Menu 40 – Mother’s Day Menu

I don’t know about you, but I just don’t think taking your mom to a crowded pricey brunch with bad champagne and poorly cooked yolks is the right way to shower her with love. She BIRTHED you for heaven’s sake. All the scars, the body aches, weight gain, bloated feet, the resulting butt wiping, nipple soreness (if you just cringed, imagine how your mom felt), 2AM wake-ups, barfy clothes, whining, cajoling, Cheerios, rotten milk in car seats, playground anxiety, pretending Dr. Seuss is interesting, Kraft mac n cheese smell, lunch-making…(I haven’t even gotten to the teenage years!)…

And your way of saying thanks is with overcooked eggs and questionable hollandaise. *shaking head*

We can do better, and we will. We will make an effort. With moms, effort counts.

When I think of my mother many things come to mind but one of the biggest memories I have is of her making me clothes. She had two sewing machines when I was a kid – one super functional and the other was her grandmother’s – an antique Singer sewing machine. It is quite beautiful. It still works. It mends, it makes, it creates, it is sturdy…just like my mom. Sewing is a bit of a lost art. My mother (and in fact both of my mothers-in-law) is an expert. She made it look easy. And isn’t that sometimes what mother’s do? We get dinner on the table, make/mend/buy clothes, we pick up and arrange, we organize, etc…and it’s like it just happens.

It doesn’t JUST happen. There is work and effort and thought behind all of that. So for your mom, give her some of the same. This is a lunch or dinner menu. It looks fancy, is absolutely delicious and totally doable. Start with Minted Pea Soup, served cold. Add a bit of crème fraiche before serving and it looks gussied up. Next, Potato Crusted Halibut over Wild Mushrooms and Haricot Vert. You make this plate look above and beyond with swirls of carrot reduction and a truffle vinaigrette (hard to spell – not hard to make). Last, in the best glasses you have (cognac snifters would be nice), serve your very deserving mother Panna Cotta topped with a gorgeous Strawberry Rhubarb Compote.

All of this can be made and prepped ahead except the halibut, which you cook before serving. If your mother likes to cook, ask her to help with this part. Doing things with your mom is as rewarding as doing things for your mom.

Now get out there and shop. Make this one really count for your mom.

Menu 40 - 5 6 2016

 

Tips and Notes

Soup: http://www.epicurious.com/recipes/food/views/minty-pea-soup-51154900

So the fish. Apparently to get the Wild Mushroom and Haricot Vert part of this recipe you need this book: http://www.amazon.com/Its-About-Time-Recipes-Everyday/dp/1586420879 It’s worth buying…For the fish part follow this: http://www.delish.com/cooking/recipe-ideas/recipes/a6136/potato-crusted-halibut-recipe/.  For the Wild Mushroom and Haricot Vert part, basically in some butter and olive oil, saute sliced shallots, then your mushrooms, then your blanched haricot vert. Add salt and pepper. A squeeze of lemon juice. To plate, veg on the bottom. Fish on top. If you buy the book, you get the benefit of fancy truffle vinaigrette and carrot reduction.

The panna cotta: http://www.foodandwine.com/recipes/easy-vanilla-bean-panna-cotta and the compote: http://www.foodandwine.com/recipes/strawberry-rhubarb-compote

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