Author: simplysundaysfoodblog
Parker House Rolls
These fluffy, buttery Parker House rolls are elegant enough to serve for a holiday but easy enough to make with a weeknight dinner. Nothing says comfort like a warm batch of homemade rolls
Rosemary – Shallot Focaccia
This Rosemary – Shallot Focaccia is a light & pillowy bread flavored with olive oil, rosemary & sweet shallots
What is focaccia?
Focaccia is a simple Italian yeast bread baked on high heat on sheet pans. The dough is a perfect canvas to be topped with flavorful ingredients
Common toppings include tomatoes, olives, mushrooms, onions and herbs. We’re using rosemary but sage is also commonly used
This simple bread only has a few ingredients but is delicious thanks to the flavor boost of adding a yeasty beer
Let’s assemble the ingredients
I have 4 cups of flour, one 12 ounce beer, 1 package of quick rising yeast, 1 teaspoon of sugar and 1/4 cup of olive oil
The type of beer doesn’t really matter. I’m using a lager because it’s what we happen to have
Our friends over at Porch.com shared some super helpful tips when setting up the ultimate home baking station in your kitchen. Check it out!
How to create the ultimate home baking station
Add half of the flour, the yeast packet and the sugar to the bowl of a stand mixer. Give a whisk
We’ll need the beer to be a bit warm, so I’m carefully heating to 100 degrees F over low heat. I’m monitoring the temperature with a thermometer
If the beer is too hot, you can scorch the dry yeast. Not like I’m speaking from experience or anything like that… 🙄
Add the beer to the flour mixture and combine on low
Add in the remaining flour, the olive oil and a pinch of kosher salt. Beat on medium for about 5 minutes until a ball is formed
Turn the dough ball out into a lightly oiled bowl, cover with plastic wrap and place in a warm area for about 2 hours until it rises nicely
I put the covered bowl in my oven (turned off) just because that’s the warmest place in my kitchen
Once the dough rises, spread out into an oiled pan and lightly dimple with the tips of your fingers. Cover with plastic wrap and let rise again for about another hour
For the toppings:
Thinly slice up 2 large shallots and measure out 1 tablespoon of rosemary and a half of a tablespoon of sea salt. I use Maldon sea salt because it’s both salty and crunchy
You can use dry or fresh rosemary here, whichever you have on hand
Brush the entire top of the dough with olive oil and sprinkle with the rosemary and sea salt. Add the shallots in a single layer
Bake at 425 degrees F for 18-20 minutes
And there you have it! A perfect Rosemary – Shallot Focaccia easily made right in your own kitchen
Cut into squares and feed the hungry people standing in your kitchen!
If you’re still in the baking mood, try out a few of our other favorites:
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Post a pic on your social media and tag us @ #simplysundayshomecooking
Enjoy!
Rosemary - Shallot Focaccia
A light & pillowy bread flavored with olive oil, rosemary & sweet shallots
Ingredients
Equipment
Method
- Add half of the flour, the yeast packet and the sugar to the bowl of a stand mixer. Give a whisk
- Carefully warm beer to 100 degrees F over low heat. Add the beer to the flour mixture and combine on low
- Add in the remaining flour, the olive oil and a pinch of kosher salt. Beat on medium for about 5 minutes until a ball is formed
- Turn the dough ball out into a lightly oiled bowl, cover with plastic wrap and place in a warm area for about 2 hours until it rises
- Once the dough rises, spread out into an oiled pan and lightly dimple with the tips of your fingers. Cover with plastic wrap and let rise again for about another hour
- After the second rise, preheat your oven to 425 degrees F
For the topping
- Thinly slice up 2 large shallots and measure out 1 tablespoon of rosemary and a half of a tablespoon of sea salt
- Brush the entire top of the dough with olive oil and sprinkle with the rosemary and sea salt. Add the shallots in a single layer
- Bake at 425 degrees F for 18-20 minutes
- Cut into squares and serve
Tools used to make this recipe
KitchenAid Artisan Series 5-Qt. Stand Mixer
Pyrex Prepware 2-Cup Measuring Cup, Red Graphics, Clear
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
© Simply Sundays 2020
All rights reserved
Ramen Soup Bowl
Ramen noodles enriched with a spicy broth, featuring Thai Spice and the umami of shiitake mushrooms, thinly sliced carrots, and fresh ginger, topped with peppery greens.
What is umami??
You’ve probably heard the chefs on the Food Network talk about umami. But what is it??
Umami is best described as a savory or meaty flavor. The word umami is Japanese and translates to a pleasant, savory taste
Raise your hand if the cheap little packages of ramen soup were your main sustenance through college! Yup! That was me!! But it’s probably the last thing I thought I’d want to eat as a grown-up up. We’ve given ramen an update to make a hearty, delicious dinner, and converted the block of dried ramen (minus the salty flavor pack) into a tasty Asian-inspired ramen noodle soup bowl!
I have 4 ounces of shiitake mushrooms, sliced, 2 large carrots, shredded, 2 tablespoons of grated fresh ginger, 2 grated garlic cloves, 1 teaspoon of The Spice Apothecary Thai Spice and 1 tablespoon of olive oil
Have I ever mentioned that I LOVE shiitake mushrooms?
They have a meaty texture and hold up well in stir-frys and soups. Works out for this recipe since we’re going to saute the mushrooms and then make them into soup!
Mushroom love 👇
Add the oil to a large stock pot over medium heat. Add in the carrots & mushrooms and saute for about 5 minutes
Add the grated ginger, garlic, and Thai Spice and saute for another 2 minutes.
I usually have some homemade chicken stock in the fridge, but if you have a box of good quality chicken broth, let’s use it!
Measure out 6 cups of chicken stock, 3 tablespoons of soy sauce and 1 tablespoon of sriracha as well
Make our homemade instant pot chicken stock recipe
Add all of these ingredients to the stock pot with the veggies and bring to a boil
Open 2 ramen noodle packs, discard the salty flavor packets and measure out 5 ounces of baby kale. You can also use baby spinach if you’d like
Drop the ramen into the pot, and in about 1 minute, you can open it to its full length
Cook in the stock for about another minute and add in the kale
Keep at a simmer for another two minutes and stir well
The last step is to remove from the heat, add in a few shots of sesame oil and serve up with your desired toppings!
We chose some slivered green onion, sesame seeds, jalapeno slices and a soft boiled egg
Enjoy!
Simply Sundays ~ Ramen Noodle Bowl
Ingredients
4 ounces of shiitake mushrooms, sliced
2 large carrots, shredded
2 tablespoons of grated fresh ginger
2 garlic cloves, grated
1 teaspoon of The Spice Apothecary Thai Spice
1 tablespoon of olive oil
6 cups chicken broth
3 tablespoons of soy sauce
1 tablespoon of sriracha
2 ramen noodle packs, noodles only
5 ounces of baby kale or baby spinach
Sesame oil
Optional toppings: slivered green onion, sesame seeds, jalapeno slices, soft-boiled eggs
Directions
Add the oil to a large stock pot over medium heat. Add in the carrots & mushrooms and saute for about 5 minutes
Add the grated ginger, garlic, and Thai Spice and saute for another 2 minutes.
Measure out 6 cups of chicken stock, 3 tablespoons of soy sauce, and 1 tablespoon of sriracha
Add all of these ingredients to the stock pot with the veggies and bring to a boil. Open 2 ramen noodle packs, discard the flavor packets, and measure out 5 ounces of baby kale
Drop the ramen into the pot, and in about 1 minute,e you can open it to its full length; cook in the stock for about another minute and add in the kale
Keep at a simmer for another two minutes and stir well; remove from the heat, add in a few shots of sesame oil, and serve up with your desired toppings
Tools used to make this recipe
Architec Carving Board, Gripperwood
Farberware Stainless Steel 8-Quart Saucepot
© Simply Sundays 2020
All rights reserved
Salmon Steak with Leeks and Swiss Chard
A creamy and flavorful topping of leeks and swiss chard bring out the rich heartiness of this tender and moist salmon
Whether we are planning for a holiday, a Sunday brunch or just a weeknight dinner salmon has always been one of our favorites
Salmon is very hearty and can stand up to a lot of flavors
There are also many choices when it comes to salmon, you can get it smoked, salt cured, as fresh fillets or steaks as we have in this recipe
Let’s get started!
Here we have 4 salmon steaks, roughly 2 1/2 pounds
Preheat your oven to 400 degrees F
Sprinkle both sides with kosher salt and ground black ground pepper
Line a sheet pan with parchment paper sprayed with cooking oil
Let’s get to work on some veggies
We are starting off with four small leeks
What are leeks?
Leeks are in the onion family and though their flavor is similar to scallions they are a lot larger
Leeks grow in the ground so you need to give them a good rinse to remove any dirt or grit before using
Remove the a half inch from the bottom of the leek and cut off the leaves just where the leek starts to turn dark green
Discard the root bulb and leaves
Cut the stalk in half lengthwise
Flip the leek over so the flat side is on the cutting board for stability and cut across so you get half circle shapes
Let’s get started on the swiss chard
What is swiss chard?
Swiss chard is a leafy vegetable that can have multicolored stalks
It is actually related to the beet and spinach family
Like the leeks you want to give your chard a good rinse
Cut a “V” to remove the stem from the chard leaf
Discard the stem
Stack the leaves on top of each other
Next slice the leaves down the center and re-stack them
Slice crosswise into ribbons
Over medium heat add 2 tablespoons of olive oil and 2 tablespoons of butter to a pan
Add the leeks to the pan and stir around to coat them in butter and oil
Sprinkle with some kosher salt and ground black pepper
Cook 5-6 minutes, tossing occasionally
Now add in the chard
Cook 5-6 minutes or until the chard wilts down and the leeks start to caramelize
Remove from the heat and allow to cool
Next, we will need 1/2 cup of sour cream, 1 tablespoon of mayonnaise, 1 tablespoon of Dijon mustard, 1 tablespoon of lemon juice, 2 teaspoons of soy sauce, 1 grated garlic clove and 3 sprigs of fresh chopped dill
Add all of these ingredients to a bowl and whisk together
Fold the cooled off leeks and chard into the wet ingredients
Add around 2 tablespoons of the mixture per steak to start
Use the back of the spoon to spread the topping out
You can use as much or as little of the topping as you want depending on how many steaks you are cooking
Place into the preheated oven
Cook for 12 to 14 minutes or until a knife inserted in the thickest portion of the steak slides in and out without resistance
We prefer our salmon a bit medium in the very center
Let the salmon rest for a few minutes
Serve this delicious entree with a side salad and dig in!!
Enjoy!!!
Simply Sundays! ~ Salmon Steak with Leeks and Swiss Chard
Ingredients
4 salmon steaks
4 leeks
1 bunch of swiss chard
1/2 cup of sour cream
1 tablespoon of mayonnaise
1 tablespoon of Dijon mustard
1 tablespoon of lemon juice
2 teaspoons of soy sauce
1 grated garlic clove
3 sprigs of fresh chopped dill
2 tablespoons of butter
2 tablespoons of olive oil
kosher salt
ground black pepper
Directions
Preheat your oven to 400 F. Sprinkle kosher salt and ground black ground pepper on both sides of 4 salmon steaks
Leeks grow in the ground so you need to give them a good rinse to remove any dirt or grit before using. Remove the half inch from the bottom of the leek and cut off the leaves just where the leek starts to turn dark green. Discard the root bulb and leaves
Cut the stalk in half lengthwise. Flip the leek over so the flat side is on the cutting board for stability and cut across so you get half circle shapes
Like the leek thoroughly rinse any dirt or grit from one bunch of swiss chard. Cut a “V” to remove the stem from the chard leaf. Discard the stem. Stack the leaves on top of each other. Next slice the leaves down the center and re-stack them. Slice crosswise into ribbons
Over medium heat add 2 tablespoons of olive oil and 2 tablespoons of butter to a pan then add the leeks pan and stir around to coat them in butter and oil. Sprinkle with some kosher salt and ground black pepper. Cook 5-6 minutes, tossing occasionally
Next add in the swiss chard. Cook 5-6 minutes or until the chard wilts down and the leeks start to caramelize. Remove from the heat and allow to cool
In a large bowl whisk together 1/2 cup of sour cream, 1 tablespoon of mayonnaise, 1 tablespoon of Dijon mustard, 1 tablespoon of lemon juice, 2 teaspoons of soy sauce, 1 grated garlic clove and 3 sprigs of fresh chopped dill. Fold the cooled off leeks and chard into the wet ingredients
Add around 2 tablespoons of the mixture per steak to start. Use the back of the spoon to spread the topping out. You can use as much or as little of the topping as you want depending on how many steaks you are cooking
Place into the preheated oven. Cook for 12 to 14 minutes or until a knife inserted in the thickest portion of the steak slides in and out without resistance. We prefer our salmon a bit medium in the very center. Let the salmon rest for a few minutes
Serve with a side salad
Architec Carving Board, Gripperwood
NuWave Flex Precision Induction Cooktop
Reynolds Kitchens Parchment Paper
Silicone Flexible Rubber Baking Spatula
Cooks Standard Multi-Ply Clad Stainless Steel Tagine and Extra Glass Lid, 4.5-Quart
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
© Simply Sundays 2020
All rights reserved