A less than perfect attempt at a new idea....

I've blogged several times about how much we love Sunday dinner around here. John typically works Sundays and the girls and I have settled into a routine of church (now that Sunday school has started again, planning something fun (almost always the park or the pool weather permitting) grocery shopping. In the midst of all of that I really like to cook Sunday dinner. Apparently I have a secret 1950's housewife lurking in me, but I just love the slow, comfort food on a Sunday night as we ease back into the week.

As Fall begins to settle in I was thinking it was time to record Sunday dinner on the blog. The recipes, guests (if any) and have the opportunity to look back over our favorites. Grand intentions - it's Wednesday - I didn't take a single picture, but I thought I would give it a start with the promise to do better next week.

Sunday, September 19th

Guests - Papa Ray and Grandma Jo

Menu

Herbed Goat Cheese Crostini

Chicken Cacciatore with Buttermilk Mashed Potatoes

Peach Crisp with Vanilla Ice Cream

Recipes

Herbed Goat Cheese Crostini

4 oz goat cheese at room temperature

Italian flat leaf parsley

basil

thyme

lemon

fresh cracked pepper

Set the goat cheese out so it can soften at room temperature.

Very finely chop a small amount of any kind of herbs you like - these were ones we had in our garden or in our 'fridge. I used two pieces of basil, two stems of thyme, probably about a tablespoon of parsley. Zest a small amount of lemon - about a half of a lemon, add some pepper to taste, mix all the ingredients together and refrigerate.

Thinly slice a loaf of french bread and spread out on a cookie sheet. Drizzle with a small amount of olive oil and toast in a 400 degree oven until golden brown and crispy. Serve with the goat cheese on the side.

Source: Inspired by an appetizer we had with our good friends Annie and Bill.

Chicken Cacciatore

• 4 chicken breasts with skin and backbone, halved crosswise
• 2 teaspoons salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1/2 cup all purpose flour, for dredging
• 3 tablespoons olive oil
• 1 large red bell pepper, chopped
• 1 onion, chopped
• 3 garlic cloves, finely chopped
• 3/4 cup dry white wine
• 1 ( 28-ounce) can diced tomatoes with juice
• 3/4 cup reduced-sodium chicken broth
• 3 tablespoons drained capers
• 1 1/2 teaspoons dried oregano leaves
• 1/4 cup coarsely chopped fresh basil leaves

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs, if using.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

Source: Giada de Laurentis (with slight adaptation - I didn't use any dark meat chicken)

Buttermilk Mashed Potatoes

Salt

3 pounds boiling potatoes, such as Yukon gold, peeled

1/4 pound (1 stick) unsalted butter

3/4 to 1 cup buttermilk

Chives - finely chopped

black pepper

In a large pot, bring 4 quarts of water and 2 tablespoons of salt to a boil. Meanwhile, cut the potatoes into 1 1/2-inch cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the milk and butter in a small saucepan over low heat.

When the potatoes are fork tender mash them in your preferred method. (I used a potato ricer). Add in the warmed buttermilk and butter to taste (I used it all) and season with salt, pepper and chives.

These make awesome potato pancakes the next morning.

Source: Adapted from Barefoot Contessa

Peach Crisp

Filling

• 6-7 whole fresh peaches, peeled and sliced
• 1/2 cup sugar
• zest of one lemon
• 2 tablespoon fresh lemon juice (about half a lemon)

Topping

• 3/4 cup all purpose flour
• 1/3 cup (packed) golden brown sugar
• 1/4 teaspoon salt
• 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
• 3/4 cup English toffee bits
• 1/2 cup pecans, coarsely chopped
• 1/2 cup oatmeal

Mix together ingredients for the filling and set aside.

Combine the ingredients for the topping until they are coarse and just hold together.

Butter a baking dish, add the peach filling and top with the crisp topping. (This makes a lot of topping - I love crisp topping and I didn't use it all - I stuck the leftovers in the freezer for another day.)

Bake at 350 for about an hour until the top is golden brown and the filling is bubbly.

Serve with vanilla ice cream.

Source - Adapted from Epicurious