NEW YORK (AP) -- Getting inside information on how to make dishes literally just like Mother's has to be reassuring for anyone planning a breakfast or brunch treat for Mom on Mother's Day (Sunday).
Occasional cooks -- read on. Offered for your menu are recipes from Lisa Schroeder, chef and co-owner of Mother's Bistro and Bar, in Portland, Ore., where home cooking is in style all year round.
"We're already booked up for this Mother's Day," Schroeder said in a phone interview. That's not unexpected for this holiday when so many Moms get taken out to eat -- as well as being cooked for at home.
Asked what she'll be serving in the 80-seat restaurant she runs with her partner, Rob Sample, Schroeder said Mother's Day specials tend to be "a little more delicate, to try to make the mothers happy."
The bistro serves lunch and dinner, with breakfast at weekends, and its name is not taken lightly -- they observe a well-established tradition of offering dishes credited to a "Mother of the Month" who may be from the United States or from another culture.
"This month we're honoring the mother of one of our servers, a mother who's passed away, who made a specialty of Italian food," Schroeder said.
"Through food we evoke the memories of our families -- they can be people who are still around us or those who are not. This is a mother we're remembering."
Here are three recipes that Schroeder has tailored for the home cook to try, for mothers and families everywhere to share.
Lemon Poppyseed Pancakes
2 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sour cream
1 cup whole milk
1/2 cup lemon juice
1 stick ( 1/4 pound) melted butter (preferably unsalted)
2 large eggs
1 1/2 teaspoons vanilla extract
Grated zest of two lemons (see note)
1/3 cup poppy seeds
Over a large bowl, sift together the flour, sugar, baking powder, baking soda and salt.
In another bowl, whisk together the sour cream, whole milk, melted butter, large eggs, vanilla extract, lemon zest and poppy seeds until well combined.
Pour wet ingredients over dry, using a whisk to mix, but whisk only long enough to combine ingredients.
Heat a griddle or large frying pan. Add just enough oil to coat the bottom of the pan and pour off any excess. Using a ladle or a pitcher with a spout, pour the batter onto the griddle to form pancakes about 6 inches in diameter. When bubbles appear in the center of the cakes, turn them over using a long spatula. Let the other side cook a few minutes until lightly browned. Remove cakes as they are cooked onto an ovenproof platter and place platter in a 250 F oven to keep warm while cooking the remaining pancakes. Serve with butter and maple syrup.
Makes 6 to 8 pancakes.
Note: When grating the lemon zest, be sure to grate only the yellow peel, not the white pith underneath.
Migas (Scrambled Eggs
With Corn Tortillas)
2 tablespoons butter
3/4 cup finely diced onion
3/4 cup finely diced green and-or red bell peppers, diced fine
1 cup fresh corn tortilla strips (cut long, narrow strips)
12 eggs, beaten
Salt and freshly ground pepper
1 cup shredded Monterey Jack cheese
1/4 cup sour cream (optional)
1/4 cup homemade salsa (recipe follows), or store-bought
Heat a large skillet or saute pan. Add butter, and once melted, add onions and peppers. Cook for about 3 minutes or until they soften. Add tortillas to pan and continue to cook until they start to get slightly golden and the onions begin to caramelize.
Pour the beaten eggs into the onion-tortilla mixture, season to taste with salt and pepper and, using a heatproof rubber spatula or wooden spoon, scramble the eggs in the pan until they are almost cooked through and set. Add shredded cheese and scramble a bit more to combine and finish cooking the eggs.
Spoon onto serving plates and top each serving with a tablespoon of sour cream, if desired, and salsa. Pass around extra salsa separately.
Makes 4 servings.
3 garlic cloves
2 serrano or jalapeno chilies, seeds removed
1/2 red onion, peeled and roughly chopped
1 1/2 cups roughly chopped fresh tomatoes
28-ounce can tomatoes
2 teaspoons chopped cilantro
1/2 teaspoon cumin
Juice of 1 lime
Salt and pepper to taste
Place peppers and garlic in food processor and process until finely chopped. Remove from processor bowl and place in mixing bowl. Add onions to processor bowl and process until finely chopped. Remove and add to the mixing bowl with the garlic and peppers. Process fresh tomatoes until chopped small; place in mixing bowl. Add canned tomatoes, cilantro and cumin, and pulse once or twice.
Remove mixture from processor bowl and add to the mixing bowl mixture. Add lime juice to mixing bowl mixture, season with salt and pepper, and mix well. Taste; adjust seasoning as necessary.
Makes about 1 1/4 quarts. Leftover salsa may be refrigerated for up to 5 days; or frozen in small containers for up to 6 months, to use as needed.
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