BREAKFAST IN BED STINKS: TRY COOKING TOGETHER ON MOTHER’S DAY!

by Jennifer John, The Sylvia Center

I’m not sure where the idea of “breakfast in bed” started. Perhaps in some imagined past where all the servants in Downtown Abbey got up at 5 am to make sure the Mrs. had her poached eggs before getting dressed for the day.

The one time I managed to get my breakfast served to me in bed it was really hard to enjoy it while balancing the tray precariously on my lap. Then I spilled the orange juice onto my comforter. It was not relaxing. The toast got cold.

So, let’s dispense with this idea for Mother’s Day. Maybe your family can pull it off, but I don’t even want to ask my husband and 6-year-old daughter to try this year. This Mother’s Day (Sunday, May 13th) why not make breakfast together as a family?

Through our programs at The Sylvia Center, we encourage families to cook together. Young people who are involved with meal preparation at home are more likely to eat a larger variety of healthful foods. We also know that making food at home is way more affordable. And when kids are in the kitchen, they are reinforcing learning from many different areas — literacy, math, science, and more.

Getting in the kitchen with your kids can be a lot of fun. It is an opportunity to do something together and build your relationship. You can share your favorite tastes and textures with each other, tell family food stories, and make something that feeds your heart and bellies.

However, cooking with children can be challenging. Kids who are just starting out need a lot of help staying on task and staying safe. Older kids may want mom or dad completely out of the way. And getting dinner on the table on a weeknight is often hectic as it is; it may not the best time to experiment in the kitchen.

I believe the best time to start cooking with kids is on a lazy Sunday morning. Hopefully, everyone is well-rested and you have a few hours to work together before your afternoon activities. The Sylvia Center has some tips for making the time with your children in the kitchen more joyful by simply adding a little more planning into your meal prep.

The Sylvia Center Tips For Cooking With Your Kids:

  1. Adjust for Age: Planning ahead can set everyone up for success. Be sure to select a recipe with a difficulty level and length appropriate for the age of your children. For younger kids, recipes that involve mostly measuring, mixing and baking are good choices. Older children can learn how to hold a knife safely to chop ingredients. Save the sauteing and frying for young people who have demonstrated they can be trusted to follow directions and be safe. Keep it simple at first, then introduce new ingredients and recipes as they build their skills.

  2. Keep It Low-Key: Spills happen. Your own attitude is what will make or break it with your kids. Remember the point is to have fun so they want to do it again. Your child won’t have fun if you’re tense about spilled flour or yelling about their fingers in the honey. Keep it light and keep it moving. You can prep all of your ingredients before your young child even enters the kitchen. I know I get annoyed trying to locate the cinnamon in the back of the cabinet, so I do it before I invite my daughter into the kitchen.

  3. Creative Control: I like to cook recipes where my daughter gets to choose some of the ingredients to her taste, like an omelette or our Mix and Match Breakfast Bars. It is a good way to tempt them to try new foods or express their preferences. You are collaborating with your child, so this is not your Julia Child moment. Let them make it their own with your help.

  4. Learning Connections: Cooking together is a great way to reinforce some of the concepts they are learning in school. Younger children can practice fine motor skills and doing things in sequence. First graders can reinforce emerging reading and math skills. Those measuring cups are great ways to talk about fractions. Older kids can help make shopping lists, explain why the salt and the baking soda are needed for a recipe, or make adjustments to the recipe, like doubling measurements. Again, keep it light. Don’t make it like school. Let your shared curiosity be your guide.

So This Mother’s Day, Get Into The Kitchen With Your Family.

To start off, I suggest trying this Mix and Match Breakfast Bar recipe. It can be adjusted for all skill levels and tastes, and it is quick. You can even eat it in bed if you don’t mind oatmeal crumbs on your sheets.

My daughter and I have been trying out different breakfast bar recipes on Sundays for the last few months. We don’t always get a chance to cook together during the week, so this is our day to be in the kitchen. It also solves a problem. It ensures we’ve got a tasty homemade breakfast all week.

This Mix & Match Bar Recipe is our favorite basic bar recipe. It is crispy, crunchy and a sweet start that will last you until lunch. She loves the Honey Nut Bar variation, and my favorite is the Double Chocolate Pepita Bar. You and your kid can figure out which one you like best. And when you do, please tag us on Instagram or Facebook. We would love to see what you come up with as a family. So, get cooking!

CURRIED WINTER SQUASH STEW

INGREDIENTS

PROCEDURE

  • 4 cups butternut squash, cut into 1-inch cubes

  • 4 stalks celery, cut into 1- inch pieces

  • 1 bunch green kale, washed and sliced thin

  • 1 medium onion, diced

  • 4 tbsp ginger, grated

  • 1 bunch cilantro leaves & stems, washed and roughly chopped

  • 2 cloves garlic, sliced thin

  • 1 can (12 oz) chickpeas, strained and rinsed

  • 2 tbsp tomato paste

  • 1 can (8 oz) unsweetened coconut milk

  • 3 tbsp curry powder

  • 4 tbsp fresh lime juice

  • ¼ cup olive oil or coconut oil

  • In a medium-sized pot, heat olive or coconut oil. Add sliced garlic and toast until golden. Add onions and celery and cook for 4 minutes.

  • Add curry powder and cook for one minute. Add tomato paste and cook for 2 more minutes, stirring well to prevent burning.

  • Add butternut squash, chickpeas and enough water to cover by one inch. Season with salt to taste and bring to a simmer.

  • Simmer until the squash is tender. Add coconut milk, kale, ginger, lime juice and cilantro. Bring back to a simmer for a few more minutes.

  • Taste for seasoning and serve when ready.

  •  

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More Recipes

HOT BROWNS LIKE MY MOM'S

Chef Saul Bolton shared his recipe for a Hot Brown — a delicious open-faced turkey sandwich covered in a rich Mornay sauce then broiled. It’s warm and comforting and is an easy brunch to put together for one or many. Our recipe below serves 6, but you can easily modify for two or twenty. If you’re making it for more than 6 people, you can prepare in a large casserole dish for everyone to help themselves family style.

 

Hot Browns Like My Mom’s

Serves 6

Ingredients

  • 6 slices of good whole grain country bread

  • 12 slices thick cut bacon cooked until almost crispy

  • 12 ¼ inch thick slices of big ripe tomatoes

  • 6 cups of Mornay Sauce

  • 12 1/8” slices of roasted turkey breast ( or odd slices and pickings to loosely cover toast)

  • 12 nice basil leaves (just thought would be nice)

  • 2 cups of grated aged Parmesan cheese

Method

  1. Toast the whole grain bread until it’s a dark golden color, then lightly butter them.

  2. Place two slices of bread in an oven proof dish. Layer with sliced turkey, the almost-crisp thick cut bacon, basil, and sliced tomatoes. Be sure to season each layer with salt and pepper.

  3. Spoon Mornay sauce over each sandwich, then sprinkle with the Parmesan cheese.

  4. Broil until golden brown and serve immediately.

EGGS BENEDICT WITH SALMON AND CRAB

Check out this special Eggs Benedict created especially for Mother’s Day. A decadent spin on the already decadent classic, it adds smoked salmon and crab meat in place of the traditional Candian bacon.

EGGS BENEDICT WITH SALMON AND CRAB

SERVES 2

Ingredients:

  • 2 English muffins, split and toasted

  • 4 slices smoked salmon

  • 4 oz jump lump crab meat

  • 4 poached eggs, for serving

  • 3 large egg yolks

  • 1 1/2 tablespoons freshly squeezed lemon juice

  • Pinch of cayenne pepper, optional

  • To taste salt

  • 1 cup (2 sticks) unsalted butter, melted

Procedure:

  1. Prepare the Hollandaise: Combine the egg yolks, lemon juice, cayenne and salt in a blender until pale yellow in color, about 30-60 seconds. With the motor running, add the butter in a slow stream until emulsified. Store until needed in a warm spot.

  2. Assemble the dish: Place two English muffin halves on each plate and layer on smoked salmon and crab meat. Gently place a poached egg on top. Drizzle with prepared Hollandaise and serve immediately.

We asked our GP family for their Easter and Passover food memories. We hope you’ll take inspiration from them!

Gefilte Fish

Ronnie Davis and Liz Neumark

Most of you already know that I come from three generations of kosher caterers, and I was raised working in a kosher kitchen. One of the greatest joys of my childhood was helping out on the Jewish holidays. I remember running up and down the dark wooden stairs, giving clients their orders of gefilte fish and other holiday delights.

Over the years, the recipe has changed slightly, but it has remained basically the same. Last year we wrote about my family recipe for gefilte fish, however it has been many years since I actually made it myself …so this year, Liz and I decided to actually make it together. The Holidays mean spending time with family and friends as well as celebrating the traditions that bind us. 

The recipe is below for those brave enough to try. Remember, when it comes to Jewish cooking, I have never measured anything in my life. Gefilte fish like all traditional foods…it must be made with touch, feel and love.

Ingredients:

  • 8-9 pounds whole carp, pike or whitefish, and pollock (can use cod instead of pollock) filleted and ground* 

  • 4-5 quarts cold water

  • 1 large turnip, peeled (white is best but yellow will also work)

  • 1 medium sized parsnip, peeled

  • 6-8  Spanish onions, peeled 

  • 4-6 stalks of celery, cut in 1/2 inch pieces

  • 6-8 medium carrots, peeled 

  • 2-3 tablespoons sugar (optional) 

  • 4 to 6 large eggs 

  • 3-4 tsp freshly ground pepper (to taste) 

  • 3-4 tsp of kosher salt (to taste)

  • 6-8 bay leaves

  • 1/3–1/2 cup matzo meal

*Ask your fishmonger to grind the fish. Ask him to save the tails, skin, fins, heads, and bones. Be sure he gives them all to you.

Method:

  1. Place the reserved bones, skin, and fish heads in a wide, long fish steamer. If you do not have one, use a large sauce pan with a cover. Add the water, 2 teaspoons of salt and pepper, the bay leaves and bring to a boil. Remove the foam that accumulates.

  2. Add 3 onions along with 3 of the carrots and the celery. Cut all in ½ inch slices.  Add the sugar and bring to a boil. Cover and simmer for about 20 minutes while the fish mixture is being prepared.

  3. Place the ground fish in a bowl. In a food processor finely chop the remaining onions, the remaining carrot, the parsnip and the turnip.  (Not too fine. Do not let them liquefy.)

  4. Add the chopped vegetables to the ground fish.

  5. Add the eggs, one at a time, salt & pepper to taste, and no more than a cup of cold water and mix thoroughly. Stir in enough matzo meal to make the mixture hold its shape. Wet your hands with cold water (or a little safflower oil), and scooping up about ¼ cup of fish form the mixture into oval shapes the size of your hand, about 4-5 inches long.

  6. Gently place the fish patties in the simmering fish stock. Place them right on top of onions, skins, head, and bones and return the stock to a simmer. Cover and simmer for 30 to 40 minutes. Taste the liquid while the fish is cooking and add salt and pepper to taste.

  7. When the gefilte fish is cooked, carefully remove from the steamer with a slotted spoon, and arrange on a small sheet pan to cool for at least 15 minutes.

  8. Strain the stock….it should gel when chilled. Serve over the fish.

  9. Serve with a sprig of fresh parsley and fresh beet horseradish.

Easter Pie

Amanda DiUglio

Growing up in an Italian family, we learned to show our love by feeding people. “Here, have another bite” meant I like you. Just filling up an unsuspecting person plate with baked ziti and meatballs meant I really like you, or my favorite is when you have tin pans overflowing with food to go home with meant real love! My Grandmother had an open door policy at her home and always had food on the stove to welcome whoever stopped by. The smell could pull you in from miles away. I don’t remember her anywhere else in her house besides the kitchen, over a large metal sauce pot stirring tomato sauce – yelling at my father to stop eating out of the pot.

I was the lucky one to get my Grandma’s recipe book. It’s a bright yellow photo album with index cards in her writing, falling apart at the seams. It’s truly a piece of history. When I first tried to dive into making one of her legendary meals, I decided to start with one of my childhood favorites, Easter Pie (or Pizza Rustica as she called it). I was confused at first glance. 5lb of flour, 2 dozen eggs . .  who and what was she feeding! As I read down further, the recipe called for a handful of cut prosciutto and the light ham from down the block, 2 baskets of cheese, and a big ball of mozz. To her this was her way of doing one of two things; one: the recipe cards were a quick reminder to her because she made each recipe every year or two: making sure no could every duplicate one of her delicious treats.

After years of taste testing and family gathering, I think we have it pretty close. Nonna’s recipe for Easter Pie!

Ingredients:

For the Dough

  • 6 cups all-purpose flour

  • ¼ teaspoon salt

  • 1 pound chilled salted butter, cut into large pieces

  • 5 large eggs, beaten

For the Filling

  • 1 lb prosciutto, in 1/4-inch dice

  • 1 lb boiled ham, in 1/4-inch dice

  • 1 lb boiled ham, in 1/4-inch dice

  • 8 ounces pepperoni, in 1/4-inch dice

  • 8 ounces soppressata, in 1/4-inch dice

  • 1 lb mozzarella, in 1/4-inch dice

  • 8 ounces provolone, in 1/4-inch dice

  • 2 pounds ricotta

  • 8 ounces grated pecorino Romano

  • 10 large eggs, beaten

  • 1 teaspoon pepper

  • 1 large egg, beaten, for brushing crust

Method:

  1. For the dough: In a large bowl, whisk together 6 cups flour and the salt. Using a pastry cutter, large fork, or two knives, cut the butter into the flour until the mixture resembles coarse crumbs. Add eggs and knead for 1 minute. Add about 1 1/4 cups ice water, a little at a time, to form a cohesive dough. Knead the dough on a lightly floured surface until it forms a large smooth ball, about 5 minutes. Cover with plastic wrap and chill. Let set aside for 30 minutes.

  2. For the filling: Mix the meats, cheeses, the 10 eggs and pepper in a large bowl.

  3. Heat oven to 350 degrees. Divide the dough into two pieces: two-thirds for the bottom crust and one-third for the top. On a lightly floured surface, roll out the larger portion of the dough into a rectangle to line the bottom and sides of a 10 x 15 glass baking dish. Add the filling and smooth it lightly. Brush the edges with a little water. This will act like glue.

  4. Roll out the remaining dough to cover the top of the dish with some overhang. I like to cut a little carrot on the top of the dough while its on the counter, you can just use a fork and poke some holes. Trim off excess dough and crimp the edges to seal. Bake for 45 minutes. Remove from the oven and brush top and edges with the beaten egg, then return to the oven until golden brown, another 45 minutes. Let pie cool completely before serving. 

Easter Brunch

Alexandra Papalia

Each year, my family celebrates Easter the only way a bunch of Italians know how — eating! There’s nothing better than getting together with aunts, uncles and cousins on Easter Sunday to have brunch and enjoy each other’s company. In a big Italian family, there’s never any shortage of food and brunch is a very loose term – the menu can range from bagels and pastry baskets with frittatas and quiches to spaghetti and meatballs with the biggest antipasto platter you’ll ever see. Any of these options are fine with me! Luckily for me, my cousin has her own catering business (who’s also a ‘Chopped’ Champion!!) and can put together a buffet table like it’s nobody’s business! Her key to success is taking advantage of the space you have with height – risers are the key! She also loves to use unexpected vessels, like in the photo below, she’ll core a loaf of sourdough bread for assorted dips with colorful veggies on the side!

We asked our GP family for their Easter and Passover food memories. We hope you’ll take inspiration from them!

Easter Pie

Amanda DiUglio

Growing up in an Italian family, we learned to show our love by feeding people. “Here, have another bite” meant I like you. Just filling up an unsuspecting person plate with baked ziti and meatballs meant I really like you, or my favorite is when you have tin pans overflowing with food to go home with meant real love! My Grandmother had an open door policy at her home and always had food on the stove to welcome whoever stopped by. The smell could pull you in from miles away. I don’t remember her anywhere else in her house besides the kitchen, over a large metal sauce pot stirring tomato sauce – yelling at my father to stop eating out of the pot.

I was the lucky one to get my Grandma’s recipe book. It’s a bright yellow photo album with index cards in her writing, falling apart at the seams. It’s truly a piece of history. When I first tried to dive into making one of her legendary meals, I decided to start with one of my childhood favorites, Easter Pie (or Pizza Rustica as she called it). I was confused at first glance. 5lb of flour, 2 dozen eggs . .  who and what was she feeding! As I read down further, the recipe called for a handful of cut prosciutto and the light ham from down the block, 2 baskets of cheese, and a big ball of mozz. To her this was her way of doing one of two things; one: the recipe cards were a quick reminder to her because she made each recipe every year or two: making sure no could every duplicate one of her delicious treats.

After years of taste testing and family gathering, I think we have it pretty close. Nonna’s recipe for Easter Pie!

Ingredients:

For the Dough

  • 6 cups all-purpose flour

  • ¼ teaspoon salt

  • 1 pound chilled salted butter, cut into large pieces

  • 5 large eggs, beaten

For the Filling

  • 1 lb prosciutto, in 1/4-inch dice

  • 1 lb boiled ham, in 1/4-inch dice

  • 1 lb boiled ham, in 1/4-inch dice

  • 8 ounces pepperoni, in 1/4-inch dice

  • 8 ounces soppressata, in 1/4-inch dice

  • 1 lb mozzarella, in 1/4-inch dice

  • 8 ounces provolone, in 1/4-inch dice

  • 2 pounds ricotta

  • 8 ounces grated pecorino Romano

  • 10 large eggs, beaten

  • 1 teaspoon pepper

  • 1 large egg, beaten, for brushing crust

Method:

  1. For the dough: In a large bowl, whisk together 6 cups flour and the salt. Using a pastry cutter, large fork, or two knives, cut the butter into the flour until the mixture resembles coarse crumbs. Add eggs and knead for 1 minute. Add about 1 1/4 cups ice water, a little at a time, to form a cohesive dough. Knead the dough on a lightly floured surface until it forms a large smooth ball, about 5 minutes. Cover with plastic wrap and chill. Let set aside for 30 minutes.

  2. For the filling: Mix the meats, cheeses, the 10 eggs and pepper in a large bowl.

  3. Heat oven to 350 degrees. Divide the dough into two pieces: two-thirds for the bottom crust and one-third for the top. On a lightly floured surface, roll out the larger portion of the dough into a rectangle to line the bottom and sides of a 10 x 15 glass baking dish. Add the filling and smooth it lightly. Brush the edges with a little water. This will act like glue.

  4. Roll out the remaining dough to cover the top of the dish with some overhang. I like to cut a little carrot on the top of the dough while its on the counter, you can just use a fork and poke some holes. Trim off excess dough and crimp the edges to seal. Bake for 45 minutes. Remove from the oven and brush top and edges with the beaten egg, then return to the oven until golden brown, another 45 minutes. Let pie cool completely before serving.

We asked our GP family for their Easter and Passover food memories. We hope you’ll take inspiration from them!

 

Gefilte Fish

Ronnie Davis and Liz Neumark

Most of you already know that I come from three generations of kosher caterers, and I was raised working in a kosher kitchen. One of the greatest joys of my childhood was helping out on the Jewish holidays. I remember running up and down the dark wooden stairs, giving clients their orders of gefilte fish and other holiday delights.

Over the years, the recipe has changed slightly, but it has remained basically the same. Last year we wrote about my family recipe for gefilte fish, however it has been many years since I actually made it myself …so this year, Liz and I decided to actually make it together. The Holidays mean spending time with family and friends as well as celebrating the traditions that bind us. 

The recipe is below for those brave enough to try. Remember, when it comes to Jewish cooking, I have never measured anything in my life. Gefilte fish like all traditional foods…it must be made with touch, feel and love.

Ingredients:

  • 8-9 pounds whole carp, pike or whitefish, and pollock (can use cod instead of pollock) filleted and ground* 

  • 4-5 quarts cold water

  • 1 large turnip, peeled (white is best but yellow will also work)

  • 1 medium sized parsnip, peeled

  • 6-8  Spanish onions, peeled 

  • 4-6 stalks of celery, cut in 1/2 inch pieces

  • 6-8 medium carrots, peeled 

  • 2-3 tablespoons sugar (optional) 

  • 4 to 6 large eggs 

  • 3-4 tsp freshly ground pepper (to taste) 

  • 3-4 tsp of kosher salt (to taste)

  • 6-8 bay leaves

  • 1/3–1/2 cup matzo meal

*Ask your fishmonger to grind the fish. Ask him to save the tails, skin, fins, heads, and bones. Be sure he gives them all to you.

Method:

  1. Place the reserved bones, skin, and fish heads in a wide, long fish steamer. If you do not have one, use a large sauce pan with a cover. Add the water, 2 teaspoons of salt and pepper, the bay leaves and bring to a boil. Remove the foam that accumulates.

  2. Add 3 onions along with 3 of the carrots and the celery. Cut all in ½ inch slices.  Add the sugar and bring to a boil. Cover and simmer for about 20 minutes while the fish mixture is being prepared.

  3. Place the ground fish in a bowl. In a food processor finely chop the remaining onions, the remaining carrot, the parsnip and the turnip.  (Not too fine. Do not let them liquefy.)

  4. Add the chopped vegetables to the ground fish.

  5. Add the eggs, one at a time, salt & pepper to taste, and no more than a cup of cold water and mix thoroughly. Stir in enough matzo meal to make the mixture hold its shape. Wet your hands with cold water (or a little safflower oil), and scooping up about ¼ cup of fish form the mixture into oval shapes the size of your hand, about 4-5 inches long.

  6. Gently place the fish patties in the simmering fish stock. Place them right on top of onions, skins, head, and bones and return the stock to a simmer. Cover and simmer for 30 to 40 minutes. Taste the liquid while the fish is cooking and add salt and pepper to taste.

  7. When the gefilte fish is cooked, carefully remove from the steamer with a slotted spoon, and arrange on a small sheet pan to cool for at least 15 minutes.

  8. Strain the stock….it should gel when chilled. Serve over the fish.

  9. Serve with a sprig of fresh parsley and fresh beet horseradish.

SAVORY SOURDOUGH PANCAKES

Shared by Suzannah Schneider, Sustainability Connector

I was recently gifted a sourdough starter from a friend. I fed it dutifully, but was dismayed to send the gloopy discards into the trash. I started to save the cast-offs of “unfed” starter, and before long I had enough to make a full stack of sourdough pancakes. This NYTimes-based recipe is tangy and salty, and can be dressed up with maple syrup or stuffed with herbs, seasonings, and greens for dinner. I plan on making a batch of tiny rounds for our next party for a new take on blini.

Ingredients:

For the overnight “sponge:”

  • 1 cup sourdough starter, “unfed”

  • 1 cup buttermilk (make vegan buttermilk by adding 1 tablespoon lemon juice to 1 cup nondairy milk)

  • 1 cup all-purpose flour

  • 1 Tbs light brown sugar

For the batter:

  • 1 large egg or egg replacement (I use 1 Tbs Ground flaxseed whisked with 2.5 Tbs Water)

  • 1/4 cup neutral oil

  • 1/2 tsp vanilla extract (omit if making a savory pancake)

  • 1/2 tsp salt

  • 1 tsp baking soda

  • Optional: chopped dried or fresh herbs, greens, garlic and/or onion, spices…

Method:

  1. Put the sourdough starter in a large bowl and add the buttermilk, flour and sugar, then stir to combine. Cover the bowl and allow it to rest overnight at room temperature.

  2. When you are ready to cook, whisk the egg, melted butter or oil and the vanilla extract together in a small bowl, then add the rested sponge. Add the salt and the baking soda to the batter and mix to combine.

  3. Pour some of the batter onto a preheated greased waffle iron and cook until the waffle is brown and crisp, then repeat. Or use a small ladle to create pancakes on a preheated oiled pan or griddle, flipping them when they are well browned on the bottom. Serve immediately.

MOTHER'S DAY MEMORIES

Gary Bedigan, Brooklyn Venue Operations Director

Our Mother’s day always included big hats (massive), church (my 60 min nap), lots of guilt (Italian, not to be confused with Jewish) and a ton of laughter all around big table. My mom would insist on cooking and providing for the growing family just as she has been for almost 40 years.

Rob Valencia, Executive Chef

Just recently on a trip back to Texas, my mother and I revisited one of my favorite childhood dishes. It was a crockpot soup that my mother would have at the ready on Sundays for lunch after Church, and when my dad would finish up running a long distance race. She called it her “Calabacita.” It was a very flavorful Mexican soup that played a heavy rotation on mom’s menu.

In the 1970s and 80s, while juggling her art career, five kids and a return to college, her crockpot was her best salvation. Back then, this soup was canned tomatoes, frozen corn, thin bone-on pork chop, dried chilies, dried herbs and fresh calabacita squash (a local Texas squash variety meaning “little squash”). She started it in the morning before we went to mass, and it simmered until the afternoon. There was always enough for the inevitable Sunday lunch crasher.

 
 

In the years since, this 83 year old has created the most prolific urban garden, full of pecan, apple, pear and citrus trees, varieties of squash, onions, garlics, lettuces, herbs, peppers, broccolis, chards, and quite a few cacti. I’m sure that there will be lots of tomatoes, avocados, watermelon and corn this summer.

I wanted to recreate her Calabacita using ingredients from her garden and still with her beloved crockpot (mom’s is a 6 qt crockpot).

Carly Katz-Hackman, Event Director

Anthony Fassio, Executive Vice President

My mom, Andi, and I always made banana bread together while I was growing up – not necessarily for Mother’s Day, but anytime I needed a sweet fix and/or she had rotting bananas in the fruit bowl (which was often). I’ve long left home and now have a family of my own to make it for.

Anthony Fassio, Executive Vice President

My mother grows her own food, cooks from scratch and can feed a village. She is the embodiment of good food and stellar hospitality. So, it is no wonder that Mother’s Day was spent around a table with her family. Every year we would go to brunch (give her the day off from cooking), listened to her complain about how awful the food was (she was usually right) and then finish the day golfing at her favorite course.

Jenny Baughman, Catering Service Manager

My mom and I have made a handful of recipes that are now our recipes. Our favorite recipe, our seasonaltradition, our special thing. While they may be simple, and definitely common, they are specific to me as they will remind me of her whenever I have them. When my sister left for school, it was just my mom and I in the house and we would argue a fair amount. I remember it as a very difficult time for both of us. I wouldn’t say we worked through it gracefully. I would say, however, that we became very close, and that truce was often earned in the kitchen.

In the winter, we liked to make white cheddar tomato soup and chocolate caramel brownies. In the summer we liked chicken Caesar pasta salad with basil and sun-sweet tomatoes.  

For our mother’s day edition I’d like to share our spring tradition – steamed artichokes with hollandaise. She had a book of handwritten recipes cards that we would pull out for this one, and she would always tell me the story of how the first time she made it, and incidentally included it AGAIN when sending me the recipe for our newsletter:

“Hi Jen!  I got this recipe from Aunt Chris. When streaming in the hot butter, be sure to keep the lid on but remove the plug for streaming. First time I made it I took the whole lid off and turned it on. Your dad was saying ‘Turn it off!  Turn it off!’  It was all over his face and hair, not to mention the cabinets etc. We had a great laugh over it! Enjoy!!”

Cara Zimmerman, Office Coordinator

Growing up, I lived off of fast food. McDonald’s, Wendy’s, Chinese Take-Out…You name it, I ate it. My mom never cooked when I was young. Enter: Tasty videos. Ever since she watched the “Tasty” video’s she thinks she is the next Martha Stewart. Not only does she cook every video they post but she uploads them onto Facebook and Instagram for her friends and family to see. After years of her asking how to upload something to social media, she’s now a social media guru.Thanks to Tasty videos, I love her cooking and I look forward to when she has prepared a homemade meal for me.

Emily Giove, Assistant Event Director

During my senior year of high school, my mom and I traveled to the Cayman Islands – with my ten best friends, and their ten mothers.  This trip came about after a series of mother-daughter meetings, where we teenage girls put up our best fight for the typical, unsupervised “wild spring break” experience.  Naturally, we ended up with one chaperone per person, a ratio that put our neurotic mothers at considerable ease.  Under their watchful eye, my friends and I had a (mostly) wholesome time, scoring big with “Family Night” at Señor Frogs during our allotted one night out on the town.  In all seriousness, I would not have had it any other way – this week made for unforgettable memories with my mom that I will always cherish.

Jeannie Modaff, Assistant to Ronnie Davis

26 years ago this Mother’s Day, our daughter Abbie was born.  We were living in Park Slope, and the cab driver gave us a free ride to the hospital because it was Mother’s Day!  Awwwwwwwwwwwwwwwwwwwwwww!!!!!

After giving birth, crying and delighted at the enormity of this wee thing, I got very, very hungry.  A friend brought us takeout (“us” would be Bob and me, not the new babe, and that friend used to work for Ronnie, too).  I can’t remember exactly what it was, but it was greasy and delicious and there were fries…! 

And Abbie Rose has always been a gem of a daughter!  How not, born on Mother’s Day!

Jessica Wincott, Assistant Event Director

This is not much of a story but it is the recipe for the best dessert bars ever.  I guess the “story” is that I’m literally known as the gooey brownie girl to my friends.  My mom has been making these since I can remember and anyone who is even a semi-close friend of mine knows about them and forces me to make them for any party.  I was once walking through Penn Station and ran into a friend of a friend. She introduced me to her boyfriend and he said, “OMG is that the gooey brownie girl?!”  So, that’s my story…..and here’s the recipe! 

 

Prepare for your holiday celebrations with this inspiration for a delicious meal at home.

APPLE CROSTATA

Recipe from Sylvia’s Table Makes one 9-inch crostata, serves 8

Ingredients:

  • 1 ¼ cups all-purpose flour

  • ¼ cup plus 2 tablespoons granulated or superfine sugar

  • 1/2 teaspoon kosher salt

  • 8 tablespoons (1 stick) very cold unsalted butter, diced

  • 2 tablespoons ice water

  • 1 1/2 pounds McIntosh, or Golden Delicious apples (3 large)

  • 1/4 teaspoon grated orange zest

  • 1/4 teaspoon ground cinnamon

  • 4 tablespoons (1/2 stick) cold unsalted butter, diced

  • 1 cup (8 ounces) medium-sharp white cheddar cheese, grated

Method:

  1. For the pastry, place one cup of the flour, two tablespoons sugar, and one-quarter teaspoon of the salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add eight tablespoons (one stick) of butter and pulse six to eight times, or just until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Continue pulsing to combine, but stop the machine just before the dough becomes a solid mass.

  2. Turn the dough onto a well-floured board and form it into a disk. Wrap with plastic and refrigerate for at least one hour. Preheat the oven to 450 degrees.

  3. Dust a rolling pin and a clean work surface lightly with flour and roll the pastry into an 11-inch circle. Transfer the dough to a baking sheet

  4. Peel, core, and cut the apples into eight wedges. Cut each wedge crosswise into three chunks, place them into a bowl and toss them with the orange zest. Spoon the apples over the dough, leaving a one and one-half-inch border.

  5. Combine the remaining flour, sugar, salt cinnamon and remaining butter  in the bowl of a food processor fitted with a steel blade.  butter and pulse just until the mixture is crumbly. Pour the mixture into a bowl and, with your fingers, continue to work it into a crumbly mass, but do not overwork the dough. Sprinkle the crumby mixture evenly over the apples. Distribute the cheddar cheese over the crumbs. Gently fold the border of dough over the apples, pleating as you go around; the crostata will now be around nine inches in diameter.

  6. Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool and serve warm or at room temperature.