In preparation for our Summer Supper with guest chef Aran Goyoaga of Cannelle et Vanille….the three of us hit the markets on a beautiful hot saturday afternoon. It was the perfect NY day (and you guys know those are few and far between these days). The markets were overflowing with the most amazing produce and we were ooo-ing and aahhing the whole way through. Both Aran and Karen had their cameras, so it was a bit paparazzi – but we thought you’d enjoy some photos from the day. Mostly food and a few pics of us are below We were in love with the market goods, the purple eggplants – the heirloom tomatoes…just incredible. Casey picked up some fresh herbs and greens and Aran found the most lovely currants and berries for her desserts. We worked up an appetite and ended the day with a late lunch at Pastis. The perfect day for 3 foodies and 2 cameras. cheers.
Our favors at the end of our Market class were wonderful seasonal peaches that we wanted to share with our guests. We filled a crate of these beauties near the door, and on their way out – guests happily filled their bags. Our menus were printed on these brown paper bags (designed with the help of Stefanie Pitaro), and we were happy to reuse and recycle . Thanks again to all of our wonderful guests at market, we hope to see you again soon.
Our dessert from Market was a Lemon Rosemary Cake with Strawberry Compote. This is a very versatile lemon cake recipe, you can add any additional flavor to change it up. Swap the rosemary for lavender or ground cardamon (about 3 tbl). Lemon and cardamon, yummmm! These strawberries were so perfectly in season we just wanted to highlight their amazing flavor.
2 sticks unsalted butter at room temperature
2 c turbinado sugar
4 eggs at room temperature
¼ c lemon zest
¼ c rosemary leaves, chopped
3 c all purpose flour
½ tsp baking powder
½ tsp baking soda
1 tsp salt
¼ c lemon juice
¾ c buttermilk
1 ½ tsp vanilla extract
Preheat the oven to 350 degrees. Grease and flour a 13×9 inch pan. Cream together the butter and sugar with an electric mixer until fluffy and a pale yellow color, approximately 5 minutes. Add eggs one at a time making sure they are completely incorporated before adding the next one. Add zest and rosemary.
Sift together all of the dry ingredients in a bowl. Combine lemon juice, buttermilk and vanilla in another bowl.
Alternate adding flour and buttermilk mixtures to the batter, beginning and ending with the flour.
Bake for 45 minutes to an hour or until tester comes out clean.
Strawberry Compote
4 pints of strawberries, hulled
1 vanilla bean split and scraped of seeds
In a medium saucepan, add the strawberries, vanilla bean and seeds. Cook on medium heat for 5-10 minutes. If the strawberries are in season and ripe, they will give up their juice very quickly. Serve at room temperature.
Recipe Courtesy of Casey Solomon for Sunday Suppers
Below is our third course from the Market class, a Brook Trout with Parsley Puree and Radish Salad. You can use any kind of fish for this dish really. The grassy taste of the parsley puree and the crispness of the radish salad would compliment any type of fish very well. enjoy.
1 large bunch of parsley, trimmed of stems
juice and zest of 1 lemon
1 cup of olive oil
½ clove of garlic, roughly chopped
2 bunches of radishes, trimmed of greens and cut into matchsticks
½ cup kalamata olives, pitted and roughly chopped
zest and juice of 1 lime
1 tbl olive oil
4 fillets of brook trout
Place parsley, lemon juice, zest, olive oil, garlic salt and pepper in a blender and puree until smooth. Refrigerate,
Toss together the radishes, olives, lime juice and zest, olive oil, salt and pepper. Refrigerate.
Season both sides of the fish with salt and pepper. On high heat, place the fish skin side down in a sauté pan. Let crisp up and turn over. (3-5min) Cook flesh side down for 1 minute.
For plating, put a dollop of parsley puree in the center of the plate, place fish on top and garnish with radish salad.
Drizzle with some good olive oil.
Recipe Courtesy of Casey Solomon for Sunday Suppers
Tip: When making pasta, wait until the water boils to add your salt. Add a large handful and let the water boil again. You want the water to taste like sea water.
Tagliattele with Young Garlic, Asparagus and Mushrooms
6 bulbs young garlic, trimmed of the stem and scape, cut in half lengthwise
1 bunch asparagus, shaved into ribbons with a vegetable peeler
1 lb of mixed mushrooms, cleaned and stemmed
1 c white wine
½ c half and half
1 lb fresh tagliatelle
salt and pepper
Boil water for the pasta. In the meantime, in a heavy skillet, add 4 tbl of olive oil and sauté the young garlic until caramelized and just soft. 10-15 minutes. Add mushrooms and cook until they give up their liquid. Pour in the wine and let reduce by half. Cook the pasta and remove from pot when just al dente.
Add the cooked pasta directly to the vegetables and turn to coat, keeping the flame low. Pour in the half and half and toss. Add asparagus ribbons and toss. Remove from heat and shave some parm-regg over top and toss. Plate and drizzle with a little truffle oil and more parm-regg.
Recipe courtesy of Casey Solomon for Sunday Suppers
Sorry for skipping around there…but we are back to posting recipes and photos from our Market class. In case you missed the description , the idea was creating a seasonal menu (on the fly) based on a visit to the market. We’ve posted the citrus water the wonderful market goods and the table decor. For the rest of the week, we’ll be posting recipes & photos from the evening.
Casey’s menu was as follows: mixed market greens, toasted pignoli nuts, shaved green apple, parmigiano reggiano fresh tagliatelle, mushrooms, young garlic brook trout, butter, lemon, parsley puree rosemary lemon pound cake, strawberry coulis
Below is the recipe for the market green salad…
Market Green Salad
7 oz or 8 cups loosely packed mixed greens 1 green apple- cored and thinly sliced ? c toasted pignoli nuts 16 nice big shavings of really good parmigiano-reggiano 1 tbl champagne vinegar 1 tsp diced shallots ? tsp dijon mustard ? c good olive oil salt and pepper
Combine vinegar, shallots and mustard. Add the olive oil in a slow steady stream- whisking constantly. Toss greens with the dressing and divide evenly among four plates. Top each with the apple slices, pignoli nuts, and parmigiano-reggiano.
We used these Preserved Lemons in our Chicken Tagine, and they are one of the most popular Moroccan condiments. You can use them in many traditional Moroccan dishes, like couscous, fish & lamb. But don’t be afraid to throw them into a salad, a pasta or any old chicken dish – we use them all the time!
10 to 12 lemons (2 1/2 to 3 lb)
2/3 cup kosher salt
1/4 cup extra-virgin olive oil
Equipment:
a 4- to 6-cup jar with a tight-fitting lid
Scrub lemons well, and slice them into medium or thin slices, leave a few extra lemons for juice
Coat the sliced lemons in kosher salt & a bit of the olive oil, allow them to sit for about an hour to allow the juices to formulate
Pack the lemons in a jar and Push the lemons down firmly to pack them tightly
Fill the top of the jar with the extra lemon juice and top it with remaining olive oil. Be sure to fill the jar up to the very top and seal well.
Store in Refrigerator for up to 6 months.
A warm thank you to all of our wonderful guests who attended & contributed at our moroccan sunday supper. Happy friday & thanks for all the love & support ! Scroll down for a Moroccan Mint Tea recipe, traditionally served at the end of a great meal.
1 tablespoon loose green tea 5 cups boiling water 3 to 4 tablespoons sugar, or to taste 1 large bunch fresh mint or spearmint
Put tea in teapot and pour in 1 cup boiling water, then swirl gently to warm pot and rinse tea. Strain out and discard water, reserving tea leaves in pot.
Add remaining 4 cups boiling water to tea and let steep 2 minutes. Stir in sugar (to taste) and mint sprigs and steep 3 to 4 minutes more. Serve in small heatproof glasses.
**traditionally served sweet, you can also try adding orange blossom water to your tea for an added sweetness
Our dear friend Erica Miller designed all of the custom paper items for the Moroccan Evening. Inspired by the Moroccan tiles, Erica designed a custom Mandala for both Amy’s Dessert Table and the Sunday Supper Table – allowing both tables to relate well to each other and create a cohesive story. The colors and scale of patterns of the dinner table were a softer interpretation of the designs.
For those of you who don’t know what a Mandala is, it’s quite a beautiful concept…in Sanskrit ma??ala literally means “essence” It is a concentric diagram having spiritual and ritual significance in both Buddhism and Hinduism and represents”circle-circumference” or “completion.” Erica at Thoughtful Day created a Mandala for Karen’s wedding invitations last year, and thus inspired the tradition. It was a beautiful way to create a unique logo that was infused with a bit more meaning. We were clearly thrilled to have Erica design another mandala for SS, and all the proper paper goods that followed ! For those of you who may not be familiar with Erica’s work, you must see it immediately. Erica’s line of Invitations (both custom & mix and match suites) are elegant and delightful at the same time. And not only is Erica Super talented, she is one of the sweetest-funniest-cutest people you’ll ever meet. Check out her Wedding Invitations here and her awesome wedding blog here. Erica’s full suite included recipe cards for our guests to take home. Each recipe card had its own unique border all complimenting one another. Along with the recipe cards and the cookie bags from Amy’s table…guests took home these adorable jars of home made preserved lemons. Erica designed the tags for these jars and the cookie packaging as well. Thank you e! xoxo
We’ll be posting tips on how to preserve your own lemons at home soon.
As many of you know one of our guests at the last sunday supper was Aran Goyoaga ( who will also be teaching our next class. (yay!!) Casey was putting the finishing touches on her fig & sesame tarts for dessert, and Aran happily jumped right in to help us plate and garnish. Aran was a true pleasure to have at our class, she wrote the sweetest review here – if you haven’t seen her inspiring work, go there now ! It’s absolutely amazing. Scroll down for the recipe of our Fig & Sesame Tart below.
Fig and Sesame Tarts with Orange Blossom Whipped Cream
Tip: If you want a smoother filling, put the cooked fig mixture in a blender and pour in to tart shells then chill.
10 oz dried Turkish figs
¼ c sugar
zest and juice of 1 orange
¼ c marsala wine or any sweet dessert wine
¼ c water
¼ c sesame seeds, toasted
10-12 pre-made mini shortbread pastry crusts
3 fresh figs
whipping cream
1 tbl sugar
½ tsp orange blossom water
Chop the figs into small cubes. Combine figs, sugar, orange zest and juice, wine and water into a sauce pan. Bring to a boil and reduce heat. Simmer for 15-20 minutes or until the mixture becomes the consistency of jam.
Let cool for 15 minutes and stir in the sesame seeds. Spoon into tart shells.
Make whipped cream with 1 tbl sugar and ½ tsp orange flower water. Put a dollop of cream on each tart.
Top with a sliver of orange zest and fresh fig.
Recipe Courtesy of Casey Solomon for Sunday Suppers
In preparation for our Summer Supper with guest chef Aran Goyoaga of Cannelle et Vanille….the three of us hit the markets on a beautiful hot saturday afternoon. It was the perfect NY day (and you guys know those are few and far between these days). The markets were overflowing with the most amazing produce and [...]
Our favors at the end of our Market class were wonderful seasonal peaches that we wanted to share with our guests. We filled a crate of these beauties near the door, and on their way out – guests happily filled their bags. Our menus were printed on these brown paper bags (designed with [...]
2 sticks unsalted butter at room temperature
2 c turbinado sugar
4 eggs at room temperature
¼ c lemon zest
¼ c rosemary leaves, chopped
3 c all purpose flour
½ tsp baking powder
½ tsp baking soda
1 tsp salt
¼ c lemon juice
¾ c buttermilk
1 ½ tsp vanilla extract
Preheat the oven to 350 degrees. Grease and flour a 13×9 inch pan. Cream together the butter and sugar with an electric mixer until fluffy and a pale yellow color, approximately 5 minutes. Add eggs one at a time making sure they are completely incorporated before adding the next one. Add zest and rosemary.
Sift together all of the dry ingredients in a bowl. Combine lemon juice, buttermilk and vanilla in another bowl.
Alternate adding flour and buttermilk mixtures to the batter, beginning and ending with the flour.
Bake for 45 minutes to an hour or until tester comes out clean.
Strawberry Compote
4 pints of strawberries, hulled
1 vanilla bean split and scraped of seeds
In a medium saucepan, add the strawberries, vanilla bean and seeds. Cook on medium heat for 5-10 minutes. If the strawberries are in season and ripe, they will give up their juice very quickly. Serve at room temperature.
Recipe Courtesy of Casey Solomon for Sunday Suppers
1 large bunch of parsley, trimmed of stems
juice and zest of 1 lemon
1 cup of olive oil
½ clove of garlic, roughly chopped
2 bunches of radishes, trimmed of greens and cut into matchsticks
½ cup kalamata olives, pitted and roughly chopped
zest and juice of 1 lime
1 tbl olive oil
4 fillets of brook trout
Place parsley, lemon juice, zest, olive oil, garlic salt and pepper in a blender and puree until smooth. Refrigerate,
Toss together the radishes, olives, lime juice and zest, olive oil, salt and pepper. Refrigerate.
Season both sides of the fish with salt and pepper. On high heat, place the fish skin side down in a sauté pan. Let crisp up and turn over. (3-5min) Cook flesh side down for 1 minute.
For plating, put a dollop of parsley puree in the center of the plate, place fish on top and garnish with radish salad.
Drizzle with some good olive oil.
Recipe Courtesy of Casey Solomon for Sunday Suppers
Tagliattele with Young Garlic, Asparagus and Mushrooms
6 bulbs young garlic, trimmed of the stem and scape, cut in half lengthwise
1 bunch asparagus, shaved into ribbons with a vegetable peeler
1 lb of mixed mushrooms, cleaned and stemmed
1 c white wine
½ c half and half
1 lb fresh tagliatelle
salt and pepper
Boil water for the pasta. In the meantime, in a heavy skillet, add 4 tbl of olive oil and sauté the young garlic until caramelized and just soft. 10-15 minutes. Add mushrooms and cook until they give up their liquid. Pour in the wine and let reduce by half. Cook the pasta and remove from pot when just al dente.
Add the cooked pasta directly to the vegetables and turn to coat, keeping the flame low. Pour in the half and half and toss. Add asparagus ribbons and toss. Remove from heat and shave some parm-regg over top and toss. Plate and drizzle with a little truffle oil and more parm-regg.
Recipe courtesy of Casey Solomon for Sunday Suppers
Sorry for skipping around there…but we are back to posting recipes and photos from our Market class. In case you missed the description , the idea was creating a seasonal menu (on the fly) based on a visit to the market. We’ve posted the citrus water the wonderful market goods and the table decor. [...]
10 to 12 lemons (2 1/2 to 3 lb)
2/3 cup kosher salt
1/4 cup extra-virgin olive oil
Equipment:
a 4- to 6-cup jar with a tight-fitting lid
Scrub lemons well, and slice them into medium or thin slices, leave a few extra lemons for juice
Coat the sliced lemons in kosher salt & a bit of the olive oil, allow them to sit for about an hour to allow the juices to formulate
Pack the lemons in a jar and Push the lemons down firmly to pack them tightly
Fill the top of the jar with the extra lemon juice and top it with remaining olive oil. Be sure to fill the jar up to the very top and seal well.
Store in Refrigerator for up to 6 months.
A warm thank you to all of our wonderful guests who attended & contributed at our moroccan sunday supper. Happy friday & thanks for all the love & support ! Scroll down for a Moroccan Mint Tea recipe, traditionally served at the end of a great meal.
All Photos by Karen Mordchai
Moroccan Mint Tea
1 [...]
Our dear friend Erica Miller designed all of the custom paper items for the Moroccan Evening. Inspired by the Moroccan tiles, Erica designed a custom Mandala for both Amy’s Dessert Table and the Sunday Supper Table – allowing both tables to relate well to each other and create a cohesive story. The colors [...]
Fig and Sesame Tarts with Orange Blossom Whipped Cream
Tip: If you want a smoother filling, put the cooked fig mixture in a blender and pour in to tart shells then chill.
10 oz dried Turkish figs
¼ c sugar
zest and juice of 1 orange
¼ c marsala wine or any sweet dessert wine
¼ c water
¼ c sesame seeds, toasted
10-12 pre-made mini shortbread pastry crusts
3 fresh figs
whipping cream
1 tbl sugar
½ tsp orange blossom water
Chop the figs into small cubes. Combine figs, sugar, orange zest and juice, wine and water into a sauce pan. Bring to a boil and reduce heat. Simmer for 15-20 minutes or until the mixture becomes the consistency of jam.
Let cool for 15 minutes and stir in the sesame seeds. Spoon into tart shells.
Make whipped cream with 1 tbl sugar and ½ tsp orange flower water. Put a dollop of cream on each tart.
Top with a sliver of orange zest and fresh fig.
Recipe Courtesy of Casey Solomon for Sunday Suppers
We were in love with the market goods, the purple eggplants – the heirloom tomatoes…just incredible. Casey picked up some fresh herbs and greens and Aran found the most lovely currants and berries for her desserts. We worked up an appetite and ended the day with a late lunch at Pastis. The perfect day for 3 foodies and 2 cameras. cheers.
