November 6, 2009 6:28 AM
- Text
Tasty, Easy Brunch For Mom, On A Budget
(CBS)
You've got the flowers, you've got the card and the presents, but what's Mother's Day without a great brunch?
On The Early Show Saturday Edition, Food & Wine magazine Senior Recipe Developer Grace Parisi showed the way, making the perfect Mother's Day brunch - delicious, yet simple.
On the menu: Celery, Pear & Hazelnut Salad, Brioche French Toast with Fresh Berries, and Blackberry Bellini.
What's more, Parisi tried to do it on our budget of a mere $35, since she accepted our "Chef on a Shoestring" challenge.
And as a "Shoestring chef," Parisi automatically became a participant in our "How Low Can You Go?" competition. The "Shoestringer" with the lowest ingredients total in 2009 will be invited back to make our whammo holiday meal at the end of the year!
Parisi regularly contributes original recipes to the "Tasting and Testing" column in Food & Wine.
Her recipes come from the magazine's annual cookbook.
FOOD FACTS
Asian Pears: Asian pears differ from traditional European ones. They're usually round, firm to touch when ripe, and are ready to eat after harvest. Asian pears reach prime quality when they ripen on the tree, like an apple and peach. These pears will be crisp, juicy, and slightly sweet with some tartness, especially near the core.
Brioche: Brioche is a highly-enriched French bread, whose high egg and butter content give it a rich and tender crumb. It has a dark, golden, and flaky crust from an egg wash applied before and after proofing. Brioche is so delicate, light and buttery that it's just one tiny step removed from being a pastry. Plain brioche bread is delicious on its own, toasted or with loads of jam. But brioche dough also makes an ideal casing for all kinds of fillings, both savory and sweet.
Prosecco is an Italian wine - generally a dry sparkling wine - made from a variety of white grape of the same name. The wine is generally the main ingredient of the Bellini cocktail, and more recently became popular as a less expensive substitute for champagne.
RECIPES
Celery, Pear & Hazelnut Salad
INGREDIENTS:
1/2 cup hazelnuts
2 tablespoons cider vinegar
2 teaspoons whole-grain mustard
1 teaspoon kosher salt
1/4 cup canola oil
6 celery ribs, thinly sliced on the bias
1 medium Asian pear, cut into 1 1/2-by-3/8-inch matchsticks
1/4 cup chopped dill
METHOD:
Preheat the oven to 350°F. Spread the hazelnuts in a pie plate and toast for about 8 minutes, until lightly golden and fragrant. Let cool, then transfer to kitchen towel and rub them together to remove the skins. Coarsely chop the hazelnuts.
In a large bowl, whisk the cider vinegar with the mustard and salt. Gradually whisk in the hazelnut oil. Add the celery, Asian pear, dill and hazelnuts and toss to coat. Serve immediately.
For more recipes, go to Page 2.
On The Early Show Saturday Edition, Food & Wine magazine Senior Recipe Developer Grace Parisi showed the way, making the perfect Mother's Day brunch - delicious, yet simple.
On the menu: Celery, Pear & Hazelnut Salad, Brioche French Toast with Fresh Berries, and Blackberry Bellini.
What's more, Parisi tried to do it on our budget of a mere $35, since she accepted our "Chef on a Shoestring" challenge.
And as a "Shoestring chef," Parisi automatically became a participant in our "How Low Can You Go?" competition. The "Shoestringer" with the lowest ingredients total in 2009 will be invited back to make our whammo holiday meal at the end of the year!
Parisi regularly contributes original recipes to the "Tasting and Testing" column in Food & Wine.
Her recipes come from the magazine's annual cookbook.
FOOD FACTS
Asian Pears: Asian pears differ from traditional European ones. They're usually round, firm to touch when ripe, and are ready to eat after harvest. Asian pears reach prime quality when they ripen on the tree, like an apple and peach. These pears will be crisp, juicy, and slightly sweet with some tartness, especially near the core.
Brioche: Brioche is a highly-enriched French bread, whose high egg and butter content give it a rich and tender crumb. It has a dark, golden, and flaky crust from an egg wash applied before and after proofing. Brioche is so delicate, light and buttery that it's just one tiny step removed from being a pastry. Plain brioche bread is delicious on its own, toasted or with loads of jam. But brioche dough also makes an ideal casing for all kinds of fillings, both savory and sweet.
Prosecco is an Italian wine - generally a dry sparkling wine - made from a variety of white grape of the same name. The wine is generally the main ingredient of the Bellini cocktail, and more recently became popular as a less expensive substitute for champagne.
RECIPES
Celery, Pear & Hazelnut Salad
INGREDIENTS:
1/2 cup hazelnuts
2 tablespoons cider vinegar
2 teaspoons whole-grain mustard
1 teaspoon kosher salt
1/4 cup canola oil
6 celery ribs, thinly sliced on the bias
1 medium Asian pear, cut into 1 1/2-by-3/8-inch matchsticks
1/4 cup chopped dill
METHOD:
Preheat the oven to 350°F. Spread the hazelnuts in a pie plate and toast for about 8 minutes, until lightly golden and fragrant. Let cool, then transfer to kitchen towel and rub them together to remove the skins. Coarsely chop the hazelnuts.
In a large bowl, whisk the cider vinegar with the mustard and salt. Gradually whisk in the hazelnut oil. Add the celery, Asian pear, dill and hazelnuts and toss to coat. Serve immediately.
For more recipes, go to Page 2.
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