Sunday Suppers at Lucques is a James Beard Foundation award-winning cookbook by Suzanne Goin, published in 2005. The actual name is, Sunday Suppers at Lucques – Seasonal Recipes from Market to Table.
I wanted to purchase one of her cookbooks just because she’s so highly revered as a chef, and all of her culinary endeavors have been highly acclaimed and successful.
Her first restaurant, Lucques, was opened in 1998. I’m a little behind getting to “know” this talented chef, but I don’t visit Los Angeles, so have missed out experiencing its famous dining spots. After all these years, Lucques is still a quintessential West Hollywood dining spot.
The cookbook is really fun. Although I pride myself on menu planning, Ms. Goin puts meals together for the reader. And they’re fun meals.
So the one I’m making for this post is Bistecca California with Peperonata, Baked Ricotta, and Lemon.
Doesn’t that sound incredible?
Here are the recipes for the elements of this fantastic Sunday supper!
3 pounds prime beef or steak of your choice
1 tablespoon chopped rosemary
1 teaspoon thinly sliced chiles de arbol
2 lemons, zested, then juiced
2 scant tablespoons salt
2 tablespoons extra-virgin oil
1 bunch arugula
2-3 tablespoons extra-virgin olive oil
Trim the beef, if necessary. Season with the rosemary, sliced chile, lemon zest, and cracked black pepper. Refrigerate for at least 4 hours, preferably overnight.
An outside charcoal grill can be used to cook the steak(s). I opted for cooking my filet mignons in a skillet on the stove. They were cooked medium-rare.
Rest the steak(s) for 8 to 10 minutes. Spoon the hot Peperonata (recipe below) onto a large warm platter and scatter the arugula over the top.
Slice the steak against the grain and arrange it over the peppers.
Squeeze a generous amount of lemon juice over the meat, and drizzle it with a few tablespoons of oil. Serve the gratin dish of baked ricotta (recipe below) on the side.
3 cups fresh whole milk ricotta cheese (1 1/3 lbs.)
6 tablespoons extra-virgin olive oil
1 1/2 teaspoons thyme leaves
1 tablespoon chopped flat-leaf parsley
1/4 teaspoon diagonally sliced chile de arbol
Kosher salt and freshly ground black pepper
Preheat the oven to 400 degrees F.
Place the ricotta in a large bowl, and stir in 5 tablespoons olive oil, 1 teaspoon thyme, the chopped parsley, 1//2 teaspoon salt, and 1/4 teaspoon pepper.
Transfer the ricotta to an 8-inch gratin dish. Gently press the top of the cheese with your fingers to make slight indentations, and decorate the ricotta with the remaining thyme and the sliced chile.
Drizzle the remaining tablespoon olive oil over the top. Bake 30-40 minutes, until golden brown on top.
4 large sweet peppers (1 3/4 lbs.)
5 tablespoons extra-virgin olive oil
3 cups sliced red onion
1 tablespoon thyme leaves
2 tablespoons capers, drained
3 tablespoons red wine vinegar
2 tablespoons oregano leaves
Kosher salt and freshly ground black pepper.
Cut the peppers in half lengthwise and remove the stems, seeds, and membranes. Thinly slice the peppers lengthwise. Heat a very large sauté pan over high heat for 2 minutes. Swirl in 3 tablespoons olive oil and wait 1 minute. Add the onion, peppers, thyme, 1 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Sauté over high heat 5 to 6 minutes, tossing often, until the peppers soften. They should still have a little crunch to them but be tender.
Add the capers and remaining 2 tablespoons olive oil to the pan, cook another minute, and transfer the peppers to a shallow nonreactive dish.
Turn the heat off, add the vinegar, and reduce by half. Use a rubber spatula to scrape all the vinegar over the peppers. Add the oregano, and toss well to combine.
This was a really nice meal. I loved all of the aspects of it, but the lemon zest and rosemary on the steaks was a superb combination. I also added cayenne pepper flakes. And I will definitely make the baked ricotta again, even for an hors d’oeuvres platter.