Esperamos todo el año para tener un detalle con mamá, ella siempre tan atenta nos cocina, nos llama para saber si comimos o simplemente nos guarda comida para que nos la llevemos y así nosotros no tenemos que cocinar (si no vivimos con ella). Llego el momento en que nosotros le cocinemos a ella, y no solo el día de las madres si no de vez en cuando. Creo que una vez al mes se puede sacar un día y darle la atención que merece la reina de nuestras vidas.

Por eso aquí les dejo varias recetas para sorprenderla con un plato diferente y delicioso.

Deep Dish Bacon and Leek Quiche

INGREDIENTS

8 SERVINGS

1 recipe Basic Pie Dough

6 slices bacon, sliced

2 large leeks (white and light green parts), sliced

Kosher salt

Freshly ground black pepper

2 tsp. fresh thyme leaves

6 large eggs

2 c. heavy cream

1 c. whole milk

1 tbsp. Dijon mustard

1/8 tsp. freshly grated nutmeg

6 oz. Gruyère, grated (about 1 1/2 cups)

1/2 c. chopped fresh flat-leaf parsley

DIRECTIONS

TOTAL TIME: 2:20

Roll chilled dough between 2 pieces of parchment paper into a 16-inch circle. Transfer to a 9-inch springform pan, lifting and pressing it into the bottom and up the sides of the pan; chill 1 hour. Poke bottom and sides of dough with a fork. Line with nonstick foil, leaving a 4-inch overhang.Fill with baking beans or pie weights; chill 20 minutes.
Heat oven to 425°F. Bake crust 15 minutes. Remove foil and pie weights. Cover edges with foil, and continue baking until completely dry, 8 to 12 minutes. Reduce oven to 325°F.
Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until crisp, 7 to 8 minutes; transfer to a paper towel-lined plate. Discard all but 2 tablespoons of drippings. Add leeks and season with salt and pepper. Cook, stirring occasionally, until soft, 6 to 7 minutes. Add thyme and cook 1 minute. Remove from heat; cool.
Whisk together eggs, cream, milk, mustard, nutmeg, and 1/4 teaspoon each salt and pepper in a bowl. Fold in the Gruyère, parsley, and cooked leeks.
Scatter bacon on bottom of the crust, then top with egg mixture. Wrap pan with foil and place on a large rimmed baking sheet. Bake just until set around the edge but still wobbly in the center, and a knife inserted into the center comes out with no runny eggs attached, 1 hour and 15 minutes to 1 hour and 30 minutes. Cool in the pan at least 30 minutes before unmolding.

Frittafle

Cuando una fritata tropieza con un waffle se convierte en Frittafle.

fritatta — Receta y foto por Real Food by dad

YIELD:6 (3.5-inch rounds) (4 Servings)

INGREDIENTS

1 tablespoon canola oil
1 large red bell pepper (7oz), diced
2 cups roasted potatoes (homemade or store bought), cubed
2 cups argula
8 pieces bacon, broken into 1-2 inch pieces
salt and pepper to taste
8 large eggs, whisked and combined
1/2 cup parmesan romano
1 cup mozzarella (or any cheese you prefer

INSTRUCTIONS

Add canola oil into a 9 in. non-stick, oven proof pan and heat over medium-high heat. Stir in red peppers and cook until soft. Add in potatoes and stir until warmed through. Add-in arugula and bacon and stir to combine with the other ingredients.
In a bowl combine whisk together salt, pepper, parmesan romano, and eggs. Pour mixture into a pan and evenly distribute it throughout. Stir in 3/4 cups of mozzarella and sprinkle the remaining 1/4 cup on top. Cook over medium-high heat for another 1-2 minutes or just until a slight crust forms around the edge. Transfer pan to oven and bake at 375 degrees F for about 8- 10 minutes or until set. Remove from oven and slide out of the pan to cool on a wire rack. Transfer to refrigerator and let chill for at least two hours. Remove from refrigerator and using around 2.5-inch ring and stamp out rounds
Heat waffle iron and cover with canola oil. Place around in the center and heat until warmed through.
**NOTES** (1) Make sure you use a high-quality non-stick pan that is also oven proof. If your non-stick pan is not so “non-stick” lightly cover the pan with a non-stick spray like PAM, making sure to cover the side walls. (2) Of course, you don’t have to waffle this. It’s delicious and great as a stand-alone frittata.

Hot Chocolate French Toast

waffles — Receta y foto por Half Baked Harvest

INGREDIENTS

FRENCH TOAST

1 cup canned coconut milk or whole milk
2-4 tablespoons of your favorite hot cocoa mix
3 large eggs
2 tablespoons vanilla extract
1/2 teaspoon coconut extract optional
1/4 teaspoon salt
4 tablespoons butter
8 slices thick cut challah bread or whatever your favorite french toast bread is! I prefer Brioche.