Author: scottsundaysuppers
12/27/20 BRIOCHE CUSTARD FRENCH TOAST
For Christmas morning, I made brioche custard french toast. Even though I am Jewish, one of my fathers still has us celebrate Christmas. I have made this recipe one time before, but we used french bread instead. This dish turned out amazing. The brioche was better than the french bread. I started out two days
Continue Reading...12/20/20 HOMEMADE GNOCCHI TWO WAYS
This Sunday I made gnocchi two ways. The recipe for the gnocchi can be found on pg 226 of Mario Batali’s Molto Italiano. The Gnocchi had either a truffle cream sauce or a sausage and fennel sauce. The gnocchi was not too hard to make but took a long time because the potatoes had to
Continue Reading...12/13/20 CORNISH GAME HEN WITH LEAK BREAD PUDDING AND BROCCOLI, CARROTS AND BACON
This Sunday I made Cornish game hen which can be found on pg. 26 of Thomas Keller’s Ad Hoc at Home. The cookbook was a holiday present from my uncle and aunt. The dish, while taking some time, was not too hard. It was like some of the other poultry recipes I have made. The
Continue Reading...12/6/20 PECAN-RYE PUMPKIN PIE WITH SPICED WHIPPED CREAM
This Sunday I made pecan-rye pumpkin pie. The pie was very good. The rye flavoring didn’t penetrate the strong pumpkin flavor, but the cinnamon, nutmeg, and other spices complemented the pumpkin very well. While I am not as good at baking, the pie crust came out pretty good but could have been a bit more
Continue Reading...11/29/20 THANKSGIVING DINNER
For this week’s post, I am posting Thanksgiving dinner. All of this was made on Thursday, Thanksgiving. I made a Turkey with coriander, cumin, cinnamon, and smoked sweet paprika. The turkey was surprisingly juicy and the skin was extremely crispy. Everyone in the family said it was one of the best turkeys they ever had.
Continue Reading...11/22/20 MOULES-FRITES, STEAK-FRITES, ENGLISH PEAS AND BACON, AND A SIMPLE SALAD
This Sunday I made mussels and steak with seasoned fries, English peas with bacon, and a salad. I had never heard of moules-frites before making this dish, but they tuned out good. The mussels were cooked in garlic, and the steak was pan-fried. The English peas had bacon, and lots of butter, making them delicious.
Continue Reading...11/15/20 SHORT RIBS
This Sunday’s supper is short ribs. The recipe can be found in Suzanne Goin Sunday Suppers on page 300. The short ribs were very tender and juicy. The recipe was easy, but the short ribs took a few hours to cook. The hardest part was making sure that the short ribs were fully submerged under
Continue Reading...11/8/20 RED WINE-POACHED PEARS
This Sunday I made red wine-poached pears with St. Agur cheese and toasted hazelnuts. The recipe can be found in Michael Schlow It’s About Time on page 189. The recipe was quite easy. It did not require a lot of prep time but the pears had to sit in the wine for a few hours.
Continue Reading...11/1/2020 OLIVE OIL-POACHED DUCK WITH SPINACH FONDUE, SHIITAKE MUSHROOMS RAGOUT, AND STAR ANISE VINAIGRETTE
For this Sunday I made olive oil-poached duck with spinach fondue, shiitake mushrooms ragout, and star anise vinaigrette in Michael Schlow It’s About Time on page 127. The duck was very quick to make only requiring about 8 minutes to cook and the fondue, ragout, and vinaigrette only taking a few minutes each. The duck
Continue Reading...10/25/20 SALMON WITH BEARNAISE SAUCE, RICE, AND GREEN BEANS
This Sunday I made salmon with Béarnaise sauce. The salmon was just pan-fried. For the sauce, I used the recipe from Julia Child’s Mastering the Art of French Cooking on page 84-85. The Béarnaise sauce was very, very hard to make. It took me at least 5 tries (and well over a dozen eggs) to
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