Monday, May 9, 2011

A Mother's Day Treat

Another chef in the kitchen!  This is usually not a good scenario, but I welcomed this guest chef with open arms, a kiss and a hug!  My handsome son arrived mid morning yesterday to serve his  mother (and father) brunch.  What was on the menu, you ask?  Something  gourmet, of course.  He is definitely a better cook than me.  He's more daring with his ingredients and he always comes up with tasty results.  He needs to "throw down with Bobby Flay"  He would be a great competitor!

Handsome chef at work

He swooped into my kitchen and began  his smooth orchestration of slicing strawberries, mixing ricotta with chocolate shavings, peeling and deveining prawns, etc.  Just watching him work is a thrill to me.  But I am very partial!
When he was 3- ish he'd watch me in the kitchen and try to put his spatula into the skillet!  He's always had the knack and ability for creating whether it's his music or something he cooks up in the kitchen.

Today I'll feature the cannoli filled strawberry french toast he made me for Mother's Day!  His prosciutto wrapped prawns and asparagus will be on a later post.

For the filling:

1 container of part skim ricotta cheese

1 1/2 Tbsp vanilla

1 Tbsp orange or mandarin zest

1/2 cup confectioners sugar

1/2 of a 3.5 oz. dark chocolate bar, grated 

Mix all the ingredients and set aside.

Slice a 16 oz. container of strawberries and set aside.

More ingredients:

1/4 inch slices of rustic Pugliese bread.   (12 slices for 3 healthy servings)

4 eggs

1/2 tsp cinnamon, ground

1/4 tsp nutmeg, freshly grated is best

1 Tbsp vanilla

a splash of milk or cream

In a bowl, mix the eggs and spices, whisking well.    Start assembling the french toast by laying down one slice, cover with ricotta mixture, arrange sliced berries and close with another slice of bread.  Do this until bread is gone.  Have a large skillet or griddle ready with a little melted butter.  Dip the "sandwiches" into the egg mixture, turn to coat the other side and carefully put into the waiting pan.  Cook on both sides until golden.  Dust with confectioners sugar and drizzle with maple syrup (optional, but good).

A brunch a mother could love!

Thanks, son for an amazing brunch!  Surely the best in town!


  1. This was something I pulled out of my A$$. I'm really good at procrastinating and then coming up with something awesome in no time. Thanks to my mom for letting me have my freedom in the kitchen growing up. I love you Mom, Great Blog!!!

  2. No doubt the best brunch in town.

    I love You