This is Summer. Part of the #sobremsabysundaysuppers dinner series. Join us for dinner in your city. Tickets 👆🏽
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Food | Design | ILĀ @shop_ila | cookbooks @simplefare_ (iacp winner/James beard nominee) new global dinners : #sobremesabysundaysuppers
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Самые хайповые публикации Karen Mordechai (sundaysuppers)
Cooking from my friend @edibleliving ‘s new cookbook. The book is entitled “every day is Saturday” what a great title and so true. I made this muesli with pistachios, poppy and black sesame on a Wednesday morning, it took about 30 minutes all in and somehow made the morning feel slow and relaxed - like a mini vacation. The book is full of beautiful food and photos (by the awesome @gentlandhyers team) it’s food that you want to cook with and for your family (or for yourself on a Wednesday ;) Well done dear Sarah - can’t wait to celebrate the launch with you in LA tomorrow ✨ #everydayissaturdaycookbook
Lemony garlic baby potatoes. I have been making this once a week and it’s perfect to bring to 4th of July celebrations or other summer dinners - Couldn’t be easier. Scroll down for our preserved lemon recipe in a previous post (or recipe is in simple fare or buy some ;). ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Recipe: Boil baby potatoes until just fork tender, once they are done quickly fry 5-10 cloves of chopped garlic in a generous amount of olive oil (1/4 cup or so, be sure they don’t burn just golden) Pour over the potatoes while warm. and here’s the secret add about 1/4 cup chopped preserved lemon and a ton of herbs (parsley here). Flaky salt, of course. Enjoy 😉
Of land and sea | Teasing the menu for our sobremesa summer dinner series, this spaghetti and clams is a classic with an added creamy/lemony twist, you’ll have to attend a dinner to find out just how good it is but let’s just say it is one of the best spaghetti alle vongole I’ve ever had. It transports you seaside immediately. There is also an allergen free sub (which is equally delicious) on the menu for those who may be gluten/veg/or dairy free. All you have to do is leave a note when you purchase your ticket to be accommodated. We’ll be posting more menu images throughout the week. Join us for a dinner #sobremesabysundaysuppers Tickets in the link above
Throwback to our taco pop up on broome street in NY a cookbook launch for @simplefare_ on a summer weekend. Such a fun time, always scheming for another excuse to make tacos for the masses.
No cook summer dinner: Shaved zucchini + fennel, enoki mushrooms, tons of basil 🌿 and a side of buffalo mozzarella. Dress with 🍋, flaky salt and a really nice olive oil (I used the Cyprus flake and cold pressed Spanish oo @shop_ila )
Today was 100 degrees - we cooked outside, played in the hot sun, Sophia had sewing lessons with grandma who is visiting. A day well spent. Hi summer we’re ready for you. ☀️
Preserved lemons | this is the simplest method I’ve settled on over the years, the recipe is in simple fare and you can use it for limes as well. I love that I can scoop out slices of lemons at a time, and I literally put it on anything and everything, including plain toast. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 4 lemons 2 tablespoons coarse sea salt 1/2 tsp red pepper flakes 4 tablespoons olive oil 2 bay leaves ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Toss sliced lemons in a bowl with salt, pepper flakes, and 1/2 the olive oil. Stuff into a jar with bay leaves and top with remaining oil (ensuring lemons are submerged) seal the jar and allow to ferment at room temp for 3-5 days and refrigerate thereafter — or refrigerate immediately for preserves, enjoy.
We ate our way through this town, hitting all our favorite spots. Day one: walk along west side, Chelsea market (pit stop at tacos 🌮 no 1) meatpacking, stroll, west village - dinner at @altroparadiso , followed by gelato 🍨 and a surprise viewing of Mary poppins in the park. A few long days at Javits required some good dinners - namely @cafehabana 🌽(oldie but still so good)- pastas at @lilianewyork and a warming meal at @izakayamew for ramen🍜 (bring your appetite and maybe ear plugs - I’m such a grandma 👵🏽 but it was so loud in there!) Ice cream at @morganternsnyc and today on our way out of town, a slice of joe’s 🍕 thanks nyc - it’s always good to be home. Sitting in traffic on our way to the airport let’s home we make this flight 🤞🏽
As we kick off our spring dinners that are taking place around the world - we would like to share one recipe from this meal on the blog. Let’s take a vote- shall we. which would you like us to share? leave a comment below. Recipes + images in order 1. Tea Stained Eggs crème fraîche, maras pepper 2. Trofie pasta, Parmesan brodo 3. Salt baked whole fish with herb aioli 4. Grilled artichokes (garlic and parsley) 4. Lemony White Beans 5. Charred cabbages 6. Malabia (last image) orange blossom, petals, hazelnuts #sobremesabysundaysuppers
Early dinners, family strolls and ice cream on summer nights ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Pictured: mint chip, and salted pretzel with 🥨 and chocolate chunk @morgensternsnyc ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #newyorkbysundaysuppers
a beautiful stay - views of the Nyc library and 5th ave. Was nice to change it up a little and be in a different part of the city-Such a fun trip to our city. Friends. Food. Work. And so nice to have a spacious suite for our stay thanks @andaz5th
Recovering from three days at Javits looks like this, breakfast in bed, slow starts, coffees, and taking lots of immune support. Thanks @andaz5th for the perfect breakfast in bed, we needed it.
New catalogues + paper goods for our co-brand ILĀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ @shop_ila design @kaelarawson photo @sammyrees_ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Honey gelato with chili oil pickled grapes, and toasted pistachio. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ This was just one of the beautiful dishes enjoyed and paired with @krugchampagne. We spent the last few days with Krug at @blackberryfarm. The focus was on single ingredient pairings, this year the unexpected pepper was the highlight. We had peppers pickled, roasted, puréed + infused. The food from chef @cassidee and her team was wonderful, thoughtfully and artfully paired with @Krugchanpagne. Swipe for a few of my personal favorite dishes. #krugxpepper
This weekend @sammyrees_ (sobremesa/ss extraordinaire) and our friend @oneguyslife will be co-hosting a spring sobremesa dinner at @rypestudios in brooklyn. The menu and hosts are 💥 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Details: June 15, 2019 @ 6pm There are only a few tickets left - hurry up and snag em. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Photos: @rypestudios
This cauliflower soup with curry oil, rose dukkah and preserved lemon is the perfect bowl of warmth and comfort. It is part of the newest sobremesa winter dinners that have just launched + for your pleasure we are sharing the recipe on the blog. Enjoy. http://www.sunday-suppers.com/journal/
Hope everyone is having a beautiful holiday weekend ✨ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Tea Smoked eggs with creme fraiche + maras pepper
bits from our summer shoot | the side plate, with the mess and scraps is always my favorite #sobremesabysundaysuppers
Lemony white beans from the spring sobremesa menu. Are you joining us? Leave a comment below if you are or tag a friend that should join. #sobremesabysundaysuppers
Our summer table is set for you ✨ stay tuned✨ sobremesa summer dinners are launching this week ! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Special tabletop thanks: @fermliving @fort_standard @notary__ceramics @inbedstore @feltandfat
Spring menu recipe development - featuring these beauties is in the works. More soon + happy Friday.
LA Friends — we are partnering with the Line Hotel and Chef Josiah Citrin of Openaire — the Greenhouse restaurant at The LINE Hotel in Los Angeles for a dinner on April 27th. This meal will feature a preview of our spring sobremesa dinner menu as well as dishes from chef josiah. The meal will be co-hosted by myself (Karen Mordechai) and chef Josiah and we will both be in attendance. Join us on the rooftop for this incredible feast 🌱 tickets available through the link in our profile — and scroll to the LA dinner. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ The menu — ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Welcome Snack Tea Stained Eggs crème fraîche, maras pepper ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Smoked Beets almond, horseradish, friend onions, lemons ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Crab Louie Summer Roll dungeness crab, avocado, miso-louie dressing ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Course One Mushroom Agnolotti shiso broth ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Course Two Salt Roasted Whole Fish lime, basil, tarragon ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Grilled Artichoke garlic, parsley ⠀⠀⠀⠀⠀⠀⠀⠀⠀ On the table Lemony White Beans ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Charred Cabbage baked in embers, sumac yogurt ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Herb Aioli ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Course Three Malabia orange blossom, petals, hazelnuts