sundaysuppers

Over the holidays everyone congregates in the kitchen. Bringing food and family together is what we do best at Sunday Suppers. When Designsponge asked us to put together a few treats for the holidays, we were more than thrilled to oblige. We wanted to share recipes that were laid-back and inviting, but delicious and gourmet nonetheless. We chose a savory galette filled with hearty veggies and a crisp pop of sweet, and a yummy olive oil cake with citrus compote. Both recipes are simple and beautiful. We found that the more pomegranate seeds you add to the galette the better—the little bursts of freshness are a wonderful complement to the warm roasted vegetables. Also, don’t skimp on the olive oil drizzle—the moisture is key. Scroll down for photos and recipe instructions for the We’ll be posting the cake soon. Check out the full post on designsponge too. Enjoy and happy holidays !

All Styling + Photography by Karen Mordechai
Styling & Kitchen Assistant: Lizzy Sall

Butternut Squash + Pomegranate Galette
Makes two 12 inch galettes or one large

Savory Pie Dough :
3 cup all-purpose flour
1 teaspoon salt
20 twist of a pepper mill
2 sticks cold butter cut in cubes
1/4 cup ice-cold water
1/2 butternut squash – halved and deseeded, and sliced
1/2 red onion sliced with root end still intact
3 tbsp butter
2 tbsp chopped sage
Handful of pomegranate seeds
4 tbsp chopped toasted walnuts
Salt
Fresh pepper
Good quality extra virgin olive oil

Measure out flour, salt and pepper into a food processor. Mix well. Add the butter and pulse till butter resembles small pea size pieces. Add water while pulsing processor. Stop once the dough becomes a ball. Lay out a piece of clear wrap, lay the dough on it, flatten to a thick disk (or two) while wrapping. Allow to rest for at least ? hour. (Dough Recipe by Camille Becerra )
Preheat oven to 400 degrees.

Slice the squash and cut the onion into equal width wedges—about ? inch thick. Mix with butter, sage, salt and pepper and toss.
Roll out dough on lightly floured surface into 12 inch round and transfer to baking sheet. With each wedge beginning at center of the dough, fan squash and onions into pinwheel shape, overlapping and covering entire center of the round—leaving a few inch border. If you are making a large galette, you can form an outer row of veggies. Gently fold remaining dough over the edge of the filling, forming a freeform tart crust. Beat egg with a splash of water and brush over the crust. Bake for 50 to 55 minutes or until crust is golden brown and squash pierces easily with a fork.

While tart cools, sprinkle toasted walnuts and pomegranate seeds over top.

When ready to serve drizzle generously with very good extra virgin olive oil. Crack fresh black pepper and sprinkle coarse sea salt.

We’re taking a week off here for the holidays. Cleaning our pantry, watching movies and spending time with our loved ones. We’re leaving you with one last recipe, perfect for this time at home with your family. It’s featured as part 2 of our designsponge feature. An olive oil loaf cake with a citrus compote. We hope you’ll try it – it’s so easy to make and absolutely delish. We’ll be back next week with the long awaited winter dinner pics (remember the kumquats ? ) Till then…happy new year ! Thank you for all the support in 09, it’s been overwhelming and exciting, we have lots of fun plans for the new year so be sure to come visit. xoxo



Olive Oil Cake

3 eggs
2 ½ cups sugar
1 ½ cups extra virgin olive oil
1 ½ cups milk
2 cups unbleached all-purpose flour
1 tsp baking powder
Large pinch of salt
Zest of one quarter of a lemon

Preheat the oven to 350 degrees.

Butter and flour a 10 inch loaf pan.
In a large bowl, whisk together the eggs and granulated sugar. Add the olive oil, milk, and citrus zest.
In another bowl, sift together: flour, baking powder, and salt. Slowly add the egg mixture, to the dry ingredients stirring just until blended. Do not over mix. Pour the batter into the prepared pan. (There will be extra batter—this is because it can also be baked in a 12 inch round. We like having the option from the same recipe. If you make a loaf like us you can also make a muffin or two or a mini loaf).
Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Let the cake cool in the loaf pan. After cooling, run a knife along the edges to loosen. Turn pan upside down, and will the cake out ! If you have problems, we suggest cutting the first slice directly from the pan to create extra removal leverage.

Citrus Compote

3 navel oranges
1 grapefruit
2 Clementines
1 lemon
½ cup dry white wine
½ cup granulated sugar
2 tsp honey
2 tsp chopped rosemary
Zest of 1 of the oranges and the lemon—reserve zest. Also juice these two pieces of fruit.

In a saucepan, combine the orange and lemon juice, wine, sugar, honey and rosemary. Bring to a boil, stirring to dissolve the sugar. Lower heat and simmer until slightly thickened (approximately 15 minutes). Remove from heat and let cool.

Peel remaining citrus and slice into rounds, approximately ¾ in. Pour the warm liquid over the fruit, and serve warm.

Styling + Photography by Karen Mordechai
Styling & Kitchen Assistant: Lizzy Sall

We spent yesterday driving every which way in Brooklyn and Manhattan to make very special Holiday deliveries. It’s always fun to act as little elves, but something tells us their traffic patterns allow for a more streamlined route.

Warm and happy holiday’s to everyone from Sunday Suppers.

It’s bitter outside. We’ve been working on a few big features (coming soon!). Between running in and out of stores for styling props, holiday gifts, and cooking supplies we got a bit hungry. Market table was a beacon of cozy on Carmine Street in freezing Manhattan. We sat down to a warm lunch of delicious garlic and olive oil charred broccoli and White Bean Escarole soup. These and crusty French bread filled our bellies and thawed our limbs. The tender beans and greens were just what we needed— And our neighbors vegetarian chili? It gave us food envy and had us drooling over their shoulders. We’ll be back for more.

New Amsterdam Market is back with wintermarket, this Sunday December 20th. Modeled on Public Markets of the past, New Amsterdam is meant to evoke Les Halles of Paris and present local vendors of all sorts: butchers, vineyards, cheese mongers, produce stalls and more. New Amsterdam will fill up your table and under your tree. Don’t miss the endless merchant in the South Street Seaport from 11am to 4pm.

There is also the Greenpoint Food Market with their “Holiday Foodtacular” this Saturday, December 19th. They are offering onsite gift wrapping, art, and live music. The vendor list looks delicious. See for yourself here, and visit them from noon to 5pm at the Church of Messiah, 129 Russell Street in Brooklyn.

Last but not least is the Brooklyn Lyceum Craft Market. This one runs both the 19th and 20th on 4th Avenue between Union and President Streets in Park Slope. With many last minute gifts—foodie and craft alike—we couldn’t even count up the number of vendors without losing track! Don’t miss the opportunity for new introductions. The BLCM runs from 11am to 7pm both days.

Thomas Keller is most certainly every expert foodie’s idol. They have probably made the pilgrimage to French Laundry, Bouchon, Per Se, Bouchon Bakery, or the new Ad Hoc, and had nothing short of a religious experience. Ad Hoc, the newest additon to the restaurant group, is family style and relaxed. And so, his latest amazing cookbook is the same: a bit more attainable, but still Thomas Keller .

The world of cheese is endless. Even the most mature cheese palate can be expanded. Trust the top authorities at Murray’s to send your expert foodie 3 different 1.5 lbs of cheese each month for 4, 6, or 12 months. A gift that keeps on giving–and impressing.

Everybody loves a little bite to their food, and Dean & Deluca has a unique way for the expert foodie to do this: a salt sampler, including Cyprus Flake Salt, Murray River Salt from Australia, Fleur de Sel from France, and coarse Himalayan Pink Salt. A great little trip around the globe in beautiful salts.

Anarchy in a jar is by far the coolest jam we have come across to date. Even your expert foodie can’t have dreamed of these unique combinations. With current choices like Hot Fireman’s Pear and Apple Sass, we want each one for our morning toast and afternoon biscuits.

We know this one is no small purchase, but it is so hot-off-the-press it’s not even in stores yet (online only!) The SousVide, available at Sur la Table, is the first water oven available for home cooking. A favorite tool of many critically acclaimed chefs, your expert foodie will be the first on their block with this healthy, flavor retaining, easy-to-use oven. (Please note your chef will need a vacuum sealer as well!)

A foodie can never have too many olive oils–whether it’s for some rustic bread dipping, or flavoring a dish, there are many delicious varieties out there. Here is one of our favorites: Stone house Tangerine olive oil from California. Sweet and savory at once, we can’t get enough. Found at Provisions Shop.

A great cook book to start anyone’s collection, Local Flavors by Deborah Madison will take a foodie pupil and teach them about the farmer’s markets of the country and how to cook w local seasonal ingredients: the perfect start for every new chef.

A new foodie needs help not just in the kitchen, but on the scene as well. a subscription to Edible Brooklyn or Edible Manhattan will put any restaurant neophyte ahead of the curve. An artistic look at what is hot at the Country’s epicenter of Foodie-dom, this subscription is exciting for all.

A tool used at every level for every recipe, here are our favorite measuring cups in the Sunday Suppers kitchen. These All Clad guys found at Williams Sonoma, are the perfect weight, and cuter than your average measuring cup; we think they look like mini saucepans.

We heart utilitarian and vintage inspired kitchen basics, and these canisters from Anthropologie fall right in line. Help your new foodie organize their kitchen (everything works—coffee, flour, nuts, cookies) with these beautiful jars.

There are three very essential knifes to slicing and dicing your way through any recipe: The paring knife, the chef’s knife, and the serrated knife. Have these and you can’t lose. We found some of our favorites at Williams Sonoma and Brooke Farm General Store. We might suggest someone teaches this willing student some tricks of the trade before handing over such sharp toys : ).

Murray’s Cheese has a class for every level of cheese lover, but for the beginner we suggest 101. Help the unknowing develop their palate beyond Velveeta and into the endless world of flavor and variety.

Flatbush Farm has taken the locavore theme into the holidays with locally sourced wares at Gift Local this Saturday, December 12th. Visit them to find one-of-a-kind gifts. Talented vendors including the lovely Deb of Bonbon Oiseau (http://www.bonbonoiseau.com/index.php) (the jewels on our last table) will be selling. 76 St Marks Ave in Park Slope– noon to six.

The New York relic, Vesuvio Bakery, set to close is being rescued. The Soho mainstay before Pottery Barns and Gaps, is being preserved by City Bakery owner Maury Rubin. A new Birdbath (http://www.buildagreenbakery.com/) outpost will open here—leaving the storefront intact, even laying to rest the old tired ovens—a perfect green model. Visit for Christmas cookies, breakfast, and lunch. 160 Prince Street

We already love Brooklyn Larder (http://www.bklynlarder.com/) for all of their tasty takeaway options. Now there’s an even stronger pull: This Saturday, December 12th, from noon to 5pm Brooklyn Larder welcomes Essex Cheese Company into their shop—and you’re invited to stock up, taste, and ask questions. Yum. Visit them at 228 Flatbush Avenue, Brooklyn.

Forrest Cole’s Choncho Tacos get winterized this week. The California who native got his start at the Brooklyn Flea last year, expanded into a space of his own. For now, there is a limited menu on weekends, but there is a burning stove and gallery space too. Weekdays you have till 3pm for delicious Mexican at The Loading Dock. 170 Tillary Street (near Gold), Brooklyn

T his is part one of our four part holiday gift guide. Today’s piece is for your “average foodie.” This is the friend and family member that scours restaurant reviews, enjoys moderate cooking for others, and knows their Mandolin from their Microplane. For them (and for us), we couldn’t get enough of these products:

Frankie’s Sputino has being adding and adding to their brilliant restaurant empire here in Brooklyn and Manhattan. With their olive oil, the whole country can enjoy their high quality. This oil is definitely a step above most, plus we love the can—perfect for the countertop.

Who doesn’t love cheese? Honestly. Well Murray’s is the authority, and this great package can go anywhere in the country. This selection is perfect to help someone with their holiday entertaining, or just to enjoy all winter long.

Have a friend who is a beer connoisseur and can tell you about every obscure brew you find on tap? Well here is a project for them they probably have yet to experience: affordable and convenient little home brew kits from The Brooklyn Brew Shop are a great project for the beer lover in your life.

Sweet Deliverance is perfect for the very busy New Yorker who still loves to eat at home and enjoy local seasonal produce. This service will pick up your CSA share, prepare scrumptious meals of your liking with these fresh healthy ingredients, and deliver it right to your door. All different size packages are available. A great way to help someone stop and enjoy the season. We all love wine, we don’t all know why. Give the gift of a lesson/tasting at Chelsea Wine Vault, and help a loved one expand the palette and learn subtle differences between grapes and regions. The best part is that these classes not only teach you a lot in a short amount of time, but are affordable–as are a huge selection of the wines sold here. We heart Mad Hungry: Feeding Men & Boys, and its author–Lucinda Scala Quinn. She, a Martha Stewart editor, has compiled her favorite home recipes after years of feeding her husband and sons insane volumes of food. Her recipes are delicious, her pictures beautiful, and the graphics and title, perfection. This gorgeous compilation, The Blackberry Farm Cookbook, is brought to us by Chef Sam Beall, and the recipes from his families farm in the Smokey Mountains of Tennessee. The breathtaking photos and recipes are broken down by season, and utilize many vegetables grown right on the farm. The book also includes personal essays and descriptions of the restaurant’s philosophy. A locavore loving must-have. Who doesn’t love Jamie Oliver? We love that his books come out so rapidly, because once we have our hands on one,
we can’t wait for the next. Your average foodie might have already purchased Jamie’s America, from September, but probably haven’t reached the next step: Jamie’s Food Revolution. He is here to help you learn step-by-step ways to make delicious home cooked meals that you can turn around and teach your friends.