boil, then turn down the heat and simmer uncovered until beans are tender. This could take up to 2 hours. Allow to cool entirely, then refrigerate the beans and liquid overnight.

Day 3: 

Drain the beans, reserving the stock, but discarding the vegetables, pork and bouquet garni. Bring the stock to a boil and reduce by half; set the stock aside once it is reduced. Heat 1 tablespoon duck fat in a large skillet and brown the andouille sausage; set aside. Then heat the duck confit in the duck fat so it is warmed through and brown on both sides. Shred the duck with two forks and set it aside with the sausage. Whisk the smushed garlic confit, mustard and butter into the reduced stock. Add the beans, shredded duck and pieces of sausage. The mixture should be moist, so if it isn't, drizzle with additional stock or water. Heat the other tablespoon of duck fat in a clean skillet. Add the breadcrumbs and toast, stirring often, until browned. Remove from heat and stir in the parsley. Either leave the mixture in one serving pot, or divide into individual dishes, and sprinkle with the breadcrumbs. Cover and bake for 45 minutes. Remove the lid and cook for additional 15 minutes until thoroughly hot and golden brown. 

The Beauty of Blood Oranges

One of the things we look forward to every year is winter citrus, those exquisite jewels of the coldest of seasons. No matter how early the sun sets, satsumas, clementines, kumquats, and (our favorite) blood oranges brighten our days with their sun-kissed skins. Citrus fruits enliven a host of dishes, both savory and sweet. And it's fun (and easy!) to substitute one citrus for another in order reinvigorate a favorite dish. This time of year, we push our grocery carts past the familiar old lemons and steer it straight for the blood oranges. We need to take advantage! They won't be around for long.

We bought a dozen, but only needed eight for this recipe for Blood Orange Soufflés that found its way into our email box at just the perfect moment. Sure, there's only two of us, but we have neighbors, so why not make all eight? We texted neighbors J and B the minute-by-minute countdown so they wouldn't end up with sunken desserts. Then the four of us relished each warm, slightly eggy spoonful of tangy, orange-scented clouds. 

Here are some other recipes we've made with blood oranges, each one as gorgeous and delicious as its main ingredient.

Lavender and Blood Orange Olive Oil Shortbreads

Seared Scallops with Blood Orange Gastrique

Garlic Confit

The term "confit" is thrown about these days almost as much as the term "steak." But if such culinary powerhouses as Epicurious, TheKitchn, and the New York Times can publish recipes for Cauliflower Steaks, we can publish a post on the smooth, silky magic of Garlic Confit. 

Typically, when people think of confit, they think of duck, or goose, or some other type of meat that has been cooked in its own fat for the purposes of preserving it. It is a pre-refrigeration technique, much like salting or pickling. Only here we are using it to keep garlic, and the fat is olive oil.

Think of it like an easy garlic spread, one that secures all that sweet, fresh garlic flavor without adding the toastiness of roasting. After you've made it, you realize how versatile it can be. Smear it on grilled Italian bread. Toss it into a pot of steamed veggies. Add it to your favorite soup or chili. Rub it under chicken skin before roasting. The tender cloves, as well as the infused oil, have any number of uses, none of which will include the sharp bitterness of raw garlic. Added bonus? It will keep for up to a month in the refrigerator, so go ahead and make a double batch.

Garlic Confit

Ingredients:

1 head of garlic

olive oil, as needed

Separate the cloves of one head of garlic and peel each clove. Cut the root end off of each clove and place them in a small saucepan. Add enough olive oil to cover the cloves by an inch. Set the pan over the lowest possible heat and cook for an hour, until cloves are tender when pierced with a fork (but not brown). Remove the pan from heat and allow to cool, in the oil, for an hour. Pour cloves and oil into a jar, cover with a lid, and keep in the refrigerator up to a month. 

Ham and Eggs en Cocotte

We are quite familiar with the drill: meteorologists hype the storm for days, everyone heads out to the store for bread and milk, all is quiet during the storm, and then the cleanup begins. What's our favorite part? The quiet. We are encouraged to stay home. We are specifically asked not to be on the roads. You don't have to ask us twice. We are all too happy to cook, eat, binge-watch, repeat. Let it snow! 

We started with Saturday brunch. The air smelled of snow, but there wasn't a flake in sight...yet. No matter. We planned to be in for the day. We took some leftover ham, potatoes and asparagus and transformed them into a beautiful brunch plate Ham and Eggs en Cocotte with homefries and asparagus.

Eggs en Cocotte are named after the individual serving dish in which they are made. We make ours in ramekins, although those gorgeous little Le Creuset and Staub versions are definitely on our wish list. And Eggs en Ramekins just doesn't sound as nice, does it?

It's not the ingredients that matter here, rather, it's the technique. The possibilities are endless. Place your choice of ingredients at the bottom of the cocotte dish, making a little nest for your eggs, which you gently lay on top. Top with cheese or herbs if you like, and bake for 15-18 minutes at 325F, until the egg whites are set but the yolks are runny (bake longer if you like a harder yolk). Make sure to serve them with something to dip into them - toast is a good choice, but so is asparagus spears.

Ham and Eggs en Cocotte

(serves 2)

Ingredients:

1/4 cup diced cooked ham

1 tablespoon unsalted butter

1/2 onion, diced

4 eggs

1/4 cup shredded cheddar cheese

kosher salt and freshly ground black pepper, to taste.

Divide the ham between two cocotte dishes/ramekins, then set them aside. In a small skillet, heat the butter and cook the onions until translucent and slightly caramelized (5-7 minutes). Divide the cooked onions between the two dishes. Gently break two eggs into each dish on top of the ham and onions. Top with cheese and season with salt and pepper. Bake at 325 for 15-18 minutes, until the whites are set, then serve.

Happy New Year and an Update

HAPPY NEW YEAR, EVERYONE!

The past few weeks have been extremely busy, but we wanted to check in with our readers with an update of what we've been doing.

This month, we are making our second "appearance" in Go Local Magazine. Go Local Magazine is a local lifestyle magazine showcasing life around the Massachusetts/Connecticut line. Its mission is to improve the community by promoting the region (which includes the towns of Stafford Springs, Somers, Enfield and Suffield, CT; and Hampden, East Longmeadow, Longmeadow and Agawam, MA) as a destination to live, play, shop and eat, and to showcase the citizens who make it great. 

Not only is our award-winning recipe for Fried Crab and Avocado Wontons being featured in the current (January 2016) issue (perfect for your Super Bowl party!), but Amy also wrote the article featuring Simpaug Farms in Suffield, CT (their Facebook here). You can get a free copy of Go Local at many businesses around these towns (go here for a list) or read current and past issues on their website. The recipe is on page 24 and the article starts on page 29 in the January issue. 

In a few days, we head to New York to enjoy our Grand Prize in the IKEA Together, We Eat Contest, which includes a $1,500 shopping spree at IKEA, a video shoot at the Paramus store, and a photo shoot with O, The Oprah Magazine. 

Obviously, we have much to be excited about, and thank you, our readers, for your continued support and inspiration.

CHEERS!

Together, We Eat

It has been quite a couple of weeks for A Couple in the Kitchen. Namely, we were named as Grand Prize Winners of the IKEA Together, We Eat Contest, "Serving Up Spring" with our Spring Onion and Ricotta Fresca Tart.

See the announcement, our "Together, We Eat" story, the recipe, and some photos here: Together, We Eat. Soon we'll be heading to NYC for our video shoot with IKEA and our photo shoot for (wait for it...) Oprah Magazine! Woot!

As always, thank you for reading about our foodie adventures. Cheers!

A Couple in the Kitchen Featured in Go Local Magazine

Go Local Magazine is a local lifestyle magazine showcasing life around the Massachusetts/Connecticut line. Its mission is to improve the community by promoting the region (which includes Stafford Springs, Somers, Enfield and Suffield, CT; and Hampden, East Longmeadow, Longmeadow and Agawam, MA) as a destination to live, play, shop and eat, and to showcase the citizens who make it great. 

A Couple in the Kitchen is being featured in the current (December 2015) issue - Go Local's largest issue to date. You can get a free copy at many businesses around these towns (go here for a list) or check it out online (here). We are on page 36!