(credit: Kimberly White/Getty Images)
Make this Mother’s Day extra special for your favorite mom by trying some of these Bay Area chef-recommended recipes. CBS interviewed three local chefs: Duncan Holmes, Chef de Cuisine at the Michelin-starred Sons & Daughters restaurant, Jordan Schachter, Executive Chef and Owner of Jordan’s Kitchen, and Kate McMillan, cooking teacher at Tante Marie’s Cooking School and Owner of Kate McMillan Catering. Just like CBS’ Ask a South Bay Chef: Best Mother’s Day Brunch Recipes, the following dishes will make mom smile from ear to ear.
Sons & Daughters
708 Bush St.
San Francisco, CA 94108
Duncan, recently voted one of San Francisco Bay Area’s ‘Rising Stars’ by RisingStars.com, described what inspires him to be a chef. “I think it’s the constant pursuit of knowledge and always wanting to learn more about flavors and ingredients from around the world.”
When cooking for friends and family, Holmes admits he likes to cook things that are fun and interactive for the whole table. Rather than cooking something where each person receives a plated dish, he prefers to cook something that is more along the family-style vibe. Duncan shops at specialty stores such as The Fatted Calf, Rainbow Market, Gourmet and More and Cheese Plus for special occasions, like Mother’s Day. What makes my mother proud of her chef son? Duncan says, “Probably the fact that she taught me how to work in a kitchen.” For the following Mother’s Day dish, Duncan recommends the rabbit element, especially since we are going into springtime.
- 6 ounces of braised rabbit meat (from the hind legs)
- 1 small onion
- 1 stalk of spring garlic
- 1 bay leaf
- 1/4 cup white wine
- 3 cups chicken stock
- 8 large eggs
- 1 large Yukon gold potato
- 2 shallots, minced
- 1 teaspoon Espelette pepper
Heat a sauté pan with a thin layer of grape seed oil over the stove to high heat. Season the hind legs of the rabbit with salt and pepper and place in the pan to sear on both sides.
Once the meat has been seared, remove it from the pan and place the chopped up onion and spring garlic in the pan to develop nice color, then deglaze the plan with the white wine and bay leaf. Let the wine reduce by 3/4 and then add in the chicken stock and bring back up to a gentle simmer.
Once at a simmer, pour into a braising pan with rabbit legs and set in 325-degree oven for about 2.5 – 3 hours.
Once the rabbit has been braised and cooled, pick the meat off the bones and reserve.
Peel and slice potatoes on a mandolin into thin slices about 1mm thick, hold in warm water. In a medium sauté pan, gently cook sliced potatoes and shallots in olive oil until they are just tender. After cooking, remove from the pan and strain out any excess oil from potatoes and shallots.
Preheat oven to 375 and turn on broiler if available. In a mixing bowl, whisk eggs with salt and Espelette pepper, then gently fold in potatoes, shallots and picked rabbit meat. When ready, heat a skillet to med-high heat and pour in the egg mixture and reduce heat.
Continue to stir and shake the pan to prevent the tortilla from sticking for 2-3 minutes.
After 2-3 minutes, put the skillet in the oven and let cook for about 10-12 minutes, then pull it out of the oven and flip it out of the pan and let rest for several minutes before serving.
Can serve this as is, with crème fraiche or with a nice charred salsa verde.
Smoked Salmon Omelet with Grilled Bread
- 6 large organic eggs
- 4 ounce cold smoked salmon or other fish
- 8 cherry tomatoes
- 1 bunch of green onions chopped
- 1 teaspoon chopped cilantro
- 1 tablespoon capers
- 1 loaf of nice crusty sourdough bread
Slice loaf into slices about 3/4 inch thick, season with olive oil and salt and then place over a hot grill for 3-5 minutes, turning occasionally to prevent burning. Once grilled nicely on one side, flip the toast over and turn off grill while you cook your eggs.
Heat a non-stick sauté pan over medium heat. In a mixing bowl, whisk eggs with salt and pepper and then carefully pour in eggs and stir using a spatula to prevent any parts from over cooking.
Just before eggs reach your desired consistency, fold in smoked salmon, onion, cilantro and capers and then remove from heat and fold in 1 tablespoon unsalted butter.
Once butter has melted, season with salt and pepper to taste and place on a nice slice of freshly grilled bread.
San Francisco, CA 94107
Prior to opening Jordan’s Kitchen, Jordan Schachter began his cooking endeavors in college, where he took sustainable agriculture courses and worked on organic farms. This exposure to natural, green foods was how he began his passion for foods of highest quality and freshness. He has traveled throughout Europe, Asia and South America to explore the cuisines and culinary traditions. JK offers weekly public cooking classes, private group cooking classes or corporate team-building classes. Jordan and his team also cater to private dinners and parties. Here are two of Jordan’s recommended recipes to prepare for your own Mother’s Day celebration.
Chocolate and Brioche Bread Pudding with Salted Caramel
- 2 tablespoons unsalted butter, softened
- 1/4 cup brown sugar
- 1 pound brioche bread, cut into 1/2 inch dice
- 8 ounces 61% dark chocolate, melted
- 1/3 cup salted caramel sauce (see recipe below)
- 5 large eggs
- Heaping 1/2 cup plus 2 tablespoons sugar
- 2 1/2 cups milk
- Pinch salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Powdered sugar for garnish (optional)
Ingredients (Salted Caramel):
- 1 cup sugar
- 1/4 cup water
- 6 tablespoons unsalted butter, cut into eight smaller pieces
- 1/2 cup heavy cream
- 1 to 1 1/2 teaspoons sea salt
Salted Caramel Sauce:
Combine the sugar and water in a saucepan. Bring to a boil over medium high heat until it bubbles and the sugar becomes an amber brown color. Resist the urge to stir (at all) and be patient, this will take about 10 to 15 minutes.
Add the butter, one tablespoon at a time, and whisk well to combine. Be careful, this mixture is very hot. Once all of the butter is melted, remove from the heat and whisk in the heavy cream.
Add about one teaspoon of salt to taste and add more only as needed. This will make more salted caramel sauce then you will need for this recipe. It keeps well covered in the refrigerator.
Preheat oven to 325F.
Heavily line a 12×10-inch baking dish with the softened butter and brown sugar.
In a large bowl, coat the bread with the melted chocolate and salted caramel sauce and mix gently to combine.
Fill the baking dish with the brioche until completely full. In a blender or large bowl, combine eggs, sugar, milk, salt, cinnamon and vanilla and mix well.
Pour the egg and milk mixture over the brioche to cover it completely. If time permits, allow the bread to absorb the custard at room temperature for about one hour.
Cover with aluminum foil and bake until the bread has absorbed all of the custard, about one hour and 30 minutes.
Dust with powdered sugar if desired.
- 8 large eggs
- 1 cup small fingerling potatoes, halved lengthwise
- 1 tablespoon extra virgin olive oil
- 1 cup asparagus, thinly sliced, one inch in length
- 1 tablespoon shallot, very finely diced
- 1/2 teaspoon tarragon, finely chopped
- 1/2 cup goat cheese, torn into pieces
- 1 tablespoon unsalted butter
- Salt and black pepper to taste
Coat the fingerling potato halves with the olive oil and season with salt and freshly cracked black pepper.
Place on a baking sheet, cut side down and bake in a 350F oven until cooked through and golden brown.
Remove from the oven and set aside to cool.
In a mixing bowl, crack the eggs and beat vigorously with a fork or a whisk. Add the asparagus, potatoes, shallot, tarragon and goat cheese and mix lightly to combine.
Season well with salt and freshly cracked black pepper.
In a 10-inch (oven proof) nonstick sauté pan, melt the butter over low heat.
Once the butter has melted completely, add the egg mixture and do not mix. Cook over medium low heat until the eggs have set and only the top is runny, about 10 minutes.
Put the entire pan in the oven and cook at 350 F until the eggs are set and it’s springy to the touch. Be sure not to over cook the frittata or it will become a bit dry.
Let the frittata cool for about five to 10 minutes; slide it onto your cutting board, slice and serve.
Tante Marie’s Cooking School
271 Francisco St.
San Francisco, CA 94133
Kate is a chef in the Bay Area and a cookbook author of five books, including “The Lunch Box” and “Williams-Sonoma Soup of the Day.” “As a mom of three girls, I can honestly tell you that the most important part of Mother’s Day is simply being thought of – and a little bit fussed over,” says Kate.
Kate describes how every year her daughters cook her breakfast in bed, and how happy it makes her to feel appreciated. She recommends the following recipes that are sure to impress and touch mom.
Mini Raspberry Banana Bread
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup very ripe mashed bananas
- 1/2 cup vanilla yogurt
- 1 teaspoon vanilla extract
- 1 1/4 cups fresh raspberries
Preheat the oven to 350 F. Grease four mini loaf pans. In an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy.
In a small bowl, whisk together the flour, baking soda and salt. Slowly add this to the butter and mix until just combined. Add the banana, yogurt and vanilla. Using a wooden spoon, gently fold in the raspberries. Spoon the batter into the four loaf pans.
Place the loaf pans on a baking sheet and bake on the center rack of the oven. Bake until the cakes are cooked through and a toothpick comes out clean from the center, about 30 minutes. Let the bread cool for 10 minutes, slice and serve.
Strawberry, Kiwi & Mango Salad with Lime Zest & Mint
- 1 pint strawberries, hulled and sliced
- 4 kiwi, peeled, halved and sliced
- 2 mangos, peeled, pitted and cubed
- 2 tablespoons chopped fresh mint leaves
- Juice and zest of 1 lime
- 1 tablespoon honey
Combine the fruit in a large bowl and toss with the mint.
In a small bowl, whisk together the lime zest, lime juice and honey.
Right before serving, pour the dressing over the fruit and stir to combine.
Serve at once.
Kelly Gullo is a freelance writer in San Francisco, CA. Kellys topics are about music and nightlife. Kelly has also written a variety of articles on health and dieting and topics related to the environment. Kelly has a degree in journalism and public relations from Ferris State University in Big Rapids, MI. Her work can be found at Examiner.com.