Mother’s Day - "IMPRESS MOM"
Tuesday, April 28, 2009 at 1:08PM 
Mille Feuille
(Photo : Jackie Cameron)
Pamper your mother with a memorable meal using methods which will transport her on a journey of creativity. After all, all she ever does is spoil you. Create this gastronomic experience in your home.
A welcome, ice-cold, glass of refreshing, fruity flavoured tea will be received warmly. Tea’s full potential is often overlooked as many only know it for its “hot cuppa” properties.
The savoury kick from a Caesar salad is a great start to any meal as it stimulates the salivary juices. Over the years this dish has evolved into a typical everyday table salad. Disgraceful, if you ask me! This is a grand serving of food that was created in 1924 by an Italian chef, Caesar Cardini, at a restaurant in Tijuana Mexico. It was traditionally prepared at the table, with the greatest attention to detail and, today, it should be made with respect for its longevity. Interestingly, the original recipe was without anchovies… which suits me perfectly. The crisp romaine lettuce leaves, crunchy herbed croutons, salty capers, rich-creamy dressing and finely shaved parmesan makes this my favourite salad. The textures excite my palate. I often add sautéed bacon and onion or sliced sesame chicken breast or smoked salmon to this enticing salad. Scrumptious.
You have heard of risotto but have you ever cooked a moist, creamy, textured portion? A quaint description of this short grain rice in the Larousse Gastronomique says: “Each grain should retain its separate identity with a little bite.” This is a food many are anxious about cooking but once perfected it can be used as a main component, a starch helping, a filling for squid tubes and also a dessert – the options are endless. Up next is a vegetarian delight. My home-grown beetroot risotto with toasted walnuts, beetroot sprouts, wild figs and creamy Gorgonzola. Tempting flavours! Even carnivorous South African males agree...
Mille Feuille, when translated means “a thousand leaves”, is a classical dessert consisting of thin layers of puff pastry separated with layers of custard or Chantilly cream (flavoured cream with vanilla extract and castor sugar) and fresh fruit and/or berries. With the variety of fruit available this is the ideal dessert to round off a delectable lunch.
Mothers of any age will enjoy this menu for its use of traditional flavours and, at the same time, it's originality and freshness. Mom’s day off will result in the whole family’s culinary enjoyment. Bon appetité.
Take these recipes and try them.
ICED TEA
CAESAR SALAD
BEETROOT RISOTTO
MILLE FEUILLE
Post your comments and food-related questions below.
I look forward to hearing from you.
Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
033 263 2713
Reader Comments (5)
That mothers day Menu sounds amazing!!! Wow
Dear Jackie,
I just thought that I must just "Thank You" for the suffering you are causing me whilst reading your Mother's Day article on the Hartford Blog.
Let me explain... I am currently in my last week of a very strict 12 week diet and the beautiful photos of your Mille-Feuille are laughing at me, teasing me, mocking me and tempting me to the point of capitulation!!
"Thank You" so very much Jackie... it looks DELICIOUS!!
Kind regards,
Michael
Michael...your mail is GREAT!!!! I had a good laugh and I am very very very sorry for all the suffering I caused you. I do hope the diet is going well and that the last few days are not too difficult.
Yours in hospitality,
Jacqueline Cameron
(Head Chef)
Oh My... The carrot cake... first time try first time success.. My mom and sister in law enjoyed it...May your hands continue to receive blessings in order for ppl to be blessed as such.
Thank you for making the recipes so simple and realistic...
Blessings
Tumelo, only a pleasure. I am so glad this recipe worked for you and that your family members had the opportunity to enjoy a few slices.
Please do make use of my other recipes.
All the best with your cooking ventures.
Yours in hospitality,
Jacqueline Cameron
(Head Chef)