When I moved into my current apartment, one of the things I loved the most about it was the size of the dining room (that, and the newly renovated kitchen). I envisioned myself hosting fabulous dinner parties in my new space. After months of searching, I eventually found my dream extendable dining table and Sunday Suppers-- quiet, relaxed, and in the comfort of my own home-- finally became reality.
Sunday suppers are my new thing, and they can be yours, too. Check in periodically for menu posts such as these, which compile full menus and recipes (sometimes with separate write-ups that, I promise, promise, promise are truly forthcoming). These menus are all designed to not only "go" together but to be executable by just one person in one full day (or two half-days, which is usually how I prepare).
This particular menu was for my second Sunday supper rather than my first (I know, I'm woefully behind on my blogging) and was meant to showcase one particular dish: coq au vin.
I'd never made coq au vin before, but I love it. It is rich and elegant and hearty and warm, the perfect main course served over hot buttered noodles. And to showcase it, I decided on a large variety of simple, but flavorful, vegetable sides.
"Pick of the Harvest" Roasted Butternut Squash and Apple Salad - Recipe in This Post
An oldie but a goodie-- one of my few repeat recipes. I could eat this salad for days-- which is saying a lot, mainly because Sunday Suppers typically result in leftovers and also because I don't tend to like salads.
"Simple Sophisticate" Veggie Pot Pie Muffins - Recipe in This Post
"High Society" Haricot Verts with Shallots (AKA French Green Beans with Shallots)
a recipe by Once Upon a Chef
This recipe consists of mainly three ingredients: haricot verts, shallots, and extra virgin olive oil. You don't get much simpler than that, though the dish is elegant in its simplicity, relying largely on the sweet and savory flavor of the shallots to carry the dish.
Ingredients (4 servings)
3/4 pound (12 ounces) haricot verts (French green beans-- these are longer, thinner, sweeter and more tender than American green beans), trimmed
2 large shallots, thinly sliced
1 tablespoon extra virgin olive oil
about 1 cup of water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
1. Thinly slice the shallots into rings. Heat the olive oil in a large saute pan over medium-high heat. Add the shallots and cook, stirring frequently, until soft and mellow, about 8 minutes.
2. Add the haricot verts, salt, and pepper, and cook, stirring frequently, for about 2 minutes.
3. Add 1/2 cup of the water and cook, stirring frequently, until the water evaporates, 4-5 minutes. Add the remaining 1/2 cup of water and continue cooking until the beans are tender and the pan is completely dry, 5-6 minutes. Test the beans for doneness. If they need more cooking time, add a bit more water and cook until done; just be sure to cook off any remaining liquid in the pan before serving; otherwise, the flavor will be diluted. Taste and adjust the seasoning with salt and pepper if necessary.
"Color Me Pretty" Smashed Potatoes
a recipe by The Pioneer Woman
I love potatoes to an almost embarrassing degree. I love them mashed, creamy, baked, fried, and every which way. In fact, my love for potatoes is so embarrassing that I don't keep potato chips in my house as a general rule-- I'd eat them all way too quickly. And I could never live carb-free, not because I love bread but because I love potatoes. Potatoes are just unassuming and tasty but incredibly easy to make.
My dinner guests should learn to (and probably have) expect some form of potato when they come. I try to change it up every now and then with a different recipe or, in this case, with different colors.
Ingredients
new potatoes (or other small, round potatoes-- I used a variety of colorful fingerlings)
olive oil
kosher salt
freshly ground black pepper
rosemary (or thyme or chives or a blend of all three, which is what I used), finely chopped
Directions
1. Preheat the oven to 450 degrees Fahrenheit.
2. Bring a salted pot of water to boil. Once boiling, add as many potatoes as you like, and cook them until they're fork-tender.
4. When the potatoes are fork-tender, place them on the prepared baking sheet or baking pan, with enough room between them to spread out. Using a potato masher (or a large spoon or fork), gently press down on a potato until it is slightly mashed, twisting the masher 90 degrees to continue flattening the potato. Be careful not to completely mash the potato. Repeat until all potatoes are flattened.
5. Using a pastry brush, brush the tops of the smashed potatoes generously with olive oil.
6. Sprinkle the potatoes generously with the kosher salt, freshly ground black pepper, and herb blend.
7. Cook in the oven for 20-25 minutes, or until the potatoes are crispy and sizzling.
"Wine Country" Coq Au Vin - Recipe in This Post
My boss heard that I was hosting a dinner party and offered up a bottle of port (Three Monkeys Shizaru Napa Valley 2006, to be precise). It had a super-cute label, so of course we used it. It was the perfect accompaniment/after-dinner drink and had a delightfully sweet finish.
"Melt in Heaven" Chocolate Mousse with Raspberries and Homemade Whipped Cream - Recipe in This Post (To Come)
Chocolate mousse with homemade whipped cream was definitely the perfect ending note for this particular dinner party-- like the rest of the menu, its simplicity belies its elegance. Even my dessert-hating friend had a few bites and begrudgingly admitted it was delicious.
No comments :
Post a Comment