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MORNING STAR • MAy 6 - 12, 2010
Show mom your appreciation on Mother’s Day with these dishes When I first began writing about Mother’s Day, I was astonished oretta norr to find in my research that Anna Jarvis, the Philadelphia schoolteacher who launched the campaign in 1907 to establish a national observation, was arrested in 1923 while protesting that white carnations — her symbol for mothers — were being sold to raise money. In fact, she left this earth harboring bitter resentment for the commercialization of the holiday for which the browning will occur in the oven as the she so ardently fought. French toast bakes. Cynics not aware of the Jarvis history Transfer to a baking sheet and bake at have always believed that Mother’s Day 400 for 10 minutes. was an idea hatched by the greeting card After 10 minutes remove, turn over and industry. It’s probably a good thing that she isn’t around today to see the proof that put back in the oven for another 5 minutes to brown the other side. no good deed goes unpunished. After 10 minutes on one side and 5 on Knowing the sad end to Anna’s story the other the custard should be cooked should make everyone ponder the true on the inside, and the French toast will meaning of Mother’s Day, which is that it be crisp on the outside. If it looks like it has nothing to do with cards and gifts but needs more time cook it longer, but be everything to do with the appreciation and love for those who chose the most difficult careful not to cooked very dark as the egg custard may become bitter. and most important of life’s jobs. Traditionally, pain perdu is served with Even if the kitchen is foreign territory powdered sugar sprinkled over the top. to you, you have no excuse not to honor your mom with these brunch recipes deSpring Asparagus and Bacon Frittata signed for the culinary challenged. All are Serves 6 from About.com’s American Food. Egg dishes are what usually mess up the novice cook trying to pull off a MothPain Perdu er’s Day brunch. The poached eggs break, New Orleans style French toast the fried eggs stick, the scrambled eggs “Pain Perdu” means “lost bread,” and turn out like rubber. The safest way to go this recipe was a scrumptious solution for what to do with those stale loaves of bread is an Italian-style baked omelet called a “frittata“. Easy and delicious! that were about to be “lost.” This recipe is 1 pound asparagus, washed, cut in just one of the countless French-influenced 2-inch pieces dishes of New Orleans, and one of the 6 slices bacon, cut in 1-inch pieces most delicious. Here’s what you need: 2 tbsp butter 2 eggs 1 clove garlic, minced 1/2 cup milk 8 large eggs, beaten pinch of salt salt and fresh ground black pepper to 1 tsp sugar taste 1 tsp vanilla 4 oz Swiss, Cheddar, or Jack cheese, 1/2 tsp cinnamon shredded (about 1 cup) 1/4 tsp allspice Blanch the asparagus in boiling salted 6 thick slices of day old French bread water for 1 minute; remove to cold water (staler bread is fine as long as you can and reserve. slice it) In a 10 or 12-inch cast iron skillet or 3 tbsp butter other oven-safe pan, cook the bacon until 1 tbsp vegetable oil crisp over medium heat. Drain fat and powdered sugar (optional) reserve cooked bacon. Wipe out pan and This simple milk and egg custard is melt butter over low heat. Add the garthe secret to a great pain perdu recipe. In lic and cook for 1 minute. Add the eggs, a large mixing bowl, whisk together the drained asparagus, bacon, salt and pepper. eggs, milk, salt, sugar, vanilla, cinnamon Stir with a spatula over low heat for a few and allspice. Slice the bread into thick slices, at least minutes, until the eggs begin to slightly thicken. Turn off heat. Scatter cheese over 1-inch thick and add to the egg mixture. I the top. used a beautiful whole-grain French loaf, Place in a pre-heated 350 degree oven, but any French or Italian loaf should work for about 10 minutes, or until the eggs are nicely. Slicing at a slight angle will make set. Allow to cool slightly, cut in wedges, for a longer piece of bread. and serve warm or room temp. Toss the slices until all the mixture has been absorbed into the bread. Depending on how stale the bread is, this may take Good Samaritan Benefit from 5 to 10 minutes. The secret to this Laurel Good Samaritan Benefit Dinner recipe is to completely saturate the bread. and Dance, sponsored by the Rebekah AsThis is also why thick slices of stale sembly of Delaware, May 21 at the Laurel bread are used, as thinner fresh bread American Legion Home. would fall apart. Social Hour is at 6:30 and dinner at 7 Preheat oven to 400. p.m. followed by a (DJ) dance from 8 to In a large non-stick skillet, over me11 p.m. dium heat, very lightly brown the slices Price is $22 a single or $40 a couple. in the butter and oil for about 2 minutes For tickets or information call 875-3733 or per side. Don’t cook too dark as most of 745-1959.
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