Katie & Denis added a 9th member to Culinary Couples on November 13th with the birth of their baby boy, Brady Thomas Smirnov!  Congrats to the beautiful family!!!

In true Culinary Couples spirit, Katie refused to miss a dinner, so even though it is their turn to host, we are still getting together this December!

We can't wait to join Katie, Denis & Brady at their home for a "Stressed Out New Mom" dinner event!  Be sure to bring your favorite take-out or restaurant-inspired dish :)

Total Wine Growlers:  Heather (& Eric)

I am sad to announce that we had our first Culinary Couples sans one member.  Eric came down with a bad case of the flu and had to skip dinner.  Although we missed him, we did at least have our new member, Brady, to divert our attention!

Heather picked up drinks fom her favorite to-go place, Total Wine!  Armed with four growlers and two bottles of wine, she arrived ready to "de-stress" our new mom.  We got to choose from Dragoon IPA (arguably Tucson's best beer), Four Peaks Peach (this was MJ's favorite), Green Flash IPA, and an amazing spiced smoky one that unfortunately I cannot remember the name of.... And she even sent us each home with our own memorable growler... Thank you Heather!!!

Recipe:
https://www.totalwine.com/

Zinburger Fries:  MJ and Ryan

Ryan and MJ picked up hand-cut Truffle and Sweet Potato Fries from our local favorite!  It was difficult to tear our attention away from Brady so some of us were lucky enough to be fed while holding the sweet baby in our laps :)

Recipe:

http://www.foxrc.com/restaurants/zinburger-wine-burger-bar/

Bangkok Cafe:  Katie & Denis

The main dish was everything you hope take-out will be... Warm, comforting, incredibly flavorful, and bottomless!  Denis picked up three satisfying and seemingly never-ending cartons of amazing Thai food, including Pad Kee Mao, Pad Thai, and Kang Ped - Gin Khao!

Our plates looked beautiful!!!


Recipe:
http://www.bangkokcafe.net/

B Line Dessert Display:  Ann & Jason

Favorite Dessert?  That one was easy.... if you've ever been to the B Line you've seen the famous dessert display to the left of the counter!

Ann & Jason picked up a few of B Line's best desserts: German chocolate cake, Key lime pie, Peaches 'n cream cheesecake, Bourbon pecan pie, and Macaroons.  Choosing which one to eat was the hardest part!!

Recipe:
http://blinerestaurant.com/

November brings Día de los Muertos to Tucson.  To commemorate the event, Ann & Jason invite you to join them in an All "Souls" Procession of Louisiana Soul Food!

Pimm's Cup:  Katie & Denis

If you've ever been to New Orleans, you know that drinks are not hard to come by.  But when selecting a Soul-filled Louisiana drink for Culinary Couples, Denis wanted to make something a little off the beaten track.  He succeeded with the Pimm's Cup!

Although originally of British origin, from London bartender James Pimm, the Pimm's Cup has become a New Orleans favorite.  And we definitely understand why!










This will surely become one of my go-to summer pool-side cocktails here in AZ!

Recipe:
http://www.chow.com/recipes/10279-pimms-cup

Oven Baked "Fried" Pickles:  Heather & Eric

A healthy version of the well-loved Southern fried pickle!  Heather & Eric chose to make it with pickle spears instead of slices which made the presentation even nicer and the pickles more fun to eat! 

If you love pickles these are a must!!!

Recipe:
http://www.food.com/recipe/oven-baked-quot-fried-quot-pickles-488437

Gumbo and Collard Greens:  Ann & Jason

Thanks to our good friends Patrick & Lacey, we made a Soul-filled Gumbo of true Southern origin.

Described by Patrick as a "labor of love" this Gumbo took several hours to make.  Thankfully Jason made it home from work early today, just in time to get comfortable in his hour-long stirring position!  Thanks to the other Culinary Couples for feeding Jason "fried" pickles and Pimm's cups while he manned the roux!

Dinner is served!  Apparently MJ is the only one who got the memo we were taking a picture :)

Recipes:

Gumbo:

Gumbo is a labor of love.  It basically has three parts that need to be assembled together:

1. Stock - Put some chicken and water in a pot and simmer for an hour or two with the tops of celery and parts of onion you don't want to cut up.  Add a few garlic cloves, bay leaves, black pepper, and cayenne.  When the chicken is falling off the bone, strain out the solids and keep the stock.  Pick the chicken off the bone and replace into the pot.  Toss the veggies.

2.  Roux - While the stock is going, cook a roux with equal parts flour and oil.  Probably need at least 1 cup of each.  Make more than you think you could ever use cause this takes an hour of labor.  SLOWLY cook the roux for about 45 minutes with near constant stirring.  Don't let it burn.  It needs to get dark brown however.  Not quite coffee black but getting close.  Slowly stir this a spoonful at a time into the broth until you get the consistency and color you're looking for.  There's no right amount here and it is to taste.

3.  Veggies and sausage - Cook 1-2 pounds of smoked sausage in a skillet.  Add 2 finely chopped large onions, 5-6 chopped ribs of celery, 6 garlic cloves, a bell pepper (sub some local chile for a south by southwest gumbo).  Cook until soft and add to the pot of broth as well.

Serve over white rice with hot sauce.  If you know the audience likes some heat, add a few diced cayennes to the veggie mixture.  Gumbo means okra.  I don't like okra that much and don't include it but some purists will have you add 1/4 to 1/2 lb of diced okra to the veggie mixture.  

Collard Greens:

http://allrecipes.com/Recipe/Billys-Favorite-Smoky-Collard-Greens/

Banana Cream Pie:  Ryan & MJ

What better way to end a Soul-filled evening than with a homemade Banana Cream Pie!  This was a perfect dessert, light and cooling, to go with the entire dinner.

If I were dead I would have risen from my grave just for this dessert!




Overall, a fantastic Day of the Dead All "Souls" Procession!

Recipe: 
http://visualrecipes.com/recipe/banana-pudding-pie/

Dust off your lederhosen and get ready for the festival of festivals!!!

Join us this fall for...

at the home of Ryan & MJ!   

What's the first thing that comes to mind when you think of Oktoberfest?  BEER of course!  In addition to some imported German brews (Franziskaner Weissbier, Optimater, and Paulaner Oktoberfest Marzen), we wanted to find a recipe we could make involving German Beer.  When we came across the "Radler" ("Cyclist" in German) it seemed to be a nice fit!  Plus, it lets you drink more on a Sunday night!  Prost!

The beer wench & her lederhosen man


















Recipe:
http://www.wishfulchef.com/2011/07/german-radler/

We used Spaten and Grolsch lagers to mix with either lemonade or 7-up.  Most of us preferred the lemonade mix!  

Bavarian Pretzels & Spicy Mustard:  Katie & Denis

Katie & Denis delighted us with homemade pretzels and spicy mustard aioli dipping sauce.  We were in true German spirit drinking our beer, eating pretzels, and smelling the gourmet cooking of the dinner we would be enjoying shortly!

Recipe:

http://www.theoktoberfest.com/HTML/pretzel/ 

Katie used the baking soda method for this recipe.

Sauerbraten, Creamed Spinach, and German Potatoes:  MJ & Ryan

The Germans definitely have their food figured out - this dinner was well worth the three day marinating wait that resulted in Saurbraten melting in your mouth! 

If only Eric wouldn't have stolen all the vegetables out of the gravy....  Oh wait, I had 5 carrots too ;)

 

 The cooks in the kitchen!

Recipes:

Sauerbraten:
Ask MJ & Ryan :)

Creamed Spinach: 
http://www.cookingchanneltv.com/recipes/german-style-creamed-spinach.html

German Potatoes: 
http://www.bonappetit.com/recipe/german-style-fried-potatoes

Apfelkuchen:  Heather & Eric

Eric won us over yet again with his baking skills.... this time an Apfelkuchen "apple cake" that was still warm, served with Blue Belle vanilla bean ice cream!  Katie had to stand up for a while to make more room in her belly!

Yet another successful Culinary Couples dinner! 

Recipe:
http://m.allrecipes.com/recipe/221383/apfelkuchen-apple-cake

Which is better - Sweet or Savory?

Let's take a few examples:  ice cream or french fries? ....  honey or bacon? .... strawberries or mashed potatoes.... chocolate or tomatoes?.... the list goes on and on!

Still can't decide?  (Although I'm pretty sure we would all agree chocolate over tomatoes, right Heather?!?)  Well then head to Heather & Eric's for "Sweet & Savory September" and enjoy the best of both worlds!!!

#3 Cup:  Ryan & MJ

Sweet & Savory can be a little difficult when you think of a drink recipe, but this one turned out beautifully and was enjoyed by both the eyes and the tongue!

Katie even had "spa" water which many of us shared in since it was a Thursday night ;)

Recipe:

#3 Cup:
1oz VSOP Cognac
1oz Ginger Beer
.75oz Sweet Vermouth
.5oz Orange Curacao
.5oz Cherry Heering
.5oz Lemon Juice
4-5 Mint Leaves (plus 1 sprig for garnish)
2 Slices Cucumber (do not peel)
2 Slices orange (reserve 1 for garnish)

Muddle mint, cucumber, and orange slice.

Add everything else, then shake with ice and strain into a chilled Collins glass filled with ice.

Garnish with a mint sprig and an orange slice.

"Spa" Water:
Mint Leaves
Sliced Cucumber
Sliced Oranges
Water
Ice

Mix all ingredients in a pitcher, let it stand for a few hours and enjoy!

Mini Chicken & Waffles:  Ann & Jason

The first thing Jason said when I asked him to describe what "Sweet & Savory" food was:  "Chicken & Waffles of course!"  So we took this decadent main course and turned it appetizer style!

Just remember it takes much longer to bread and fry 40 pieces of chicken than you might think!

2nd Place Winner:  Culinary Couples Year One - Best Appetizer!








Recipe:
http://www.foodnetwork.com/recipes/chicken-and-kelloggsreg-eggoreg-waffle-appetizer-bites-recipe/index.html

Pork Chops, Mashed Sweet & Savory Potatoes, and Carrot Soup:  Heather & Eric

The main course was both sweet & savory.... Heather and Eric delighted us with delicious barbequed pork chops covered in a balsamic reduction!

And while all of us were out enjoying our #3 cups by the fire, we heard a dinner bell and came in to find the dining table beautifully set with all of our food served - Heather really does make a wonderful wife! Bon Appétit!

Recipes:

Sweet & Sour Glazed Pork Chops:
http://www.saveur.com/article/Recipes/Sweet-and-Sour-Glazed-Pork-Chops-Maiale-in-Agrodolce

Garlic Rosemary Mashed Sweet & Savory Potatoes:
http://virginiafoodsystemcouncil.org/2012/11/garlic-rosemary-mashed-sweet-and-savory-potatoes/

Carrot Soup with Cucumber Pistachio Relish:
http://www.countryliving.com/_mobile/recipefinder/carrot-soup-cucumber-pistachio-relish-3692

Cheesecake with Raspberry Sauce:  Katie & Denis

Our night truly couldn't get anymore gourmet than finishing with a decadent cheesecake!

Thanks to Katie & Denis for creating such a sweet & savory masterpiece! 

I think we all waddled out full and happy, a great success for any Culinary Couples get together!

Recipe:
http://www.marthastewart.com/332755/new-york-style-cheesecake

Katie substituted half of the cream cheese for reduced fat and added more graham crackers to the crust.  She also created her own raspberry sauce by blending frozen raspberries, then melting those in a saucepan with sugar - delicious!

День Москвы is pronounced as "Den' Moskvy" and translates to "Moscow Day".  I'm still not sure how to pronounce "Den' Moskvy" but just ask Denis or Heather!

If you are wondering what the many brackets are doing in the title of this theme, well, while googling "Facts about Russia", I learned that the number of brackets denotes the importance of the message... This many brackets means this Den' Moskvy Dinner Party is going to be a "FANTASTIC BLOW-OUT EXTRAVAGANZA"!  (Denis will have to correct me if this Russian fact is completely wrong!)

So let's not wait any longer, we're ready to join Katie & Denis and take Culinary Couples back home to Russia!

Moscow Mules:  Heather & Eric

What comes to mind to drink on "Moscow Day" - Moscow Mules of course!  Heather & Eric brought all the fixings and filled up our copper mugs with a delicious rendition of one of our favorites!

The vodka was of true Russian origin as was the selection of Russian wine and beer.  But beware of the 9% Lobster Beer!!!
 

3rd Place Winner:  Culinary Couples Year One - Best Drink!








Recipe: 
http://www.bonappetit.com/recipe/moscow-mule

Russian Appetizers:  Ryan & MJ

We hoped that Ryan & MJ had gone to a different Russian store than Heather because they definitely weren't going to the same День Москвы according to the saleswoman!

Ryan & MJ delighted us with their fine selection of Russian Meats, Russian Bread & Butter, Russian Red Caviar Deviled Eggs, and Red Caviar Cream Cheese Phyllo Cups!

Recipes:

Russian Red Caviar Deviled Eggs:
3 eggs, hard boiled and halved, lengthwise
4 spring onions finely sliced
2 tbsp mayonnaise
1/4 tsp mustard
1 oz caviar
salt and pepper to taste

Remove the yolks from the halved eggs. Mash the yolks to a smooth paste in a bowl with the spring onions, mayonnaise, and mustard. Mix well and season with salt and pepper. Fill the egg whites with the yolk mixture and arrange them on a serving dish. Spoon a little caviar on top of each just before serving.

Red Caviar Cream Cheese Phyllo Cups:
Phyllo Cups
Cream Cheese
Dill
Red Caviar

1. Take out the mini phyllo cups from the freezer and bake them for about 10 minutes at 350.
2. Mix cream cheese (it helps if it's at room temperature) with chopped fresh dill.
3. Once the phyllo cups have cooled down a bit, fill them with cream cheese & dill mixture and top with red caviar.

Russian Bread & Butter:
Russian Bread
Russian Butter

1. Cut bread
2. Spread butter
3. Enjoy

Kharcho, Shashlik, Salad "Olivier" & Russian Salad:  Katie & Denis

Our expectations were set high, coming to a День Москвы at the home of a true Russian, and we were not disappointed!

Katie warned us to come hungry, and she was right.... We started out with the first course of Kharcho (Georgian Lamb Soup)... amazing!!!

The second  course consisted of Shashlik (braised pork shoulder) with a delicious Satsebeli sauce and two beautiful Russian salads!  I think I could move to Russia :)

 

2nd Place Winner:  Culinary Couples Year One - Best Dinner!

Recipes:

Kharcho:
1 lb lamb shank, cut into 5cm pieces (include the bone)
3 medium onions, chopped
2.21 water
140g raw rice, well-rinsed
1/4 tsp freshly-ground black pepper
1 whole fresh jalapeno or serrano chilli
3 tbs tomato puree
3 garlic cloves, minced
1 tsp salt (or to taste)
4 tbs fresh coriander, chopped
4 tbs flat-leaf parsley, chopped
4 tbs fresh dill, chopped

Add a little oil to a soup pain and when hot use to stir-fry the lamb over low heat for about 10 minutes, or until well browned.  Add the onions and stir-fry for 1 minute.  Cover the pan and allow to sweat down for 15 minutes, stirring occasionally.  At the end of this time add the water and bring the mixture to a boil.  Reduce to a low simmer and cook, partly covered, for 45 minutes, or until the lamb is tender.  Stir in the rice and cook for a further 10 minutes then add the pepper, chilli, tomato puree, garlic and salt.  Return to a simmer and cook for a further 15 minutes.  Finally add the herbs and cook for 2 minutes more.  Ladle into soup bowls and serve.

Shashlik:
Serves 4 to 6, depending on the amount of side dishes

3 lbs pork shoulder
4 large onions
2-3 garlic cloves, crushed
2 tbs white vinegar (30% proof)
2 tsp finely ground salt
1 tsp freshly ground black pepper
1 tsp caster sugar
1/2 lemon (squeezed)

Cut the pork shoulder into thick slices, then into small chunks, sized about 2x2 inches.  Please into a large bowl.

Peel the onions and cut into then slices.  Add to the bowl with crushed garlic, salt, pepper, and sugar.  Sprinkle the vinegar on top.

Wearing a pair of kitchen gloves, massage the meat and onion rings for about 10-15 minutes, so the onion juices are released and the seasonings are firmly massaged into the meat chunks.  Instead of dark red, the meat should look much paler now.

Cover the bowl and leave to marinate for 24 hours.

Pierce the meat chunks into a skewer and cook over hot coals until fully cooked and dark brown outside.

Satsebeli Sauce:
http://shushanik.hubpages.com/hub/Georgian-Cuisine-Satsebeli-Sauce-Recipe

Also include about 1/2 onion, and cilantro and adjika chili paste to taste.

Salad "Olivier":
Salad Olivier is known all over the world, it is also called Russian salad in some countries.  Olivier is a simple must on the New Year table, as well as on the 8th of March and any other special event with family gatherings.  Main difference in versions come from meat kinds - poultry, veal, beef or sausages.

5 ea potatoes
3 ea carrots
4 ea eggs
1 pound boiled meat
1/2 pound green peas
2-3 ea dill pickles (you can use fresh cucumbers)
salt to taste
1/2 pound mayonnaise

Boil potatoes and carrots in skin (it helps to keep vitamins), then cool them down and peel them.  Boil eggs and boil meat.  Chop potatoes, carrots, eggs, meat, dill pickles into 1/2 inch squares.  Add green peas and salt.  Trust your own taste, everything must be in proportion.  Stir mayonnaise only for the part of the salad you are going to eat.  It will be kept better without it.  Mix the salad and refrigerate for a while.  If you want your salad a little tender, mix a part of mayonnaise with an equal part of sour cream.  Bon appetit!

Russian Salad:
3 tomatoes - cut into bite sized cubes
3 cucumbers - cut into bite sized cubes
1/2 small onion - cut into bite sized chunks
2 cloves garlic - diced
Dill - small handful chopped
Cilantro - big handful chopped
Olive Oil
Salt and Pepper

Mix it all together in a big bowl and eat!