Sunday Supper :: Market, Thank You

Our favors at the end of our Market class were wonderful seasonal peaches that we wanted to share with our guests. We filled a crate of these beauties near the door, and on their way out - guests happily filled their bags. Our menus were printed on these brown paper bags (designed with the help of Stefanie Pitaro), and we were happy to reuse and recycle :). Thanks again to all of our wonderful guests at market, we hope to see you again soon.

Sunday Supper, Market :: Lemon Rosemary Cake with Strawberry Compote

Our dessert from Market was a Lemon Rosemary Cake with Strawberry Compote. This is a very versatile lemon cake recipe, you can add any additional flavor to change it up. Swap the rosemary for lavender or ground cardamon (about 3 tbl). Lemon and cardamon, yummmm! These strawberries were so perfectly in season we just wanted to highlight their amazing flavor.











All Photos by Karen Mordechai

Lemon Rosemary Cake with Strawberry Compote

2 sticks unsalted butter at room temperature
2 c turbinado sugar
4 eggs at room temperature
¼ c lemon zest
¼ c rosemary leaves, chopped
3 c all purpose flour
½ tsp baking powder
½ tsp baking soda
1 tsp salt
¼ c lemon juice
¾ c buttermilk
1 ½ tsp vanilla extract

Preheat the oven to 350 degrees. Grease and flour a 13x9 inch pan. Cream together the butter and sugar with an electric mixer until fluffy and a pale yellow color, approximately 5 minutes. Add eggs one at a time making sure they are completely incorporated before adding the next one. Add zest and rosemary.
Sift together all of the dry ingredients in a bowl. Combine lemon juice, buttermilk and vanilla in another bowl.
Alternate adding flour and buttermilk mixtures to the batter, beginning and ending with the flour.
Bake for 45 minutes to an hour or until tester comes out clean.

Strawberry Compote

4 pints of strawberries, hulled
1 vanilla bean split and scraped of seeds

In a medium saucepan, add the strawberries, vanilla bean and seeds. Cook on medium heat for 5-10 minutes. If the strawberries are in season and ripe, they will give up their juice very quickly. Serve at room temperature.

Copyright © 2009 by Casey Solomon for Sunday Suppers

Sunday Supper, Market :: Brook Trout with Parsley Puree and Radish Salad

Below is our third course from the Market class, a Brook Trout with Parsley Puree and Radish Salad. You can use any kind of fish for this dish really. The grassy taste of the parsley puree and the crispness of the radish salad would compliment any type of fish very well. enjoy.



Photos by Karen Mordechai

Brook Trout with Parsley Puree and Radish Salad

1 large bunch of parsley, trimmed of stems
juice and zest of 1 lemon
1 cup of olive oil
½ clove of garlic, roughly chopped
2 bunches of radishes, trimmed of greens and cut into matchsticks
½ cup kalamata olives, pitted and roughly chopped
zest and juice of 1 lime
1 tbl olive oil
4 fillets of brook trout

Place parsley, lemon juice, zest, olive oil, garlic salt and pepper in a blender and puree until smooth. Refrigerate,
Toss together the radishes, olives, lime juice and zest, olive oil, salt and pepper. Refrigerate.
Season both sides of the fish with salt and pepper. On high heat, place the fish skin side down in a sauté pan. Let crisp up and turn over. (3-5min) Cook flesh side down for 1 minute.
For plating, put a dollop of parsley puree in the center of the plate, place fish on top and garnish with radish salad.
Drizzle with some good olive oil.

Copyright © 2009 by Casey Solomon for Sunday Suppers

Sunday Supper :: Market Pasta, Tagliattele with Young Garlic, Asparagus and Mushrooms

All Photos by Karen Mordechai

Tip: When making pasta, wait until the water boils to add your salt. Add a large handful and let the water boil again. You want the water to taste like sea water.

Tagliattele with Young Garlic, Asparagus and Mushrooms

6 bulbs young garlic, trimmed of the stem and scape, cut in half lengthwise
1 bunch asparagus, shaved into ribbons with a vegetable peeler
1 lb of mixed mushrooms, cleaned and stemmed
1 c white wine
½ c half and half
1 lb fresh tagliatelle
salt and pepper

Boil water for the pasta. In the meantime, in a heavy skillet, add 4 tbl of olive oil and sauté the young garlic until caramelized and just soft. 10-15 minutes. Add mushrooms and cook until they give up their liquid. Pour in the wine and let reduce by half. Cook the pasta and remove from pot when just al dente.
Add the cooked pasta directly to the vegetables and turn to coat, keeping the flame low. Pour in the half and half and toss. Add asparagus ribbons and toss. Remove from heat and shave some parm-regg over top and toss. Plate and drizzle with a little truffle oil and more parm-regg.

Copyright © 2009 by Casey Solomon for Sunday Suppers

Sunday Supper :: Market, cont'd !

Sorry for skipping around there...but we are back to posting recipes and photos from our Market class. In case you missed the description , the idea was creating a seasonal menu (on the fly) based on a visit to the market. We've posted the citrus water the wonderful market goods and the table decor.
For the rest of the week, we'll be posting recipes & photos from the evening.

Casey's menu was as follows:
mixed market greens, toasted pignoli nuts, shaved green apple, parmigiano reggiano
fresh tagliatelle, mushrooms, young garlic
brook trout, butter, lemon, parsley puree
rosemary lemon pound cake, strawberry coulis

Below is the recipe for the market green salad...




Market Green Salad

7 oz or 8 cups loosely packed mixed greens
1 green apple- cored and thinly sliced
½ c toasted pignoli nuts
16 nice big shavings of really good parmigiano-reggiano
1 tbl champagne vinegar
1 tsp diced shallots
½ tsp dijon mustard
¼ c good olive oil
salt and pepper

Combine vinegar, shallots and mustard. Add the olive oil in a slow steady stream- whisking constantly. Toss greens with the dressing and divide evenly among four plates. Top each with the apple slices, pignoli nuts, and parmigiano-reggiano.

Sunday Supper, Market :: Table Design

Our tabletop: Burlap tablecloths + blue & white napkins, cute little mini ball jar glasses + vintage silverware & gorgeous flower creations by Jessie = a rustic but classic tabletop, perfect for a farmer's market dinner, don't you think? The menus were printed on brown paper bags which we incorporated into our favors (more about these later) and we used these adorable little clothespins, which we are in love with!

We'll be posting more about the food, menus & flowers this week and next...!







All Photography by Karen Mordechai

Sunday Supper, Market :: Citrus Thyme Water

We like to serve a little welcome beverage when everyone arrives for class, at our Market Class we made a beautiful Citrus Thyme Water. This is great to do with any combination of fruit and herbs. Make a huge batch and just have it on hand. The flavors intensify as they sit.

We served it in an oversized glass jar, an old ladle & a collection of vintage cocktail napkins. It's so easy to do ! Scroll down for the full recipe below.







All Photography by Karen Mordechai

Citrus Thyme Water

Thinly slice 3 oranges, 3 lemons and 3 limes. To 2 gallons of water, add the citrus slices and a handful of thyme sprigs. Let stand refrigerated for at least 2 hours before drinking.

Copyright © 2009 by Casey Solomon

Sunday Supper :: Market

Our Market class was a celebration of seasonal and fresh ingredients from the local farmer's market. All the wonderful produce was so gorgeously inspiring. This was a spontaneous menu put together on the fly. A salad, pasta, fish & a sweet. Here's a little sneak peak of our market finds: asparagus, spring garlic, mushrooms, peaches, strawberries. Throughout the week we'll be posting more about the class, decor, flowers (wait till you see these little wonders) and more!













All Photography by Karen Mordechai