As a kid and young adult, I remember always having a nice home cooked meal on Sundays with my family. We would all pitch in and contribute something, even if cooking wasn’t our thing. The interaction was fun in the kitchen and sometimes we would put on music and dance a little, while preparing food and other times, just talk. It felt so good to hang with people I love, and to practice my cooking skills, or push myself to make a new recipe. Today, I think many of us have missed or don’t take the time to cook, especially on Sundays, so my passion is to bring it back and make it cool again.
On this Social Sunday, I have an outrageously delicious menu. We start with Slow Roasted Marinated Salmon, which is cooked on low heat in the oven for a longer period of time, than you would a normal piece of fish. This cooking method, along with the marinade, creates a super moist and flaky fish, that is juicy, and out of this world. The Saffron Aioli, to serve on the side, is an aromatic bonus, that gives this dish a rustic finish.
Next, our Thyme Infused Scalloped Potatoes are not just any potato recipe, but herbaceously infused with fresh thyme to create a Spring flair. Every bite will remind us all, it is definitely worth infusing the milk in most spud recipes.
For dessert it’s Petite Raspberry Bread Puddings. I know bread pudding sounds a little heavy this time of year, no-no – it’s light and berrylicious. The key to light bread pudding is airy brioche bread or buns, as in this recipe. Dice up the lightest brioche you can find, and toasted it in the oven. Then, dunk them in a bath of Framboise custard – yes! These little puddings are so divine, and the perfect ending to a great Social Sunday.
So, find your aprons, and let’s get cooking. Also, don’t forget to let me know about your fun in the kitchen, so tag me on Instagram @genamariebell or comment on my blog. Happy Cooking!
Slow Roasted Green Garlic Salmon
2 pound salmon fillet
1 bulb green garlic, or 2 cloves garlic
2 teaspoon Dijon mustard
2 teaspoons lemon zest
1/3 cup olive oil
6 fresh cilantro sprigs
2 egg yolks
2 tablespoons lemon juice
pinch of salt
1/2 cup Sunflower oil
1 teaspoon saffron threads, steeped in 1/8 cup hot water
1. Mince the green garlic or garlic cloves and place them in a large casserole dish, along with the mustard, lemon zest and oil. Whisk to combine and add the fresh cilantro. Place the salmon fillet on top and dip both sides into the marinade and place the salmon skin side up in the dish. Cover with plastic wrap and marinate at least 3 hours, up to overnight.
2. Cook the salmon after you prepare the Raspberry Bread Pudding and Thyme Infused Scalloped Potatoes. Preheat the oven to 300 degrees. Remove the salmon from the oven and place on a foil lined baking sheet. Roast slowly in the oven for 30 minutes, until flaky. To prepare the Saffron Aioli – in a blender, add the egg yolks, lemon juice and salt. Puree for 30 seconds and keep the blender running, slowly drizzle in the oil, until the mixture thickens. Continue to blend and add the saffron and water. Spoon the Saffron Aioli, into a small bowl and serve with the salmon. Enjoy!
Thyme Infused Scalloped Potatoes
5 sprigs fresh thyme
2 cups whole milk
12 medium Yukon Gold Potatoes
salt & pepper
3 tablespoons butter
6 ounces Gruyere cheese
1. In a small saucepan, heat the milk until lightly simmering. Add the thyme and turn the heat off. Steep the thyme in the milk for 30 minutes.
2. Preheat the oven to 375. Grease a 2 quart casserole dish. Slice the potatoes thinly on a mandoline or with a sharp knife. Layer 3 potatoes in the dish and sprinkle with salt and pepper. Repeat until all the potatoes are layered in the dish.
3. Cut the butter into pieces, and dot on top of the potatoes. Then, grate the Gruyere and sprinkle it over the top of the potatoes. Remove the thyme from the milk and pour it over the potatoes. Cover dish with foil, and bake for 1 hour 20 minutes or until fork tender. Remove the foil, and bake for 10 minutes longer to brown the top slightly. Keep covered and in a warm place, while you roast the salmon. Enjoy!
Raspberry Bread Pudding
3 large Brioche buns or half a loaf
5 extra large eggs
1 cup heavy cream
1/2 cup whole milk
1/2 cup granulated sugar
2 tablespoons + 8 teaspoons Framboise (raspberry liqueur)
1/2 pint fresh raspberries
1. Preheat the oven to 350 degrees. Slice the buns or bread into cubes and toast in the oven for 8 minutes. Remove and cool. In a large bowl, whisk together the eggs, cream, milk, sugar and 2 tablespoons Framboise. Add the toasted bread to the egg mixture, and toss to coat. Let the bread soak for 30 minutes.
2. Grease 8 ramekins and fill half way up the sides with the custard bread. Top with 4 fresh raspberries and 1 teaspoon of Framboise. Then, top with the remaining custard bread and sprinkle with 1/2 teaspoon sugar. Cover with foil and bake for 40 minutes, then remove the foil and bake another 5 minutes, until puffed and golden brown on top. Let cool to room temperature, Enjoy!