Sunday Dinner

Sunday dinner is something that has been sacred in our family since either of us can remember. Especially now that we are all so busy with work, school and other obligations, sometimes Sunday is the only time we can all sit down and eat together.  With that said, this dinner usually resembles more of a "feast" than what most people consider  "dinner".  It's like Thanksgiving every Sunday.  Last night we started with homemade pizzas and stuffed artichokes.  For dinner we made our Mom's famous salad, Chicken Vesuvio, Rigatoni with Red Sauce and asparagus.  For dessert we made Lemon Yogurt Cake served with a choice of ice cream or sorbet.  The picture taking during this meal was not as detailed as usual, you'll have to forgive us.  Once the cooking starts it's a frenzy.  We are happy to share with you the recipes for the Lemon Yogurt Cake, Stuffed Artichokes and White Parmigiano Reggiano Pizza with Basil Olive Oil.


We started with dessert this Sunday, if the dessert requires baking it's good to get it out of the way, because you'll need the hot oven(s) to keep your food warm once it's almost time to serve. (For us, Italians are rarely on time, so we often need to keep our food warm longer than anticipated.)


Since it was warm in Cleveland this weekend, we opted for something lighter in flavor but still satisfying.  We went with Barefoot Contessa's Lemon Yogurt Cake.


This is what you will need:

1 1/2 cups all-purpose flour

• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup plain whole-milk yogurt
• 1 1/3 cups sugar, divided
• 3 extra-large eggs
• 2 teaspoons grated lemon zest (2 lemons)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup vegetable oil
• 1/3 cup freshly squeezed lemon juice

For the glaze: (this part was altered from Barefoot Contessa's glaze to be a bit less tart, the cake itself is very "lemony" and a lemon based glaze seemed like overkill)

• 1 cup confectioners' sugar
• 2 teaspoons fresh squeezed lemon juice
• 2 tablespoons milk
• 
  
• Preheat the oven to 350* F. Grease and flour an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. 

Sift together the flour, baking powder, and salt into 1 bowl.

In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.

Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.

Pour the batter into the prepared pan and bake for about 50-60 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside. (not pictured)

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners' sugar and lemon juice, slowly add the milk until desired consistency is achieved.  Pour over the cake, glaze should solidify.

The picture of the finished product was taken after dessert, unfortunately.  Good news is there were only 3 small slices left over!

We served this dish with an accompaniment of either raspberry sherbet or Jeni's Pistachio & Honey ice cream.  The Jeni's ice cream was a crowd pleaser. 


Next, the pizza.  We LOVE pizza.  Usually our pizzas double as an appetizer for our guests, as well as a snack while we are cooking.  They are unbelievably easy to make, and always a crowd favorite.  This Sunday we had a White Parmigiano Reggiano Pizza with Basil Olive Oil.


White Parmigiano Reggiano Pizza with Basil Olive Oil (step-by-step pictures not included)


Here is what you'll need:
1 frozen pizza dough, thawed
1/3 cup Basil infused olive oil**
4 cloves garlic, minced
1/2 cup freshly grated Parmigiano Reggiano cheese
3 basil leaves, sliced using a Chiffonade technique
**You can pick up specialty oils at a variety of locations, we purchased ours at Cornonado Taste of Oils when visiting for a very special wedding.

Preheat oven according to package directions.  Spray baking sheet with non-stick cooking spray.  Roll out dough and place on baking sheet, form dough to fit the baking sheet.  Bake crust for 10 minutes.  Remove crust from oven and drizzle with most of the Basil Infused Olive Oil.  Sprinkle evenly with garlic and Parmigiano Reggiano and top with basil.


Cook according to package directions, keeping an eye on the pizza.  Remove from oven once slightly golden brown, probably about 15 minutes.  Drizzle with remaining Basil Infused Olive Oil, slice and serve.  This pizza tastes excellent served warm or cold.


Stuffed Artichokes


Here is what you will need:
4 jumbo artichokes
2 lemons, juiced
10 garlic cloves, thinly sliced
1 cup grated Parmigiano-Reggiano
2 bunches chopped Italian parsley leaves, to yield about 1/2 cup
1 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper


In a large saucepan, combine 4 quarts of water the lemon juice and bring to a boil. Add the artichokes and blanch for 20 minutes, until tender. Drain, cool, and set aside. Remove the outer layer of leaves from the artichokes and cut the artichokes in quarters. Use a small knife to remove the spiny choke.
Preheat the oven to 375*F.
Mix the sliced garlic, Parmigiano, parsley, and extra-virgin olive oil loosely.
Season the cavity of each artichoke with salt and pepper and stuff in and around the leaves with cheese/garlic mixture. Put the artichokes in a shallow baking dish, place in preheated oven and bake for 45 minutes. Remove and let rest 10 minutes. Serve immediately, or serve at room temperature as an antipasto.

Buon appetito!
Dana & Chrissy