sundaysuppers

Styling and Photography by Karen Mordechai
with Special Guest Styling by Randi Brookman Harris

We love how delicately these tea sandwiches present themselves, and they are ridiculously easy to make. Pick a thin white bread and generously spread french butter over the surface. Top with thinly sliced radishes and sprinkle with sea salt. Slice diagonally in half and really, that’s all !

Styling and Photography by Karen Mordechai
with Special Guest Styling by Randi Brookman Harris

1 tablespoon olive oil

2 medium fennel bulbs

6 medium potatoes, peeled and cubed

3 cups chicken broth

1/2 cup heavy cream

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Halve, core and chop fennel bulbs.

Heat olive oil and chopped fennel over medium heat for 5 minutes, stirring frequently. Add potatoes and broth. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until potatoes are tender. Blend in a blender. Add cream, salt, pepper Heat through. To serve, sprinkle individual servings with Parmesan cheese and a chive garnish.

Photo by Karen Mordechai

It’s Valentine’s Day this Sunday and there are a lot of unique dining options out there. If you’re looking for freedom from the fixed price menu, check out Travertine. This Mediterranean restaurant is serving free cocktails with your dinner and have included special items for two such as heart shaped ravioli. Make your reservations for 6pm to 9pm. 19 Kenmare Street.

And if you’re sick of restaurants altogether ? Email the Red Hook Lobster Pound. They are putting together $140 packages including all sorts of locally sourced goodies including a lobster pot to cook your two lobsters in, wine to drink with it, sweets for after, pickles for alongside, and chorizo and coffee for the morning after. Brought to you by the Lobster Pound, Brooklyn Flea, Dry Dock wines, Liddabit, Rick’s Picks, the Meet Hook, and Crop to Cup. We think that’s serious bang for your buck. redhooklobster@gmail.com

Two of our all time favorites have gone halfsies on a pop-up bakery. Liddabit Sweets and Kumquat Bakery are officially open now through Valentine’s day. You can visit them from 10am to 7pm at 170 Franklin Street in Brooklyn and take home some famous mini cupcakes, organic local candy bars and much more.

Lastly there is a chocolate festival going on as we speak. For the list of many events check out this Chocolate + I Calendar.

Styling and Photography by Karen Mordechai
with Special Guest Styling by Randi Brookman Harris
Calligraphy by Anna Beckman

We’re excited over here this morning because you can find our work in hard copy–the NY Post Page Six Magazine (free inside your Newspaper) ! So pull on your snow boots and scamper over to your closest bodega for a copy. An editor approached us and asked that we create an Oscar’s party. Our friend and the very talented Randi Brookman Harris joined in on the styling, and as you can see we went for delicate and feminine glitz and glam. Perfect for Hollywood + February (if we do say so ourselves). We’ll be posting about it for the next few days, so come back for recipes and tips. We think you’ll enjoy the DIY ideas whether its for the awards next week, a girly birthday or any other excuse to celebrate.

Have you figured out how to satisfy your sweetheart’s sweet tooth this weekend ? If not, you still have 4 days to shop, and we have a few sugary suggestions. At Heartbreaker Baker send unique cookie flavors made of nothing but the perfect middle–in heart shape of course. Sent express from Brooklyn, they need just 72 hours warning. If its more than a cookie you’re looking for, Brooklyn Larder promoted their counter girl just in time. Now in-house baker, treat your Valentine to the likes of her delicious pistachio and buttermilk cakes. Magnolia Bakery will happily spell out love in cupcakes, and if you’re looking for a calorie free gift who can resist a heart full of succulents ? But if your sweetheart would rather get his/her hands dirty in the kitchen, we heart simple and timeless tools like this and this.

This is a favorite stop of ours, conveniently right around the corner from Sunday Suppers HQ. Brooke Farm has a fantastic eye for rustic vintage pieces that are right up our alley. The adorable Rubber Duckies you see are made of natural rubber and hand painted with nontoxic paints—a gift made and given with lots of love. And how much fun is this Stanley Flask ? We think it’s perfect for the guy’s guy who enjoys the simple things in life. Truth be told much of the d?cor you see in the dinner posts is from here. We highly recommend you stop in their space on south 6th Street in Williamsburg. The airy white shop is filled with ironstone jugs and Turkish towels, wire racks and vintage mirrors—we never leave empty handed. And nope, sorry, Nutmeg the pup is not for sale—we wish she was. She will however, give you lots of free lovin during your visit.

Photos by Karen Mordechai

Photo by Karen Mordechai

Chelsea wine vault is well known for their educational wine tastings, but they seem to be spicing things up a bit with Mezcal spirits—a dear friend of Tequila. Warm up with this Mexican spirit, and learn about it too. Friday night from 6:30 to 7:30. It costs $45, and you can sign up through their site.

If you’re not into the Superbowl, but are into good causes and critically acclaimed chefs, purchase a $350 ticket to visit David Chang’s Ma Peche, where he and Alice Waters will be hosting a cocktail party to benefit and launch the east coast branch of her foundation, Edible School Yard New York. Both Chang and Waters will be there and the hefty price tag will support a great cause. 6:30 to 8:30 Sunday February 7th at Ma Peche, 15 W 56th Street.

Monday February 8th join a slew of the most current and talked about chefs for the debut of a new dining experience : ELEMENTS. ELEMENTS is described as “a ground-breaking, interactive dining experience open to the public where top chefs, winemakers, coffee roasters, and master mixologists will display and explain the physical and chemical changes that occur in food when exposed to the natural elements of fire, water, air, and ice.” The first experience will be held at The Great Performances Kitchen, 304 Hudson Street, at 7pm. Tickets are $150 and must be purchased in advance, click here for more info.

And even though this is a weekend guide, we thought it important to mention that Clinton Street Baking Co, is underway with a delicious pancake month from Mondays through Fridays. From chocolate + blood orange to brown sugar pecans… We’ll at least be drooling about them over the weekend.

Styling + Photography by Karen Mordechai

Here is an easy use of all the lovely greens in the markets. The dressing is very light and refreshing– this salad will fit into your New Year cleanses very nicely.

6 oz Winter greens (we used a mix of Swiss chard, ripini mustards, kohlrabi, chicory, kale, beet tops, bok choi, and spinach)
1 black radish,
1 red radish,
½ red onion,
Black sesame seeds
Dressing :
1.5 tbsp Honey
Grated fresh ginger, 1tsp
Sesame oil 1/8 cup
Pinch salt and pep
1/8 cup olive oil
2 Tbsp rice wine vinegar

Whisk all ingredients of the dressing together. Use a mandolin to slice radishes thinly, chop onions, allow these to marinate in the dressing for about 10 minutes, and mix with winter greens. Add black sesame seeds and toss again. Serves 4 !

If we didn’t tell you to, you would never know to stop here from the outside. Kaluystan’s is not boastful, but this Mecca of spices and more is a must know for all cooks in New York. With more spices, beans, rices, syrups, honeys, salts, nuts, we could keep going, than you could ever imagine under one roof, you’ll never be able to buy only what’s on your list. Thanks to Kalystan’s you won’t shy away from recipes with unknown ingredients. And even more exciting is that they now offer thousands of their ingredients online for cooks everywhere. We promise, they have it.

This midday meal is easy as pie when made for one or four or five. It is so simple and wholesome, but feels like a comfort food indulgence—a great midwinter breakfast, lunch or dinner. Shakshuka is a North African dish consisting of poached or fried eggs cooked in a sauce of tomatoes,onions, and spices (you may add peppers, and spices to your liking). It is often served communally in a large skillet, with a nice warm bread.

Recipe: Shakshuka

4 cloves garlic
1 onion in
2 Tbsp olive oil + more for drizzling
1 cup crushed tomatoes
2 fresh tomatoes chopped
1 tsp harissa
8 eggs
Coarse salt + pepper
+ a nice warm bread

Because we’re giving you proportions for 4 people you will need a large skillet to accommodate all the eggs. Downsize your skillet according to your egg quantity. Saute the Garlic and onion in your olive oil till onions are fragrant and translucent. Add crushed tomatoes, fresh tomatoes and Harissa, and cook the sauce down on a medium heat for about fifteen minutes. Add 8 eggs cracked directly into pan. Drizzle olive oil lightly over them and add coarse salt and pepper to taste. Cover and cook for 5-7 minutes.