Sunday Dinner

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Shrimp Skagenröra

Swedish Meatballs

Whipped Potatoes

Braised Red Cabbage

Homemade Lefse (Intstant Potato Version)

Chocolate Coconut Bites

This is standard Sunday dinner fare in our house when the temperatures are in the 30s° F with tiny little white things falling from the sky. 

There's not much to be said about this Norwegian flat bread because I I have already talked about lefse and shared the true homemade version. (You can read all about it HERE and see step-by-step photos that still apply to making the recipe below.)   This, however, is the easy and cheaters way to making lefse at home. My husband's ancestors might be rolling over in their grave, but I think they if they were able to taste it, they just might be won over.  Happy Sunday!

Sunday Dinner eleven years ago

Sunday Dinner ten years ago

Sunday Dinner nine years ago

Sunday Dinner eight years ago

Homemade Lofthouse Cookies (Holiday version)

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I bumped into a friend this past weekend who kindly asked what I was baking.  I told her that I was making Lofthouse cookies with a holiday look.  She replied, "I will be looking out for that post." I told her the recipe for Lofthouse cookies was already on the blog.  Then I thought to myself, why not put it out there again with the holiday pizzazz? So for those of you who are new to the blog or if you just haven't been able to browse through my recipe page, here it is again but with another look.  And really, these cookies are good enough so as to merit another post☺.

Sunday Dinner

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Blue Cheese Tart with Cranberry Chutney

Homemade Toulouse Sausage

French Lentils

Bibb Lettuce Salad

Country Bread

Pumpkin-Bourbon Crème Brûlée

There is a method to my Sunday dinner madness this week and it is all because of an afternoon soccer game on the north side of Chicago.  All that driving limits my time in the kitchen so I needed to have a menu that can all be made in advance.  Yesterday I made the tart and chutney.  I also partially cooked the lentils, made the base for the vinaigrette, mixed a batch of dough, and cooked the dessert.  The bonus-- I had some sausage in the freezer from a previous batch.

I started making my own Toulouse sausage years ago when I was unable to find it.  It is a classic French sausage that is mixed with white wine, garlic, and a little white pepper.  I use Jaques Pèpin's technique for forming the sausage.  There is no need for hog casings, just plastic wrap and aluminum foil.  It cures in the refrigerator for several days to allow the flavors to blend.  I form the sausage mixture about 2 1/2 inches in diameter.  Once cooked and sliced, a few slices make for a nice serving size.  

I serve this sausage over French lentils in the fall and winter months and over a French potato salad during the spring and summer months.  I also use it when making my birthday cassoulet (step one of that recipe).

Sunday Dinner one year ago
Sunday Dinner two years ago
Sunday Dinner three years ago

Sunday Dinner

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Obatzda

Sauerbraten

Braised Red Cabbage

Mashed Potatoes with Crème Fraîche and Chives

Apple Galette

Caramel Sauce Cockaigne

Lightly sweetened whipped Crème Fraîche

Now that I am going on my third year of sharing our Sunday dinner menus, I am going to run into menus where I have shared all of the recipes.  Today is a good example.  However, there is still one element to the dinner ingredient list that I can share.  

Crème fraîche is a soured cream.  It is less sour than regular cream, thicker in consistency, and higher in fat.  I can find crème fraîche in my local markets, but I realize that some of you may not be able to.  Well, let me just climb up onto the "homemade" soapbox to tell you that this is a super simple recipe.  All that it requires is some advanced planning so you can have it ready when needed and a little patience as it sours.  The cooler the temperature in your kitchen, the longer the souring time.  But once it finally thickens, you will be rewarded with some luscious and almost sweet soured cream to use in your favorite recipes.

Sunday Dinner one year ago

Sunday Dinner two years ago

Sunday Dinner three years ago

Homemade Bisquick Biscuits

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I certainly couldn't share the homemade Bisquick recipe without sharing a recipe that utilizes it.  I have many biscuit recipes, but since I always have a batch of mix on hand, this one is my go-to.  It is quick to prepare and great for those busy weeknights.

When measuring out the mix, make sure you use the spoon and level method.  You don't want to pack the mix into the measuring cup.  That will make for tough and dry biscuits.  Also, when you go to cut out the biscuits, use a straight up and down motion when cutting.  Twisting and turning will prevent the biscuits from baking up tall and fluffy.  They are wonderful warm from the oven unadorned, but I like to take it a step further and brush the tops of the biscuits with melted butter right when they come out of the oven.  It adds a rich, buttery taste.  

Printable Recipe

Homemade Bisquick Biscuits

makes 9 biscuits

2 1/4 cups homemade Bisquick mix, plus more for kneading

2/3 cup milk

2 Tablespoons unsalted butter, melted (optional)

Preheat oven to 450º F.  Line a baking sheet with parchment paper; set aside.

Place the mix and milk in a medium bowl and stir until a soft dough forms.  Generously sprinkle the work surface with more homemade Bisquick mix.  Knead lightly about 10 times.  Roll the dough out to 1/2-inch thickness.  Using a 2 1/2-inch cutter, cut out as many biscuits as you can.  Gently re-roll scraps and cut out more biscuits.  Place the biscuits on the prepared baking sheet and bake until golden brown, about 10-12 minutes.  Remove the biscuits from the oven and brush the tops with the melted butter.  Serve while warm.  Enjoy!

Source: Adapted from the back of the Bisquick box

Homemade Bisquick

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Do any of you have something weird that you are hanging on to for nostalgic reasons?  Well I do--and it is weird.  There is an empty box of Bisquick on top of the refrigerator in my garage.  Told ya it was weird.  As much as I try to go homemade when I can, I have to admit that Bisquick is good.  I grew up on it.  I think Mom used it at least three times a week if not more for biscuits, pancakes, waffles, dumplings, or shortcakes.  A box of Bisquick on the counter was a good thing.

 When I first got married, I dutifully got on the Bisquick train.  Once the kids started coming, I tried to make as much as I could from scratch to avoid preservatives and unnecessary ingredients.  Bisquick was a tough one to let go of.  Fortunately, I came across a recipe for biscuits years ago that solved my "need a homemade Bisquick recipe" problem.  I figured that if it could make biscuits, then it could make all those other tasty Bisquick recipes. And it does.  I make a big batch and then keep it in an air-tight container in the refrigerator to use when needed.  So if you are Bisquick lover, you'll appreciate this post.  And if you are not familiar with Bisquick, I will be sharing some tasty recipes in the future.

Homemade Ricotta

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Homemade ricotta cheese-- really Nicole?? Yes, really☺.  And like all other things homemade in the kitchen, once you try it and taste it, you'll understand why.  There is just no comparison in taste and texture.

Speaking of texture-- by making your own ricotta, you can make the texture as smooth and creamy or as thick and curdy as you like.  If I am going to use it in a recipe where it will be baked or melted, I drain the cheese on the longer side for a thicker consistency.  But if I am going to use it as a dip, sandwich filler, or as a spread (as pictured below with a dollop of fig preserves), I drain it less for a smooth and creamy consistency.

Stay tuned for a delicious recipe using the thicker version!

Homemade Apple Pie Spice

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Apple pie spice can be used in lots of great recipes.  But it won't find its way into my shopping cart.  Why would I buy a special ingredient when I already have the makings of it in my own cabinet?  It takes no time to whip it up, it saves me several dollars, and the mix of spices can be adjusted according to one's own taste.  I like to keep my combination simple, but nicely spiced.  I don't add ginger (I save that for pumpkin spice) or cloves, but you can if that's what you like.  I have even seen cardamom listed on the ingredient list of some blends.  I haven't said this in a while, but make it for you, make it your own☺.