Delicious recipes to make on weekend mornings at the cabin.
Surprise your mother at the cabin by whipping up one of these recipes, or enjoy these comforting dishes anytime you miss her cooking!
The recipes here are from the book “Mother’s Best: Comfort Food That Takes You Home Again,” by chef Lisa Schroeder with food writer Danielle Centoni. The book contains 150 favorite recipes from Mother’s Bistro & Bar in Portland, Ore., where Lisa is the chef and owner.
The restaurant and the recipes reflect home-style food your mother, grandmothers and great-grandmothers may have made. Brunch recipes are featured here, but the book pays homage to mothers and their cuisine from around the world.
Mother’s Crunchy French Toast
Use whatever bread you’d like for this recipe (except something strong-flavored like rye), but egg bread works great. Makes 6, 1-inch slices, or 4 servings.
4 large eggs
¾ cup heavy cream
¾ cup half-and-half
½ teaspoon ground cinnamon
2 tablespoons granulated sugar
Pinch ground nutmeg
½ teaspoon pure vanilla extract
4 cups cornflakes
1 loaf egg bread (challah suggested), sliced into 6,
9 tablespoons (1 stick plus 1 tablespoon) unsalted
butter (divided), preferably clarified
Powdered sugar (optional)
- If your pan isn’t big enough to cook all the toast at the same time, heat the oven to 200°F. In a large bowl, whisk together the eggs, cream, half-and-half, cinnamon, sugar, nutmeg and vanilla.
- Place the cornflakes in another large bowl and crush with your hands until the pieces are small (but not like breadcrumbs). Place a rimmed baking sheet nearby to hold the prepared bread.
- Dip a slice of bread into the cream mixture, immersing both sides (saturate it, but do not let it fall apart).
- Dip the slice into the cornflakes on both sides, pressing to adhere the flakes; set aside on the baking sheet. Repeat with the remaining slices.
- Place a wide (preferably 14-inch) sauté pan over medium heat for several minutes.
- Sprinkle the pan with a few drops of water; they should bounce around before evaporating. When it is heated, add 1 tablespoon of clarified butter for each piece of bread and tilt to coat the pan.
- Add slices in an even layer. Cook until golden on one side, about 4 minutes. Lift each piece with a spatula and put ½ tablespoon butter in its spot. Flip the toast onto the butter to cook the other side, about 4 minutes more. Repeat with remaining slices. Serve immediately or keep warm in the preheated oven until all toast is cooked.
- Cut each piece in half diagonally to make triangles. Arrange 3 triangles like shingles on plates, sprinkle with powdered sugar, and serve with softened butter and maple syrup.
Wild Salmon Hash
If salmon is not readily available when making this dish, substitute any fish you like; choose what’s plentiful in your neck of the woods. Makes 4 servings.
2–3 leeks (about ½ pound)
2 tablespoons butter, preferably clarified
1 pound fresh wild salmon (or other fish), skin and
bones removed, cut into 1-inch dice
3 cups diced already roasted red potatoes
1 teaspoon kosher salt
1½ teaspoons freshly ground black pepper
1 cup heavy cream
¼ cup chopped fresh chives, for garnish (optional)
- Trim off the root end and dark green leaves from the leeks, leaving just the white and light green parts. Slice lengthwise, then crosswise into ¼-inch-thick half-moons. Place in a bowl filled with cold water and swish around to remove sand and dirt. Lift leeks out and drain in a colander.
- Place a large (12- to 14-inch), nonstick sauté pan over medium-high heat for several minutes. When hot, add the butter, tilt to melt it and coat the pan, and then add the leeks. Sauté for about 3 minutes, or until the leeks soften and start to turn golden around the edges.
- Add salmon and sauté until it begins to turn opaque, about 3 minutes.
- Add potatoes and sauté, stirring occasionally, for 5–6 minutes. Season with salt and pepper.
- Add cream and simmer until most of the liquid has evaporated and the cream has thickened enough to bind the hash together. (Don’t reduce too much or the cream and butter will separate.)
- Serve with 2 eggs (any style) and toast. Garnish with chives.
Migas (Scrambled Eggs with Corn Tortillas)
The recipe for this Tex-Mex dish came from one of Lisa’s former sous chefs, Edilberto (Edi) Rodriguez Jr. It’s an adaptation of a dish created by his grandmother, Carmelina. It’s great for a crowd. Makes 4 servings.
4 tablespoons (½ stick) unsalted butter,
1 finely diced small to medium yellow
onion (¾ cup)
¾ cup finely diced bell peppers
(preferably a mixture of green and red)
4 (6-inch) corn tortillas cut into long,
narrow strips (1 cup)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
12 beaten large eggs
1½ cups shredded Monterey Jack or pepper Jack cheese
½ cup chipotle sour cream (sour cream mixed with
desired amount of minced chipotle)
½ cup salsa
½ cup thinly sliced scallions (about 6)
- Place a large (12- to 14-inch), nonstick sauté pan over medium-high heat for several minutes. Add the butter, onions, and peppers, and sauté, stirring now and then, for about 2 minutes or until softened. Add tortillas and continue to cook, stirring now and then, until they start to get slightly golden and the onions begin to caramelize, 3–5 minutes more. Season with salt and pepper.
- Pour eggs into the onion-tortilla mixture and cook, stirring occasionally with a heatproof rubber spatula, until the eggs are almost fully cooked but still a little wet (though not liquid).
- Add the cheese; stir to combine and finish cooking the eggs (don’t add cheese too soon or it will make the eggs runny).
- Divide the eggs among plates and top with a dollop of sour cream, a heaping tablespoon of salsa, and a sprinkle of scallions.