sundaysuppers

A few months back we shot this story for Kinfolk magazine. It is a story about taking the time and finding respite in the craziness of our city.  As we near summer’s end I hope to infuse some calm into this new season. I’m not sure about you guys – but we have had a nutty summer here filled with lots of events at the new space, travels and shoots and such. There is also a big new project that I am dying to tell you guys about, soon. So with all this – I am reminding myself to hit pause- breathe – and take some time, something I often forget to do.

An early Morning Breakfast, on the Brooklyn waterfront.

We served:

Concentrated Coffee + Cream
Donuts
Sandwiches: Egg, Avocado, Greens + Parsley Pesto on Brioche
Macerated Blackberries, brown sugar, mint
Grapefruit Juice

Credits:
Written by Lizzy Sall for the full story pick up a copy Kinfolk (volume 4)
Styling: Karen Mordechai  + Lizzy Sall for Sunday Suppers
Photography: Karen Mordechai

photography + styling by karen mordechai

Beets, whether roasted or boiled, pickled or grated raw, add a distinctively sugary shock of color to any meal. We’ve also discovered that they are a wonderful main ingredient, this week we will be presenting a series of beets recipes created at the Sunday Suppers kitchen. We stretched a bit beyond the (overplayed) pairing of beets and goat cheese to discover a few new flavor combinations. Some great pairings include: mint, feta, hazelnuts, orange, ricotta salata and even tomato. So stay tuned this week for some mouth watering beet treats ! We hope you enjoy them as much as we do.

More About Beets :
This multifaceted root ranges in color from familiar crimson to light gold and creamy white; for a real beauty, try the Italian Chioggia beet, which reveals its pink and white stripes when sliced.

Health Benefits:
Beets are a good source of folate. Deep red varieties are also rich in anthocyanins, which may reduce cancer risk. And the greens, often (mistakenly) discarded—are rich in calcium, vitamin C, beta-carotene, and iron.

Selecting, Preparing, and Storing:
Look for beets with smooth, unwrinkled skin and a firm, hard feel. When choosing beets, bigger is not always better. Select the tiny “babies” or the smaller adult variety when you can; anything over two inches or so in diameter can have an unpleasantly woody texture. Buy beet bunches with the green tops still attached: They should appear bright and not wilted. Remove greens from beets and store separately in plastic bags in the refrigerator for up to one week. The greens can be steamed or sauteed in a similar fashion to swiss chard.

To maximize nutrition, flavor and color, cook beets with their skin on. Remove tops and the long bottom root to within 1/2 inch of the beet “globe.” Wash carefully and steam in a covered pot, or wrap in foil and bake at 350° F, for 45 to 90 minutes, depending on size. Try to choose beets of approximately the same size to keep cooking times even. When they’re easily pierced with a fork, they’re done.

Let them cool a bit, and use a paper towel to help you slide the skins off (and to prevent your hands from getting stained red).

Photo by Karen Mordechai

We love these gorgeous Crostatas, light and fruity. Use beautiful end of the season figs and a sprinkle of lavender, a sweet departure from the traditional cakes & pies. Recipe adapted from food & wine

Honeyed Fig + Lavender Crostata

1 ½ cups all purpose flour
1/8 cup sugar
Kosher salt
¾ stick cold unsalted butter cut into ½ cubes
1/8 cup water (+ extra if needed)

6-8 figs cut into 6 wedges each
1.5 tbsp honey
2 tsp lemon juice
Zest of ½ lemon
¼ tsp chopped lavender + more for garnish

1 egg beaten + 1 tbsp water

In a food processor pulse together flour sugar and salt. Slowly add butter cubes and pulse until small peas form. Slowly add water and pulse until dough gathers. Form disc , wrap in plastic wrap, and refrigerate for 30 minutes.

Roll disc out on lightly floured surface until 1/8 inch thick. Cut out 3 5.5 inch rounds (use any jar top or bowl!), rewrap in plastic, and refrigerate for another 30 minutes.

Preheat oven to 375 degrees. Combine ¾ of your figs, 1 tbsp honey, ½ tsp lavender, lemon juice, and a half of your zest in a bowl. Distribute figs amongst the center of your rounds leaving ¾ to an inch of border. Fold over sides, and brush with egg wash. Bake for 35 minutes, rotating pan half way through.

Let crostatas rest for 10 minutes. Combine left over honey and figs and distribute on top of cooled crostatas. Zest last quarter of lemon on top, and garnish with lavender. Serve!

All Food Styling + Photos by Karen Mordechai