Time for Mother's Day again, always the premier event on our culinary calendar. Here is what we whipped up this year:
Corn soup, shrimp/scallop mousse
We did a plated first course this time. The broth in the corn soup was made with the corn cobs, some lemon peel and a chunk of Locatelli. The seafood mousse was wrapped in plastic and steamed. The little pink things are hibiscus-infused jicama, which was probably unnecessary.
Speck and asparagus Benedict on brioche
This picture is not of the prettiest specimen, but the egg was an attempt at an onsen egg done in the rice cooker. I put the eggs (in shell) in the cooker, covered with water, then switched it on until the temperature reached about 65° C. Popped the cooker to "keep warm" mode and watched it for about an hour. The asparagus was mandolined; the original plan was to sort of basket-weave it with the speck but that proved too torturous and it was likely that the asparagus would make the speck soggy. The brioche rounds were griddled for some extra flavor and texture. Not pictured: the Hollandaise.
Fingerling potato and caramelized leek hash
Nothing fancy here; the leeks were caramelized beforehand in the Crock Pot. Served with smoked paprika sour cream (not pictured).
Also not pictured, some mixed exotic mushrooms roasted in truffle and porcini oil.
Slow-roasted carrots, parsnips, fennel
Again, pretty simple here. The vegetables were tossed in a dressing of coarse mustard, Armagnac, agave syrup and olive oil before roasting.
Mixed berry tart
A classic fruit tart with strawberries, raspberries and blueberries over vanilla bean pastry cream.
Hope all you moms out there had a great day! If anyone is interested in more preparation details, holler in the comments!