come to supper

My brunch at home today inspired by my brunch yesterday at Sqirl restaurant in Silverlake-ish; in fact using their sorrel pesto rice from my breaky yesterday. Gluten-free cheddar & dill biscuits with a sunny side up duck egg served on top of sorrel pesto rice, prosciutto from the peeps at The Cheese Store Silverlake and a spicy arugula & watermelon radish salad. A mimosa and Chado Tea's genmaicha tea make perfection.@cometosupper #foodporn #brunch #foodie #genmaicha #tea #mimosa #bestbreakfastever #glutenfree #homemade #southmeetseast #toastedrice #sorrelpesto #pesto #sunnysideupegg #eggs #biscuits #glutenfreebaking #salad #healthy #yum #silverlake #la #losangeles #socal #california @sqirl_confitures

The two stars of Thanksgiving this year were apples/apple cider and a homemade spice rub picked up in Castellina in Chianti, Italy. Thanksgiving turkey with an apple cider glaze, cream of butternut squash soup (feat apple cider) , and roasted Brussels sprouts featuring honeycrisp apples and walnuts. A note on all recipes to follow: I’m an intuitive cook - meaning, I don’t use measurements and I follow my nose and taste buds. All measurements are approximate and I encourage you to be creative and follow your own nose & taste buds! Happy cooking!
Apple Cider Glaze (good for any poultry)
1/2 stick of butter melted 1 1/4 cup of spiced apple cider juice of 1/2 a lemon 1 tsp ground spice mixture including rosemary, thyme & sage This recipe assumes you will pat the bird liberally with salt and pepper after brushing with glaze therefore it has no salt/pepper added. 
- once butter is melted, whisk in cider, squeeze in juice of lemon and season with spice mixture et voilá, that’s it! Using a pastry brush, brush the bird liberally and set aside any unused portion to be brushed on throughout the cooking process. 
Follow the instructions for roasting your particular bird and it should come out beautifully golden!

king trumpet mushrooms oven roasted in smoked olive oil and middle eastern spices served with yogurt; cauliflower braised in butter, cumin and hand crushed pink peppercorns finished with a squeeze of lemon and sautéed greens with garlic. Holy moly those mushrooms rivaled the best steak I've ever had!

Shepherd's Pie turns into Shepherd's Lunch with a perfectly fried egg thrown on top for good measure. Hang out with me long enough and you'll see my predilection for topping all manner of foods with a sunny-side up egg, such as... Linguine Bagna Cauda or perhaps an arugula and shaved fennel salad with toasted walnuts and Soledad Goat's fresh goat cheese.

A messy, frantic chalkboard and the best part of making a fruit based dessert... Heat that shit up, pour milk over it, serve it with strong coffee and call it Breakfast.

Organic Nat Cab Chuck Shepherd's Pie topped with a Butternut Squash Mash, Roasted Cauliflower and Kale Soup, my personal Alabama biscuit recipe updated as gluten-free and a Caramelized Apple & Pecan Crisp. Along with other potluck contributions to the meal, this was Thanksgiving dinner as a trial run for my upcoming adventures hosting a supper club for friends, colleagues and complete but interested strangers. It was, as a friend's mother pointed out, nice to see "young people" carrying on with some old-school traditions. Good food, good wine and good conversation... What more could one want out of an evening?

Come To Supper is a private supper club hosted by myself, Cheri Keating, in my home for friends, colleagues and eventually, interested strangers. "Come to supper" is a very Southern phrase, one you won't hear often outside the Deep South. Nearly twenty years since I left Alabama, I long to hear it. It's a phrase when uttered instantly promises two things, a warm inviting home and good food. I hope to recreate this wherever I am and there's an available kitchen at hand by bringing together a diverse group of people to share in my passion for eating good food, drinking good wine and participating in lively conversation.