Eat ‘out’ on Mother’s Day
Posted on Wednesday, May 7, 2008
Mom deserves something special. It is her day, after all. First thought might be breakfast in bed or brunch at her favorite restaurant. But those (at least by most families ) have been done before. And restaurants are generally loud and crowded on Mother’s Day — that’s no way to have a special visit with Mum.
May, however, is the perfect time for a picnic. The weather is normally pleasant (at least compared with the oppressive heat to come in June, July and August ) and everything is green and lush outdoors. But even if it’s raining come Sunday or Mumsy isn’t the alfresco type, you can still spread a blanket on the living room floor and pretend you’re in the great outdoors. Regardless, whether you dine in the backyard, at your neighborhood park or on the floor, the point is to show Momma how special she is and give her a day off from kitchen duty.
Sweet-onion season is here, and while “real men” may not eat quiche, it is a favorite of many moms. The following quiche combines sweet and yellow onions, bacon and cheese and is delicious served at any temperature.
(It should be noted that these recipes are too advanced for small children to prepare, but they can help. )
Sweet-Onion Quiche 1 refrigerated pie crust, at room temperature 6 slices bacon 1 sweet onion, such as Vidalia, peeled and thinly sliced 1 yellow onion, peeled and thinly sliced 3 eggs 1 / 2 cup heavy cream OR half-and-half 1 / 2 cup sour cream 1 / 3 cup shredded cheddar cheese 1 / 4 teaspoon salt 1 / 2 to 3 / 4 teaspoon ground black pepper Pinch sage Heat oven to 375 degrees.
Unroll pie crust and arrange in an 8- or 9-inch pie plate. Fold hanging edges under and crimp. Prick bottom of crust in several places, using tines of a fork. Line crust with aluminum foil and fill with pie weights (or beans or rice ) and bake for 20 to 25 minutes. Cool.
Reduce oven temperature to 350 degrees.
In a large skillet over medium heat, cook bacon until crisp. Transfer bacon to a paper towel-lined plate, reserving pan drippings. When bacon is cool enough to handle, crumble it in small pieces. Set aside.
Cook onions in bacon drippings over medium-low heat, stirring frequently, until onions are soft and beginning to brown, 15 to 20 minutes. Transfer cooked onions to a colander and drain. Set aside.
In a large bowl, whisk together eggs, cream, sour cream, cheddar cheese, salt, black pepper and sage.
Stir in onions and bacon. Pour mixture into cooled pie crust and bake at 350 degrees until filling is puffy and center is set, 35 to 40 minutes. (The crust does not overcook when rebaking with a filling inside. If edges brown too soon, cover them with foil. )
Let cool 10 minutes before slicing. May be served hot, at room temperature or chilled. Will keep, covered, in the refrigerator for up to 3 days.
Makes 6 servings. Flatiron steaks are a relatively new inexpensive cut of beef. They are cut from the shoulder (chuck ), but are surprisingly tender and flavorful. We have bought them regularly at Kroger, but if you can’t find them in your area, flank steak is a fine substitute.
Flatiron Steak Salad Steak: 1 pound flatiron steak OR flank steak 2 tablespoons olive oil 2 garlic cloves, peeled and coarsely chopped 2 tablespoons chopped flat-leaf parsley 2 tablespoons Worcestershire sauce Ground black pepper, to taste 1 / 2 teaspoon dry mustard 1 sprig fresh rosemary Salad: 8 cups mixed salad greens, such as romaine lettuce, baby spinach and oak-leaf lettuce, torn into bite-size pieces 2 tomatoes, cored and cut into wedges 1 small carrot, thinly sliced 1 small cucumber, seeded and chopped 1 / 2 cup seasoned croutons 1 / 4 cup crumbled cheese, such as feta, cheddar or blue cheese 1 / 2 cup prepared salad dressing such as ranch, Caesar, vinaigrette or blue cheese, or to taste To make the steak: Place steak in a sealable plastic bag or large shallow dish.
In a bowl, whisk together olive oil, garlic, parsley, Worcestershire sauce, ground black pepper and dry mustard. Pour mixture over steak and add rosemary sprig. Turn steak to coat and seal bag, or cover dish, and refrigerate 1 hour to overnight.
Heat grill or broiler.
Meanwhile, remove steak from refrigerator and let it come to room temperature.
Cook steak, turning once, 4 to 6 minutes on each side for medium-rare, longer for medium or medium well. Transfer steak to cutting board and tent with foil. Let rest 5 minutes before slicing. Thinly slice steak, across the grain. Wrap sliced steak in foil to pack for transport.
To make the salad: In large bowl, combine salad greens, tomatoes, carrot and cucumber; toss gently. Pack for transport.
At the picnic site, divide salad mixture between 4 plates and top each with croutons and crumbled cheese. Arrange beef on top of salad. Serve with desired salad dressing.
Makes 4 servings. Coconut Rice Salad With Strawberries and Pineapple 1 1 / 2 cups water 1 (14-ounce ) can unsweetened coconut milk, divided use 1 1 / 2 cups brown basmati rice (see note ) Pinch salt 1 (8-ounce ) can pineapple tidbits, drained, juice reserved, divided use 1 / 2 cup orange juice Pinch ground red pepper (cayenne ), or to taste 3 to 4 green onions, trimmed, chopped 1 / 2 pound fresh strawberries, hulled, sliced 1 / 4 cup slivered almonds Rinse rice under cold water. Drain.
In a medium saucepan combine water, 1 1 / 2 cups of the coconut milk, rice and salt. Bring to a boil, stir once, reduce heat and simmer, covered, for 45 to 50 minutes or until liquid is absorbed.
In a medium bowl, combine remaining coconut milk, reserved pineapple juice, orange juice and ground red pepper.
In a large bowl, toss together cooled rice, coconut milkpineapple juice mixture, green onions, pineapple tidbits and strawberries. To transport, pack salad in a plastic bowl with a lid. Place almonds in a small sealable bag to sprinkle on just before serving.
Makes 8 servings.
Note: White rice can be used in this recipe, but cooking time should be reduced to 20 minutes. If you consider potato salad a must-have for any picnic, here’s one that’s a little different.
Avocado, Bacon and Potato Salad 1 1 / 2 pounds small red OR fingerling potatoes Salt, to taste 2 ripe avocados, peeled, pitted and chopped 1 / 4 cup fresh lemon juice 1 teaspoon finely grated fresh lemon zest Pinch ground red pepper (cayenne ), or to taste 1 / 4 cup extra-virgin olive oil 2 to 3 green onions, chopped 4 slices bacon, cooked and crumbled Ground black pepper In a saucepan, place potatoes and enough cold, salted water to cover potatoes by about 1 inch. Bring to a simmer, cover and cook until just tender, 15 to 20 minutes. Drain potatoes in a colander cut into halves or quarters. Set aside.
In a medium bowl, toss together avocados, lemon juice, lemon zest and ground red pepper.
In a large plastic bowl with a lid, stir together potatoes, olive oil, green onions and bacon. Gently stir in avocado mixture. Season to taste with salt and black pepper. Cover and chill until ready to serve.
Makes 4 servings. Recipe adapted from www. epicurious. com Fruity S’mores Bars 2 cups graham cracker crumbs 1 / 3 cup granulated sugar 1 / 4 teaspoon salt 1 stick (1 / 2 cup ) butter, melted 1 pound chocolate (milk, semisweet, bittersweet or dark ) 4 cups mini marshmallows Sliced fresh strawberries and / or fresh blueberries Heat oven to 350 degrees. In a bowl, combine graham cracker crumbs, sugar, salt and butter; mix well. Press mixture into bottom of a broiler-safe 9-by-13-inch baking dish. Bake crust for 12 minutes, or until golden. Let cool in the dish on a rack. Heat broiler.
In a microwave or a double boiler, melt chocolate. Pour melted chocolate over cooled crust. Top chocolate with mini marshmallows.
Broil about 2 inches from heat for 30 seconds, or until marshmallows are golden. Cool completely. Place strawberries and / or blueberries in a sealable plastic bag and place on top of marshmallows at the picnic site. To serve, cut into squares.
Makes about 24 bars. Recipe adapted from Gourmet.
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