Zesty Brunch Ideas for Mom
Let’s face it: Sometimes cooking for mom can be tough. Delight her this weekend with a twist on standard brunch fare enlivened with Indian-inspired spices. We asked Instagrammer @restaurantfairy Malini Sood Horiuchi to share with us some recipes that both honor the season and pack punch. The first three recipes are she came up with.
Shilpa Uskokovic caught our eye as a loyal #eqdailypic contributor with striking photos of inventive recipes from her kitchen in Queens. Born and raised in India, Uskokovic came to America to study food and cooking at The Culinary Institute of America, where she graduated with an associate degree in culinary arts. She moved to Astoria and worked–first as a savory cook then switched to pastry–at notable NYC restaurants like Perry St., Maialino, Marea, and The NoMad. Now in Sunnyside, she's looking to start her own online project combining food and entertaining with "artisanal and ethically produced home goods," but until its debut, we'll remain loyal fans of her Instagram and beg her for more recipe pitches. Check out the last for recipes to cook like Shilpa.
PREPARATION SCHEDULE (for Shilpa's menu)
5 days ahead: Shape and freeze biscuits.
3 days ahead: Blanch asparagus. Make ramp butter.
1 day ahead: Make panna cotta.
20 minutes ahead: Bake off biscuits. Macerate berries. Bring ramp butter to room temperature.
Just before eating: Finish the asparagus dish. Cook eggs.
This Sunday spread serves four. Some of the following measurements are in grams. Uskokovic explained precision is key and "the single best thing you can do to improve your baking." So, heed her suggestion, use a scale (a decent one will cost under $40) and make this your most delicious Mother's Day yet–especially if you've never cooked with ramps.