Sunday Suppers is one of those blogs that feels like home. Partly because Karen Mordechai’s recipes are much like a warm hug on a sad day. Mordechai, who recently just published the cookbook Sunday Suppers: Recipes & Gatherings, is the founder of the Sunday Suppers communal cooking center in Williamsburg Brooklyn.
Founder Mordechai’s belief (and one with which we most definitely prescribe to) is that through shared meals and communal cooking, we celebrate food, community and all the traditions that come along with these. Sunday Suppers hosts monthly dinners in their beautiful light filled loft space with their recent dinner centered around a simple, but vital ingredient: salt. Cooking and salt are intrinsically linked. Never should the two be separated. But aside from being an important appendage in the kitchen, salt is also a beautiful thing of the earth. This particular Sunday Supper was dedicated to the art of cooking with salt in ways we had never heard of. One such recipe used to illustrate salt in all of its glory is this Beef Roast dish prepared at the last gathering. The recipe below will hopefully guide you through your own celebration of salt.
Recipe for Beef Roast by Chef Christina Liva
1 whole beef tenderloin (about 2.5-3 kgs), trimmed
5 cups all-purpose flour
3 cups kosher salt
1 tablespoon fresh ground black pepper
5 egg whites
1 1/2 cups water
1/2 cup chopped rosemary
1/2 cup red wine
Place the kosher salt in a large mixing bowl. Add a enough red wine to color the salt (about 1/2 cup). Mix to combine.
Place the flour, salt and pepper in a large mixing bowl. In another bowl, whisk the egg whites and water and add to the dry ingredients along with 2 tablespoons of the rosemary. Combine with a potato masher or fork until the mixture begins to come together. Then knead with your hands for 1 to 2 minutes. Transfer the mixture to a large zip-top bag, seal, and let stand at room temperature for 4 hours, or up to 24 hours.
Transfer dough to a floured surface and roll out into a rectangle shape 60cm x 45cm and 2cm thick. Trim away extra dough, if necessary. Sprinkle the remaining herbs on the center section of the dough and gently press down.
Preheat oven to 200C degrees.
Set a heavy bottomed grill of frying pan over high heat. Brush the tenderloin with olive oil and sear on all sides until well browned, approximately 10 minutes. Rest the meat for at least 5 minutes or until it is cool to the touch so as not to melt the dough.
Place the tenderloin in the center of the dough. Fold top part of dough over, flipping back about 2.5cm of dough onto itself. Repeat with the bottom half of the dough. Press together the 2 flaps of dough and seal. Make sure the dough is not too tight around the tenderloin. At the ends of the tenderloin, press together dough to form a seal and cut away any excess.
Transfer to a sheet pan, place in the oven and roast to an internal temperature of 50C degrees, approximately 25 to 30 minutes. Remove from the oven and allow to rest for 30 minutes or up to 1 hour. The tenderloin will continue to cook. Cut salt crust at 1 end and extract meat by pulling out of dough tube. Slice and serve immediately.
Caper Salsa Verde
1/4 cup capers
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
1/4 cup roughly chopped parsley
1/3 cup roughly chopped mint
1/3 cup roughly chopped cilantro
1/2 cup roughly chopped chives
4 tablespoons extra-virgin olive oil
freshly ground pepper
Blend in a food processor or with a mortar and pestle until smooth and combined.