With Mother’s Day around the corner, it’s time to celebrate all the wonderful things moms do.
A perfect gift is to give mom a break from cooking. Celebrity chef Todd English, of the Todd English Food Hall at The Plaza, joined us on Access Hollywood Live with tasty brunch ideas that kids can help out with too.
- 2 eggs
- 1 oz. half & half
- 1/4 tsp. cinnamon
- 2 tsp. sugar
- Whole Butter & sugar (as needed)
- 2 slices Brioche Pullman loaf, crust trimmed and sliced 1/2 inch thick
- Nutella (to spread on side of the brioche slices)
- Banana, peeled and sliced
- Maple syrup (as needed)
- Powder sugar (as needed)
Preheat oven to 350-degrees. Butter casserole dish and coat with granulated sugar, set to the side. In a mixing bowl add the eggs, half & half, cinnamon and sugar, mix until homogenous but not whipped, set to the side. Take one slice of bread and liberally spread nutella on it. Then, neatly place the slices of banana on the nutella to cover; place the second slice of bread over it like a sandwich. Submerge the sandwich in the egg mixture, turn it to coat evenly until as much of the egg mixture is absorbed. Place each sandwich in the casserole dish. When all of the French toast is ready, put it on middle rack in over to bake; about 12 to 15 minutes or until uniformly brown.
Serve at once with maple syrup poured over it, dusted with powder sugar, decorated with raspberries and mint.
Poached Egg, Smoked Salmon Crabcake
- 1 lbs. lump or jumbo lump crab meat
- 1/2 cup panko
- 1 tbsp. mayonnaise
- 1 tbsp. Dijon mustard
- 2 tsp. New Bay Seasoning
- 1 tbsp. Italian parsley, minced
- Whole butter (as needed)
- Smoked salmon, 2 slices per person
- 2 poached eggs
- 1 tbsp. Italian parsley
- 1/4 cup grape tomatoes
- 1 tsp. shallots, minced
- 3 tbsp. extra virgin olive oil
- 1 tsp. sherry vinegar
In a bowl, mix the crab, Panko, mayonnaise, Dijon, New Bay and parsley until smooth but be careful not to break up the crab meat. Portion and form the crab meat mixture into disk shapes about 2 to 3 inches wide, 3/4 inches thick and refrigerate for about an hour. Next, mix the parsley, tomato, shallots, olive oil and vinegar in a bowl and set aside.
Begin cooking the meal by sautéing the crab cakes over moderate heat until golden brown on both sides; when done, drain on a paper towel and keep warm until needed. At the same time, have a pot of acidulated water simmering (white vinegar and water) then carefully crack open and drop one egg at a time into the water to poach (use a kitchen spoon nested at the bottom of the pot to catch the egg if needed to help form the shape). Once the eggs are set and cooked to the desired doneness, remove with a slotted spoon to a shallow bowl. Assemble the dish by placing two crab cakes side by side, then lay a piece or two of the smoked salmon on top and nest the poached egg on top of that. Cover the eggs with the tomato and parsley salad and serve.
Baked Crab Stuffed Sole
- 4 fillet of sole
- 8 oz. crab cake mixture (use from crabcake recipe above)
- 1 lbs. baby spinach
- Whole butter
- White wine
- 2 tbsp. toasted slivered almonds
- 1 tbsp. shallots, minced
- 1 tbsp. black olive tapenade
- 3 tbsp. extra virgin olive oil
- 1 tsp. Dijon mustard
- 1/4 cup grape tomatoes, quartered
- 1 tbsp. parsley, minced
First, preheat an oven at 350F. Then, select a baking dish or individual casserole, butter the bottom and set aside. Take one of the fillet and identify the skin side and belly side (the belly side will typically have a dark central line) then lay the belly side up and fill with about 2 ounces of the crab mixture. Roll the fillet, not too tight, and lay down with the flap on the bottom to hold it in place. Assemble all of the sole this way and set aside. Finally, mix the almonds, shallots, tapenade, olive oil, mustard, tomatoes and parsley in a bowl and set it aside too.
Line the bottom of the baking dish with the wilted spinach; nest the roulade on top of that laying them side by side with a little space in between to allow even cooking: splash a little of the wine or water in the dish to keep the spinach moist but not swimming. Bake the dish for about 12 minutes or until evenly golden brown on the edges of the roulades. When done, remove and serve from the dish to plates nesting each roulade on the spinach then basting the tomato salad mixture over the top: serve at once.