from Jude’s Kitchen: for Mom’s Day

Give Mom a break with one of these simple, but special dishes on Mother's Day.

Cheesy Frypan Puff

If the mom in your family is normally the cook, then what better way to celebrate Mother’s Day than by giving her the day off cooking?

With that in mind, here are a couple of recipes that are pretty simple, but pretty special, so even if you’re a kid, you can probably turn these out, with just a little adult help.

Remember, with moms, it’s the effort that counts, even more than how successful you were at getting everything perfect!

I remember getting up early on Mother’s Day morning, dusting and cleaning up the house before she got up for the day, so she wouldn’t have to do it.

Once I left home, I would send flowers and a card because she was a gardener and loved flowers, but one Mother’s Day weekend I drove home instead and presented her with the biggest, brightest hanging basket I’d ever seen.

She wanted it right outside her kitchen window, so I remember we rigged up a series of pulleys and ropes so she could lower it each day for watering. What a production that was.

Anyway, the big thing is to make an effort to do some little thing that you think would make her day a happy and memorable one.

And, any mom will do, if yours isn’t around…

Food Network Canada television host Robert Rainford will be in town next weekend demonstrating his barbecue technique at the Orchard Park Save On Foods and signing copies of his new book, Born to Grill, from 11:30 a.m. to 1:30 p.m.

We’re in the middle of the Spring Okanagan Wine Festival, so there are plenty of opportunities to learn more about pairing food and wines. Make sure, too, that you try some of the wines that have been judged to be tops in their class.

And, pick up a copy of esteemed wine writer John Schreiner’s updated and expanded fourth edition of Okanagan Wine Tour Guide, which was just published last month.

John has also jotted wine pairing notes in the margins of my book, Jude’s Kitchen, which includes a few more ideas for Mother’s Day dishes. In fact, it would make a much-appreciated gift for Mom’s special day. It’s available wherever books are sold, including the B.C. Wine Museum, Codfather’s, Discover Wines, Calona and Quails’ Gate wineries and bookstores like Mosaic Books and Chapters.


Lamb Chops with Cumin & Garlic

If it’s Pop who makes the special Mom’s Day meal, try these delectable lamb chops, which the whole family will love. Serve a quinoa, bulgur or rice vegetable pilaf on the side. The Mission Hill Family Estate Reserve 2009 Merlot, with its robust black fruity flavours and spicy notes was an excellent match with these slightly spicy lamb chops.

4-8 lamb chops

freshly-ground black pepper

sea salt



minced garlic

lemon juice or red wine

Sprinkle each chop with the dry spices and minced garlic, and then drizzle a little lemon juice or merlot over each.

Let the flavours mingle while you get the barbecue heated up and the pilaf made.

When the table is set, side dishes nearly ready and the barbecue is hot, sear the lamb chops for about five minutes a side, then cook for just a few minutes more, depending on how thick they are and how well done you like them—not long for medium-rare.

Serves 4 to 6.

Cheesy Frypan Puff

This is so easy to make that even a youngster could do it, although the use of a hot oven and hot frypan require the guidance of an adult, so Dad needs to help a little. It looks so dramatic when it first comes out of the oven that it’s well worth the bit of effort required. A green salad on the side and brunch or lunch is ready when Mom is. Since it’s a special occasion, a refreshing glass of the Mission Hill Family Estate Reserve 2010 Sauvignon Blanc would probably be appreciated with it.

1/2 c. (125 ml) sharp cheddar

3 eggs

1/2 c. (125 ml) milk

1/2 c. (125 ml) flour

1/4 tsp. (1 ml) salt

1 tbsp. (15 ml) butter

Pre-heat the oven to 425 F.

Use a 10-inch cast iron frypan or a frypan that can go into a hot oven without damaging the handle.

Grate the cheddar and set aside.

Beat the eggs with a whisk, then add the milk, flour and salt and beat again until the batter is nice and smooth.

Melt the butter in the frypan over a medium-hot burner, swirl it around the bottom of the pan and pour the batter into the hot pan. Top evenly with the grated cheddar and put directly into the hot oven.

It should rise to be billowy and will brown nicely on top in about 15 to 20 minutes.

Serve immediately as it will fall as soon as it starts to cool.

Slice into wedges to serve.

Serves 2 to 4.



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