sunday suppers! + a new saturday sandwich

 

It’s set to be a week filled with announcements here.
First, I’m on my way back to NEW YORK CITY,
and you can join me!
I’ll be teaching two classes at the
Sunday Suppers Williamsburg Studio
on August 18th+19th.

 

 

On Saturday it’s all about CAKE.
Well, it’s all about baking & pastry really,
but I’m super keen on the cake part!

 

We’ll be whipping up
perfectly light vanilla sponge,
my favourite buttercream,
a simple pastry cream
and the rest of the components
to make perfectly layered cakes and sweet summer tarts.
It’s going to be good!

If you’d like to join in, you can purchase tickets here.

 

And on Sunday it’s all about DINNER!
It’s a meal inspired by
summer evenings,
dinners taken outside
and trips to the sea.
We’ll be having:

 

Kumumoto Oysters with Melon Mignonette
musk melon, chive blossoms & vinegar

Hand Rolled Tagliatelle with Water and Butter Sauce
feathered fennel & celery, summer garlic stock, coriander seeds & bufala ricotta

Frenched Pork Loin with Crackling
new potatoes & summer zucchini salad

Chocolate Chip Ice Cream Cones
homemade ice cream & cones

 

If you’d like to join in, you can purchase tickets here.

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And now, a sandwich fit for Saturdays.
Or any day really, but a series I call, The Saturday Sandwich.
Find my earlier Saturday Sandwich posts here.
And please try to see past the spacing issues,
my previous Saturday Sandwich posts were written
for my blogs old home.

 

 

 

 

A ROAST BEEF BAGUETTE WITH FINGERLING CHIPS
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YOU’LL NEED
-1 batch homemade potato chips
(here’s a basic recipe, i like to substitute fingerlings for russets)
-baguette, sliced & pan fried in butter
-roast beef, thinly sliced
(leftovers from the night before are best, but your local deli will likely carry it ready to go)
-1 batch horseradish cream
(recipe follows)
-a hard white cheese, very thinly sliced (optional)
(i used parmesan this time, it’s okay if it’s a little crumbly)

-enoki mushrooms, sauteed
-spanish onion, thinly sliced
-frissee lettuce
-salt & pepper to taste

 

HORSERADISH CREAM
-crème fraîche
-fresh grated or prepared horseradish mustard
(i like Kolzlik’s Horseradish Mustard if you’re using prepared)
-a touch of pommery mustard
-a large pinch of fresh tarragon leaves, finely chopped
-a few stems of fresh chives, finely chopped

Mix together equal parts crème fraîche and horseradish.
(i was serving 2 so i used between 2 & 3 tablespoons of crème fraîche and less than a teaspoon of mustard)
Stir in a touch of pommery mustard and a small handful of tarragon leaves and chive stems.
Finish with salt & pepper.

 

 

HERE’S HOW:
Slice the potatoes, while they’re drying make the horseradish cream. Refrigerate.
Next, saute the mushrooms, slice the onions, bread and cheese.
Pan fry the bread in salted butter.
Next, build your sandwiches! I like a dollop of horseradish cream on the bottom,
then all the toppings and then a little more cream.
Serve alongside a good helping of chips and a touch bowl of ketchup.

 

 

I’ll be back tomorrow with another BIG announcement
and then back again on Friday
with the newest in my pie series!
xo, n

 

 

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we have a new front page image & i love it!
fancy french toast!
from twitter today, this kitten is killing me
this book is beautiful
this skirt seems pretty perfect
this bedding
 (via)
it’s that time of year

and this time of year too
the photos in this post: michael graydon
the styling: me
and the new york download

 

posted on June 6, 2012 by Nikole

11 Comments

  1. Wonderful photos. I just love your style. The Saturday Suppers sound like so much fun. I wish I lived closer and could attend all of the fun.

  2. The workshops sound amazing!
    We have that same mustard, mmm!

  3. Hayley Daen says:

    Noooo! I so badly want to come to both classes, but i’ll only be in NYC until the 16th of August. Any chance you’d want to squeeze in another one a few days earlier??

  4. Allison says:

    I just stumbled upon your new website and it is beautiful! I love your idea of Saturday sandwiches. I eat sandwiches just about every Saturday for lunch – but not the kind I eat during the week – dressed up sandwiches like you have here. My mouth is watering just thinking about the creamy horseradish and tender roast beef.

  5. fanny says:

    chocolate chip ice-cream cones? oooh why can’t I be in NYC… pretty please! x

  6. Wiebke says:

    Wonderful pictures ! My kids will try the homemade potatoes chips on the weekend ! big wishes from Northern Germany, Wiebke

  7. That only looks like the best lunch EVER!!!

  8. Hannah says:

    Oh nikole, as soon as I saw this on sunday suppers I squealed! The entire class/ supper looks perfect, and i wish I would be in NYC during that time. taking a pastry class is on my 5 year ‘to do’ list, and i can’t imagine anything better than taking one with you! the best of luck to you, i know it will be a blast.

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