Sous Vide Pork Belly “Rillons” with a Cherry Reduction Sauce and Roasted Kabocha Squash over Coarse Polenta

Thur., Feb. 15th: Sous Vide Pork Belly “Rillons” with a Cherry Reduction Sauce and Roasted Kabocha Squash over Coarse Polenta ($16 Per Person / Time to Cook: 30 minutes / Cook by Day: Sunday) Rillons and Rillettes, are classical French methods of cooking pork belly with the goal being preservation. The difference is Rillons are […]

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Mar i Muntanya “Sea and Mountain” – Rabbit and Shrimp Stew

Fri., Feb.16th: Mar i Muntanya “Sea and Mountain” – Rabbit and Shrimp Stew (Chicken Substitute Available)- ($17 Per Person / Time to Cook: 30 Min. / Cook by Day: Sunday) The combination of meat and seafood dates back to Roman times. This Catalonian recipe comes from the seaside town of Celella de Papafrugell, in Catalonia […]

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More on our Catering Services & Tasting Menus.

More on our Catering Services & Tasting Menus….As a reminder, we provide a wide range of catering services. Here is a recent testimonial from a client of our full service tasting menu offering: “We used CookDC for my husband’s 40th birthday party. [CookDC] put together an amazing menu that worked in everything we asked for […]

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Grass-Fed Teres Major (Petit Filets) Steaks, Smashed Marble Potatoes & Cicoria Ripassata alla Romana (Sautéed Chicory) –

Wed., Jan. 31st: Grass-Fed Teres Major (Petit Filets) Steaks, Smashed Marble Potatoes & Cicoria Ripassata alla Romana (Sautéed Chicory) – ($18 Per Person / Time to Cook: 30 min. / Cook by Day: Monday) Celebrating the “Invention” of the Teres Major. We live in such a remarkable age of technological invention, whether it’s the Echo, […]

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Sous Vide Rabbit Confit, Parisienne Gnocchi “Pâte à Choux,” Brussels Sprouts with Double Smoked Pork Belly and a Mustard Sauce

Thurs., Feb 1st: Sous Vide Rabbit Confit, Parisienne Gnocchi “Pâte à Choux,” Brussels Sprouts with Double Smoked Pork Belly and a Mustard Sauce (Chicken Confit Substitute Available) A confit is an ancient cooking technique where meat is cooked in its own fat. The most well known being Duck, but it can really be anything (even […]

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Social Media Award Winners Announced! 

Social Media Award Winners Announced! As a reminder, we are giving free meal kits to the best social media posts of the month. This can either be a picture of one of your meals or a positive comment about our service. Simply tag CookDC whether you post of Facebook, INstagram or any other platform. Pan […]

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Coq au Vin (Wine Braised Chicken)

Tues., Jan. 23rd: Coq au Vin (Wine Braised Chicken) – ($15 Per Person / Time to Cook: 30 min. / Cook by Day: Friday) This classic French dish was traditionally made with Roosters or Hens. Now, roosters, or any poultry or animal several years in age, tend to be rather tough. The wine marinade is […]

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An Article about CookDC in Arlington Magazine.

An Article about CookDC in Arlington Magazine. We are excited that CookDC is currently being featured on the front of their website at www.ArlingtongMagazine.com. Our favorite line, “[CookDC] aims for restaurant quality and [they] nail it!”….that seems fairly positive. We are humbled that the magazine’s food critic would take the time to research our meal kit offering. The […]

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So you think you want to live the dream?!!!

So you think you want to live the dream?!!! We realize many have dreams of starting their own company, whether it be a store that sells Christmas decorations year round or a school for blind dogs….and everyone tells you to go for it. Well, let us just say, it is not only about 1 foot figurines […]

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Navarin d’Agneau (Lamb Stew)

Wed., Jan. 17th: Navarin d’Agneau (Lamb Stew) – ($16 Per Person / Time to Cook: 30 min. / Cook by Day: Saturday) This is a traditional French Lamb Stew served in the late Winter or Spring with turnips and other seasonal vegetables. Navarin comes from the French word for turnip, the “navet.” The vegetables are […]

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Winter Black Périgord Truffle Week!

Winter Black Périgord Truffle Week! The Winter Black Périgord Truffle season is upon us and will last for another 6 weeks. The Black Perigord, or Tuber melanosporum, is the truffle that is the subject of epic stories written in iambic pentameter. This dark tuber with its marble-veined flesh has the strongest flavor and aroma of […]

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Holiday Turducken Stuffed with a Foie Gras Torchon

Fri., Dec. 22nd: Holiday Turducken Stuffed with a Foie Gras Torchon (Order Deadline Tues. @ 9pm) – (Serves 20+ / Time to Cook: 3-4 Hours) Note: Order Deadline is Tuesday, December 19th at 9pm. The Turducken is a relatively new culinary “invention,” having been created in the 1980s in Louisiana. While its creator is not known, […]

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The Feast of the Seven Fishes

The Feast of the Seven fishes is an Italian-American Roman Catholic tradition with origins in Southern Italy.  Served on Christmas Eve, the Feast commemorates the wait for the midnight birth of Baby Jesus, or the Vigilia di Natale.  The eating of Seven dishes was not traditional to Italy, but rather from Italian-Americas, however no family […]

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Roman-Style Lamb Shoulder with Puntarella over Coarse Polenta

Thur., Dec. 7th: Roman-Style Lamb Shoulder with Puntarella over Coarse Polenta ($16 Per Person / Time to Cook: 30 min. / Cook by Day: Monday) Abbacchio alla Romana, or Roman-Style Lamb, is characteristically simplistic as are all Italian recipes. Technically, Abbacchio is a baby lamb, slaughtered at 5 or 6 weeks producing tender meat high […]

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