Mother’s Day is a day to celebrate the most important women in our lives, and for many chefs, cooking with their mothers was their first introduction to the kitchen. Nostalgic childhood memories shape our tastes, preferences, and passion for food. Many of our favorite chefs would not have achieved success without the support and guidance of their mothers, and we have many fond memories of cooking and baking together along the way. Here are my mom’s favorite dishes to make on Mother’s Day.
French Onion Tartine by Max Boontanakit and Lijo George of Camphor, Los Angeles
Jim Sullivan
Max Boontanakit: “I first learned how to make French onion soup because my mom was obsessed with French onion soup. Back in Atlanta, Georgia, we serve both traditional and creamy versions. We went to a small French bistro.I couldn’t choose between the two so I always ordered the creamy one and my mother bought the traditional one and we all shared this. Another reason I love cooking is the process of caramelizing onions. Watching the onions slowly reduce and reach the perfect dark caramel shade without burning can be a personal challenge, making this classic. Mastering recipes has become even more appealing.”
Lijo George:“My mother usually likes to braise roasted duck legs in red wine for holidays like Christmas and Easter.”But one time, when I was in Hong Kong, she came to visit me. [and] I made her a French onion soup version. She had never tasted this dish before, but she loved it as it turned out. Now, every time I visit her, she always talks about it. It is important to spend time with her loved ones. As families grow and children get married and leave home to start their own families, the dynamics change a bit and it’s not easy to get everyone together. Family traditions help connect me and my mother. French Onion Soup is a memorable dish to make for her mother on her Mother’s Day. ”
Number of people: 2 people
material
toast
1 piece of rustic sourdough toast
1 clove of garlic
1/14g tablespoon unsalted butter (room temperature)
caramelized onions
3 large whole white onions
Unsalted butter 4 tablespoons/57g
Fresh thyme 2 sticks/10g
1 fresh bay leaf
1 clove of garlic
salt and pepper taste
onion soup
3/4 cup + 1 tablespoon/200g caramelized onions (requires 2/3 caramelized onions)
3/4 cup + 1 tablespoon/200g duck stock (veal or beef stock will also work)
1/3 cup/80g unsalted butter
Maple syrup 1.5 tablespoons/30g
Sherry vinegar 1.3 tablespoons/20g
salt and pepper taste
cheese mix
Gruyère cheese 1/2 cup/50g (minimum 10 months)
1/2 cup/50g Comte cheese (minimum 12 months)
Method
To toast
1. Slice the rustic sourdough into 2cm thick pieces.
2. Spread butter on the toast.
3. Toast in the oven at 185°C for 8 minutes or until the bread is golden brown and crispy on both sides.
4. Once the toast has cooled, rub fresh garlic on both sides.
with caramelized onions
1. Add everything except salt and pepper to a pot, heat over medium heat, and boil until caramelized.
2. Remove the thyme stalks, bay leaves and garlic and set 1/3 of the mixture aside.
for soup
1. Mix everything together and strain through a chinois.
2. The soup is nappe. If it’s still too thin, reduce it to the right consistency in a saucepan.
for cheese mix
1. Grate both cheeses and mix.
to assemble
1. Place a spoonful of soup in the bottom of a medium oven-safe pot.
2. Place the toasted sourdough on top of the soup.
3. Spread 1/3 of the caramelized onions on the toast.
4. Top the caramelized onions with the cheese mixture.
5. Set the oven to brown and place the assembled toast in the oven until the cheese is melted and puffed.
6. Remove from the oven and place the toast on a plate with enough space for the soup and toast.
7. Pour some or a small amount of the soup around the toast and enjoy.
Pineapple Cheesecake by Lee Omilinski of Daisies in Chicago
“This is my mother’s favorite cake, and it’s not your typical cheesecake. It’s like two layers of genoise with a layer of pineapple cheesecake in between. My grandmother used to make it, and she was always very particular about it. She was following a recipe.” So when she made this cake, she always said how difficult it was—spoiler alert: it wasn’t. My mom used to make them too, and she was always just as delicious. Now I also make this cake for my girlfriend’s mother’s birthday and special occasions. ”
Make 15 square cuts
material
material
1 cup/200g sugar
1 1/2 tsp/7g baking powder
1 pinch of salt
2 cups/240g flour
4 eggs
1 cup/192g oil
1 teaspoon/5g vanilla
Juice from 1 8-ounce can of crushed pineapple (reserve 2 tablespoons per 5 grams of juice and pineapple for stuffing)
filling
2 ea, 8 oz/453g cream cheese, softened
1 egg yolk
1 teaspoon/5g vanilla
1 cup/200g sugar
crushed pineapple from a can
Pineapple juice 2/5g tablespoon
Method
1. Preheat oven to 350°F (176°C) and grease and flour a 13×9-inch pan.
2. For the dough: Combine the sugar, oil, eggs, vanilla, and pineapple juice in your KitchenAid and mix using the whisk attachment (“My mom always mixes the dough in the food processor”). Once combined, add flour, baking powder, and salt to the mixture until a dough forms.
3. For the filling: Combine all ingredients except the crushed pineapple from the can. Once the ingredients are mixed, add the crushed pineapple.
4. Place half of the dough evenly in a greased and floured pan. Spread the filling over the dough and place the remaining dough on top. Bake in the preheated oven for 45 minutes.
5. Remove from oven and let cool. When cool, sprinkle with powdered sugar.
Chicken and mushroom vo au vin (Mitsunobu Nagae, L’Abeille, New York City)
“This is one of my mother’s favorite dishes, and she always asks me to make it when we go to Osaka. At L’Abeille à Côté, we offer it on the menu, but we change the garnishes using seasonal ingredients. ”
Number of people: 4 people
material
pastry
2 pieces of semi-frozen puff pastry
1 organic whole egg
béchamel sauce
Butter 1oz/30g
All-purpose flour 1 oz/30g
Milk 2 cups/500ml
salt
chicken
Cut 2 boneless chicken thighs into 1/2-inch x 1/2-inch pieces.
salt and pepper
300g seasonal mushrooms (cut into small pieces) 10oz
1 clove of garlic (chopped)
1/2 bunch parsley (leaves only, chopped)
White wine 1/5 cup/50ml
Method
for pastries
1. Cut out two rounds of semi-frozen pie dough with a 4-inch to 5-inch cookie cutter (or cut with a knife and round plate).
2. Use a small 1/4-inch to 1/2-inch cookie cutter to cut out the center of either circle to create a donut shape.
3. Brush organic whole egg (for the deep orange yolk) all around the pastry, being careful not to get any egg on the edges. Place the second dough (the one missing in the center) on top and wash it again with egg, being careful not to get any egg on the edges (otherwise the dough will not rise evenly).
4. Fan bake at 350°F/180°C for about 3 minutes. 15 minutes until fermented and golden brown. To get the perfect shape, use spacers to place the rack about 2 inches above the pastry.
5. Once cool, cut around the middle and press down to make holes for decoration later.
For béchamel sauce
1. Melt the butter in a pan, add all-purpose flour, and stir-fry over low heat for about 5 minutes.
2. Add milk little by little and mix well each time.
3. Continue cooking for 2 minutes after adding all the milk. season.
4. Cover and store with plastic wrap.
for chicken
1. Stir-fry the chicken thighs in butter, season with salt and pepper.
2. Fry the mushrooms in butter, season with salt and pepper, mix with the chicken and add parsley.
3. Make sure all the juices from the chicken and mushrooms have evaporated.
4. Add béchamel sauce.
5. Add salt to taste.
to the plate
1. Return the puff pastry to the oven to warm. Generously decorate the puff pastry with mushrooms and chicken cream sauce.
2. Sprinkle chopped parsley on top to add a nice green color.
