Mothers Day Brunch
Serves 4 to 6
- 2 pounds thick asparagus, trimmed
- Salt and pepper
- 3 ounces Parmesan cheese, grated (11/2 cups)
- ¾ cup panko breadcrumbs
- 1 tablespoon unsalted butter, melted and cooled
- Pinch cayenne pepper
- 2 large egg whites
- 1 teaspoon honey
- 1. Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Using fork, poke holes up and down stalks of asparagus. Toss asparagus with 1/2 teaspoon salt and let stand for 30 minutes on paper towel–lined baking sheet.
- 2. Meanwhile, combine 1 cup Parmesan, panko, melted butter, 1/4 teaspoon salt, 1/8 teaspoon pepper, and cayenne in bowl. Transfer half of breadcrumb mixture to shallow dish and reserve remaining mixture. Using stand mixer fitted with whisk, whip egg whites with honey on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until soft peaks form, 2 to 3 minutes. Scrape into 13 by 9‑inch baking dish and toss asparagus with egg white mixture. Working with 1 spear at a time, dredge half of asparagus in breadcrumb mixture and transfer to baking sheet. Refill shallow dish with reserved breadcrumb mixture and repeat with remaining half of asparagus.
- 3. Bake asparagus until just beginning to brown, 6 to 8 minutes. Sprinkle with remaining 1/2 cup Parmesan and continue to bake until cheese is melted and breadcrumbs are golden brown, 6 to 8 minutes longer. Transfer to platter. Serve.
Garlicky Shrimp Pasta with Tarragon
- 1 pound spaghetti
- Salt and pepper
- 1½ pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
- 3 tablespoons olive oil
- 1 shallot, minced
- 3 garlic cloves, minced
- ¼ cup dry white wine
- ½ cup heavy cream
- 2 tablespoons chopped fresh tarragon
- 2 teaspoons lemon juice
- 1. Bring 4 quarts water to boil in large pot. Add spaghetti and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ¼ cup cooking water, then drain spaghetti and return it to pot.
- 2. Meanwhile, pat shrimp dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add half of shrimp to pan in single layer and cook until spotty brown and cooked through, about 2 minutes per side. Transfer shrimp to plate and tent loosely with aluminum foil. Repeat with 1 tablespoon oil and remaining shrimp.
- 3. Return now-empty skillet to medium-high heat, add remaining 1 tablespoon oil and shallot, and cook until shallot is softened, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Add wine, bring to boil, and cook until reduced by half, about 2 minutes. Stir in cream and reserved cooking water and bring to boil again. Off heat, stir in tarragon, lemon juice, ¼ teaspoon salt, ¼ teaspoon pepper, and shrimp. Add sauce to spaghetti and toss to coat. Serve.
Grilled Corn on the Cob
- 4 ears fresh yellow corn
- 1. Remove silk from the fresh ears of corn by pulling husks a little over half way down. Remove silk, rinsing under cool running water to wash away silk sticking to ear. Pull husks back up the ear of corn. Tie with a thin strip of husk or piece of kitchen twine. Soak in cold water to cover for at least 30 minutes.
- 2. Heat grill. When grill is hot, place silked and soaked ears of corn on grill rack. Grill over high heat, turning corn by quarter turns, until husks char, 15 to 20 minutes. Serve whole with butter, salt and pepper on the side.
Lemon Bundt Cake
- 3 lemons, zest grated and saved, then juiced for 3 tablespoons juice (see note above)
- 3 cups unbleached all-purpose flour (15 ounces)
- 1 teaspoon baking powder
- ½teaspoon baking soda
- 1 teaspoon table salt
- 1 teaspoon vanilla extract
- ¾ cup low-fat buttermilk (preferably)
- 3 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 18 tablespoons unsalted butter (2¼ sticks), at room temperature
- 2 cups sugar (14 ounces)
- 2–3 tablespoons fresh lemon juice (see note above)
- 1 tablespoon buttermilk
- 2 cups confectioners' sugar (8 ounces)
- 1. FOR THE CAKE: Adjust oven rack to lower-middle position; heat oven to 350 degrees. Spray 12-cup Bundt pan with nonstick baking spray with flour (alternatively, brush pan with mixture of 1 tablespoon flour and 1 tablespoon melted butter). Mince lemon zest to fine paste (you should have about 2 tablespoons). Combine zest and lemon juice in small bowl; set aside to soften, 10 to 15 minutes.
- 2. Whisk flour, baking powder, baking soda, and salt in large bowl. Combine lemon juice mixture, vanilla, and buttermilk in medium bowl. In small bowl, gently whisk eggs and yolk to combine. In standing mixer fitted with flat beater, cream butter and sugar at medium-high speed until pale and fluffy, about 3 minutes; scrape down sides of bowl with rubber spatula. Reduce to medium speed and add half of eggs, mixing until incorporated, about 15 seconds. Repeat with remaining eggs; scrape down bowl again. Reduce to low speed; add about one-third of flour mixture, followed by half of buttermilk mixture, mixing until just incorporated after each addition (about 5 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture. Scrape bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Scrape into prepared pan.
- 3. Bake until top is golden brown and wooden skewer or toothpick inserted into center comes out with no crumbs attached, 45 to 50 minutes.
- 4. FOR THE GLAZE: While cake is baking, whisk 2 tablespoons lemon juice, buttermilk, and confectioners' sugar until smooth, adding more lemon juice gradually as needed until glaze is thick but still pourable (mixture should leave faint trail across bottom of mixing bowl when drizzled from whisk). Cool cake in pan on wire rack set over baking sheet for 10 minutes, then invert cake directly onto rack. Pour half of glaze over warm cake and let cool for 1 hour; pour remaining glaze evenly over top of cake and continue to cool to room temperature, at least 2 hours. Cut into slices and serve.
Breakfast Strata with Spinach and Gruyère
- 8-10 slices supermarket French bread (1/2-inch thick) or Italian bread (6-7 ounces)
- 5 tablespoons unsalted butter, softened
- 4 medium shallots, minced (about 1/2 cup)
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- Salt and pepper
- ½ cup medium-dry white wine, such as Sauvignon Blanc
- 6 ounces Gruyère cheese, grated (about 1 1/2 cups)
- 6 large eggs
- 1¾ cups half-and-half
- 1. Adjust oven rack to middle position and heat oven to 225 degrees. Arrange bread in single layer on large baking sheet and bake until dry and crisp, about 40 minutes, turning slices over halfway through drying time. (Alternatively, leave slices out overnight to dry.) When cooled, butter slices on one side with 2 tablespoons butter; set aside.
- 2. Heat 2 tablespoons butter in medium nonstick skillet over medium heat. Sauté shallots until fragrant and translucent, about 3 minutes; add spinach and salt and pepper to taste and cook, stirring occasionally, until spinach and shallots are combined, about 2 minutes. Transfer to medium bowl; set aside. Add wine to skillet, increase heat to medium-high, and simmer until reduced to 1/4 cup, 2 to 3 minutes; set aside.
- 3. Butter 8-inch square baking dish with remaining 1 tablespoon butter; arrange half the buttered bread slices, buttered-side up, in single layer in dish. Sprinkle half of spinach mixture, then 1/2 cup grated cheese evenly over bread slices. Arrange remaining bread slices in single layer over cheese; sprinkle remaining spinach mixture and another 1/2 cup cheese evenly over bread. Whisk eggs in medium bowl until combined; whisk in reduced wine, half-and-half, 1 teaspoon salt, and pepper to taste. Pour egg mixture evenly over bread layers; cover surface flush with plastic wrap, weigh down (see note, above), and refrigerate at least 1 hour or up to overnight.
- 4. Remove dish from refrigerator and let stand at room temperature 20 minutes. Meanwhile, adjust oven rack to middle position and heat oven to 325 degrees. Uncover strata and sprinkle remaining 1/2 cup cheese evenly over surface; bake until both edges and center are puffed and edges have pulled away slightly from sides of dish, 50 to 55 minutes (or about 60 minutes for doubled recipe). Cool on wire rack 5 minutes; serve.
Herbed Deviled Eggs
Makes: 1 dozen
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- ½ teaspoon white vinegar
- ½ teaspoon Dijon mustard
- ¼ teaspoon sugar
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 teaspoons finely chopped fresh tarragon
- 2 teaspoons finely chopped fresh parsley
- 2 teaspoons finely chopped fresh chives
- 2 teaspoons finely chopped fresh chervil
- 1. Combine 4 cups water and 4 cups ice cubes in large bowl; set aside. Place eggs in saucepan,cover with 1 inch water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Pour off water from saucepan and gently shake pan back and forth to crack egg shells. Transfer eggs to ice water and cool 5 minutes.
- 2. Peel eggs and halve lengthwise. Transfer yolks to fine-mesh sieve set over medium bowl. Using spatula, press yolks through sieve into bowl. Stir in remaining ingredients until smooth.
- 3. Arrange whites on serving platter. Divide yolk mixture among whites. Serve. (Egg white halves and filling mixture can be refrigerated separately for 2 days. Wrap egg whites in double layer of plastic wrap. Transfer filling mixture to zipper-lock bag, squeeze out air, and seal.)