Balsamic Steak and Arugula Pizza for a National Pizza Month #SundaySupper with #GalloFamily

Balsamic Steak and Arugula Pizza for a National Pizza Month #SundaySupper with #GalloFamily

I suppose you could cross this off my culinary bucket list. I must admit that pizza seems like a rather pedestrian dish to be placed there, given my style, but I had a rather unusual version. There are few factors preventing me from preparing it but chief among them is the fact that, according to the recipe developer, the entire pie weighs in at ten to twelve pounds which is excessive for three people in my family. Possibly next February for a Super Bowl party...

For this dish, I decided to place the focus onto the flavor profile.

Inspiration Behind the Dish

Gallo Family Vineyards has decided to use this opportunity to challenge the team at #SundaySupper to pair its wines with pizza toppings in celebration of National Pizza Month, which is October in the United States. For it, each participant was able to select two wines to pair so I chose chardonnay and cabernet sauvignon, primarily because I'm most familiar with them, so it would theoretically result in better pairings, but also because they are my favorite wines to drink. Not familiar with Gallo Family Vineyards? Well, they have provided a store locator so you can find their wines. Also, please consider giving them a 'Like' on Facebook, following them on twitter and instagram in addition to subscribing to their YouTube channel. Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

When I was conceptualizing the dish, I thought I might pair the chardonnay with French flavors that complement chicken but it looked like many of my peers were also preparing chicken pizzas so I thought I'd pair the cabernet sauvignon. My favorite way to pair it is with beef so, per what has become my standard operating procedure, I consulted The Flavor Bible and was reminded of a flavor pairing I used a couple of years ago with a New York steak dish. It suggested to pair steak with arugula, Parmesan and balsamic vinegar. It has become one of my favorite flavor profiles and I knew it would pair nicely with the cabernet sauvignon so I used it again.

Dish Details

I adapted a number of different sources to create this dish. I used the pizza dough recipe found on page 31 of Fabio's Italian Kitchen by Fabio Viviani with Melanie Rehak with the pizza sauce found on thekitchn.com. For the toppings, I used the balsamic marinade found at food.com and paired it with Ina Garten's arugula topping found on foodnetwork.com.

Ingredients

For the balsamic steak:
1 3/4-to-1 pound flank steak
1/4 cup balsamic vinegar
1/4 cup plus 1 tablespoon olive oil, divided
1 clove garlic, smashed with the side of a knife
Freshly ground black pepper

For the pizza dough:
1/4-ounce (1 packet) dry active yeast
1 1/2 cups water at a temperature of 100° Fahrenheit to 110° Fahrenheit
1 teaspoon sugar
4 cups all purpose flour
1 tablespoon olive oil

For the pizza sauce:
1 28-ounce can whole or diced tomatoes
6 cloves garlic
2 teaspoons balsamic vinegar
Olive oil
Kosher salt
Freshly ground black pepper

Shredded mozzarella and parmesan cheese

For the arugula:
5 ounces arugula
Juice from 1 lemon
Olive oil
Kosher salt
Freshly ground black pepper

Method

1. Prepare the flank steak. Place the steak in a resealable plastic bag, then combine the garlic, balsamic vinegar, 1/4 cup olive oil in a small bowl and season with pepper. Pour the marinade over the steak and refrigerate for at least 1 hour. Remove the steaks from the marinade 30 minutes before searing it and discard the marinade. Pat the steak dry and heat the remaining oil in a large skillet. Once it starts to smoke, sear the steak, approximately 4 to 5 minutes on each side. Remove from the pan and let it rest for 5 minutes, then slice the steak into thin strips. It may also be necessary to cut each strip into bite size pieces. Set aside while you prepare the pizza dough.

2. Prepare the pizza dough and pizza sauce. Using a mixer with the dough hook attachments, combine the yeast, water and sugar in a large mixing bowl. Add the flour in small amounts, mixing well in between each addition until the dough is tacky but not sticky. Remove the dough from the bowl using olive oil if necessary and place on a lightly floured a flat surface. Cover the dough with a dry towel and let it rise for 30 minutes. While the dough is rising, preheat the oven to 425° Fahrenheit then combine the first three ingredients in a blender and drizzle in approximately 1 tablespoon olive oil. Blend the sauce, then season with salt and pepper to taste.

3. Assemble the pizza. Once the dough has risen, Roll the dough, shape it and transfer it to a sheet pan or pizza pan. Spoon some pizza sauce onto the dough, leaving three quarters of an inch space from the edge of the dough. Shower the pizza sauce evenly with the cheeses then top the cheese with the balsamic steak. Bake in the preheated oven until the crust is crispy and the cheese has melted, approximately 9 to 10 minutes.

4. Prepare the arugula and finish the dish. While the pizza bakes, combine the lemon juice and olive oil in equal parts in a small bowl, then season with salt and pepper. Toss the arugula with just enough to dampen, a scant couple of teaspoons. Once the pizza is finished in the oven, top it with the dressed arugula, slice and serve with your favorite Gallo Family Vineyard wine.

Final Thoughts

There are a couple of execution issues I'd like to discuss. First, my source recipe for the instructs to marinate the steak for only 30 minutes to 1 hour but I actually let it sit in the marinade overnight for a stronger balsamic flavor. Secondly, I wanted to specify here that my first attempt at pizza dough failed because I didn't measure the flour. Furthermore I had trouble mixing the flour after a few additions so I might add it all in at once the next time I attempt it. Overall, I was fairly satisfied with the dough because it was comparable to some pizzas I have had delivered. Honestly, pairing wine with pizza initially seemed unnatural to me, however the cabernet did pair with the flavors of the pizza exceptionally well so I will probably do so again the next time I make pizza at home.

Lastly, I'm not the only National Pizza Month celebrant, so be sure to review the others listed below.

Sweet Pizzas

• Apple Pie Pizza by That Skinny Chick Can Bake
• Chocolate Chip Peanut Butter Pizza by Desserts Required
• Peach Maple Mascarpone Dessert Pizza by Whole Food | Real Families

Savory Pizzas

• Apricot Chicken Brie Flatbread Pizza by Feed Me, Seymour
• Autumn Sausage & Sweet Potato Pizza by The Crumby Cupcake
• Balsamic Steak and Arugula Pizza by Crazy Foodie Stunts
• Chicken Parmesan Pizza by Life Tastes Good
• Chorizo and Roasted Pepper Pizza with Arugula by Hezzi-D’s Books and Cooks
• Flammkuchen by Curious Cuisiniere
• Grilled Fig + Prosciutto Pizza by An Appealing Plan
• Jalapeño Popper White Pizza by Food Done Light
• Meat Lover’s Skillet Pizza by Grumpy’s Honeybunch
• Pasta Pizza Pie by Alida’s Kitchen
• Pizza Bagels by Recipe for Perfection
• Portuguese Flatbread Pizza by Family Foodie
• Roasted Butternut Squash, Prosciutto and Goat Cheese Pesto Pizza by Cupcakes & Kale Chips
• Roasted Corn Pizza by Brunch with Joy
• Sauerkraut and Meatball Pizza by Palatable Pastime
• Sausage and Ricotta Naan Pizza by Casa de Crews
• Thai Chicken Pizza by The Redhead Baker

Also Featured: Simple Tips for Wine Cheese Pairings plus Pizza Recipes #SundaySupper with Gallo Family Vineyards.
Need more ideas for celebrating National Pizza Month? Check out Gallo Family Vineyards’ 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 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.

Baby Back Ribs with Roasted Strawberry Barbecue Sauce for a Red, White and Blue #SundaySupper

Baby Back Ribs with Roasted Strawberry Barbecue Sauce for a Red, White and Blue #SundaySupper

Yikes! A quick check of my records finds that I didn't participate in a #SundaySupper event in April which is the first and only month I've missed since I began with the group in January 2013. I had planned to participate in the April 19th Picnic event hosted by T.R. of Gluten Free Crumbley and had prepared a dish but I ran into a few execution issues, so I wasn't able to fulfill my commitment but I'm happy to be back today.

Inspiration Behind the Dish

With this week's #SundaySupper theme, Red, White and Blue, I was considering my options when I noticed some strawberries in my refrigerator Mrs. Stuntman had purchased from Costco. A quick check of The Flavor Bible yielded pairings that suggested a dessert, however I'm not normally a dessert type of guy. I then remembered that pork pairs well with sweet flavors and was intrigued by the thought of strawberries paired with pork. It also occurred to me that I won't be able to compete in Ribfest in the Park this year, but had I been able to attend, I would use this recipe.

Dish Details

From a preparation standpoint, this dish will look a lot like the one I published last July, but with a different sauce. For it, I used a barbecue sauce I found on epicurious as a guide, but it's ultimately a Crazy Foodie Stunts original. Other than the short cut I take in smoking the ribs, I would imagine that this dish could be found on any southern barbecue restaurant.

Ingredients

1 pound fresh strawberries, hulled and cut in half lengthwise
Kosher salt
Freshly ground black pepper
1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon onion powder
1 teaspoon cumin
2 teaspoons chili powder
1 cup ketchup
1 tablespoon balsamic vinegar
2 tablespoons soy sauce
1/8 teaspoon liquid smoke
1 2-to-3 pound rack baby back ribs

Special equipment: smoker bag

Method

1. Roast the strawberries and make the sauce. Preheat the oven to 350º Fahrenheit. Toss the strawberries with salt and pepper, then place on an aluminum foil-lined sheet pan in a single layer. Roast the strawberries in the oven until they soften and start to caramelize, approximately 20 minutes.

In a medium saucepan, heat the olive oil over medium heat, then add the garlic, onion powder, cumin and chili powder to sweat, approximately 1 to 2 minutes. Add in the ketchup, balsamic vinegar, soy sauce and liquid smoke and simmer for 10 to 15 minutes in order to blend the flavors. Adjust the seasoning with salt and pepper if necessary, then remove from heat and let it cool before placing in the refrigerator. The sauce can be made a day ahead of your rib preparation.

2. Rib preparation. Pat the ribs dry with a paper towel, then season with salt and pepper. Place the ribs in the smoker bag bone-side down, then follow the instructions on the smoker bag. In my case, I placed smoker bag on an aluminum foil-lined sheet pan, then placed the oven rack on the lowest position possible and preheated the oven to 500º Fahrenheit. I placed the ribs in the oven at 500 for 15 minutes, then reduced the heat to 375º Fahrenheit for an additional 60 minutes. Remove the ribs from the oven and increase the heat to 425º Fahrenheit, then let the rind rest for 10 minutes before removing them from the smoker bag. Baste the ribs on both sides with the reserved strawberry barbecue sauce and place back in the oven so the sauce caramelizes, approximately 2 to 3 minutes. Let the ribs rest for an additional 5 minutes, then cut crosswise into individual portions and serve with any leftover sauce.

Final Thoughts

From an execution standpoint, there are a couple of items to discuss. In my own evaluation, I found that I reduce the sauce too much and found it overly thick, as I simmered it closer to 20 minutes so I recommended dialing it back to 10 minutes in my instructions above. Secondly, I recommend resting the ribs in the smoker bag after 75 minutes primarily because the bag needs to cool down to handle. The smoker bags I use are sealed shut by folding the open end over twice so I recommend unfolding the bag carefully before removing the ribs because there will be about 1 cup of rendered fat in the bag that needs to be discarded before basting the ribs. The ribs can easily be prepared in the smoker bag on the grill but I highly recommend using indirect heat to caramelize the sauce in step 2 because the sugars in the sauce will cause the ribs to burn easily.

Before I leave you with the other red, white and blue dishes, I just wanted to acknowledge my friend Bobbi of Bobbi's Kozy Kitchen who prepared a similar strawberry barbecue sauce last summer and encourage you to try her recipe too!

Food Using One Color
Red Food

• Baby Back Ribs with Roasted Strawberry Barbecue Sauce by Crazy Foodie Stunts
• Baked Tomato Breakfast Cups by Bobbi's Kozy Kitchen
• Red Velvet Milk Shake by Nosh My Way
• Strawberry Meringue Tartlets by What Smells So Good?
• Strawberry Oat Crumble by The Wimpy Vegetarian

White Food

• Alabama BBQ Sauce by Sew You Think You Can Cook

Blue Food

• Blueberry Breakfast Cookies by Pies and Plots
• Blueberry Cheesecake Ice Cream by Cosmopolitan Cornbread
• Blue Velvet Cupcakes by Hezzi-D's Books and Cooks

Food Using Two Colors
Red and White Food

• Pickled Shrimp with Pico de Gallo by Culinary Adventures with Camilla
• Sausage Rougail (Rougail Saucisse) by The Petit Gourmet

Blue and White Food

• Blueberry Feta Cucumber Salad by Cindy's Recipes and Writings
• Blueberry Pierogi by Curious Cuisiniere

Red, White and Blue Food

• Berry Berry Celebrations by Momma's Meals
• Berry Filled Firecracker Cupcakes by The Crumby Cupcake
• Berry Patriotic Chia Seed Pudding by Tasting Page
• Easy Chocolate Covered Marshmallows by Palatable Pastime
• Eton Mess by Caroline's Cooking
• Greek Yogurt Parfait Bar by Family Foodie
• Grilled Shrimp, Tomato and Bleu Cheese Flatbread by Our Good Life
• Individual Loaded Red, White, and Blue Salads by The Weekend Gourmet
• Patriotic Cocktail by Serena Bakes Simply From Scratch
• Patriotic Panna Cotta by The Freshman Cook
• Red White And Blue Coleslaw by Nik Snacks
• Red, White, and Blue Parfaits by Life Tastes Good
• Red, White and Blue Cherry Pie by Savory Experiments
• Red, White, and Blue Potato Salad by A Kitchen Hoor's Adventures
• Red, White and Blue Sangria by Food Lust People Love
• Red White and Blue Sundae by Desserts Required
• St. Honore Cake by Jane's Adventures in Dinner
• Strawberry, Blueberry & Raspberry Cheesecake Crumble by Food Done Light
• Tomato Blue Cheese Crostini by Magnolia Days
• Triple Berry Coconut Chia Pudding Parfaits by Cupcakes & Kale Chips
• Vanilla Pound Cake with Fresh Berries by Peanut Butter and Peppers
• Watermelon, Feta & Beet Appetizer by Take A Bite Out of Boca

5 Tips for Potlucks by Sunday Supper Movement

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. 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.

Red Wine Poached Pears with Ricotta and Balsamic Glaze for a Libational #SundaySupper

Red Wine Poached Pears with Ricotta and Balsamic Glaze for a Libational #SundaySupper

A couple of weeks ago on Thanksgiving I spent the majority of the day watching football however I could not help but think of the things that made me thankful in 2014. One item that is high on my list from a food standpoint is the #SundaySupper Movement. It has provided me with several memorable experiences, most all of them positive. This tradition continued with a new experience this week when I volunteered to co-host with Alice of A Mama, Baby & Shar-pei in the Kitchen. I was delighted to meet her in person a couple of months ago when she was in town for IFBC, but the only picture I have from that meeting is one where she is holding the camera and wasn't in the picture. I have hosted events in the past by myself so it was nice to divide the hosting duties, but beyond that it was a pleasure to work with her.

Speaking of hosting duties, I published my preview for this week's event with the intention of preparing a lemoncello tiramisù. It utilized a sabayon in what I thought was a creative way. Then I went looking for a small container of lemoncello and couldn't find one in time to prepare this dish. This issue was further complicated when I had to do a mad scramble to think of a replacement dish because the temperature gauge on my oven broke off this past week which eliminated any possibility of baking. To keep with the theme of Libational Recipes, I didn't want to prepare a savory dish with a wine sauce because I still wanted to challenge myself with a dessert. Then I remember a picture from Fabio Viviani's first cookbook that I thought looked elegant. It also provided an opportunity to update the process of making ricotta cheese from scratch.

The Challenge

This could almost be categorized in my Presenting: series because the challenge is to replicate the photo in Fabio's book.

The Source

Adapted from pages 24, 220 and 268 of Fabio's Italian Kitchen by Fabio Viviani with Melanie Rehak.

Ingredients

1/2 gallon whole milk
1/6 cup white wine vinegar
1 tablespoon lemon juice
1 pinch kosher salt
2 cups balsamic vinegar
1/2 cup molasses
3 cups red wine
1/2 cup honey
2 cinnamon sticks
4 pears, peeled

Method

1. Prepare the ricotta. Bring the milk to a boil in a large saucepan. Once the milk reaches a temperature of 181° Fahrenheit, immediately remove the pan from heat and add the vinegar, lemon and salt. Stir as the milk curdles to fully incorporate the salt and lemon. Cover and let it cool for approximately 2 hours. Once cool, strain the mixture through a cheesecloth-lined strainer, pressing lightly on the curds to ensure the whey is completely drained.

2. While waiting for the ricotta to cool, prepare the balsamic. Combine the balsamic vinegar and the molasses in a small saucepan and bring to a boil over medium-high heat. Reduce the mixture to the consistency of a syrup. Set aside to cool.

3. Poach the pears. In a large pot, combine the wine, honey and cinnamon and bring to a boil. Add the pears and simmer them in the wine for about 15 minutes. Remove the pears and set aside to allow them to cool, then raise the poaching fluid heat to high. Reduce the fluid to the consistency of a syrup. To plate, place one pair off to one side on top of the reduced poaching fluid with a dollop of ricotta and drizzled with balsamic.

Successful?

In my rush to complete the dish the evening I prepared it, I neglected to notice one word in the ingredient list: peeled. It would have changed the composition of the dish. Unfortunately, the pears did not soften sufficiently. Despite my troubles with it, the flavors of the dish complemented each other well.

Other Libational Recipes this week:

Libations

• Big Easy Milk Punch by The Weekend Gourmet
• Blue Sparkling Star Cocktail by Hezzi-D's Books and Cooks
• Boozy Iced Spanish Coffee by Nosh My Way
• Campari Mint Spritzer by eating in instead
• Cranberry Moscow Mule by Ruffles & Truffles
• Creamy, Loaded Eggnog by La Bella Vita Cucina
• Malibu Breeze by Peanut Butter and Peppers
• Merry Berry Spritz by Amee's Savory Dish
• Minty Lime Rum by A Mama, Baby & Shar-pei in the Kitchen
• Pomegranate Panache by Jane's Adventures in Dinner
• Rhubarb Fool Cocktail by Food Lust People Love
• Southern Pomegranate Sparkler by Noshing With The Nolands
• Sparkling Pomegranate Berry Punch by Serena Bakes Simply From Scratch
• Vanilla Bailey's With A Twist by Momma's Meals

Savory and Sweet Libational Dishes

• Apple Bourbon Pulled Pork Sliders by Curious Cuisiniere
• Beerberry Pancakes by Brunch with Joy
• Beet Relish by What Smells So Good?
• Belgian Beef Stew with Belgian Ale by Cooking On The Ranch
• Brandied Triple Cheese Ball by Magnolia Days
• Champagne Chicken by Cindy's Recipes and Writings
• Cornish Game Hens with Sausage Red Wine Sauce over Polenta by The Texan New Yorker
• Craft Beer Jelly by Nik Snacks
• Eggnog Dutch Baby Pancakes with Cranberries by The Wimpy Vegetarian
• Hot Buttered Rum Balls by Bobbi's Kozy Kitchen
• Lentil Soup with Wine Braised Shallots by Pancake Warriors
• Red Wine Braised Short Ribs by Cooking Chat

Libational Desserts

• Amaretto Coconut Biscotti with Amaretto Salted Caramel Drizzle by Kudos Kitchen by Renee
• Amaretto Cranberry Swirled Cheesecake by The Life and Loves of Grumpy's Honeybunch
• Baked Pears with a Warm Tequila-Citrus Espuma by Culinary Adventures with Camilla
• Bourbon Cranberry Compote by Pies and Plots
• Caramelized Banana Upside-Down Rum Cake by Wallflour Girl
• Chocolate Stout Beer Brownies by The Perfect Brownie
• Dumante Frozen Espresso Creams by Seduction in the Kitchen
• Honey Chamomile Hot Toddy Tea Cake by The Girl In The Little Red Kitchen
• Kahlua Bundt Cake by That Skinny Chick Can Bake
• Red Wine Poached Pears with Ricotta and Balsamic Glaze by Crazy Foodie Stunts
• Rum Glazed Cookie Cream Buns by NinjaBaker
• Tiramisu Biscotti by The Redhead Baker

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. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Grilled London Broil with Caramelized Red Onions for a Picnic #SundaySupper

Grilled London Broil with Caramelized Red Onions for a Picnic #SundaySupper

Call this the conclusion to the London Broil dish I published this past Wednesday. In the post, I profiled a dish that appears in one of Rachael Ray's cookbooks promising to return with an updated (hopefully superior) dish. In addition, this dish is for a #SundaySupper event so I need to explain how this ties into this week's theme.

From a technical standpoint, I like this dish better. First, it's seasoned simply with salt and pepper instead of marinated. Secondly, it's grilled to achieve a better sear instead of broiled. Believe it or not, I actually simplified the accompaniment to the London Broil but it tasted better. From a #SundaySupper standpoint, this week's theme is picnic foods to celebrate the American Independence Day holiday hosted by Jane of Jane's Adventures in Dinner (Thanks, Jane!) later in the week. I like it for summer barbecues because London Broil is generally a cheaper cut of beef that doesn't sacrifice flavor and can feed a lot of people. Furthermore, it can be grilled quickly so there's more time to spend with guests at your barbecue.

I must confess. The onion component of this dish was one of my first success as a food blogger several years ago with my first website. Mrs. Stuntman requests it often. In this case, the balsamic vinegar brings out the sweetness of the red onions that complements the beef well.

The Challenge

Prepare a dish inspired by a Rachael Ray recipe

The Source

I reused the flank steak method from a dish I published last year and adapted the caramelized red onions from epicurious.

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
3 to 4 large red onions, halved, then sliced thin
2 teaspoons balsamic vinegar
Kosher salt
Freshly ground black pepper
1 2-pound London Broil
1 tablespoon Italian parsley, chopped (for garnish)

Method

1. Finish the mise en place. If using an outside charcoal grill, prepare and preheat it. Bring the London Broil to room temperature by setting it out on the counter for no more than 30 minutes. Season the Broil with kosher salt and freshly ground black pepper.

2. Caramelize the onions. Melt the butter in the olive oil in a large non-stick skillet over medium heat. Add the onions and cook until golden brown, stirring frequently, approximately 30 minutes. Add in the balsamic vinegar and season with kosher salt and freshly ground black pepper, to taste.

3. Prepare the London Broil. Place the London Broil under direct heat if using a charcoal grill, or under medium high heat with a gas grill or grill pan, 6 minutes per side for medium rare but test for doneness. Set aside and let it rest to allow for carryover cooking for 5 to 10 minutes while you finish the onions. Slice the London Broil thinly across the grain for tender pieces. To plate, serve family style garnished with parsley.

Successful?

I plated differently for this post but it was still delicious and better than Rachael Ray's recipe.

Before you go, please check out the other picnic dishes prepared for this #SundaySupper event:

Beverages

• Orange Blossom Iced Tea by girlichef
• Red, White, and Blue Sangria by Hezzi-D's Books and Cooks
• Rosemary Nectarine Sparkling Cocktail by Food Lust People Love
• Best Picnic Wines by ENOFYLZ Wine Blog

Appetizers

• Baked Garlic Parmesan Wings by Cindy's Recipes and Writings
• Buffalo Chicken Spring Rolls by Daily Dish Recipes
• Peppadew Dip by Confessions of a Culinary Diva
• Savory Red, White, and Bleu Truffles by Culinary Adventures with Camilla

Mains

• Asparagus and Cheddar Quiche by Mess Makes Food
• London Broil with Caramelized Red Onions by Crazy Foodie Stunts
• Stilton Potato and Stilton Pies by Jane's Adventures in Dinner
• Waffle Batter Fried Chicken Tenders with Maple Mustard Dipping Sauce by Kudos Kitchen by Renee

Sides

• Mushroom and Gruyere Cheesecake by Peaceful Cooking
• Scotch Eggs by Small Wallet, Big Appetite

Salads

• Caprese Pasta Salad by La Bella Vita Cucina
• Farro & Walnut Salad by Foxes Love Lemons
• Fruit Tortellini Salad by Jelly Toast
• Gluten Free Potato Salad by Gluten Free Crumbley
• Japanese Noodle Salad by Noshing With The Nolands
• Kale and Quinoa Tabbouli by Healthy. Delicious.
• Layered Chicken Salad by Nosh My Way
• Lightened Up Macaroni Salad by Peanut Butter and Peppers
• Loaded Potato Salad by Granny's Down Home Sassy Southern Cooking
• Mexican 3 Bean Salad by Bobbi's Kozy Kitchen
• Old Fashioned Potato Salad by Life Tastes Good
• Orzo Salad with Kale Pesto by Cooking Chat
• Pizza Pasta Salad by Curious Cuisiniere
• Red, White and Blue Fruit and Cheese Salad by Shockingly Delicious
• Tomato Bean Salad by Family Foodie
• Tuna Noodle Salad by Hot Momma's Kitchen Chaos
• Vegetable Salad by Magnolia Days
• Veggie Pasta Salad by Pescetarian Journal
• Watermelon and Feta Salad with Verjus by The Wimpy Vegetarian

Sandwiches and Wraps

• Pan Bagnat by A Kitchen Hoor's Adventures
• Panino con la Salamella by Manu's Menu
• Roast Beef Wraps by Cookin' Mimi

Sweets

• Banana Pudding Cheesecake by Serena Bakes Simply From Scratch
• Berry Cheesecake Chocolate Chip Cookie Cups {#glutenfree option} by Cupcakes & Kale Chips
• Cherry Chip Blossom Cupcakes by NinjaBaking.com
• Cherry Pie Crumb Bars by The Girl In the Little Red Kitchen
• Chocolate Chunk Brownies by What Smells So Good?
• Chocolate Syrup Brownies by That Skinny Chick Can Bake
• Chocolate Zucchini Cake by Killer Bunnies, Inc
• Coconut Oil Chocolate Chip Cookies by Alida's Kitchen
• Flag Cake by Pies and Plots
• Peanut Butter Frosted Brownies by Feed Me, Seymour
• Red, White, and Blue Berry Angel Food Cake Parfaits by Neighborfood
• S'mores Crumb Bars by The Redhead Baker
• Stained Glass Jello with Coconut Milk Panna Cotta by Simply Gourmet
• Strawberry Banana Oat Muffins by Sue's Nutrition Buzz

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.

Presenting: Radicchio and Arugula Salad with Walnuts and Dates

Radicchio and Arugula Salad with Walnuts and Dates

This post will read very similar to the Asian chicken salad I published a couple of weeks ago. Today, my daughter is graduating from Kindergarten and the class scheduled a pot luck-style picnic at a nearby park afterwards. I volunteered a salad and decided to make this one. A quick check of The Flavor Bible yielded a flavor affinity of endive, arugula and radicchio but when I went to purchase my ingredients, two supermarkets didn't have Belgian endive in their inventory so I substituted some iceberg lettuce.

Some other adaptations: I toasted my walnuts in a dry sauté pan instead of in the oven and I also used Emeril's balsamic vinaigrette which has become my go-to mainly because the Dijon holds the oil and vinegar together.

Other than the changes noted above, the main recipe can be found from Food & Wine magazine's website.

I'll be back Sunday with a dessert for Dad.

Light Stunt: Kale Salad with Balsamic Vinegar, Almonds and Parmesan plus a #SundaySupper Super Stars Feature

Kale Salad with Balsamic Vinegar, Almonds and Parmesan

Yikes! Has it really almost been two weeks since I gave you my last dish? Time certainly has escaped me but I have some great things planned in the next couple of weeks.

If I can be candid for a moment, I really haven't prepared anything new that's suitable here or I'd prepared dishes that I've already published here such as my rice and chicken dish and my short ribs dinner.

I was able to prepare this kale salad during my time off and thought it would be perfect to note here to hold you over while my other projects materialize. I didn't make many adaptations from it so let me refer you to Elise of Simply Recipes for the recipe.

One of the things in development was a feature with Isabel of Family Foodie and founder of #SundaySupper Movement called Sunday Supper Super Stars where one member is highlighted each Friday and this week is my turn. If you're a long time reader, you'll learn an interesting fact about me that I've yet to discuss with you here. Click on Sunday Supper Movement to view it.

Presenting: Sautéed Chicken with Tarragon Cream Sauce plus Arugula, Radicchio and Escarole Salad as #SundaySupper Turns Two

Sautéed Chicken with Tarragon Cream Sauce plus Arugula, Radicchio and Escarole Salad

I was originally going to publish this dish separately primarily because it had made an appearance on my old website in the fall of 2010. If you're not familiar with my Presenting: series, it's where the challenge is either improve photography and/or plate presentation, however when I saw that the #SundaySupper Movement is celebrating it's second birthday this week I thought that it might be perfect considering how much the group has evolved since the very first #SundaySupper. I've only been involved with the group for about a year, but over that time, I've had several memorable moments but I'd have to say that my favorite occurred this past October when I had dinner with Isabel, the founder of #SundaySupper and Anne of Webicurean. I published a picture Mrs. Stuntman took that evening a couple of weeks later.

The secondary reason I wanted to republish this dish is because I have lost the recipe recently. It was from a magazine Mrs. Stuntman brought home from the supermarket one day, but I lost it about a year ago. I had prepared it once every few months (break it down and it's simply a seared protein with a pan sauce) because I had uploaded it to en petit chef but they deleted my post after they figured out that my original blog doesn't exist anymore. It is only recently that I added the salad.

The Challenge

Improve plate presentation

The Source

I remember the chicken recipe appeared in Cuisine at Home magazine but I couldn't tell you from what issue. The salad is from Williams-Sonoma.

Ingredients

1/4 cup plus 1 tablespoons extra-virgin olive oil, divided
1 tablespoon red wine vinegar
2 teaspoons balsamic vinegar
Kosher salt
1 cup arugula leaves
1/2 head radicchio, cut into bite-size pieces
1 head escarole, pale yellow inner leaves only, cut into bite-size pieces
1/2 cup fresh Italian parsley leaves
4 boneless skinless chicken breasts
Freshly ground black pepper
All-purpose flour, for dredging
1 8-ounce package sliced white mushrooms
4 ounces bacon cut into batons
1 cup dry white wine or chicken stock
1 cup heavy cream
1 tablespoon fresh tarragon, chopped
1 teaspoon apple cider vinegar

Method

1. Prepare the salad: Whisk together 1/4 cup olive oil with the red wine vinegar, balsamic vinegar and kosher salt (to taste) in the bottom of a salad bowl. Add the arugula, radicchio, escarole and parsley, but do not toss yet. Set aside in the refrigerator while the chicken is prepared.

2. Sear the chicken: In a large skillet, heat the remaining olive oil over medium-high heat. Season the chicken with salt and pepper, then dredge in flour. Once the oil starts to smoke, add the chicken to the pan and brown on both sides, approximately 5 to 7 minutes. Remove from pan and set aside.

3. Prepare the sauce and finish the dish: Add the bacon and mushrooms to the pan and cook until the bacon is almost crisp and the mushrooms have reduced, then add the white wine, heavy cream and chicken let it simmer for approximately 8 minutes to blend the flavors, scraping up any fond, and ensuring the chicken cooks through. Just before serving, add the tarragon, cider vinegar and season with salt and pepper. Toss the salad with it's dressing. Serve on warmed plates using the classic plating technique of starch at 10 o'clock, protein at 2 o'clock (with sauce underneath) and vegetables (i.e. salad) at 6 o'clock.

Successful?

For me, this recipe is tried and true so I knew the flavors work well with each other. From a plate presentation standpoint, will you agree with me that the picture above is better than the one previously published? It follows:

Other Sunday Supper Participants

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



Brilliant Breads and Breakfast Fare:

• Brioche aux Pépites de Chocolat from Food Lust People Love
• Broccoli, Potato & Cheese Egg Cups from Cupcakes & Kale Chips
• Celebration Strawberry Crepes from The Not So Cheesy Kitchen
• Homemade Brioche from Masala Herb
• Onion Cheddar Cheese Focaccia from Flour On My Face
• Poached Pear Bread from Hip Foodie Mom

Amazing Appetizers and Cocktails:

• Blood Orange Gin Fizz from The Girl In The Little Red Kitchen
• Blue Cheese Walnut Tarts from Magnolia Days
• Caramelized Onion and Mushroom Stuffed Butternut Squash from Small Wallet, Big Appetite
• Cheesy Twists from What Smells So Good?
• Key Lime Pie Martini from girlichef
• Pizza Dip from The Food Army Wife
• Slow Cooker Party Mix from Hot Momma's Kitchen Chaos

Spectacular Soups and Salads:

• Creamy, Tangy Bacon Salad Dressing from Daily Dish Recipes
• Day at the Beach Healthy Tuna Salad from Shockingly Delicious
• Low Carb Spicy Chunky Vegetable Beef Chili from Yours and Mine Are Ours
• Luscious Fruit Salad from Pescetarian Journal
• Quinoa and Buffalo Chicken Salad from In the Kitchen with KP

Enticing Entrees:

• Carne de Porco Alentejana | Portuguese Pork and Clams from Family Foodie
• Chicken Shami Kebab from Soni's Food
• Chicken and Rice Dinner in the Crock from Momma's Meals
• Curried Chicken from The Foodie Patootie
• Healthy Chicken Tetrazzini from Citronlimette
• Imagination Stew from Cindy's Recipes and Writings
• Orecchiette with Chicken, Brocccoli, Mushrooms and Onions from Kudos Kitchen by Renee
• Runny Egg Risotto from Jane's Adventures in Dinner
• Sautéed Chicken with Tarragon Cream Sauce plus Arugula, Radicchio and Escarole Salad from Crazy Foodie Stunts
• Seafood Stew from Healthy. Delicious.
• Spice-Crusted Fish Tacos with Confetti Salsa from The Weekend Gourmet
• Spicy Roasted Squash and Wild Rice Bake from Curious Cuisiniere
• Spicy Shrimp Tempura Rolls from kimchi MOM
• Spinach Proscuitto Macaroni and Cheese with Walnut Topping from Noshing with the Nolands
• Tuscan Chicken Spinach Soup with Roasted Red Pepper from Sue's Nutrition Buzz

Decadent Desserts:

• Azuki Red Bean Ice Cream from The Ninja Baker
• Banana Pudding Parfaits from Hezzi-D's Books and Cooks
• Birthday Cake Macaron from A Kitchen Hoor's Adventures
• Caramel Peanut Butter and Jelly Bars from Pies and Pots
• Chocolate Mousse Torte from That Skinny Chick Can Bake
• Cinnamon Sugar Churros and Chocolate Sauce from Neighborfood
• Crumb Cake Brownies from Table for Seven
• Frozen Chocolate Covered Banana Pops from Ruffles & Truffles
• Gluten-Free Epiphany Cake from Happy Baking Days
• Gluten-Free Vegan Coconut Cookies by Killer Bunnies, Inc
• Happy Birthday Cake Batter Truffles from Take A Bite Out of Boca
• Kahlua Toffee Ice Cream Cake from Webicurean
• Mini Chocolate Bundt Cake with Raspberry Sauce from Peanut Butter and Peppers
• Pineapple Coconut Cupcakes from Basic N Delicious
• S'mores Snack Cake from Alida's Kitchen

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.

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.