Ah, Cafe 202. Inside the Nicole Farhi boutique, inside the Chelsea Market. The cafe within the boutique within the market is like a breath of calm. With mismatched vintage chairs + tables, the neutral palate of pottery and clothing sat piled perfectly around us while we studied the menu. One thing for certain is that service here gets an A++. While our adorable server’s name has escaped us, his sweet smile and personality have not. We got a kick out of his humor and wanted to tuck him in our back pocket to take home and hang out. The meal we both couldn’t say no to was eggs on toast. What sounds simple and boring was luscious and unique. The egg whites were lighter than a feather and seemingly endless. The toast, a wheat sourdough of sorts was lightly toasted to perfection, and the sauteed mushrooms on top were earthy and good. A side of granola, honey and yogurt ? Why not. Oh and the beautiful bloody ? Not ours, we were on the job !
This salad, much like the last, can be prepared with a very laissez-faire attitude. The soft butter lettuce, sweet candied rutabaga, peppery turnip and fresh dill share a plate just so for the perfect bite. We also drizzled a simple mustard vinaigrette over top.
for 2 people
1 medium / large rutabaga sliced and quartered
1 medium / large turnip sliced and halved
butter lettuce
fresh dill
olive oil
butter
agave syrup
raw sugar
salt + pepper
Dressing ::
1 tbsp champagne vinegar
1 tsp diced shallots
½ tsp dijon mustard
¼ c good olive oil
salt and pepper
Heat a tablespoon of oil + one of butter in a skillet. Lightly coat rutabaga with agave and raw sugar. place slices in your heated oil + butter and cook for a few minutes on each side, until lightly browned. Heat another skillet with olive oil and saute the turnip slices with salt + pepper to taste. Cook until slightly softened. Arrage lettuce, rutabaga, parsnip and dill sprigs on a platter.
To make the dressing combine vinegar, shallots and mustard. Add the olive oil in a slow steady stream- whisking constantly. Drizzle over your platter. Serve !
In case you aren’t already familiar, Kirtsy is a website that pools popular blogposts and other online items for women, by women. They recently put together Kirtsy Takes a Bow : A Celebration of Women’s Online Favorites, where editor Laura Mayes collected “top blogposts, inspirational designs, and provocative juxtapositions that bring the dynamic online world into the artful permanence of a book” (we couldn’t have said it better ourselves). Sunday Suppers was featured for an earlier brunch, and we are so honored to be included among such talented women. You can check the book out for yourself at Amazon, Barnes + Noble, or Borders.
Did anyone else open their windows a crack today, and need their sunglasses for the first time in weeks ? Of course it’s too early to call it spring, but we like these little reminders that bluer skies are on their way. And today’s sunshine seemed like a perfect match for this delicious and wholesome farro salad. We made this one very organically–a little of this and a little of that–and it came out divine. So we won’t give you strict measurements here–use more of what you love and less of what you don’t and you won’t be disappointed.
Recipe :: Farro Salad
1 cup farro
fresh mozzarella (diced)
olives (we used beautiful purple Alphonso olives from Chile)
cucumber
red onion
parsley
salt + coarsely ground pepper
juice of 1/2 lemon
1- 2 Tbs olive oil
Prepare farro per instructions on the packaging. Cool, and toss in chopped cucumber, mozzarella, olives, and red onion. Dress salad with olive oil, lemon juice and salt + pepper to taste. Toss dressed salad with fresh parsley leaves. Enjoy !
Marlow + Daughters is to Sunday Suppers as the corner bodega is to your apartment. We make pit stops here (our closest market), for missing ingredients in midday meals and our own lunches. Marlow offers an interesting selections of meats (cut by the butcher 10 steps away) such as a whole skinned rabbit, or a big pigs head, to the most perfect array of market produce. Why is their range of brining spices, candied beets, cheeses and breads so inspiring ? We’re not sure we can totally put our finger on it. Marlow + their little Brooklyn empire is pretty darn close to perfect, from the black globe in the window, the shrunken sweater on the shop girl to the large wooden pull instead of a door knob. Check them out for yourselves at 95 Broadway. We think you’ll agree.
Ending our Oscar Party for the Post on a sweet note- we created these Pospcorn Ball Favors. Presented in a clear favor box, a sweet bow and calligraphy by Anna Beckman.
This Sunday begins a series of dinners at Hearth Restaurant which will feature three course red sauce dinners for $39. Help them kick of the first :: 403 East 12th Street. 646.602.1300
Support Feed Foundation’s “Hungry in America” Sunday night with delicious food and drinks at Tom Colicchio’s Colicchio + Sons hosted by Tom himself and Natalie Portman. General admission is $250, but if you spring for $750 more you can show up an hour before other guests (6pm) where Tom will be cooking front and center. 85 10th Avenue. Check it out at the feed foundation’s site.
It’s cold outside, but the Tea and Coffee Festival will warm you up this Saturday and Sunday. There is chocolate to be enjoyed as well as tea and coffee tastings, ceremonies, how-to brewing classes, and cooking demonstrations. Held at 7W – 7 west 34th Street from 11am to 5pm. Admission is $20.
To make our event less labor intensive we bought these blinis (shhh). Then, we set up a little make your own blini bar with caviar (we used American Hackleback Sturgeon), creme fraiche, and garnishes of your choice–like chives and radish for some color pop. We like this better than pre-making them because it makes for a beautiful display, and is another activity for your guests !
Sunday Supper:: March 14, 2010 Guest Chefs : Marcey Brownstein + One Girl Cookies
This will be a lavish Brunch based on seasonal ingredients. The savory portion of the class will be taught by the super talented Marcey Brownstein and her staff. Dessert will be taught by the pastry chefs at One Girl Cookies. We are so honored to have this incredible group of chefs and teachers at this event.
12 eggs
6 tbsp mayonnaise
2 tsp Dijon mustard
2 tsp white truffle oil
2 tsp freshly squeezed lemon juice
salt + freshly ground pepper
black truffles (optional)
Hard-boil eggs, cool, peel, halve, and carefully remove the yolks; reserve the whites. Combine egg yolks, mayonnaise, Dijon mustard, white truffle oil, and lemon juice in a medium nonreactive bowl. Season well with salt and freshly ground black pepper and mix well until yolks are broken up and ingredients are evenly incorporated. Evenly pipe or spoon yolk mixture into reserved egg white halves. As desired, top with thinly chopped black truffle.
photography + styling by karen mordechai
Ah, Cafe 202. Inside the Nicole Farhi boutique, inside the Chelsea Market. The cafe within the boutique within the market is like a breath of calm. With mismatched vintage chairs + tables, the neutral palate of pottery and clothing sat piled perfectly around us while we studied the menu. One [...]
for 2 people
1 medium / large rutabaga sliced and quartered
1 medium / large turnip sliced and halved
butter lettuce
fresh dill
olive oil
butter
agave syrup
raw sugar
salt + pepper
Dressing ::
1 tbsp champagne vinegar
1 tsp diced shallots
½ tsp dijon mustard
¼ c good olive oil
salt and pepper
Heat a tablespoon of oil + one of butter in a skillet. Lightly coat rutabaga with agave and raw sugar. place slices in your heated oil + butter and cook for a few minutes on each side, until lightly browned. Heat another skillet with olive oil and saute the turnip slices with salt + pepper to taste. Cook until slightly softened. Arrage lettuce, rutabaga, parsnip and dill sprigs on a platter.
To make the dressing combine vinegar, shallots and mustard. Add the olive oil in a slow steady stream- whisking constantly. Drizzle over your platter. Serve !
In case you aren’t already familiar, Kirtsy is a website that pools popular blogposts and other online items for women, by women. They recently put together Kirtsy Takes a Bow : A Celebration of Women’s Online Favorites, where editor Laura Mayes collected “top blogposts, inspirational designs, and provocative juxtapositions that bring the dynamic online world [...]
1 cup farro
fresh mozzarella (diced)
olives (we used beautiful purple Alphonso olives from Chile)
cucumber
red onion
parsley
salt + coarsely ground pepper
juice of 1/2 lemon
1- 2 Tbs olive oil
Prepare farro per instructions on the packaging. Cool, and toss in chopped cucumber, mozzarella, olives, and red onion. Dress salad with olive oil, lemon juice and salt + pepper to taste. Toss dressed salad with fresh parsley leaves. Enjoy !
Marlow + Daughters is to Sunday Suppers as the corner bodega is to your apartment. We make pit stops here (our closest market), for missing ingredients in midday meals and our own lunches. Marlow offers an interesting selections of meats (cut by the butcher 10 steps away) such as a whole skinned [...]
Ending our Oscar Party for the Post on a sweet note- we created these Pospcorn Ball Favors. Presented in a clear favor box, a sweet bow and calligraphy by Anna Beckman.
This Sunday begins a series of dinners at Hearth Restaurant which will feature three course red sauce dinners for $39. Help them kick of the first :: 403 East 12th Street. 646.602.1300
Support Feed Foundation’s “Hungry in America” Sunday night with delicious food and drinks at Tom Colicchio’s Colicchio + Sons hosted by Tom himself [...]
To make our event less labor intensive we bought these blinis (shhh). Then, we set up a little make your own blini bar with caviar (we used American Hackleback Sturgeon), creme fraiche, and garnishes of your choice–like chives and radish for some color pop. We like this better than pre-making them because it makes for [...]
Tickets are on sale now for the next SS –
Sunday Supper:: March 14, 2010Guest Chefs : Marcey Brownstein + One Girl Cookies
This will be a lavish Brunch based on seasonal ingredients. The savory portion of the class will be taught by the super talented Marcey Brownstein and her staff. Dessert will be taught by [...]
12 eggs
6 tbsp mayonnaise
2 tsp Dijon mustard
2 tsp white truffle oil
2 tsp freshly squeezed lemon juice
salt + freshly ground pepper
black truffles (optional)
Hard-boil eggs, cool, peel, halve, and carefully remove the yolks; reserve the whites. Combine egg yolks, mayonnaise, Dijon mustard, white truffle oil, and lemon juice in a medium nonreactive bowl. Season well with salt and freshly ground black pepper and mix well until yolks are broken up and ingredients are evenly incorporated. Evenly pipe or spoon yolk mixture into reserved egg white halves. As desired, top with thinly chopped black truffle.
photography + styling by karen mordechai
