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.
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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)
We spent the day here, swimming in the clear, beautiful waters: hot sun, lots of locals— And...some of the best pizza we had in Italy to date. Hint: one was appropriately named the funghi paradise (seven kinds of mushrooms 🍄 and for those who know me well - this made me quite content beyond words) ⠀⠀⠀⠀⠀⠀⠀⠀⠀ • ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #puglia #weareinpuglia #pugliagram #igerspuglia #pugliaguidebyss #travelbysundaysuppers
Home for the week | villa cardo • ⠀⠀⠀⠀⠀⠀⠀⠀⠀ @studioandrewtrotter @moroseta_villas ⠀⠀⠀⠀⠀⠀⠀⠀⠀ • #carovigno #puglia #weareinpuglia #villacardo #pugliagram #morosetavillas #igerspuglia #pugliaguidebyss
This is Summer. Part of the #sobremsabysundaysuppers dinner series. Join us for dinner in your city. Tickets 👆🏽
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/
Meet ruby (full name: Delancey Ruby Rose)- the newest addition to our little home gang. She’s kept us very busy and my instagram feed very quiet ;)
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 😉
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. ☀️
Coconut curry grilled chicken - adapted from a @bonappetitmag recipe. So easy and tasty guys: we added madras curry and subbed the sugar for honey. Oh and olive oil for veg. Basically: marinate chicken thighs in coconut milk, ginger, garlic, curry, chili sauce, lime juice, tons of cilantro (for the marinade and serving). The longer you marinate the better - but even 30 minutes will do. Recipe calls to cook down the marinade and reapply as you grill, which is a nice flavor trick. Grill + enjoy.
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
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
The fate of said grapefruits landed in this easy lunch salad. Recipe: blood orange, grapefruit, ricotta salata, avocados, mint, generous drizzle of olive oil, pink salt and a little green peppercorns for a little heat. Simple + pretty clean ;) adjust as needed.
Wine poached pears with marscapone and pink salt | this incredibly warming and delicious dessert is part of our upcoming sobremesa dinner menu and the recipe is available in simple fare fall/winter - perfect for upcoming holiday feasts.
Hope everyone is having a beautiful holiday weekend ✨ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Tea Smoked eggs with creme fraiche + maras pepper
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
Spring menu recipe development - featuring these beauties is in the works. More soon + happy Friday.
a little brightness to these monday blues. + obsessed with these little rincon avocados from the market (beautifully green flesh + perfect snack size) To make this winter snack/salad: Avocados, squeeze of lemon, olive oil, good sprinkle of za’atar, thyme, sliced kumquats and flaky salt. (Salt/olive oil and zaa’tar by @shop_ila ) ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Prepping for our spring sobremesa dinner shoot this weekend. Lots of greens/herbs/pea shoots and all the beautiful lightness that is spring. Can’t wait to share more. 🍃
ILĀ fare | avocado toast, green tomato, chives + black lava salt Due to popular demand we're extending the Black Friday discount 15% through monday use code BLACK at checkout @shop_ila
The most beautiful visit and tasting of sheep + goat milk cheeses at @podereilcasale | many thanks to Sandra and ulisee for the hospitality #travelbysundaysuppers
I'll be sharing thanksgiving recipes all week - starting with this new favorite a rustic herb garlic bread, you cannot go wrong with this one - trust me. recipe on the blog and on @williamssonoma #myopenkitchen
supper | spaghetti, wild mushrooms, garlic + buffalo mozarella topped with lemon zest and flaky salt