Archive for the ‘SundaySupper’ Category

Spring Pea and Chevre Souffle {#SundaySupper}

Sunday, March 22nd, 2015

Anyone else wake up to snow on the first day of spring? Thankfully not enough for another snow day, but still. March is always full of crazy weather here in the mid-Atlantic; it was 70 degrees on Monday, before the snow! But as the weather eventually warms up, new fresh produce will soon be appearing at the farmers market. Peas may not be ready quite yet — we just planted them in the preschool garden this past week — but chickens are laying eggs! And it’s kidding season, which means fresh goat cheese (chèvre) from local farms, too.

peas egg goat cheese recipe | foodietots.com

My dish for this week’s Sunday Supper Spring Fling combines all three of these early spring foods in a light dish that’s the perfect counterpoint to all those months of braising and stews. A souffle takes just a little more effort than a quiche, but it is an impressive dish to serve guests or just enjoy around the family table. To make a standard souffle, you prepare a bechamel sauce (butter, flour, mustard, milk), add egg yolks and beaten egg whites. Cheese is standard, and I’ve double-down on the green here by mixing in both a pea and tarragon puree and whole peas.

pea and chevre souffle | foodietots.com

You could serve this springy souffle as a side to a roast chicken or even Easter ham (green eggs and ham, aha!), but I served it as a vegetarian main dish with a big salad. Divide it into four smaller ramekins to make individual servings, or use a souffle pan or large round baking dish.My foodie tot is the designated egg cracker in my kitchen so she’s always game to help me with a dish like this — getting to whisk those egg whites in the mixer is even better.

Recipe: Pea and Chèvre Souffle

Serves 4

Ingredients:

  • 1 1/2 cup peas (thawed, if using frozen)
  • 6 fresh tarragon leaves
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon sea salt
  • black pepper
  • 1 1/4 cups milk
  • 5 ounces goat cheese
  • 3 large eggs, separated
  • 2 large egg whites
  • pinch sea salt

Instructions:

1. Preheat oven to 375 degrees. Butter or oil baking dishes — either 4 10-ounce ramekins or a 2-quart souffle pan or round baking dish.

2. Boil peas in a small pan for 4 minutes. Drain and scoop out 1/2 cup peas, reserving for later. Place remaining cooked peas and tarragon leaves in small food processor and pulse until pureed. (May need to add up to a tablespoon of water to help smooth the puree.)

2. In a saucepan, melt butter over medium heat. Add flour, mustard powder, 1/2 teaspoon salt and a dash of black pepper and cook, stirring, until smooth and golden. Slowly whisk in milk and cook for 1 to 2 minutes, until thick. Remove from heat and crumble goat cheese into pan, stirring. Add 3 egg yolks and stir until mixture is smooth. Stir in pea puree and reserved peas.

3. Beat egg whites at medium high speed until soft peaks form. Add a pinch of sea salt and beat until peaks become stiff.

4. Fold egg whites into the pea/bechamel mixture and scoop batter into prepared baking dish(es). Bake for 25 minutes for small ramekins or about 45 minutes for large souffle, until puffed, brown on top and set (if it jiggles a lot, continue baking for a few more minutes).  Serve immediately.

spring pea and goat cheese souffle recipe | foodietots.com

(PS Those daffodils were my taking a stand for spring despite the snow Friday. They sure brightened the kitchen!)

Read on for links to many more fantastic dishes to welcome spring from the Sunday Supper bloggers!

Beverages

Appetizers

Sides

Entreés

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Creamed Chipped Beef on Toast {#SundaySupper}

Sunday, March 8th, 2015

Do you ever flip through vintage cookbooks and marvel at the things people used to eat? I recently saw a blue cheese jello mold that was pretty frightening. Of course, you have to be cautious about looking through them with kids, who might suddenly want to make something they see. But sometimes vintage recipes stand the test of time. Sunday Supper is celebrating retro recipes this week and I thought it would be fun to make an old comfort food recipe my mother used to make — Creamed Chipped Beef.

creamed chipped beef | foodietots.com

Now, I always assumed this was a New England recipe — my mother’s parents hailed from there and from Washington, DC, and many of the recipes she used to make were, well, rather bland. Not that this was entirely her fault — my early childhood coincided with the glory days of the microwave, that magical device that made it possible to cook chicken without fat, or flavor. But I don’t remember being particularly adventurous in my eating anyway, more partial to bread and pasta than anything. So getting to eat toast with a creamy beef gravy for dinner always seemed like a treat to me.

creamed chipped beef on toast | foodietots.com

It seems this was a classic diner dish in New England and the Mid-Atlantic, though maybe not as popular as the Southern version, sausage gravy. As I searched the web to see if chipped beef was still a thing (turns out the plastic packs are still sold in the grocery store), I spotted a few recipes that seemed to attempt to make it a little more gourmet. Adding fresh herbs seemed too fancy, but I did add just a little chopped shallot. And we try to eat only natural meat, so I compromised with thin-sliced corned beef. Of course, everything’s better with a fried egg so I ate mine that way, but I served it straight-up to the foodie kids. One liked it enough to ask for seconds, one just ate the toast with the tiniest of dabs in the gravy.

creamed chipped beef with fried egg | foodietots.com

As for me, I think I prefer my occasional sausage gravy over biscuits — but I may make this again some time when we have extra lunch meat on hand.

Recipe: Creamed Chipped Beef on Toast

Makes 4 servings

Ingredients:

  • 8 slices wheat bread
  • 1 tablespoon chopped shallot
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1/8 teaspoon sea salt
  • dash paprika
  • 2 cups milk
  • 4 ounces corned beef, chopped
  • optional: eggs

Instructions:

1.  Melt butter in sauce pan over medium low heat. Add shallot and cook for 1-2 minutes until soft. Add flour, salt and paprika and cook, stirring, until smooth and bubbly. Let simmer for 1 minute.

2.  Add 1/2 cup milk and whisk until smooth, then add remaining milk and increase heat to medium. Stir until sauce is thickened and smooth. Reduce heat to low and stir in chopped beef. Cook several minutes more while preparing toast.

3. Toast bread. Serve with chipped beef gravy over top (and optional fried eggs), season with black pepper.

***

Get more Retro Recipe inspiration from these Sunday Supper bloggers!

Bodacious Breakfasts and Appetizers:

Made in the Shade Main Dishes:

Swell Side Dishes:

Dreamy Desserts:

The Bee’s Knees Beverages:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Slow Cooker Stout Chicken Stew #SundaySupper

Sunday, March 16th, 2014

Rumor has it that spring is just around the corner, but with snow in the forecast yet again it’s hard to keep the faith. If, like me, you’re starting to tire of heavy stews for Sunday supper, this one is made with chicken for a lighter feel. The bright green peas also add a welcome hint of spring. It’s officially a St. Patrick’s Day dish, as an Irish stout (i.e. Guinness) flavors the sauce.

This stew is easy to prepare — after browning the chicken and cooking the bacon, it all goes into the slow cooker to braise for 4 hours on high or about 7 on low. The peas are added at the end to keep them bright and crisp — no mushy peas here.

While it’s cooking, I set out a green vegetable crudite to snack on. A selection of Irish cheeses, of course. Serve the stew with some Irish soda bread and, naturally, a glass of stout. (Maybe a root beer for the kids, though.) And follow it all with a not-too-sweet Guinness chocolate cake. You’ll be well-fueled to deal with shoveling more snow…. or whatever your St. Patrick’s Day brings.

Slow-Cooker Stout Chicken Stew | FoodieTots.com

Recipe: Slow Cooker Stout Chicken Stew

Adapted from Eating Well
Makes 6-8 servings

Ingredients:

  • 6 tablespoons plus 1/2 cup all-purpose flour, divided
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 2 1/2 pounds chicken thighs, skin removed
  • 1 tablespoon olive oil
  • 3 pieces bacon, chopped
  • 1 14-ounce can Guinness beer or other stout
  • 4 large carrots cut into 1-inch pieces
  • 2 red potatoes, cut into 1-inch pieces
  • 1 small yellow onion, chopped
  • 4 cloves garlic, chopped
  • 1 1/2 teaspoons dried thyme
  • 1 cup chicken broth
  • 2 cups frozen peas, thawed

Instructions:

  1. In a shallow bowl, combine 6 tablespoons flour with 1/2 teaspoon each salt and pepper. Dredge chicken thighs in the flour and set aside on a plate.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned, 2 to 4 minutes per side. (May need to do this in two batches.) Remove chicken and place in slow cooker.
  3. Add bacon and cook, stirring, until crisp. Sprinkle remaining 1/2 cup flour over the bacon and cook, stirring, for two minutes. Add beer and cook, stirring, until flour is dissolved into a sauce. Pour over the chicken in slow cooker. Add carrots, potato, onion, garlic and thyme, spreading over chicken. Pour chicken broth over.
  4. Cover and cook until chicken is tender, 4 hours on high or 7-8 hours on low.
  5. 10 minutes before end of cooking time, stir in peas. Season with additional salt and pepper to taste.

St. Patrick's Day #SundaySupper tablescape | FoodieTots.com

~

For many more ways to Eat Your Greens this St. Paddy’s Day (or all spring long!), check out these other recipes from the #SundaySupper bloggers:

Green Light Appetizers and Sides

Getting Greens Through Salads

Entreés That Will Leave You Green With Envy

Desserts and Beverages That Will Make Others Turn Green

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.