Mom always said… you know how it goes. But vegetables aren’t just healthy – when done right, they’ll steal the dinnertime spotlight.

Sunday Supper

Photos by Jeanine Donofrio

Jeanine and Jack of the ever-lovely food blog Love and Lemons (remember their Spring Kale Panzanella and Tahini Zucchini Noodles?) know what we’re talking about. Check out two veggie-friendly recipes: Couscous Stuffed Red Peppers and Mexican Street Corn Salad. Both are beautiful on the plate and deliciously summer-light, so we’re confident Mom will approve.

Our Sunday Supper: Eat Your Veggies Boutique opens Sunday, July 7, at 11AM ET.

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July 7, 2013

 
Get excited. None other than Annie Dean, blogger and food extraordinaire, let us in on her quintessential summer dessert (and how you – yes you – can make it at home) just in time for the Fourth of July spread:

Summer is the season, unquestionably, to bake pies. Growing up, my mom used to bake us all sorts of pies. Blueberry. Peach. Strawberry Rhubarb. We’d never eat them hot, though. After they came out of the oven, we’d let them cool off by an open window in the kitchen and then pop them in the fridge overnight. By breakfast we’d be ready for a slice: the perfect relief from the morning heat. For her pie recipes, my mom has always relied on McCall’s Superb Dessert Cookbook by Mary Eckley, the then-food editor of McCall’s magazine. And for good reason: Mary Eckley was my mom’s godmother. Try this blueberry pie. You’ll forget winter even exists.

Blueberry Pie

McCall’s Blueberry Pie

Filling

  • 2 pints of blueberries, rinsed, patted dry and picked through to remove obvious stems
  • 1 cup sugar
  • 1/4 cup flour
  • dash of salt

 
Crust

  • 2 cups all-purpose flour (sifted before measuring)
  • 1 teaspoon salt
  • 3/4 cup shortening
  • 4 to 5 tablespoons ice water

 

To make filling:
Place blueberries in a bowl and add 1 cup sugar mixed with 1/4 cup flour and a dash of salt. Toss until thoroughly coated.

To make crust:
Sift flour with salt into medium bowl. With pastry blender or two knives, using a short, cutting motion, cut in shortening until mixture resembles coarse cornmeal. Quickly sprinkle ice water, one tablespoon at a time, over all of pastry mixture, tossing lightly with a fork after each addition and pushing dampened portion to side of bowl (pastry should be just moist enough to hold together, not sticky). Shape the pastry into a ball and wrap in wax paper until ready to use. When ready, divide in half and flatten each half with palm of hand.

Roll out each half into a 12-inch circle, rolling with light strokes from center to edge. As you roll, alternate directions. Fold bottom pastry in half and carefully place in a buttered pie dish, taking care to ensure that fold is in the center of the pie dish. Unfold and fit carefully into pie plate, leaving some pastry overhanging on the sides. Cut top pastry into 12 1-inch slices.

Once the bottom crust of the pie has been added to the pie dish, add your filling and make your lattice-top crust. Crimp the edges with a fork and pop in the oven at 425°F for 45 minutes or until the top is golden brown and filling is fizzling out of the top crust.

Expert tip:
Protect your crusts with a makeshift crust protector. Cut a circle of aluminum foil larger than the circumference of the pie. Cut out a large hole from the center of the foil, just an inch or so smaller than the circumference of your pie. When placed over the pie, the foil will fit just over the crimped edges of the crust. After 20 minutes of baking, add the crust protector to prevent the edges of your crust from over-browning.

Our Sunday Supper: The All-American Feast Boutique opens Sunday, June 30, at 11AM ET.

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June 30, 2013

Serve Up the SeaPhotos by Dan Whalen

Sailing. Beaching. Nautical stripes. Summer and the sea go hand in hand – making seafood a no-brainer come dinnertime (all season).

Dan Whalen knows what we’re talking about. His blog, The Food in my Beard, features two original recipes in particular that we’re especially obsessed with (pictured above, from left to right): Seafood Fra Diavolo with Linguine and Summer Celsius Mussels.

Not only are both summer on a plate, but they’re super easy to make, too. The Fra Diavolo calls for oh-so-glorious sriracha for a little kick, and the mussels are simmered in beer (note: Baxter Brewing Company‘s “Summer Celsius” brew has since been renamed to “Summer Swelter“). Served together or on separate nights, each dish has the makings of ideal beach day closer. Grab the recipes on Dan’s blog now – and get cooking.

Our Sunday Supper: Seafood Night Boutique opens Sunday, June 23, at 11AM ET.

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June 23, 2013

 

Fire Up the Grill

Photo by Emily Koenigsberg

Smell that? Yep – that’s grilling season in all its glory, emanating from yards and patios across the country.

When faced with charcoals and a flame, we have to admit – the all-too-predictable burgers-and-hot-dogs route is our MO. Blogger Emily Koenigsberg, however, proves that charbroiled flavors can be taken to epicurean heights. Meet: Thai Chicken Skewers with Peanut Sauce (pictured above).

This recipe is as easy to make as a classic shish kabab. But with an exceptionally delicious marinade (Koenigsberg originally wanted to name the dish “YUM, Make This Right Now”), these are the chicken bites that’ll blow every other cookout go-to out of the proverbial water.

Try these skewers yourself – the recipe (along with countless others) can be found on Emily’s lovely food blog, Emily Bites.

Our Sunday Supper: It’s BBQ Time Boutique opens Sunday, June 16, at 11AM ET.

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June 16, 2013

 

Sunday Supper

Photos by Jennifer Che.

When it comes to summer eats, Italian food – typically associated with heavier meals – is all too often overlooked. Which is crazy, because Italian cuisine is all about light simplicity (with super-fresh ingredients, of course).

Case in point: these two recipes, both the handiwork of talented food blogger Jen (you’ll be obsessed with her site, Tiny Urban Kitchen). The Gnocchi with Summer Roasted Tomatoes takes full advantage of summer’s candy-like tomatoes, and Olive Oil Ice Cream – well, it needs zero justification. Serve them up at next Sunday’s dinner alfrescoThey pair perfectly with a mild breeze.

Our Sunday Supper: Italian Alfresco Boutique opens Sunday, June 2, at 11AM ET.

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June 2, 2013

Turner Fisheries Clambake

Boston Magazine awarded them “Best Clam Chowder.” The Boston People’s Choice Awards declared them “Best Seafood Restaurant.” Simply put, Chef Armand Toutaint is a bona fide expert when it comes to serving up fish, shellfish, and the like. So when Turner Fisheries offered to share this clambake recipe – which, mind you, doesn’t require a beach – we most definitely took them up on it (and you should, too).

Turner Fisheries Clambake
Serves 1 

Ingredients
1½-pound lobster
3 littleneck clams
5 mussels
3 fingerling potatoes, blanched and cut in half
1 tablespoon fresh corn kernels
¼ teaspoon chopped garlic
¼ teaspoon chopped shallots
1 tablespoon olive oil
1 tablespoon white wine
¼ cup vegetable stock
1 teaspoon butter
½ teaspoon parsley, chopped
Salt and pepper

Instructions
1. Bring a large pot of water to a boil.

2. Add lobster to boiling water and cook for 7 to 8 minutes.

3. While lobster is cooking, sauté potatoes, corn, and littleneck clams with garlic and shallots in oil, and season with salt and pepper to taste.

4. When potatoes are nicely browned, add mussels, white wine, and vegetable stock to sauté pan and cover to steam. Once clams open, add butter and parsley, adjust seasoning, and arrange in bowl.

5. When lobster is cooked, cut tail in half, crack open claws and knuckles, brush with butter, and add to bowl.

Our Sunday Supper: Clambake Boutique opens Sunday, May 19, at 11AM ET.

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May 19, 2013

Kristin Rosenau thought she’d be an astroparticle physicist (we had to Wikipedia it, too), but that was until she fell in love with pastries, inspiring one seriously lovely – and highly acclaimed – food blog, Pastry Affair. It’s packed with recipes, prose, and gorgeous photography (her genius camera skills certainly come in handy).

These two eats in particular have us positively drooling. For more where they came from, be sure to visit Kristin’s blog – we promise you’ll fall in love, too.

Pastry AffairPhotos by Kristin Rosenau of Pastry Affair.

Summer Berry Pavlova
Yields 4 mini pavlovas

“This Summer Berry Pavlova is sweet, light, and fresh. The pavlova is a large meringue with a crisp exterior and a soft, marshmallow-like interior. When it cools, the center collapses, revealing a cavity that is filled with a white chocolate whipped cream. The pavlova is topped with fresh raspberries, blueberries, and blackberries, with white chocolate shavings and a dusting of powdered sugar. These are a cool delight when the heat is high and friends are near.”

Pavlova
1 teaspoon vinegar (or lemon juice)
4 large egg whites, room temperature
1/2 teaspoon cream of tartar
1 cup (225 grams) granulated sugar
1 tablespoon cornstarch
2 teaspoons vanilla extract

In a large mixing bowl, place the vinegar onto a paper towel and rub over the bowl and egg beaters to eliminate grease (which can prevent the meringue from rising).

Beat together the egg whites and cream of tartar until soft peaks form. Gradually add the sugar and cornstarch and keep beating until stiff, shiny peaks form. Whip in the vanilla extract.

Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper (do not skip this step!).

Divide meringue into 4 equal portions and form into disks approximately 2 inches high, creating a slight dip in the center for filling later. Bake for 55–65 minutes, or until meringues appear dry and are barely gaining color. Turn off the oven, crack the door, and allow pavlovas to cool to room temperature before removing from the oven (the centers will fall; do not be alarmed). Very carefully remove from parchment paper and transfer to serving dishes.

Continue reading “Embark on a Pastry Affair” »

April 28, 2013

 

Leave it to Food52 to provide one of the most delicious panini recipes we’ve ever encountered.

Panini Night

Our Sunday Supper: Panini Night Boutique opens Sunday, April 14, at 11AM ET.

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April 14, 2013
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