Part 2 of our Trad Home story will be featured this week- if you haven’t seen the collaboration between trad Home and Lonny Magazine, have a look. For this story we wanted to give an easy refreshing summer drink: Rose Water + Mint. For both Sunday Suppers and in our homes, we like to offer our guests a drink when they walk in the door. This allows everyone to relax and mingle for a bit before we get our lesson going. Are roses edible you might ask ? Yes! if they are organic and pesticide free – so just check with your local market or florist.
For a tiny carafe like ours we combined 2 cups of cool water, a quarter teaspoon of Rosewater, two sprigs of Mint, and a few rose petals. This can obviously be doubled or tripled depending on your vessel.
We can’t get enough of these beautifully roasted grapes on top of the cream colored quinoa. For this one we roasted this incredible purple garlic. How awesome is the surface of the bulbs ? It looks like someone came in with a paint brush. We know, not so visible in the dish, but fun for the process nonetheless. We love the green pops as well, and the only thing better than the look of this dish is the taste :: Juicy grapes, wholesome quinoa, rich roasted spring garlic + fresh herbs ?? Yum.
For a light summery foccacia we added thin sliced grapes and sage leaves :: a harmonious flavor combo and really a beautiful sight ! We almost didn’t want to eat it, but we’re so glad we did …We’re signing off for the week’s end on this beautiful friday afternoon, hope you guys have a wonderful sunny weekend. more grapes next week : ) xoxo
Separate pulp from skins of grapes. Chop skins in blender. Cook skins gently 15 to 20 minutes, adding only enough water to prevent sticking (about 1/2 cup).
Cook pulp without water until soft; press through food mill to remove seeds. Combine pulp, skins, rosemary and sugar. Bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly almost to jellying point, about 10 minutes. Stir frequently. Pour boiling hot into sterilized jars. Adjust caps.
Quinoa, Grapes + Spring Garlic
Adapted from Martha Stewart
3 cups seedless grapes. some halved some whole
Coarse salt + freshly ground pepper
1 cup cooked quinoa (follow instructions on the box)
1/4 cup extra virgin olive oil
two heads garlic (purple or otherwise !)
1 tablespoon red wine vinegar
2 cups baby mixed greens
Preheat oven to 400 degrees. Chop top of garlic head flat and douse in olive oil. Place them on a baking sheet and bake until they begin to soften, about 30-35 minutes, until the cloves are soft. Preheat oven to 250 degrees and arrange grapes on a baking sheet in a single layer. Sprinkle with salt Bake until the grapes are about half their size (about an hour and a half). Let cool. Combine quinoa, olive oil, vinegar, smashed garlic cloves, mint leaves, baby greens, and halved grapes. Toss, salt + pepper to taste, top with whole grape bunches.
1 cup warm water
1 ¼ tsp yeast
1 tsp honey
1 ¾ cup flour
2 tsp salt
-dissolve yeast and honey in water.
-add flour and 2 tsp of salt.
-mix with a dough hook on medium speed for 10 minutes.
-transfer into an oiled bowl, cover and rest 1 ½ hours in a warm spot of your kitchen
-spread onto an oiled sheet pan
-rest for 30 minutes.
-spread dough to ends of sheet pan, drizzle with oil and cover loosely, rest for 1 ½ hours.
-preheat oven to 400 degrees
-sprinkle with sage + grapes
-bake for 15 minutes, top shouldn’t have much color and bottom should be lightly golden
Adapted from Claudia Fleming’s Flatbread Recipe, tweaked by Camille Becerra + Sunday Suppers