Sunday Supper has long been a tradition around my table, even before I had kids. When my husband and I first moved to DC after college, we hosted friends for supper every week. I had my subscription to Gourmet magazine (rest in peace) and our single friends were willing guinea pigs as I experimented with new recipes. Now, my audience is a little more demanding, but I still believe Sunday Supper is a time to gather around the table and create family memories. So I’m excited to finally join in, officially, with the Sunday Supper Movement — a weekly virtual gathering of bloggers sharing what’s on their family table.
This week, the #SundaySupper theme is Tapas. Inspired by my husband’s favorite dish at our favorite tapas restaurant, gambas al ajillo (shrimp with garlic), I added a couple clementines which are a staple of the season in our kitchen. The bright citrus flavor complements the garlic-infused oil that dresses the shrimp. Delicioso!
Traditionally, tapas are served before dinner (and with a drink), but an assortment of small plates is easily made into a family-friendly supper — I add a salad and make sure to serve with a bowl full of olives and crusty baguette, too.
Recipe: Gambas al Ajillo y Clementina (Shrimp with Garlic and Clementines)
Note: I use a Chilean seasoning, Merkén, that is a smoky pepper blend. You can substitute smoked paprika or red pepper flakes instead, depending on your family’s spice tolerance. Merkén also contains salt, so go lighter on the sea salt if you do use it.
- 12 ounces frozen shrimp, thawed, peeled and deveined
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, thinly slivered
- 2 clementines, peeled and cut into segments
- 2 tablespoons Sherry or dry white wine
- pinch sea salt
- pinch Merken or red pepper flakes
1. Heat olive oil in skillet over medium heat. Add garlic and cook, watching closely, until edges are golden brown. Remove with a slotted spoon and set aside.
2. Add shrimp and cook, turning once until shrimp are pink and opaque. (You may have to do this in two batches to avoid overcrowding the pan.) Season with salt and merken or red pepper flakes. Remove shrimp to serving plate and top with cooked garlic.
3. Add sherry or wine to deglaze pan. Add clementines and sear for another minute or two. Pour clementines and pan liquid over shrimp.
Now for the rest of our tapas party….
Here’s what’s on the Table:
Stuffed Green Queen Olives with Garlic Infused Olive Oil from MarocMama
Cheesy, Tortellini Tapas & Spicy Bacon Ranch Dip from Daily Dish Recipes
Black-Eyed Pea Cowboy Caviar from Shockingly Delicious
Goan Beef Croquettes from Masala Herb
Giardiniera Salad from Peanut Butter and Peppers
Bacon Wrapped Calamari from Jane’s Adventures in Dinner
Patatas Bravas from Supper for a Steal
Caramelized Onion & Gruyere Bites from The Foodie Army Wife
Agave Truffles from Killer Bunnies, Inc
Pear, Brie, and Honey Crostini from Hezzi-D’s Books and Cooks
Tomato Bread from girlichef
Clams in Green Sauce (Almejas en Salsa Verde) from The Little Ferraro Kitchen
Roasted Tomato-Basil Flatbread from Take A Bite Out of Boca
Herb and Citrus Marinated Olives from Magnolia Days
Smoky Paprika Peppers from Small Wallet, Big Appetite
Balsamic Raspberries with Mascarpone Cream from That Skinny Chick Can Bake
Gambas al Ajillo from Manu’s Menu
Squid in Garlic Chili Olive Oil from Food Lust People Love
Tortilla Española from The Not So Cheesy Kitchen
Croquetas de Pollo from Cookin’ Mimi
Low-Carb Salmon Croquettes from Yours And Mine Are Ours
Bruschetta Topping from What Smells So Good?
Herb Roasted Almonds from Curious Cuisiniere
Artichoke Heart and Manchego Spread on Fried Garlic Bread from The Wimpy Vegetarian
Tortillita de Camarones from Cindy’s Recipes and Writings
Patatas A La Riojana (Rioja-Style Potato & Chorizo Stew) from Cupcakes & Kale Chips
Tortillas De Papa y Atun (Tuna and Potatoes Tortilla) from Basic N Delicious
Pocky Cake Pops from NinjaBaking.com
Chorizo Filled Dates Wrapped in Bacon from I Run For Wine
Manchego-Stuffed Spanish Meatballs from The Weekend Gourmet
Roast Onions with Blue Cheese and Pine Nuts from Healthy. Delicious.
Shrimp and Chorizo Tapas from The Texan New Yorker
Blueberry and Lemon Yogurt Quesada from In The Kitchen With KP
Chorizo with Spicy Sweet Potato Tapas from Soni’s Food
Chorizo and Manchego Toast Tapas from Family Foodie
Roasted Bone Marrow with Citrus Salad from The Girl In The Little Red Kitchen
Mushroom Chevre Crostini from A Kitchen Hoor’s Adventures
Serrano Ham and Manchego Croquetas with Smoked Pimenton Aioli from My Other City By The Bay
Krab Filled Avocado Tapas from from Hot Momma’s Kitchen Chaos
Polenta Crostini Bites with Caramelized Mushrooms: Cicchetti – A Venetian Tapas Tradition from La Bella Vita Cucina
& last but not least, Best Wines To Pair With Tapas from ENOFYLZ Wine Blog
Join the #SundaySupper conversation on twitter every 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.
Tags: global flavors · recipes
November 27th, 2013 · 1 Comment
Every once in a while I stumble upon a reminder that I haven’t been fully practicing what I preach and welcoming the kids into the kitchen. The busier our days get, the more tempting it gets to shoo them into the other room with an art project or television to keep them out of the way. With holiday cooking taking even more effort than every day meals, it’s easy to forget that this is the best time to create positive memories around food.
A post by Mayim Bialik on Kveller about her mother’s hand-written holiday menus prompted me to bring the kids into this part of our holiday meal. I asked them one evening what we should include, and I plan to type and print out two copies to let them decorate while I’m, yes, busy cooking. I confess I was a little surprised — maybe even slightly disappointed — there weren’t any off-the-wall requests. (C’mon, kids, mama has a blog to write here. ) The boy suggested broccoli for the green vegetable but was willing to accommodate my suggestion of green beans instead. He wouldn’t back down on his insistence for pumpkin pie over pumpkin cheesecake, but it’s a win I was willing to let him have.
There are just seven of us, so we pretty much stick to the classics with a few twists. We’ll have latkes on the first night of Hanukkah, but this is the Thursday evening menu:
FoodieTots Thanksgivukkah Menu
American Farmstead Cheese
Orange Sage Roasted Turkey
Challah Stuffing with Bacon and Apples
Mashed Potatoes and Gravy
Sweet Potatoes with Bourbon and Marshmallows
Cider & Maple Cranberry Sauce
Green Beans with Lemon Zest
Assortment of NYC Desserts
Of course decorating the table is another easy way to include children in preparing the holiday meal. We made handprint “Menurkey” place mats (pictured above) to complement my fancier centerpiece.
I wasn’t sure how to decorate in a way that tastefully blended the two holidays, but then I stumbled upon this beautiful peacock at West Elm and decided hints of teal and gold would be a nice way to blend the blues of Hanukkah with the browns of Thanksgiving. I also am a big fan of centerpieces that double as dessert, and placed a tiny Seckel pear, crimson pomegranate and trio of rust-hued persimmons on my vintage cake platter with a handful of gelt — those chocolate coins that are essential for playing dreidel after the meal.
How are you including your kids in your holiday meals? Please share your ideas — and happy Thanksgivukkah to all who are celebrating!
PS Visit our Thanksgivukkah Potluck post for last-minute recipes, including our Turkey & Sweet Potato Latkes … Thanksgiving is just one day, but there are eight nights of Thanksgivukkah!
Tags: cooking with kids · holiday
November 11th, 2013 · 1 Comment
Have you been to the farmers market lately? So many colors and varieties of winter squash are on display at ours right now. When I came home with the Kabocha squash I used for tacos a few weeks ago, the boy was disappointed it was not an acorn squash. So we’ve been getting acorn squash once a week, and I decided to use this week’s in a warm grain salad. I discovered quick cooking grains at Trader Joe’s recently and wanted to give the farro a try. I simmered it in water with a pinch of salt and splash of olive oil and it was ready in just 15 minutes — not bad! If you have regular farro, though, be sure to cook according to the package directions.
Recipe: Squash Farro Salad
This warm grain salad can be made with barley or rice if you prefer. We used acorn squash, which is easier to peel after cooking. If you’d rather use butternut, peel and cube it before roasting. And cranberries add a nice color contrast, but golden raisins are equally tasty in a pinch!
Makes 4 servings
- 1 cup uncooked farro
- 1/4 teaspoon salt
- 1 teaspoon olive oil
- 1 acorn squash
- 1/3 cup dried cranberries or raisins
- 2 tablespoons sunflower seeds
- 1 tablespoon maple syrup
- 1 tablespoon champagne or cider vinegar
- 1/4 teaspoon kosher salt
- 3 tablespoons olive oil
1. Prepare farro according to package instructions. If using quick-cooking farro, place farro and two cups of water in a medium saucepan. Add 1/4 teaspoon salt and 1 teaspoon olive oil. Bring to a boil over high heat, then reduce to low, cover and simmer for 10 minutes. Turn off heat and let stand for another 5 minutes, then drain any excess water. Keep covered while preparing the remaining ingredients.
2. Preheat oven to 350 degrees. Cut acorn squash in half lengthwise and remove seeds. Place cut side down on a greased or parchment-lined baking sheet. Cook 25 to 30 minutes, until tender when pricked with a fork. Remove and let cool slightly before cutting off peel and cutting into small pieces.
3. In a small bowl, whisk together salt, maple syrup and vinegar. Drizzle olive oil, whisking until smooth. Set aside.
4. Combine farro, squash, cranberries or raisins and dressing in a large bowl, stirring to evenly distribute dressing. Sprinkle with sunflower seeds and serve warm.
Looking for more squash inspiration? Savory Simple has a round-up of dozens of food blogger recipes using all types of squash. I can’t wait to try these three, in particular:
cheesy pumpkin quinoa stuffed peppers from What Jew Wanna Eat
Asian peanut spaghetti squash stir-fry from Snappy Gourmet
winter squash pies from Adventures in Cooking
This post has also been shared with Meatless Monday blog hops hosted by Recipe Renovator and The Midnight Baker.
Tags: at market · meatless monday · recipes · vegetables · vegetarian · weeknight meals · whole grains
It might seem odd for a blogger to say, but I love paper. Print magazines, real books, and stylish stationery are things I just can’t imagine giving up. And so I am a firm believer in sending holiday cards, though admittedly not always organized enough to do them early. With Hanukkah coming a full month before Christmas this year (we celebrate both), though, I’m feeling a little more pressured to get them out earlier. And, there are usually great deals from the online stationery sites to reward you for planning ahead. Minted.com is one of those sites, and has just launched this year’s holiday collection.
They asked us to take a look, and I quickly found a dozen or so photo card designs that I love. And unlike other places that offer a token one or two Hanukkah cards, Minted offers 75 designs, from the sophisticated to the casual.
How cute is that holiday cookie exchange invitation?
Minted offers special touches, like pressed foil for a glittery touch, and allows you to use multiple pictures if you just can’t narrow it down to one. They have a unique “Find it Fast” tool that lets you upload a photo and quickly see it in multiple designs.
And Minted designers personally review your cards and send a digital proof to ensure they look right before being printed — a definite advantage over those self-serve photo machines. I love their mini-books, too, for those times when you have a lot to share.
If you order from Minted.com by Monday, November 11, you can enjoy $25 off + free ground shipping on holiday card orders with code JOY25FS. Or check out their offers section for the latest discount.
Disclosure: I received a credit from Minted to facilitate this review. As always, all opinions are my own. I have ordered and received Minted cards in the past and they are truly high quality and well designed.
Tags: foodietot faves · foodietots reviews
My maple syrup and cider-sweetened cranberry sauce is a favorite on our Thanksgiving table, but for Thanksgivukkah I decided to give it a new twist, and make a cranberry applesauce to top those turkey and sweet potato (Thanksgiving leftover) latkes. I liked the cranberry so much that I may serve it as a latke topping every year, not just for Thanksgivukkah. It’s super simple to make with kids, too — especially kids who are old enough to peel and chop apples.
Recipe: Maple-Sweetened Cranberry Applesauce
Makes approx. 2 cups
- 2 large apples, cored and cut into large chunks
- 1 cup whole cranberries
- 1/3 cup maple syrup
- 1/3 cup apple cider
- 1/4 teaspoon salt
Note: For a less chunky sauce, peel the apples first.
1. Place all ingredients in a heavy, medium-sized pot. Place over medium low heat and cook, stirring occasionally, until apples and berries cook down to a chunky sauce, about 20 minutes. Cool before serving.
Tags: at market · cooking with kids · holiday · recipes