Food

Honoring Mom

A simple brunch for Mother's Day

can be an easy alternative.

ANNABEL COHEN
Special to the Jewish News

S

unday, May 9, is Mother's
Day. It's also the busiest
restaurant day of the year
according to industry figures.
Eating at home could be easier. Sure,
there's work involved, but it doesn't
have to be a chore.
Since brunch is also the most popu-
lar way to dine on this day, it's lucky
that breakfast and lunch recipes are
often the simplest of all meals to pre-
pare. The recipes here are pretty easy
and can be made ahead of time for
the most part, so there's no rushing,
no last-minute craziness and less
stress.

Add the cooked vegetables to the
bread and mix in the beaten eggs,
parsley, salt, pepper and cheese.
Preheat oven to 350E Spray the
same skillet (do not clean the skillet
beforehand) with non-stick cooking
spray. Pour the egg mixture into the
skillet and cook on the stove at medi-
um heat for 5 minutes (the eggs will
not be cooked through).
Place the skillet in the oven and
bake until the eggs are set (about 15-
20 minutes). Remove from oven and
cool for about 15 minutes. To serve,
tip the frittata out of the pan (do not
serve the frittata upside down). Cut
into 8 wedges and serve warm or at
room temperature (the frittata may be
made up to a day in advance and
chilled. Reheat at 250°F for 30 min-
utes before serving). Makes 8 serv-
ings.

SWEET POTATO, RED PEPPER
AND GRUYERE FRITTATA
Frittata, the Italian version of an
SCRAMBLED EGGS WITH LOX
omelet, is almost always served at
AND CHIVES
room temperature. This frittata has a
Though this deli favorite is a last-
twist because it's made with sweet
potatoes. Experiment, substituting the minute deal, you may saute the
onions and garlic up to a day ahead.
potatoes with other vegetables. just
2 T. olive oil
remember to cook them first before
adding them to the frittata.
1 cup chopped onions
3 T. olive oil
1 garlic clove, minced
2 cup chopped onions
2 T. butter or margarine
1 cup chopped red bell pepper
12 large eggs, beaten well
2 cups peeled, 1/2-inch diced sweet 4 1/2 pound lox, cut into small pieces
potatoes
1/2 cup fresh chopped chives or
3 slices white bread
scallions
water
About 10 minutes before you want
to serve breakfast, heat oil in a large
12 large eggs, lightly.beaten
non-stick skillet over medium-high
1/2 cup finely chopped parsley or 2
heat.
Add onions and garlic and saute
T. dried
for
about
8 minutes until very soft
1 t. kosher salt
and beginning to brown. Remove
fresh ground pepper to taste
from the skillet to a plate and set
1 1/2 cups grated Gruyere cheese
aside. Use a paper towel to clean out
Heat oil in large oven-proof skillet
the skillet (do not wash).
over medium-high heat. Add onions,
Melt the butter in the same skillet
bell pepper and potatoes and sauté
and add the eggs. Allow the eggs to
until the vegetables are tender. Set
cook for about 30 seconds before
aside to cool slightly.
using a rubber spatula to scramble
Place bread slices in a large bowl
(do not allow the eggs to sit too long
and add just enough water to cover.
while scrambling or they will brown
Immediately remove the bread from
on the bottom). Cook the eggs until
the water and use both hands to
well scrambled but still very wet. Stir
squeeze the water out of the bread..
in the onion mixture, lox and chives
Discard the water and break the bread and cook 1 minute more or until the
into tiny pieces into the bowl.
eggs are cooked to your liking. Makes

Berry cups with lemon yogurt sauce.

6 servings.

to serve. Makes 12 sausage patties.

APPLE TURKEY
SAUSAGE PATTIES
If you're sausage fan, you'll like this
lighter version of patties made with
turkey. Don't use all breast meat - the
patties will be too dry. Fry these in a
non-stick skillet for best results.
1 pound ground turkey
1 cup grated apple, any variety
1/4 cup chopped parsley
1 t. dried sage
1 t. salt
1/4 t. black pepper
1/4 t. allspice
1 large egg
Combine all ingredients in a large
bowl. Using wet hands, mash together
to form a uniform consistency.
Spray a large non-stick skillet over
medium-high heat generously with
non-stick cooking spray. With wet
hands, form the mixture into 12 pat-
ties, about 3 inches in diameter. (You
may make the patties to this point up
to a day ahead and chill until ready to
use).
As the patties are formed, add them
to the skillet (do not crowd). Fry the
patties, turning them over once or
twice until browned on both sides
and just cooked through (do not
overcook). Keep warm until all the
patties are cooked and you are ready

COLD ASPARAGUS WITH
SESAME-SOY VINAiGRETTE
2 pounds asparagus, rough ends
trimmed
Dressing:
2 T. red wine vinegar
2 T. soy sauce
2 T. sugar
2 T. vegetable oil
1 T. sesame seeds
Steam or blanch asparagus in boil-
ing water until just tender-crisp,
about 2-4 minutes. Drain the aspara-
gus and rinse quickly with very cold
water. Drain well again and lay the
spears on a baking sheet that's been
lined with paper towel to dry for
about 30 minutes.
Arrange the spears on a platter,
cover with plastic wrap and chill until
ready to use, up to one day ahead.
Make the dressing: Combine all the
dressing ingredients in a jar and shake
well. Just before serving, drizzle the
dressing over the asparagus (you will
not need all the dressing). Makes 8
servings.

BERRY CUPS WITH LEMON
YOGURT SAUCE
6 cups of fresh berries, any variety
(if using strawberries, you may with
to remove the green stem and cut
FOOD on page 56

‘1,$'

4/23
2004

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