Sunday Dinner

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Swiss Cheese Relish 

Smoked Pork Spareribs with Rhubarb Barbecue Sauce

Sweet and Sour Green Beans

Potato Salad with Mustard and Herbs

Raspberry Sherbet

It's hot and I am trying my best not to turn the oven on.   Actually, with this menu I don't have to turn it on at all, just the burners on the stove.  If you are a reader, you might remember this as our appetizer last Sunday. I only made half a batch, since I was giving it the guinea pig test.  It turned out really good and I have the other half of the ingredients left over, so it is on the menu again.  The only change from last week is that we are having it with good old reliable Ritz crackers instead of the cornbread crostini.  I'll save those for another time☺.

The recipe was inspired by a recipe I saw in a Southern Living 2009 Annual Recipes cookbook.  It was basically a spin on pimento cheese.  I adore pimento cheese, so I adapted that recipe.  Swiss cheese fills in for the cheddar and banana peppers stand in for the pimentos.  I add scallions and cayenne for more flavor and heat.  It may seem like an unusual combination of flavors, but boy does it ever work.  If you are a lover of that "Southern peanut butter", then I guarantee you will love this too!

Sunday Dinner one year ago

Sunday Dinner

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Cheese Relish

Cornbread Crostini

Southern Fried Chicken

Rice and Gravy

Southern Green Beans

Tomatoes

Strawberry Poke Cake

It is the front end of strawberry season.  I have an itch to make a strawberry cake that needs scratchin'.  This cool little cake takes care of any and all cravings of the strawberry variety.  It is a white cake that has holes poked into the top after it has cooled-- hence the name.  A strawberry gelatin syrup is then poured over the top.  The holes act as tunnels for the syrup and all of its flavor to seep down and spread throughout the body of the cake.  A layer of strawberry is spread over the top before a generous layer of whipped cream completes the construction.   

You'll note in the recipe that I call for a packet of whipping cream stabilizer. I do this so I can make the entire cake ahead of time without any weeping from the luscious cream layer.  But if you plan on making the cake and eating it immediately without any leftovers, you can omit the stabilizer.

This is strawberry shortcake in sheet cake form and a great way to serve a delightful dessert for a crowd.

Sunday Dinner one year ago

Sunday Dinner

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Mango Guacamole
Shrimp and Chorizo Bites (last minute addition)

Cuban-Style Asado Pork braised in a Vino Mojo

Frijoles Negros

Saffron Rice

Cuban Bread

Margarita Cream Cheese Cake

Dinner tonight is Cubano all the way.  I have made this lineup (minus the cake) containing our favorite flavors from the unique island culture of Cuba before.  I like to think that it brings a taste of Little Havana up from the land of palm trees to the great Midwest to help jump start the early summer.  The temperature outside says that the jump start isn't working, but the flavors work on multiple levels.

The recipe that I am featuring is somewhat apart from the Cuban theme.  We all love guacamole, but I wanted to add a tropical, Caribbean essence to it to bring it more in line with the rest of the flavors.  The mango provides just the essence I was looking for.  Another interesting addition to this guacamole is the flavor from the Peppadew peppers.  They add a sweet, piquant note that really makes this chip dip unique.


Sunday Dinner one year ago

Sunday Dinner

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Mini Cream Cheese Crab Cakes

Thick-Cut Pan Seared Steaks

with garlic butter

Pomme de Terre Byron
(scroll down on the above link for this variation of the recipe)

Creamed Spinach with Crispy Proscuitto

Carrot Cake with Cream Cheese Frosting

I can't believe that I have yet to share with you a recipe using crab meat, my favorite food from the sea.  I have several crab cake recipes that come in various shapes and sizes.  This bite-sized recipe is a good example of the diminutive sort.  I started by flipping the portions of crab and cream cheese from the original recipe.  It called for 8 ounces of cream cheese and 6 of the crab.  I upped the crab and reduced the cheese.

Instead of sauteing each individual cake, these are formed in mini muffin pans. The cakes resemble a mini quiche (and with the addition of the cream cheese, they taste like it too).  The crust on the bottom and top of the cakes is a mixture of panko breadcrumbs and Parmesan cheese.  This mixture becomes golden and crunchy once baked.  To keep it simple and let the crab shine through, they are seasoned with just a bit of lemon zest, chives, and cayenne pepper.  Not only are they tasty, but they can be made ahead of time.  The crab mixture can be made up to a day ahead and the baked cakes up to two hours ahead (this is why I have a picture of the freshly baked crab cakes that we will be enjoying shortly).  Just rewarm before serving.

This is a crab cake that might even get the non-crab lover to bite.  My son doesn't share my love of crab, but he does enjoy the crab and cream cheese goodness in this particular recipe. This is an amuse bouche that is sure to please.

Sunday Dinner one year ago

Sunday Dinner

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Asparagus and Gruyère Gougères

Boneless Roast Leg of Lamb

Flageolets with Garlic Confit

Simple Salad

French Baguette

French Silk Torte

Next to a roast chicken and potatoes, roast lamb with beans is one of my favorite Sunday dinners. It is simple, classic, and delicious.  The common thread between the two meals is something chocolate for dessert.  Despite the familiar name, this is no ordinary chocolate French Silk dessert.  Pudding poured into a pie crust this is not.  If you are looking for a French Silk dessert pushed to the very edges of texture and flavor, you will have found it upon tasting this torte.  Notice that it serves 12 to 16.  You don't need to eat a doorstop sized piece of this deeply rich dessert to fully experience it in all of its decadent glory.  

Sunday Dinner one year ago

Happy Easter

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(And a brief interruption in the food!)

This is one of those few Sundays that I do not have a menu to share.  We will be spending the day with family and will be graciously hosted to an Easter meal by in-laws.  Having said that, I will not be showing up empty handed.  A few dozen rolls were requested for the holiday ham, and I couldn't show up without a sweet treat to share.  However, before I share that recipe...

I like to keep this blog all about food, but I couldn't help sharing a picture of my newest taste tester and reason why it is a good thing that I am not hosting dinner this Sunday.  Look what the Easter Bunny left me in my basket!

You may know that I already own a 4 1/2 year old black lab named Niecey (the niece of my previous black lab).  My children and I felt it was time to crowd the galley kitchen floor even more with the addition of this little puppers.  My husband finally relented (he's a dog lover anyway so it wasn't that hard) and  we are all absolutely smitten with her, but also adjusting to late night howling and potty breaks.    

Now about that menu... There will be the main event, ham, as well as other sides and dishes along with my contribution of rolls and these tasty cookies--um, cakes, er cakies.  Many of you probably recognize  these treats.  Front and center in the bakery section of the market, they feature different colors for whatever season it is----orange for halloween, green and red for Christmas and pretty pastels for Easter.  

I always have found the taste and texture of these store bought cookies wanting.  From the off putting dryness of the cookie to the artificial, preservative laden character of the frosting, it all seemed like a wasted chance for something really good.  I gave the homemade version a go in my kitchen and my testers approved.  I hope yours will too.   

Sunday Dinner one year ago

Easter Dinner one year ago

Sunday Dinner

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Brie, Apricot, and Pistachio Mini-Phyllo Cups

Roast Chicken

Rice Soubise

Buttered Peas

Cloverleaf Rolls

Meyer Lemon Molten Cakes with Raspberries and Cream

These little darlings were just made for brunch and mid-day dinner spreads.  They are just the right size to be picked up and popped all at once or in two bites.  The flavors mingle well.  The texture of the phyllo cups offers a pleasing crunch to go with the sweet and savory one-two punch of the apricot preserves and the brie.  The chopped roasted pistachios lend a nutty note to the affair.  

While there is a lot going on with the flavors here, these cups retain crowd pleasing characteristics sure to make them a hit with a wide range of palates.  The ease of preparation with just four ingredients really seals the deal in making this recipe a go-to appetizer favorite.

Sunday Dinner one year ago

Sunday Dinner

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Roasted Garlic Shrimp Cocktail

Aged Roasted Standing Rib Roast

Horseradish Sauce

Roasted Asparagus with Shallots and Chives

Twice Baked Roquefort Potatoes

Coffee and Caramel Baked Alaska with Hot Fudge Sauce

It has been seventeen long months since the only TV show I've ever planned around has been on the air.  It also happens to present the exceedingly rare occasion for my husband and I to sit down and consume television that we both like, together.

Mad Men is back (cue Ode to Joy).  I am among the many who will be rejoicing in the end of its long hiatus.  My husband got me into the show back around midway through season one.  He was attracted to the sociology of the period, the marketing angle, and the well developed characters.  I liked looking at Jon Hamm.  Okay, that was the hook that got me into the show for all of the things that got my husband interested.

For the return of this beloved series, I decided to pluck a few favorites from the past.  Although the show has chronologically progressed to 1965 now, the early sixties were where the show was born.  This is a twist on the classic shrimp cocktail.  The shrimp are tossed with olive oil and garlic, then roasted at a high heat, sealing in the natural sweetness of the shrimp.  It is a twenty-teens take on an old favorite.

Sunday Dinner one year ago

Sunday Dinner

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Guinness and Cheddar Cheese Spread

Whiskey Glazed Corned Beef

Cabbage Gratin

Parslied Potatoes

Chocolate Guinness Pudding with Baileys Whipped Cream

I know, I know... St. Patrick's Day was yesterday, but this is the Sunday closest to the holiday and I wanted to get my corned beef dinner fix ☺.  I shared several of the recipes on the menu last year, so there are links to those above.

The last few years, we have enjoyed this cake for our dessert, but the weather as been unseasonably warm and beautiful and I have been spending more time outdoors than in the kitchen.  Having said that, I wanted to have a dessert that was quick to put together and of course it needed an Irish twist.  

At first, putting stout in pudding might not seem like a good idea, but like these cookies, it works.  The stout lends a tasty mocha flavor to the chocolate pudding.  I lightened up the original recipe, which called for 2 1/4 cups of heavy cream.  I used some half-and-half and a bit of cornstarch to keep a nice consistency and to cut the fat and calories. I also feel that a serving size of eight, rather than six, is plenty generous.  Even with the lightened version, it is still rich and decadent. The original recipe also called for Guinness in the whipped topping, but I think a little Baileys Irish Cream in the whipped cream is nice.

Sunday Dinner one year ago

Guinness and Cheddar Meatloaf

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Lamb, Guinness, and a good Irish Cheddar, all wrapped in bacon and glazed with more Guinness, um....yum! Could there be a more perfect meal than that for St. Patrick's Day?  Possibly, but for know, I am going with this wonderful meatloaf recipe packed full of flavor.  

The original recipe called for a mixture of ground beef and lamb, but since this has an Irish twist with the addition of a stout beer and cheddar, I figured the lamb would be a good pairing.  I omitted the celery and carrots because I do not care for a meatloaf packed with veggies.  I like to keep it simple with lots of onions and a bit of garlic in order for the flavor of the meat to shine through.  After all, this is a meatloaf, not a veggieloaf (save the vegetables for a side dish).  I also like a tightly textured meatloaf when I slice into it.  I drives me bonkers when I see a beautiful meatloaf that falls apart when cut, so I use the food processor to process the meat a bit further.  Fewer binders are needed and the end result is much more juicy and tender.  Wrapping it in bacon adds flavor to an already tasty mixture. Also, I had a half bottle of Guiness Extra Stout left over from the reduction and I knew I could put it to a good use.  Down the hatch was my first thought, but I resisted and decided to take a pointer from the Triple Chocolate Guinness Cookies and made a reduced syrup to glaze the top.  Boy, oh boy! Is this ever good.  There is sweetness from the glaze, smokiness from the bacon, and a deep, rich flavor from the meats and cheese.  My middle child doesn't particularly care for lamb.  After she asked for seconds, I let her in on the main ingredient.  She was surprised.  I believe her words were, "If all lamb tasted like this, I would eat it all the time."

I wrote the recipe for one large loaf, but I actually made two.  One for dinner and one for leftovers.  Not just warmed up leftovers, but sandwiches made with toasted white bread, a good schmear of mayonnaise, and pickled red onions.  I might make it again just for the sandwiches ☺! 

Sunday Dinner

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Goat Cheese, Garlic, and Herbes de Provence Melba Toast

Roast Chicken

Pommes Anna

Roasted Mushrooms Persillade

Bibb Lettuce Salad with Bacon and Croutons

Chocolate Kahlúa Glazed Chocolate Truffle Tart

After a week of the blahs, I knew I wanted some comfort food for Sunday dinner.  For me, that is roast chicken, potatoes, and something chocolate for dessert-- my three favorite food groups.

Consisting of three layers of chocolate, this dessert will surely satisfy any chocolate craving.  The crust is made from chocolate cookie wafers.  The truffle-like filling is rich and creamy, but not too to heavy.  The shiny chocolate glaze then pushes the whole package into chocolate heaven. 

 I added espresso powder to the filling to enhance the chocolate flavor.  Keeping with the chocolate/coffee combination, I added Kahlúa to the chocolate glaze in lieu of water.  Piped whipped cream rosettes and chocolate covered coffee beans make for a pretty presentation.

Sunday Dinner one year ago

Sunday Dinner

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Egg, Onion, and Apple Croquettes

Porc Sylvie

(boneless pork loin stuffed with Gruyère)

Garlic Mashed Potatoes

Glazed Carrots

French Yogurt Cake with Honey Glaze

served with orange segments warmed in a simple syrup and lightly sweetened whipped cream

I love it when my Sunday dinners are somewhat planned for me by what is on sale at the market and what I already have available. Onions and Gruyère cheese were on sale at my local market.  I had a boneless pork loin in the freezer.  Dried fruit is always in my pantry this time of year.  I had a craving for mashed taters and I never need an excuse to make a cake, especially if it is an easy one. 

I have made these tasty little "apps" (as we like to call our appetizers) several times.  The first time they were a total flop.  They were good, but I knew even before I fried them that there was not enough binder to keep them together.  Yep, they exploded.  But, we still ate them ☺.  The second time, I made a thick béchamel-like paste and added an extra raw egg for the binder.  They fried beautifully and they were delicious.  The third time, I added chopped chives for a little freshness and rolled them panko in lieu of the bread crumbs.  End result-- perfection!

You might think at first-- "How do these flavors come together well?"  I have to admit, I was a bit skeptical myself.  I mean come on, hard-boiled eggs, onion, and dried apple fried together and then dipped in a sauce made with applesauce and horseradish (applesauce and horseradish, really?).  I can't explain it, but I can tell you it works and it is good.  It is that sweet savory combo that I so dearly love.  You can certainly use bottled applesauce, but I think making your own is the way to go. Having a batch of homemade applesauce also helps with weekday meal planning.  Use it as a side to potato pancakes (need to get to those recipes) for dinner--mmm, or pack in containers for school/work lunches.

Sunday Dinner one year ago

Sunday Dinner

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Catfish Fingers with Tomato Tartar Sauce

Red Beans and Rice

Sweet Corn Bread

Cabbage Slaw with Garlic and Red Wine Vinaigrette

Lemon Ice Box Pie

In Louisiana, the general rule seems to be that if you can catch it, you can fry it and eat it.  Catfish is a regular item in homes and on menus from Louisiana all the way up the Mississippi River valley.  It has a mild flavor that lends itself well to seasonings, fries up nicely, and is inexpensive.  It works as a main entree, in a sandwich or as an appetizer, like the catfish fingers pictured above.  The Tomato Tartar sauce and Tabasco combine with the herbs and spices to give these fingers a tasty kick.

Sunday Dinner one year ago

Sunday Dinner

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Goat Cheese Truffles

Pot au Feu

Parslied Potatoes

Country Bread

Chocolate Paris-Brest

I should be having a meal like this after a long day of skiing, snow sledding, or even shoveling out of the blizzard that we had about this time last year.  But unfortunately, there is not a trace of the white stuff on the ground, in the air, or in the seven day forecast  (did I just write that is unfortunate that there is no snow?!).  I suppose a long walk in the woods will have to do to work up my appetite before our Sunday dinner.

These savory truffles are a variation of the Gorgonzola Truffles that I shared a while back.  Goat cheese, cream cheese, and a little seasoning are rolled into chopped pistachios for a tasty starter.  I particularly like this appetizer during the winter time when we are snacking on dried fruits and nuts.  They are wonderful paired with dried figs, dates, and apricots. But my favorite way to enjoy them is smashed on a cracker with a good schmear of fig preserves.  Creamy, crunchy, savory, and sweet-- it's all there!

Sunday Dinner one year ago

Sunday Dinner

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Pomegranate Glazed Sausage Bits

Southern Fried Chicken

Rice and Gravy

Southern Green Beans

Biscuits 

Meyer Lemon Pudding

This is what happens when you let your 13 year old son plan the Sunday dinner menu. I asked him to plan a menu that his father and sisters would enjoy after a weekend in Wisconsin for a basketball tournament.  Without hesitation, he declared fried chicken to be the main course.  We all love fried chicken, but why do I have a feeling that he was thinking of his own appetite when planning the menu?  That's o.k.  It really has been quite some time since I fried up a batch of that southern specialty.  But since I had a bit of pomegranate juice that needed to be used up, I took charge of the appetizer.

Three ingredients (well, 4-5 if you include the hot sauce and crackers) and 10 minutes is all you need for a simple, but very flavorful starter to a meal or snack with cocktails.  It is sliced kielbasa that is glazed in a reduced syrup of pomegranate juice and ketchup (just one tablespoon). 

Serve them by themselves with toothpicks or place them atop your favorite cracker (Ritz is a good pairing). Serve them as a starter to your meal, as a snack with cocktails, or bring them to a game day party for a nice alternative to the regular mini meatballs or little smokies. Hit those meaty coins with dash or two of Tabasco and I guarantee this recipe will be filed in the "hit" category.

Sunday Dinner one year ago

Sunday Dinner and Happy New Year!

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Mini Crab Cakes 

Apricot and Brown Sugar Glazed Ham

Hoppin' John

Southern Collard Greens

Baked Cheese Grits

Hot Chocolate Layer Cake with Homemade Marshmallows

I have already spoken about the tradition of eating black-eyed peas and greens on New Year's, but what I haven't told you about is the importance of starting off the New Year with a big, decadent piece of chocolate cake.  O.k.-- no real importance, it is just my rule:)

Even though there is still no snow on the ground, the weather is a bit chilly and perfect for a hot cup of cocoa.  I could think of no better way to end our New Year's Day Sunday dinner and start 2012 than with this cake.  Although the name of the cake implies that there is hot cocoa flavor, this cake is more an excellent excuse to eat a fantastic piece of chocolate cake with homemade marshmallows on top.

This is a pretty intense chocolate cake.  The cake is very moist and flavorful and the frosting is right at the top of the "best chocolate frosting ever" list (at least that is what my husband claims).  The cake itself is rather straightforward and simple, and is made in a bowl and mixed by hand. The frosting, however, utilizes a different method which I take one step further by straining it through a fine-mesh sieve to ensure a completely smooth consistency.  It is cooked on the stove top and cooled in a 9x13-inch baking pan before being whipped until fluffy and smooth.  I changed up the recipe slightly by adding a bit of espresso powder to the cake batter and frosting and by using semisweet instead of bittersweet chocolate.  The recipe also calls for a few not so common ingredients, like vanilla bean and Lyle's Golden Syrup, but they can easily be found in most grocery stores.  Cake, frosting, and marshmallows may seem like a lot of work, but each step can be made in advance.  The cake can be made and stored at room temperature for up to one day or frozen for up to one month.  The frosting can be made and refrigerated for up to three days and the marshmallows (you only need half of a batch, so save the rest for s'mores:) can be made one month in advance.  So, on the day the cake is to be served, all you need to do is frost and mound with marshmallows and indulge.

Speaking of indulgence, since this is a "hot chocolate" cake, I go over the top and serve this cake with a dollop of whipped cream on the side.  I know-- completely unnecessary, but trust me, it really provides a nice counter to the richness of the cake.  Any leftovers are enjoyed the next day with a tall glass of cold milk.  Whether you start preparation one month in advance or the day before, whatever you do, don't wait, don't bookmark, please make it soon and get your New Year off to a "sweet" start!

Sunday Dinner one year ago

Sunday Dinner

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Pancetta and Parmesan Tassies

Roast Chicken

Potato and Cheese Purée with Horseradish Cream

Christmas Salad with Red and Green Vinaigrette

Cranberry and Caramel Walnut Tart

Tonight is a Sunday dinner that I have been craving.  Chicken and potatoes-- comfort food.  The bonus part to this meal is that I am getting some prep work done for our Christmas Eve meal.  I am making a big batch of our favorite Christmas salad dressing and I am making a double batch of tart dough.  In the meantime, we will be enjoying these tasty tassies before the main event.

Tassies are "little cups" made of cream cheese dough.  Normally one sees them as a sweet mini tart, but this recipe goes the savory route.  The dough is pressed into a mini muffin pan to form the "cups".  Then they are filled with cooked pancetta, parmesan cheese, and a mixture of egg and half-and-half.  Baked until golden brown, the dough is tender and almost flaky and the filling is reminiscent of a quiche.  Add a dash of cayenne for some zip. These are a warm beginning to our Sunday meal, but they would certainly be welcome at a brunch or luncheon.  The first time I made these we had a few leftover and they warmed up nicely in a preheated oven for a quick weekday breakfast.  Fresh or leftover-- they are delicious and satisfying.

Sunday Dinner one year ago

Sunday Dinner

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Egg, Apple, and Onion Croquettes

Fresh and Smoked Polish Sausage

Braised Sauerkraut

Sautéed Potatoes with Onion Confit

Homemade Cabbage and Beet Pierogi

Rye Bread

Cranberry Eggnog Tart

My son received his bottom braces this week and is still recovering from the pain and soreness.  Poor child has been living on cream of wheat, mashed potatoes, and applesauce because his jaw can't handle much else.  So I needed a Sunday dinner that we could all enjoy that didn't require a steak knife.

After reading the menu, I know what you are thinking-- cabbage pierogi and sauerkraut?  Let's just say we like our cruciferous vegetables.  Since we have had sauerkraut already this season (hence the photo), it is the recipe I am sharing today.  This isn't sauerkraut that you mound on a corned beef sandwich.  This is braised long and slow with lots of good ingredients.  Bacon, onion, and wine to name a few. There is a whole lot of flavor that comes together in this dish.

Sunday Dinner one year ago

Sunday Dinner

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Sun-Dried Tomato and Spinach Torta

Sunday Sugo and Rigatoni

Country Bread

Green Salad with Red and Green Vinaigrette

Salted Chocolate Caramel Tart

Soccer season is over, but basketball season is just beginning.  The first game is today, so I needed a Sunday dinner that could be made in advance.  The good thing is the Sugo we are having has that "next day better" goodness.  The torta and vinaigrette were also made yesterday and the bread baked fresh this morning.  Since the tart was also made and I know how good it is, it is the recipe that I am sharing today.

This tart has the look of a winner.  The sheen of the chocolate ganache catches the eye and hints at the luxurious layer of caramel lurking below.  These two flavors are held in a crust infused with Dutch process cocoa.  That's three levels of dessert enjoyment on one fork.  Sprinkle some sea salt flakes on top to intensify the chocolate and caramel.  

Sunday Dinner one year ago

Sunday Dinner {take two}

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Catfish Fingers with Tomato Tartar Sauce

Turkey and Sausage Gumbo

Green Salad with Apples and Blue Cheese Vinaigrette

New Orleans French Bread

Triple Ginger Layer Cake

Cinnamon Ice Cream

Sunday Dinner {take two}??  My parents are on the road today heading South for the winter, so we shared a "Sunday dinner" with them last night for one more get together.  But, I made sure to make enough for us to have tonight, hence the {take two}.  The whole meal was delicious, but we were so busy visiting, sharing, laughing, and crying (miss you Mom and Dad), I only took a picture of the cake.  Since tonight will be a little more laid back, I will fry up some fresh fish and toss a fresh salad and snap a few photos to share recipes down the road.

I haven't made this cake in over seven years.  As good as it was then, I knew that a few changes would really make this cake shine.  My two major changes were in the triple ginger and the texture.  I didn't understand how it could be called triple ginger when there were only two types of ginger.  Wanting to stay true to the name, I substituted some of the ground ginger for fresh, giving it a real ginger taste.  The addition of fresh ginger serves to increase the amount of sugar without making it too sweet.  As far as texture, the original recipe was very dense.  With the thick cream cheese frosting, I wanted something a little lighter.  So, I added an extra egg and increased the baking soda slightly for a fluffy and tender texture.

I am not usually a fan of the classic cake and ice cream combo, but after one bite last night, I headed to the freezer for a container of ice cream-- boy was that good!  I am not happy that I won't see my parents for some time, but I am happy that there is enough cake and ice cream leftover for us to have tonight.

Sunday Dinner one year ago