Eddie's Recipe Pages feature the latest creations from our store chefs, as well as from WYPR Radio Kitchen's hosts Jerry Pellegrino and Al Spoler. Occasionally, commentary from these outspoken experts takes the place of an actual recipe.

Our Radio kitchen segment changes weekly, and you can also browse or search our recipe archives.

Also check our links page for some of our favorite recipe sites!

Current recipe

May 6  #646                                       MOTHER'S DAY

With Mother's Day coming up this weekend we thought it would be fun to throw out a few special ideas for Mom's special day.  Ordinarilly, Mother's Day implies a luxurious breaksfast-in-bed, or a sumptuous brunch.  Of course there's still a Sunday dinner to be accounted for, so you actually could spend the whole day in the kitchen.
Jerry polled his staff at Abacrombie to see what they were planning to cook for their mothers.  Here are three simple but rewarding ideas.
Frittata  A frittata is nothing more than a sort of deep dish oven baked omelet.  Our idea is to combine blanched asparagus, cut into bite sized pieces, with mozzarella cheese, chopped onions and generous chunks of smoked salmon.  Place these ingredients in a small deep cooking dish and cover with a mixture of eggs and milk (probably about 5-6 whole eggs are required.)  Bake in a moderate 350 oven for about 20 minutes, until the egg sets.  Season as you will, cut up and serve.
Huevos Rancheros  This is a Mexican classic that has become quite popular in this country.  Essentially you are going to make super-charged scrambled eggs, adding sautéed onions and peppers, chopped tomatoes, grated cheese, cilantro or organo, salt and pepper and some hot sauce if you like.  Serve with hot corn torillas and garnish with sour cream and salsa.
 Strawberry Crepes  You can make your crepe batter sweet or plain for this treat.  Four tablespoons sifted flour, one whole egg and one egg yolk, a little cooking oil and a little milk make up the batter.  A sprinkle of sugar and a drop of vanilla extract will make the crepe sweeter.  Stir until the lumps are gone, then add enough milk to make the batter rather thin.  Refrigerate for at least four hours, then add milk to thin again.
Cut up your strawberries, add a little sugar and let them soak in their own juice for a few hours.  When it's time to prepare the crepes, heat up a very clean smooth pan, lubricate with a little cooking oil (not olive oil!) and pour a little of the batter onto the skillet to get the process going.  Scrape off the first crepe, which is always bad, reduce the heat a little, and then make as many as you have batter for.  Clean the skillet after each crepe with a damp paper towel and drop a little more oil on the cooking surface.

Spoon some of your strawberries into the middle of the crepe, fold up two sides, and spoon more fruit on top.  Garnish with powdered sugar and a sprig of mint.

 

 

Back to top