Recipe | Spring Quinoa Salad + Watercress Pesto adapted from Aran Goyoaga

We had the pleasure of hosting a Food Photography + Styling Workshop this past weekend with our friend Aran Goyoaga. We adapted the delicious Spring Quinoa Salad recipe from her cookbook Small Plates + Sweet Treats to include one of our favorite seasonal vegetables, ramps.

Spring Quinoa Salad

hazelnut and watercress pesto

Serves 6

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For the Pesto

 

1/4 cup (30 g) hazelnuts

1 clove garlic, minced

2 cups (40 g) watercress

2 tablespoons grated Parmesan cheese

1/2 teaspoon salt

1/4 cup (60 ml) olive oil

 

Place the hazelnuts in a dry skillet and toast them over medium-high heat for 5 minutes or until golden. Transfer them to a dry kitchen towel and rub them together to remove the skin.

Combine the garlic and hazelnuts in a food processor and process to a fine powder. Add the watercress, Parmesan, and salt and continue processing. Add the olive oil in a steady stream while the machine is running until it comes together into a creamy paste.

The pesto may be stored in the refrigerator for up to 3 days or frozen for up to 1 month.

 

For the Salad

 

1 bunch of baby carrots, peeled and stems removed (leaving 1-inch top)

6 tablespoons olive oil olive oil

1 tablespoon harissa

2 cups (500 ml) chicken stock or water

Salt

1 cup (175 g) quinoa, rinsed

1 bunch of ramps, rinsed

2 ounces (60 g) feta cheese, crumbled

1/4 cup (15 g) fresh mint leaves

1/4 cup toasted hazelnuts, coarsely chopped

2 teaspoons finely grated lemon zest

1/2 teaspoon freshly ground black pepper

Baby red watercress

1 medium watermelon radish, finely shaved

 

 

Preheat oven to 400F. Toss the carrots with 2 tablespoons of olive oil,  harissa and large pinch of salt. Transfer to a lined baking sheet and roast until tender for 25 minutes.

In a medium saucepan, bring the chicken stock and 1/2 teaspoon of the salt to a boil. Add the quinoa, lower the heat to a simmer, cover the pan, and cook for 15 minutes. The quinoa will absorb all the water. Transfer to a large bowl to cool and fluff using a fork.

Meanwhile, trim the roots from the rinsed ramps before tossing with 1 tablespoon of olive oil and a pinch of salt. Transfer to a lined baking sheet and roast until tender, about 5 minutes.

Add the feta, mint, hazelnuts, lemon zest, 1/4 cup olive oil and black pepper to the quinoa and toss. Top with roasted carrots, baby red watercress, roasted ramps and shaved radish.

 

Recipe | adapted from Small Plates + Sweet Treats by Aran Goyoaga

Photo + Styling | Karen Mordechai

WEEKEND GUIDE | 05.01.15

WATCH | Anthony Bourdain explore our recent vacation spot, Miami

EXPLORE | the New Whitney museum opening today. Don't forget to visit Danny Meyer's new Untitled cafe while you're there.

VISIT | this Fox Fodder Farmer's Market Spring Edition

or

Ramp Fest Hudson 2015

COOK | these Spring mushrooms available at the Union Square Farmers Market

TASTE | the octopus rice with coriander, olive and lime at newly opened Lupulo

 

Photo + Styling | Karen Mordechai

Pictured | Blood clams, called so due to the vibrant red liquid that spills from them when opened

 

WEEKEND GUIDE | 04.24.15

WATCH | the entire season of Chef's Table, the new, delicious documentary series 

MAKE | this beautiful salad from Aran Goyoaga

Or

your own dashi

CURATE | we are adding this beautiful hairpin table to our studio seating area

ANTICIPATE | the NYC arrival of one of the best bread bakeries in the world

TASTE| Spring time ice cream innovations

EAT | the sopressata picante wood fired pizza at newly opened Industry Kitchen

 

Photo + Styling | Karen Mordechai

Recipe | Black Beluga Lentils with Prosciutto + Yogurt

Black Beluga Lentils with Prosciutto + Yogurt

Serves 4

 

1 cup black beluga lentils

2.5 cups water

3 Tbs extra virgin Olive oil

1.5 Tbs red wine vinegar

1/2 cup of chopped herbs (we used chives, parsley + mint)

Flaky sea salt 

Prosciutto (we used la Quercia), 4-6 slices

Whole greek yogurt

 

In a medium saucepan, bring the lentils and the water to a boil. Reduce the heat and let simmer for 15 minutes. Once cooked, but still al dente, drain lentils and place in a bowl to cool.

Using a sharp knife and a cutting board, give your assorted herbs a good rough chop. Add herbs to lentils and toss with the red wine vinegar and olive oil and salt to taste. 

Serve on a platter with a generous dollop of yogurt and some roughly torn prosciutto slices. Sprinkle with flaky sea salt and additional herbs to taste.

 

Sources | Lentils | Prosciutto la quercia | Yogurt 

Recipe | Karen Mordechai

Photo + Styling | Karen Mordechai


Recipe | Trumpet Toast with Dorset Cheese + Thyme

Trumpet Toast

with Dorset Cheese and Thyme

Serves 4-6

 

1 loaf of Rye + Sunflower Bread  cut into 1/2 inch slices

1 lb trumpet mushrooms, sliced

3 Tbs Olive oil

1/2 tsp of salt

1 Garlic Clove

Ten Sprigs of Thyme

Sea Salt and Cracked Black Pepper

1/2 lb Dorset Cheese

 

Preheat grill pan or griddle to medium high heat.

In a large bowl, toss the mushrooms with 3 tablespoons of olive oil and 1/2 teaspoon of salt about half of the thyme, so that all the mushrooms are evenly coated.

Place mushrooms on grill pan and let sit for 4-5 minutes to ensure nice grill marks. Flip each mushrooms and repeat the process on the other side for 2-3 minutes. Once all of the mushrooms have good color, remove from the heat and set aside. 

Cut cheese into 1/3 inch think slices. Brush each side of your bread slices generously with olive oil and place on grill for 2-3 minutes. Flip the toast. Rub with one garlic clove, halved and top with one slice of cheese. Allow toast to remain on grill for 1 more minute.

 

Remove toasts from grill and top with trumpet mushrooms. Garnish with additional thyme, sea salt and olive oil, to taste. Enjoy!

 

Sources | Rye + Sunflower Bread | Dorset Cheese 

 

Recipe | Karen Mordechai

Photo + Styling | Karen Mordechai

 


Recipe | Lemon Hummus with Poppy Seeds + Black + White Sesame Seeds

Hummus is a staple in the Sunday Suppers kitchen. It is effortless to make and can be dressed up an infinite number of ways. Here, we took our lemon hummus recipe from the cookbook and spread it on seedy rye crackers before sprinkling it with poppy seeds and black and white sesame seeds. Feel free to top yours with whatever you have on hand!

Hummus Recipe from Sunday Suppers | Recipes + Gatherings
Photos + Styling | Karen Mordechai

Recipe | Little Vegan Chocolate Cakes

This recipe from the Sunday Suppers cookbook was dreamed up for Sophia's 2nd birthday party who was intolerant to dairy at the time. That the cakes are also vegan is simply another happy coincidence. Tasting them, one would never know!

Little Vegan Chocolate Cakes

Makes 12 mini bundt cakes

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1⁄4 cup unsweetened cocoa powder, plus extra for dusting

11⁄2 cups all-purpose flour

1 1⁄4 cups sugar

1 teaspoon baking soda

1⁄2 teaspoon salt

1⁄3 cup vegetable oil

1 teaspoon vanilla extract

1 teaspoon distilled white vinegar

1 1⁄4 cups water

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Preheat the oven to 350°F. Lightly grease 12 mini Bundt pans, and dust with cocoa powder.

In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.

In a medium bowl, combine the oil, vanilla, vinegar, and water and mix until smooth. Add the wet ingredients to the dry, and whisk until smooth.

Pour the batter into the prepared cake pans, filling them three-quarters of the way full. Bake mini cakes for 20 to 25 minutes, until a tester inserted into the center comes out clean. Remove from the oven and allow to cool in the pans on a rack. Once cooled, transfer the cakes onto platters or cake stands.  Dust with powdered sugar and enjoy!

 

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Recipe | Karen Mordechai from Sunday Suppers | Recipes + Gatherings

Photo + Styling | Karen Mordechai 

Recipe | Grapefruit + Olive Oil Cake with Bittersweet Chocolate

Grapefruit + Olive Oil Cake with Bittersweet Chocolate

Serves 8-10

 

Unsalted butter, for the pan

¾ cup / 180 ml freshly squeezed grapefruit juice, divided

1 ½ tbsp freshly grated grapefruit zest, divided

½ cup / 125 g whole-milk plain yogurt

3 large eggs

2/3 cup / 160 ml best quality extra virgin olive oil

¾ c / 150 g granulated sugar

1 ¾ c / 235 g all-purpose flour

1 ½ tsp. baking powder

¼ tsp baking soda

1 ¼ tsp kosher salt

4 oz. / 110 g bittersweet chocolate, finely chopped

1 ½ c / 170 g confectioners’ sugar

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Preheat the oven to 350 F. Butter a 9 x 5-inch loaf pan.

Add ½ cup / 120 ml grapefruit juice to a small saucepan set over medium heat.  Bring to a simmer and reduce the juice by half. Cool slightly.

In a medium bowl, combine 1 tbsp grapefruit zest, yogurt, eggs, olive oil, and reduced grapefruit juice and whisk to mix well.

In a large bowl, add the granulated sugar, flour, baking powder, baking soda, and salt. Whisk to combine.

Add the wet ingredients to the dry ingredients. Mix until everything is well blended. Stir in the chocolate.

Pour the batter into the prepared pan and place in the hot oven. Bake until the cake is deeply brown and set and springs back gently when pressed, 50 to 55 minutes.

While the cake bakes, prepare the glaze. In a bowl, combine the remaining ½ tbsp grapefruit zest with the remaining ¼ cup / 60 ml grapefruit juice. Gently, in order to prevent a confectioners’ sugar snowstorm, stir in the confectioners’ sugar and continue to stir until well mixed.

Let the cake cool in the pan for 5 minutes before cooling on a wire rack.

When cooled to room temperature, place the cake on a serving platter and drizzle with half the glaze. Reserve the rest of the glaze for serving along with the sliced cake. Serve with crème fraîche, if desired. The cake can be made 1 day in advance.

Recipe | Ashley Rodriguez from Date Night In 

Photos + Styling | Karen Mordechai