In the food service industry, brunch on Mother’s Day is huge. What better way is there to celebrate your mom then by taking her out of the kitchen on her day. As is the case with many culinary traditions, the origin of brunch is a bit hazy.
There are numerous theories, such as the English tradition of feasting after a hunt, or from the Catholic tradition of fasting before church and having a large meal after services. By 1930, ‘brunch’, that blend of breakfast and lunch had caught on in the United States. From some of the classic dishes restaurants offered such as eggs benedict, brunch evolved into decadent spreads that even included morning cocktails.
Today as we celebrate Mother’s Day, many special memories come to mind. My mother passed away in 1978 but even after 39 years, time has changed nothing. I still miss the sound of her voice, the wisdom in her advice, the stories of her life and just being in her presence. I miss her today as much as the day she left us and I always will.
It is also with loving thoughts, I celebrate my mother-in-law, Dolores, for her loving and kind ways and for raising that ‘special’ man I love sharing my life with. To my sisters, who give so much of themselves to be the great mom’s they are.
In July 2016, I posted a blog entitled ‘Brunch in Thibery, France. It has some more brunch ideas for croissants, crepes and french toast you might like.
For today I have two brunch items in mind. One is BAKED EGGS IN PORTOBELLO MUSHROOM CAPS and the other a SAVORY SALMON & DILL MUFFIN. Enjoy your day!
Preheat oven to 350 F. Line a 8-cup large muffin pan with paper liners.
In a large bowl, whisk together flour & baking powder; add grated cheese, salmon & fresh dill. In a small bowl, beat together egg, milk & oil. Make a well in center of flour mixture; add wet ingredients, mix only until combined.
Fill muffin cups half full; divide cream cheese between the 8 cups. Top with remaining batter to evenly fill cups. Bake 15-20 minutes or until they test done.
Baked Eggs in Mushroom Caps
Preheat oven to 350 F. Remove stalk from mushroom caps. Make sure mushrooms do not get cracked so the eggs & sauce leak out. Place mushrooms in a baking dish that will keep them from tipping. Divide pasta sauce between mushrooms & spread. Break an egg into each mushroom. Pour cream over the eggs, drizzling to try to cover the whole surface.
Carefully place mushrooms in the oven for about 20 minutes. When eggs are almost set lay cheese slices on top & continue baking for another 5 minutes.
Cooking times can vary between ovens; watch eggs closely.
If you prefer, you can scrape out the mushroom 'gills' to make more room for the filling.
In the quest for a real good fish burger I turned my thoughts to using ground ‘fresh’ salmon. Living in the ‘prairie’ Province of Alberta, here in Canada, the most economical way to buy fish is either canned, frozen or smoked. The fresh fish we buy in our grocery stores here has to travel somewhat before it gets to us. Definitely, it goes without saying that the flavor is not going to be what people living on the coast experience. Nevertheless, with a little ingenuity we make it work. Brion and I both enjoy to have fish or seafood at least a couple of times a week.
To complete my ‘stuffed burger series’, I’ve made a a serious attempt to come up with a Mushroom-Cheese Stuffed Salmon Burger. I like the idea of putting a filling in between the salmon meat patties. So often fish burgers are deep-fried and overcooked, resembling the taste of what I imagine cardboard would taste like. Using fresh mushrooms and cheese certainly makes for a nice moist burger. Then just to make it a little more ‘gourmet’, top it off with a dollop of Fresh Cucumber-Dill Sauce.
Hopefully, out of the seven options, you were able to find at least one that will become a favorite at your house. By using some of these strategies to save you time, effort and money you will be able to get the most out of those wonderful days of summer ahead.
Stuffed Salmon Burgers with Fresh Cucumber-Dill Sauce
In a small bowl, combine all sauce ingredients. Refrigerate until ready to serve.
In a saucepan, melt butter & saute mushrooms with onions until golden. Add the garlic & saute for one more minute. Season with thyme, salt & pepper. Remove from heat, drain any excess liquids from sauteed mushrooms; chop the cooked mushrooms into small pieces. Add bread & cheese to mixture. Set aside.
In a bowl, combine all salmon patty ingredients; mix well. Shape into 12 patties. Divide filling among half of the patties. Top with remaining 6 patties & press gently to seal edges enclosing all the filling.
Preheat barbecue grill to a medium heat. Place salmon burgers on a sheet of greased aluminum foil or in a foil baking dish. Set pan on barbecue & cook for 6-8 minutes on each side or until burger is cooked through. Serve on lightly grilled Ciabatta buns with Cucumber-Dill sauce.
Like in the case of some of the other burger choices, I made up a double recipe of the salmon patties ahead of time. Scoop them into an air-tight plastic container; cover them well with plastic wrap & freeze. When you want to serve, make the stuffing & sauce for however many your cooking, thaw some salmon 'scoops' & flatten into patties. Fill & cook as directed. Fast & easy, works for me!