Mother's Day Recipes

Poached Eggs with Garlic Croutons on Spring Mix
Poached Eggs with Garlic Croutons on Spring Mix

Difficulty Level: Intermediate
Prep Time: 30 min
Serves 6

Ingredients:
    Croutons:
  • 12 thick slices (about ½ inch) of baguette-type bread, fresh or day-old
  • ¼ cup extra virgin olive oil
  • 2 cloves garlic, crushed


  • Salad:
  • 10 ounces mixed baby salad greens, cleaned
  • ½ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • ½ teaspoon Dijon mustard
  • 2 cloves garlic, minced
  • Coarse salt
  • Freshly ground black pepper
  • 12 large eggs
  • ½ cup parsley, chopped, for garnish

Instructions:

Preheat the oven to 325°F.

To make the croutons, pour olive oil into a small saucepan over medium heat. Add the crushed garlic and cook until it begins to color lightly, 3 to 5 minutes. Discard the garlic. Brush the oil on both sides of the bread slices and arrange in a single layer on a baking sheet. Bake 10 minutes. Turn and bake for 10 minutes more.

Pour 1½ to 2 inches of water into a 12-inch saut&eacut; pan or skillet and bring to a simmer while you prepare the salad.

Put the salad greens in a large mixing bowl. In a small bowl or jar, whisk together the olive oil, vinegar, mustard, garlic, salt and pepper to taste. Pour enough over the greens to lightly coat, and toss thoroughly. Arrange the greens on dinner plates. Arrange 3 croutons on top of each plate. Crack the eggs into the water six at a time, cooking until whites are just set and yolks are soft. Gently remove with a slotted spoon, blot dry with paper towels, and lay on croutons. Sprinkle with parsley. Repeat with the remaining 6 eggs. Serve immediately.

This dish can easily shine on a brunch menu, or as a lunch or light dinner. If enjoying wine, a great pairing is a Pinot Noir.

Courtesy of Dan & Kathleen Taggart


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Breakfast Turkey Hash
Breakfast Turkey Hash

Difficulty Level: Intermediate
Prep Time: 45 min
Serves 4-6

Ingredients:
  • 2 pounds Yukon Gold potatoes, peeled and cut into ¼ inch to ½ inch dice
  • 7 tablespoons unsalted butter, divided
  • 1 medium onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 cup shredded cooked turkey*
  • Kosher salt and freshly ground black pepper, to taste
  • Sweet or smoked paprika or cayenne to taste

Instructions:

In a medium stockpot, place potatoes with enough cold water to cover by 2 inches. Bring to a simmer, partially covered, until potatoes are just tender, 15 to 20 minutes. Drain and cool.

While potatoes cool, melt 6 tablespoons butter in a 12-inch nonstick skillet over medium-high heat and cook onion and bell pepper with a pinch of salt, stirring occasionally, until golden brown, about 5 minutes.

Add potatoes, shredded turkey, ½ teaspoon salt and ½ teaspoon pepper, paprika or cayenne (if using) and cook, turning occasionally, until browned in spots, 15 to 20 minutes. Transfer hash to plates.

* to roast a turkey breast half (bone in and skin-on), coat with 2 tablespoons olive oil, season lightly with salt and pepper and place on a baking sheet in a preheated 375°F oven. Roast for approximately 1 hour, or until an instant-read thermometer registers 165°F when inserted in to the thickest part of the meat. Remove from oven and cool before shredding.

©Copyright Draeger's Cooking School. All rights reserved.


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Blueberry Scones
Blueberry Scones

Difficulty Level: Intermediate
Prep Time: 20 min
Makes 16 scones


Ingredients:
  • 4 cups plus ¼ cup all-purpose flour
  • ¼ cup sugar
  • 2 tablespoons baking powder
  • 2 teaspoons kosher salt
  • ¾ pound (3 sticks) cold unsalted butter, cut into small pieces
  • 4 large eggs, lightly beaten
  • 1 cup cold heavy cream
  • 1 cup dried blueberries
  • 1 egg beaten, for egg wash ¼ cup turbinado (coarse brown) sugar (optional)

Instructions:

Preheat the oven to 400°F.

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, ¾ cup sugar, baking powder and salt. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy. Combine the blueberries with 1/4 cup of flour, add to the dough, and mix on low speed until blended.

Transfer the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough ¾-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, press them together, roll them out, and cut more circles.

Brush the tops of the scones with egg wash, sprinkle with turbinado sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Transfer the scones to a cooling rack and allow to cool for 15 minutes.

©Copyright Draeger's Cooking School. All rights reserved.


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