There are certain dishes that just seem to bring us back to a simpler time. There are certain moments that do this as well. Once in a while, pairing those dishes and moments together creates a magical “spark”, igniting the nostalgia and love from memories past.
Generally, I’ve found a lot of these coinciding moments relate to dishes my mother used to make. Whether I was sick, or celebrating, or she just wanted to do something special, a special dish represented the love and care she had for all of us.
To honor all mothers this Mother’s Day, we are happy to present a few dishes that reflect the very feeling of dishes just like mom used to make.
Happy Mother’s Day!
-Stephanie Davidian
Easy Fluffy Pancakes
Pancakes are a classic breakfast food, found everywhere from family homes to hometown diners. They are warm, fluffy, and can instantly remind one of fresh, chilly mornings spent with family.
Ingredients:
2 cups flour
2 tbsp sugar
4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 3/4 cup milk
2 eggs
2 tbsp melted butter
1 tsp vanilla
Instructions:
Whisk together the eggs, milk, melted butter, and vanilla. Mix together the dry ingredients in a separate bowl.
Create a well in the center of the dry ingredients bowl. Add the wet ingredients and stir. The batter should look slightly lumpy, thick, but easy to pour. A bit more milk may be necessary.
Heat a frying pan or griddle over medium heat. Lightly grease with butter or olive oil.
Pour 1/4 cup batter per pancake. Cook until bubbles begin to form and pop. Flip, and cook the other side for about 2 minutes.
Enjoy!
Notes:
Serve with syrup, fruit, eggs, grits, sausage, or bacon!
Italian Pastina
When I was a child, I would beg my mother for this dish. I could have been feeling sick, or maybe it was a cold day. Maybe nothing was going on at all! But she would always make it for me. Warm and comforting, it reminds me of home, of childhood, of my mother’s love, and of heritage. I don’t make it as often as I used to ask for it, but it lives in a special place in my heart forever.
Ingredients:
1 cup chicken broth
1/2 cup dry pastina
1 tbsp butter
6 tbsp warm milk (I use plant based now)
Ground black pepper
Pecorino Romano Cheese
Instructions:
In a saucepan, bring the broth to a boil and add the pastina. Cook until most of the broth is absorbed, about 5 minutes.
Warm the milk in the microwave for about 10 seconds. Just as the pastina absorbs the rest of the broth, remove from the heat and add the butter and milk. Stir until evenly mixed.
Add the pepper and cheese, and some salt if desired.
Enjoy!
Notes:
Feel free to add some chopped cooked vegetables such as carrots, celery, or add some spinach right at the end (it will cook quickly).
Chicken Stemperata
This recipe hails from my grandmother, who cooked it for my father and his sister as they grew up in a close-knit neighborhood in New England. It is filling, warm, has a hint of brine, and was the first recipe mentioned when asked, “What did mom use to make?”
Ingredients:
1 medium chicken, cut into 8 equal pieces
Olive oil
2 medium russet potatoes, peeled and cubed
2 red bell peppers, cut into strips
1 stalk celery, diced
2 medium carrots, peeled and sliced thin
2 tbsp salt packed capers
1/2 cup whole Sicilian olives
4 cans plum tomatoes
Pinch crushed red pepper
1 1/2 cups dry red wine
Chopepd fresh parsley to taste
Salt and pepper to taste
Instructions:
Season the chicken pieces with salt and pepper. In a large pot or Dutch oven, heat 3 tbsp of olive oil until hot but not smoking. Add the chicken pieces and brown on both sides. Remove and set aside on a plate.
In the same pot, add the potatoes, peppers, celery, carrot, capers, olives, tomatoes and crushed red peppers. Break apart the tomatoes with a spatula. Add enough water to just cover the vegetables and bring to a boil. Cover and lower the heat to simmer for about 45 minutes, or until the firmest vegetables are tender. Remove the lid and add the chicken pieces. Cook thoroughly.
Remove from heat and stir in parsley. Drizzle with more olive oil.
Enjoy!
