Tues, March 13th: Beggar’s Purse of Free Range Chicken, Black Conica Wild Morels, & Kabocha Squash ($16 Per Person / Cook By Day: Friday) A Beggar’s Purse…what is heck is that? Okay, so it is essentially a crêpe that has been tied together so the contents form a “pouch.” Cleary, this dish can simply be […]
Thur., March 8th: Chartreuse de Faisan (Pheasant Chartreuse) – ($17 Per Person / Time to Cook: 45 Min. / Cook By Day: Sunday) A Chartreuse is a preparation of vegetables, always including cabbage, and meat moulded into a dome and formed in layer so alternating colours. Considered by the Marie-Antoine Carême, the original Celebrity Chef, […]
Fri., Mar 2nd: Coquilles Saint-Jacques à la Dieppoise (Wild Scallops Gratin with Black Conica Morel Mushrooms, Baby Romanesco Cauliflower, and Leeks in a Cream Sauce) – ($19 Per Person / Cook by Day: Saturday) Coquilles St-Jacques simply means “scallops” in French. Deipppoise refers to a method of preparing seafood from the port town of Deippe […]
Thur., Mar 1st: Sous Vide Braised Breast of Veal with Black Conica Morel Mushrooms over a Sunchoke Puree ($17 Per Person / Cook By Day: Sunday) A Breast of Veal has a disproportionately low ratio of meat to bones and cartilage, which results in tender and flavorful meat. Veal bones are high in collagen, breaking […]
Fri., March 22nd: Wild Atlantic Cod Persillé over a Medley of Purple Winter Radishes, Kohlrabi, & Baby Brussels Sprouts ($17 Per Person / Cook by Day: Sunday) The French word for Parsley is Persil, and Persillé refers to any dish served with parsley and garlic (also know as a “Persillade”). This is a simple preparation […]
Thurs., Feb. 22nd: Sous Vide Braised Venison Shoulder “Poivrade” with Black Conical Morel Mushrooms over Mashed Turnips ($18 Per Person / Cook by Day: Sunday) A Poivrade Sauce is a classic French sauce used on game meats which is characterized by the inclusion of both Red Currants and Pepper, while many variations exists. Venison shoulder, […]
Wed., Feb. 21st: Sous Vide Braised Short Rib Stroganoff with Black Conica Morel Mushrooms over Homemade Pappardelle (Vegetarian Pasta w/ Morels also Available) – ($20 Per Person / Time to Cook: 30 Min. / Cook by Day: Sunday) Beef Stroganoff, Stroganov, is a traditional Russian dish made from sautéed beef mixed with Sour Cream. Since […]
Tues., Feb. 13th: “La Trompette de Mort” Risotto (Wild Black Trumpet Mushroom Risotto) – ($16 Per Person / Time to Cook: 30min. / Cook by Day: Thursday) For this creamy risotto, we will be providing Wild Black Trumpet Mushrooms, known as “La Trompette de Mort” or trumpet of death in French due ot their characteristic […]
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 […]
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 […]
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 […]
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) We are having a flash sale on today’s meal kit! The “Petit Tenderloin” is the second most tender cut of beef […]
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, […]
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 […]
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 […]
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 […]
Wed., Jan. 24th: Sous Vide Brisket “Steak” with Marble Potatoes and Creamed Savoy Spinach ($16 Per Person / Time to Cook: 30 min., / Cook By Day: Saturday) Brisket is a well used muscle from the lower chest of the cow. As such, brisket is high in connective tissue which makes this cut of meat […]
Thur., Jan. 25th: Kabocha Winter Squash Gnocchi “Pillows from Heaven” with Sage Cream & Guanciale ($17 Per Person / Time to Cook: 20 min. / Cook By Day: Saturday) Gnocchi, whose name comes from the Italian word Nocca, which means knuckles, or knohha, which means knot, are small potato dumplings that originated in the North […]
Fri., Jan. 26th: Maine Lobster Curry with Baby Romanesco Cauliflower over Basmati Rice ($26 Per Person / Time to Cook: 30 min. / Cook By Day: Sunday) A curry is defined as a dish of meat, vegetables, etc., cooked in an Indian-style sauce of strong spices and turmeric and typically served with rice. We will […]
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 […]