Sunday Supper :: Picnic, Fennel Slaw

The last salad from our picnic was a fennel slaw with pickled red onion, raisin, hazelnuts & mint. The fennel and hazelnuts give a nice crispness along with the sweetness of the golden raisins and a hint of mint, it's the perfect bite (way better than coleslaw :). Below are the recipes for both the pickled red onions and the fennel slaw.



All Food Styling + Photography by Karen Mordechai
Recipe Courtesy of Camille Becerra for Sunday Suppers

Pickled Red Onion

1 pound red onions, peeled
3 cups red wine vinegar
1/4 cup red wine
1 cup sugar
10 peppercorns
3 bay leaves
1 Thai bird chili

Cut the onion in half lengthwise and cut thin slices.

In a non-reactive saucepan combine the vinegar, red wine, sugar, peppercorns, bay leaves and the chili. Heat until the sugar has dissolved. Pour over the red onion and allow it to sit overnight.

This can be refrigerated for up to one month and goes great on sandwiches.

Fennel Slaw
pickled red onion, raisin, hazelnuts & mint
Serves 4

1/4 cup golden raisins
4 cups fennel, sliced thin, preferably on a mandolin
1/2 cup pickled onion, drained (recipe below)
1/4 cup golden raisins
1/4 cup toasted hazelnuts, coarsely chopped
1/4 cup mint, coarsely chopped
juice of 1/2 a lemon
sea salt
pepper

Place raisins in a bowl and cover with water allowing them to soften and plump up, about 15-20 minutes.
Toss all the ingredients in a bowl, adjust seasoning and serve immediately.
For picnics or parties, layer ingredients to prevent the pickled red onion from bleeding and discoloring the other components. The fennel layer is dressed with the lemon, olive oil, salt and pepper. As well, the pickled onion should be the bottom layer.

Sunday Supper, Picnic :: Tomato & Cantaloupe Salad

A note from Camille : A perfect end of summer salad when cantaloupes at the market are extremely fragrant and sweet and tomatoes are full of flavor. The combination of the two, sweet and acid, is what makes this salad so special. The addition of the mustard seed oil brings in a slight spiciness, a pleasant surprise and the lemon I find enhances all the different flavors. I enjoy using green and yellow heirloom tomatoes in this dish strictly for the color combination in relation to orange of the cantaloupe.




All Food Styling + Photography by Karen Mordechai
Recipe Courtesy of Camille Becerra for Sunday Suppers


Tomato & Cantaloupe Salad
mustard seed oil & lemon
Serves 4

2 cups tomato, cut into 3/4” cubes
2 cups cantaloupe, cut into 3/4” cubes
1 tbl mustard seed oil
1/4 tsp salt
Juice of 1/2 a lemon

Mix all together in a bowl, taste and adjust seasonings. I usually add a little more mustard seed oil so the spice is more pronounced. I suggest you play around to suit your preference.

Sunday Supper, Picnic :: Burrata Salad

Camille created this wonderful burrata salad by simply layering, in a small jar we used these:
using a slice of ripe red tomato
a slice of burrata or buffalo mozzarella (if burrata is unavailable) then topped it with a couple heaping spoonfuls of the cauliflower relish.

We are absolutely obsessed with burata ? In Italian it literally means "buttered" - a perfect description...It's a version of fresh mozarella, a silky exterior and a creamy gorgeous inside. It can be hard to find, since it's imported from Italy. But we recently spotted it at the Bedford Cheese Shop in Brooklyn. It can also be used in a classic caprese (tomato, basil and lots of great olive oil). If you haven't tried it yet, seek it out - it's truly wonderful.





All Food Styling + Photography by Karen Mordechai
Recipe Courtesy of Camille Becerra for Sunday Suppers

Sunday Supper Picnic :: Cauliflower Relish

The Burrata Salad was a layering of burrata (more about that deliciousness coming soon) heirloom tomato, and a spicy cauliflower relish. Below is part one...the cauliflower relish. It is absolutely delicious. We packaged small jars of this for our guests to take home as favors...and were very happy to keep one jar for ourselves. It is wonderful over fish, in pasta or on toast with avocados.









All Food Styling + Photography by Karen Mordechai
Recipe Courtesy of Camille Becerra for Sunday Suppers

Cauliflower Relish
recipe makes about 3 cups of Relish (8-10 servings)

1 head cauliflower, cut into small florets
1/4 cup olive oil
4 Thai bird chilies
2 anchovies
2 cloves of garlic, diced fine
8 sprigs of thyme
2 tsp of course ground peppercorns
1 red bell pepper, small dice
1 cup red onion, diced small
2 bay leaves
1/4 cup of white balsamic vinegar
1 tsp grated fresh ginger, a micro plane works best
fresh lemon juice and salt to taste

Blanch the cauliflower.
Saute whole chilies, garlic, anchovies in oil till the anchovies melt.
Add the thyme springs, peppercorns, bell pepper, red onion and bay leaves and saute till the onion cooks through.
Add the cauliflower and season mixture with salt.
Transfer mixture to a bowl and add white balsamic to the pan just used to make the cauliflower, reduce vinegar by half.
Once reduce add to the cauliflower along with the fresh ginger and lemon juice.
Adjust seasoning.
Allow to sit in refrigerator one day to allow all the flavors to bloom.

Frittata of Rice, Baby Zucchini & Feta + Fennel Pollen Yogurt

All Food Styling + Photography by Karen Mordechai
Recipe Courtesy of Camille Becerra for Sunday Suppers

Frittata of Rice, Baby Zucchini & Feta
served with fennel pollen yogurt

1 cup cooked white rice
2 tbl butter
2 tbl olive oil
10 baby zucchini, sliced length wise
4 scallion, sliced
1/2 bunch of chopped mint
2 tbl of chopped dill
6 eggs
1/4 cup of heavy cream
3/4 tsp salt
1/4 tsp pepper
3/4 cup feta

Preheat oven to 400 degrees.
In a cast iron skillet saute zucchini and scallion in butter and oil until soft. Mix in the rice and herbs.
Whisk eggs, cream, salt and pepper. Pour over rice mixture. Cook without stirring for 3 minutes. Add crumbled feta on top.
Transfer into oven, bake 12 minutes.

Fennel Pollen Yogurt
1 cups Greek yogurt
2 pinches of fennel pollen
2 tbl olive oil

Combine all the ingredients and salt and pepper to taste. Cover and refrigerate for an hour to allow the fennel pollen to release its flavor and aroma.