Mother’s Day Brunch? Garden Fresh Ingredients & Ina Garten’s Chive Rissoto Cakes Help to Make it Special…
Do you love breakfast in bed? I sure do, and when I was growing up, sometimes my sister and I would serve it to our mom as an unexpected treat – especially on Mother’s Day. Part of what made it so special was the ritual of harvesting fresh flowers and herbs from the garden, and arranging them in petite bouquets on a tray filled with fresh squeezed orange juice and homemade treats like eggs over-easy, French toast or homemade muffins. There’s something about enjoying a decadent meal, without leaving the comfort of warm covers, that can make a girl feel really special. And every mom deserves to feel like a queen on Mother’s Day…
The herbs in my potager are overflowing their boundaries this year; mainly due to the unseasonably warm temperatures we are having in the Northeast. With all of the extra chives on hand, I decided to give Ina Garten’s Chive Rissoto Cakes a try; substituting them for the usual potatoes with my eggs for brunch. Not surprisingly, I was once again blown away by Ina’s ability to turn a few simple ingredients into a knock-out dish. This rice cake recipe will definitely be added to my regular brunch -and dinner- rotation. I think the flavor and texture of these cakes make them the perfect accompaniment to almost any main course -especially fish or shrimp- Â or simple light meal, such as a garden salad.
I wish I could cook something special for my sister tomorrow, since this is her first Mother’s Day with baby Morgan, but we are many hours apart, and I will be working the holiday this year. Hopefully, I will be able to make it up to them on a more leisurely weekend. Someday, I will show my nephew how to arrange a special tray, like the one pictured above, for his mom. I know she would love it.
Happy Mother’s Day to all of the Mothers out there. Enjoy your day. Thank you for the love and care you give to your children all over the world…
A fragrant bouquet of Viburnum ‘Anne Russell’ makes a lovely centerpiece if you decide to dine at the table… (raku vase by Richard Foye)
Chive Risotto Cakes
1 Â Â Â Â Â Â cup Arborio rice
4 Â Â Â Â Â Â quarts fresh, cold water
1/2 Â Â Â Â cup plain, Greek-style yogurt (or sub. sour cream)
2 Â Â Â Â Â Â extra large eggs at room temp
3 Â Â Â Â Â Â tbs freshly minced chives
1 1/2Â Â Â cups grated Fontina cheese, (or sub. 5 oz Gruyere)
1/2Â Â Â Â Â tsp fresh ground black pepper
1 3/4 Â Â Â tsp Kosher salt
3/4Â Â Â Â Â cup Japanese panko/ dried bread flakes, (or sub dried bread crumbs)
Good quality olive oil
In a large pot, bring 4 quarts of water to a boil, add 1/2 tsp salt and Arborio rice. Cook for 20 minutes, stirring occasionally until the grains of rice are soft. Drain and run rice under gold water in a sieve until cooled. Drain and set aside.
While the rice is cooking, mix yogurt, cheese, eggs, chives, pepper and 1 1/4 tsp salt in a medium sized bowl.
Add the cooled rice to the yogurt mixture and and thoroughly combine ingredients.Â Wrap the bowl in plastic and refrigerate for a minimum of 2 hours until the mixture is firm.
When you are ready to begin preparing for your meal, preheat an oven to 250 degrees. Spread the dried bread flakes, (or crumbs), in a working dish or bowl with low sides. Form rice balls from the mixture using a large spoon or ice cream scoop.
Using a patting motion, flatten the balls into round patties approximately 3/4″ thick, (about 3″ diameter). Place a half dozen or so patties into the bread flakes and turn to coat both sides. Heat 3 tbs of oil in a skillet set to medium-low heat.Â Add the patties to the hot oil and cook 3 minutes or so on each side until golden brown. Cook in batches and add to a heat-safe dish in a warm oven.
Patties may be kept warm in an oven for a half an hour or so, and should be served hot. Try them with eggs and a special mimosa for Mother’s Day Brunch, or with dinner anytime. The patties may be made and refrigerated in advance.
From Ina Garten’s Endlessly Inspirational: Barefoot Contessa Back to Basics
Words and Pictures copyright 2010 Michaela at The Gardener’s Eden. All Rights Reserved.
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