Celebrating Mother's Day
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An Alfresco Lunch Menu for Mother's Day
Ingredients: 450g wild mushrooms (like porcini saffron
milk cup or whatever you find on the day)
50g butter or 3/4 tablespoon olive oil
1 small garlic clove finely chopped
salt Directions: After cleaning slice the mushrooms and
heat the butter or oil.
Add the mushrooms and garlic and stir fry for 810 minutes.
Add salt towards the end of cooking to taste.
Enjoy with good bread alfresco! Caution: If you are in any
doubt about the mushrooms you are picking do not eat them. Consult a
reliable reference book otherwise it may be your last meal (qv
Mushrooms reference book).
Ingredients: GARLIC-CHEESE STUFFING: 1 1/2 cups dry
bread crumbs
1 cup grated Romano cheese -- (4 ounces)
1 cup loosely packed minced fresh parsley
6 medium cloves garlic -- minced
Salt
Ground black pepper
8 small whole artichokes
outer leaves removed, stems and tops
trimmed, and chokes removed -- (see Notes)
1/2 cup olive oil
10 whole black peppercorns
2 bay leaves
1 lemon -- cut into 8 wedges TO PREPARE: For the
stuffing, mix all ingredients including 1/2 teaspoon salt and 1/4
teaspoon pepper in a medium bowl. Spoon about 1/3 cup of this
filling into
the cavity of each artichoke. TO COOK AND SERVE: Arrange
artichokes upright in a single layer in a non-reactive Dutch oven or
large, deep skillet. Drizzle each artichoke with 1 tablespoon olive
oil. Add
remaining ingredients, along with enough water to come 1 1/2 inches
up the
sides of the artichokes. Bring to simmer; cover and simmer until a
small knife inserted into each
stuffed artichoke easily pierces the bottom of the artichoke, 30 to
40
minutes. Carefully remove artichokes with a slotted spoon and let
them drain on paper
towels. (Can be covered and set aside at room temperature up to 4
hours.)
Serve warm or at room temperature. NOTES :
As you trim the artichokes, rub all cut surfaces with lemon juice to
prevent
them from discoloring. To remove the choke or fuzzy core protected
by the
artichoke leaves, place the trimmed artichoke, bottom side up, on a
work
surface. Gently pound the artichoke bottom so that the artichoke
leaves
spread apart exposing the center of the artichoke. Then, use a small
spoon
to scrape out the fuzzy choke, thus forming a small cavity in the
center of
the artichoke.
Ingredients: 1/2 large cantaloupe, halved lengthwise and
seeds removed
1 1/4 cup berries
2 tablespoons orange flavored liqueur or orange juice
1 teaspoon sugar Directions: With sharp knife, leaving
1/2 inch on all sides, cut around side and down to bottom of
cantaloupe shell. Remove pulp gently and cut into 1/2-inch cubes. In
bowl, combine cubes, berries, sugar and liqueur. Toss to blend.
Spoon mixture back into shell; cover and chill. Serve from shell
with ice cream, cake or as individual compote. Yields three to
four servings.
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