Celebrating Mom: Annabel Cohen's Delicious Recipes for a Special Day — Detroit Jewish News - The Jewish News |
- Celebrating Mom: Annabel Cohen's Delicious Recipes for a Special Day — Detroit Jewish News - The Jewish News
- The 17 Best Recipes Our Food Staff Cooked Last Month - The New York Times
- 7 Recipes That Make Spring Produce the Star of Your Meal - Well+Good
- 3 Simple, Healthy And Celebratory Recipes For Mother's Day 2021 - Here And Now
- 7 recipes best enjoyed at room temperature for low-stress, no-rush meals - The Washington Post
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Posted: 06 May 2021 09:00 AM PDT
Mom will be thrilled with these recipes for breakfast or brunch!Mother's Day is nearly here. This year, the date set aside expressly to pay tribute to mothers everywhere is this Sunday, May 9. Most moms don't ask for much. They just want a little acknowledgment and perhaps a day off from everyday responsibilities — like preparing or organizing meals. If you're the only mom in your family, you may want someone else to do the cooking if it's usually your duty. If you're honoring a mom, you may be looking for ways to pamper her without fighting the crowds at restaurants or clubs, especially while social distancing is still a very good idea. You probably know what you or someone else likes. My own mother claims to want or need "nothing," and would rather just spend a special meal with her family. So, in my family, there will be cooking. Breakfast or brunch is the easiest meal to prepare and a delightful way to begin the day. And preparing foods ahead of time or with a blender or food processor is a fail-safe way to make breakfast food fancy, fast and delicious. Of course, few things are better than fresh bagels and lox. But for other ideas try some of the recipes below and add a big bowl of fresh-cut fruit or just fresh berries. Trust me, mom will be thrilled. Quick Spinach and Swiss QuicheIngredients
Filling:
Directions Preheat oven to 375°F. Adjust the oven racks so that one is in the center of the oven and one is just below it. Place pie crust in a deep-dish pie plate (you may also purchase the crust already in its own pan). Sprinkle the spinach, scallions and cheese over the crust. Combine all the filling ingredients in the pitcher of a blender or bowl of a food processor and blend or process until smooth. Pour this mixture in the crust and place the quiche on the top rack of the oven with a baking sheet on the rack just below (to catch potential spills). Bake for 1 hour, or until the filling is set and puffy. Remove from the oven and allow to cool for about 20 minutes or more before serving warm or at room temperature. Cut into wedges and serve. Makes 6-8 servings. Overnight Challah Banana Pecan French ToastI always make more of this than I need because leftovers are heavenly. As much a dessert (bread pudding) as a breakfast dish, it's super luxurious and delicious. Change up the recipe by substituting fruit or berries (not strawberries), nuts or by adding or substituting chocolate chips for the nuts. Ingredients
Directions Spray a 9 x 13-inch or equivalent attractive baking dish with nonstick-cooking spray or brush with melted butter. Drizzle butter. Sprinkle brown sugar over and drizzle the maple syrup over. Set aside. Combine milk, sugar, eggs, vanilla, and cinnamon in a large bowl and whisk well. Add the bread cubes and toss with liquid (I use my hands). Add the bananas and pecans and toss again Pour this mixture into the baking dish. Wrap plastic wrap and place in the refrigerator for 1-24 hours. When ready, preheat the oven to 350°F. Remove the French toast from the refrigerator and when the oven reaches temperature, unwrap and place in the center of the oven. Bake 45-minutes to 1 hour until very puffy and golden. You can either serve as is in the baking dish or wait 10 minutes for the French toast to cool a bit and turn the entire baking dish over onto a serving dish (it will be caramelized). Serve with a large spoon or cut into servings. Makes 12 or more servings. Marinated Mini Fresh Mozzarella Balls with Mixed GreensIngredients Mozzarella:
Salad:
Directions Combine all mozzarella ingredients in a medium bowl and toss well to coat. Cover with plastic wrap and chill for 2 or more hours (up to a day ahead), turning the balls once or twice. Serve the Mozzarella over the greens, drizzled with additional balsamic vinegar if desired. Makes 6 servings. Individual Berry Tarts with Whipped CreamThe easiest, prettiest dessert I've ever made. Ingredients
Directions Preheat oven to 400°F. Line a rimmed baking sheet with parchment. Cut one sheet of the puff pastry into 6 squares. Transfer to the prepared baking sheet. Use a fork to poke lots of holes in pastry square. Set aside. Melt the cream cheese in a microwave-safe bowl (uncovered) for 40 seconds. Add the powdered sugar and lemon juice and stir until smooth. Stir together cream cheese, powdered sugar and lemon juice until smooth. Spread mixture all over the puff pastry squares (not to the edges). Arrange the berries on top. Bake for 20-25 minutes, or until the pastry is golden. Serve immediately or at room temperature with whipped cream. Makes 6 servings.  |
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The 17 Best Recipes Our Food Staff Cooked Last Month - The New York Times Posted: 05 May 2021 08:57 AM PDT  Perhaps the biggest surprise for many of us this April was the slow return to gathering, made possible by the proliferation of coronavirus vaccines. It felt like being, say, a daffodil. One by one, we poked our heads out from beneath the cold, hard ground of winter and worry, happy to face the sun and one another. The New York Times Food and Cooking team was no exception. After fighting through the cooking fatigue of late winter, we got excited by the arrival of new produce and began safely inviting those we hold dear into our homes and backyards to enjoy the bounty. Here's what we cooked for ourselves (and others) in April. For a little dinner party, I cooked Gabriel Hamilton's new risi e bisi recipe, but I subbed a few things. I used asparagus instead of zucchini, and added some parsley puréed with broth to make it greener. My version was OK, but I think it's a dish that one should practice before just freestyling through it. Freestyling worked better with this rhubarb upside down cake from Melissa Clark. Instead of rhubarb, I used the last of the frozen peaches from the summer of 2020. I mixed in some ground cardamom and added sliced almonds tossed with flour and melted butter to the pan before I poured in the batter. It was hashtag delicious, especially a day later. KIM SEVERSON Recipes: Risi e Bisi | Rhubarb Upside-Down Cake I had bookmarked this Mangalorean fish dish from Tejal Rao way back, and this month I realized that I happened to have all the ingredients, including leftover tamarind chutney I had made a while ago for chaat and cilantro that was one second away from spoiling. I wanted some vegetables in there, so I added thinly sliced potatoes and greens per her suggestion. The flavors in this are so bright and complex, the ingredient list is pretty short and heavy on my kitchen staples, and because you are slowly cooking the fish on low heat in liquid, it is very hard to overcook it or dry it out. PRIYA KRISHNA I live alone, which sometimes means eating things cold from the fridge, or, at best, making a big batch of something and freezing it for another time. So, with that in mind, my April entry is actually … from March, when I made a huge batch of Pierre Franey's turkey chili. It yields a lot of servings and freezes beautifully. Sometimes I throw in the end of a bag of tortilla chips, and call it living. KRYSTEN CHAMBROT Recipe: Turkey Chili I made three batches of chocolate chip cookie dough from Jacques Torres. I baked one batch for myself and my crew, and the other two I rolled into balls and froze in plastic containers for two friends who are expecting babies any minute. I did this when I was pregnant, and it was the best gift I could have given myself. When I was stuck at home with a newborn, and maybe a little blue and a lot exhausted, I'd bake off one or two directly from the freezer. (You can do this in a toaster oven, too.) Nothing like a freshly baked cookie to make you feel better about things. It's my go-to gift for new or expecting moms. MARGAUX LASKEY Recipe: Chocolate Chip Cookies I fell hard for the spicy won tons with chile oil that Alexa Weibel adapted from Tony Tan's "Hong Kong: Food City." It reminded me of the dumplings served at one of the Chinese restaurants near The Times's newsroom in Manhattan and, to honor that memory, I made a second sauce of peanut butter thinned out with hot water, soy sauce and some rice wine vinegar, and swirled it into the chile oil. This is a fantastic combination. SAM SIFTON Recipe: Spicy Won Tons With Chile Oil This roasted potato recipe from Ali Slagle broke my brain at first: I've never roasted vegetables with that much liquid (one-and-a-half cups!), and, frankly, I was suspicious. Now I can confidently say it's magic, yielding potatoes with the perfect crunchy-to-creamy ratio and lots of lemony, chicken brothy flavor. BECKY HUGHES It was my friend's birthday last month, and he had a small gathering in his backyard to celebrate. So I brought along Erin McDowell's picnic-perfect chocolate-frosted yellow sheet cake. It was a snap to make, easy to transport and you can serve it directly from the pan. I went a little nuts with the rainbow sprinkles, but otherwise didn't change a thing. A huge hit all around! MELISSA CLARK I spent the last month just trying to keep up with life, so my fridge remained sparse. Whenever that happens, I go to an old favorite: Melissa Clark's vegetarian skillet chili. The pantry staples in this recipe — canned beans, onions and garlic — are always in my kitchen, and it takes minutes to throw them all in a skillet. If I'm feeling fancy, I'll chop up some jalapeños for an added kick to this super quick and easy chili. GINA FERNANDEZ Recipe: Vegetarian Skillet Chili I just happened to have both extra olives and extra walnuts on hand, and this Ali Slagle recipe came up as I was looking for ideas about what to do with them. Oh my goodness, this was good, with so much flavor and texture. Usually if I make something with one pound of pasta, it will provide two full dinners for my wife and me. I don't think we stopped eating this until it was gone. ERIC ASIMOV Recipe: Olive-Walnut Pasta Say, you're like me, and feel the pressure to join a popular bean club. A few months in, and your cupboard, and the table, are spilling over with one-pound bags of beans. If you're also like me, you forget to soak the beans the night before you want to cook them. In a situation like this, bean slackers can turn to the Instant Pot, or a brilliant recipe from Pati Jinich. Her frijoles de fiesta (fiesta refried beans) is a simple and not-too-time-consuming recipe that — listen carefully here — does not require soaking the beans. I cook them through step five and leave the bean purée in my fridge all week to fry as desired. SARA BONISTEEL Lao Gan Ma spicy chile crisp gets heavy use in my kitchen. So after finishing several jars of it over the course of the last year, I challenged myself to make something new for when I wanted to add heat to a dish. Enter Martha Rose Shulman's harissa recipe. This smoky Tunisian red chile paste adds wonderful levels of flavor and heat to meat, vegetables and eggs. For an additional level of depth and sweetness to complement the heat, I added a teaspoon of rose water and rose petals to the mixture before blending it in a food processor. GABRIELLA LEWIS Recipe: Harissa I've been frying potato samosas all month long. I only had to assemble them once, following Zainab Shah's helpful video tutorial, then I froze them all. Whenever I craved a crunchy, spicy snack, I cooked a few straight from the freezer. It takes 5 minutes tops. And I keep the accompanying mint chutney in the fridge for dipping them and to drizzle it over eggs, too. I also made Yewande Komolafe's herby avocado guasacaca sauce over and over again, first for the chicken in the recipe, then for fish. My other winner, winner, chicken dinner this month was Eric Kim's roasted chicken thighs with fish-sauce butter. I've made the dish's croutons with sourdough, milk bread and hot dog buns, and they all taste great when sizzled in schmaltz. GENEVIEVE KO I made this one-pan recipe by Aaron Hutcherson, and dinner felt like a night out at my new favorite restaurant. The panko topping with lemon zest provides crunch, and a final sprinkle of fennel fronds lifts everything. I took his advice to turn it into a kind of simplified cassoulet by slicing up fresh sausage and burying the rounds beneath the bean mixture before popping the whole thing in the oven, but it's just as good without. MARK JOSEPHSON I have wanted to make these Swedish cardamom buns since we first posted the recipe, and I finally did it! It's a bit of a time commitment, but well worth it. I bought cardamom pods and ground them myself for a more intense flavor. The smell of these baking in the oven was amazing and had the whole family waiting with anticipation. The recipe makes quite a lot, but they freeze well or you can box some up and share with a friend. KIM GOUGENHEIM Recipe: Swedish Cardamom Buns Sam Sifton's middle-school tacos have become a weeknight tradition for me: They remind me not of trips to Mexico City, but of gripping change for taco day, the cafeteria special worth saving my precious quarters for. Spiked with chile powder and smoked paprika, these have enough spice to satisfy a more exacting palate, but effortlessly provide a delicious hit of nostalgia, best enjoyed after a long hard day. ALEXA WEIBEL  |
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7 Recipes That Make Spring Produce the Star of Your Meal - Well+Good Posted: 06 May 2021 01:36 PM PDT We believe that cooking is an important piece of the wellness puzzle and that everyone can make magic (or at least some avo toast) happen in the kitchen. Sometimes, you just need someone to show you where to start. Cook With Us offers smart cooking tips and tricks from pros, easy recipes that help you make the most of simple ingredients, and all-around support for your cooking journey. See All
Farmers' markets across the country are officially back in full swing, just bursting with spring produce for all your favorite seasonal recipes. And, hey, even if you're still buying all your groceries at the supermarket, at least we're long past the point where people are throwing elbows to get what's on their list. Overall, we can all agree that food shopping is much more enjoyable now than it was a year ago. With so many vibrant new veggies in season, cooking at home is more exciting, too. In Well+Good's Cook With Us Facebook group, we're celebrating spring produce all month long with a monthly challenge devoted to finding new ways to cook with the veggies. Each week is a different mini-challenge to highlight a specific vegetable that's in season right now. 
The goal of the challenges is to find new ways to cook with the featured veggie. The Cook With Us group is a place where members can swap recipes and share what they made. Need some inspiration? All the videos rounded up here use one of the highlighted veggies in a delicious, creative way. Check them out and share your own ideas in the group. Easy spring produce recipes1. Beet hummusIf you've never cooked with beets before, this beet hummus recipe is the perfect place to start. The vitamin A, C, and potassium-rich vegetable is blended with tahini, olive oil, lemon juice, and cumin for a dip that's as flavorful as it is pretty. Pink hummus is just so much more fun. 2. Maple-roasted carrotsRoasting carrots and drizzling them with a little maple syrup completely transforms their flavor and texture. Here, olive oil, hot sauce, and salt are also worked into the recipe, lighting up all your tastebuds. Sweet, salty, and spicy, these maple roasted carrots really have it all. 3. Carrot cake smoothieCarrots are often regulated to the dinner table, but you can absolutely enjoy them in the morning, too. Here, they're used to make a smoothie so decadent it tastes like dessert. Also in this recipe are pineapple and warming spices such as nutmeg, cinnamon, and ginger. 4. Carrot cakeIf that smoothie had you craving the real thing, here's a carrot cake recipe that will 100 percent satisfy your craving. It's also gluten-free, dairy-free, and low-sugar. 5. Radish pancakesChances are, you already have a sweet pancake recipe you know and love, but what about a savory one? "Daikon radish is slightly sweet and has a little bit of spiciness that radishes typically have, but grated, it makes a great base for a pancake batter," says Mina Park, co-owner and chef of Baroo in Los Angeles. Enjoy these cakes for literally any meal of the day. 6. Radish kimchiIn this recipe, yeolmu—aka young radish—is combined with dried kelp, shiitake mushrooms, Asian pear, garlic, ginger, gochugaru (Korean chili flakes), and rice flour to make a nourishing side dish. "It's a very refreshing dish," says recipe creator Mina Park. 7. Spicy daikon radish saladDaikon radishes are the star of this recipe from Mina Park to make a simple yet flavorful side dish. Make sure you have plenty of garlic and gochugaru on hand. Join Well+Good's Cook With Us Facebook group to get in on the monthly challenge and see more spring produce repices.  |
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3 Simple, Healthy And Celebratory Recipes For Mother's Day 2021 - Here And Now Posted: 06 May 2021 09:02 AM PDT When my daughters were young they would spend hours in the kitchen preparing Mother's Day breakfast for me. My "job" was to luxuriate in bed while they cooked for me under the supervision of their father. I would hear them squabble over each step of the meal, and then witness the pride they took in preparing a Mother's Day breakfast for me. As I listened to their little girl voices filter in from the kitchen, I would settle into thoughts of the messy beauty of motherhood. When breakfast was ready they would walk into my bedroom balancing a tray of food, with a tiny vase of spring flowers picked from the May garden, singing "Happy Mother's Day" to the tune of "Happy Birthday." I always teared up. Then they would tuck themselves into bed with me and "help" me eat breakfast from the tray, all together in our pajamas. Those little girls are now adult women living on the other side of the country. Every year when they call to wish me Happy Mother's Day, I think back on this breakfast ritual. I also think of my own mother, who has been gone for more than 30 years, and how I hope she is watching over us and witnessing what beautiful, strong, successful women her granddaughters have become. I am a huge believer in bringing children into the kitchen and helping them learn to cook. These three recipes can all be made with the assistance of even young children. I have noted which steps are appropriate for kids to help with. Obviously, anything involving sharp knives, hot skillets and a hot oven needs serious supervision. Start the day with an Asparagus, Herb and Feta Cheese Frittata. This baked egg dish is bright and simple and a wonderful way to celebrate. The Mother's Day Salad combines steamed green beans, crisp lettuce, oranges, fennel, olives and nuts — a riot of color, texture and bright flavors. The salad is hearty enough to be served as a light main course. The Lemon Tart, a great spring dessert topped with the season's first strawberries, can be served for dessert or mid-afternoon with a pot of tea and fresh fruit salad. To all the hard-working mothers who have been through an incredibly tough year of lockdown and at-home schooling, here's to you. Happy Mother's Day. Asparagus, Feta And Herb Frittata
A frittata is almost impossible to mess up and easy enough for even the youngest child to help out in the preparation. This baked egg dish uses spring asparagus, creamy feta and fresh herbs. Serve with crusty bread, toast or biscuits. A frittata also has the advantage of being highly adaptable — it can be served for breakfast, brunch, lunch or dinner. Serves 4. Ingredients
Instructions
Mother's Day Spring Salad
This salad can be easily served as a main course — healthy, colorful and chock full of great textures. Serve with warm crusty bread or rolls. If the salad is the main course, it will serve 2 to 3; if it's a side dish, it will serve 4 to 6. Ingredients The salad:
The vinaigrette:
Instructions
Lemon Tart
A truly simple lemony spring tart to celebrate Mother's Day. You can bake the tart a day ahead of time. Serve topped with strawberry slices and a dusting of confectioners' sugar. You'll need an 8 x 8 x 2 inch tart pan with a removable bottom. Serves 4 to 6. Ingredients The crust:
The lemon filling:
The garnishes:
Instructions
Other Recipe Ideas For Mother's DayThis segment aired on May 6, 2021.  |
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7 recipes best enjoyed at room temperature for low-stress, no-rush meals - The Washington Post Posted: 01 May 2021 07:00 AM PDT  They're definitely handy when you're wrangling your family to finally sit down to eat, but room-temperature recipes are also ideal for picnics or patio meals, or just the style of graze-as-you-go, small-scale entertaining we may be having with our vaccinated loved ones now. (As a reminder, to prevent bacterial illness, the government recommends not leaving food out for more than 2 hours, or 1 hour if temperatures are above 90 degrees.)  |
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