Unsure of What's Next for #SundaySupper? We Got You Covered

No need to be left out in the cold; We Got You Covered

For those of you reading this in the United States, I hope you're having a wonderful Thanksgiving filled with family, friends and food.

I'm pleasantly surprised this week because I wasn't expecting as many participants as we received due to the holiday. Apparently, they've got me covered which is the theme of this week's #SundaySupper event. There is food covered by some tasty toppings in addition to covering other topics, such as turkey leftovers, budget friendly holiday meals and homemade dishes so chemicals that are in store-bought foods can be avoided.

I'd also like to thank Heather of Hezzi-D's Books and Cooks (her link is below) and her spouse, Frank, for the picture above. Heather posed for the picture and Frank operated the camera.

This week's Sunday Supper Participants

Please join me in checking out this week's Sunday Supper contributors:



Covered Appetizers and Entreés

• Slow Cooker Cheesy Party Mix from Hot Momma's Kitchen Chaos
• Personal Steak Pot Pies from The Foodie Army Wife
• Slowcooker Bean and Ham Soup from Jane's Adventures in Dinner
• Butternut Squash & Cheddar Potatoes Au Gratin from Cupcakes & Kale Chips
• Salmon en Croute from Curious Cuisiniere
• Excellent Beef Stew from Noshing With The Nolands
• Salisbury Steak with Mushroom Gravy from Food Lust People Love
• Pigs in a Blanket (Cabbage Rolls) from Cindy's Recipes and Writings

Covered Desserts

• Banana Coffee Cake with Chocolate Chip Streusel from Killer Bunnies, Inc
• Bacon Cinnamon Rolls with Maple Frosting from Bobbi's Kozy Kitchen
• Streusel Topped Apple Pie from A Kitchen Hoor's Adventures
• Dark Chocolate Cake Batter Truffles from Take A Bite Out of Boca
• Chocolate Satin Pie from That Skinny Chick Can Bake
• Banana Butterscotch Muffin-Cake from What Smells So Good?
• Chocolate Banoffee Pie from Happy Baking Days
• 1 Easy Chocolate Macaron Recipe, 3 Japanese Wine Fillings from NinjaBaking.com
• Chocolate Covered "Party Popcorn" from Ruffles & Truffles
• Caramel Apple Bundt Cake from Pies and Plots

Not Sure What To Do? We Got You Covered

• Cilantro Turkey Salad with Farro and Mango from Shockingly Delicious covering turkey leftovers
• Back to Basics: How to Truss a Chicken for Roasting from Crazy Foodie Stunts covering a cooking technique
• Peppermint Whip Cream from Peanut Butter and Peppers covering a vegan and dairy-free dessert topping
• Gluten Free Lego Cookies from Hezzi-D's Books and Cooks covering a gluten-free dessert
• Mexican Coffee Bun from The Urban Mrs covering a dessert with an uncommon ingredient
• Cranberry Walnut Crumble Bars from Magnolia Days covering an idea for fresh cranberries
• Raspberry Swirl Cheesecake Bars from Alida's Kitchen covering a quick and easy cheesecake fix
• Prosciutto covered Rosemary Pork from Family Foodie covering a holiday meal on a budget
• Homemade Yellow Cake Mix from Treats & Trinkets covering a cake mix without the chemicals from store-bought ones
• Waffled Cranberry Cream Cheese Turkey Sandwiches from Neighborfood covering turkey leftovers
• Apple Cider Doughnuts from The Texan New Yorker covering a dish made at home so you don't need to wait in long lines for it

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.

Spaghetti Ubriachi for a Thanksgiving #WeekdaySupper

Spaghetti Ubriachi

Earlier this year, the team at Sunday Supper Movement expanded their reach by introducing #WeekdaySupper. The concept is very similar to my Light Stunt series: quick and easy meals that can be prepared after returning home from a long day at the office. A different member of the Movement publishes a dish each weekday, Monday through Friday.

The Challenge

There are several motivations for this dish. First, I wanted to update a similar dish I profiled in the summer of 2012 with an easier method. Second, these ingredients are staples and it wouldn't be a stretch to already have them on hand especially this week. Third, this is a good way to use leftover wine and finally, I recently accepted the position of moderator within the Sunday Supper team, but hadn't participated in a Weekday event and needed to so I could advise other members, should the need arise.

The Source

Adapted from page 80 of Fabio's Italian Kitchen by Fabio Viviani with Melanie Rehak.

Ingredients

2 quarts water
1 750-mililiter bottle red wine
1 teaspoon sugar
Kosher salt, as needed
1 pound dried spaghetti (Do not use fresh pasta)
1/2 pound pancetta, diced (I substituted bacon)
2 tablespoons unsalted butter
1/2 cup ricotta cheese
1/2 cup shelled walnuts, chopped
Freshly grated parmesan, for garnish
Fresh Italian parsley, chopped for garnish

Method

1. Combine the water, sugar, salt and wine in a large stockpot and bring to a boil over high heat. Drop the pasta and cook until just shy of al dente (normally about 2 to 3 minutes less than the package instructions). Reserve 1/2 cup of the cooking liquid then drain in a colander and set aside.

2. In a large skillet, melt the butter over medium heat, then add the pancetta to render it's fat. Add the reserved spaghetti with the reserved boiling fluid, 1 tablespoon at a time until the fluid has been absorbed and the pasta is al dente. Remove from heat, then toss with the ricotta and walnuts. Serve in warmed bowls garnished with parmesan and parsley.

Successful?

I probably should point out that spaghetti ubriachi is Italian for drunken spaghetti. Yes, this dish was well balanced in flavor, but then again, it's difficult to screw up wine, cheese, pasta and bacon.

Oh, and please don't forget to check out this week's other WeekdaySupper participants:

• Monday, November 25th: Ham & Cheese Calzones by The Foodie Army Wife
• Wednesday, November 27th: Chicken Chile Verde Quesadillas by La Cocina de Leslie
• Thursday, November 28th: Roast Beef Rice Noodle Salad by Magnolia Days
• Friday, November 29th: Slow Cooker Teriyaki Turkey by Foxes Love Lemons

Butternut Squash Gnocchi with Balsamic Brown Butter for a Squashin' Winter #SundaySupper

Butternut Squash Gnocchi with Balsamic Brown Butter

Thank you for your patience with my hiatus.

About a year ago, I moved to my current residence where I published my first dish from my new home. At the time, I hadn't worked out the best place to take pictures of my food which resulted in a shoddy pictures, even by my low standards. So when the team at #SundaySupper Movement tackled winter squash dishes this week (hosted by Heather of girlichef), I welcomed the opportunity to reshoot and update my pumpkin gnocchi dish.

The Challenge

Fix my sub-standard photography.

The Source

I substituted butternut squash for the pumpkin plus an egg for the olive oil and updated the brown butter sauce for more flavor using this Emeril Lagasse recipe, but omitted the herbs in the gnocchi dough and followed Willow's method ofWill Cook for Friends.

Ingredients

1 butternut squash (about 2 pounds) halved lengthwise, seeds and fibers removed
2 tablespoons extra-virgin olive oil
2 1/2 cups all purpose flour, plus more if needed
1 egg
1/4 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
1 cup (2 sticks) unsalted butter
1/4 cup minced shallots
1/4 cup balsamic vinegar
3 tablespoons fresh sage, finely chopped plus more for garnish
Freshly grated parmesan cheese for garnish

Method

1. Roast the squash and make the dough: Preheat the oven to 375° Fahrenheit. Rub the olive oil into the flesh and season with salt and pepper. Place on a foil-lined sheet pan and roast in the oven until tender, 45 minutes to 1 hour. Remove from the oven and rest until cool enough to handle. Scoop out the flesh into a large bowl and discard the skins. Too the squash, add and combine the egg, nutmeg, salt and pepper. Cover the mixture with the flour and work it into a dough using your hands. Once complete, cover with a damp towel and rest at room temperature for 30 to 45 minutes.

2. Make the gnocchi: Place the dough on a lightly floured flat surface and divide into 4 equal portions. Roll each portion into a long rope, about 3/4-inch thick. Cut each rope crosswise into pieces 1/2-inch to 3/4-inch long. If not using immediately, freeze on a floured sheet tray.

3. Cook and finish the dish: Bring a well salted pot of at least 4 quarts to a boil over high heat. Add the gnocchi and boil until they float to the top. Drain and set aside. In a large skillet over medium heat, melt the butter until the foam subsides and the butter turns an amber color and releases a nutty aroma, about 3 minutes. Remove from heat and add the shallots, vinegar and sage, then season with salt and pepper to taste. Stir to combine. Add the gnocchi and toss to combine. and heat through. Serve in warmed bowls and garnish with fresh sage and parmesan cheese.

Successful?

If I remember correctly, my dish from last year was one of the most balanced I had consumed in a long time, hitting all the notes, despite my problems documenting the occasion: sweet, savory, salty, and sour. This dish was no different but they key is the well seasoned brown butter. If you're interested in the prior photo I've published, you can view it here.

In other news, I can't speak highly enough of Isabel, the founder of the #SundaySupper Movement and Anne of Webicurean who I had the pleasure of meeting in person a couple of weeks ago over dinner when Isabel was in town on business. Anne and I are local. Mrs. Stuntman and our daughter also attended and left the meeting with a better understanding why this movement has attracted so many participants.

From, left to right, me, Isabel and Anne.

Other Sunday Supper Participants

And finally, please check out this week's other Sunday Supper contributors:



Breakfasts and Breads

• Maple Butternut Squash Donuts from Mess Makes Food
• Pumpkin Sweet Rolls from Basic N Delicious
• Vegan Pumpkin Scones with Maple Nutmeg Icing from Killer Bunnies, Inc

Appetizers, Starters, and Condiments

• Butternut Squash and Couscous Patties-Indian Inspired from Soni's Food
• Pumpkin Hummus with Spiced Lamb from girlichef
• Quick Pumpkin Butter from Shockingly Delicious

Soups, Sandwiches, and Salads

• Black Bean and Butternut Squash Chili from Supper for a Steal
• Black Bean Pumpkin Soup from What Smells So Good?
• Butternut Squash and Bacon Grilled Cheese from Ruffles & Truffles
• Butternut Squash Soup from That Skinny Chick Can Bake
• Hearty Quinoa Chicken Stew with Butternut Squash from Citronlimette
• Roasted Buttercup Squash and Black Bean Soup (Dairy free) from The Not So Cheesy Kitchen
• Roasted Butternut Squash and Vegetable Soup from Kudos Kitchen By Renee
• Roasted Squash and Mexican Black Bean Salad from Peanut Butter and Peppers
• Roasted Squash and Sesame Noodle Salad from Jane's Adventures in Dinner

Main Dishes

• Butternut Squash and Spinach Quesadillas from The Dinner-Mom
• Butternut Squash Gnocchi with Balsamic Brown Butter from Crazy Foodie Stunts
• Butternut Squash Lasagna from Hip Foodie Mom
• Butternut Squash-Sage Cream Sauce with Sausage Spaghetti from Daily Dish Recipes
• Carnival Squash with Maple Sausage Stuffing from Cindy's Recipes and Writings
• Chorizo-Stuffed Acorn Squash from Small Wallet Big Appetite
• Butternut Squash with Spicy Wild Rice and Queso Fresco from Vintage Kitchen Notes
• Pumpkin Alfredo from Hezzi-D's Books and Cooks
• Pumpkin Enchiladas from La Cocina de Leslie
• Pumpkin Risotto with Bacon, Goat Cheese, and Pecans from The Weekend Gourmet
• Roasted Butternut Squash and Brussels Sprout Pizza from Curious Cuisiniere
• Sausage and Apple Stuffed Acorn Squash from The Messy Baker
• Spaghetti Squash in a Creamy Sausage Sauce from Cookin' Mimi
• Spaghetti Squash Shrimp Scampi from Pescetarian Journal

Side Dishes

• Acorn Squash with Cinnamon and Cranberries from Noshing With The Nolands
• Butternut Squash and Apple Crumble from The Wimpy Vegetarian
• Butternut Squash Gratin with Sage Pesto & Gorgonzola from Cupcakes & Kale Chips
• Chorizo and Craisin Stuffed Acorn Squash from Family Foodie
• Parmesan-Roasted Acorn Squash from The Urban Mrs
• Pumpkin Macaroni and Cheese from Big Bear's Wife
• Roasted Butternut Squash with Balsamic Vinegar Honey Butter from Food Lust People Love
• Roasted Butternut Squash with Wilted Kale, Mushrooms and Garlic from Take a Bite Out of Boca
• Skillet Buttercup Squash with Bacon from Magnolia Days
• Slow Cooker Squash and Apples from Mama's Blissful Bites
• Sweet N Spicy Baked Chipotle Butternut Squash Fries from Sue's Nutrition Buzz
• Twice Baked Pumpkin Stuffed Sweet Potatoes from Bobbi's Kozy Kitchen

Desserts

• Butternut Squash Cupcakes with Browned Butter Frosting from Treats & Trinkets
• Pumpkin Pie Crumb Bars from Pies and Plots

Wine Pairing Recommendations for Squashin' Winter #SundaySupper from Enofylz Wine Blog

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.