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LA Chef’s Mother’s Day Brunch Recipes

May 8, 2013 6:00 AM

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(credit: Laurel Tavern)

(credit: Laurel Tavern)

(credit: Laurel Tavern)

(credit: Laurel Tavern)


Mothers give 365 days a year and are only honored with one, which means offspring are under a lot of pressure to give mom the celebration she deserves and is expecting. While flowers, greeting cards and perhaps a bottle of champagne is a safe way to go, nothing says “thanks for putting up with me” like a homemade Mother’s Day brunch. With brunch recipes from chef-on-the-rise Kole Paniagua of Studio City’s favorite watering hole Laurel Tavern and home of the much-loved chorizo sliders, you too can make a Mother’s Day brunch like a professional.

(credit: Laurel Tavern)

(credit: Laurel Tavern)

Smoked Salmon Plate (serves 8)

Ingredients:

  • 1 lb smoked sliced salmon
  • 1/2 red onion, almost paper thin sliced
  • 1 avocado, quartered and sliced
  • 1/2 cup dill cream cheese
  • 2 teaspoons fresh chopped dill
  • 1 tablespoon capers
  • 2 limes quartered
  • Olive oil for drizzle
  • Sea salt
  • Freshly ground black pepper
  • Buckwheat toast works great with this, but any cracker or thinly sliced baguette will do (make sure to sliced thin)

 
Directions:

  1. Start with your toast preparation ahead of time. Preheat the oven to 350 degrees F.
  2. Arrange thinly sliced baguette or toast on to a sheet tray and lightly brush olive oil on each piece.
  3. Sprinkle a small amount of fresh-ground black pepper evenly over all pieces and place in the oven for 8 minutes.
  4. Once bread is ready, set aside.
  5. On a large platter, arrange salmon slices.
  6. In small ramekins, arrange separately, dill cream cheese, capers, fresh chopped dill and onion slices.
  7. Add quartered limes and thinly sliced avocado to your platter and have your sea salt, pepper and olive oil off to the side.
  8. Lastly, arrange your toasted baguette or bread slices onto a platter or in a separate dish.
  9. On one piece of toast, spread on cream cheese.
  10. Add sliced salmon (the amount depends on how big your toast or baguettes are cut, but one slice should cover toast)
  11. Add 1 piece of slice avocado.
  12. Add a few slices red onion.
  13. Top off with capers, fresh dill, squeeze of lime, drizzle of olive oil, pinch of sea salt and pinch of ground pepper.
  14. Take a bite and you will be back for another round, unless you are smart and set up a few at the same time.
(credit: Laurel Tavern)

(credit: Laurel Tavern)

Frittata (serves 6)

Ingredients:

  • 1/2 medium onion, peeled, sliced lengthwise
  • 1/4 of a red bell pepper, cored, carefully seeded, cut in strips
  • 1/2 cup chopped roasted asparagus
  • 1/2 cup sliced portobello mushrooms
  • 2 oz. extra virgin olive oil
  • 1 large clove of garlic, finely minced
  • 1/2 of a zucchini, cut into 3/8-inch batonnet
  • 1/2 teaspoon kosher salt or sea salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 tablespoon basil chiffonade
  • 1/4 teaspoon thyme, minced
  • 1/4 teaspoon rosemary, minced
  • 5 eggs, beaten
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon parsley, minced
  • 2 more ounces extra virgin olive oil

 
Directions:

  1. Preheat oven to 350 degrees F.
  2. Heat a 10-inch oven-proof sauteuse (nonstick is helpful) with 2 oz. extra virgin olive oil, just to the smoke point.
  3. Add the onions and peppers, and saute until lightly colored and just getting tender.
  4. Separately, scramble the eggs and add the grated Parmesan and parsley.
  5. In your same saute pan, add minced garlic, zucchini, asparagus, mushrooms, salt and pepper and saute another 2 minutes.
  6. Add the thyme, rosemary and 1 more ounce of olive oil. Increase the heat until you hear a sizzle and pour the egg/cheese mixture evenly around pan. Let sit for about 20 seconds to help form a crust and to help prevent sticking.
  7. Place the pan in the preheated oven and cook until just set in the center, about 20-25 minutes. (Time also varies on stove)
  8. Pour off any excess oil and pat with a paper towel.
  9. Turn frittata over onto a large plate or platter. Slice and serve with your favorite hot sauce or salsa.

 
Related: Best Brunches For You And The Kids

(credit: Laurel Tavern)

(credit: Laurel Tavern)

Bite-Sized Pancakes with Lemon Blueberry Compote 

Compote Ingredients:

  • 2 pints blueberries
  • 2 lemons
  • 2 oz. honey
  • 2 oz. water

 
Directions:

  1. Combine water and blueberries in saucepan. Using a fork and mash half of the blueberries.
  2. Squeeze juice of lemons (no seeds) in with berries and add honey.
  3. Simmer on low for 25-30 minutes until the sauce thickens.
  4. Adjust to taste with more lemon or honey.
  5. Set aside.

 
Pancakes Ingredients:

  • 2 cups buttermilk
  • 1/2 cup melted butter
  • 3 large eggs
  • 2 cups unbleached flour
  • 1/2 cup yellow cornmeal
  • 2 tablespoons granulated sugar
  • 2 tablespoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons salt

Directions:

  1. Combine all wet ingredients and whisk with fork until combined.
  2. In a separate bowl, combine dry ingredients together (add wet to dry, not dry to wet).
  3. With a spatula, fold ingredients together until all is combined. Do not overmix.
  4. Heat your stove top griddle or non-stick pan to medium-high heat.
  5. Test with a drop of water to see if the grill is ready. If water dances, you are good to go.
  6. Brush melted butter onto the griddle and pour 2 oz. of batter onto butter.
  7. When the surface of the pancakes fill with bubbles, usually 2 minutes depending on heat or pan, they are ready for flipping. 
  8. Using a spatula, flip to the other side for another 2-3 minutes until golden brown.
  9. Remove and serve with butter and compote.
  10. And for a quick breakfast, Kole suggests cottage cheese with the leftover compote, that is if there is any left over.

 
Related: Budget-Friendly Places To Meet For Lunch In L.A.

Kristine G. Bottone is a freelance writer living in Los Angeles. Her work can be found at Examiner.com.

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