This Mother’s Day, my ever expanding hair and I hosted a brunch cooking class. Mother’s Day and Brunch are a natural pairing but why just eat when we can cook comfort food classics? The families that joined us were up to the task this Sunday. With bellinis in hand, these women (and man) boldly went where no class has gone before. They proved what I always sensed, that moms are just the best at everything. Say hi to my mom and sister in the TomCookery jackets! Check out our pics below.
Specialty Cocktail – Rosemary Peach Bellinis
Strawberry and Gorgonzola Salad with Basil-White Balsamic Vinaigrette
Eggs Benedict Two Ways with Brown Butter Hollandaise
Shrimp and Grits with Andouille Sausage
Creole Bread Pudding with Chocolate Sauce and Bourbon Whipped Cream
Special thanks to our friends at Makini Regal Designs for generously providing the florals and table design. All of our mothers took home one of Makini’s beautiful arrangements. Also thank you for the gorgeous photos taken by Yanqi Chang Photography.
If you are looking for something special to do with the foodie moms in your life, look no further than TomCookery’s Mother’s Day Cooking Class in New York City. Treat your mothers, grandmothers, aunts and friends to a dynamic cooking class followed by a full-service brunch.
4-hour class includes a lively, hands-on cooking instruction, signature cocktail, coffee or tea, a leisurely sit down brunch and recipes to take home. BYOB encouraged.
REGISTER HERE THROUGH EVENTBRITE
Share Link with Friends: https://www.eventbrite.com/e/rise-dine-mothers-day-cooking-class-tickets-11371320927
Strawberry Salad with White Balsamic Vinaigrette / Smoked Salmon and Bacon Eggs Benedict with Brown Butter Hollandaise / Shrimp and Grits / New Orleans Style Brioche Bread Pudding with Chocolate Sauce and Bourbon Whipped Cream
What: TomCookery’s Mother’s Day Cooking Class
When: Sunday, May 11, 2014
Where: 306 W 51st Street, Ground Floor Kitchen, New York, NY 10019 (use down stairway to left of lobby entrance)
Price: $95.00 Per Person + $8.43 NYC Sales Tax
How: Register through Eventbrite to reserve your spot. Registration closes 5/1. Space is limited! Please email email@example.com with questions about the event.
Cancellations: Full refunds are available until 5/3. Credits to future classes are available between 5/4-5/8. After 5/8 no refunds are available but you may transfer your class to another guest.
Make salmon cakes! Have you ever been portioning salmon filets for a party and you want all the pieces to be identical so you end up with all these little scraps of salmon that are perfectly good? No? You haven’t? Because that probably isn’t your typical Saturday night. But it was mine.
So I woke up this morning and looked at the scraps and viola. Salmon cakes for brunch. Even if you don’t have the scraps, you can still make this recipe. Just buy a regular piece of salmon and bake or boil it or just purchase the canned variety. No judgement here. As a matter of fact, I kind of like those stray crunchy bones that always sneak their way into the canned salmon cakes.
Personally, I like to eat my salmon cakes with grits and eggs. That’s just plain and natural to me. They also go nicely with a salad or even on a sandwich with a fun spicy mayo. Below is my go-to recipe but everyone has their own way. Hopefully you can experiment at home and come up with your own variations with this easy and impressive brunch.
Yield: 4 good-sized salmon cakes.
1 Cup of cooked flaked salmon
1 whole onion chopped
1 scallion (green and white part) chopped finely
1 tsp garlic powder
1 tsp cayenne (more if you like spice)
Salt and pepper to taste
1/4 cup of milk
1 egg beaten
3/4 cup Italian seasoned panko
Mix flaked salmon, onion, scallion and spices in a bowl. Make sure everything is evenly distributed. Next add your milk and your egg. Then add your binder, either panko or breadcrumbs. Incorporate the binder in slowly. You don’t want to over mix because then your cakes will be on the bread-y (not a word) side. Form your batter into cakes about 1/2”- 3/4” thick and 3” wide. Heat up a frying pan with oil and butter. Non-stick will make your life easier but its not a necessity. When your pan is heated, fry your patties 1-2 at a time being careful not to overcrowd the pan. They only need 2-3 minutes per side. This should result in golden brown salmon cakes with a nice crusty edge.
A few people have been asking me for my recipe for French Toast. I think this is probably one of the first breakfasts I learned how to make and can I just say I’ve come a long way. 8-year-old Tom’s french toast was an eggy, cinnamonny mess. This recipe, which is an adaptation of the one from The Joy of Cooking is sweet, fluffy deliciousness. As always, we keep it simple so you probably have these ingredients at home. Go ahead and make someone some french toast this morning.
Tom’s French Toast
1 loaf brioche bread (preferably day-old)
2/3 cup of Heavy Cream
1/3 cup maple or pancake syrup (We like Log Cabin)
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon of dark rum (optional)
6 tablespoons butter for frying
With a bread knife, slice bread into about 1″ thick portions. Set aside. Mix eggs and heavy cream. Whisk until well beaten. Then add syrup, salt, cinnamon, vanilla and rum. Whisk until all of the syrup is incorporated into the egg batter. Pour the egg batter into a large rectangular pan. I find that casserole dishes work nicely for this. Carefully dip bread slices, one at a time, flipping once. The goal here is to make sure they are soaked through but don’t leave them so long that they turn into a soggy mess. Set bread aside and heat up your griddle or pan to medium heat. Melt one to two tablespoons of butter on the griddle. When it begins to bubble, put your first few soaked slices on, leaving about 1″ space between the bread. After about 2-3 minutes flip your bread and cook the other side. You should have nice golden brown coloring on both sides. Eat immediately OR keep warm in an oven set at 200 degrees. Top with fresh fruit and serve with maple syrup or powdered sugar.