Heinen’s Fine Foods asked Table and Dish to write about Sunday Supper at our house. Thanks Heinen’s I am happy to!
Dinners are a coveted time for families these days. Usually gathering as family is an abbreviated, poorly attended event because of the crazy schedule of our young people. Gone are the nightly dinners time by Dad’s arrival home from work. Now with sports practices, games, theater, music, studies and Peer groups we are lucky if we are all together for dinner twice a week. Sundays, thankfully, are sacred in our house as time for family, church and a family meal. Sunday supper. As a child I fondly remember the long trek to either of my grandparents homes for Sunday meal.
When Heinens Grocery Store and 365 Barrington asked me to write about one of our family Sunday suppers I was thrilled. Supper used to be the evening meal. Today it’s whenever we can gather together. Sometimes Sunday supper is even brunch. Whatever it takes to bring our kids to the table and be together. Because it doesn’t happen every day, I have to admit I’m a bit of a stickler about table manners. When else will I teach them? So I’m not everyone’s favorite when I start with no elbows, take smaller bites, chew with your mouth closed and sit up straight. It’s my job, I’m mom! Hopefully I’m giving my kids an appreciation for great food and for dining instead of just eating. The food is the main attraction but all the elements of conversation and sharing taking our time listening learning about each other’s lives, this is what I find to be of most value. This quality time together gives Dad the opportunity to turn ordinary discussion into teaching moments. It’s a beautiful chance to discuss the day’s Gospel, current events, schoolwork and get to know our kids thoughts on the world we can only hope that whatever topic was turned into a lesson this day will stay with them. Soon they will be in the world without us and I pray Sunday suppers will bring them back.
This Sunday we are all here for dinner. The table set and everyone’s cooking here’s what we’re having.
This is the reason…
…the ones I feed. At the end of the day when all the wonderful and dirty aspects of parenting are done, no matter what trials we face my heart is filled with gratitude for the blessing they all are to me daily.
A good meal requires dessert. Right!? We decided to take advantage of the wonderful and abundant citris to make a simple Almond Olive Oil Orange cake with orange glaze.
Grilled bread with basil oil and fresh mozzarella cheese
1 1/2 cups good olive oil
2 cups basil leaves chopped
1tsp kosher salt
Sliced sourdough bread chargrilled ready to serve
1 pound fresh mozzarella
Place the chopped basil and kosher salt in the oil and let steep during the rest of your dinner preparation.
To plate, simply slice or tear the mozzarella onto your serving plate, spoon oil and basil mixture over the cheese and serve with grilled sourdough bread.
Fennel baked side of salmon
Two large bulbs fresh fennel, trimmed and sliced
two red onions cut into wedges
2 tablespoons olive oil
2 tablespoons tarragon leaves
Kosher salt and cracked pepper
one large salmon fillet skin on
1/3 cup chopped flat parsley leaves
1 1/2 tablespoons finely grated lemon rind
1 tablespoon salted capers rinsed
1/4 cup good olive oil
Preheat the oven to 400°F
Combine the fennel, onion, oil, tarragon, salt and pepper and place in a large baking dish bake for 20 minutes. Place the salmon on top of the vegetables. Combine the parsley, lemon rind, capers and olive oil and sprinkle along the length of the salmon. Bake in oven for 10 to 15 minutes.
Sometimes I try things that fail. I added thinly sliced radishes and carrots as a garnish for a fresh spring look. It really just made the dish look messy. Tasty but I wouldn’t add it again. Live and learn.
Tomato and basil salad with anchovy dressing
Three vine ripe tomatoes, sliced
1/2 pound blanched baby green beans.
about one cup of the yellow, grape and cherry tomatoes halved.
Kosher salt and cracked black pepper
1/3 cup good olive oil
four cloves of garlic thinly sliced
two anchovy fillets chopped or 1 tablespoon of anchovy paste
1/4 cup sherry vinegar
1 1/2 cups Basil leaves
shaved pecorino cheese, to serve.
Whisk together oil, garlic, anchovies, vinegar, salt and cracked pepper. Spoon the dressing over the tomatoes beans and allow to marinate for 30 minutes at the basil and toss to combine top with shaved pecorino.
Orange almond olive oil cake
1 cup flour
1/2 cup almond meal
1 cup White granulated sugar
1/2 cup raw sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
zest of two oranges
1/2 cup milk
3/4 cup fresh orange juice
3/4 cup extra light olive oil
1 teaspoon vanilla
For the glaze
2 cups powdered sugar
1 cup fresh squeezed orange juice
Preheat oven to 325° spray springform pan or 9 x 13 cake pan with nonstick spray and coat with flour. In a large bowl combine flour, sugar, baking powder, soda, salt, milk, orange zest, 1/2 cup orange juice, oil, vanilla and eggs. Beat until combined pour batter onto prepared pan and bake at 325° for 35 to 50 minutes. My oven cooks this cake in 35 minutes that I find every other is slightly different. You wanted the cake to be dark golden brown and starting to pull away from the sides a toothpick inserted in the center should come out clean. While your cake is in the oven combine the powdered sugar and remaining orange juice whisk to blend remove the cake from the oven, beat powdered sugar mixture again, and carefully spoon half the mixture over the cake evenly. Reserve the other half for serving. We also like it dusted with powdered sugar.
Wild mushroom leek and goat cheese tart
2 pounds assorted mushrooms
2 tablespoons fresh thyme
one chopped and well cleaned leak
Kosher salt and ground black pepper
8 ounces crumbled fresh goat cheese
2 tablespoons olive oil
1 tablespoon butter
Your favorite pie crust recipe prepared.
Sauté olive oil butter and leaks until tender. Add mushrooms, salt, pepper and thyme cooking until mushrooms are tender.
Roll out your pie crust and place in sprayed tart pan. Add mushroom mixture to the crust and top with crumbled goat cheese bake at 350° about 12 minutes. It will be ready when the pie crust is golden brown. Remove from oven garnish with additional sprig of thyme.
The rest of the dinner was quite simple…
boiled baby potatoes tossed in fresh chopped dill and roasted baby carrots topped with crushed pistachio nuts.
With the extra pie crust my son Paul made a gallette of blueberries and black berries. He simply rolled out the dough, put it on a piece of parchment and a cookie sheet. In a bowl he stirred a couple tablespoons of sugar with the about 2 cups of fruit added 2 tablespoons of cubed cold butter. He put the mixture in the piecrust, turned over the edges and baked until golden brown. it’s a treat we have quite often and it’s incredibly easy to make with any fruit.