Moms just never get enough recognition. Dealing with snotty noses and temper tantrums, the measles and the mumps, adolescent drama, teenage angst, fits of rebellion, green hair, completely inappropriate dates and wild career choices… and yet… they still love us.
They cheer us on and pick us up when we go “boom” and make our favorite meals when we appear on their doorstep. They tell embarrassing stories to potential mates because they’re Moms and… that’s what Moms do. We call them and for their butter tart recipes and they give vividly detailed accounts of spring planting plans (in January) and once a year – we make them brunch, so it had better be good.
This is not a post for Mom… this is for Mom/Dad/Parental Unit to post on the Facebook wall of that delightfully sullen teenager in hopes of mid-morning deliciousness. (note to prospective Teen Chef: life gets better after high school, parents really DO know stuff, and cooking is a piece of cake.)
Today I’m keeping things simple, the menu easy and yet still elegant; with a couple of handy short cuts for those youthfully exuberant lovers of Mom out there.
We start with a basic waffle, then we jazz it up with some ricotta & chives for a savory waffle with a mellow taste, top it with a generous scoop of ricotta and a poached egg, just a touch of hollandaise, lean a prosciutto chip up against the whole works and finished with a touch of chive oil.
And just for a dash of fun, a light citrus salad tossed with vanilla honey.
Honey and vanilla…
Waffles are so easy. All you need is a waffle maker, a bit of non-stick spray and you’re in business! Below is a recipe for my Ricotta-Chive Buttermilk waffles. You, Teen Chef are not going to hurt my feelings if you buy a box of Aunt Jamia and rig it. Scratch waffles = big Momma love.
Double trouble; here’s a link to cook Hollandaise Sauce in the micowave, nothing to it really but it takes some time (if in doubt, Knorr makes a decent powered alternative). It’s OK to try your first Hollandaise, who knows you could be the next Top Chef!
What? Never cooked a poached egg? Easy peasy, here’s an online tutorial from Chef Paul (love Chef Paul, he makes it simple).
The prosciutto chip is as simple as baking it in a 350⁰F (180⁰C) oven until crispy (15 – 20 minutes). Reserve until plating. (the bacon was for me… what?!)
Chive oil: take a generous bunch of chives (about a 1/4 cup) coarsely chopped, 1/2 cup of vegetable oil and a hand blender. Blanch chives,cool, blend until green. Done. Reserve until needed.
Citrus salad? Gather citrus. For this I’ve used Palmetto, oranges, pink grapefruits, blood oranges all work well with vanilla honey. 1/2 teaspoon of vanilla bean paste mixed with a tablespoon of honey, tossed citrus “supremes”. Handy link on how to cut citrus supremes here (you’ll also learn how to zest, peel and cut and orange know how awesome am I? Thank me later… cooking is a LIFE SKILL.)
Then it’s simply assembly and presentation like this: waffle, generous spoonful of ricotta in center of waffle, top ricotta with poached egg, top with hollandaise sauce, lean prosciutto chip up against waffle/egg, drizzle with chive oil and… serve.
You’re a super star. She’ll tell ALL her friends. Momma loves her waffles!
It’s like a science project.
Whatever you do — relax. It’s not brain surgery. Like anything else in life you get better at it with practice. If you burn something, just start again. I find my most common mistake in the kitchen is rushing, I turn the heat too high and then; disaster. (Followed by cursing, clearly I’m a bad example.)
I’ve learned that lower heat and a bit of extra time is my best friend in the kitchen.
Wishing you and yours a Happy Mother’s Day Brunch, be sure to tell ALL the Moms in your life how much you love them. (They love that!)
Start with Ricotta Chive Waffles, top with a generous scoop of ricotta, a poached egg, just a touch of hollandaise, finish prosciutto chip, a touch of chive oil. Voila, Savory Waffle Benedict. AKA: BRUNCH!
1/2 cup aged ricotta cheese 8 eggs, poached (with vinegar water) 1 1/2 cups Hollandaise sauce 8 Prosciutto slices, baked until crispy
Chive oil – to finish (optional) 2 – 3 large pieces of citrus, cut into supremes 2 tablespoons of honey 1/4 teaspoon vanilla bean paste
Instructions
Start by cutting your citrus, tossing with honey & vanilla and reserve cold until needed.
Make your hollandaise and reserve to reheat later. Prep Chive Oil, if using, by quickly blanching a handful of chives, cooling and blending with your immersion blender.
Preheat waffle iron. It has to be good and hot. Most waffle irons have a light that tells you when it’s at optimum waffle temperature.
Beat eggs in large bowl with hand mixture until fluffy.
Stir in flour, milk, vegetable oil, sugar, baking powder, salt and mix by hand or with electric mixer until smooth.
Add ricotta and chives, fold in to batter.
Coat waffle iron with a thin layer of oil or non-stick cooking spray if needed.
Pour approximately 1/4 – 1/3 cup batter onto waffle iron and cook until golden brown. Gently lift waffle from iron, repeat and reserve until needed.
While waffles are cooking, crisp Prosciutto slices in 350⁰F (180⁰C) oven for approximately 10 minutes. Remove. Drain fat. Reserve until plating
Prep pot of boiling water for eggs by addling 1 tablespoon of vinegar. Crack eggs in, one by one. Remove when cooked to desired doneness.
To plate: waffle, spoonful of ricotta, top with poached egg, an easy drizzle of hollandaise sauce, lean prosciutto chip up against waffle/egg tower, finish with chive oil and serve.
Notes
Ricotta Chive Waffles are easy to make in advance and then heat again quickly in the oven, waffle iron, or toaster. If you have extra, freeze them for later.
Fearlessly cooking in her home kitchen just outside Ottawa, Canada; Cori Horton is a food photographer, food marketing consultant, recipe developer and sustainability advocate. A Cordon Bleu trained chef, Cori spent five years as the owner of Nova Scotia's Dragonfly Inn and now shares all things delicious - right here.
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Comments (1)
From Food Gypsy reader Danielle LeBalnc Lowery in Calgary, AB
“Looks YUMMY! If I could- introduce you to a super easy Hollandaise recipe that I have used for several years now, and if there are left overs (it makes a lot) – I refrigerate and then reheat in a bain marie.
From Food Gypsy reader Danielle LeBalnc Lowery in Calgary, AB
“Looks YUMMY! If I could- introduce you to a super easy Hollandaise recipe that I have used for several years now, and if there are left overs (it makes a lot) – I refrigerate and then reheat in a bain marie.
http://www.epicurious.com%2Frecipes%2Ffood%2Fviews%2FBlender-Hollandaise-101869%3Frecipename%3DBlender%2BHollandaise%26saved_to_box%3Dy&h=b041b
I find it hard to tell it from the original and it’s MUCH better than Knorr.”
Thanks Danielle!