sundaysuppers

Granola
{Makes about 4 cups}

3 cups rolled oats
1 cup almonds, roughly chopped
1/4 cup (plus 2 Tbsp) dark brown sugar
3/4 tsp salt
1/4 cup (plus 2 Tbsp) honey
1/4 cup olive oil

Preheat oven to 350 dgF. Combine oats, almonds, brown sugar, and salt in a large bowl. Combine honey and olive oil in a separate bowl. Pour wet ingredients over dry ingredients and stir to coat evenly. Spread onto a parchment-lined baking sheet and bake, stirring every 10 minutes, until golden brown, about 30-40 minutes. Let cool completely before serving/storing.

Cucumber Sandwiches
{Makes 6 tea sandwiches}

6 slices white bread
1 Persian cucumber
4 Tbsp cream cheese
1 – 2 Tbsp olive oil
1 Tbsp mint, chopped
Salt and pepper

Slice cucumber thinly, lengthwise. Brush with olive oil, and grill slices over medium-high heat until browned.

Combine cream cheese with olive oil in a mixer; whisk until soft and slightly airy. Fold in chopped mint and season with salt and pepper.

Spread cream cheese mixture on both sides of the bread from crust to crust. Sandwich the cucumber between the bread, slice on a bias, and serve.

Chocolate Yogurt Cakes

Optional: Store-bought or pre-baked chocolate cake (any kind), unfrosted
Unsalted butter, for greasing
1 1/2 cups flour
2 1/4 tsp baking powder
3/4 cup unsweetened cocoa powder, plus more for greasing
3/4 cup vegetable oil
1 cup whole-milk yogurt
1 cup granulated sugar
1 tsp pure vanilla extract
3 large eggs, at room temperature
Powdered sugar, for serving
Whipped cream, for serving
Blackberries, for serving

To make the edible dirt, crumble a few slices of cake onto a rimmed baking pan lined with parchment paper or a silicon baking sheet. Bake at 250ºF, stirring occasionally, for about 2 1/2 to 3 hours, until the pieces are crispy but not burnt-tasting. Remove and let cool fully. Store in a plastic container until ready to serve the cake.

Grease two 12-cup mini bundt pans or cupcake pans with a thin layer of butter. Sprinkle lightly with cocoa powder, tilting the pan and tapping it with the palm of your hand to help the powder evenly coat the cups.

In a large mixing bowl, add the flour, baking powder and cocoa, whisking briefly to combine. In a separate bowl, whisk together the yogurt, vanilla, eggs and sugar until smooth. Working in three batches, add the dry ingredients to the wet, whisking gently until just incorporated. Pour in the vegetable oil and mix well.

Spoon or ladle the batter into the prepared pans, filling each slot about 3/4 of the way. Bake, rotating the pans once (top to bottom), until a tester inserted into the center comes out clean, about 20 minutes. Let pans cool for about 5 minutes, then remove the cakes. Once slightly cooled, sprinkle with powdered sugar. Serve with whipped cream, blackberries and a sprinkling of edible dirt.

Fettuccine, Radish and Greens
{Serves 6 to 8}

1/2 stick unsalted butter, plus more if needed
4 cups (about 1 lb or 4 bunches) radishes, washed and quartered
Salt and pepper
6 cups radish greens, thoroughly rinsed
1 cup dry white wine
1 tsp dijon mustard
Grated pecorino-romano cheese
1 lb dried or fresh fettuccine

In a large pot of boiling salted water, cook the fettuccine until al dente; drain, reserving about 1/2 cup of the pasta cooking water to use in the sauce.

Meanwhile, in a large, deep sauté pan set over medium-high heat, add half the butter. When the butter is melted and bubbling, add the quartered radishes; season generously with salt and pepper. Cook for a few minutes, shaking or stirring the pan occasionally, until the radishes are al dente and the skins are a lighter shade of pink. Add the radish greens and cook for another minute or two until wilted. Transfer all to a large bowl; do not clean out the pan.

In the same pan, pour in the wine and cook over high heat for a few minutes until reduced by half. Add 1/4 cup of the reserved pasta cooking water, then stir in the mustard and a generous sprinkling of pecorino-romano cheese to help thicken the sauce. Taste and adjust seasonings, melting in more butter as needed for a creamier consistency.

Add the radishes and the pasta to the pan with the sauce and toss to coat. Add more pasta water, seasonings or butter to taste.

Pink Peppercorn Toasts
{Serves 6 to 8}

6 to 8 Italian or country-style bread, thickly sliced
Extra-virgin olive oil
Soft goat cheese, preferably bleu
About 1 tsp pink peppercorns, coarsely crushed

Preheat the oven to 350ºF. Brush or drizzle the sliced bread lightly with extra-virgin olive oil. Toast in the oven until lightly golden, about 8 to 10 minutes. Remove from oven, smear generously with goat cheese and sprinkle with crushed pink peppercorns.

Scallops with Spicy Carrot Puree
Serves 4
Appetizer Portions

For the scallops:
12 fresh sea scallops
Salt and pepper
Flour
Butter
Olive oil

For the carrot puree:
1/3 lb. carrots, peeled and trimmed, and coarsely chopped into bite-size pieces
1 cup chicken broth
1 cup half and half
Salt
2 sprigs fresh thyme
1 to 2 tbsp. unsalted butter
1/8 tsp. fresh chopped habanero or scotch bonnet chili; or 1 pinch ground cayenne pepper
Fresh tarragon, for garnish

Set the scallops on clean paper towels and pat dry; let sit at room temperature about 30 minutes.

Meanwhile, in a medium saucepan, add the carrots, chicken broth and half and half (the liquid should fully cover the vegetables); season with salt. Bring to a simmer over medium-high heat, and cook until the carrots are fully tender but not mushy.

Remove the carrots with a slotted spoon and transfer to a blender, reserving the liquid from the pot. Add the butter, chile and about 1/2 cup of the cooking liquid to the blender; puree until very smooth, adding more liquid, butter and salt as you go to suit your taste and achieve the desired consistency. Transfer a few generous spoonfuls of the puree onto 4 plates, and smooth into a pretty circle using the back of a spoon.

Spoon some flour onto a large plate for coating the scallops. Season the scallops generously with salt and pepper on both sides, then lightly coat the flat ends in the flour.

Preheat a stainless steel, cast iron or other heavy-bottomed skillet, and coat with a thin layer of half butter and half olive oil. When the butter starts to bubble vigorously, add the scallops. Let cook, undisturbed, until golden brown, 1 to 2 minutes. Flip using tongs, and cook on the second side for an additional 1 to 2 minutes, until scallops are browned on the ends and just cooked through in the center. Remove with tongs and place 3 scallops onto each plate atop the carrot puree. Garnish with a sprig of fresh tarragon; serve immediately.

Artichoke Soup with Crispy Salami and Lemon-Parsley Quinoa
Serves 4

For the soup:
2 (14-oz.) cans artichoke hearts, drained
2 cloves garlic, peeled and coarsely chopped
1 cup chicken stock
1 cup heavy cream
2 tsp fennel seeds
Salt and pepper

For the quinoa:
1/2 cup dried quinoa
1/3 cup chopped fresh parsley leaves
1 tsp. lemon zest (from about 1 lemon), plus 1 tbsp. fresh lemon juice
Extra-virgin olive oil
4 large thin slices genoa salami

Preheat the oven to 350º. In a medium saucepan, add the artichoke hearts, the garlic, half of the chicken stock and half of the cream; cook over medium heat until warmed through. Add the fennel seeds and season generously with salt and pepper; turn off the heat. Using a hand blender, puree the mixture until almost smooth. Gradually add more stock and cream as needed to achieve the consistency you want, continuing to puree with the blender until the soup is very smooth.

Place the salami slices on a rimmed baking sheet and cook until crispy all over and browned on the edges, about 10 minutes. Remove and drain on paper towels. Once cooled, roughly chop.

Cook the quinoa according to package directions, or a little less than suggested for a crunchier consistency. Transfer to a medium mixing bowl, then mix in the lemon zest and juice, parsley leaves, and salt, pepper and olive oil to taste.

Quickly reheat the soup if needed. Ladle into 4 bowls, and top each with a generous spoonful of the quinoa mixture. Sprinkle with the crispy salami.

Dilly Deviled Eggs
Makes 24

1 dozen eggs
¼ cup mayonnaise
2 to 3 tsp. dijon mustard
Salt and pepper
2 tbsp. capers packed in liquid
Fresh dill, for garnishing

Place the eggs in a medium pot, and add enough cold water to cover by 1 inch; bring to a full rolling boil over medium-high heat. Immediately turn off the heat, and let eggs stand 12 to 15 minutes. Drain and place in a bowl of cold water to cool.

Peel the eggs, then use a sharp knife to carefully slice in half lengthwise. Remove the yolks and place in a medium mixing bowl; coarsely mash with a fork. Set the whites aside.

To the mixing bowl, gradually add in about ¼ cup mayonnaise (or more if needed to smooth the consistency), 2 to 3 tsp. dijon mustard (or more to taste), about 2 tbsp. capers and salt and pepper to taste.

Transfer the yolk mixture to a piping bag fitted with a star tip and pipe into the egg white halves (alternately, dollop the mixture into the egg white halves with a spoon). Garnish with a sprig of fresh dill, and more salt and pepper if desired.

Recipe courtesy of Stacy Adimando for Sunday Suppers

pineapple upside down cake:

1 1/2 C sugar
8 T unsalted butter (1 stick) softened, plus more for greasing pan
1 1/2 c. AP flour
1/2 C whole macadamia nuts, toasted & rough chop
2 t baking powder
1/2 t salt
2 lg eggs
1/2 t vanilla extract
1/4 t almond extract
3/4 C whole milk
1 can sliced pineapple

Preheat oven to 350 Degrees

lightly butter a 9-inch round cake pan.

in a saucepan over medium heat combine 3/4 C sugar & 1 T water, stirring occasionally until deep golden brown add 1 T butter. 8-11 minutes.
pour the caramel into the prepared cakepan. let cool slightly. then lay your pineapple slices on top of the caramel

combine the AP, macadamia nuts, baking powder & salt

beat 7 T butter & 3/4 C sugar in a large bowl of an electric mixer on medium high heat until fluffy & white. add the eggs one at a time incorporating each completely.
beat in the vanilla, almond, & coconut extract.

alternately add the flour mixture and the milk.
add in 3 batches each, beginning & ending with flour mixture.
pour the batter into your prepared pan.
bake 45-50 minutes, let cool 30 minutes then invert on plate.
serve topped with ice cream and a maraschino cherry.

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.

roast chicken:

1 whole chicken
2 1/2 C. yellow cherry tomatoes, halved
1/4 C oil-cured olives
1 bunch ramps
1/2 head garlic, smashed & skins removed
1 tsp each chopped fresh thyme, rosemary, oregano plus whole sprigs for vegetables
1 lemon, thinly sliced
1 stick butter
2 T olive oil

oven at 450
pull your chicken out of your refrigerator one hour prior to roasting.
insert a pad of butter & a garlic clove under the skin at each breast & leg. in thecavity of the chicken put the remaining garlic cloves, the remaining lemon slices, sprigs of herbs.
season the bird with salt & pepper and rub the chopped herbs over the skin.

put your bird in the oven to roast for about an hour, until the juices run clear from the thigh when pricked or a thermometer reads 168.

combine the ramps, halved tomatoes and olives in a baking dish. toss with olive oil & sprigs of fresh herbs. when the chicken has a half hour to go, put your vegetables in the oven to roast. before serving combine the chicken drippings & the vegetables, toss to coat.

crispy cauliflower:
1/2 head green cauliflower
1 T chopped parsley
zest of 1 lemon
3 T olive oil

break the cauliflower into medium florets, slice lengthwise 1/3 in thick. heat the olive oil over medium heat in a saute pan.
brown both sides of the cauliflower, transfer to a paper towel and season with salt. serve with chopped parsley & lemon zest.

buttery red cabbage:
serves 3

1/2 head red cabbage sliced into ribbons
4 T butter
1 c. white wine
2 T white wine vinegar
salt to taste

combine butter, white wine, WWV in a sauce pan, when melted and simmering add cabbage. cover and keep on low for 30 minutes, stirring occasionally until tender.