We decided to start sharing the wonderful things that people make for our weekly sunday dinners regularly on the blog. We'll include pictures from time to time.
We start off with our appetizers
Endive boats to heaven
<recipe coming soon>
Made by Diane Janowicz
Goat Cheese wonderfulness
melted butter, for greasing
14-oz/400-g package prepared and rolled puff pastry
all-purpose flour, for dusting
1 egg, beaten
about 3 tbsp fig and ginger jam
12 oz/350 g goat cheese logs, sliced into circles
olive oil, for drizzling
Preheat the oven to 400°F. Grease 1-2 baking sheets with melted butter.
Transfer the pastry sheet to a lightly floured counter and roll out lightly to remove any creases.
Use a 3-inch pastry cutter to stamp out as many circles as possible.
Place the circles on the prepared baking sheets and press gently about 1 inch from the edge of each with a 2 inch pastry cutter.
Brush the circles with the beaten egg and prick with a fork. Top each circle with a teaspoon of jam and a slice of goat cheese.
Drizzle with oil and sprinkle over a little pepper
Bake in the preheated oven for 8-10 minutes or until the pastry is crisp and the cheese is bubbling.
Made by Geri Johnson and Kathy Edwards
Parmesan-Crusted Green Tomato Gratin
Slow roasting gives tart-tasting green tomatoes a smooth, mellow flavor. The Parmesan topping
offers a nice contrast to the mellow tomatoes and sweet onions. Serves four as a side dish.
1/4 lb. bacon, chopped
1 large red onion, thinly sliced
5 Tbs. freshly grated Parmigiano-Reggiano
5 Tbs. breadcrumbs
1 Tbs. vegetable oil
4 green tomatoes (about 1/2 lb. each), sliced 1/4 inch thick
3/4 tsp. kosher salt
Freshly ground black pepper to taste
1 Tbs. fresh thyme leaves
Lightly brown the bacon in a skillet over medium heat, about 4 min. Pour off all but 2 Tbs. of the
fat. Add the onion and cook over low heat until caramelized, about 20 min. Meanwhile, combine
the Parmigiano-Reggiano, breadcrumbs, and oil and set aside.
Heat the oven to 350°F. On one side of a round or oval shallow baking dish, arrange 4 or 5
tomato slices, overlapping them slightly. Spoon some of the bacon-onion mixture on the lower
half of each tomato slice, and then lay another row of tomatoes across the first row. Layer the
tomatoes at a slight angle against one another, topping each slice with the bacon-onion mixture.
Repeat until the dish is full. Sprinkle with the salt, pepper, fresh thyme, and the Parmigiano-
Cover the dish with foil and cook for 30 min. Remove the foil and continue cooking until the
tomatoes are very tender and the top of the gratin is browned, about another 30 min.
Made by Lisa Kohli
Green Cabbage Soup
with potatoes and sour cream.
1 small green cabbage, preferably Savoy (about 1 pound)
2 to 3 tablespoons butter
1 large leek, white part only, quartered lengthwise, chopped, and rinsed
1 hefty yukon gold or russet potoato, peeled and roughly cubed
sea salt and freshly ground pepper
sour cream or yoguyrt
minced parsley or dill
1. Quarter the cabbage, remove the cores, and thinly slice the wedges crosswise. You should have 5 to 6 cups. Bring 3 quarts water to a biol, add the cabbage, cook for 1 minute then drain.
2. Melt the butter in a soup pot. Add the leek and potato, give them a stir, and cook for a minute or two, then add the cabbage and 1 teaspoon salt. Pour over 5 cups water, bring to a boil, then lower the heat and simmer, covered for 20 imnutes or until the potato is tender. Taste for salt and season with pepper.
3. Ladle the soup into bowls, then add to each a dollop of sour cream, and a springkling of parsley, and a final grinding of pepper.
Lisa's notes - last time we added some kale with the leek and potato which gave a beautiful color. Napa cabbage works too. Impressive flavor for a recipe without stock.
from Vegetable Soups from Deborah Madison's Kitchen
Gooey Caramel Butter Bars*
for the crust:
1 pound (4 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 1/2 cups confectioners sugar, sifted
1 tablespoon pure vanilla extract
1 teaspoon salt
4 cups unbleached all-purpose flour
for the filling:
1 bag caramel candies
1/3 cup heavy cream
1/2 teaspoon pure vanilla extract
1 to 2 tablespoons dark rum
pinch of salt
1 cup pecans, walnuts or cashews (optional)
To make the crust: in a large bowl, combine the butter and sugars. Using an electric mixter set at medium speed, beat together until creamy. Add the vanilla and salt and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth, soft dough forms.
Cover a 9x13" baking pan with parchment (or cooking spray) and press 2/3 of the dough into the bottom of the pan. Pat the remaining dough into a flat disk and wrap in plastic and refrigerate until firm, at least 30 minutes.
Position a rack in the middle of the oven and preheat to 325F. Bake until firm and edges are a pale golden brown, 20 to 25 minutes. Transfer to a wire rack and let cool.
While the bottom crust is baking and the remaining dough is chilling, make the caramel filling: place the unwrapped caramels in a microwave-safe bowl. add the cream vanilla, run, and salt. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval until smooth.
Sprinkle the nuts over the bottom crust. Pour the caramel filling over the nuts, using a small metal spatula to nudge the filling evenly over the crust. Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel. Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 30 minutes. Transfer to a wire rack and let cook completely.
being adapted from Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth
*Works in progress because you know Kohlis don't use bag caramel. We're still working out caramel kinks. Will post back the real recipe when it's final.