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entertainingfoodFood & Drinkin the kitchen withkristina gillrecipes

in the kitchen with: sunday suppers pt. 1

by Grace Bonney

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I’m already in full swing with the holiday season although I haven’t yet decided what to have for Christmas. However, we’re sure many of you have already thought about what you’re going to make, and have either started to make it, started the shopping or have already made it! For those of you who find yourself in my situation, we couldn’t pass up the opportunity to give you a savory and a sweet option to try out over the holidays for your friends and family.

The extraordinary photographer and stylist Karen Mordechai from Sunday Suppers really went all out to make two amazingly beautiful dishes for us and really…I’m speechless! Today she’ll be sharing an amazing Butternut Squash + Pomegranate Galette and tomorrow we’ll follow this savory treat up with a delicious sweet Olive Oil Loaf Cake + Citrus Rosemary Compote. Keep reading to find out how you can have a cooking-dining experience at Sunday Suppers with Karen! -Kristina

Credits Styling + Photography by Karen Mordechai for Sunday Suppers. Amazing intern/helper in the kitchen/hand model Lizzy Sall

CLICK HERE for the full recipe, beautiful images and more about Sunday Suppers after the jump!

About Sunday Suppers:

Sunday Suppers is a class-cooking- dining experience, pairing friends and food. The food is market fresh, local and organic and the approach is to create seasonal and fresh meals together. Started by Karen Mordechai (stylist and Photographer) Cooking classes are held in a waterfront loft in Brooklyn, NY and are taught by local chefs. The guided class is followed by a communal-table setting, reminiscent of an intimate family meal.

The food is market fresh, local and organic and the approach is to create seasonal and fresh meals together, inspiring a sense of tradition and community. If you would like to sign up for a class email just send an email right here.

About Karen’s recipe:

Over the holidays everyone congregates in the kitchen. Bringing food and family together is what we do best at Sunday Suppers. We wanted to share recipes that were laidback and inviting, but delicious and gourmet nonetheless. Nothing says welcome home like something baking in the oven, so first we have chosen a savory galette filled with hearty veggies and a crisp pop of sweet. We found that the more pomegranate seeds you add to the galette the better—the little bursts of freshness are a wonderful complement to the warm roasted vegetables. Also, don’t skimp on the olive oil drizzle—the moisture is key. You will not regret this effortless choice to end a meal with your loved ones surrounding you. enjoy and happy holidays !

Butternut Squash + Pomegranate Galette
Makes two 12 inch galettes or one large

Savory Pie Dough :
3 cup all-purpose flour
1 teaspoon salt
20 twist of a pepper mill
2 sticks cold butter cut in cubes
1/4 cup ice-cold water
½ butternut squash – halved and deseeded, and sliced
½ red onion sliced with root end still intact
3 tbsp butter
2 tbsp chopped sage
Handful of pomegranate seeds
4 tbsp chopped toasted walnuts
Salt
Fresh pepper
Good quality extra virgin olive oil

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Measure out flour, salt and pepper into a food processor. Mix well. Add the butter and pulse till butter resembles small pea size pieces. Add water while pulsing processor. Stop once the dough becomes a ball. Lay out a piece of clear wrap, lay the dough on it, flatten to a thick disk (or two) while wrapping. Allow to rest for at least ½ hour. (Dough Recipe by Camille Becerra )
Preheat oven to 400 degrees.

Slice the squash and cut the onion into equal width wedges—about ½ inch thick. Mix with butter, sage, salt and pepper and toss.

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Roll out dough on lightly floured surface into 12 inch round and transfer to baking sheet. With each wedge beginning at center of the dough, fan squash and onions into pinwheel shape, overlapping and covering entire center of the round—leaving a few inch border. If you are making a large galette, you can form an outer row of veggies. Gently fold remaining dough over the edge of the filling, forming a freeform tart crust. Beat egg with a splash of water and brush over the crust. Bake for 50 to 55 minutes or until crust is golden brown and squash pierces easily with a fork.

While tart cools, sprinkle toasted walnuts and pomegranate seeds over top.

When ready to serve drizzle generously with very good extra virgin olive oil. Crack fresh black pepper and sprinkle coarse sea salt.

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