Our Market class was a celebration of seasonal and fresh ingredients from the local farmer’s market. All the wonderful produce was so gorgeously inspiring. This was a spontaneous menu put together on the fly. A salad, pasta, fish & a sweet. Here’s a little sneak peak of our market finds: asparagus, spring garlic, mushrooms, peaches, strawberries. Throughout the week we’ll be posting more about the class, decor, flowers (wait till you see these little wonders) and more!
Email us (info[at]sunday-suppers.com) for more details. Here’s one we did as a 31st birthday party at a loft in Williamsburg. The menu for the evening: Tamari-garlic roasted swordfish, Brown Rice Salad and Chilli powder and lemon roasted asparagus. Now that’s our kind of party.
These peaches are delicious on their own but- if you’re really looking to impress- serve them with some really good shortbread cookies and some raspberry sorbet. Yum!!!
Hope you all have a wonderful 4th of July. (next week …previews from our market class
4 semi ripe peaches cut in half and pit removed
6 tbl turbinado sugar
1 tbl ground cardamom
Toss the sugar and cardamom together in a bowl. Dip the peaches, flesh side down, into the sugar. Place on a medium/high heat grill and let them alone for approximately 7 minutes. You want the sugar to caramelize on the peaches and create a crust.
Serve with your favorite ice cream, cr?me fraiche or mascarpone.
Serves 4.
Recipe courtesy of Casey Solomon for Sunday Suppers
As promised…a few more BBQ recipes for 4th of July Weekend ! This is a great recipe and a nice change from the typical burger. We hope you enjoy and tune in tomorrow for dessert… !
Grilled Pork Chops with Scallion Ginger Salad and Sweet Potato Fries
Serves 4
3 shallots, chopped
2 cloves garlic, minced
1 large knob of ginger, minced (5 tbl)
zest and juice of 1 orange
5 tbl olive oil
4 bone in, center cut pork chops
Whisk everything except the chops together in a shallow dish. Season the pork with salt and pepper and place in dish, turning to coat. Let marinate in the fridge for an hour or more. Grill on medium heat for 7-10 minutes, depending on the thickness. Top with scallion, ginger salad.
Scallion, Ginger Salad
1 bunch of scallions, chopped
4 shallots, chopped,
1 large knob of ginger, julienned
Saute scallions, shallots and ginger in olive oil on medium heat until soft, 5-7 minutes.
Tip:
This can be made with any cut of pork or chicken but grilling or roasting with the bone in imparts so much flavor in to the meat.
Sweet Potato Fries
3-4 large sweet potatoes
zest of 2 limes
good sea salt
Cut sweet potatoes into wedges. Toss with olive oil and sea salt. Grill on medium heat for 5-7 minutes per side or until soft.
Remove from heat and while still hot, toss with lime zest and a little more sea salt. Serve with some lime wedges on the side.
Serves 4
Tip:
You can do this with russet potatoes as well but the contrast of the sweet potatoes and the tartness of the lime is sooooo good!
When zesting, make sure you just get the colored part of the rind. You don’t want to get any of the pith. (the bitter white stuff underneath- think grapefruit)
Recipe courtesy of Casey Solomon for Sunday Suppers
Our apologies for being a little late on posting this week, it’s been quite busy here at sunday suppers. We’re looking forward to the long weekend and hopefully some sunny days ! This week we’ll be posting a few bbq recipes in honor of the 4th – here’s an easy grilled corn soup to start things off -
Chilled Grilled Corn Soup
Serves 4
6 ears of corn, cleaned
2 tbl olive oil, plus more for brushing
1 large red onion, diced
2 cloves of garlic, minced
3 cups chicken stock
1/4 c half and half
zest and juice of half a lime
creme fraiche and chopped chives for garnish
Brush the corn with a little olive oil and grill over medium heat, turning often until the kernels start to color, 8-10 minutes. Cool slightly and cut kernels off the cob.
Heat olive oil in a medium saucepan. Add onions and garlic and saut? on medium heat until translucent, 8-10 minutes. Add chicken stock and grilled corn kernels. Simmer for 5 minutes. Remove from heat and blend with a hand held blender until smooth. Stir in half and half, lime zest and juice, and salt and pepper to taste. Refrigerate for at least one hour.
Pour in to bowls and garnish with a dollop of cr?me fraiche and finely chopped chives.
Serves 4.
Tip: This soup can also be made with frozen corn in a pinch. You can saute it in a pan to get some color on it.
Recipe courtesy of Casey Solomon for Sunday Suppers
Our Market class was a celebration of seasonal and fresh ingredients from the local farmer’s market. All the wonderful produce was so gorgeously inspiring. This was a spontaneous menu put together on the fly. A salad, pasta, fish & a sweet. Here’s a little sneak peak of our market finds: asparagus, [...]
Email us (info[at]sunday-suppers.com) for more details. Here’s one we did as a 31st birthday party at a loft in Williamsburg. The menu for the evening: Tamari-garlic roasted swordfish, Brown Rice Salad and Chilli powder and lemon roasted asparagus. Now that’s our kind of party.
4 semi ripe peaches cut in half and pit removed
6 tbl turbinado sugar
1 tbl ground cardamom
Toss the sugar and cardamom together in a bowl. Dip the peaches, flesh side down, into the sugar. Place on a medium/high heat grill and let them alone for approximately 7 minutes. You want the sugar to caramelize on the peaches and create a crust.
Serve with your favorite ice cream, cr?me fraiche or mascarpone.
Serves 4.
Recipe courtesy of Casey Solomon for Sunday Suppers
Grilled Pork Chops with Scallion Ginger Salad and Sweet Potato Fries
Serves 4
3 shallots, chopped
2 cloves garlic, minced
1 large knob of ginger, minced (5 tbl)
zest and juice of 1 orange
5 tbl olive oil
4 bone in, center cut pork chops
Whisk everything except the chops together in a shallow dish. Season the pork with salt and pepper and place in dish, turning to coat. Let marinate in the fridge for an hour or more. Grill on medium heat for 7-10 minutes, depending on the thickness. Top with scallion, ginger salad.
Scallion, Ginger Salad
1 bunch of scallions, chopped
4 shallots, chopped,
1 large knob of ginger, julienned
Saute scallions, shallots and ginger in olive oil on medium heat until soft, 5-7 minutes.
Tip:
This can be made with any cut of pork or chicken but grilling or roasting with the bone in imparts so much flavor in to the meat.
Sweet Potato Fries
3-4 large sweet potatoes
zest of 2 limes
good sea salt
Cut sweet potatoes into wedges. Toss with olive oil and sea salt. Grill on medium heat for 5-7 minutes per side or until soft.
Remove from heat and while still hot, toss with lime zest and a little more sea salt. Serve with some lime wedges on the side.
Serves 4
Tip:
You can do this with russet potatoes as well but the contrast of the sweet potatoes and the tartness of the lime is sooooo good!
When zesting, make sure you just get the colored part of the rind. You don’t want to get any of the pith. (the bitter white stuff underneath- think grapefruit)
Recipe courtesy of Casey Solomon for Sunday Suppers
Chilled Grilled Corn Soup
Serves 4
6 ears of corn, cleaned
2 tbl olive oil, plus more for brushing
1 large red onion, diced
2 cloves of garlic, minced
3 cups chicken stock
1/4 c half and half
zest and juice of half a lime
creme fraiche and chopped chives for garnish
Brush the corn with a little olive oil and grill over medium heat, turning often until the kernels start to color, 8-10 minutes. Cool slightly and cut kernels off the cob.
Heat olive oil in a medium saucepan. Add onions and garlic and saut? on medium heat until translucent, 8-10 minutes. Add chicken stock and grilled corn kernels. Simmer for 5 minutes. Remove from heat and blend with a hand held blender until smooth. Stir in half and half, lime zest and juice, and salt and pepper to taste. Refrigerate for at least one hour.
Pour in to bowls and garnish with a dollop of cr?me fraiche and finely chopped chives.
Serves 4.
Tip: This soup can also be made with frozen corn in a pinch. You can saute it in a pan to get some color on it.
Recipe courtesy of Casey Solomon for Sunday Suppers
