September 2020 – Scott's Sunday Suppers

Lamb

9/27/20 LAMB SIRLOIN WITH BRAISED RICE SOUBISE, SAGE BROWN BUTTER CORN AND MUSHROOMS, AND CUCUMBER YOGURT WITH MINT

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This Sunday, I made lamb sirloin. The recipe can be found in Suzanne Goin’s A.O.C. cookbook on page 183. The lamb was a pretty simple dish — just 8 minutes of browning followed by 40 minutes in the oven. The key to the dish is marinating it overnight in advance. It was very juicy. The

Desserts

9/20/20 CHOCOLATE CROISSANTS

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For this Sunday’s post, I made croissants from the Flour cookbook p.93. The croissants were very challenging. They took three days of work because they had to chill for several hours before rolling out and creating all of the layers. They are known to be hard the first few times you make them. They turned

Pig

9/13/20 ROAST SUCKLING PIG

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This Sunday I made a Roast Suckling Pig. The recipe was from celebrity chef Emeril Lagasse who is from Fall River, Massachusetts. My grandparents are from Fall River. The pig took three days. On the first day, I put salt and pepper on the pig and refrigerated it for 12 hours. On day two, I

Uncategorized

9/6/20 PEAR TARTE TATIN

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The first time I made a tarte Tatin, I went with the traditional fruit selection — apple. This time I decided to switch to pear, using the recipe in Suzanne Goin’s Sunday Suppers cookbook on page 178. There are multiple conflicting stories about the origins of the tarte Tatin. The one I choose to believe

Duck

8/30/20 DUCK TWO WAYS AND BRUSSEL SPROUTS WITH SPINACH AND MUSHROOMS

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This Sunday’s post is duck two ways: duck leg confit and grilled duck breast. The recipe for the grilled duck breast can be found in Suzanne Goin’s Sunday Suppers cookbook on page 271. The recipe called for coarsely ground juniper berries, so I got out my mortar and pestle — that my grandmother bought —