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La Cucina di Betty: Mom, step aside!
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Anonymous user Tue Apr 17, 2007 10:41:52 PDT
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0 responses 0 comments Soon it will be Mothers Day and time for mom to step aside! Let Dad and the kids cook dinner for Mom.
For dads, Mothers Day is a time to forget the sports on TV and the round of golf at the club — just shower Mom with love and affection so she can kick up her heels and relax.
But Dad and the kids in the kitchen? It’s OK, it will be a learning lesson for everyone. Giving your children responsibilities is an important way of making them feel involved in family life. Mom, you can still assist.  Just sip on your iced tea while watching a chick flick and shouting commands from the sofa.
Here are some user-friendly kitchen tips for Dad and the kids:
• First of all, Dad and his kitchen crew, the kids, need to take a trip to the store, and with grocery list in hand pick up everything needed to prepare the meal.
• Once home, start out with everyone washing hands. You wouldn’t want to make mom sick, would you?
• Gather all the pots, pans, measuring cups, and spoons you will be using and have them handy.
• Have all your ingredients ready to go, and make sure everything edible is washed and dried.
• Read and re-read your recipe to make sure you understand all the directions before you begin (and perhaps have a fire extinguisher on hand — you never know what a day in the kitchen with Dad is really going to be like!).
• After dinner, remember to wash all the pots, pans, and plates. Don’t leave these for Mom. Maybe soak all the cooking utensils while having dinner — this makes cleanup a lot easier.
So Dad and kids, make Mom queen for a day. She is sure to feel extraordinary when she sees all the time and effort you have put into this memorable day.  And Mom, perhaps leave this Southwest Voice edition out where Dad and the kids can find it. Go ahead and give them a hint and then prepare to be pampered. I designed this menu to be as easy as possible — bon appetit!
Happy Mothers Day!

Granita
Granitas are tiny chunks of ice created by stirring liquid several time while it freezes. Granitas are fantastic for making ahead and so easy — no skillful techniques or fancy equipment needed. Put the kids in charge of this one — they will love going to the freezer to check on it every 30 minutes and watch it turn into an iced treat. But make sure they remember to close the freezer door! Remember, don’t eat it too fast unless you want to experience brain freeze!
• 1 cup water
• 1⁄2 cup sugar
• 3 cups cranberry juice
• 2 tablespoons lemon juice
In a medium saucepan, combine the sugar and water and bring to a boil, stirring until the sugar dissolves. Let cool.  Add the cranberry juice and lemon juice and pour into a chilled metal baking dish. Place in the freezer and freeze, checking on it every 30 minutes until the mixture is firm. When it starts to freeze, scrap it with a fork and continue to do so every 30 minutes until the ice mixture is firm. This takes about three to four hours, so I would start this in the morning. Once it freezes and becomes small pieces of ice, it will stay solid. You can put it in a plastic container with a lid until ready for use. Keeps for a long time in the freezer. Serve it to Mom in a martini glass with a fresh flower and a mint leaf. Serves six.

Sauteed peas with garlic
A very simple vegetable dish. Make sure you watch this closely while cooking so the garlic doesn’t burn.  A great job for one of the kids to be in charge of.
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 10-ounce package frozen petite peas
• 3 garlic cloves, minced
• Salt and pepper to taste
Heat the butter and the oil in a medium skillet, add frozen peas and garlic. Cook over medium high heat for five to eight minutes. Salt and pepper to taste. Serve immediately. Serves four to six.

Mozzarella and tomato salad
Fresh mozzarella is packed in water. It is generally made from whole milk, and has a much softer texture and a more delicate flavor than processed mozzarella. You can find this in most markets in the gourmet deli section, or try Trader Joe’s. Serve with sourdough bread so you can dip the bread into the remaining oil.
• 2 large ripe tomatoes, stems cut out and sliced 1⁄4-inch thick
• 8 ounces fresh mozzarella, sliced 1⁄4-inch thick
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 4 tablespoons extra virgin olive oil
• 10 fresh basil leaves
Arrange tomato and mozzarella slices on a platter or individual salad plates, overlapping slices and fanning them out like a deck of cards. Sprinkle with salt and pepper then drizzle with olive oil. Tear basil leaves into bits and sprinkle on top. Serve immediately. Serves four to six.

Petite filet mignon
• 4 petite filet mignons, 4- to 6-ounce each (have butcher cut these for you)
• Olive oil
• Kosher salt and pepper to taste
Brush both sides of meat with olive oil. Then salt and pepper the filets. Sear both sides in a hot skillet on high heat, about two minutes per side. Finishing cooking the filets in a hot oven (450 degrees). Cook four to five minutes for rare, and five to six minutes for medium rare, depending on the thickness of filet. Let meat rest for five minutes before serving.

Jasmine rice
Jasmine rice is a fragrant, long-grain rice from Thailand. It is soft and sticky when cooked. It needs to be rinsed before cooking to rid it of extra starch.
• 2 cups jasmine rice, rinsed under cold water
• 4 cups water
• 1 teaspoon salt
• 3 tablespoons soy sauce
• 1 tablespoon butter
• 2 green onions, sliced thin (the white and little of the green)
Combine rice, water and salt together, bring to a boil over a medium-high heat. Stir once. Boil uncovered for 10 minutes. Water should be evaporated.  Add soy sauce, green onions, and butter then mix. Serve immediately. Serves six.

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