May 7, 2014 5:30 PM by Jennifer English
I spent a lot of time thinking about what I would make for my own Mom this Mother's Day. She has been gone over 20 years, but every year I create a brunch for her as if she were arriving any minute to join us. This year I selected items from Lee Brian Schrager's brilliant new book, Fried & True. Schrager knows what he is writing about here. As the founder of both the Food Network South Beach and New York Food & Wine Festivals, he is fluent in delicious. Every recipe in this compilation of the best of the best, from the best, is a winner. I chose these three winners to make for my Momma. In addition, I am making my Perfect Peach & Basil Salad.
1 (30-ounce) bag shredded hash brown potatoes
1 yellow onion, chopped
1 (8-ounce) bag shredded cheddar cheese
1 (10 3/4-ounce) can cream of chicken soup
1 (16-ounce) container sour cream
Salt and pepper to taste
Mix all ingredients together in a large bowl. Place in a well-greased, oven-safe casserole dish and bake covered (with lid or foil) in a 350 degree oven for 30 minutes. Remove cover and return to oven for another 30 minutes until brown.
Cardamom Waffles & Spicy Maple Syrup
For the spicy maple syrup
2 tsp. whole cumin seeds, coarsely ground
2 tsp. whole coriander seeds, coarsely ground
1 tsp. crushed red pepper flakes
2 cups maple syrup
For the waffles
1-1/2 cups all-purpose flour
1/2 cup rice flour
1/4 cup unsweetened malt powder
2 Tbs. packed light brown sugar
2 tsp. baking powder
2 tsp. baking soda
1 tsp. ground cardamom
1 tsp. kosher salt
2 large eggs
2-1/2 cups buttermilk
6 Tbs. unsalted butter, melted and cooled, plus more for greasing the waffle iron
1/2 cup cooked basmati or white rice
Make the syrup
Toast the cumin, coriander, and red pepper flakes in a dry, hot medium skillet until fragrant, 1 to 2 minutes. Whisk the toasted spices into the maple syrup and let the syrup infuse at room temperature for 24 hours.
Make the waffles
In a large bowl, whisk together the flour, rice flour, malt powder, sugar, baking powder, baking soda, cardamom, and salt. In a separate bowl, whisk together the eggs, then add the buttermilk and melted butter and whisk again.
Slowly whisk the wet mixture into the dry ingredients, then add the cooked rice, whisking just until combined. Cover and let the batter rest for about 1 hour at room temperature.
Heat a waffle iron and brush with melted butter. For each waffle, ladle 1/2 cup batter into the waffle iron and cook until crisp and golden, 4 to 5 minutes.
Perfect Peach & Basil Salad
Select 8-10 ripe fresh peaches.
1/2 cup brown sugar
Fresh Basil leaves (10-15 leaves)
Wash them and pat them dry. Slice them in half and remove the pit. Cut each half into four slices and place in a bowl. Sprinkle brown sugar into the peaches and stir to coat. Next, select the basil leaves, wash them & pat dry. Place the leaves one atop the other into a stack. Roll the stack into a small log and then chiffonade (thinly slice into ribbons). Add the basil ribbons and stir. Serve in a bowl or with waffles.
SEEDED CHICKEN SCHNITZEL with Parsley-Caper Mayonnaise
SERVES 4 TO 6
For the Parsley-Caper Mayonnaise
1 large egg yolk
1 tablespoon Dijon mustard
3 garlic cloves, crushed
1½ tablespoons freshly squeezed lemon juice
¾ cup sunflower oil
½ teaspoon sugar
2 cups loosely packed parsley leaves, chopped
1 tablespoon salt-packed capers
For the schnitzel
4 boneless, skinless chicken breast halves (about 1½ pounds total), each piece cut into 3 long strips
½ cup all-purpose flour
Salt and freshly ground black pepper
1½ cups panko bread crumbs
3 tablespoons white sesame seeds
2 tablespoons black sesame seeds (or extra white sesame seeds, if black ones are not available)
2 tablespoons flax seeds
2 tablespoons sunflower seeds, roughly chopped
1½ tablespoons coriander seeds, roughly crushed
1 teaspoon ground turmeric
½ teaspoon cayenne pepper
¾ teaspoon kosher salt
2 large eggs, lightly beaten
1/3 cup sunflower oil, plus more if necessary
MAKE THE MAYONNAISE: Place the egg yolk, mustard, garlic, and lemon juice in the small bowl of a food processor. Process on high, then add the oil in a slow stream until all of the oil is fully incorporated and the mayonnaise is thick. Add the sugar, parsley, and capers and blend 5 more seconds to incorporate. Transfer to a bowl and refrigerate.
MAKE THE SCHNITZEL: Working one piece at a time, place the chicken pieces between 2 sheets of plastic wrap and gently flatten each piece with a rolling pin, until it is just under ½ inch thick (don't worry if the schnitzels aren't perfectly uniform). Line a baking sheet with parchment paper and set aside.
MAKE THE FLOUR AND PANKO DREDGES: In a medium bowl, whisk the flour with salt and black pepper. In a separate bowl, whisk together the panko, white and black sesame seeds, flax seeds, sunflower seeds, coriander seeds, turmeric, cayenne pepper, and salt. Dip each piece of chicken in the flour and gently shake off the excess. Dip the floured chicken in the beaten egg, and then press in the seed mixture on both sides to coat well. Store the breaded pieces on the lined baking sheet and repeat with the remaining chicken.
FRY THE CHICKEN: In a large skillet, heat the oil over medium heat. Working in batches, fry the chicken until golden brown, flipping once, 4 to 5 minutes total, adding additional oil to the skillet between batches if necessary. Drain the chicken on paper towels and serve hot with the parsley-caper mayonnaise on the side.