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2/20/22 GROUND VEAL ON CINNAMON STICKS
2/13/22 CAMARONES AL MOJO DE AJO
2/6/22 SALMON CONFIT IN OLIVE OIL WITH ARUGULA SALAD AND PAN-FRIED POTATOES
1/30/22 DUCK L’ORANGE
1/23/22 WINE POACHED SWORDFISH WITH HERBS, ARTICHOKE GRATIN, AND A VEGETABLE MEDLEY
1/16/22 ROAST PORK LOIN WITH BRANDIED PRUNES AND ENDIVES
1/9/22 PENNE WITH SWEET SAUSAGE, FONTINA, SAGE, AND DANDELION GREENS
1/2/22 STUFFED CHICKEN WITH TRUFFLES POACHED IN BOUILLON AND TRUFFLE RISOTTO
12/26/21 BRAISED LAMB SHOULDER WITH TOMATO AND CORN SALSA AND BROCCOLI
12/19/21 HOMEMADE GARGANELLI WITH DUCK RAGU
12/12/21 BUTTER CHICKEN, DAL, UTTAPAM, AND ALOO KI TIKKI WITH A COCONUT CHUTNEY AND A GREEN MINT CHUTNEY
12/5/21 HOMEMADE TAGLIATELLA TWO WAYS
11/28/21 THANKSGIVING DINNER
11/21/21 ROASTED RIB EYE STEAK “MARCHAND DE VINS” WITH WATERCRESS AND GROSSI’S POTATOES, PEAS, AND BACON
11/14/21 CURED PORK CHOPS WITH ROMESCO, WHITE ASPARAGUS IN A CREAMY BACON SAUCE OVER SWISS CHARD, AND GRANDMA’S POTATOES
11/7/21 SPICY LAMB SHANKS WITH COUSCOUS AND PRESERVED LEMONS
10/31/21 GRANDPA’S FAVORITE DINNER: PRIME RIB, POTATOES BOULANGERE, AND HARICOTS VERTS
10/24/21 LOBSTER THERMIDOR
10/17/21 TAMARIND GLAZED FLANK STEAK WITH MANGO JICAMA SALSA AND CAULIFLOWER FRICASSE WITH CILANTRO RAITA AND PEA SPROUTS
10/10/21 BLACK SESAME LACE COOKIE
10/3/21 HALIBUT WITH RAINBOW SWISS CHARD AND GREEN BEANS
9/26/21 CARMELIZED BREAD PUDDING WITH CHOCOLATE AND CINNAMON
9/19/21 FILET MIGNON WITH FRIED POTATOES AND HARICOTS VERTS WITH ALMONDS
9/12/21 HOMEMADE BREAD
9/5/21 GRANDMA’S LASAGNA
8/29/21 TRADITIONAL PISTA KULFI
8/22/21 BARBECUED RIBS WITH A TOMATO WATERMELON SALAD, CORNBREAD, AND GRILLED CORN
8/15/21 SPICED SHRIMP IN CARDAMOM ANCHO CHILI SAUCE OVER RICE
8/8/21 SPRING ROLLS AND LETTUCE WRAPS WITH CHICKEN
8/1/21 MACAROONS
7/25/21 SEAR-ROASTED RACK OF LAMB WITH A CURRY, DATE, CHILE AND ALMOND CRUST WITH BROWN RICE AND TOMATOES
7/18/21 CHINESE STEAK STIR FRY OVER RICE
7/11/21 TOASTED COCONUT CREAM PIE WITH LIME WHIPPED CREAM
7/4/21 SHRIMP AND STEAK KEBABS WITH CORN AND LIME CILANTRO RICE
6/27/21 CRÈME BRULEE
6/20/21 BEEF BOURGUIGNON WITH YESTERDAY’S POTATOES OVER ARUGALA
6/13/21 ÉCLAIRS AND CREAM PUFFS
6/6/21 SEA BASS WITH ENDIVE AND HAZELNUTS AND A CARROT PUREE
5/30/21 FILET MIGNON WITH MUSHROOMS ON CROSTINI
5/23/21 PASSION FRUIT ICE CREAM WITH A MANGO PASSION FRUIT COMPOTE
5/16/21 LAMB TAGINE WITH PRUNES APRICOTS AND HONEY
5/9/21 JACQUES PEPIN’S CHICKEN GALANTINE
5/2/21 SEMIFREDDO WITH A BLUEBERRY COMPOTE
4/25/21 GRILLED HANGER STEAK WITH CHERRY TOMATOES AND CHIMICHURRI, BROCCOLINI WITH DUCK BACON, AND TRUFFLE FRIES
4/18/21 HAMERSLEY’S ROAST CHICKEN WITH GARLIC, LEMON, AND PARSLEY
4/11/21 CARROT CAKE
4/4/21 EASTER DINNER
3/28/21 PASSOVER SEDER
3/21/21 CHOCOLATE CHIP COOKIE DOUGH ICE CREAM
3/14/21 MINT CHOCOLATE CHIP ICE CREAM AND ALMOND ICE CREAM
3/7/21 LOBSTER IN SYRAH REDUCTION WITH AROMATIC GRITS
2/28/21 PORK TENDERLOIN WITH BOURBON MUSTARD BRINE AND TANGY PEARS
2/21/21 CHINESE FRUIT TANGHULU
2/14/21 SLOW-ROASTED SALMON WITH CABBAGE, BACON, DILL, AND GREEN PASTA
2/7/21 LAMB TAGINE WITH DATES, ALMONDS, AND PISTACHIOS
1/31/21 SOUFFLÉ
1/24/21 BOAR WITH BUTTER NOODLES AND BROCCOLI
1/17/21 HAZELNUT CRÊPES WITH HAZELNUT BUTTER AND LEMON ZEST
1/10/21 SAUTÉED CHICKEN BREASTS WITH TARRAGON AND PAN-FRIED POTATOES WITH CORN
1/3/21 VEAL OSSO BUCCO WITH PINE NUT GREMOLATA AND STEEL CUT OAT RISOTTO
12/27/20 BRIOCHE CUSTARD FRENCH TOAST
12/20/20 HOMEMADE GNOCCHI TWO WAYS
12/13/20 CORNISH GAME HEN WITH LEAK BREAD PUDDING AND BROCCOLI, CARROTS AND BACON
12/6/20 PECAN-RYE PUMPKIN PIE WITH SPICED WHIPPED CREAM
11/29/20 THANKSGIVING DINNER
11/22/20 MOULES-FRITES, STEAK-FRITES, ENGLISH PEAS AND BACON, AND A SIMPLE SALAD
11/15/20 SHORT RIBS
11/8/20 RED WINE-POACHED PEARS
11/1/2020 OLIVE OIL-POACHED DUCK WITH SPINACH FONDUE, SHIITAKE MUSHROOMS RAGOUT, AND STAR ANISE VINAIGRETTE
10/25/20 SALMON WITH BEARNAISE SAUCE, RICE, AND GREEN BEANS
10/18/20 CASSOULET
10/11/20 KEY LIME PIE WITH HOMEGROWN MACADAMIA NUTS
10/4/20 PAELLA WITH LOBSTER, RABBIT, MUSSELS, CHORIZO, SHRIMP, AND CHICKEN
9/27/20 LAMB SIRLOIN WITH BRAISED RICE SOUBISE, SAGE BROWN BUTTER CORN AND MUSHROOMS, AND CUCUMBER YOGURT WITH MINT
9/20/20 CHOCOLATE CROISSANTS
9/13/20 ROAST SUCKLING PIG
9/6/20 PEAR TARTE TATIN
8/30/20 DUCK TWO WAYS AND BRUSSEL SPROUTS WITH SPINACH AND MUSHROOMS
8/23/20 HOMEMADE CHINESE CHICKEN DUMPLINGS WITH SPICY SZECHUAN GARLIC CHICKEN
8/16/20 RED VELVET CUPCAKES
8/9/20 GRILLED SWORDFISH WITH CORN, TOMATO, AND LIME
8/2/20 HOMEMADE RAVIOLI WITH VEAL, PROSCIUTTO, AND SAGE
7/26/20 HOMEMADE-NUTELLA TART
7/19/20 GRILLED QUAIL WITH PANCETTA, RICOTTA PUDDING, AND SICILIAN BREADCRUMBS
7/19/20 GRILLED VEAL CHOPS WITH FRESH CORN ROSEMARY POLENTA AND CURRIED RED LENTILS OVER QUINOA
7/5/20 FOURTH OF JULY WEEKEND WAGYU BEEF BURGERS, HASSELBACK POTATOES, AND FRUIT SALAD
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9/13/20 ROAST SUCKLING PIG
9/20/20 CHOCOLATE CROISSANTS
10/4/20 PAELLA WITH LOBSTER, RABBIT, MUSSELS, CHORIZO, SHRIMP, AND CHICKEN
10/18/20 CASSOULET
1/31/21 SOUFFLÉ
5/2/21 SEMIFREDDO WITH A BLUEBERRY COMPOTE
5/9/21 JACQUES PEPIN’S CHICKEN GALANTINE
6/13/21 ÉCLAIRS AND CREAM PUFFS
8/1/21 MACAROONS
10/24/21 LOBSTER THERMIDOR
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