Back to Blogging, and Brunching

Homemade Brunch

I have to thank you, readers -- it is because of you that even after three months of neglect, I refuse to abandon this blog. Over the past months, many of you have expressed that while you remain loyal to my work over at foodnetwork.com, you miss "my" blog, and I have to agree. Thanks for keeping up with my writing and for encouraging me not to give up this outlet where I can write about whatever I want in my own voice. Even if I'm busy with the work I get paid for, I'm going to do my best to keep posting here on a more regular basis.

Mise en Place going temporarily idle doesn't mean I haven't been cooking! I've made some great meals recently for friends, family, book club. I got a new wok which led to a couple weeks of only Asian food -- it is amazing! Our little kitchen is getting a pretty good workout.

Last Sunday, I was very lucky to have my whole family in town for Mother's Day. My sister Hilary and I decided to make brunch for Mom -- so much better than joining the crowds for crappy prix-fixe restaurant menus.

We hit Whole Foods on Saturday before the parents got to New York and bought everything we needed, then woke up semi-early (after a wonderful dinner at Recette the night before) to cook.

The Baker

Hilary made some raspberry-walnut-cream cheese muffins that she found in Cooking Light. I was out of flour and we got whole-wheat at Whole Foods, because that's what I normally keep around at home. I promised to take the blame if the muffins turned out badly with whole-wheat flour. Fortunately, they were delicious: Moist and nutty with great bites of fruit.

Raspberry-Walnut Muffins

Having looked at Mother's Day content for the past month or so at work, I was inspired to make one of Food Network's crustless quiches. I wanted the brunch to be relaxed and wasn't about to cook eggs to order, so this seemed like a good dish for my small crowd. I even bought a pie pan for the occasion. Sprinkling the bottom of the pan with grated parmesan or bread crumbs makes an ingenious mock-crust that keeps it from sticking. I didn't use any of the specific fillings provided by FN, instead choosing my own combo of broccoli, garlic, a little cheese (parmesan and sharp cheddar) and a shake of cayenne for kick.

Crustless Quiche...just out of the oven

So far, this brunch was vegetarian, so I picked up some turkey bacon (although I think only Zack would have truly missed the meat!) In culinary school (where bacon is plentiful), I learned never to make bacon in a skillet ever again. Who needs hot grease splattering everywhere? Line a cookie sheet with parchment paper and lay out the strips, then cook them in a 400 degree oven until crispy (about 10-15 minutes). This method yields perfectly flat, crispy slices every time. It worked just as well for turkey bacon.

Fruit Salad

I also made a fresh fruit salad with mango, pineapple, strawberries and mint. Since I'm not much of a baker, variations on fruit salad are my go-to dessert. The mint really perks it up and makes ordinary fruit into something a little more exciting. I squeeze a little lemon juice over it, but no other embellishment needed.

The parents arrived around noon and we all dug into the brunch spread. It seemed to go over well, with everyone going for second pieces of quiche and extra muffins. (Hilary made the extra batter into a mini-loaf, which I'm saving in my freezer!)

As much as I love restaurants, cooking for family is even better. I think every Mom appreciates being cooked for by her kids. This one did!