Sunday Suppers

Our New Site !

2010-06-14T12:30:00.004-04:00

Weekend Guide :: 06.11.10

2010-06-11T10:21:00.003-04:00

Hurry ! And purchase some of our all time favorite chef’s cookbook :: The Franks, or Frankie’s 457 and more, have come out with “The Frankies Spuntino : Kitchen Companion + Cooking Manual.” We can’t wait to try their simple and delicious Italian at home (their tomato sauce only has 5 ingredients !!).

If you haven’t been yet, embrace summer + try your first Luke’s Lobster Roll this weekend. They’ve long been good, but they were just awarded “Fan Favorite” at Tasting Table’s Claw Off. Sounds like the perfect weekend summer treat.

And don’t forget the 8th annual Big Apple Barbecue Block Party in Madison Square Park from 11am to 6pm. Pit Masters from around the world will be there to surprise your bbq palate and keep a smile on your face.

Rustic Italian Sunday Supper :: Penne Frittata with Basil and Ricotta

2010-06-03T12:55:00.007-04:00

Our Penne Frittata was a huge hit. It is SO easy to make- and a great solution for leftover pasta. We opted for our fave ricotta - by the salvatore girls, it adds a creamy richness to this dish. bon appetite !

Penne Frittata with Basil and Ricotta
Makes one 10-inch frittata; Serves 10 to 12

Ingredients:
* 6 large eggs
* 1/2 c fresh ricotta cheese
* 1/4 cup finely grated Parmesan cheese
* Coarse salt and freshly ground pepper
* 3 cups cooked and drained penne rigate pasta (from 7 ounces dry)
* 1/4 cup chopped fresh basil
* 1 tablespoon extra-virgin olive oil
* Garnish: fresh basil

Directions

1. Preheat oven to 400 degrees. Whisk together eggs, milk, ricotta, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in cooked pasta and chopped basil.
2. Heat a 10-inch ovenproof skillet (preferably cast-iron) over medium heat. Add oil; swirl to coat bottom and sides of skillet. Pour in egg mixture, and cook until edges are just beginning to set, about 2 minutes. Transfer skillet to oven, and bake until eggs are completely set, 10 to 12 minutes. Invert onto a plate, and re-invert onto a serving dish. Let stand for 5 minutes. Cut into wedges. Garnish with basil.

Recipe Courtesy of Martha Stewart Living
Photography by Karen Mordechai
Shira Bocar pictured above: top left photo

Rustic Italian Sunday Supper :: Herbed Flatbread

2010-06-02T13:27:00.004-04:00

Herbed Flatbread
Makes 16

* 1 cup warm water (about 110 degrees)
* 1 teaspoon active dry yeast (from one 1/4-ounce envelope)
* 3 cups all-purpose flour, plus more for surface and hands
* 3 tablespoons extra-virgin olive oil, plus more for bowl
* Coarse salt
* 1 teaspoon sugar
* 1 large egg whisked with 1 tablespoon water, for egg wash
* Sea salt, for sprinkling
* 1/4 cup fresh rosemary or thyme (or a combination)

Directions

1. Place water in a medium bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Stir in flour, oil, 2 teaspoons coarse salt, and the sugar. Stir until dough forms.
2. Turn out dough onto a lightly floured surface; knead with floured hands until smooth, about 2 minutes. Transfer to a lightly oiled bowl, and cover with plastic wrap. Let dough stand in a warm, draft-free place until it doubles in volume, about 1 hour.
3. Preheat oven to 350 degrees. Divide dough into 16 equal pieces; cover with plastic wrap. Roll out 1 piece to roughly 4 by 10 inches on a lightly floured surface; transfer to a parchment-lined baking sheet. Brush with egg wash; sprinkle with sea salt and herbs. Repeat with remaining dough, arranging 4 pieces per sheet.
4. Bake, rotating sheets halfway through, until crisp and golden, 18 to 22 minutes. Let cool on sheets on a wire rack.

Recipe Courtesy of Martha Stewart Living
Photography by Karen Mordechai

Sunday Suppers :: Warm Robiola Cheese with Pine Nuts, Olives, and Golden Raisins

2010-06-01T13:35:00.005-04:00

After collaborating with Shira on the menu from our Rustic Italian Dinner, she took the ideas back to the MSL test kitchen to plan everything out. Guests were thrilled at how yummy everything was (as were we!) and also most- importantly, how doable they are for home entertaining everywhere.

This week we’ll be sharing these amazing recipes with you. First up is one of the definite stars of the show: Warm Robiola Cheese with Pine Nuts, Olives, and Golden Raisins. A perfect Italian appetizer, the Robiola Bosina a.k.a. "Due Latte” is an Italian soft-ripened cheese made from the pasteurized milk of Piedmont cows and sheep. We recommend serving this with a tall glass of prosecco. enjoy!

Warm Robiola Cheese with Pine Nuts, Olives, and Golden Raisins
Serves 10 to 12

* 1/2 cup chopped homemade or store-bought roasted red peppers
* 2 tablespoons pine nuts, toasted
* 2 tablespoons chopped oil-cured black olives
* 2 tablespoons chopped golden raisins
* 1 tablespoon chopped fresh oregano
* 1 tablespoon extra-virgin olive oil
* 8 ounces Robiola Bosina cheese (murrayscheese.com)
* Garnish: fresh oregano

Directions

1. Mix together peppers, pine nuts, olives, raisins, oregano, and oil. Let stand for 30 minutes. Meanwhile, let cheese stand at room temperature.
2. Preheat oven to 375 degrees. Bake cheese in an ovenproof serving dish until just starting to melt around the edges, 5 to 7 minutes. Top with relish. Garnish with oregano. Serve immediately. (Reheat cheese in oven for about a minute if it starts to set.)

Recipe Courtesy of Martha Stewart Living
Photography by Karen Mordechai

Weekend Guide :: 05.28.10

2010-05-28T10:59:00.003-04:00

Photo by Karen Mordechai

Not sure about you guys but we are itching for a nice long weekend of fun and food. Here are some great spots to check out if you're in the city....Happy Holiday Weekend - !!

Openings :

Newly Opening Coffee/Records and Antique shop in Cobble Hill
Black Gold, 461 Court Street, between Fourth Place and Luquer Street, Carroll Gardens (347-227-8227 Opens Saturday; free coffee all day.

Totale Pizza, a new Neapolitan pizza spot owned by the same guy behind 2 Bros. Pizza, and with an Una Pizza Napoletana alum working the ovens. 36 St Marks Place; 212-254-0180.

Markets + Goodies:

Brooklyn Yard : South Brooklyn's seasonal space for live music, barbecues and more is back for the summer. To kick it off, food trucks will gather and park out front to serve up snacks. Food carts and trucks, including Rickshaw Dumpling, Steve’s Key Lime Pie, Cravings NYC and Van Leeuwen Artisan Ice Cream, will gather on May 31 from noon to 7 p.m. at Bklyn Yard, 388-400 Carroll Street (Bond Street), Gowanus, Brooklyn,

The Fulton Stall Market, a series of storefronts and stands will open again for the season on May 30, operating on Wednesdays and Sundays from noon to 6 p.m. through Oct. 3. Among the vendors will be Bread Alone Bakery, Lavender by the Bay, Ronnybrook Dairy Farm, Sour Puss Pickles, Cascade Mountain Winery, Yummy Coffee and several farms with produce and eggs.

Favors + Vendor Spotlights :: Linda & Harriett + Frankie’s Olive Oil

2010-05-27T11:22:00.005-04:00

In continuation of supporting great local talents, we enlisted one of our absolute favorites for our paper design :: Linda & Harriett. Liz of L&H is one of the most talented stationary designers we’ve come across and we’re lucky enough that she is a local Brooklynite. For years L&H has turned out the most beautiful custom invitations + stock note cards that are whimsical and bright, artistic and unique. Recently, she has taken L&H in a new direction, and will be creating larger projects one at a time (for instance her famous calendar, and the just debuted birthday calendar).
For our paper element we needed the bar signs + labels we talked about, labels for our Frankie’s Olive Oil guest gift, and these beautiful recipe card/books. We told Liz the theme and let her run with it. She started with thick gorgeous paper and began hand dying it for that old, found in your grandmother’s attic warmth. As it turned out tea produced the best results. For a design, she incorporated a stamp she had made from handsome antique wallpaper with a floral print. We could not ask for work that sat better with our display, or was more outstanding on it’s own. It created such nostalgia, we could just see coming across it in a shop on a tiny back road of Florence, or in a kitchen stack in the hills of Tuscany. You can buy her products online here. Thank you Liz !!

Also, as our take home gift (in addition to our recipes) we gave out small bottles of Frankie’s Olive Oil. This is something fun you can do for dinner parties at home. To keep down cost, buy a big bottle and distribute it to much smaller. This particular olive oil is from some of New York’s favorite chefs – The Franks ! who own Frankie’s 457, Frankie’s Clinton Street, two Café Pedlars, and Prime Meats. Their oil is so above and beyond, they began selling it to the public. Since we used it in our dinner, we thought it was a great continuation of the theme. Now when our guests roast veggies, make tomato sauce, or just dip bread, they will be reminded of our fun cocktail party ! Definitely check out a Franks restaurant if you’ve never tasted their delectable meatballs, and you can buy their oil here.

Vendor Spotlight :: Saipua Flowers

2010-05-25T13:25:00.002-04:00

Photography by Karen Mordechai

Incorporating beautiful floral is one of our favorite parts of every event we do. As always, local vendors are especially dear to our hearts, and local and beyond Sarah Ryhanen from Saipua is one of the most talented florists we know. The one guideline we gave Sarah was that if at all possible, we would love olive branches. Can you think of something more beautifully rustic or Italian countryside ? We certainly couldn’t, and we were lucky that Sarah could locate them. This might be a difficult item to find, but there are plenty of beautiful branches that could stand in ( look for something with that silvery hue, and perhaps a black pop in flowers to mimic the olives ). Beyond that, Sarah took the reins and arranged in some stone urns of ours and some of hers (ours from Terrain at Styers). These gorgeous touches came big and small, from statement pieces on chairs, to a sweet soft touch on the gift table. These touches gave continuity to the room and warmth to the theme. Sarah’s ability to create these organic displays with the perfect amount of movement and beauty is more than we could ever hope to create ourselves. But you can learn from the best at one of her classes, or use her services. You can visit her storefront at 147 Van Dyke Street, or her website and blog. Thanks Sarah !

Rustic Italian :: Martini Bar

2010-05-24T22:04:00.004-04:00

For the cocktail portion of our Rustic Italian party we created a “ make your own “ Martini Bar where guests were invited to mix a drink to their liking with Vodka, Vermouth, soda water, “ dirty water, “ and various garnishes ( cucumber, olives, + lemons ). In case guests weren’t confident in their martini making abilities we included a beautiful hand-stamped, coffee stained how-to sign by the very talented Liz of Linda & Harriett (more on that later).
Partially because our buffet had a lot going on visually, we kept the bar much cleaner. We used a beautiful neutral woven table cloth, and a lot of glass for a crisp, clean look. We purchased our decanters at Moon River Chattel here in Brooklyn (often a go-to for Sunday Suppers décor !) We loved their unique simple shape, with a perfect neck for hanging nametags on (also L&H). Glass was a must for our garnishes because of how beautiful simple individual ingredients are in this form. Don’t hide them ! The piece happens to be a terrarium from Terrain at Styer’s ( mail-ordered ). Of course, there are plenty of clean glass vessels in every home you could use instead—buying is certainly not a necessity. With these orderly, more modern shapes, we were sure to incorporate rusticity. To this end we used lovely tarnished silver pieces for our ice bucket, our dirty water, and out stirrers. Again, the dirty water container is simply a creamer, and the “bucket” an old bowl. Be creative !

Styling and Photography by Karen Mordechai
Styling Assistant: Lizzy Sall

Sunday Suppers :: Rustic Italian + Martha Stewart Living !!!

2010-05-24T10:16:00.013-04:00

You might remember in the beginning of the year we said we were working on exciting things. Well here is a big one : a special edition Sunday Suppers for our very favorite Martha Stewart Living, Styled and Photographed by Karen Mordechai ! You can check out the story in MSL’s June issue on stands now and online here + we’ll be blogging about all the great details and recipes for the coming weeks.

The Concept:
As with all of our suppers we started with a concept. This time we collaborated with Shira Bocar, our guest chef who works in the test kitchen at MSL. After choosing a rustic Italian cocktail party we set to work on our buffet table and vendors. As you all know, a buffet table is a bit unusual for our suppers as they are normally seated meals. This meant working on big serving dishes that aren’t usually a part of our repertoire. We decided on four tables: the main buffet, the bar, the favor table and a dessert/espresso table. For the buffet we chose a big heavy duty old farm table. We needed this piece to ground the room, showcase the theme, and comfortably house our yummy spread.

Our Menu ::
Pasta Frittata
Warm Robiola Cheese
Herbed Flatbreads
Asparagus with Frankie’s Olive Oil
Meatballs + fresh tomato sauce
Boozy fruit
Affogatos
Sandwich cookies
And of course martinis

Styling and Tips :

Once we chose our heavy knotted wood surface, we opted for lots of white dishes – both because they would pop on the dark surface, and because the colors of the food would pop in them. Easy pieces from Crate + Barrel and Sur La Table housed our asparagus, robiola, and fruit, while household staples like a Le Crueset Dutch oven, everyday glass jars, and a cutting board held our meatballs, tomato sauce, and frittata. In true Italian style, the flatbreads went right on the table. To keep up our rustic look we used vintage serving pieces, displayed a real olive branch garland and old stone vessel with beautiful flowers (more on that later).
When you’re trying this at home be sure to keep the table visually interesting: it’s important to vary heights (just a tall pepper grinder, or a block under a pot can make a huge difference!) and shapes, while keeping it in a somewhat uniform palette. We have pops of color (mostly edible) that keep it from being dull, but the display is largely white + neutral. Our favorite part about this is how many objects you probably already have in your home—none of it is fussy. Even our menu board is just an old frame with black heavy cardboard cut to size (frame from brook farm). The very talented Brynn from Paperfinger wrote the menu is casual and playful calligraphy.

Guest List :

Our guest list at this event was a bit closer to home than most Sunday Suppers. You probably realize this class was never opened to you all to join. Instead this one was invite only (not because we don’t love all of you) and filled with local Brooklyn vendors, and New York friends we find inspiring and creative. Some guests you’ll hear about later in the week, because they also had a hand in the creating—Laura O’Neill, Ben Van Leeuwen of Van Leeuwen Ice Cream, + Sarah Ryhen of Saipua Flowers. In addition, Camille Becerra, Vincent Rotolo, Joanna Goddard, and Alex Williams joined us. Camille is an amazing Chef who created our picnic menu, is a former restaurant owner, food blogger, and most recently pop-up restaurant curator/chef, and her boyfriend Vincent is a pizza connoisseur and debt analyst. Joanna Goddard is the famous writer/blogger behind the Cup of Jo Blog and a magazine writer, while her husband Alex is a reporter for the New York Times. And of course, Karen’s very helpful husband and gaming expert, Ken Rivera was on board.

We hope you enjoy the article in MSL, as well as all of the posts to come as much as we enjoyed creating and hosting it. You can look forward to more décor (three tables !), some super talented vendor highlights, and some delicious recipes in the weeks to come. We also have a second very exciting announcement for you later this week—also a project that has long been in the works we’re giddy to share so stay tuned…

Credits:
Food Styling by Shira Bocar/Martha Stewart Living
Decor Styling and Photography by Karen Mordechai
Styling Assistant: Lizzy Sall

Vendor Spotlight :: Eva Juliet + Beet chip Favors

2010-05-23T19:07:00.008-04:00

We had the pleasure of working with the incredibly talented Eva Juliet on the Papers and favors for our last supper with Peter Berley. The menu was a vegetarian feast and so Eve's botanically inspired kitchen drawings were just the right fit. Eva's work is romantic and whimsical and she sells the most beautiful prints online here, you must click over ! Our favorites include this spoon print , and these stunning herb drawings. We asked Eva to create the dinner menu, and a recipe print for all our guests to take home. And as a final treat, Eva designed these beet root bags for our guests, filled with these delicious beet chips, it was the perfect ending to a vegetarian feast. Check out our recipe below and a special thank you to Eva again for her beautiful contributions !

How To Make Beet Chips :
Peel and slice beets very thinly or use a mandoline
Fry Beets in Vegetable oil at 350 degrees, for about 2-4 minutes
transfer to a baking sheet and bake at 350 degrees for about 10 minutes
Cool and enjoy !

Vegetarian Feast :: Risotto of Spelt and Lentil with Roasted Cauliflower, Brown Butter

2010-05-23T18:20:00.004-04:00

Risotto of Spelt and Lentil with Roasted Cauliflower
Serves 4-6

1/4 cup lentils
1 medium Cauliflower, in small flourettes
1 quart vegetable stock
5 tablespoons Butter
11/2 cup Leek thinly sliced
1 teaspoon caraway seeds, finely ground
2 tablespoons Olive oil
1 cup Farro
3 tablespoons cream
2 oz Grated Parmesan Cheese
Finely grated zest of 1 Lemon
1-2 teaspoons lemon juice
2 tablespoons chopped Dill
salt and fresh ground black pepper

Soak lentils 4 hours then drain well.

Toss the cauliflower in 2 tablespoons olive oil, roast in the oven at 450 degrees for 35 minutes until golden brown. Remove and set aside.

Place the stock in a saucepan and bring to a simmer over medium heat

Brown the butter in a heavy saucepan 4-5 minutes over medium heat. Add the leeks and ground caraway and 1/2 teaspoons salt. Stir to prevent the butter from burning. Lower the heat and cook covered for leeks 8-10 minutes until the leeks have softened.

Add Farro and lentils and stir 2 minutes until fragrant.

Stir in stock 1/2 cup at a time, stirring until the liquid has been absorbed before adding subsequent stock. When 3/4 of the stock has been added, stir in the cauliflower.

Cook 3-4 minutes longer until the risotto is tender and still a little bit soupy.

Stir in the cream, cheese, lemon juice, lemon zest and dill, season with salt and fresh ground black pepper.

Divide among warm soup plates and serve immediately.

Recipe Courtesy of Peter Berley
Photography by Karen Mordechai

Vegetarian Feast :: Chocolate Bread Pudding with Sun-dried Cherries and Whipped Crème Fraiche

2010-05-23T18:04:00.004-04:00

Chocolate Bread Pudding with Sun-dried Cherries and Whipped Crème Fraiche
Servs 6-8

1/2 cup sun-dried cherries
1/3 cup cognac
8 ounces bittersweet chocolate, chopped
3 eggs
1 cup heavy cream
½ cup sour cream
½ cup sugar
1/8 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 cups 1/2 inch cubed sourdough bread, crusts removed and dried overnight

Garnish

1 cup crème Fraiche
1 tablespoon confectioners sugar

Combine the cherries and cognac and soak for 2 hours or overnight

Melt the chocolate in a double boiler.
In a large bowl, whisk the eggs, cream, sour cream, sugar, cinnamon and vanilla. Whisk in the chocolate. Fold in the bread cubes, cherries and cognac. Let the mixture sit in a warm place for 1-2 hours to allow the bread to absorb the flavors.
Preheat the oven to 350 degrees. Spoon the mixture into an 8 cup soufflé dish or pie pan. Place the dish in a roasting pan and transfer to the middle shelf of the oven. Pull the shelf out halfway and pour enough boiling water into the roasting pan to come halfway up the side of the dish, make sure no water comes over the side into the dish.

Bake for 35-40 minutes until the pudding is puffed and set to the touch. Remove the pan from the oven and let cool slightly before serving.

Serve the pudding with crème fraiche and dusted with powdered sugar. Garnish with mint if desired.

Recipe Courtesy of Peter Berley
Photography by Karen Mordechai

Weekend Guide :: 05.21.10

2010-05-21T10:08:00.003-04:00

Join the new Taste of The Upper West Side, and learn what you’re missing out on up there ! Hear talks by acclaimed Jon Fraser and Bill Telepan and eat goodies from 40 + chefs. Buy your $115 tickets here

This Friday + Saturday, Columbus Avenue @ 77th Street.

Saturday morning go see a demonstration of healthy Mexican cooking at Rosa Mexicana, Union Square. Call (212) 397-0666, extension 17 to make reservations for the 10AM lesson that is free !

There is a fundraiser this Saturday for our seasonal favorite :: The New Amsterdam Market. From 11am to 6pm, visit the New York Marble Cemetery ( East 2nd Street between 2nd Avenue and Bowery ) and buy herbs and plants in the morning, and enjoy food and drink in the afternoon. Tickets are $25 for friends of the Market, $35 for non.

Vegetarian Feast :: Green Apple and Celery Salad with Young Pecorino, Walnuts and Mustard Vinaigrette

2010-05-21T09:24:00.003-04:00

Green Apple and Celery Salad with Young Pecorino, Walnuts and Mustard Vinaigrette
Serves 4-6

6 large or 8 medium celery stalks
1/3 cup roughly chopped walnuts
2 tablespoons freshly squeezed lemon juice
2 tablespoons Dijon-style mustard
1 garlic clove, crushed
2 teaspoons honey
1/2 teaspoon coarse sea salt or kosher salt
5 tablespoons extra-virgin olive oil
Freshly milled black pepper
1 large Granny Smith apple
1/4 cup finely chopped celery leaves
6 ounces young pecorino or gruyere, diced

Peel away and discard any tough fibers from the celery stalks. Trim the celery leaves and reserve. Slice the celery on the bias into 1/8-inch thick pieces about 1 inch in length. Transfer the celery pieces to a bowl of cold water and refrigerate.

In a small skillet over medium heat, toast the nuts for 3 to 4 minutes, shaking the pan for even browning. Transfer the nuts to a plate to cool.

In a salad bowl, combine the lemon juice, mustard, garlic, honey, and salt. Whisk in the oil and season with pepper.

Peel and quarter the apple, core and slice each quarter into 2 wedges. Cut the wedges across into thin slices. Add the apple slices to the dressing and toss.

Drain the chilled celery and dry in a salad spinner or blot dry with a paper towel.

Add the celery, celery leaves, walnuts, and cheese to the apples and toss. Serve immediately or refrigerate for up to 1 hour.

Recipe Courtesy of Peter Berley
Photography by Karen Mordechai

Vegetarian Feast :: Crisp Fried Artichoke and Lemon Wheels with Spiced Fennel salt

2010-05-20T10:14:00.005-04:00

Crisp Fried Artichoke and Lemon Wheels with Spiced Fennel salt
Serves 4-6

24 baby artichokes, trimmed
3 Meyer lemons, sliced into thin rounds, seeds removed
1 cup all purpose flour
2 quarts vegetable oil for frying
Salt and Red Pepper flakes
Chopped Parsley
Grated parmesan (optional)
Fennel salt

Pour the oil in to a heavy pot and place over high heat. When the oil reaches 250 degrees, lower the heat.

Fry the artichokes in batches for 3-4 minutes until they soften, remove one and cool briefly, then see if the leaves will separate easily.

Drain the artichokes and cool. Gently spread the leaves from each artichoke to form a flower.
Raise the temp and bring the oil to 360 degrees.

Fry the artichoke flowers in batches 2-3 minutes until golden and crisp. Drain and sprinkle with fennel salt, chili flakes and parmesan if desired.

Dredge the lemon slices in flower and fry until golden and crisp.

Fennel Salt
1 tablespoon coarse sea salt or kosher salt
2 teaspoons fennel seed, lightly toasted and coarsely ground
1/4 teaspoon black peppercorns, lightly toasted and coarsely ground

In a bowl, stir together the salt, fennel seed, and pepper.

Sunday Super :: Peter Berley, A Vegetarian Feast

2010-05-19T11:00:00.003-04:00

Our last supper was a vegetarian feast by Peter Berley. We were truly honored and thrilled to have Peter in our kitchen! Peter is the former executive chef at the renowned Angelica Kitchen, here in New York. He has gone on to teach at numerous schools such as ICE and Natural Gourmet institute. His acclaimed books include “ The Modern Vegetarian Kitchen, “ “ Fresh Food Fast, “ and most recently “ The Flexitarian : Inspired Flexible Meals for Vegetarians, Meat Lovers and Everyone In Between. “ He has also contributed to Edible Brooklyn, Food and Wine, Bon Apetit and many more.

The Menu:

Crisp Fried Artichoke and Lemon Wheels with Spiced Fennel salt

Salad of Celery, Green Apple, Young Pecorino, and Walnuts
Mustard Vinaigrette

“Risotto” of Spelt and Lentil with Roasted Cauliflower
Brown Butter

Bittersweet Chocolate Bread Pudding with Cognac and Dried Cherries
Whipped Crème Fraiche

Decor : In honor of Earth Day we opted for a greener approach to the usual tabletop. We decorated with an array of succulents from our flower market, added bright green + white striped napkins and a beautifully designed menu from Eve Legris (stay tuned for more about her and her beautiful creations later).

Vendor Spotlight :: Chewing the Cud

2010-05-18T15:03:00.008-04:00

To wrap up our last dinner with Marcey Brownstein and One Girl Cookies, we were honored to incorporate the work of the tremendously talented Viola from Chewing the Cud. Viola created beautiful menus for the table, as well as the small signs you may have spotted in the other posts. Viola also created all the gorgeous favors for this event. We never let our guest go home empty-handed, and this class was no exception. Guests received these adorable sachets that read snuggle with cocoa, in a lilac color, to match our decor. Viola sells the cuddle with cider version in her shop, along with a lovely array of wedding invitations, cards and gifts. We also created packets of olive oil grissinis by One Girl Cookies and a parchment packet of recipes from the class. Check out the details and awesome little drawings that Viola incorporated into each recipe card. Working with Viola was an easy and truly enjoyable experience, she just gets it- and it was so exciting to get our beautiful bundle in the mail- so check out her website and store for more wonderful work !

In Viola's Words: Taking the cue from karen's inspiration boards, I wanted to create pieces that were feminine and sophisticated, but had a rustic/homespun feel to them. Feminine colors and typography were juxtaposed with whimsical illustrations and hand-stamped tags. The phrases "eat", "bake" etc were a playful touch that echoed the instructions on the recipe cards. I also thought it appropriate to make the recipe cards envelope out of something from the kitchen: baking parchment sheets.

Weekend Guide :: 04.30.10

2010-04-30T11:57:00.003-04:00

A pop-up restaurant, the Hunger, will offer a six-course dinner with a French bourgeois menu prepared by Camille Becerra on May 13 through 16 with two seatings, one at 7 p.m. and one at 9:30. It will be in an as yet undisclosed location in Little Italy. Reservations and detailed information are available here

You can celebrate the Derby from afar and still feel pretty close with good southern cooking. Join Hill Country in Chelsea for Wild Boar ribs, derby pie + mint juleps galore, all while watching the races. 30 W 26th Street

As the temperatures rise this weekend visit Hester Street Fair for all sorts of treats. One we know we'll be running for in the heat is La Newyorkina. Unconventional Mexican pops made like Chili-flecked Mango or creamy avocado aren't to be missed. Hester + Essex Streets

Ardesia, the Hells Kitchen Wine Bar, will begin serving lunch and brunch this weekend, so add it to your list for a sunny weekend meal of house cured pancetta, fresh goat cheese, seasonal fruit and more. 52nd + 10th Ave

“Brooklyn Uncorked 2010,” a tasting of food from Manhattan, Brooklyn and the Hudson Valley, with wines from Long Island, will be sponsored by local Edible magazines on May 5 from 4 to 8 p.m. at BAMcafé, 30 Lafayette Avenue (Ashland Place), Fort Greene, Brooklyn; $40: brownpapertickets.com, event 89157.

Weekend Guide :: 04.23.10

2010-04-23T11:14:00.005-04:00

This weekend we are preparing for our Sunday Supper with Peter Berley. We are very excited for this veggie feast and in honor of earth day, tried to go a bit greener , here's a sneak peak of what we're working on! Happy earth week and have a lovely weekend.

Our Weekend Guide

Events:
More than 40 restaurants will participate in the Taste of the Lower East Side on April 29 from 7 to 11 p.m. to benefit the Grand Street Settlement. It will be held at the Puck Building, 293 Lafayette Street (Houston Street): $200 from grandstreet.org.

A dinner featuring Sixpoint Craft Ales will be given on April 27 at 7 p.m. at the Vanderbilt, 570 Vanderbilt Avenue, Prospect Heights, Brooklyn; $60 plus tax and tip: (718) 623-0570.

The Hester Street Fair, a pushcart market on the Lower East Side, will be open this weekend, with vendors such as Luke's Lobster, Sigmund Pretzels and Mile End offering their goods. At the corner of Essex and Hester sts. Open April 24-25

Eagle Street Rooftop Farms, will be hosting a lesson on Beekeeping. The farm is also open all day to volunteers. Eagle Street Rooftop Farms, 44 Eagle St. (between Franklin and West sts.), Brooklyn

Restaurant Openings:

Two Sisters have opened a pie shop in Gowanus called Four & Twenty Blackbirds. Featuring all butter crusts, and with names like a double-crust apple and pear scented with rosewater, we are intrigued. Most are by the slice; whole pies must be ordered ahead. They have also started baking savory tarts and, for breakfast, muffins and scones.Four & Twenty Blackbirds, 439 Third Avenue (Eighth Street), Gowanus, Brooklyn, (718) 499-2917.

The Counting Room, a new bi-level neighborhood bar has opened in williamsburg. The space is industrial/rustic, with long wooden communal tables - and the menu of tapas and small plates sounds pretty enticing.44 Berry St., 718-599-1860.

Sprintime Brunch :: Butternut Squash Clafoutis, Frangelico Whipped Cream and Hazelnut Praline Crunch

2010-04-19T13:47:00.005-04:00

Butternut Squash Clafoutis

2 butternut squash – approximately 4 to 5 pounds total

5 eggs
¾ cup of sugar
½ cup of milk
½ cup of heavy cream
1 teaspoon vanilla
½ of a scraped vanilla bean
Pinch of salt
¼ teaspoon of flour
1 tablespoon of unsalted butter - melted
1/3 cup of hazelnuts – toasted
2 tablespoons of turbinado sugar

One day ahead
Cut each squash in half and scoop out the seeds. Bake in a 350 degree oven, cut side down, for approximately 25 minutes or until squash is soft to the touch. Cool and scrape the flesh out of the skin.

Puree the squash in a food processor until smooth.

Line a sieve with a cheese cloth, and place the sieve in a larger bowl. Spoon the squash puree into the cheesecloth, and set in refrigerator overnight. Pass strained puree through a fine sieve. Measure 2/3 of a cup and reserve remaining puree for some other purpose.

Place eggs, ¾ cup of sugar, milk, heavy cream, vanilla, vanilla pulp and salt in a food processor. Blend until smooth. Add squash puree and blend well. Add flour and pulse until combined.

Pass batter through a fine sieve and allow to rest for ½ hour.

Preheat oven to 425 degrees

Brush a 9 inch pie pan with melted butter and sprinkle 2 tablespoons of turbinado sugar over the buttered pan. Sprinkle chopped hazelnuts in the pan. Pour batter over the nuts.

Bake the clafoutis for 15 minutes, then lower the oven to 375 degrees. Bake until center is just set, approximately 12 minutes.
--------------------------------------------------

Hazelnut Praline

1 cup of sugar
¼ cup of water
Pinch of salt
½ cup of toasted hazelnuts

Prepare a cookie sheet with parchment paper. Rub butter onto parchment paper to prevent the praline from sticking.

Bring sugar, water and salt to a boil swirling the pan to dissolve the sugar.

Continue to boil the syrup until in has a medium amber color.

Add hazelnuts and swirl pan to coat the nuts.

Pour onto prepared parchment paper. Allow to cool.

Break praline into medium sized pieces and pulse in a food processor until it is uniformly ground.
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Whipped Crème Fraiche

1 ½ cups of crème fraiche
1 ½ teaspoons of frangelico
Pinch of lemon zest
2 tablespoons of sugar

1. Whip crème fraiche and sugar until it holds a medium peak.

2. Add frangelico and zest.

3. Whip mixture until fully incorporated.

Recipes Courtesy of One Girl Cookies

Weekend Guide :: 04.16.10

2010-04-16T11:33:00.004-04:00

Photo by Karen Mordechai

Spring has sprung, and this weekend you can learn more about the edibles growing around us, and what to avoid. Join Marc Matsumoto and Lab 24/7 tomorrow (4.17.10) for a park tour and returning to the 24/7 labs to cook up a feast together. Check out details for “ Forage + Feats “ at Lab 24/7

Pizza A Casa is now opened ! Visit Marc Bello at 371 Grand Street and get the most gourmet ingredients for DIY (and restaurant worthy ) pizza. Marc will also hold weekly classes, so you can be sure to produce the perfect pie ( Thursdays, Saturdays AND Sundays ). Check out the schedule here

The Bell House is home to another ingredient contest. This weekend it is “ The Lamb Takedown “ from the folks who brought you “ The Chili Takedown. “ This Sunday you can taste lamb used every which way for $15 from 4 to 9 pm. Purchase tickets here

Springtime Brunch Recipe :: Apple and Fennel Salad, Tea-Poached Salmon + Potato Cake

2010-04-15T10:25:00.009-04:00

Photos by Karen Mordechai

Marcey Brownstein's second course at our Brunch was this delicious plate: a tart and yummy apple fennel salad, topped with a tea poached salmon and a potato cake with a fennel seed vinaigrette. deeelish, see all the recipes below.

Fennel salmon salad
For vinaigrette:
3 tb roasted fennel seed
1 tsp anise seed
2 shallots, minced
1 clove garlic, minced
½ cup white wine vinegar
Salt and black pepper
-----
1 ¼ 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
¼ cup capers, well-drained
¼ cup chopped parsley
2 TB chopped chives
Juice of 2 oranges, zest of 1
Juice of 1 lemon
½ 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
½ 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

Springtime Brunch :: Brioche French Toast

2010-04-12T17:24:00.009-04:00

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

Photos by Karen Mordechai

Weeknd Guide :: 04.09.10

2010-04-09T11:35:00.004-04:00

To Market :

The Brooklyn Flea :: Opening Weekend
The outdoor Fort Greene market is back every Saturday, through November. And the Flea at One Hanson moves to Sundays only starting this weekend, (No DUMBO/Brooklyn Bridge market this year.) we're excited to check out a bunch of new vendors and lots of yummy food, as always.

The Greenpoint Food Market will be having its Spring Awakening event. Expect a showing of artisanal, Brooklyn-made provisions--including jams from Anarchy in a Jar and Bacon Marmalade--as well as live music. Church of Messiah, 129 Russell St. (between Nassau and Driggs aves.), Brooklyn

Restaurant Openings:

A new neighborhood spot is soon to open in williamsburg, wittily called "traif," it is a celebration of all things bacon and shellfish. Rumors are it will open this weekend. Traif, 229 S. 4th St., nr. Havermeyer St.; 347-844-9578.

Next week, Dos Caminos will be opening in the meatpacking district (taking over the old Vento space). The menu is a bit different from the other locations, Executive chef Ivy Stark is using a barbecue pit to slow-roast meats over mesquite and applewood. Check out the full menu here
Dos Caminos Meatpacking District, 675 Hudson St., nr. 14th St.; 212-699-2400

Springtime Brunch :: an egg custard with pancetta crisp

2010-04-08T12:34:00.004-04:00

Photo by Karen Mordechai

Our first recipe is an egg custard baked in a hollowed egg shell topped with pancetta crisp. This was served as an amuse bouche as guests were seated. It's a wonderful treat, looks so pretty on the table...and you can do it well in advance and keep in the fridge. if you're interested in learning how to cut off the top of an egg- check out these nifty cutters and this one for soft boiled eggs. enjoy !

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

Sunday Suppers :: a Springtime Brunch

2010-04-07T12:07:00.010-04:00

Our Lavish Brunch with superstar Chefs Marcey Brownstein and One Girl Cookies was a huge success! The menu was super fun and creative, and not to mention filling :) . Marcey started off by serving guests an amuse bouche (so snazzy!) : an egg custard baked in a hollowed egg shell topped with pancetta crisp. This was followed by a first course: a brioche french toast stuffed with mascarpone and marmalade. The second course: a winter salad of apple and fennel, topped with tea-poached salmon and a potato cake with a fennel seed vinaigrette. And for dessert, One Girl Cookies baked up a gorgeous butternut squash hazelnut clafouti with frangelico whipped cream and hazelnut praline crunch. And for anyone who still had any room, one girl served up some delicious chocolate, orange and pistachio cookies.

For our decor: we wanted to create an effortlessly chic tabletop, abundant with precious wildflowers and soft colors. We collected medicine bottles, on ebay, etsy and such and called upon our fave florist, Jessie from Rountree to create these gorgeous arrangements. Jessie also created a beautiful oval wreath to hang over the table, adding just the right amount of warmth and comfort. Our table linens were a basic white, topped with a runner made from french grainsack material. And the menus and papers were designed by the uber talented Viola from Chewing the Cud (stay tuned for more on Viola's paper goodies soon). Let us know what you think and come back and visit for recipes and photos all week.

Credits/Contributors:
Photography + Styling :: Karen Mordechai
Guest Chefs :: Marcey Brownstein Caterers and One Girl Cookies
Flowers :: Rountree
Custom Stationary :: Chewing the Cud

Weekend Guide :: 04.02.10

2010-04-02T15:58:00.004-04:00

Double Crown is offering a great deal of 8 to 12 shareable courses from Malaysia and Singapore every Sunday night for only $35 ! Call 212.254.0350 for reservations and expand your palate at such a reasonable cost.

Some new favorites add brunch to their repertoire this weekend ::
Both Henry Public in Brooklyn Heights and Choptank in the West Village will now be serving their versions of a New Yorker’s favorite weekend meal. Visit Choptank at 308 Bleecker Street and Henry Public at 329 Henry Street.

Next week be sure to check out the opening of restaurant Zengo and a Tequila library below designed by the famous AvroKO ( 40th and 3rd ). The Library will also serve delicious Mexican street food, if you’re looking for something more casual than the Latin American + Asian fusion upstairs. They will open their doors April 6th.

Weekend Guide :: 03.26.10

2010-03-26T09:41:00.003-04:00

Brooklyn experiments is back with a brunch experiment ! Visit the Bell House this Sunday from noo to 4pm and check out people’s most creative and delicious interpretations. Tickets are $20.00 in advance, and allow you to taste away. Competitors are out for two Jet Blue tickets anywhere.

Passover begins Monday. Pick up beautiful handmade (round and whole wheat !) matzoh at Le Marais’ retail shop :: 150 West 46th Street. It is handmade in Brooklyn and supervised by Rabbi Avron Keller. It will be available till April 4th for $30.00 per pound.

And speaking of passover, for those of you who are stumped on the sweets- we are loving smitten kitchen's round-up of 17 flourless recipes , genius.

We’re a week behind on this, but if you haven’t checked out the No 7 Sub Shop inside the Ace Hotel it is open and the sandwich selection is downright genius, no matter what your taste. Pick yourself up a hearty lunch this weekend. 29th Street + Broadway

New Class :: Sunday, April 25

2010-03-22T11:08:00.005-04:00

Guest Chef : Peter Berley
Tickets available online here
If the class has sold out completely, please send an email to : info@sunday-suppers.com to be added to the waitlist.

This Sunday Supper is an homage to the vegetarian – a frequent request ! Dinner will highlight delicious and creative ways to eat and serve early spring vegetables.

Peter is the former executive chef at the renowned Angelica Kitchen, here in New York. He has gone on to teach at numerous schools such as ICE and Natural Gourmet institute. His acclaimed books include “ The Modern Vegetarian Kitchen, “ “ Fresh Food Fast, “ and most recently “ The Flexitarian : Inspired Flexible Meals for Vegetarians, Meat Lovers and Everyone In Between. “ He has also contributed to Edible Brooklyn, Food and Wine, Bon Apetit and many more. We are thrilled and honored to have him at the helm of this produce celebration, and look forward to having you all join us as well !

Menu:
Crisp Fried Artichoke and Lemon Wheels with Spiced Fennel salt

Salad of Celery, Green Apple, Young Pecorino, and Walnuts
Mustard Vinaigrette

“Risotto” of Spelt and Lentil with Roasted Cauliflower
Brown Butter

Bittersweet Chocolate Bread Pudding with Cognac and Dried Cherries
Whipped Crème Fraiche

** Stay tuned for a Sunday Suppers giveaway of one of Peter’s books.

Weekend Guide :: 03.19.10

2010-03-19T10:01:00.003-04:00

Say “Macaroon Day !” at a few select bakeries this weekend and get one free made my Francois Payard . If you choose to purchase too, part of the proceeds will benefit City Harvest. Check here for participating bakeries.

Don’t forget that its Brooklyn Restaurant Week . Or that Hamptons Restaurant Week starts Sunday.

Openings:

Check out the Tartinery in Nolita. A perfect brunch spot with a French bistro menu highlighting, yes, the tartine.
209 Mulberry St(at Spring St) New York, NY 10012 212-300-5838

Fatty Cue - (quietly opened a few days before schedule) bbq fare with a southeast asian twist by chef Zak Pelaccio
91 South Sixth Street (at Bedford Street), Williamsburg, Brooklyn, (718) 599-3090; reservations only for parties of six or more.

Brunch :: Sneak Peak

2010-03-18T13:08:00.002-04:00

This weekend we hosted a wonderful brunch class taught by Marcey Brownstein and her staff as well as the crew from One Girl Cookies. It was a smashing success, we can't wait to share photos with you - in the meantime...here's a sneak peak of the table and flowers (flowers by jessie at rountree). more coming soon. xoxo

Golden Beet and Hazelnut Salad

2010-03-15T12:00:00.007-04:00

photo by Karen Mordechai

Our last beet recipe in this series is a grated beet and hazelnut salad. We love the simplicity of this recipe and found the fusion of the sweet golden beets and hazelnuts is quite perfect, the tartness of some fresh lemon juice makes all the difference. We used toasted hazelnuts as well as this wonderful roasted hazelnut oil, by la tourangelle which you can find at kalyustan's or online here .
enjoy.

4 small or 2 medium golden beets grated
3 tbsp Hazelnut oil
¼ cup Toasted hazelnuts roughly chopped
Juice of one lemon
1 tbsp Garlic Chives chopped
Salt + pepper to taste

Add lemon juice to the grated beets immediately to preserve color. Toss beets with hazelnut oil, hazelnuts, and chives. We added some of both nuts and garlic chives to top, and the salt and peppered to taste. Serves 2.

Weekend Guide :: 03.12.10

2010-03-12T09:38:00.009-05:00

Sunday Brunch
what to do this weekend.... ? Come to a Sunday Supper!
***we have 2 tickets available for this sunday's brunch event - buy tickets here

Chocolate and Spirits
A free tasting of chocolates, wine and spirits will be held on March 13 from 3 to 6 p.m. at Bottlerocket Wine and Spirit, 5 West 19th Street.

Cheescake
Eileen’s Special Cheesecake, 17 Cleveland Place (Kenmare Street), will celebrate their 35th anniversary by selling cakes in the store at 1975 prices: $1.50 for a mini (usually $3.50), and $18 to $22 for a 10-inch cake (regularly $29 to $42)

Restaurant openings
Pulino's - the long awaited project between Nate Appleman and Keith McNally has opened and is accepting lunchtime reservations- we're looking forward to tasting their sure to be fabulous pizza - and what's a McNally spot without a perfect bathroom?
282 Bowery , New York

Above photo are candied beets from Marlow + Daughters. An unusual treat we couldn’t resist trying on one of our quick runs there recently and a perfect tie-in for beet week. These guys taste like most gummy candy, but even sweeter with that thick sugar coating on such a thin slice. Marlow + Daughters makes these guys in house, in fact we’re pretty sure we’ve never seen them anywhere else. Have you ?

Have a wonderful weekend
xoxo

Beet Sandwich with Ricotta Salata + Orange Vinaigrette

2010-03-10T10:12:00.005-05:00

This simple sandwich or crostini is a unique spin on the traditional bruschetta. A perfect lunch or serve it as an appetizer at a cocktail party.

Recipe :: Beet Sandwich

4 medium red beets
2 medium golden beets
4-6 slices of thick toast (we used French whole wheat)
Thin shavings of ricotta salata
Juice of ½ orange
1 tbsp white wine vinegar
2 tbsp olive oil
Tsp chopped shallot
Salt + pepper to taste

Bring a pot of water to a boil and boil beets until fork tender. Peel skin (loosened from boil) off the beets and cut in a medium dice. Whisk together vinaigrette ingredients: juice, vinegar, oil, shallot, salt + pepper. Toss beets in vinaigrette. Arrange on toasted bread (we toasted our in a grill pan with a little brush of olive oil). Serves four to six.

Beet Greens Soup

2010-03-10T09:03:00.003-05:00

This soup tastes and smells like comfort. It is a touch tart from the lemon and tomatoes, but all the ingredients meld to create a perfect stew. Growing up my mother would make this for us on a friday afternoon. Traditionally it is served with kubeh ( meat filled semolina dumblings) but since I was a vegetarian for most of my youth, I would serve up a big bowl of the soup - and skip the kubeh. Making the soup on it's own is a great way to use the leftover beet greens and is so so easy to make. happy cooking and let us know if you try it !

Recipe :: Beet Greens Soup

1 yellow onion chopped
Greens of 5 beets roughly chopped including stems
1 cup Crushed tomatoes
2 peeled chopped beets
4 cups Chicken stock
½ lemon
Salt + pepper

Soak greens for a long time, and rinse very thoroughly in a strainer and pat dry. Sauté onion in a bit of oil until soft and translucent. Combine all ingredients in a stock pot and bring to a boil. Reduce heat and allow the soup to cook down, approximately an hour or when beets are fork tender.

Beet Carpaccio with Goat Cheese + Mint

2010-03-08T10:27:00.001-05:00

photography + styling by karen mordechai

This starter couldn’t be more simple to prepare or more vibrant in color. We used a mandolin for very thin slices, and we also found that the longer you allow the beets to sit in the vinegar and oil, the softer and more enjoyable they are, so perhaps prepare this a bit ahead of time.

Recipe :: Beet Carpaccio

3 small red beets sliced thin with a mandolin
2 small golden beets sliced thin with a mandolin
1/8 – ¼ cup crumbled goat cheese
2-3 tbsp roughly chopped fresh mint
2 ½ tbsp White wine vinegar
¼ cup Olive oil
Coarse sea salt

Toss beets with vinegar and olive oil. Arrange slices on serving platter and crumble goat cheese over top. Sprinkle fresh mint and sea salt on, and serve ! This recipe serves 2 to 4 as a starter.

A Beet Story, Part 1

2010-03-08T09:33:00.007-05:00

photography + styling by karen mordechai

Beets, whether roasted or boiled, pickled or grated raw, add a distinctively sugary shock of color to any meal. We've also discovered that they are a wonderful main ingredient, this week we will be presenting a series of beets recipes created at the Sunday Suppers kitchen. We stretched a bit beyond the (overplayed) pairing of beets and goat cheese to discover a few new flavor combinations. Some great pairings include: mint, feta, hazelnuts, orange, ricotta salata and even tomato. So stay tuned this week for some mouth watering beet treats ! We hope you enjoy them as much as we do.

More About Beets :
This multifaceted root ranges in color from familiar crimson to light gold and creamy white; for a real beauty, try the Italian Chioggia beet, which reveals its pink and white stripes when sliced.

Health Benefits:
Beets are a good source of folate. Deep red varieties are also rich in anthocyanins, which may reduce cancer risk. And the greens, often (mistakenly) discarded—are rich in calcium, vitamin C, beta-carotene, and iron.

Selecting, Preparing, and Storing:
Look for beets with smooth, unwrinkled skin and a firm, hard feel. When choosing beets, bigger is not always better. Select the tiny "babies" or the smaller adult variety when you can; anything over two inches or so in diameter can have an unpleasantly woody texture. Buy beet bunches with the green tops still attached: They should appear bright and not wilted. Remove greens from beets and store separately in plastic bags in the refrigerator for up to one week. The greens can be steamed or sauteed in a similar fashion to swiss chard.

To maximize nutrition, flavor and color, cook beets with their skin on. Remove tops and the long bottom root to within 1/2 inch of the beet "globe." Wash carefully and steam in a covered pot, or wrap in foil and bake at 350° F, for 45 to 90 minutes, depending on size. Try to choose beets of approximately the same size to keep cooking times even. When they're easily pierced with a fork, they're done.

Let them cool a bit, and use a paper towel to help you slide the skins off (and to prevent your hands from getting stained red).

Weekend Guide :: 3.04.10

2010-03-04T16:48:00.007-05:00

photo by karen mordechai
lavender shortbread at bakeri

Hecho En Dumbo's new storefront opens today ! With this relocation comes an even more comprehensive Mexican menu, on top of their already delicious tacos, sopes, burritos, and more. They will also be serving a seven day a week brunch with "classic mexican breakfast and lunch staples." Yum. You can't beat good Mexican at any hour. Visit them at 354 Bowery today !

Take the chill off our last few winter days (fingers crossed) at Jimmy's 43 this Saturday, where you're invited to a soup-off, judged by the likes of Edible Manhattan/Brooklyn editors and others. Spend $20 to show off your culinary talent/taste yummy soups, and support Harbor Hope and The Fresh Air Fund at the same time. Saturday from 1 to 5pm, 43 East 7th Street at Second Avenue.

Watch the Oscars with specialty cocktails, truffled popcorn and blinis at The Clover Club at 200 Smith Street at Baltic Avenue, Brooklyn. Good company, fancy food, and the red carpet.

Review :: cafe 202

2010-02-28T11:08:00.017-05:00

photography + styling by karen mordechai

Ah, Cafe 202. Inside the Nicole Farhi boutique, inside the Chelsea Market. The cafe within the boutique within the market is like a breath of calm. With mismatched vintage chairs + tables, the neutral palate of pottery and clothing sat piled perfectly around us while we studied the menu. One thing for certain is that service here gets an A++. While our adorable server's name has escaped us, his sweet smile and personality have not. We got a kick out of his humor and wanted to tuck him in our back pocket to take home and hang out. The meal we both couldn't say no to was eggs on toast. What sounds simple and boring was luscious and unique. The egg whites were lighter than a feather and seemingly endless. The toast, a wheat sourdough of sorts was lightly toasted to perfection, and the sauteed mushrooms on top were earthy and good. A side of granola, honey and yogurt ? Why not. Oh and the beautiful bloody ? Not ours, we were on the job !

Midday Meal :: Butter Lettuce, Candied Rutabaga and Turnip

2010-02-28T10:38:00.011-05:00

This salad, much like the last, can be prepared with a very laissez-faire attitude. The soft butter lettuce, sweet candied rutabaga, peppery turnip and fresh dill share a plate just so for the perfect bite. We also drizzled a simple mustard vinaigrette over top.

photography + styling by karen mordechai

recipe :: butter lettuce, candied rutabaga + turnip salad

for 2 people
1 medium / large rutabaga sliced and quartered
1 medium / large turnip sliced and halved
butter lettuce
fresh dill
olive oil
butter
agave syrup
raw sugar
salt + pepper

Dressing ::
1 tbsp champagne vinegar
1 tsp diced shallots
½ tsp dijon mustard
¼ c good olive oil
salt and pepper

Heat a tablespoon of oil + one of butter in a skillet. Lightly coat rutabaga with agave and raw sugar. place slices in your heated oil + butter and cook for a few minutes on each side, until lightly browned. Heat another skillet with olive oil and saute the turnip slices with salt + pepper to taste. Cook until slightly softened. Arrage lettuce, rutabaga, parsnip and dill sprigs on a platter.

To make the dressing combine vinegar, shallots and mustard. Add the olive oil in a slow steady stream- whisking constantly. Drizzle over your platter. Serve !

Featured :: Kirtsy Book

2010-02-28T10:37:00.006-05:00

In case you aren't already familiar, Kirtsy is a website that pools popular blogposts and other online items for women, by women. They recently put together Kirtsy Takes a Bow : A Celebration of Women's Online Favorites, where editor Laura Mayes collected "top blogposts, inspirational designs, and provocative juxtapositions that bring the dynamic online world into the artful permanence of a book" (we couldn't have said it better ourselves). Sunday Suppers was featured for an earlier brunch, and we are so honored to be included among such talented women. You can check the book out for yourself at Amazon, Barnes + Noble, or Borders.

Midday Meal :: Farro Salad

2010-02-28T10:29:00.007-05:00

photography + styling by karen mordechai

Did anyone else open their windows a crack today, and need their sunglasses for the first time in weeks ? Of course it's too early to call it spring, but we like these little reminders that bluer skies are on their way. And today's sunshine seemed like a perfect match for this delicious and wholesome farro salad. We made this one very organically--a little of this and a little of that--and it came out divine. So we won't give you strict measurements here--use more of what you love and less of what you don't and you won't be disappointed.

recipe :: farro salad

1 cup farro
fresh mozzarella (diced)
olives (we used beautiful purple Alphonso olives from Chile)
cucumber
red onion
parsley
salt + coarsely ground pepper
juice of 1/2 lemon
1- 2 Tbs olive oil

Prepare farro per instructions on the packaging. Cool, and toss in chopped cucumber, mozzarella, olives, and red onion. Dress salad with olive oil, lemon juice and salt + pepper to taste. Toss dressed salad with fresh parsley leaves. Enjoy !

Marlow & Daughters

2010-02-23T14:32:00.006-05:00

Marlow + Daughters is to Sunday Suppers as the corner bodega is to your apartment. We make pit stops here (our closest market), for missing ingredients in midday meals and our own lunches. Marlow offers an interesting selections of meats (cut by the butcher 10 steps away) such as a whole skinned rabbit, or a big pigs head, to the most perfect array of market produce. Why is their range of brining spices, candied beets, cheeses and breads so inspiring ? We’re not sure we can totally put our finger on it. Marlow + their little Brooklyn empire is pretty darn close to perfect, from the black globe in the window, the shrunken sweater on the shop girl to the large wooden pull instead of a door knob. Check them out for yourselves at 95 Broadway. We think you’ll agree.

photography + styling by karen mordechai

Oscars Party :: The end

2010-02-22T09:16:00.004-05:00

Ending our Oscar Party for the Post on a sweet note- we created these Pospcorn Ball Favors. Presented in a clear favor box, a sweet bow and calligraphy by Anna Beckman.

Weekend Guide :: 02.1910

2010-02-19T12:57:00.004-05:00

This Sunday begins a series of dinners at Hearth Restaurant which will feature three course red sauce dinners for $39. Help them kick of the first :: 403 East 12th Street. 646.602.1300

Support Feed Foundation’s “Hungry in America” Sunday night with delicious food and drinks at Tom Colicchio’s Colicchio + Sons hosted by Tom himself and Natalie Portman. General admission is $250, but if you spring for $750 more you can show up an hour before other guests (6pm) where Tom will be cooking front and center. 85 10th Avenue. Check it out at the feed foundation’s site.

It’s cold outside, but the Tea and Coffee Festival will warm you up this Saturday and Sunday. There is chocolate to be enjoyed as well as tea and coffee tastings, ceremonies, how-to brewing classes, and cooking demonstrations. Held at 7W – 7 west 34th Street from 11am to 5pm. Admission is $20.

How to :: Blini Bar

2010-02-18T08:27:00.003-05:00

To make our event less labor intensive we bought these blinis (shhh). Then, we set up a little make your own blini bar with caviar (we used American Hackleback Sturgeon), creme fraiche, and garnishes of your choice--like chives and radish for some color pop. We like this better than pre-making them because it makes for a beautiful display, and is another activity for your guests !

New Class :: March 14th 2010

2010-02-17T13:19:00.003-05:00

Tickets are on sale now for the next SS -

Sunday Supper:: March 14, 2010
Guest Chefs : Marcey Brownstein + One Girl Cookies

This will be a lavish Brunch based on seasonal ingredients. The savory portion of the class will be taught by the super talented Marcey Brownstein and her staff. Dessert will be taught by the pastry chefs at One Girl Cookies. We are so honored to have this incredible group of chefs and teachers at this event.

Tickets available online

Recipe :: Truffled Deviled Eggs

2010-02-08T21:01:00.007-05:00

Styling and Photography by Karen Mordechai
with Special Guest Styling by Randi Brookman Harris

12 eggs
6 tbsp mayonnaise
2 tsp Dijon mustard
2 tsp white truffle oil
2 tsp freshly squeezed lemon juice
salt + freshly ground pepper
black truffles (optional)

Hard-boil eggs, cool, peel, halve, and carefully remove the yolks; reserve the whites. Combine egg yolks, mayonnaise, Dijon mustard, white truffle oil, and lemon juice in a medium nonreactive bowl. Season well with salt and freshly ground black pepper and mix well until yolks are broken up and ingredients are evenly incorporated. Evenly pipe or spoon yolk mixture into reserved egg white halves. As desired, top with thinly chopped black truffle.

Recipe :: Radish + Butter Tea Sandwich

2010-02-08T20:58:00.007-05:00

Styling and Photography by Karen Mordechai
with Special Guest Styling by Randi Brookman Harris

We love how delicately these tea sandwiches present themselves, and they are ridiculously easy to make. Pick a thin white bread and generously spread french butter over the surface. Top with thinly sliced radishes and sprinkle with sea salt. Slice diagonally in half and really, that's all !

Recipe :: Fennel Potato Soup

2010-02-08T20:57:00.012-05:00

Styling and Photography by Karen Mordechai
with Special Guest Styling by Randi Brookman Harris

1 tablespoon olive oil

2 medium fennel bulbs

6 medium potatoes, peeled and cubed

3 cups chicken broth

½ cup heavy cream

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Halve, core and chop fennel bulbs.

Heat olive oil and chopped fennel over medium heat for 5 minutes, stirring frequently. Add potatoes and broth. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until potatoes are tender. Blend in a blender. Add cream, salt, pepper Heat through. To serve, sprinkle individual servings with Parmesan cheese and a chive garnish.

Weekend Guide :: 02.12.10

2010-02-08T20:50:00.007-05:00

Photo by Karen Mordechai

It's Valentine's Day this Sunday and there are a lot of unique dining options out there. If you're looking for freedom from the fixed price menu, check out Travertine. This Mediterranean restaurant is serving free cocktails with your dinner and have included special items for two such as heart shaped ravioli. Make your reservations for 6pm to 9pm. 19 Kenmare Street.

And if you're sick of restaurants altogether ? Email the Red Hook Lobster Pound. They are putting together $140 packages including all sorts of locally sourced goodies including a lobster pot to cook your two lobsters in, wine to drink with it, sweets for after, pickles for alongside, and chorizo and coffee for the morning after. Brought to you by the Lobster Pound, Brooklyn Flea, Dry Dock wines, Liddabit, Rick's Picks, the Meet Hook, and Crop to Cup. We think that's serious bang for your buck. redhooklobster@gmail.com

Two of our all time favorites have gone halfsies on a pop-up bakery. Liddabit Sweets and Kumquat Bakery are officially open now through Valentine's day. You can visit them from 10am to 7pm at 170 Franklin Street in Brooklyn and take home some famous mini cupcakes, organic local candy bars and much more.

Lastly there is a chocolate festival going on as we speak. For the list of many events check out this Chocolate + I Calendar.

NY Post

2010-02-08T20:46:00.021-05:00

Styling and Photography by Karen Mordechai
with Special Guest Styling by Randi Brookman Harris
Calligraphy by Anna Beckman

We're excited over here this morning because you can find our work in hard copy--the NY Post Page Six Magazine (free inside your Newspaper) ! So pull on your snow boots and scamper over to your closest bodega for a copy. An editor approached us and asked that we create an Oscar's party. Our friend and the very talented Randi Brookman Harris joined in on the styling, and as you can see we went for delicate and feminine glitz and glam. Perfect for Hollywood + February (if we do say so ourselves). We'll be posting about it for the next few days, so come back for recipes and tips. We think you'll enjoy the DIY ideas whether its for the awards next week, a girly birthday or any other excuse to celebrate.

Valentine's Day Guide

2010-02-08T20:46:00.013-05:00

[Photo borrowed from heartbreakerbaker.com]

Have you figured out how to satisfy your sweetheart's sweet tooth this weekend ? If not, you still have 4 days to shop, and we have a few sugary suggestions. At Heartbreaker Baker send unique cookie flavors made of nothing but the perfect middle--in heart shape of course. Sent express from Brooklyn, they need just 72 hours warning. If its more than a cookie you're looking for, Brooklyn Larder promoted their counter girl just in time. Now in-house baker, treat your Valentine to the likes of her delicious pistachio and buttermilk cakes. Magnolia Bakery will happily spell out love in cupcakes, and if you're looking for a calorie free gift who can resist a heart full of succulents ? But if your sweetheart would rather get his/her hands dirty in the kitchen, we heart simple and timeless tools like this and this.

Brook Farm General Store

2010-02-08T20:34:00.010-05:00

This is a favorite stop of ours, conveniently right around the corner from Sunday Suppers HQ. Brooke Farm has a fantastic eye for rustic vintage pieces that are right up our alley. The adorable Rubber Duckies you see are made of natural rubber and hand painted with nontoxic paints—a gift made and given with lots of love. And how much fun is this Stanley Flask ? We think it's perfect for the guy’s guy who enjoys the simple things in life. Truth be told much of the décor you see in the dinner posts is from here. We highly recommend you stop in their space on south 6th Street in Williamsburg. The airy white shop is filled with ironstone jugs and Turkish towels, wire racks and vintage mirrors—we never leave empty handed. And nope, sorry, Nutmeg the pup is not for sale—we wish she was. She will however, give you lots of free lovin during your visit.

Photos by Karen Mordechai

Weekend Guide :: 02.05.10

2010-02-05T18:00:00.003-05:00

Photo by Karen Mordechai

Chelsea wine vault is well known for their educational wine tastings, but they seem to be spicing things up a bit with Mezcal spirits—a dear friend of Tequila. Warm up with this Mexican spirit, and learn about it too. Friday night from 6:30 to 7:30. It costs $45, and you can sign up through their site.

If you’re not into the Superbowl, but are into good causes and critically acclaimed chefs, purchase a $350 ticket to visit David Chang’s Ma Peche, where he and Alice Waters will be hosting a cocktail party to benefit and launch the east coast branch of her foundation, Edible School Yard New York. Both Chang and Waters will be there and the hefty price tag will support a great cause. 6:30 to 8:30 Sunday February 7th at Ma Peche, 15 W 56th Street.

Monday February 8th join a slew of the most current and talked about chefs for the debut of a new dining experience : ELEMENTS. ELEMENTS is described as “a ground-breaking, interactive dining experience open to the public where top chefs, winemakers, coffee roasters, and master mixologists will display and explain the physical and chemical changes that occur in food when exposed to the natural elements of fire, water, air, and ice.” The first experience will be held at The Great Performances Kitchen, 304 Hudson Street, at 7pm. Tickets are $150 and must be purchased in advance, click here for more info.

And even though this is a weekend guide, we thought it important to mention that Clinton Street Baking Co, is underway with a delicious pancake month from Mondays through Fridays. From chocolate + blood orange to brown sugar pecans… We’ll at least be drooling about them over the weekend.

Midday Meal :: Winter Greens Salad

2010-02-03T20:38:00.008-05:00

Styling + Photography by Karen Mordechai

Here is an easy use of all the lovely greens in the markets. The dressing is very light and refreshing-- this salad will fit into your New Year cleanses very nicely.

6 oz Winter greens (we used a mix of Swiss chard, ripini mustards, kohlrabi, chicory, kale, beet tops, bok choi, and spinach)
1 black radish,
1 red radish,
½ red onion,
Black sesame seeds
Dressing :
1.5 tbsp Honey
Grated fresh ginger, 1tsp
Sesame oil 1/8 cup
Pinch salt and pep
1/8 cup olive oil
2 Tbsp rice wine vinegar

Whisk all ingredients of the dressing together. Use a mandolin to slice radishes thinly, chop onions, allow these to marinate in the dressing for about 10 minutes, and mix with winter greens. Add black sesame seeds and toss again. Serves 4 !

kalyustans

2010-02-03T12:28:00.004-05:00

If we didn’t tell you to, you would never know to stop here from the outside. Kaluystan’s is not boastful, but this Mecca of spices and more is a must know for all cooks in New York. With more spices, beans, rices, syrups, honeys, salts, nuts, we could keep going, than you could ever imagine under one roof, you’ll never be able to buy only what’s on your list. Thanks to Kalystan’s you won't shy away from recipes with unknown ingredients. And even more exciting is that they now offer thousands of their ingredients online for cooks everywhere. We promise, they have it.

Middday Meal :: Shakshuka

2010-02-02T10:38:00.004-05:00

This midday meal is easy as pie when made for one or four or five. It is so simple and wholesome, but feels like a comfort food indulgence—a great midwinter breakfast, lunch or dinner. Shakshuka is a North African dish consisting of poached or fried eggs cooked in a sauce of tomatoes,onions, and spices (you may add peppers, and spices to your liking). It is often served communally in a large skillet, with a nice warm bread.

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. Sauté 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.

Review :: Bakeri

2010-01-28T22:35:00.007-05:00

We even like saying the word more knowing there is an I on the end. New to the scene, this unassuming shop, Bakeri, sits nestled on Wythe Avenue in Williamsburg. Bikes and dogs sat parked out front and the window welcomed us with a fall still-life. Inside, the artistic touches continue—each more beautiful than the last. A vintage display case, bowls, rolling pins, robust loaves of bread all perfectly placed. The garden out back has an espresso drinker today, cozy in chilly fall air with her book and mug. Each element is so perfectly done, words will ruin its sweetness and perfect charm. Instead, we encourage you to stop in for a lunch of soup and hearty sandwich, or for one of their delicious sweets—which they’ll wrap in brown wax paper with perfect twists at each end. We left with Lavender shortbread and a brownie—sweetest way to end a long work day.

Weekend Guide :: 01.29.10

2010-01-28T22:26:00.009-05:00

This Sunday Jean-Luc Le Dû, of Le Dû’s Wines on Washington Street, is hosting a luncheon at Bouley with Burgundy vineyards serving their wines. Enjoy delicious food and wine and meet the producers. Sunday January 31^st at 163 Duane Street (Hudson Street), Lunch is from noon to 4 and costs $195 (212) 924-6999.

The Noble Rot, a roving wine tasting and lesson group, is holding their latest event this Sunday from 7 to 9pm at NY Vintners in Tribeca. They describe the events as wine and friends focused. You might be exploring a specific grape, varietal, or region always grounded in the history. Look forward to theatrics, friendly banter, and full pours. To sign up email info@thenoblerot.com, tastings usually cost about $30.

You can’t beat the hot chocolate at City Bakery. We’d venture to say it would even be good in the summer, but at this height of winter get excited about a month long Hot Chocolate Festival. Check out this calendar to find out what hot chocolate to expect each day this month. The first ? Lemon hot chocolate… We’re lining up Sunday ! 3 W 18^th Street, All. Month. Long.

The always anticipated “ Food Experiments” at the Bell House in Gowanus is bringing the Taco Experiment to you this Sunday. Same drill as always—you can test other’s tacos, or you can enter your own for a chance at two tickets to anywhere in Mexico. YUM. To enter visit the site!

Tay Tea :: Persian Rose

2010-01-28T09:32:00.004-05:00

Winter is about to remind us its January and this weekend, curling up with a cup of this—Tay Tea might be just the thing. Uncapping the jar of “Persian Rose” is as much of an experience as drinking it. The delicious smell is not to be believed. And how cute are Nini’s other names : “Marry me again” or “A Day in Provence” ? Each is a sight too—vibrant rose petals, currants, or cornflower. A full sensory experience we might say. And Nini’s love of tea is articulated perfectly. She says, “What inspires me is the simple truth that tea, like love, has no boundaries. It is available everywhere and within the reach of everyone. It is simple and pure. All you need is hot water and the patience to linger a few moments while the tea leaves dance. And much like love, tea is layered and complex. It is sophisticated and mysterious. The more I dig into the deep culture of tea, I seem to never get to the bottom of it.”

Ace Hotel Review, Part 2:: Stumptown

2010-01-27T08:55:00.001-05:00

Also in the Ace hotel is a great midtown pit stop or hang out for a hot drink: Stumptown. Stop for a gourmet cup of coffee, or as with The Breslin, your dose of all things hipster. This light filled storefront has busy bee workers in bow ties and glasses filling espresso shots and steaming milk. We love the white, cream and brown palette and the grandness of the coffee bar. Grab a latte on your walk by or stop and enjoy it in their awesome lobby with their mismatched furniture, board games, library desks with hard-at-work apple laptops, and the best finishing touch : a gargantuan American Flag as the backdrop. Oh, and another bonus, Stumptown is camera friendly.

Intern Needed

2010-01-26T16:32:00.002-05:00

INTERNS NEEDED

Position Description :
Opportunity to work behind the scenes on collaborative events. Meet and work alongside varied chefs and designers in the event/entertaining industry. Applicant should be an enthusiastic hard worker who is interested in facilitating these relationships and coordinating for events. Internship will be 2 days a week with flexibility, but including weekend hours during events. Some tasks might include event production, prop sourcing, DIY projects, online research, and assisting at Photo shoots. Internship is unpaid but you will eat well!

Applicant must be :
- Comfortable working in a kitchen with food
- Knowledgeable about current food trends, design and event publications and blogs
- Outgoing and personable, able to engage strangers and facilitate social events
- Creatively minded – Enthusiastic about design elements and able to make tasteful decisions
- Highly organized and computer proficient

*Applicants especially desired with interest/education in any of the following: culinary arts, photography, graphic design, floral design, and PR.

please email a cover letter and resume to info@sunday-suppers.com

If You Build It, They Will Come :: The Breslin

2010-01-26T08:46:00.003-05:00

Without sounding snooty, we think it’s fair to say that any side street lining Broadway from about 25th to 34th is somewhat of a taste wasteland. Bordered top and bottom by Madison Square Park and the Garment district, there isn’t much here except perfume and Hanes T-shirt shops—a sort of final frontier for Manhattan. Enter stage West (20 W 29th Street) : The Breslin in The Ace Hotel. We walked through the label-less door, hidden behind endless pumpkins and cabbage plants, and found ourselves in a pretty cool bar. Black painted wood, mirrors and taxidermy made us feel like we’d walked out of the wasteland and into…well…Hipster Brooklyn. How this demographic finds themselves in this oasis everyday we’re not sure. But we like it—a refreshing view of hipsters when we’re used to them in their usual haunts. What wasn’t so refreshing was their photography policy. Just a few snaps and we were reprimanded for taking out a camera. We tried reason, but got nowhere. So where these pictures could have continued into a beautiful lunch, we were cut off. We had to go about our way, grumbling tummies and all, since we were there to review. It’s a tough job keeping up the too cool for school attitude, but somebody’s got to do it !

Granola :: How To + Recipe

2010-01-25T09:40:00.004-05:00

To complete of breakfast gift (from this series) were little pillows of granola. Granola is such a hearty and tasty breakfast, and couldn’t be easier to make. We packaged it in simple cellophane bags available at many stationary and craft stores. And as a sweet last detail we hugged these little guys with a piece of twine. Here is the basic recipe we used, you can always add in extras like other nuts, dried fruit or coconut :

Homemade Granola
Serves 4-6

4 cups old-fashioned rolled oats
1 cup coarsely chopped walnuts
1 cup coarsely chopped almonds
3/4 cup honey
8 tablespoons (1 stick) unsalted butter

Directions

Heat oven to 320 degrees.
Place the butter and honey in a small saucepan over low heat and stir until the butter is melted. Place the oats and nuts in a large bowl, pour over 1/2 the butter mixture and toss well to combine. Spread evenly over the base of a baking sheet and bake for 10 minutes. Stir, pour the remaining half of your butter mixture over the granola and bake for a further 5−10 minutes or until crisp and golden. Allow to cool and stir through additional items like raisins cranberries, pumpkin seeds or pistachios. Store in an airtight container.

Weekend Guide :: 12.22.10

2010-01-22T08:48:00.008-05:00

The Savoy, a longtime locavore favorite and pioneer, is serving up a warm winter lunch – cassoulet style. Saturday from 12:30 to 3:30 you can taste seven different French bean stews, slow cooked, all for $65. Visit them in Soho at 70 Prince Street to warm up your soul and fill your belly. Reservation is required ! So call ahead : 212.219.8570.

Come taste some pies (or show of yours) at the 3rd annual BK Farmyards Pie contest. For just five dollars you can taste numerous pies alongside famous foodie judges and contribute to a worthy cause. This Saturday – 5:30 at K&M Bar at 225 N 8th Street in Brooklyn. A perfect dessert course to your 7 cassoulets !

Edible Manhattan wants you to join them for a cocktail party this Monday from 6 to 9pm, at Almond (12 E 22nd Street). “Good Spirits” will present 7 different meals by 7 different chefs with 7 different drink pairings. All you have to do is eat, drink, and tell them your favorite (for only $40).

Locanda Verde (337 Greenwich Street), a recent Tribeca favorite, is hosting a black truffle dinner this Monday January 25th. For just $49.95 savor 3 courses of amazing truffle goodness. Make your reservation now : 212.925.3797

* And don't forget -- restaurant week starts this coming Monday. Take some time this weekend to decide what to treat yourself to !

Recipe:: Honey Fromage Blanc

2010-01-20T10:37:00.003-05:00

In case you do decide to make fromage blanc at your next even here is the recipe. And just FYI—this also serves beautifully as a dessert at a dinner party with berries ! Recipe courtesy of the Ina Garten.

32 ounces fromage blanc
1/4 cup heavy cream
1/2 cup good honey
4 teaspoons pure vanilla extract
1/2 teaspoon freshly grated lemon zest
Vanilla seeds scraped from 1 vanilla bean
Stir the fromage blanc, cream, honey, vanilla extract, lemon zest, and vanilla seeds together in a medium bowl. Refrigerate until ready to use.

We the filled the bottoms of clean jars with honey (your favorite will do), and covered it with the fromage blanc. Refrigerate until event.

Cheese Buffet:: A Keepsake

2010-01-19T11:18:00.007-05:00

Last but not least in our cream and white event story is our gift table. We knew we wanted something unique from our display but still a continuation of sorts. What comes after dessert cheese? Breakfast cheese ! Here, we made a Honey Fromage Blanc (adapted from Ina Garten), and layered it in small jars with honey. We also added a pouch of granola to complete the meal. This gift was easy to assemble, inexpensive, thoughtful, and displays adorably. The idea could be adjusted even without a cheese theme into a yogurt and granola.

All Photos + Styling by Karen Mordechai
Styling Assistant: Lizzy Sall
Signage and Calligraphy by Maybelle Imasa-stukuls

Cheese, In depth

2010-01-17T19:09:00.004-05:00

When educating ourselves on the cheeses we learned about appropriate pairings. Here is a little lesson for all of you :

(clockwise starting at the top left )

Cremeux de Bourgogne : This is a French pasteurized cow’s milk cheese from the Burgundy region of France. It is a triple cream, soft, sweet and buttery. The dessert-like and fluffy nature encourages a complimenting sweet. In true dessert form we paired it with milk chocolate. Sinfully good.

Fleur du Maquis : This grayish block comes from a Corsican ewe and is raw. Small holes are dug in this cheese to be filled with different seasoning—in this case, Rosemary. The interior here is cake-like and mild, with a hint of cream. Its smoothness beckons the buttery nuttiness of walnut. We love this pairing but feel that maybe a sweet drizzle of something will prevent your mouth from feeling dry.

Persille du Malzieu : This beautiful bleu is from raw ewe’s milk, found on the perimeter of where Roquefort is found. It is spicy and earthy—this one stands alone.

Ossau Iraty-Vieille : This cheese from Pyrenees based sheep sits in caves for 10 to 12 months where it crystallizes and matures. Both sweet and nutty, this buttery cheese pairs perfectly with our sweet yellow clover honey and our quince paste—we put both out for the diner to choose !

Gabietou : Gabietou is fun to say and beautiful looking. It is also a combination of cow and sheep milk, raised in the Pyrenees. Slightly firm, slightly sharp, deep in flavor and brine washed, we like it with our crisp pear round.

Bon apetite !

Cheese Table :: Part 2, the individual plates

2010-01-14T09:30:00.007-05:00

In our search for all things cheese we came across these delicate little porcelain boards. We loved the idea of taking a huge artistic display, and breaking it down into little tastings for each guest. We plated a painter’s palette to be served as a unique course during the meal. With this, the table becomes part of the décor of your wedding and the board part of your meal. Maybelle also created an illustrated menu to inform guests. Next week we will go into further detail about the cheeses,how we chose them and a perfect take home favor to go along. Till then...happy weekend.

All Photos + Styling by Karen Mordechai
Styling Assistant: Lizzy Sall
Flowers by Rountree Flowers

Sunday Suppers:: Martha Stewart Feature

2010-01-13T10:44:00.007-05:00

Sunday Suppers was graciously asked to guest blog for Martha Stewart’s wedding blog : The Bride’s Guide with Darcy Miller. For our post we decided to create a dessert cheese table—very much in the French fashion—using a rustic chic look for décor, staying within the given color palate of cream and white. Cheese, in its blocks and wheels, is such a beautiful thing. We also love this because it is very attainable for every bride—DIY brides to high end wedding planner events can mold this idea to fit their budget. We sought out cheese that created visual variety for the display, and variety in taste for the serving. We also searched for pairings that really highlighted and complimented their cheese. Once our cheeses were selected (more on that later) we had a great time arranging a beautiful buffet table. We used delicate pairings like french baguette, honey, and pear, to add colors and shapes. We also enlisted the incredibly talented Maybelle Imasa-stukuls to create signage for our cheeses. These beautiful French names and gorgeous wheels deserved nothing but the best for their labeling.

* In the coming days we will walk you through the step by step process of choosing the cheeses and pairings for this table, along with a table setting and an individual cheese plate we designed for each guest. We're also offering design services such as favors and tablescapes for weddings and events. For more information or to signup for mailing list updates email: info@sunday-suppers.com

All Photos + Styling by Karen Mordechai
Styling Assistant: Lizzy Sall

Midday Meal :: Ricotta + Pickled Fig

2010-01-12T09:49:00.009-05:00

This one is so simple and so mouthwateringly good it’s sinful. Not much (or any) cooking is required here either. You take one slice of crusty baguette, slather some thick sweet ricotta on (we love Salvatore – made here in Brooklyn—definitely the richest we’ve tasted to date) and top it with a pickled fig. A what you ask ? Yup, a pickled fig, sweet and balsamic, with that unique fig texture. We used Boat Street pickled figs here which you can buy locally at Murray’s Cheese or Marlow and Daughters .

Winter Dinner :: Favors + Thank You

2010-01-12T08:39:00.002-05:00

As a thank you to our Guests we created a Favor table near the door. We displayed recipe cards in a vintage dish rack and hung a cute "Thanks" banner from the ceiling. This was so easy to do, we printed a typewriter font on index cards and attached them to a nice wide ribbon. Upon leaving, guest were given a jar of our kumquat marmalade and a stack of recipe cards to test their new skills at home. We'd like to thank everyone for coming and a huge thanks to the adorable and awesome Jewels of Ny ! We will be posting some new classes soon and we have an exciting project to tell you guys about this week, so stay tuned :)

Weekend Guide :: 01.08.10

2010-01-12T08:38:00.002-05:00

It's going to be a chilly nyc weekend, so indoor markets may be the way to go...here's an update on a few bk markets.

The Brooklyn Flea will move into a new winter indoor space on Jan. 9 in the Williamsburg Savings Bank building at 1 Hanson Place in Fort Greene. It will be open Saturdays and Sundays, 10 a.m. to 5 p.m., through March 28. After that it will go back to to its two outdoor locations.

The seasonal outdoor Community Market on Fifth Avenue and Fourth Street in Park Slope, Brooklyn (which sells produce and locally made foods), will open an indoor location in the Makers Market, an arts and crafts market at 232 Third Street, Gowanus, Brooklyn. It will operate every Sunday until the spring: from 11-5pm.

Not sure what to do/where to dine this weekend? Eater just put out their top 38 restaurants for 2010. It’s a great roundup including some classics, a few newbies, and we even spotted some of our local faves including frankies, diner and robertas.

And for dessert, stop in for a cupcake at Baked by Melissa. She just opened a new location in Union Square. Her bite-sized morsels are so delish, and in such a sweet size (comparable to a half dollar coin) we're convinced they are calorie free. 7 East 14th Street, 212-255-5526

Winter Dinner :: Vanilla Pudding with Candied Kumquats

2010-01-03T16:30:00.007-05:00

For Vanilla Pudding
1 1/3 cup sugar
10 tablespoons cornstarch
8 cups whole milk
2 cups heavy cream
8 tablespoons unsalted butter, cut into bits
4 whole vanilla beans or 2 tablespoons pure vanilla extract

For Candied Kumquats
8 cups fresh kumquats, about 2 lbs.
2 cup water
4 cups plus 4 tablespoons sugar

Whisk together sugar, cornstarch, and 1/8 teaspoon salt in a heavy medium saucepan, then whisk in milk, cream and vanilla. Bring to a boil over medium heat, whisking frequently, then boil, whisking, 1 minute. Remove from heat and whisk in butter. Divide among glasses and chill, uncovered, until cold, at least 1 1/2 hours. Thinly slice kumquats crosswise with a sharp knife, discarding seeds. Bring water and 2 cups sugar to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved, then simmer syrup, uncovered, 8-10 minutes. Stir in kumquats and simmer gently 15-20 minutes. Let stand at room temperature. Spoon over puddings

Recipe Courtesy of The Jewels of NY for Sunday Suppers

Winter Dinner :: Spice Rubbed Lamb Chops with Grape-Almond Port Sauce and Harvest Root Vegetables

2010-01-03T15:45:00.006-05:00

Spice Rubbed Lamb Chops with Grape-Almond Port Sauce and Harvest Root Vegetables
Serves 4-6 (2 chops per person)

For Lamb
10 3/4–inch–thick lamb rib chops or 30 1 1/4–inch–thick lamb loin chops
1/3 tablespoons ground cinnamon
1/3 tablespoons orange zest
1/4 teaspoon ground cumin
salt and pepper

Position a rack 4-5 inches from the broiler and preheat broiler. In a small bowl combine cinnamon, orange zest and cumin; stir well. Rub spice mixture over both sides of chops and sprinkle with salt and pepper. Arrange lamb chops over a lightly oiled broiler pan. Broil, turning halfway through cooking, until the chops are nicely browned on both sides. 6 min. total for medium-rare, 8 min. total for medium.

For Harvest Vegetables
(serves 4-6)
1/3 pounds carrots, cut into 2 inch length
1/3 pounds parsnips, cut into 2 inch length
1/3 pounds rutabagas, cut into 1/2 inch wedges
1/3 pounds shallots, halved
2 Tablespoons olive oil
2 thyme sprigs
1 rosemary sprig salt and pepper

Preheat oven 425. In a large bowl, toss the root vegetables with oil, thyme, rosemary and season with salt and pepper. Divide between 2-3 large, sturdy rimmed baking sheets. Cover with foil and roast for 25-30 minutes, shifting the pans once. Remove the foil and roast for 10 minutes longer until golden brown and tender.

Port Sauce

1/2 large shallots, minced
1/3 tablespoon unsalted butter
1/3 cup ruby port wine
1/2 cup freshly squeezed orange juice
1/3 tablespoon orange zest
1/2 cups pitted halved seedless red grapes
1/4 cup whole blanched almonds, roughly chopped

In a medium sauce pan over moderate heat, melt butter and saute shallots until translucent. Pour in the port wine, orange juice and zest. Boil until reduced by half, about 15-20 minutes. Strain mixture through a sieve into a bowl and return to heat. Add in grapes and boil until grapes just start to breakdown; stir in almonds. Set aside and keep warm.

Recipes Courtesy of The Jewels of NY for Sunday Suppers

Winter Dinner :: Shaved Fennel and Orange Salad

2010-01-03T15:39:00.005-05:00

Photography + Styling by Karen Mordechai

Shaved Fennel and Orange Salad with Warm Prosciutto Vinaigrette

For Salad
1 navel oranges
2 medium fennel bulbs
1 small heads frisee

For Vinaigrette
1/3 cup extra-virgin olive oil
1/4 cup tablespoons red wine vinegar
8 prosciutto slices, cut into squares 1 small shallot, finely chopped salt and pepper
Cut peel, including all white pith, from oranges with a paring knife. Cut segments free from membranes and set aside. Quarter fennel bulbs lengthwise, using a mandoline cut lengthwise into paper-thin slices. Set aside. In a bowl, whisk together the oil, vinegar, salt and pepper. In a large oiled skillet, cook the prosciutto over moderately high heat until browned and crisp, about 5 minutes. Add the shallot and cook, stirring, until softened, 1 to 2 minutes. Stir in the vinaigrette, scraping up any browned bits from the bottom of the pan. Pour the hot dressing into a bowl. Gently toss frisée and fennel with vinaigrette. Arrange in plate with orange segments. Serve immediately.

Recipe Courtesy of The Jewels of NY for Sunday Suppers

Sunday Supper :: Winter Dinner

2010-01-03T15:14:00.011-05:00

Our Winter Dinner was a jewel- inspired setting, rich with blues, purples and sparks of gold. We hand dyed our tablecloth to create a dark blue setting and decorated the table with seasonal goodies like berries, kumquats, festive greenery, and a variety of terrariums. The napkin rings were from a Bonbon Oiseau, and added the perfect touch of glam. Our super duper chefs, the
Jewels of NY created a wintery feast for the class :

shaved fennel and orange salad
with warm prosciutto vinaigrette

spice rubbed lamb chops
with grape-almond port sauce
and harvest vegetables

vanilla pudding with candied kumquats

We'll be posting recipes and photos from the class each day this week, so come back and visit....xoxo

All Photos + Styling: Karen Mordechai
Styling + Production Assistant :: Lizzy Sall
Guest Chefs :: Jewels of NY
Flowers :: Rountree Flowers
Vintage Props:: BrookFarm General Store
Napkin Rings :: BonBon Oiseau

Designsponge Part 1 :: Butternut Squash + Pomegranate Galette

2009-12-23T09:00:00.005-05:00

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
Salt
Fresh pepper
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.

DesignSponge Part 2: Olive Oil Loaf Cake + Citrus Rosemary Compote

2009-12-23T08:55:00.013-05:00

We're taking a week off here for the holidays. Cleaning our pantry, watching movies and spending time with our loved ones. We're leaving you with one last recipe, perfect for this time at home with your family. It's featured as part 2 of our designsponge feature. An olive oil loaf cake with a citrus compote. We hope you'll try it - it's so easy to make and absolutely delish. We'll be back next week with the long awaited winter dinner pics (remember the kumquats ? ) Till then...happy new year ! Thank you for all the support in 09, it's been overwhelming and exciting, we have lots of fun plans for the new year so be sure to come visit. xoxo

Olive Oil Cake

3 eggs
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.

Citrus Compote

3 navel oranges
1 grapefruit
2 Clementines
1 lemon
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

Holiday Delivery

2009-12-22T07:24:00.005-05:00

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.

Lunch at Market Table

2009-12-20T23:55:00.009-05:00

It’s bitter outside. We've been working on a few big features (coming soon!). Between running in and out of stores for styling props, holiday gifts, and cooking supplies we got a bit hungry. Market table was a beacon of cozy on Carmine Street in freezing Manhattan. We sat down to a warm lunch of delicious garlic and olive oil charred broccoli and White Bean Escarole soup. These and crusty French bread filled our bellies and thawed our limbs. The tender beans and greens were just what we needed— And our neighbors vegetarian chili? It gave us food envy and had us drooling over their shoulders. We'll be back for more.

Weekend Guide :: Holiday Markets

2009-12-16T21:51:00.005-05:00

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.

Gift Guide :: Foodie Hostess with the Mostess

2009-12-15T15:48:00.024-05:00

Being welcomed into someone's home is always special, particularly so during the holidays. We have hand chosen some beautiful gifts to show your host appreciation and love.
[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 !

Gift Guide :: For the Expert Foodie

2009-12-15T08:07:00.014-05:00

Buying for the expert foodie is daunting. Their food vocabulary probably far surpasses yours and they whip up complicated four course meals in the time it takes you to put a roast in the oven. The good news is Sunday Suppers is here to help you impress even the most well-read and foodie this holiday season.
[images borrowed from sites listed below them]

Thomas Keller is most certainly every expert foodie's idol. They have probably made the pilgrimage to French Laundry, Bouchon, Per Se, Bouchon Bakery, or the new Ad Hoc, and had nothing short of a religious experience. Ad Hoc, the newest additon to the restaurant group, is family style and relaxed. And so, his latest amazing cookbook is the same: a bit more attainable, but still Thomas Keller ;).

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.

Everybody loves a little bite to their food, and Dean & Deluca has a unique way for the expert foodie to do this: a salt sampler, including Cyprus Flake Salt, Murray River Salt from Australia, Fleur de Sel from France, and coarse Himalayan Pink Salt. A great little trip around the globe in beautiful salts.

Anarchy in a jar is by far the coolest jam we have come across to date. Even your expert foodie can't have dreamed of these unique combinations. With current choices like Hot Fireman’s Pear and Apple Sass, we want each one for our morning toast and afternoon biscuits.

We know this one is no small purchase, but it is so hot-off-the-press it's not even in stores yet (online only!) The SousVide, available at Sur la Table, is the first water oven available for home cooking. A favorite tool of many critically acclaimed chefs, your expert foodie will be the first on their block with this healthy, flavor retaining, easy-to-use oven. (Please note your chef will need a vacuum sealer as well!)

A foodie can never have too many olive oils--whether it's for some rustic bread dipping, or flavoring a dish, there are many delicious varieties out there. Here is one of our favorites: Stone house Tangerine olive oil from California. Sweet and savory at once, we can't get enough. Found at Provisions Shop.