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Mr. and Mrs. Sunday's Suppers: More than 100 Delicious, Homemade Recipes to Bring Your Family Together
Până la Lorraine Wallace
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Începeți să citițiLungime: 424 pagini3 ore
- Editor:
- Houghton Mifflin Harcourt
- Lansat:
- Jan 27, 2015
- ISBN:
- 9780544187450
- Format:
- Carte
Descriere
The latest collection from New York Times best-selling author Lorraine Wallace, wife of Fox Sunday News anchor Chris Wallace
Lorraine Wallace, wife of Fox Sunday News anchor Chris Wallace, writes her third cookbook, following Mr. Sunday’s Soups and Mr. Sunday’s Saturday Night Chicken, both New York Times bestsellers. An expert on making meals for the family, Lorraine presents recipes that are sure to bring everyone together on any occasion, from weeknight meals to holidays to game day. This cookbook includes heartwarming favorites like Beef Stew with Winter Root Vegetables and Mom’s Chicken and Rice Casserole as well as reinvented classics like Lobster Pot Pie and Chicken Cordon Bleu Pinwheels. She also includes delicious vegetarian and gluten-free options. As her first hardcover, Mr. and Mrs. Sunday’s Suppers is a keepsake her fans and family will treasure.
Informații despre carte
Mr. and Mrs. Sunday's Suppers: More than 100 Delicious, Homemade Recipes to Bring Your Family Together
Până la Lorraine Wallace
Lungime: 424 pagini3 ore
Descriere
The latest collection from New York Times best-selling author Lorraine Wallace, wife of Fox Sunday News anchor Chris Wallace
Lorraine Wallace, wife of Fox Sunday News anchor Chris Wallace, writes her third cookbook, following Mr. Sunday’s Soups and Mr. Sunday’s Saturday Night Chicken, both New York Times bestsellers. An expert on making meals for the family, Lorraine presents recipes that are sure to bring everyone together on any occasion, from weeknight meals to holidays to game day. This cookbook includes heartwarming favorites like Beef Stew with Winter Root Vegetables and Mom’s Chicken and Rice Casserole as well as reinvented classics like Lobster Pot Pie and Chicken Cordon Bleu Pinwheels. She also includes delicious vegetarian and gluten-free options. As her first hardcover, Mr. and Mrs. Sunday’s Suppers is a keepsake her fans and family will treasure.
- Editor:
- Houghton Mifflin Harcourt
- Lansat:
- Jan 27, 2015
- ISBN:
- 9780544187450
- Format:
- Carte
Despre autor
Lorraine Wallace had two great passions growing up--riding horses and cooking. She became an expert in both. Moving to Middleburg, Virginia in the 1980s, she became a competitor on the amateur showjumping circuit and won awards on her horse, Strait Man. At the same time, she started her own extensive garden--growing vegetables, herbs, and flowers. She developed an appreciation for organic ingredients and a deep love for cooking.
Legat de Mr. and Mrs. Sunday's Suppers
Mostră carte
Mr. and Mrs. Sunday's Suppers - Lorraine Wallace
Text copyright © 2015 by Lorraine Wallace
Photographs copyright © 2015 by Waterbury Publications. Inc.
Additional photographs copyright © 2015 by Yassine El Mansouri
All rights reserved.
For information about permission to reproduce selections from this book, write to Permissions, Houghton Mifflin Harcourt Publishing Company, 215 Park Avenue South, New York, New York 10003.
www.hmhco.com
Library of Congress Cataloging-in-Publication Data
Wallace, Lorraine.
Mr. and Mrs. Sunday’s suppers / Lorraine Wallace.
pages cm
ISBN 978-1-118-17529-3 (hardback); 978-0-544-18745-0 (ebk)
1. Cooking for two. 2. Dinners and dining.
I.Title. II. Title: Mister and missus Sunday’s suppers.
TX714.W26186 2015
641.5'612—dc23
2014011682
v1.0115
CONTENTS
ACKNOWLEDGMENTS
COME TO SUPPER
A Simple Green Salad
Celery Heart Salad
SUPPER SOUPS AND STEWS
Beef Stew with Winter Root Vegetables
Brunswick Stew
Buffalo Turkey Chili
Chicken Soup with Fennel and Apples
Cod Bouillabaisse
Chicken and Dumplings
Pollo al Chilindrón
Gumbo Big Easy
Peruvian Chicken Soup (Aguadito de Pollo)
Italian Wedding Soup
Vegetable Soup from the Summer Garden
Salmon Chowder with Pastry Crust
Avocado Soup with Lime Cream and Seared Chipotle Shrimp
Gazpacho with BLT Sandwiches
SIMPLY OVEN BAKED
Beef Stroganoff, Wagshal’s Famous
Chicken with Honey Mustard, Apples, and Pears
Chicken Baked with Tomatoes and Herbs
Chicken Parmesan Bake
Chicken Thighs with Roasted Cauliflower
Cornish Hens with Lemon-Chili Glaze
Duck Breasts Roasted with Chinese Spices
Fish with Teriyaki Glaze and Asian Cucumber Salad
Flank Steak with Romesco Sauce
Pot Roast, Slowly Braised
Meat Loaf with Herb Gravy, Down-Home Style
Osso Buco with Gremolata
Salmon Charbroiled on a Bed of Baby Bok Choy
Pasticcio, Mediterranean Mac ’n’ Meat
Roasted Chicken the Mediterranean Way
Roasted Chicken the French Way
Salmon Packets with Shiitakes and Spinach
Argentinian-Style Pork Shoulder with Chimichurri Sauce
Pitmaster-Style Oven Roasted Barbecue Pork
Slow-Cooker Balsamic-Glazed Short Ribs
Slow-Cooker Lamb Shanks
Rack of Lamb
Brisket Braised with Cranberry and Tomato Sauce
Brisket Braised with Savory Fruits
CASSEROLES AND SAVORY PIES AND TARTS
Baked Sausage and Peppers on a Bed of Polenta
Baked Spaghetti
Chicken Pot Pie
Mom’s Chicken and Rice Casserole
Stuffed Zucchini with Sirloin, Parmesan, and Tomato Sauce
Stuffed Portobello Caps
Stuffed Tomatoes with Turkey Sausage
Beef Enchiladas
Crab Imperial
Grandchildren’s Casserole
Shepherd’s Pie
Tomato, Roasted Onion, and Mozzarella Tart
Tomato Pie for Summer
Stuffed Shells
Taco Pie
Turkey Tetrazzini
Not Your Mom’s Tuna Casserole
SKILLETS AND STOVETOP SUPPERS
Chicken Cacciatore for the Weeknight
Chicken Piccata with Loads of Lemon
Spicy Skillet Shrimp
Chicken Thighs with Coconut Milk and Chilies
Ginger Salmon Stir-Fry
Fish Tacos with Pico and Guac
Indian Butter Chicken
Lamb Chops with Smashed Peas
Crab Cakes with Mustard-Shallot Sauce
Salmon Burgers with Lemon Herb Sauce
Fish Cakes
Linguini con Vongole
Pizza Pork Chops
Rigatoni with Lamb Ragu
Shrimp Scampi Skillet
Shrimp and Grits
Striped Bass with Pancetta, Tomatoes, and Greens
Turkey, White Bean, and Spinach Hash
Veal Paillard with Charred Tomatoes
TWO-BY-TWO SUPPERS
Chicken Cordon Bleu Pinwheels
Coquilles St. Jacques
Lobster Pot Pies
Monkfish with Smashed Potatoes and Watercress
Pizza-4-Two: Pizza Margherita, White Mushroom Pizza
Prime Steak Sandwich
Salmon Packets with Lemon and Tarragon
Venison Tenderloin with Blackberry Glaze
Pork Chops with Glazed Sweet Onions
Veal Chops with Wild Mushrooms
Caviar with Ruffled Potato Chips
Classic Cheese Fondue
Black-and-White Chocolate-Dipped Strawberries
VEGETARIAN AND GLUTEN-FREE SUPPERS
Black Bean Burgers with Chipotle Mayo
Corn, Roasted Pepper, and Lima Casserole
Eggplant Parmesan Rolls to Impress
Frittata Fully Loaded
Moussaka, Vegetarian-Style
Orecchiette with Roasted Red Peppers and Spinach
Pasta Primavera
Portobello Cap Lasagnas
Spaghetti Simple Summer-Style with Broiled Fresh Tomatoes
Southwest Quinoa Salad
Spinach Soufflé
Summer Squash and Zucchini Casserole
Tofu and Veggie Stir Fry with Soba Noodles
Kale and Chard Gratin
Kale and Spinach Tart
SUNDAY SUPPERS
Fish Stew Supper
Olive Oil Grilled Bread
Italian Chopped Salad
Fish Stew
Key Lime Pie Bars
Glazed Ham Supper
Macaroni and Cheese
Deviled Eggs with a Twist
Glazed Ham
Sweet-and-Sour Carrots
Lemon Cupcakes
Leg of Lamb Supper
Asparagus Vinaigrette
Leg of Lamb Roasted with Herbs
Potatoes au Gratin
Strawberry and White Chocolate Pavlova
Roast Beef Supper
Yorkshire Popovers
Standing Rib Roast
Red Wine Mushroom Sauce
Crunchy Bones
Chocolate Pots de Crème
Roast Turkey Supper
Roasted Brussels Sprouts with Balsamic Vinegar
Roasted Turkey
Giblet Gravy
Sweet Potato Wedges
Cranberry–Orange Relish
Pecan Squares
Southern Not Fried
Chicken Supper
Collard Greens with Caramelized Leeks
Buttermilk Not Fried
Chicken
Triple-Berry Cobbler
Skillet-Fresh Corn
INDEX
ACKNOWLEDGMENTS
Iam grateful to the many dedicated and talented people who helped make this book possible.
Thank you:
My husband Chris and our children—Peter, Megan, Catherine, Andrew, Sarah, and Remick—for the love and encouragement that they give me unconditionally.
Mom, for teaching me to always use organic ingredients, and how to cook.
My family, for both recipes and memories: Kappy Leonard, Pauline and Richard Bourgeois, Jennifer Wallace and our grandchildren William, Caroline, and James. And Miguel Calderon and granddaughters Sabine and Livia Calderon Wallace.
My friends: Ann Free, Josh Bowman, Ricky Lauren, Nancy Ellison, Nelson Sigelman, Josh Muss, Patty Warrender, and Liz Dubin for sharing their favorite supper recipes.
Chefs I admire: Chef Bill Smith of Crook’s Corner restaurant, Frank Pellegrino of Rao’s, Chef Billy Martin of Martin’s Tavern, the Lobel family and Lobel’s New York, Chef Luigi Diotaiuti of Al Tiramisu, Chef Ann Marie James of Wagshal’s Deli, Molly Stevens, Christy and Libby Hughes of the Irish Inn, Myron Mixon, and José Andrés, for sharing their one-of-a-kind specialties.
Adam Mahr, Lou Shields, and Sue Bluford for wonderful tabletop and table-styling ideas.
My agent Michael Psaltis of the Culinary Entertainment Agency, who always helps me with the details and never lets me lose sight of the big picture.
Kelly Alexander, an award-winning food writer and editor, for her friendship and culinary expertise in tasting, testing, writing, and editing.
My editor, Justin Schwartz, for his vision and professionalism.
My publisher, Houghton Mifflin Harcourt, for believing in me and making my vision come true with all of their hard work.
Cover photographer Yassine El Mansouri for his keen eye for photography and for always making me look good.
Most of the recipes in this book are designed to serve 8. Feel free to scale them according to your needs. Cut them in half, quarter them, or double them as needed.
And send me your feedback at my website, www.mrssunday.com.
All my best wishes from my kitchen to yours!
COME TO SUPPER
LORRAINE, ARE WE EATING TONIGHT?
That is the joking way my husband, Chris (aka Mr. Sunday), asks me when supper will be ready. Like so many families, I have to figure out how to put a meal on the table on a busy work night—and also for special larger family gatherings. It has to be reasonably quick and easy, but also I want it to be delicious. This is a hard balance to strike, and yet we all crave spending time together over a tasty and satisfying meal at the end of a hard day of work.
For many years, I balanced the schedules, after-school activities, and appointments for our blended family. And that is not to mention their likes and dislikes and dietary restrictions. And through this experience I believe it is important for everyone in a family to sit down together for supper. There are studies that show children learn to cope better with their anxieties when they share a meal with their parents and siblings. They have a chance to discuss the highs and lows of their days and to unwind together. Now, I realize that every supper cannot be a culinary hit, but I have always tried to make each evening meal special and I hope that in this book, Mr. and Mrs. Sunday’s Suppers, you can find a guideline to help you get supper on the table.
Chris and I are empty-nesters now, but that does not make the task easier—actually, cooking for two is the same challenge. And the goal is still the same: to sit down for supper and share our experiences at the end of the day, whether we’re by ourselves or some of our adult children drop in for a home-cooked meal. The most important thing I’ve learned is that with just a little effort and great ingredients, a satisfying supper isn’t very difficult, and all of the recipes in this book are designed to help you do just that: Create great meals that aren’t a struggle or a chore. I’m giving you a formula for success, from my kitchen to yours!
What is supper? While dinner and supper are often used interchangeably to mean the evening meal, most of the recipes in this book are for the kind of meal you probably only use one pot to prepare, whether you bake, braise, or sauté them. Most of the recipes in this book serve eight, and I encourage you to make the eight portions even if it’s just two of you, as nothing makes a week easier than having leftovers. I also thought eight was a good number of servings because you can just split the recipe in half if you want it to yield less.
Last but not least is the Sunday Suppers chapter, which I hope will provide you with insight about the tradition of the Sunday meal and some ideas to start your own. Here I give you whole supper suggestions, including delicious sides and desserts to make the meal complete.
I want to dispel the notion that supper has to mean a frazzled, harried experience for the home cook. And I do consider myself a home cook. I never dreamed of writing a cookbook. My first, Mr. Sunday’s Soups, came about because I was looking for a way to get my family together for a quick Sunday lunch before we all headed our separate ways. And soup was the perfect solution. It worked so well for my family that I started sharing my recipes with friends. When I realized I had enough soups to fill a book, I had to put up with some doubts—even from my loving husband. But I pressed on. I call that the Little Book That Could
and you helped make it a bestseller!
My second book, Mr. Sunday’s Saturday Night Chicken, came about the very same way. When Chris took over as the anchor of Fox News Sunday, I asked him what he wanted to eat the night before his first show. The answer was chicken, because it is his comfort food, and for over ten years we’ve eaten chicken every Saturday night. As Chris likes to say, Change is overrated.
This book is inspired by all of my family and friends, and the readers who enjoy my recipes. I hear a lot about how hard it is to make time to unplug and schedule a good supper in our busy world. I know exactly how that feels, and I know that with a collection of solid, tried-and-true, and yet delicious meals, it doesn’t have to be.
So in this third book, Mr. and Mrs. Sunday Suppers, I share with you my most personal recipes to date, the ones I rely on as solutions to the supper dilemma. Welcome to my kitchen.
GETTING CHILDREN INVOLVED
The best way to make supper special is to get children involved in a dinnertime ritual. Start out by having them help set the table. Go to an art store and have them each select a small, inexpensive bud vase. Then they can take their vases and go to the yard and cut a flower to put on the table, or choose a bloom from a nearby nursery; get enough to last a few days. Another idea is to have them give ideas for supper theme nights, like Italian food night, Mexican food night, or even favorite hat
night. (We have three grandchildren who wear matching pajamas to dinner each night—and they must match or tears abound and feelings are hurt.) A great way to have fun is to buy a roll of craft paper and tape a big piece down instead of a tablecloth or placemats, then let the kids have at it with crayons or colored pencils—and the grown-ups, too.
SETTING THE TABLE
When you are setting the table for your suppers, think like an artist! Here’s how I do it: The first step is to consider the season and what kind of meal you are preparing. Once you decide on the meal, the next step is to consider colors, shapes, and sizes. You want complementary and contrasting colors on the table, from the food to the flatware. Here are my best tips:
Family members moving or downsizing? Ask to repurpose any linens, tureens, plates, planters’ vases, and pots. The best part is that now they’re heirloom.
Take a large glass or pewter bowl and fill it with green or red apples, mini pumpkins and gourds, or even tricolored grapes and lemons.
If you have terra-cotta pots in the garden filled with fresh herbs like rosemary, basil, lavender, or thyme, repurpose them as natural centerpieces.
Mix and match plates from different settings for variety and whimsy.
For your appetizer or salad plate, use a small colored glass plate on top of a favorite larger dinner plate.
I like simple table linens in solids, lightly printed fabrics, or delicate paisley prints.
Instead of individual placemats, use a runner down the center of the table.
In lieu of a large floral centerpiece, take bud vases of different sizes and fill them with small flowers from your garden.
Unearth your cake stand and pile it with seasonal vegetables like eggplant, zucchini, and yellow squash in the summer.
Instead of dishing out individual bowls of soup in the kitchen, place a large soup tureen in the middle of the table and ladle out to each person at the table.
Invest in colored stemware to use as water glasses to brighten the table.
Make seasonal placeholders: For instance at Easter, dye your own eggs in various colors and use a metallic marker to write each person’s name on it.
Bring the outside to the table: I often bring in dogwood and cherry blossom branches to decorate my table in early spring. In winter, I fill a large wooden bowl with acorns or pinecones and use it as a centerpiece.
NOTES ABOUT SALAD
In many recipes in this book, I recommend serving the supper with A Simple Green Salad.
The truth is that I could recommend that you serve all of the recipes in this book alongside a simple green salad. Salad is my favorite side dish, not least because I don’t have to cook it! There is, however, both an art and science to making a good salad. A simple green salad
doesn’t mean the same thing to everyone, and some people may not have arrived at the perfect formula. So I’m going to offer up the best green salad in my repertoire for you right here.
Not all salads are green, of course. There are other really nice ways to serve healthful raw veggies besides ensconced in lettuce leaves. So I’m also offering you another of my favorite salads, and some other ideas for leafless salads, to help you get veggies on the table without having to cook anything at all.
A SIMPLE GREEN SALAD
The most important part of the art of making a superb salad is choosing the freshest ingredients, especially vegetables and fruits that are ripe during the season. They will taste better and provide your family with better nutrition, and the added bonus is they are budget friendly. Here I offer you a basic recipe for a fresh green salad that you can enhance or adapt to what you have in your pantry.
Serves 8
⅓ cup extra-virgin olive oil
1 large shallot, minced (about 1½ tablespoons)
¼ cup champagne vinegar or red wine vinegar
Coarse salt and freshly ground pepper
2 large heads butter lettuce, leaves separated
2 cups loosely packed fresh flat-leaf parsley leaves
1 cup loosely packed fresh cilantro leaves, fresh chervil sprigs, or chopped tender green onion, or a combination
1. In the bottom of a large salad bowl, combine the oil with the shallot. Add the vinegar and season with salt and pepper, and whisk. Top with the lettuce, parsley, and the other herbs of your choice.
2. You can cover the salad bowl with a damp paper towel and refrigerate until ready to serve for up to 3 hours.
3. When ready to serve, toss well and mound the salad on individual serving plates.
TIP: How easy is it to make croutons? As easy as taking cubes of leftover toast, cornbread, or even polenta, brushing them with a little oil, seasoning with salt and pepper, and toasting them at 325°F for 10 minutes or until crisp. You’ll never have to buy them in the store again.
TIP: You can jazz up this salad by adding grated hard cheese, like Parmesan, or crumbled soft cheese, like goat cheese or mozzarella balls. And you can always add crunch to a salad by tossing in toasted almonds, pine nuts, cashews, or walnuts.
CELERY HEART SALAD
So many of us buy celery for a stalk or two and then forget about the rest. This recipe celebrates celery and its bright, fresh,
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