(Written for The River Current Publication)
Planning a Mother’s Day Celebration
Today as
I write this, my thoughts are all about spring.
I’m not sure why, but this year the arrival of spring and ‘all things
green’ have made my spirits soar. Was it
just that it was such a long winter? I
hope that you too are finding a new skip in your step, (as my father says) as
we open doors and windows and let the fresh air of spring back into our
homes. Good bye Winter, we will see you
later this year…and don’t feel like you have to hurry back any time soon!
With the
arrival of spring means lawn mowing, flower bed revival, tulips, daffodils
and…asparagus! I remember for years my
parents tried to master growing asparagus.
It was almost a sacred ritual when my Mother would harvest the very small
crop that she would find at the edge of their garden and carefully prepare for my
Father…creamed asparagus over toast. I’m
fairly certain that their asparagus crop never really amounted to much of a
harvest. I think for them, it was the
thrill of the effort and the reward of their special dinner that warmly welcomed
spring.
With
Mother’s Day just around the corner, I have been researching recipes and my hope
is to have a pretty luncheon for my mother.
It is times like this that I miss the beautiful tea room that I once
had. For every holiday, there was a
celebration in the tea room. I would
carefully plan the menu and every little detail, and then thrill with the
delight of presenting it to those who came for the event. For me, it is often all about the
presentation…and perhaps even more important, the company of those that
surround us.
It was
fun for me to be able to invite my mother to be a guest at these events. My mother was a large part of my inspiration
in the kitchen. She is the one who
taught us to celebrate any special occasion that would pass over our
calendar. She is the one who proudly presented
her carefully prepared meals to those of us that she gathered around our
table.
This
recipe will be a part of the Mother’s Day luncheon that I will prepare for my
mother this year. Be sure to follow us on buttergirlgoesorganic.com, as I will
be sharing more scrumptious recipe ideas that we will be enjoying on this very special
day!
Mother’s Day
Strata*
3 slices dense multigrain bread
1 ¼ cup organic half and half
¼ cup white wine (optional)
4 organic eggs
1 tbsp. dry mustard
1 tsp. freshly grated nutmeg
1 tsp. oregano
¾ tsp. sea salt
¼ tsp. cream of tarter
1 tsp. freshly ground pepper
1 Tbsp. EVOO or coconut oil
1 small onion, thinly sliced
1 clove garlic, minced
1 small bunch organic asparagus, trimmed and cut
into 1-inch pieces
3 slices good quality ham, cut into strips (if you
really want to impress…use prosciutto)
½ cup freshly grated Parmigiano-Reggiano cheese,
divided
*Always use fresh and organic ingredients whenever possible.
1. Cut
bread into ¼ inch cubes.
2. Whisk
eggs in large bowl and then add: milk, wine (if using), dry mustard, nutmeg, cream
of tartar, ¼ cup of the cheese, salt and pepper.
3. Gently
stir in the bread cubes and let set while you prepare the veggies.
4. Heat
oil in large skillet over medium heat.
Add onions and cook until they have a little color; approx. 30 minutes. Add garlic and cook an additional 3 minutes.
5. While
the onions are sautéing, bring 1 inch of water to a boil in a med skillet. Add asparagus, reduce heat and cook for 2
minutes. Drain and let cool; pat dry.
6. Lightly
spray a deep dish pie plate. Transfer
the onions to the prepared pie plate, spreading in an even layer. Sprinkle the asparagus over the onion mixture
and then scatter ham over the veggie layer.
7. Slowly
pour the egg mixture over the veggies and ham.
Sprinkle with the remaining ¼ cup of cheese and oregano.
Bake
at 375 degrees or until puffed and golden brown.
Too
many steps? Too difficult? Not really.
Besides, it’s for your mom…she deserves it!
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