sundaysuppers

Homemade Nutella
Start to finish: 30 minutes
Yield: 2 jars

1 2/3 cup hazelnuts

1 3/4 cup whole milk

6 tbsp. confectioners sugar 

Pinch of salt

2 tbsp. canola oil
12 oz. semisweet chocolate, chopped

Special equipment: food processor

Preheat the oven to 350 F. Spread the nuts on a baking sheet and roast them for 12 minutes, until the hazelnuts are browned and the skins are blistered a little. Wrap them in a kitchen towel and rub to remove as much loose skin as possible. Set aside.

In a small saucepan warm the whole milk with the sugar and salt just until it starts to boil. Remove from heat.

In a bowl over a water bath, (or in a microwave), melt the chocolate.

Meanwhile, in a food processor, grind the warm hazelnuts until they’re as fine as possible. Add the melted chocolate and oil and continue to process the mixture. Add the warm milk mixture and process until everything is smoothly combined. Transfer the mixture into two jars and refrigerate until ready to use.

Blood Orange Mimosa
Start to finish: 10 minutes
Serves: 4

5 bottles Prosecco, chilled –1 bottle Prosecco, chilled
1 1/4 cups fresh pink blood orange juice, store-bought
1 tbsp. super-fine granulated sugar

In a pitcher, combine fresh blood orange juice with sugar and stir. Cover and refrigerate until chilled. To serve, pour into the bottom of Champagne glasses and slowly top off with ice-cold Prosecco.

Croque Monsieur French Toast Bake
Start to finish: 1 hour 30 minutes
Inactive time: 1 hour
Serves: 4-6

6 slices ready-sliced country bread, (like Balthazar’s)
2 tbsp. Dijon mustard
2 tbsp. French mayonnaise
6 slices cheddar cheese
3 slices prosciutto cotto
6 eggs
½ tsp. salt
Pinch of nutmeg
1/3 cup full-fat milk
¼ cup grated Gruyere
Special equipment: 1 ovenproof dishes, 11 x 8.5 x 2.5 inches

Spread 3 slices of bread with mustard and the remaining 3 slices with mayonnaise.
Spread mustard on three slices of bread, then spread mayonnaise on the remaining three slices. Layer your sandwiches, beginning with a slice of mustard bread, then a slice of cheese, then ham, and top with the mayonnaise bread. Repeat to make 3 sandwiches. Cut sandwiches diagonally in half. Place the sandwich triangles into an ovenproof dish.

Beat together the eggs, salt, nutmeg and milk. Then, pour this mixture over the sandwiches, tightly packed in the dish. Cover the dish with cling film and let it soak for one hour.

Preheat the oven to 400 Sprinkle with the grated cheese. Bake in the oven for 25 – 30 minutes

Arugula Salad Mango and Panko Fried Goat Cheese
Start to finish: 1 hour
Serves: 4

Dressing:
2 ½ tsp. apricot jam
2 tbsp. rice vinegar
2 tbsp. mirin
Generous ½ tbsp. olive oil

Cheese:
1/3 lb. goat gouda, shredded
1/6 lb. fresh goat cheese
Scant 1 tbsp. flour
1 egg
¼ cup panko crumbs
½ tsp. coarse salt, plus addition to taste
Scant 3 tbsp. olive oil, for frying

Salad:
4 cups mixed greens
½ mango, cut into ¼-inch cubes

In a medium bowl, whisk together fig jam, vinegar, mirin, and pinch of salt. In a slow steady stream, whisk the olive oil into the mixture until well combined.

In a large mixing bowl combine shredded goat gouda and fresh goat cheese and form into 4 patties.

Place the tablespoon of flour in a small bowl. In a second bowl, whisk the egg. In a third bowl, mix panko crumbs with 1/2 teaspoon coarse salt.

Dip the cheese patties in flour, shaking off excess, then into the egg, then coat with the crumbs. Repeat this process with the remaining cheese patties, placing them on a tray with wax paper. In a pan, heat the 3 tablespoons olive oil over medium high heat, and fry the cheese until crispy and golden for 2 minutes on each side.

In a large bowl, toss the salad and drizzle with dressing. Top with mango and baked mozzarella. Serve immediately.

4) Roasted Asparagus with Lemon Butter and Parmesan
Start to finish: 1 hour
Serves: 4

1 1/3 lbs fresh green asparagus
1 lemon, zest and juice
Scant 3 tablespoons butter, melted
1/3 cup grated Parmesan
Salt and freshly ground black pepper to taste

Preheat the oven to 400°F. Line a large baking sheet with aluminum foil. Trim off any woody ends from the asparagus and peel the outer skin off toward the bottom of the stalk.

Arrange asparagus spears in a single layer on the baking sheet. Using tongs, toss the asparagus to coat completely with the melted butter, then season with salt and pepper.

Roast until the asparagus is tender-crisp, about 12 minutes Then, squeeze lemon juice over the top and sprinkle with Parmesan. Serve immediately.

6) Berries with Citrus and Vanilla Mascarpone
Start to finish: 30 minutes
Serves: 4

4 cups mixed berries
Scant 3 tbsp. caster sugar
1 orange
1 vanilla pod
½ lb. mascarpone
4 sweet graham crackers, crumbled

In a large bowl mix berries with one tablespoon. Set aside until ready to use. Then, mix the mascarpone with seeds from the vanilla pod, two tablespoons sugar, and the juice and zest of the orange. Mix until well combined.

Spoon the mascarpone evenly into four glasses and top with berries. Drizzle juices and sprinkle graham cracker crumbs on top, and serve immediately.

asparagus sformato
makes 4 mini loaves using a 6 x 3.5 x 2 inch pan

2 bunches fresh asparagus (the thinner the better)
kosher salt
maldon salt
1/2 t freshly ground nutmeg, or to taste
1/4 cup grated pargmigiano
2 eggs and 2 yolks
1 stick unsalted butter
1/4 cup panko
1/2 teaspoon freshly grated nutmeg
2 c. bechamel
3 T butter
4 T all-purpose flour
2 cups hot milk
set the oven to 400.

melt 3 T butter in a saucepan, add panko and toast until golden brown. butter your baking dishes and coat with the toasted bread crumbs.

put a pot of salted water on the stove to boil for the asparagus.

make the bechamel:
3 T butter
4 T all-purpose flour
2 cups hot milk
melt the butter in a heavy bottom saucepan over medium-low flame. add the flour, mixing constantly to cook out the flour flavor without browning the flour, 3 minutes.
heat the milk in a sauce-pot, gradually add the hot milk to the flour mixture, whisking constantly until completely incorporated. stir with a wooden spoon at a simmer until the bechamel coats the back of the spoon like heavy cream. cover with plastic wrap, set-aside.

set up a bowl of ice water.
prepare the asparagus by trimming the tough ends & discarding – the stalk should naturally snap where the tender asparagus meats the tough ends.
blanch the spears until just tender, about 1 minute. shock in ice water.
cut the cooled asparagus to fit your baking dish, set aside. place the remaining stalks in a food processor, puree until finely minced.

In a mixing bowl, combine the pureed asparagus, the bechamel, salt, nutmeg, parm, eggs and yolks. Stir until thoroughly combined.
distribute the asparagus mixture evenly among your baking dishes. fill a baking pan with hot water, place your asparagus filled baking dishes into the pan so that they’re standing in the hot water. lay the reserved asparagus stalks lengthwise in the top of the baking dishes. put the pan in the oven, bake for about 40 minutes until the top is lightly browned & a tester comes out clean.

let the sformato cool in the pan briefly before removing with an off-set spatula. serve immediately with fondanta and pan con tomate.

fondanta
4 ounces fontina cheese
6 ounces heavy cream
Freshly ground black pepper
mix the cheese & cream in a saucepan until melted & completely combined.
garnish with freshly ground black pepper

pan con tomate
ciabatta bread
olive oil
ripe red tomato
2 garlic cloves
maldon salt
cracked black pepper

slice the bread 1/3 in. thick and brush generously with olive oil. toast in the oven under the broiler until golden brown & crisp.
halve the garlic cloves and the tomato, gently rub each slice from crust to crust, first with the garlic & then with the tomato.
season with maldon & pepper.

Baked eggs —

Butter a small ramekin and pour in 1.5 tablespoons of heavy cream, followed by two eggs cracked in it. Bake in a hot water bath at 350 for 10 to 12 minutes. Sprinkle with truffle salt !

Sautéed Kale –

Heat olive oil in a large pan and tear spines out of kale leaves. Sauté one bunch of Kale until the leaves are soft and wilted. Take off the heat, sprinkle with salt + squeeze with fresh lemon.

Cherry Butter —

soften butter and chop up a few pitted cherries. Stir cherries into the soft butter, and scoop cherry butter into heart ice cube trays. Re-harden the butter in the freezer !

Fennel salmon salad
For vinaigrette:
3 tb roasted fennel seed
1 tsp anise seed
2 shallots, minced
1 clove garlic, minced
? cup white wine vinegar
Salt and black pepper
—–
1 ? cup olive oil

Combine all ingredients and let sit for 10 minutes. Whisk in oil and set aside.

For salad:
2 seasonal apples
1 fennel bulb with fronds
1 small red onion
? cup capers, well-drained
? cup chopped parsley
2 TB chopped chives
Juice of 2 oranges, zest of 1
Juice of 1 lemon
? cup olive oil
Salt & pepper to taste

Peel and core apples. Pull a quantity of fronds from fennel, then clean bulbs. Peel onions and slice very thin. Slice apples and fennel bulbs on hand plane or mandoline. Toss with remaining ingredients and refrigerate.

For salmon:
4 each 4 oz portions salmon
—–
1 onion peeled and quartered
1 carrot peeled and chopped
2 ribs celery chopped
2 bay leaves
3 star anise
2 whole dried thai chili
4 TB lapsang souchong tea
2 TB salt
2 TB sugar
2 cups white wine
4 cups cold water

Combine ingredients and bring to simmer.
Place fish in perforated pan and settle into court bouillon, and lower flame. Poach gently for 8-12 minutes, or until cooked to taste.
Remove fish and allow to cool before handling.

For potato cake:
2 large potatoes
1 spanish onion
2 eggs
? cup flour
Salt & pepper to taste

Peel onion and potatoes. Starting with the onion, grate both on a box grater, using the largest available side. Stir in eggs and flour, and season to taste. Pan fry in vegetable oil.

recipes courtesy of Marcey Brownstein Caterers

Brioche french Toast, stuffed with Marscapone and Marmalade

For batter:
1 cup crème fraiche or sour cream
2 cups milk
6 eggs
1 oz brandy or…
2 TSP vanilla
½ cup sugar
2 tsp salt
Orange or lemon zest
Nutmeg

For toast:
6 slices bread 1” thick, with pocket cut from small hole on one side
6 oz mascarpone
8 oz marmalade

Combine all ingredients and whisk together until well-combined.

With jam and cheese in piping bags, fill each piece of bread, being careful to not over-fill, and keeping the ingredients within the pocket and away from the opening.

Dip each slice in batter and allow to soak thoroughly, then drain well.
On a hot griddle, begin by searing the opening, ensuring that it has cooked shut before continuing to cook until golden brown on both sides. Serve immediately.

recipe courtesy of Marcey Brownstein Catering

Egg custard
1 pt heavy cream
½ cup roasted chicken fat
2 cloves garlic
2 bay leaves
Whole peppercorn
—–
4 yolks
1 whole egg
Salt and pepper to taste

Combine all except eggs and steep over low flame for 20 minutes.

Temper the egg mixture in.

Pour into shells, bake, covered, in bain marie for 20 minutes or until set.

Recipe courtesy of Marcey Brownstein Caterers

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.

Frittata of Rice, Baby Zucchini & Feta
served with fennel pollen yogurt

1 cup cooked white rice
2 tbl butter
2 tbl olive oil
10 baby zucchini, sliced length wise
4 scallion, sliced
1/2 bunch of chopped mint
2 tbl of chopped dill
6 eggs
1/4 cup of heavy cream
3/4 tsp salt
1/4 tsp pepper
3/4 cup feta

Preheat oven to 400 degrees.
In a cast iron skillet saute zucchini and scallion in butter and oil until soft. Mix in the rice and herbs.
Whisk eggs, cream, salt and pepper. Pour over rice mixture. Cook without stirring for 3 minutes. Add crumbled feta on top.
Transfer into oven, bake 12 minutes.

Fennel Pollen Yogurt
1 cups Greek yogurt
2 pinches of fennel pollen
2 tbl olive oil

Combine all the ingredients and salt and pepper to taste. Cover and refrigerate for an hour to allow the fennel pollen to release its flavor and aroma.

Recipe Courtesy of Camille Becerra for Sunday Suppers

Heirloom Tomato Salad

4 large heirloom tomatoes of any size and variety
really good olive oil
flake sea salt
2 tbl snipped chives

Cut the tomatoes in nice big segments. Arrange on the plate. Drizzle with olive oil. Sprinkle with salt and chives.
*We served the souffle and tomato salad with a nice big piece of smoked salmon. Any kind will do but I prefer cold smoked/lox. It is buttery and rich and pairs beautifully with the meal.

Recipe courtesy of Casey Solomon for Sunday Suppers

Souffle d’Oeuf et de Gruyere with Sauteed Mushrooms

2 tbl butter plus 2 tbl for ramekins
1/3 c flour
2/3 c milk
1 c ricotta
4 egg yolks
2 tbs each: chopped parsley, thyme, rosemary
1/3 c grated gruyere cheese
6 egg whites

1 tbl butter
3 cups assorted mushrooms
1 tsp finely chopped rosemary
salt and pepper to taste

Preheat oven to 350 degrees F. Brush the inside of 6- 3/12 inch ramekins with melted butter. Melt the rest of the butter in a sauce pan on medium-low heat. Stir in flour to make a paste. Let this cook for 2 minutes to cook out the raw flour taste. Slowly whisk in the milk and cook, whisking often, until the mixture thickens and little bubbles appear on the sides of the pan, approximately 5-7 minutes. Do not let the mixture boil. Remove from heat. Let cool for 5 minutes. Add in ricotta, yolks, herbs and gruyere. Season well with salt and pepper.

Beat the egg whites in a clean bowl with an electric mixer until stiff peaks form. Gently fold the whites through the ricotta mixture. Fill the ramekins just to the top. Place in a baking dish and pour in enough boiling water to come half way up the sides.
Bake for 30 minutes or until the souffl?s are browned and risen.
In the meantime, roughly chop the mushrooms. Melt the butter in a sautee pan.
Add the rosemary to the butter and cook for 1 minute.
Add the mushrooms, season with salt and pepper.
Cook until the mushrooms release their juices.

To finish: Remove the souffl?s from the oven and spoon mushrooms over top. Serve immediately

Recipe courtesy of Casey Solomon for Sunday Suppers