Mothers Day | WYPR

Mothers Day

May 9, 2014

Mother's Day favorites from Chef and Tony.

Segment 1: It’s Mother’s Day! What will you be cooking to show her how special she is? If you plan to make breakfast in bed, Chef shares her recipe for Whole Wheat Waffles with Pecan Syrup, which can be found below. Try pairing this with a glass of champagne or a mimosa made with a good quality Cava.  Tony and Chef Cindy discuss some Mother’s Day traditions

Segment 2:  Chef Wolf shares some memorable moments, good habits, and recipes learned when watching her mom in the kitchen during her childhood.

Tony shares some memories of his great grandmother’s cooking, as well as a funny and interesting story of a time when his grandmother made "crunchy meatballs."

A Mother’s Day menu Chef Wolf would make for her mother this year would include:

  • Grilled Romaine Salad: Wash and dry romaine hearts, drizzle them with olive oil and a little bit of salt and pepper.  Oil down your grill, grill the romaine for about 30 seconds, rotate, 30 seconds more.
  • Basil and reggiano vinaigrette: in a blender, puree one whole egg, 20 basil leaves, 20 chives, 1 tbsp salt, fresh cracked pepper, the juice of 1-2 lemons, 1 tbsp of Dijon mustard, drizzle in corn oil and reggiano cheese toward the end.
  • Top salad with hearts of palm.
  • Crab Flan: In a bowl, add ¼ cup of cream, whisk in 7 whole eggs, 3 yolks, salt, pepper, a light, dry sherry, and a touch of nutmeg.  Spray your soufflé cups or a Pyrex pan, put your crab meat in the bottom, top off with the custard mixture.  Bake at 280 degrees for 1 hour 15 minutes to 1 hour 20 minutes until firm. 

Segment 3:  Chef shares a few cookie recipes:
Butterscotch cookies:

  • 3 ½ cup all-purpose flour,
  • 3 tsp baking powder,
  • 1 cup butter,
  • 2 cups dark brown sugar,
  • 2 eggs,
  • 1 tsp vanilla,
  • 1 cup chopped walnuts or pecans.
  • Cream the butter in a mixing bowl, slowly add the brown sugar until mixed. Add vanilla, add the eggs 1 at a time, add the flour and baking powder, mix until combined. Take this out of the mixer, fold in nuts by hand, roll mixture into a log form, wrap in plastic wrap and refrigerate. When you are ready to bake, slice the log into thin circles, bake at 375 degrees for 10-15 minutes.

Sour Cream Drop Cookies:

  • Mix ½ cup butter,
  • 1 ½ cup sugar,
  • 2 whole eggs,
  • stir in 1 cup sour cream,
  • 1 tsp vanilla.
  • Meanwhile, have the following mixture sifted in a bowl:
  • 2 ¾ cup flour,
  • ½ tsp baking soda,
  • ½ tsp salt,
  • ½ tsp baking powder.
  • Stir this into your first mixture by hand, chill, and bake at 375 degrees for about 8-10 minutes. When they come out of the oven, you can sprinkle sugar on top, or top with “burnt butter icing:” melt 4 tsp butter in a pan until golden brown, blend in one cup of 10x sugar, 1 tsp vanilla, and for icing-like consistence add up to 2 tbsp of hot water.

Tony shares a "heart healthy menu for mom:"
Buy a good quality whole chicken and season it well ahead of time with sea salt, fresh cracked black pepper, and a little bit of vinegar or olive oil.  Rub the skin with this as well as the inside cavity of the bird. In a heavy skillet/thick cast iron pan, heat the pan with chicken or duck fat in it, brown the bird nicely on all sides.  Put it in the oven at 400 degrees for a little over an hour. Use a thermometer, the chicken should be about 160-165 degrees when you take it out of the oven.  Let it rest for 4-5 minutes to reach 170 degrees.  This could pair nicely with boiled potatoes and/or broccoli rabe and a Rose from the South of Italy.At the end of this segment, Tony and Chef Wolf answer some of your listener questions.