Wednesday, June 19, 2013

What Mama's Cooking: Sunday Brunch at Home


We usually save most of our restaurant dollars to spend during our visits to Molly and her fiance in New York. Even though we enjoy exploring the huge diversity and incredible quality of the restaurants in NYC, my family still enjoys Mama's vegetarian cooking. So, on our last visit I gathered some groceries and made brunch with the help of my terrific sous chefs.

xx Mama and Molly

I brought:
green asparagus
white asparagus
fresh peas
heirloom tomatoes
mushrooms
100% whole wheat pizza crusts, individually sized
bocconcini (small fresh mozzarella balls)
blue cheese

Sunday morning while Molly and Alex were still sleeping Anthony and I went to a green market on 114th Street and Broadway and bought:
garlic scape pesto
fresh fava beans
baby kale
parmigiana cheese
ramps
fiddlehead ferns





I've taught Molly to keep a few things stocked, so we used:
frozen homemade pesto
Aleppo chilies
veggie bullion cubes


It was a marathon and we made the veggie sauté by:
Roasting the mushrooms on a jelly roll pan with a spritz of olive oil from a
Misto.

Creating a very flavorful broth with the veggie cubes, some pepper and the Aleppo chilies that we used to barely cook the cut asparagus, fiddleheads, shelled peas and shelled and skinned favas; then added the mushrooms.
Plated the melange on top of a bed of the baby kale with a little piece of blue cheese on top of it all.



In the meantime we:
Toasted the four pizza shells in the oven.
Sautéd the ramp bulbs in a tablespoon of olive oil. Then added the greens.
Sliced the tomatoes.
Broke the bocconcini.
Spread the garlic scape pesto on two of the shells and the basil pesto on the other two.
Topped the basil pesto with the tomatoes and then the bocconcini.



Topped the garlic scape pesto with the ramps and parmigiana.




Popped the pizzas in the oven for the cheese to melt.
Sat down and feasted like vegetarian kings then went out and walked the rest of the day to work off brunch.

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