Wednesday, December 23, 2009
Over the holidays everyone congregates in the kitchen. Bringing food and family together is what we do best at Sunday Suppers. When Designsponge asked us to put together a few treats for the holidays, we were more than thrilled to oblige. We wanted to share recipes that were laid-back and inviting, but delicious and gourmet nonetheless. We chose a savory galette filled with hearty veggies and a crisp pop of sweet, and a yummy olive oil cake with citrus compote. Both recipes are simple and beautiful. We found that the more pomegranate seeds you add to the galette the better—the little bursts of freshness are a wonderful complement to the warm roasted vegetables. Also, don’t skimp on the olive oil drizzle—the moisture is key. Scroll down for photos and recipe instructions for the We'll be posting the cake soon. Check out the full post on designsponge too. Enjoy and happy holidays !
All Styling + Photography by Karen Mordechai
Styling & Kitchen Assistant: Lizzy Sall
Butternut Squash + Pomegranate Galette
Makes two 12 inch galettes or one large
Savory Pie Dough :
3 cup all-purpose flour
1 teaspoon salt
20 twist of a pepper mill
2 sticks cold butter cut in cubes
1/4 cup ice-cold water
½ butternut squash – halved and deseeded, and sliced
½ red onion sliced with root end still intact
3 tbsp butter
2 tbsp chopped sage
Handful of pomegranate seeds
4 tbsp chopped toasted walnuts
Good quality extra virgin olive oil
Measure out flour, salt and pepper into a food processor. Mix well. Add the butter and pulse till butter resembles small pea size pieces. Add water while pulsing processor. Stop once the dough becomes a ball. Lay out a piece of clear wrap, lay the dough on it, flatten to a thick disk (or two) while wrapping. Allow to rest for at least ½ hour. (Dough Recipe by Camille Becerra )
Preheat oven to 400 degrees.
Slice the squash and cut the onion into equal width wedges—about ½ inch thick. Mix with butter, sage, salt and pepper and toss.
Roll out dough on lightly floured surface into 12 inch round and transfer to baking sheet. With each wedge beginning at center of the dough, fan squash and onions into pinwheel shape, overlapping and covering entire center of the round—leaving a few inch border. If you are making a large galette, you can form an outer row of veggies. Gently fold remaining dough over the edge of the filling, forming a freeform tart crust. Beat egg with a splash of water and brush over the crust. Bake for 50 to 55 minutes or until crust is golden brown and squash pierces easily with a fork.
While tart cools, sprinkle toasted walnuts and pomegranate seeds over top.
When ready to serve drizzle generously with very good extra virgin olive oil. Crack fresh black pepper and sprinkle coarse sea salt.
Olive Oil Cake
2 ½ cups sugar
1 ½ cups extra virgin olive oil
1 ½ cups milk
2 cups unbleached all-purpose flour
1 tsp baking powder
Large pinch of salt
Zest of one quarter of a lemon
Preheat the oven to 350 degrees.
Butter and flour a 10 inch loaf pan.
In a large bowl, whisk together the eggs and granulated sugar. Add the olive oil, milk, and citrus zest.
In another bowl, sift together: flour, baking powder, and salt. Slowly add the egg mixture, to the dry ingredients stirring just until blended. Do not over mix. Pour the batter into the prepared pan. (There will be extra batter—this is because it can also be baked in a 12 inch round. We like having the option from the same recipe. If you make a loaf like us you can also make a muffin or two or a mini loaf).
Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Let the cake cool in the loaf pan. After cooling, run a knife along the edges to loosen. Turn pan upside down, and will the cake out ! If you have problems, we suggest cutting the first slice directly from the pan to create extra removal leverage.
3 navel oranges
½ cup dry white wine
½ cup granulated sugar
2 tsp honey
2 tsp chopped rosemary
Zest of 1 of the oranges and the lemon—reserve zest. Also juice these two pieces of fruit.
In a saucepan, combine the orange and lemon juice, wine, sugar, honey and rosemary. Bring to a boil, stirring to dissolve the sugar. Lower heat and simmer until slightly thickened (approximately 15 minutes). Remove from heat and let cool.
Peel remaining citrus and slice into rounds, approximately ¾ in. Pour the warm liquid over the fruit, and serve warm.
Styling + Photography by Karen Mordechai
Styling & Kitchen Assistant: Lizzy Sall
Tuesday, December 22, 2009
We spent yesterday driving every which way in Brooklyn and Manhattan to make very special Holiday deliveries. It's always fun to act as little elves, but something tells us their traffic patterns allow for a more streamlined route.
Warm and happy holiday's to everyone from Sunday Suppers.
Sunday, December 20, 2009
Wednesday, December 16, 2009
New Amsterdam Market is back with wintermarket, this Sunday December 20th. Modeled on Public Markets of the past, New Amsterdam is meant to evoke Les Halles of Paris and present local vendors of all sorts: butchers, vineyards, cheese mongers, produce stalls and more. New Amsterdam will fill up your table and under your tree. Don’t miss the endless merchant in the South Street Seaport from 11am to 4pm.
There is also the Greenpoint Food Market with their “Holiday Foodtacular” this Saturday, December 19th. They are offering onsite gift wrapping, art, and live music. The vendor list looks delicious. See for yourself here, and visit them from noon to 5pm at the Church of Messiah, 129 Russell Street in Brooklyn.
Last but not least is the Brooklyn Lyceum Craft Market. This one runs both the 19th and 20th on 4th Avenue between Union and President Streets in Park Slope. With many last minute gifts—foodie and craft alike—we couldn’t even count up the number of vendors without losing track! Don’t miss the opportunity for new introductions. The BLCM runs from 11am to 7pm both days.
Tuesday, December 15, 2009
[Images borrowed from sites linked below them]
Olive wood is such a work of art on its own. We love this showcase of its detail, and the organic shape of this cutting board. We found this beauty at Foraggio Kitchen in Boston.
A common tool, but a delicate version--this bottle opener from Anthropologie will definitely be put to use on the spot.
We love the hand touched and soft look of these faceted bowls from Rose and Radish, made my Sarah Cihat.
A hostess' decor is as important as her meal, and beautiful flowers brighten every room, look effortless and chic, but are not easy to compose. The creative genius behind Saipua and Nicolette Camille are here to the rescue with classes at the Little Flower School, teaching you their secrets and sharing their ingenuity. We don't have to sell you on them though, just look at the pictures.
a perfect little vessel with a twist--shake up your hostess' vase collection with this jam jar bottle made out of bone china.
These Linda & Harriett moose tags are great for a lot of things--use them on the wine and gifts you bring to friends, or gift them in packets so friends can do the same. They're just so cute they = insta-smile.
These beautiful "shortbread napkins" from Rose and Radish are a whimsical addition to any table. Printed, and then detailed by hand, Lisa Stuckley has created little works of art for our table settings and laps.
Two gifts in one, this scale/clock brought to us by Anthropologie would look great on any kitchen counter. Help make your hostess precise and on time, and look good doing it.
Seed bombs for the gardening hostess--because who wouldn't want bombs that explode into wild flowers? These soon-to-be beauties are brought to us by Jayson Home & Garden.
Jonathan Adler is one of our very favorites. His quirky and cheery pottery makes great gifts. We're a little late with the menorah, we know, but how great is this man/woman one? So great it should probably be displayed all year anyway. This shoe butter dish definitely works for all seasons, and will most certainly be a conversation piece on any table. And you can't go wrong with whales--this pitcher is an adorable way to water guests.
Something your hostess probably won't have in her collection--an antique looking fruit spoon from Beekman 1802 mercantile. Hand forged by a blacksmith in an antique mold? Yes please!
Last but not least are tumblers sold at Rose and Radish. Mouth blown into wooden molds, they look as light as air, and their simple beauty are sure to impress any host. We're certainly impressed !
[images borrowed from sites listed below them]
The world of cheese is endless. Even the most mature cheese palate can be expanded. Trust the top authorities at Murray's to send your expert foodie 3 different 1.5 lbs of cheese each month for 4, 6, or 12 months. A gift that keeps on giving--and impressing.
Sunday, December 13, 2009
[images borrowed from the websites linked below them]
A great cook book to start anyone’s collection, Local Flavors by Deborah Madison will take a foodie pupil and teach them about the farmer’s markets of the country and how to cook w local seasonal ingredients: the perfect start for every new chef.
A new foodie needs help not just in the kitchen, but on the scene as well. a subscription to Edible Brooklyn or Edible Manhattan will put any restaurant neophyte ahead of the curve. An artistic look at what is hot at the Country’s epicenter of Foodie-dom, this subscription is exciting for all.
A tool used at every level for every recipe, here are our favorite measuring cups in the Sunday Suppers kitchen. These All Clad guys found at Williams Sonoma, are the perfect weight, and cuter than your average measuring cup; we think they look like mini saucepans.
We heart utilitarian and vintage inspired kitchen basics, and these canisters from Anthropologie fall right in line. Help your new foodie organize their kitchen (everything works—coffee, flour, nuts, cookies) with these beautiful jars.
There are three very essential knifes to slicing and dicing your way through any recipe: The paring knife, the chef’s knife, and the serrated knife. Have these and you can’t lose. We found some of our favorites at Williams Sonoma and Brooke Farm General Store. We might suggest someone teaches this willing student some tricks of the trade before handing over such sharp toys : ).
Murray’s Cheese has a class for every level of cheese lover, but for the beginner we suggest 101. Help the unknowing develop their palate beyond Velveeta and into the endless world of flavor and variety.