sundaysuppers

Sunday Supper :: Spring

admin — Fri, 17 May 2013 16:17:09 +0000

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 the sense of accomplishment and community at these dinners. For the full menu scroll down. If you’re around this summer – join us for a class.

Menu:

The Whole Beet
marinated beets, pickled beet stems, beet greens pesto
crisp Kataifi cup

Roots and Beans
warm bean purée (cannellini, great northern, borlotti) ,
roast market carrots and parsnips, Lani’s Farm baby greens

Stinging Nettle Gnocchi with Mushroom Confit
housemade ricotta
broccoli rabe, pepperoncini & lemon zest
sautéed ramps

Market Vegetable Contorni
balsamic reduction

Seasonal Galette with Goat’s Milk Ice Cream
local golden delicious apples

Photographs: Karen Mordechai

New Class – Sunday Supper :: Paella + Tapas June 30

admin — Wed, 15 May 2013 16:40:03 +0000

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 to use, what kind of pan enhances the dish and how to achieve perfect Socarrat, the caramelized bottom of any good Paella. Then sit down to a Paella dinner paired (appropriately) with beer from Brooklyn Brewery.

MENU
-Romesco Crostini
-Spanish Tortilla Bite
-Aged Manchego
-Warm Olives

PAELLAS
-Chicken, Chorizo and Mussel Paella with Paprika Aioli
-Piquillo Pepper and White Bean Paella (*Vegetarian)

Beer Provided by Brooklyn Brewery
Take Away Gift : Spanish Spices

Sunday June 30, 2013
Start 3pm
Dinner 5 pm
Tickets available here

Photography + Instagram Workshop with Chris Ozer #suppersworkshops :: May 12th @sundaysuppers @chrisozer

admin — Wed, 03 Apr 2013 20:54:09 +0000

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 small workshop with a select number of students and together we will walk the streets of Brooklyn capturing urban landscapes on our iPhones (dslrs welcome). Spots are limited to 25 students, the tickets will go on sale Tuesday April 9th at 12pm EST. Buy tickets HERE

The day will begin at the studio with a light snack. Chris will give a talk about his photo and career background, as well as some tips and tricks. His lessons will cover camera and photography techniques like lighting, composition, subject, and post production, as well as broader topics like developing and honing a style that can help build your brand. Sunday Suppers will serve a lunch for the group and we will all get to mingle.

In the afternoon Chris will lead the group to some of his favorite Brooklyn locations. The tour will allow everyone to capture urban landscapes and portraits throughout the session, gaining tips
from each other and Chris. The day will conclude back at the studio with a group review of everyone’s photos.

Date:: Saturday May 11, 2013
Time:: 10-5 pm
Location:: Sunday Suppers Studio Williamsburg, Brooklyn

Tickets: $350
Includes a full day workshop with Chris Ozer
Morning snack and Lunch
Supplies

What to bring:
iphone
camera (all cameras welcome)
favorite lenses
extra battery
notepad

About Chris:
Chris is a freelance photographer who has worked with Nike, Johnnie Walker, and PayPal, frequently traveling throughout the world to help strengthen these brands’ visual identities through his images. He fell in love with photography in 2009 and has been thinking, sleeping, eating, and breathing the visual medium ever since. Chris lives in Brooklyn, NY with his wife and two sons.

Giveaway :: Trish & co

admin — Tue, 02 Apr 2013 17:49:15 +0000

Inspired by a curious gardner – talented designer and photographer Trish Papadakos has launched a beautiful new online shop and we are excited to feature her lovely goods.

The best part is we are hosting a giveaway of 2 sets of seed paper gift tags. These tags are handmade from recycled paper collected from local offices and schools, and laser-cut. When planted a blend of these wildflower species will grow: Bird’s Eye, Clarkia, Black Eyed Susan, Catchfly, Snapdragon, English Daisy, and Sweet Alyssum.
Check out the entire collection of beautiful (well styled) wares here.

We are hosting one giveaway here and another on our instagram. Leave a comment on both for a chance to win, winner will be announced on Monday April 8th.

*The winner of this giveaway is Karla. Congratulations!

Sunday Supper West Elm, Part 2 + Recipes

admin — Tue, 05 Mar 2013 20:34:42 +0000

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

Sunday Supper :: West Elm Dinner Party

admin — Mon, 04 Mar 2013 18:47:40 +0000

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 bags were letterpressed by the ever talented Simplesong, flowers by the lovely Brittany Ash. We strung lights, we made fondue and pappardelle- it was lovely. Come back tomorrow for more food and event photos.

Photography by Karen Mordechai

Foraging + Styling Workshop with Aran Goyoaga July 5 + 6 2013

admin — Thu, 28 Feb 2013 17:35:05 +0000

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 go on sale on
Tuesday March 12 at 11 am EST – HERE

The class will travel outside the city for a 2 hour foraging session. Together we will scour the property with an expert advisor on hand (a surprise guest:). We will collect what is seasonal and available including wild berries and greens and mushrooms.

We will have a lunch picnic and chat about shooting on location with Aran

Day Two will be a comprehensive Food styling and Photography workshop with Aran. We will use our foraged goods to create a meal. Led by Aran students will set up their own styling sets. Aran will guide and teach throughout. Doesn’t this sound wonderful?

Details:

Friday July 5
8-4 pm
Foraging and On-location photography workshop
*Foraging Location to be disclosed
we will be meeting at Grand Central Terminal to travel together

Saturday July 6
10-5 pm
Studio: Styling and Photo Workshop
Sunday Suppers Studio
Williamsburg, Brooklyn

Tickets:

Two Day Workshop
includes foraging, lunch and styling + photo workshop
$795

What to Bring:
Dress for the weather (boots, comfortable shoes recommended)

To the Studio:
Your Camera (digital SLR preferred)
Favorite lenses
Battery
A Notepad

**Optional items:
Laptop
USB cable to connect camera to laptop
Card reader
Tripod
Any linens or favorite styling pieces you would like to use in your photos (some props will be provided)

About Aran:

Aran Goyoaga is the writer, stylist and photographer behind the award-winning blog Cannelle Et Vanille. Her blog was a finalist in the 2012 James Beard Awards.

Aran grew up in the Basque Country in Northern Spain in a family of professional pastry chefs and cooks. Her love of food began in her maternal grandparents’ pastry shop and in the fields of her paternal grandparents’ farm. She studied business and economics but soon realized that she belonged in the kitchen. She enrolled in culinaryschool and began working at the Ritz-Carlton where she honed her love for pastry. In 2010, after a bout of debilitating health issues, she was diagnosed with gluten intolerance and began living gluten-free.

Her first book “Small Plates and Sweet Treats: My Family’s Journey to Gluten-Free Cooking” (Little, Brown & Co) was released in October 2012. Her work has been featured in the New York Times, Everyday Food, Whole Living, Coastal Living, In Style, CNN, Saveur, Miami Herald, Living Without, Gwyneth Paltrow’s GOOP, ELLE Sweden and more.

She is the mother of a 6-year-old boy and a 2-year-old girl and works out of her South Florida home studio. She continues to be inspired by nature and what seasons have to offer.

All photos above by Aran Goyoaga

Sunday Supper :: Valentine’s Day, Recipes

admin — Fri, 22 Feb 2013 14:35:07 +0000

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)

Sunday Supper :: Valentine’s Dinner, Part 2

admin — Thu, 21 Feb 2013 17:26:37 +0000

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 masking tape. We’ll be posting more pics and some recipes from Sarah tomorrow.

Credits + Sourcing
Menus:: Hand Dyed (Instructions Here)
Flowers :: Flower Market, Washi Tape
Chef :: Sarah Copeland
Wine :: Luino Wines, distributed by Opici – all available here
Styling + Photography :: Karen Mordechai

DIY :: Vegetable Dyed Menus

admin — Mon, 11 Feb 2013 20:00:22 +0000

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 nail polish remover or terpantine
-Experiment by dipping into different colors and thinner – going back and forth for a varied effect
-Allow papers to dry overnight
-Place a heavy weight on top of menus in case of curling