Weekend Guide :: 12.11.09

Flatbush Farm has taken the locavore theme into the holidays with locally sourced wares at Gift Local this Saturday, December 12th. Visit them to find one-of-a-kind gifts. Talented vendors including the lovely Deb of Bonbon Oiseau (http://www.bonbonoiseau.com/index.php) (the jewels on our last table) will be selling. 76 St Marks Ave in Park Slope-- noon to six.

The New York relic, Vesuvio Bakery, set to close is being rescued. The Soho mainstay before Pottery Barns and Gaps, is being preserved by City Bakery owner Maury Rubin. A new Birdbath (http://www.buildagreenbakery.com/) outpost will open here—leaving the storefront intact, even laying to rest the old tired ovens—a perfect green model. Visit for Christmas cookies, breakfast, and lunch. 160 Prince Street

We already love Brooklyn Larder (http://www.bklynlarder.com/) for all of their tasty takeaway options. Now there’s an even stronger pull: This Saturday, December 12th, from noon to 5pm Brooklyn Larder welcomes Essex Cheese Company into their shop—and you’re invited to stock up, taste, and ask questions. Yum. Visit them at 228 Flatbush Avenue, Brooklyn.

Forrest Cole’s Choncho Tacos get winterized this week. The California who native got his start at the Brooklyn Flea last year, expanded into a space of his own. For now, there is a limited menu on weekends, but there is a burning stove and gallery space too. Weekdays you have till 3pm for delicious Mexican at The Loading Dock. 170 Tillary Street (near Gold), Brooklyn

Gift Guide :: For The Average Foodie

This is part one of our four part holiday gift guide. Today’s piece is for your “average foodie.” This is the friend and family member that scours restaurant reviews, enjoys moderate cooking for others, and knows their Mandolin from their Microplane. For them (and for us), we couldn't get enough of these products:

[Photos borrowed from the sites linked below them]

Frankie's Sputino has being adding and adding to their brilliant restaurant empire here in Brooklyn and Manhattan. With their olive oil, the whole country can enjoy their high quality. This oil is definitely a step above most, plus we love the can—perfect for the countertop.

Who doesn’t love cheese? Honestly. Well Murray’s is the authority, and this great package can go anywhere in the country. This selection is perfect to help someone with their holiday entertaining, or just to enjoy all winter long.

Have a friend who is a beer connoisseur and can tell you about every obscure brew you find on tap? Well here is a project for them they probably have yet to experience: affordable and convenient little home brew kits from The Brooklyn Brew Shop are a great project for the beer lover in your life.

Sweet Deliverance is perfect for the very busy New Yorker who still loves to eat at home and enjoy local seasonal produce. This service will pick up your CSA share, prepare scrumptious meals of your liking with these fresh healthy ingredients, and deliver it right to your door. All different size packages are available. A great way to help someone stop and enjoy the season. We all love wine, we don't all know why. Give the gift of a lesson/tasting at Chelsea Wine Vault, and help a loved one expand the palette and learn subtle differences between grapes and regions. The best part is that these classes not only teach you a lot in a short amount of time, but are affordable--as are a huge selection of the wines sold here. We heart Mad Hungry: Feeding Men & Boys, and its author--Lucinda Scala Quinn. She, a Martha Stewart editor, has compiled her favorite home recipes after years of feeding her husband and sons insane volumes of food. Her recipes are delicious, her pictures beautiful, and the graphics and title, perfection. This gorgeous compilation, The Blackberry Farm Cookbook, is brought to us by Chef Sam Beall, and the recipes from his families farm in the Smokey Mountains of Tennessee. The breathtaking photos and recipes are broken down by season, and utilize many vegetables grown right on the farm. The book also includes personal essays and descriptions of the restaurant's philosophy. A locavore loving must-have. Who doesn't love Jamie Oliver? We love that his books come out so rapidly, because once we have our hands on one, we can't wait for the next. Your average foodie might have already purchased Jamie's America, from September, but probably haven't reached the next step: Jamie's Food Revolution. He is here to help you learn step-by-step ways to make delicious home cooked meals that you can turn around and teach your friends.

Fall Harvest :: Cardamom Pear Crisp

For a sweet end to our Fall Harvest dinner we ate warm cardamom pear crisp with just a spot of crème fraiche on top—a wholesome ending to a fantastic night. We served ours in individual ramekins. You can do this at home, or in one dish (as explained below) for a more family style dessert.






Photography + Food Styling by Karen Mordechai

For a sweet end to our Fall Harvest dinner we ate warm cardamom pear crisp with just a spot of crème fraiche on top—a wholesome ending to a fantastic night. We served ours in individual ramekins. You can do this at home, or in one dish (as explained below) for a more family style dessert.

Cardamom Pear Crisp
Serves 4

Filling :
6 pears, peeled, cored, and cut into large cubes
¼ cup lemon juice
2 tbsp flour
2 tbsp brown sugar
1 tsp cinnamon
¼ tsp nutmeg

Topping :
1 cup flour
¾ cup butter
½ cup brown sugar
2 tbsp ground cardamom
1 tsp salt
1 tsp cinnamon
Crème fraiche

Preheat oven to 350 degrees.
Toss the pear cubes in lemon juice, flour, brown sugar, cinnamon and nutmeg. Set aside.

In a food processor, combine flour, butter, brown sugar, cardamom, salt and cinnamon. Pulse until mixture comes together and holds when pinched between your fingers.

Put pears in a medium size baking dish. Crumble topping mixture over pears. Bake for 35-40 minutes or until crisp is brown and bubbling. Let cool for 20 minutes, and serve with a dollop of crème fraiche.

Recipe courtesy of Casey Solomon for Sunday Suppers

Sneak Peek :: Winter Dinner

A little sneak look into our winter dinner tabletop from this past Sunday.

The Menu was :
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

-------------------

Our class was taught by the awesome Jewels of NY. And the jewels on the table were from the very talented Deb at Bon Bon Oiseau. We used Deb's moneyclips and keyfobs as napkin rings and they added just the right touch of urban elegance. Deb has kindly offered 25% off to our readers on all keyfobs and moneyclips, through Dec 13th. Go to www.bonbonoiseau.com. (perfect holiday gifts !)type “sundaysuppers25” in the subject line of your order. You can also find Deb at gifted (dec 9-20). We'll be posting photos and recipes from the winter dinner soon.

Fall Harvest :: Pressed Chicken with Porcini Mushrooms, Chestnuts and Cipollini Onions

The entree at our Fall Dinner was a pressed chicken served over carrot puree and buttered Brussel leaves. We used real bricks for this, but you can use anything heavy to press on the chicken (canned foods wrapped in foil work well). The pressing creates a crispy skin and doesn't compromise the moisture at all. The crispy chicken, a creamy carrot puree and the perfect assortment of fall veggies. need we say more ? mmm. photos & full recipes below.





All Photography + Food Styling by Karen Mordechai


Pressed Chicken with Porcini Mushrooms, Chestnuts and Cipollini Onions
Serves 4

4 chicken breasts, skin on and de-boned
2 tbl butter
20 cipollini onions, blanched and peeled
1 c (roasted) chestnuts, quartered
1 ½ oz dried porcini mushrooms
½ c dry white wine
salt and pepper

Season the chicken breasts with salt and pepper on both sides. Heat a large skillet and coat in olive oil. Add chicken to pan skin side down. Cover chicken with something flat and weight down with something heavy like a brick wrapped in foil or large cans. Cook for 20-30 minutes in medium high heat or until the chicken releases easily from the pan.
Remove chicken and reserve. Lower the pan on medium heat. Add butter, onions and chestnuts. Cook for 3-4 minutes. Add the mushrooms and wine. Reduce by half. Add chicken back in to pan skin side up. Cook for 2-3 minutes. Finish with 1 tbl of butter or olive oil.


Carrot Puree
Serves 4
10 large carrots, peeled and cut into chunks
1 large onion
1 qt chicken stock
½ c cream
salt and pepper to taste

Boil carrots and onions until tender and falling apart when pierced with a fork. Strain and puree in a food processor with cream, salt and pepper until smooth.

Buttered Brussel Leaves
Serves 4
2 pints brussel sprouts, pulled apart into leaves
1 clove garlic, smashed
1 tbl butter
1 tbl olive oil

Heat olive oil and butter in a large sauté pan. Add garlic and cook until barely browned. Remove from pan. Add brussel leaves and sauté until bright green, approx 5 minutes.

Recipes Courtesy of Casey Solomon for Sunday Suppers