Mother's Day Brunch Menu

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Remember the time when your kids were still little but old enough to cook you breakfast in bed for Mother's Day? I sure do. The first thing you'd hear from the kitchen was, "It's my turn, it's my turn...Move! let ME do it...Daddy!!!" Finally, after what seemed like a week, the breakfast tray would appear,loaded up with heart shaped pancakes, a rose in a bud vase, and lots of "I love you, Mom"... "You're the best mommy in the whole wide world" cards. (Years later, the breakfast tray disappeared and you got cards with "Mom Rocks!!" or " 'Yo Dude, Happy Mother's Day!). Even though at the time I found the whole experience excruciating, what with having to sit in bed and hear my kitchen turned upside down, now I kind of miss it. It now falls on me to do the honors for my Mom and my aunts since my children live in another state and have families of their own. The way I get around it is to have a brunch where I can prepare a warm main dish the day before, together with easy to prepare or store bought side dishes. It is probably the only time of the year where I do as little as possible, so I can have some time to relax. With brunch, everybody is gone by 2:00p.m and the rest of the day is yours. Besides, brunch is also an inexpensive way to entertain or celebrate an event. In this case, you get extra brownie points from the Moms for hosting the day.

Tips

At this time of the year, it's beautiful to have things outside. If you have a yard, a porch, a deck or a balcony, set things out there. Easy to clean up afterwards too. Mimosas are easy and inexpensive drinks to have and appropriate at that time of the day. Those who don't want to get happy, can always have just the juice. Don't knock yourself out or your wallet getting a "good" Champagne. Go for something less expensive... nobody will be able to tell the difference, and they'll get the headache, not you. If you make them with freshly squeezed orange juice, you'll hit a homerun.

The fruit bowl can be anything you like, or better yet, what's good, available and on sale. Melons are great at this time of the year, both cantaloupe and honeydew; strawberries have good prices; grapes and blueberries add color. Those are my choices because they are easy to serve and look the part. Do the melon balls and clean the strawberries the night before, and early that morning, mix in the rest. Add a little Grand Marnier or orange juice, a couple of Tbs. of sugar and lots of mint. Serve in a pretty bowl and you have another dish.

Get some smoked salmon at Costco and serve with different bagels, cream cheese, red onions, capers and lemon. If you have kids at the party switch to a ham which will leave you plenty of leftovers and there's a recipe on the blog. You can make it the day before or you can go to Honey Baked Ham and buy one. Do bake some biscuits!

For your table centerpiece, get some African violets for $2.99 at your local markets, or splurge on some tulips, but get lots of them. That's it! Bring on the Moms!

Mother's Day Brunch Menu

Mimosas
Seasonal Fruit Bowl
Spinach and Pancetta Strata
Smoked Salmon, with Cream Cheese, Red Onions and Capers
Onion, Pumpernickel & Plain Bagels
OR
Baked Ham and Biscuits
Coffee & Chocolate Mints

Spinach and Pancetta Strata

Strata in Italian means layers. I made this for my granddaughter's christening brunch and everybody loved it. Take out of fridge about an hour before you cook or it will take forever in the oven.

Yield: 6 servings

Ingredients

2 tablespoons olive oil
4 ounces thinly sliced pancetta, coarsely chopped
1 small onion, chopped
1 (10-ounce) box chopped frozen spinach, thawed, squeezed dry
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
8 cups cubed Italian bread, from a 1-pound loaf
1/2 cup finely grated Parmesan
3 cups whole milk
10 large eggs

Heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a bowl. Add the onion to the pan drippings in the same skillet and saute until translucent, about 4 minutes. Add the spinach and garlic. Saute over medium-low heat until the garlic is tender, about 2 minutes. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, nutmeg, and the cooked pancetta.

Place half of the bread cubes in a buttered 3-quart baking dish. Sprinkle half of the cheese over the bread, then top with half of the spinach mixture. Repeat layering.

Whisk the milk, eggs, remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a large bowl and pour evenly over the strata. Chill the strata, covered with plastic wrap, at least 2 hours and up to 12 hours.

Preheat the oven to 350 degrees F.

Bake strata uncovered until puffed, golden brown, and cooked through, 40 minutes. Let stand 5 minutes before serving.

The Best Home Biscuits

Pin It Whether you are having a brunch or just doing something nice for your mother, these are great and easy to make. Make sure you use White Lily flour for best results.

Ingredients

2 Cup White Lily Flour*
2 tsp. Baking Powder
1/4 tsp. Baking Soda
1 tsp. Sugar
1 Cup cold Buttermilk
8 TB. unsalted butter, melted and cooled

Preheat Oven to 475

Combine solids, combine wets and blend.Using 1/4 measuring cup, scoop batter into oven tray (Spray tray with Pam) Brush with melted butter and bake 12-14 min.

Note

White Lily flour is the best flour to make biscuits. Not all flours are created equal. Southern bleached all-purpose flours are made from the soft winter wheat that grows well in the warmer southern climate while northern all-purpose flours are made from the hard spring wheats that grow in the colder climate. Strains of soft winter wheat have less protein than the hard spring wheat and therefore southern all-purpose flours are better-suited for quick breads such as biscuits, cakes and muffins. For an in-depth and well researched article on biscuits, go to the following blog You can also find an even quicker recipe for biscuits in back of the White Lily Self-Rising Four package. No excuses!

Mimosas

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The following is an excerpt from Wikipedia on the origins of Mimosas

Mimosa IBA Official Cocktail

Type: Wine cocktail
Primary alcohol: Champagne
Served stirred
Standard garnish grenadine, cherries
Standard drinkware Champagne flute
IBA specified ingredients† three parts champagne
two parts orange juice

Preparation Ensure both ingredients are well chilled, then mix together into the glass. Serve cold.
A Mimosa is a cocktail-like drink composed of three parts champagne or other sparkling wine and two parts thoroughly chilled orange juice. It is traditionally served in a tall champagne flute with a morning brunch or to guests at weddings.

The origins of the mimosa are somewhat murky. Allegedly, the drink was invented at the Paris Ritz in 1925, although it bears a striking similarity to another cocktail, the Buck's Fizz, which was introduced in England in 1921, and named after the club in which it was first served. The Buck's Fizz is also traditionally made with champagne and orange juice, although grenadine is sometimes added as well. The name introduced in 1925 comes from the flowers of the mimosa plant, which are yellow and appear slightly frothy from a distance. In Britain, the mixture of orange juice and champagne is still referred to as a Buck's Fizz, while the term mimosa is used in the United States and in most of Europe.

While most bartenders agree that the mimosa should be served in a chilled champagne flute, the exact proportions of the drink are often debated. Some recipes call for a measurement of three parts champagne to one part orange juice, while others prefer a half and half ratio. Both ingredients should be chilled, and some bartenders also serve the drink over ice. Others hotly contest the use of ice, arguing that it dilutes the drink unfavorably. Mimosas are usually served without a garnish, although a twist of orange peel might be considered appropriate.

While a mimosa is traditionally served with champagne, sparkling wines can also be used. For guests who do not wish to consume alcohol, sparkling waters such as Perrier are also acceptable, although you may wish to use coded glasses so that inadvertent consumption of the wrong drink is avoided. In either case, the drink should still be served in a champagne flute so that the bubbles will last longer.

Monte Antico...A Poor Man's Super Tuscan

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The term "Super Tuscan" describes any Tuscan red wine that does not adhere to traditional blending laws for the region. For example, Chianti Classico wines are made from a blend of grapes with Sangiovese as the dominant varietal in the blend. Super Tuscans often use other grapes, especially cabernet sauvignon, making them ineligible for DOC(G) classification under the traditional rules.

In 1968 Azienda Agricola San Felice produced the first ever "Super Tuscan" called Vigorello, and in the 1970s Piero Antinori, whose family had been making wine for more than 600 years, also decided to make a richer wine by eliminating the white grapes from the Chianti blend, and instead adding Bordeaux varietals (namely, Cabernet Sauvignon and Merlot). He was inspired by a little-known (at the time) Cabernet Sauvignon made by relatives called Sassicaia, which openly flouted the rules set down for traditional wines in Tuscany. The result was one of the first Super Tuscans, which he named Tignanello, after the vineyard where the grapes were grown. Other winemakers started experimenting with Super Tuscan blends of their own shortly thereafter.

Super Tuscans have gained a lot of recognition in the last few years, and have soared in price to unprecedented levels. A bottle of the top wines, such as Ornellaia and Sassicai sells for well over $150. A few years ago, Wine Spectator featured an Itallian wine named Monte Antico as one of their "Best Buys" and ever since, I have had a bottle or two in my wine rack to accompany such everyday Italian dishes as pastas. What I like about this wine is that it has everything you could expect from a more expensive Super Tuscan. To begin with, it is a blend of Cabernet, Merlot and San Giovese. It has fruit, acid, structure, mouth feel and for a wine in this price point, it is a great introduction to wines of this style in a higher price.

When I started purchasing Monte Antico in the late 90's it was under $10. Now, with the dollar where it is, it sells for around $13. That is why it now sits where my old bottles of Ornellaia used to sit, waiting for better days. Don't over analyze it when you drink it...it's not that kind of wine, just nice and simple and a great price. A poor man's Super Tuscan indeed. You can find it at most local grocery stores nowadays, including, Milam's, where I noticed it was on sale yesterday for $10.99 and Winn Dixie stores here in Miami.

Saturday Night on the Grill...Beef Skirt Steak, Saffron & Onion Rice, Tomatoes Provencal

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On Saturday nights, when I'm not going out, I love to throw something on the grill. I guess it comes from the days when I was a commuter Mom and had to entertain clients frequently during the week. Staying at home with the family and having something on the barbecue was the real treat. Whether I'm having dinner with my mother, my daughter, or friends, Saturdays to me is the time to light the candles, eat outside and relax. A few weeks ago, I was lucky to pick up some skirt on sale and had it the first night with French fries and creamed spinach, just like my Argentinian friends. I froze the rest and last Saturday, just to vary it a little, made some yellow rice and some stuffed tomatoes which were about to turn in the refrigerator. Some leftover strawberries on biscuits I had saved in the freezer rounded up the menu. The result was another very nice and delicious meal. Just today, the flyer from my local market arrived in the mail and I noticed that skirt and tomatoes were again on sale. With that in mind, here is a recipe for this Saturday or any other night.

For two people

Skirt on the Grill

1 1/2 lb Beef skirt Steak skirt* (leftovers are great for Fajitas)
Worcestershire Sauce
Mojo marinade from Goya

Marinade for at least an hour, or overnight if you can. Light up the grill, and when it's really hot, add skirt and cook for about 4 minutes on each side.

Yellow Rice

3/4 C Rice
1 1/2 C Chicken Bouillon
1 Tb. butter
2 TB. chopped onions
A few sprigs of Saffron
Salt
Parsley

While the grill is getting hot, brown the onions in 1 TB. of butter and then add the rice and saute for about 1 minute. Add the chicken bouillon, saffron and salt and cook at a low temperature, covered, until all the water is absorbed. Add some parsley at the end.

Tomatoes Provencal

2 Tomatoes cored and drained
1 TB Butter
1/4 tsp. Herbes de Provence or Basil
1/4 tsp. Garlic minced
1TB Parmesan Cheese
Salt & Pepper
Olive Oil

While you are making the rice, core and drain two tomatoes. In a cup, melt 1 TB of butter in microwave, add 1/4 Cup bread crumbs, herbes de provence, 1/4 tsp. minced garlic, 1 TB Parmesan cheese, salt and pepper and drizzle liberally with olive oil. Set in a preheated 400 degree oven and cook for 30 minutes. Serve with a nice Malbec and don't forget to light the candles.

Cook's Note

If you cannot find Goya's Mojo marinade at your local market, go to my store and look under Grocery

*Skirt is a nice cut of meat to keep in the freezer for stir fries such as Beef with Broccoli and other Chinese dishes

Sauteed Scallops in Mustard Sauce

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 I have made this recipe many, many times. It is always a success. You can make it with bay or sea scallops. A nice and inexpensive Muscadet goes well with it as well as with other shellfish.

yield: Serves 2

Can be prepared in 45 minutes or less.

Ingredients

3/4 pound sea or bay scallops
1 1/2 tablespoons olive oil
1 large shallot, minced
1/4 cup dry white wine
1/3 cup water
2 tablespoons Dijon mustard
2 tablespoons cold unsalted butter, cut into bits
2 scallion greens, cut diagonally into 1/4-inch slices (about 2 tablespoons)

White Rice

Preparation

Pat scallops dry and season with salt and pepper. In a 10-to 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté scallops 1 to 2 minutes on each side (depending on size), or until golden and just cooked through. Transfer scallops with tongs to a plate and keep warm, covered loosely.

In oil remaining in skillet cook shallot over moderate heat, stirring, until softened. Add wine and boil, scraping up brown bits, 1 minute. Stir in water and mustard and simmer until reduced to about 1/4 cup. Add butter and swirl skillet, returning skillet to heat as necessary, until butter is just incorporated into sauce. Season sauce with salt and pepper.

Spoon sauce onto a small platter or 2 plates. Top sauce with scallops and sprinkle with scallion. Serve scallops with white rice.

Transfer Your Shopping Skills to the Grocery Store

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If you have to be on a budget, you don't want to live in Manhattan right now. Every Thursday, I receive by email a copy of the week's specials at nearby grocery stores. What you can save, if you pay attention, is amazing. This week, rib lamb chops at the Coral Gables Milam's are $8.99, versus $16.99 on sale at the Food Emporium in Manhattan. A 1 lbs. box of strawberries is $1.99 in Miami and $3.00 in New York City, on special. Rib eye steaks are $7.99 at my daughter's Kroger in Atlanta and $6.99 at Milam's here in Miami. I didn't even bother to check in Manhattan.

Since meat is the most expensive item on a weekly budget, I try to do my shopping where the sales and the quality are best. Everything else is not going to make a big difference, except for cleaning supplies which you can always get at Costco or one of the wholesale clubs. The reason I have been featuring Milam's here in Miami is simply that their meats and produce are tops and recently, they have been having incredible promotions to attract customers. In this economy, every market in the country is doing the same thing, so place close attention where you shop.

One of the first things you should do is look up your favorite grocery stores online, and take a look at what is on special before you go on a shopping expedition. You will save a lot of money and eat better for it. If you are not a techie, look for special circulars in your local paper. They usually come out on Thursdays. I never paid any attention to circulars or specials, just shopped on a whim, but at times like these, you need to plan ahead and be very creative. For me it is actually a lot of fun, as I have been resuscitating old recipes and trying new ones which I will be sharing with you.

If you happen to be in the Miami area and have a Milam's nearby, go get some Bottom Round Roast for $2.49 lbs and make the Yankee Rot roast which I posted last week. Buy some Rib Eye steaks for your Saturday Night on the Grill dinner, fresh salmon steaks for $5.99/lbs and my favorites... bay scallops for $4.99/lbs. The latter, although previously frozen, are very good. Just cook them the same day you buy them and do not refreeze. You can also ask them to go to the back for some frozen ones if you want to stick them in the freezer. The bay scallop season is not until September, but who can wait? Oh, and don't forget some strawberries, for a Strawberry Shortcake. If you don't want to go through the trouble, get some sponge cake cups and some ice cream and you are all set for dessert.

Let's face it, we can't go to the Mall anymore so why not transfer your shopping skills to the grocery store? I have.