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Sunday Slow Suppers Archives

January 17, 2010

Sunday Slow Suppers #1: Smoked Paprika Roasted Chicken

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Amy started us off with a delicious roasted chicken with smoked paprika.

Smoked Paprika Roasted Chicken

Ingredients

2 Tbsp smoked paprika (Plus a bit more for inside the chicken)
2 Tbsp honey
1 Tbsp lemon juice
1 Tbsp softened butter
2 teaspoons garlic salt (or 1 teaspoon salt plus 1 teaspoon garlic powder)
1/2 teaspoon pepper

1 whole 4-5 pound roasting chicken
1 onion, quartered


1. Preheat oven to 325°F. Rinse the chicken off. Pat dry thoroughly with paper towels (otherwise the paste won't stick).

2. Mix together the paprika, honey, lemon juice, butter, garlic salt, and pepper. Spread it over the entire surface of the chicken, then place chicken on a shallow baking pan. Sprinkle a bit of paprika into the cavity, and place the cut onion in the cavity.

3 Bake at 325°F for approximately 1 hour and 15 minutes or more. You may need to adjust the time depending on how big your chicken is. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. I like to cover the breast with foil for part of the time so it doesn't dry out.

4 Let chicken rest for 5 minutes, then carve and serve.

After an hour and 15 minutes, my chicken looked like this.

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I rarely eat chicken skin, but when I do, I like it charred and crispy. The chicken's internal temperature was not quite done, so I cranked the oven up to 400 and let it cook another 20 minutes. It was cooked, juicy and the skin was delicious!

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I will definitely make this again. Thanks, Amy!

January 24, 2010

Sunday Slow Suppers #2:

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This week, we tried Shannon's recipe for this spicy vegetarian stew.

Squash, Pepper, Chard, and Corn Stew

1 medium onion, diced
3 – 5 garlic cloves, chopped
¾ pound banana squash, peeled and cut into pieces about ½ inch wide
2 – 3 T olive oil
1 t. Greek oregano
1 green pepper, diced
1 red bell pepper, diced
1 T. flour
2 T. chile powder
½ t. cumin
1 c. dry white wine
2 c. broth of choice
3 – 4 c. tomatoes, diced
½ bunch chard, blanched and cut into ribbons with the tougher stems cut away
1 ½ c. frozen corn
¾ c. sour cream or yogurt to taste
Chopped cilantro and green onions for garnish

Very lightly sauté the onion, garlic and squash in oil in a dutch oven or heavy-bottomed soup pot, then add oregano, red and green peppers, flour, chile powder and cumin. Stir together and cook for a minute or two longer.

Add wine, broth, and tomatoes, then cover and simmer for 30-45 minutes. Add chard and corn, then cook for a further 15-20 minutes.

Taste for seasoning. If stew is too liquid, pour off liquid into a small saucepan and boil down until reduced and richly flavored.

Just before serving, stir in sour cream or yogurt. Serve sprinkled with cilantro and green onions.

I made the recipe with two changes: I added LAMB (trimmed shoulder meat), and deleted the tomatoes, but added zucchini. Brad is not crazy about sour cream, and preferred his without, so I added a dollop to my bowl. Spicy! Brad has requested the leftovers for lunch this week. Thanks, Shannon!

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January 31, 2010

Sunday Slow Suppers #3: Risotto al Granchio e Gamberi

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Jerry selected this wonderful risotto recipe from the Williams-Sonoma cookbook, Savoring Italy by Miclehe Scicolone.

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Ingredients:
2 large garlic cloves, finely chopped
3 Tbs. chopped fresh flat-leaf parsley
6 Tbs. olive oil
1/2 lb. shrimp, peeled, deveined and each cut into 4 or 5 pieces
Salt and freshly ground pepper, to taste
6 cups chicken or fish broth or water
1 yellow onion, finely chopped
2 cups medium-grain rice such as arborio, vialone nano or carnaroli
1/2 cup dry white wine
2 tomatoes, peeled, seeded and chopped (about 1 cup)
1/2 lb. fresh-cooked crabmeat, picked over to remove any shell fragments

In a saucepan over medium heat, sauté the garlic and 2 Tbs. of the parsley in 2 Tbs. of the olive oil, stirring once or twice, until the garlic is fragrant, 1 to 2 minutes. Add the shrimp, season with salt and pepper and cook, stirring, just until the shrimp are pink, about 2 minutes.

Using a slotted spoon, transfer the shrimp to a plate and set aside. Add the broth to the saucepan and bring just barely to a simmer.

In a large saucepan or risotto pan over medium heat, warm 3 Tbs. of the oil. Add the onion and sauté until tender and translucent, about 5 minutes. Add the rice and cook, stirring, until the kernels are hot and coated with oil, about 2 minutes. Add the wine and continue to cook, stirring often, until the liquid is absorbed.

Add the broth 1/2 cup at a time, stirring constantly and making sure the liquid has been absorbed before adding more. When the rice is about half cooked, stir in the tomatoes, salt and pepper. The risotto is done when the rice grains are creamy on the outside and firm yet tender to the bite, 20 to 25 minutes total. Rice varies, so you may not need all of the broth or you may need more. If more liquid is required, use hot water.

Stir in the shrimp and crabmeat and cook, stirring, just until heated through, about 2 minutes. Taste and adjust the seasonings.

Remove the risotto from the heat. Stir in the remaining 1 Tbs. each oil and parsley. Spoon the risotto into warmed soup bowls and serve immediately.
Serves 6 to 8

I am in "don't stir too much" school of risotto cooking. Stirring releases more starch from the rice, and can cause it to become mushy. I added my stock a cup at a time, and gently stirred once with each addition. I used a little extra wine, and about 5 cups of broth. I followed the recipe, but deleted the tomatoes. Delicious!

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February 15, 2010

Sunday Slow Suppers #4: Cashew Chicken Stir-fry

This week, Candi shared this recipe from her cooking class in Thailand! You can use any veggies you like, and once everything is chopped, the dish is quick and easy to prepare. Thanks, Candi!

Cashew Chicken Stir-Fry

cooking oil
2 to 3 cloves of garlic, minced
1 yellow onion, finely diced
4 boneless chicken breasts, cut into bite-size cubes or strips
2 Tbsp. fish sauce
3 Tbsp. oyster sauce
1 tsp. sugar
1 large red bell pepper, diced
1 yellow squash, diced
1 zucchini, diced
8 oz. jelly, oyster or shitake mushrooms, sliced
red-eye chili pepper to taste,seeded and finely chopped
1/3 cup chicken broth
1 tsp. corn starch(optional)
1/2 cup unsalted cashews

Heat 2 to 3 Tbsp. of vegetable oil in a large skillet. Add garlic and onions and stir-fry until browned. Sear chicken on both sides for about three minutes(I use the sides of the skillet).(The chicken should be almost fully cooked at this point, if need to, cook for longer). Add fish sauce, oyster sauce and sugar and mix for another minute. Add vegetables and stir-fry for a minute or two. Add the chicken broth, cover and simmer for three to four minutes until vegetables are tender and chicken is fully cooked.

If you wish to thicken the sauce, use a slotted spoon to transfer the chicken and vegetables to a plate, and add cornstarch to the sauce whisking for a minute or two until sauce is thickened. Transfer the chicken and vegetables back to the skillet to keep warm.

Serve the stir-fry over your favorite rice (I make white rice) and top with cashews.

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February 28, 2010

Sunday Slow Suppers #5: Goat Tagine with Fennel

I am a week behind!

Being out of town three weekends in a row has thrown me off of my Sunday Slow Suppers schedule. But I am catching up this week!

Deborah chose a recipe that was quite interesting for the group. People made all kinds of attempts to find some of the more unusual ingredients (goat shanks, preserved lemons), with all kinds of delicious results. Because I didn't find goat, like many, I used lamb shanks.

You can see the recipe here: Goat Shank Tagine

I made the recipe as written, using lamb, and leaving out the tomato and olives. We had it over creamy polenta. It was an interesting mix of spices, and the cinnamon and fennel had an interesting effect on the lamb. Three hours of slow braising had the meat falling off the bone tender, but what surprised me was that it didn't taste like lamb! It was a fun dish to shop for and make! It certainly got me to try new flavors! Thanks, Deborah!

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March 7, 2010

Sunday Slow Suppers #7: Chicken and Green Chilies Casserole

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We really enjoyed this more than once this week! I made an 8x8 baking dish, which made us 2 dinners and a lunch!

Adapted from COOKS.COM
________________________________________
4 chicken breasts, cooked, shredded (or use rotisserie chicken, skinned, boned and cut into small pieces)

1 lg. onion, chopped
4 tbsp. butter
4 tbsp. flour
2 tsp. salt
2 c. milk
1 1/2 c. chicken broth
2 tsp. chili powder
1 (4 oz.) can chopped green chilies, drained
1 small can diced tomatoes, drained
Chopped cilantro to taste, @ 2 tblsp.

12 corn tortillas, torn into small pieces

1 c. grated Cheddar cheese
2 c. Monterey Jack cheese (mix cheese together) - lighten dish with low-fat cheeses

Make sauce by first sauteing onions in butter, then add flour, stir to make a roux, add liquids and salt - cook stirring until smooth and slightly thickened. Add chopped green chilies (drained) to sauce. Add chili powder. Add tomatoes to sauce (both well drained). Add cilantro. Taste, and adjust seasonings for "hot" factor.

Place a layer of chicken in bottom of greased 3 quart casserole, then a layer of torn tortillas, then cheese and sauce. Repeat ending with cheese on top. Bake in preheated 350 degree oven until bubbling, 20-25 minutes. Let sit 15 minutes before cutting into squares to serve.
May be prepared ahead and baked the next day or may be frozen thawed and baked at serving time.

I tweaked a few things from the original recipe. I used 3 T. of butter and flour, 2 c. skim milk, 3/4 c. broth, and left out the tomatoes and cilantro. I used cheddar and pepper jack. The biggest change was I purposely used flour tortillas instead of corn. (3 were plenty) I was heavy handed with the chili powder, and it was hot and delicious! Thank you, Marcia for some good, spicy meals!

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March 21, 2010

Sunday Slow Suppers # 8: Braised Turkey Thighs

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Jan selected this week's recipe for "Braised Turkey Thighs". Once I found a butcher to cut me two, I made the recipe as written (deleting the tomatoes), and served it with some orchette pasta. It was delicious. The rest, with broth added, is now turkey soup in my freezer. Thanks for the recipe, Jan!

Braised Turkey Thighs

4 tablespoons olive oil
2 turkey thighs
1 cup dry white wine
2 large onions, diced
4 medium carrots diced
3 medium stalks of celery diced
8 oz. Mushroom, sliced
4 medium cloves garlic minced
1 1/2 cups chicken stock or water
2 bay leaves
1 28 oz. Can crushed tomatoes
parmesan cheese rind (if available)

¼ cup chopped parsley for garnish

Pre heat oven to 325
Heat 2 tbs oil in a Dutch oven, over medium high.
Salt and pepper both sides of the thighs.
Brown them, about 6 minutes each side, in the oil.
Remove from pot. Pour off all the fat.
Add the next 2 tbs to the pot to get hot. Then add the onions, carrots and celery and cook about 7 or 8 minutes until soft. Add the mushrooms and garlic for another couple of minutes. Add the wine and deglaze the pot (scrape up the brown bits left on the bottom).
Mix in the stock or water, the crushed tomatoes, bay leaves and more salt and pepper. Add the cheese rind, if you have one. Remove the skin from the turkey thighs and return them to the pot, nestling them down into the liquid. It should just cover the thighs. Bring it up to a boil and then put into the oven with the lid on.

Cook until the meat is falling off the bones—about an hour and a half—maybe 2.

You can get all the meat off and serve it in the sauce or just cut large pieces off. Don’t forget to remove the cheese rind and the bay leaves.
Great over hearty pasta, sprinkled with the parsley and some grated parmesan.

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March 28, 2010

Sunday Slow Suppers #9: Tuscan Pork Roast

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I was really excited about this one! I love pork, in any form! Here is the recipe that Sandi shared (adapted from Once Upon a Plate)

Tuscan Pork Roast
2 teaspoons fresh chopped sage
3 teaspoons fresh chopped rosemary
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
4 tablespoons extra virgin olive oil
1-2 pound pork tenderloin
1 loaf crusty baguette
kitchen string

Preheat oven to 375°.
Mince sage, rosemary, pepper, garlic, 1 teaspoon salt, 1/4 teaspoon black pepper together. Sear the tenderloin in a frying pan over medium-high heat with 1 tablespoon of oil for 8-10 minutes, rotating to brown all sides. Roll the pork in the herb mixture and set aside.
Next- cut, or slit the baguette in half the long way and scoop out most of the soft insides. Brush the inside of the baguette with the remaining 3 tablespoons olive oil and any spices that may not stick to the meat.
Set the pork inside the baguette so that the pork is well enclosed. Trim off the excess ends of the bread if needed. With string, tie the bread to secure the pork at 1 to 2 inch intervals. Place the pork on a baking sheet and roast until done (when instant read thermometer is inserted into the thickest part of the tenderloin it should read 155°-160°) About 25 to 35 minutes.
Remove from the oven, allow to rest 10 minutes. Remove the strings and cut into slices. Either serve it warm or at room temerature.

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It smells and tastes great, and is also fun to make! Thanks, Sandi!

April 25, 2010

Sunday Slow Suppers #11: Butternut Squash-Leek Lasagna

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I wasn't convinced, until the last few minutes of cooking time, but this was very tasty!
I kept myself from adding a layer of gruyere, and from adding butter, cream or at least some 2% milk to the bechamel, but we both thought it was delicious just the way it was.

My only change was to use fresh thyme, and make a half batch with fewer servings. I used 6 lasagna noodles (NOT whole wheat!), and one squash. There are 4 little tubs in the freezer for Brad to eat with whatever he grills while I am in Italy, so the only veggie he has for three weeks won't be salad! Thanks, Nancy, this was GOOD!

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Squash & Leek Lasagna

Grated butternut squash, pine nuts and sautéed leeks in a creamy white sauce are layered with sheets of whole-wheat pasta for this wintery variation on a vegetable lasagna. Any Parmesan cheese can be used in this casserole, but we recommend Parmigiano Reggiano for its superior flavor.

Squash & Leek Lasagna
Author: Bruce Weinstein & Mark Scarbrough

Yield: 12 servings
Total Time: 2 3/4 hours
Preparation Time: 1 hour
Make Ahead Tip: Bake, let cool for 1 hour, cover with parchment paper then foil and refrigerate for up to 3 days. Reheat, covered, at 350°F for 1 hour, then uncovered for 30 minutes more.

Recipe Ingredients:
10 ounces lasagna noodles, preferably whole-wheat
2 tablespoons unsalted butter
4 large or 5 medium leeks, pale green and white parts only, thinly sliced and washed thoroughly (about 6 cups)
1/2 cup all-purpose flour
4 cups nonfat milk
1 teaspoon dried thyme
1 teaspoon salt
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon freshly ground pepper
2 2-pound butternut squash, peeled, halved, seeded and grated using the large hole side of a box grater
6 ounces Parmigiano Reggiano, grated using the large hole side of a box grater
1/4 cup toasted pine nuts, (see Tip)

Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.

Bring a large pot of water to a boil. Cook noodles until not quite al dente, about 2 minutes less than the package directions. Drain; return the noodles to the pot and cover with cool water.

Melt butter in a Dutch oven over medium heat. Add leeks; cook, stirring often, until softened, about 6 minutes. Sprinkle flour over the leeks; stir well. Cook, stirring constantly, for 2 minutes. Whisk in milk in a slow stream and cook, whisking constantly, until thick and bubbling, 8 to 10 minutes. Whisk in thyme, salt, nutmeg and pepper. Remove from the heat.

Assemble lasagna in the prepared baking dish by layering one third of the noodles, one third of the sauce, half the squash, one third of the cheese, half the remaining noodles, half the remaining sauce, all the pine nuts, all the remaining squash, half the remaining cheese, all the remaining noodles, all the remaining sauce and all the remaining cheese. Cover with parchment paper then foil.

Bake the lasagna for 50 minutes. Uncover and bake until bubbling and lightly browned, 30 to 45 minutes more. Let stand for 10 minutes before serving (or follow make ahead instructions).

Tip: To toast pine nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Recipe Nutrition:
Per serving: 277 calories; 9 g fat (4 g saturated fat, 2 g mono unsaturated fat); 19 mg cholesterol; 37 g carbohydrates; 14 g protein; 6 g fiber; 464 mg sodium; 514 mg potassium
Nutrtion Bonus: Vitamin A (150% daily value), Calcium & Vitamin C (30% dv), Iron (15% dv)
2 Carbohydrate Servings
Exchanges: 2 starch, 1 vegetable, 1 high-fat meat

May 2, 2010

Sunday Slow Suppers #12: Roasted Rabbit (or Chicken) with Fennel

I don't usually repeat recipe posts, but this one is so delicious, it is worth repeating. It was my turn to post a favorite recipe for "Sunday Slow Suppers", so here is one of our favorite meals:

Until I found this recipe in The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynn Rossetto Kasper, most of my meals involving a rabbit had been eaten in Italy, or as a child when my mom cooked rabbit about once a year. In Tuscany, I have had rabbit cooked with a variety of flavors, roasted, fried, or in a ragu.

When I first made this, I bought a whole rabbit at Bristol Farms, and had the butcher cut it into pieces for me. It looked less like a bunny that way, yet I knew it would be delicious. This recipe is also wonderful with chicken thighs, and has become a standard at out house, as we also love fennel in any shape of form. Try it. Your kitchen will smell like heaven!

One 2 1/2-2 3/4 lb rabbit, cut into 8 pieces (or 8 chicken thighs with skin)

The rabbit tastes best when seasoned one day ahead. I blended the first four ingredients in the food processor with a drizzle of olive oil to make a paste. Rub on the rabbit pieces, cover with plastic wrap and refrigerate overnight.

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Seasoning the Rabbit
1 large clove of garlic (I used 4)
1 1/2 inch sprig of rosemary (I used 4)
1/2 t. salt (I'm sure I used a t. of sea salt)
1/8 t. pepper (you got it)

Cooking the Rabbit
2 bulbs fennel cut into 1 1/2 " wedges (I used one huge one)
1 large onion, cut into 1 1/2 " wedges
3 oz. pancetta, minced
3 cloves of garlic, split
1 t. fennel seeds
1/2 c. coarsely chopped fennel leaves
4 T. extra virgin olive oil
salt and freshly ground pepper to taste
1/2 c. white wine

Pan Sauce
1/4 c. white wine
1/2 c. chicken stock

Two hours and 15 minutes before you would like to eat, preheat the oven to 350. Use a roasting pan or baking dish large enough to hold the rabbit pieces and onions and fennel. Scatter fennel, onion, pancetta, garlic, and fennel seeds around and between the pieces, and put half the fennel leaves on top. Sprinkle with olive oil, salt and pepper. Roast 30 minutes.

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Add wine, and roast for another hour. Baste every 15 minutes with pan juices. If pan becomes too dry, add a little more wine or water. (Mine was nice and juicy.)

Raise the heat to 450. Cook 15 more minutes until rabbit becomes golden brown. Turn rabbit pieces, and roast another 15 minutes, basting once more. Veggies should be caramelized.

Transfer rabbit and vegetables to a heated platter and keep warm in the oven while you make a quick pan sauce. Set the roasting pan over two burners on high heat, and deglaze with the wine and stock. Scrape any brown pieces from pan and boil down liquid to about half. (Be careful of heat level if you are using a pyrex pan). Deglaze for 3-5 minutes. Scatter remaining fennel leaves over rabbit and serve sauce in gravy boat or bowl alongside rabbit.

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This is GREAT with chicken thighs, so if you cannot deal with rabbit, try it with chicken, but PLEASE leave the skin on. It will be crispy, crunchy and oh so delicious!

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May 10, 2010

Sunday Slow Suppers #13: BBQ Pizza

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This week, Kim shared her recipe for BBQ Pizza, made on the grill. This is delicious and easy dough, and you don't have to turn on the oven! We used fresh mozzarella, hot Italian sausage, green onions, and tomatoes (well, mine skipped the tomato). It was a great dinner for Mother's Day, after the drive home from Las Vegas. Thanks, Kim and Chris!

Here is the recipe.

Dough
1 cup warm water (105°F to 115°F)
1 tablespoon sugar
1 envelope dry yeast
3 tablespoons olive oil
3 cups (or more) all purpose flour
1 1/2 teaspoons salt
1 tablespoon chopped fresh rosemary
preparation

Combine water and sugar in a food processor. Sprinkle yeast over; let stand until foamy, about 10 minutes. Add oil, then 3 cups flour and salt. Process until dough comes together, about 1 minute.

Turn dough out onto floured work surface. Sprinkle with rosemary. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 5 minutes. Lightly oil large bowl. Add dough; turn to coat with oil. Cover bowl with plastic, then towel. Let stand in warm draft-free area until dough doubles, about 1 hour. To test that the dough has risen sufficiently, push two fingers into it. The depressions should remain.

Punch down dough. Knead dough in bowl until smooth, about 2 minutes. Divide dough into 4 equal pieces. Stretch out each piece on floured surface to 9-inch round. To prevent the dough from sticking as you stretch it, use flour sparingly; too much will result in a tough crust.

Toppings

3/4 cup olive oil
6 tablespoons balsamic vinegar
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 pound spicy Italian sausages
2 yellow or red bell peppers, cored, lengthwise
1 large red onion, peeled, cut through root end into 1/2-inch thick wedges

Whisk first 4 ingredients in medium bowl. Let vinaigrette stand 15 minutes at room temperature or refrigerate up to 2 hours.

Prepare barbecue (medium heat). Arrange sausages, peppers and onion on baking sheet. Brush with some of vinaigrette. Sprinkle with salt and pepper. Grill sausages until cooked through and peppers and onion until slightly charred and crisp-tender, turning and basting occasionally, about 12 minutes for sausages and 8 minutes for peppers and onion.

Transfer sausages and vegetables to cutting board. Cut sausages into 1/2-inch pieces and peppers into thin strips.

Final preparation

2 cups grated mozzarella cheese
1/2 cup freshly grated Parmesan cheese
2 cups crumbled chilled soft fresh goat cheese (such as Montrachet)
4 plum tomatoes, halved, seeded, chopped
3/4 cup chopped green onion tops Add coals to barbecue if necessary. Place 2 dough rounds on grill. Grill over medium heat until top of dough puffs and underside is crisp, about 3 minutes. Turn rounds over. Grill 1 minute. Transfer to baking sheet with well-grilled side up. This side of the dough becomes the surface that will hold the toppings.

Repeat with the remaining 2 dough rounds. Sprinkle each with 1/4 of mozzarella and Parmesan. Top each with 1/4 of sausage, peppers and onion, then with 1/4 of goat cheese, tomatoes and green onions. Drizzle each with 1 1/2 teaspoons vinaigrette.

Using large metal spatula, return 2 pizzas to grill. Close grill or cover pizzas loosely with foil. Grill until cheeses melt and dough is cooked through and browned, using tongs to rotate pizzas for Transfer to plates. Repeat grilling for remaining 2 pizzas.

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