Posted by Adam Kuban, May 3, 2008 at 6:00 PM
Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
While the unofficial start to grilling season, Memorial Day, is yet to come, it's May, so what the H. And, to conflate two hallmarks of May, I think I'm going to fire up my own grill for the following recipe; it's adapted from a Rick Bayless recipe I clipped at some point, and I figure it's somewhat appropriate for Cinco de Mayo, which, for the non-Spanish-speaking folks in the audience, is this Monday, May 5. So check your propane tank or stock up on some coal and viva la grilling!
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Posted by Adam Kuban, April 26, 2008 at 5:00 PM
Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
I don't know how it happened, but my favorite dish from my go-to neighborhood Italian restaurant happens to be a simple concoction of penne tossed with some good olive oil and some sautéd garlic and broccoli—all topped by a grilled chicken breast. I always picture it as their sop to dieters or calorie-concious diners, and I always feel like it's akin to ordering steak at a seafood joint.
I order it because over the past year or so, I've started getting the acid reflux after eating heavily tomato-sauced foods, and this lightly treated pasta preparation appeals to me. The price, however, does not. (I'm embarrassed to even mention it here because it's ludicrous for what actually goes into it.)
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Posted by Adam Kuban, March 29, 2008 at 5:00 PM
Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
I don't know what did it, but this past week I'd been craving a good sloppy Joe. Luckily, I had just the recipe for these tangy-sweet sandwiches.
You see, a couple years ago, I had a similar craving, but I wanted to avoid whatever weirdness might be in those canned mixes. I was thinking aloud about this around a coworker at the time, and the following week, out of nowhere, she dropped off a hand-written recipe on my desk for "Hamburger Goo." I'm not going to lie and say it's faster than opening a can and pouring, but really, all you have to do is dice some onion and chop some celery and you've done the heavy lifting. After that, it's just a matter of browning some ground beef and measuring out some basic pantry staples.
If you're a fan of the canned stuff, this recipe is a pretty close approximation, and you can feel all the better for it knowing exactly what goes into it.
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Posted by Adam Kuban, March 15, 2008 at 5:00 PM
Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
I'm on a pork kick with Sunday Supper lately. This is one I've made for a small dinner party and it turned out admirably. I've only ever made it for a dinner party because it's a darn big roast for only one or two people, which is usually the number sitting down for dinner in my house. It's from Seattle chef Tom Douglas's Big Dinners (look at that title—what'd I tell you?), and he recommends serving bread dumplings with it. It's all I can do to manage a roast like this, so I'd probably do something a little less time-consuming, like mashed potatoes. Whatever you serve with it, though, make sure it's gravy-friendly, because even after pouring a quarter of it over the pork, you'll still have an ample supply.
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Posted by Adam Kuban, March 8, 2008 at 5:00 PM
Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
If you've been following along this week, you might know that I picked up a panini press for the office and have been using it to cook lunchtime sandwiches like a madman. Well, this crazy appliance also doubles as an electric grill, so I'm eager to try my hand at some recipes that require the use of either an outdoor grill or a grill pan on the stove. I figure the press/grill/griddle will work almost as well as a grill pan, which is what I would have to use (if I had one) on such a cold and rainy weekend. This recipe is for a dish that I'm going to try this week—Vietnamese-style grilled pork. While the first half of it requires the use of a stove, it's one that I've only ever finished over coals. The new electric grill worked like a charm for panini, so it's time to force it into some new territory.
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Posted by Adam Kuban, March 1, 2008 at 5:30 PM
Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Brian Halweil's thoughtful words on braising yesterday had me searching Serious Eats for a boeuf Bourguignon recipe to offer up to readers. Until now, the dish was missing from this site's recipe box. Below is a preparation I've had some luck with a few times in the past. It's adapted from Susan Spungen's Recipes, a Collection for the Modern Cook. As Brian pointed out, winter is the perfect time for braising, and boeuf Bourguignon is one of the most iconic braised dishes out there.
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Posted by Adam Kuban, February 23, 2008 at 5:00 PM
Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
While I was talking to my mom on a visit home recently, she reminded me that I used to call beef stroganoff "beef goofy."
"Why?" I asked. She had no idea. I don't know either, but that crazy name conjures up all sorts of comfort food memories for me and is one of my favorite meals to wind down the weekend with.
When I was a kid, our family used to make the sauce from a package, but when I started cooking for myself, I found it wasn't that much harder to do it from scratch. In fact, the hardest part for me is getting the timing down on the egg noodles that I serve and eat the stroganoff over. I usually prepare the noods ahead of time, like my mom did, and let them sit in the colander in the sink until the sauce is ready to serve. If you're a little slow with the sauce-makin', just give the noodles a quick heat for a half a minute or so in the nuker.
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Posted by Adam Kuban, February 9, 2008 at 7:00 PM
Each Saturday evening we bring you a Sunday Supper recipe. Why Saturday? So you have time to shop and prepare for tomorrow, of course!
I only discovered the Silver Palate Cookbook after joining Ed Levine here at Serious Eats. He recommended it early on as indispensible. But it wasn't until the 25th Anniversary Edition came out that I actually picked up a copy. And now, whenever I'm at a loss for dinner or want to beef up my recipe repertoire, I turn to it.
One of my favorite quick and easy recipes from it is this one for Tortellini with Gorgonzola Cream Sauce. I actually haven't made it in quite a while, but Jamie Forrest's recent blue cheese dip post—and the fact that he stopped by Serious Eats HQ with samples of it (thanks, Jamie!)—has me hankerin' for this pasta dish again.
The book's authors recommend it as either a first course or light main, and I generally make it as a main, accompanied by a simple salad and some good oven-warmed crusty bread. It makes enough for six servings, which is too much for one or two, so if you find yourself with leftovers after making it tomorrow night, you'll have a couple lunches or dinners for next week.
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Posted by Adam Kuban, January 19, 2008 at 6:00 PM
Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
As the name of a recipe, I've loved "Country Captain" since first reading about it I don't know when. It sounds so quaint and of-another-time, leading to speculation about who the original captain was and, stretching it, what he may have looked like—I imagine him as a combination of the Gorton's fisherman and Colonel Sanders.
I was reminded of this dish recently while reading through David Kamp's The United States of Arugula, which gives an interesting history of "the American food revolution." In a footnote, Kamp mentions that "the curry craze may well have been instigated, or at least stoked, by the Associated Press's widely read Cecily Brownstone, who started at AP in 1947 and was most famous for her recipe for Country Captain, a chicken dish served in a curry sauce studded with almonds and currants." The recipe, Kamp says, is thought to have come from Savannah, Georgia, and a nineteenth-century sea captain there who had visited India.
This article about Brownstone and the dish she made famous, however, offers a different origin story—and illustrates just how closely Brownstone presided over the recipe's history and various interpretations:
"Using a breast, can you imagine?" she said in a recent telephone interview. "I don't want to give names—I really don't want to get into that—but can you imagine that someone actually used cream? Cream! And they called it 'Country Captain'! It is very discouraging."
The recipe I'm going to attempt, given in James Beard's American Cookery, is Brownstone's. I'm adapting it here for this week's Sunday Supper.
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Posted by Ed Levine, January 12, 2008 at 6:00 PM
Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
I'm a roast chicken freak, so I was immediately drawn to Simon Hopkinson's Roast Chicken and Other Stories
Hopkinson's book has become a surprise best-seller, and why not? The British magazine Waitrose Food Illustrated calls it "the most useful cookbook of all time." Now there's a blurb.
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