sundaysuppers

Last year we were lucky enough to have Béa Peltre from La Tartine Gourmande come teach a weekend workshop. It was an incredible success – you can see the full post from our event here and here. We are over the moon that she will be back ! Béa is such a fun loving spirit and [...]

It was a lovely dinner and a chance to welcome the season. For this last supper we had the cool ladies from Kickshaw Cookery teach a class and dinner.
Inspired by the newly invigorated Spring market we built a light and playful menu. We made homemade ricotta, nettle dyed gnocchi and apple galettes. I so love [...]

 
We’re excited to announce this new sunday supper on June 30th. The menu will feature paella and tapas, one of our favorite summer meals.
Learn how to source, prep, and create a traditional Spanish Paella. Our guest chef Nick Suarez from the Backyard Cooking Company will show you how to make the base sofrito, which rice [...]

We are very excited to announce that we are collaborating with the ever so talented Photographer Chris Ozer on a full day Workshop in NYC.  Chris’s work captures our city and it’s moments in a beautiful and majestic way, we are fans.
Many of you know Chris through his incredible instagram feed. Chris will teach a [...]

Gruyere – Swiss Cheese Fondue with Winter Vegetables
Serves 4 to 6
1 clove garlic, sliced in half
1 1/4 cups dry white wine
1/2 pound gruyere, shredded
1/2 pound swiss, shredded
1 tbsp. cornstarch
1 to 2 tbsp. kirsch
Freshly ground nutmeg (optional)
Freshly ground black pepper
Bread and roasted vegetables such as broccoli, radishes and potatoes, for dipping
1. Rub the inside of a heavy-bottomed pot with the cut side of the garlic. Set the pan over
medium heat, add the white wine and bring to a simmer.
2. Sprinkle the cheeses with the cornstarch and some black pepper, and add to the pot in two
batches. Stir frequently until the mixture is smooth. When it reaches a gentle bubble, stir in the
kirsch.
3. Serve the fondue from the pot, warming occasionally if needed, or transfer to a fondue pot.
Top with nutmeg and black pepper to taste. Serve with bread and vegetables for dipping.
**we roasted brussel sprouts, fresh radishes and cubed country bread

Wilted Green Salad with Beets, Carrots and Garlic Yogurt
Serves 4
8 baby or 4 small carrots, peeled and trimmed
Extra-virgin olive oil
Salt and pepper
1 large beet, peeled
1 clove garlic, peeled
1 large bunch curly kale
1 cup plain greek yogurt
2 tablespoons loosely packed chopped fresh mint (optional)
1. Preheat the oven to 400º. Toss the carrots with olive oil and salt and roast until al dente (check
them after 10 minutes).
2. Meanwhile, in a medium bowl, grate the garlic clove. Stir in the yogurt, then, stirring
constantly, gradually add about 1 tablespoon each water and olive oil to thin the mixture (it
should reach the consistency of a thin dip or dressing). Season well with salt.
3. In a separate bowl, grate the raw beets using a handheld slicer. Dress lightly with olive oil,
lemon and salt, tossing to coat.
4. Preheat a large skillet over medium-high heat and drizzle generously with olive oil. Add the
kale and let cook, undisturbed, until the bottom is slightly wilted and just starting to brown. Toss
the kale using tongs, and let the uncooked parts wilt and brown slightly. Season with salt and
pepper.
5. Spread some of the garlic-yogurt mixture on the bottom of 4 salad plates, leaving only a small
border. Top with some of the wilted kale. Then garnish each with some of the carrots and beets,
and the mint, if using.

Homemade Pappardelle
Makes about 1 pound
2 cups flour, plus more for dusting
1/4 cup semolina flour
1/2 tsp. fine kosher salt
4 eggs
about 2 tsp. extra-virgin olive oil
1. In a food processor, add the flours and the salt and pulse to combine. Add the eggs and the
olive oil. Process just until the mixture is evenly moistened and forms soft crumbs, about 10
seconds. Pinch together the mixture to test its consistency (it should feel moist, but not sticky,
and form a soft ball). Adjust with more flour and oil if needed.
2. Turn out the dough onto a lightly floured work surface and knead until it feels silky and is an
even shade of yellow with no flour streaks, a few minutes. Shape into a disk and refrigerate 30
minutes before rolling.
3. Cut the dough into quarters. Re-wrap three of the pieces, and working with the fourth, flatten
into a thin oval with a rolling pin (about 1/2- to 1/4-inch-thick). Feed the dough through the
machine at its widest setting, then fold the stretched dough into thirds by bringing the ends

toward the center (like you would fold an envelope). Continue to feed it through the machine,
adjusting to the next narrowest setting each time, until you have a smooth, thin pasta sheet. Lay it
out on a flour-dusted surface and cover it lightly with plastic wrap or a towel while you roll out
the remaining three dough pieces.
4. To cut into pappardelle, cut each pasta sheet in half crosswise. Then cut each sheet into 1-inchwide
ribbons. Cook in a pot of gently boiling, well-salted water.

Braised Beef Ragu with Crimini Mushrooms
Serves 8 to 10
2 to 3 slices bacon, chopped
Olive oil
Salt and pepper
One 3- to 4-pound beef chuck roast
1 pound cremini mushrooms
3 carrots, finely chopped
2 stalks celery, finely chopped
1 yellow onion, finely chopped
1 tbsp. tomato paste
1 cup red wine
3 cans whole peeled tomatoes in juice, crushed by hand
1 to 2 cups chicken stock
Thyme leaves
Rosemary leaves
1 bay leaf
Chili flakes
Freshly grated pecorino romano, to garnish
1. In a large pot or dutch oven, cook the bacon over medium heat until the meat is lightly
browned and the fat has rendered. Shift the bacon to one side of the pan, or remove and reserve
using a slotted spoon.
2. Increase the heat to medium-high. Season the beef generously with salt and pepper, and add to
the pan (if the pan looks dry, drizzle in a little olive oil); sear the meat on all sides; remove and
set aside. To the pan, add the mushrooms, carrots, celery and onion. Cook, stirring frequently,
until the vegetables have softened slightly and browned in places, 8 to 10 minutes. Stir in the
tomato paste and cook until darkened slightly and fragrant, 1 to 2 minutes. Stir in the red wine,
scraping up the browned bits from the bottom of the pan. Cook until the liquid is reduced by half,
then add the tomatoes with their juices.
3. Transfer the beef back to the pan (and the bacon, if removed), and add 1 cup chicken stock if
needed to thin the consistency of the sauce. Add a few sprigs thyme, 1 sprig rosemary, 1 bay leaf
and a generous sprinkling of chili flakes. Season the sauce with salt and pepper. Bring to a gentle
boil, then reduce to a low simmer, cover and let cook until the meat is fork tender, about 2 hours.
Transfer to a work surface and shred or slice into bite-sized pieces; return the meat to the pot.
Adjust the consistency and seasoning of the sauce with the remaining chicken stock or more salt
and pepper if needed. Serve with pappardelle or another thick pasta noodle, garnished with the
pecorino romano.

Homemade Hot Chocolate
Serves 8
1 gallon milk
8 ounces bittersweet chocolate (bars)
Vanilla extract, to taste
Unsweetened cocoa powder (optional)
Salt
8 large marshmallows
In a large saucepan, combine the milk and chocolate over medium-low heat. Cook, whisking
occasionally, until the chocolate is fully melted and the consistency is smooth and rich. Add
about 1 tsp. vanilla, or more to taste. Season to taste with a small amount of salt. Thicken the
final consistency as needed by whisking in cocoa powder in 1 tbsp. increments. Serve hot in
mugs, topped with store-bought marshmallows.

Snickerdoodles
Recipe reprinted from The Cookiepedia: Mixing, Baking and Reinventing the Classics (Quirk,
2011)
1 1/3 cups flour
1/2 tsp cream of tartar
1/2 tsp baking soda
! !
!
1/8 tsp salt
1/2 cup unsalted butter, at room temperature
1/2 cup plus 2 Tbsp sugar
2 tbsp. light brown sugar
1 egg
1 tsp. vanilla extract
For rolling:
1/4 cup sugar
4 tsp cinnamon
1. Preheat oven to 350°F. Line several cookie sheets with parchment paper. Set aside. Sift the
flour, cream of tartar, baking soda, and salt into a bowl and set it aside as well.
2. Cream the butter and both sugars on medium speed for several minutes until they’re light and
fluffy. Add the egg and vanilla and mix to combine.
3. Add the flour mixture in two batches, making sure the first half is incorporated before adding
the second. Stop when the second batch is fully combined.
4. Stir together cinnamon and sugar in a bowl. Roll 1-inch balls of dough into the mixture. Place
them on the cookie sheets about mix 2 inches apart, or slightly more if you think you’ve had a
heavy hand. Flatten the balls of dough slightly with the palm of your hand.
5. Bake the cookies 9 to 10 minutes, if you like them chewy, or 12 to 13 minutes, if you prefer
crispy. Cool the sheets on wire racks for a few minutes, then transfer the cookies directly onto
the racks to let them finish cooling.

Recipes courtesy of Stacy Adimando for Sunday Suppers

A few weeks back, we were asked by West Elm to create a Sunday Supper for a group of their guests. The dinner was a warm wintery one (menu and a recipe coming in the next post)   Below are some pics of the tabletop. We went simple, winter bistro-like. The menus and adorable cookie [...]

Save the Date ! We will be collaborating with our dear friend Aran Goyoaga of Cannelle et Vanille on this incredible workshop this summer.
Foraging + Styling Workshop with Aran Goyoaga July 5 + 6 2013
We’re very excited to announce this 2 day Foraging and Styling Workshop with Aran. Spots are quite limited, the tickets will [...]

Big-Flavor Braised Short Ribs

Serves 4
Short Ribs
1 bay leaf
Sprig of thyme
1 garlic clove
5 whole black peppercorns
2 1/2 lb/1.2 kg beef short ribs {about 8 pieces}
2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbsp extra-virgin olive oil
1/4 cup/60 ml dry white wine {such as Sauvignon Blanc}
3 cups/720 ml low-sodium beef or chicken broth
1 large onion, chopped
2 large carrots, cut in 2-in/5-cm chunks
2 stalks celery, cut in 2-in/5-cm chunks

Gremolata
1 lemon
1/3 cup coarsely chopped fresh flat-leaf parsley
1 tbsp extra-virgin olive oil
Kosher salt, to taste
Freshly ground black pepper

Make the short ribs: Preheat the oven to 300˚F/150°C /gas 2. Wrap the bay leaf, thyme, garlic, and peppercorns in cheesecloth and tie with kitchen string to make an herb sachet.

Place the ribs on piece of parchment/baking paper and season generously on all sides with salt and pepper.

Heat the oil in a large Dutch oven or other wide, heavy ovenproof pot with a lid over medium-high heat. Add the ribs and cook to a deep brown on all sides, about 2 minutes per side. Transfer the ribs to a plate.

Add the white wine to the pan and scrape with a wooden spoon to loosen the brown bits. Add the broth and return the ribs to the pan along with the onion, carrots, celery, and herb sachet. Cover and bring to a simmer over medium-high heat; as soon as it reaches a constant simmer, transfer to the oven and cook until the meat is tender and falling off the bone, about 2 1/2 hours, stirring once to make sure that all sides are immersed in the cooking liquid.
Remove the ribs and large vegetables to a plate, leaving any small or delicate bits of vegetables behind. Cover the meat with aluminum foil to keep warm. Place the Dutch oven on the stove over medium-high heat; skim any excess fat off the broth with a large shallow spoon. Simmer the liquid over medium heat until it has thickened slightly and reduced to about 1 3/4 cups/420 ml of sauce, about 20 minutes.
Meanwhile, make the Gremolata: Use a vegetable peeler to strip two or three long pieces of lemon zest from the lemon. Slice the zest as thinly as possible with a sharp knife and stir together with the parsley and olive oil. Season with a pinch of salt and black pepper.
Serve two ribs per person on top of a bed of melted polenta or mashed potatoes in shallow bowls or plates. Spoon the cooked carrots around the sides. Top the ribs with a generous heap of the Gremolata. Serve with the cooking liquid to spoon over.

Melted Polenta

Serves 2

Melted Polenta
3 cups/720 ml water
1 cup/140 g polenta
1 tsp salt
1 1/4 cups/300 ml whole milk
2 tbsp unsalted butter
1/4 cup/30 g aged or smoked gouda cheese, grated (about 1 oz)
Freshly ground black pepper

Bring the water to a boil in a medium saucepan over medium-high heat. Slowly add the polenta and stir with a wooden spoon. Season with the salt. Decrease the heat to medium and cook, stirring occasionally, until the polenta is tender and cooked through, about 20 minutes. Add the milk, butter, and cheese to the polenta and stir together over medium-low heat until just warmed through and just soft enough to drop easily from a spoon.
To serve, spoon the polenta among two plates {leave a little behind for second serving or leftovers for lunch tomorrow} and top each with the short ribs and gremolata. Serve warm.

Roasted Beets with Pistachios

Serves 4 to 6
2 large beets/beetroots or 1 bunch baby beets/beetroots {about 1 1/4 lb/570 g}, tops trimmed
Extra-virgin olive oil
Sea salt
Freshly ground black pepper
2 cara cara, navel, or blood oranges, peeled and cut in thick rounds
1/4 cup/35 g shelled Sicilian pistachios or regular pistachios {about 1 1/4 oz}
4 oz/115 g fresh ricotta cheese
Small handful of fresh mint leaves, for garnish

Preheat the oven to 450˚F/230˚C/gas8. Trim the beet/beetroot tops to 1 in/2.5 cm and scrub the skins. Drizzle the beets generously with the olive oil, sprinkle with salt and pepper, and put them in a small roasting pan with 1/4 in/6mm of water. Cover the pan loosely with aluminum foil.

Roast until the beets are just fork tender, 30 to 45 minutes, depending on the size. Set aside until cool enough to handle; cut off the root and stem ends and scrape off the skins {they should slip off easily} with a knife.

Quarter large beets or halve smaller ones and toss with additional olive oil just to coat, and salt and pepper.

Arrange them on a plate with the oranges, pistachios, and a dollop of fresh ricotta. Drizzle with olive oil and garnish with fresh mint.

Recipes Courtesy of Sarah Copeland (www.sarahcopeland.co), The Newlywed Cookbook (http://www.amazon.com/Newlywed-Cookbook-Modern-Recipes-Cooking/dp/0811876837)

Below are some more photos from our wonderful dinner with Sarah Copeland. Our tabletop was quite the hit, but really so simple to create on your own. We sourced flowers from the market and taped them down to a canvas tablecloth. And the Love sign was foraged from April’s backyard. A few twigs, and some [...]

For our Valentine’s Sunday Supper we thought hard on how to do valentines decoration, but in a less traditional way. We chose a clean palate with little hits of soft hues. We vegetable dyed our menus using beets, radish and pomegranate.
Instructions:
-Juice your vegetable of choice
-Dip in vinegar for a more saturated effect
-Use a thinner like [...]