"Mom" Is The Word For This Chef

When Debra Ponzek decided to give up the breathless life of a celebrated New York City chef – she worked at the famed Montrachet restaurant in Tribeca – she didn't exactly settle down into the mommy track. Her new life in leafy, suburban Connecticut has brought with it three kids under the age of 10, three cookbooks – and three much-loved local gourmet shops named Aux Delices.

For Mother's Day, Ponzek designed a "Chef on a Shoestring" menu that's both inexpensive and fairly foolproof — easy enough for a spouse, perhaps, or even a couple of teenagers! Her version of tomato soup needs to be assembled the day before, so the flavors can marry, then whirred in a blender before serving. The frittata, made with proscuitto, goat cheese and asparagus, is like a crustless quiche that's quick to assemble and cook; it's served with a tossed salad. The panna cotta, a silky custard, only sounds like a fancy dessert; it's a few fast steps and gets enrobed in a zippy strawberry mint compote.

Four dishes for four people for under $40 — now that's a Mother's Day present!

CHILLED TOMATO SOUP WITH AVOCADO AND RED ONION
Ingredients:
For the soup:
3 large ripe tomatoes, cored and cut into small dice
½ cup red onion, finely diced
½ jalapeno pepper, seeds and ribs removed
2 ½ teaspoons salt
6 small basil leaves
2 tablespoons balsamic vinegar
½ cup olive oil

For the garnish:
4 teaspoons finely chopped red onion
4 teaspoons finely diced avocado
4 basil leaves, cut into a very fine julienne

Method:
In a large bowl combine all of the soup ingredients. Allow to sit for 6-8 hours (or overnight) covered in the refrigerator. In a high speed blender, process soup until smooth. Pour into chilled serving bowls and garnish with the red onion, avocado and basil julienne. Serve immediately.

Serves 4

ASPARAGUS, PROSCUITTO AND GOAT CHEESE FRITTATA
Ingredients:
½ pound, about 10 small red bliss potatoes
8 spears asparagus
1 cups sliced scallions
8 whole eggs
2 teaspoons salt
½ teaspoon freshly ground pepper
3 tablespoons half and half cream
3 ounces proscuitto, cut into julienne slices
4 ounces goat cheese, crumbled

Method:
Place potatoes in a small pot of cold salted water and bring to a boil. Reduce to a simmer and cook potatoes about 12 minutes, or until just tender. Drain, cool and slice into 1/4-inch slices.

In a separate pot of salted water, blanch the asparagus for 3-4 minutes until tender. Remove to a bowl of ice water until cool, then drain. Slice into quarters and cut the asparagus tips lengthwise.

Preheat oven to 350 degrees. Spray a 10-inch nonstick sauté pan with vegetable spray and heat for a minute over medium heat.

In a large bowl, whisk the eggs, heavy cream and salt and pepper together. Add the scallions and mix well. Pour the egg mixture into the pan, and evenly distribute the potatoes, asparagus, and proscuitto and goat cheese. Cook on top of the stove for about 2 minutes, and then place in the center of the oven for about 20 minutes, or until just set in the center.

Remove from oven and slide frittata onto a serving plate. Serve with a simple green salad. (recipe for salad below)

Serves 8

SIMPLE GREEN SALAD
Mixed greens (about 3/4 cup per person)
3 tablespoons balsamic vinegar
½ teaspoon salt
½ shallot, finely diced
scant ½ cup extra virgin olive oil
Freshly ground pepper

Method:
In a small bowl whisk together the vinegar and salt until dissolved. Whisk in the shallot and the oil until incorporated. Finish with freshly ground pepper.

Divide greens among plates and toss with desired amount of vinaigrette.

CITRUS PANNA COTTA
Ingredients:
For the panna cotta:
1 cup half and half cream
1 cup whole milk
1/4 cup sugar
2 teaspoons lemon zest
2 teaspoons lime zest
1 teaspoon lemon extract
2 teaspoons powdered gelatin

For the strawberry compote:
10 ounces strawberries, hulled and thinly sliced
6 mint leaves, finely sliced
¼ cup orange juice
1 teaspoon sugar

Method:
Combine the sliced strawberries, sugar, mint and orange juice. Let mixture sit at room temperature for 1-2 hours.

In a medium non-reactive saucepan gently heat the cream, sugar and zests and lemon extract. Sprinkle the gelatin over the cream and stir to dissolve. Pour into four 4-ounce ramekins and chill until set.

Garnish with the minted strawberry compote.

Serves 4