Mother’s Day Recipes by Chef Emily
Take advantage of staying home and cook your mother/wife a meal this Mothers’ Day! Follow our simple recipes created by Chef Emily from Lakeside Seafood & Grill!
Green Bean: Cooking the beans…bring a pot of salted water to a boil over high heat. Add the green beans and cook for 2 to 3 minutes. Drain and immediately transfer to a bowl of salted ice water to stop the cooking. When the beans are cool, drain and set aside.
Bacon Shallot Vinaigrette:
- 4 slices bacon, sliced crosswise into 1/8-inch strips
- 1/2 cup finely minced shallots (or red onion, a yellow onion will be too strong)
- 1/3 cup sherry or red wine vinegar
- 2 tablespoons whole-grain mustard or dijon
- 1/2 cup extra-virgin olive oil
- 1 tablespoon finely minced fresh tarragon (optional)
- Kosher salt and freshly cracked black pepper
How to cook
- Put the bacon in a small saucepan over medium heat and cook, stirring often so the bacon doesn’t burn, until the fat begins to render.
- Add the shallots and cook until softened (clear looking), about 3 minutes. Remove the pan from the heat and whisk in the sherry or red wine vinegar and mustard, followed by the olive oil and tarragon (optional).
- Season as needed with salt and pepper.
- Pour vinaigrette over steamed beans, toss and serve
Bearnaise Sauce for your Striploin:
- 60 ml white wine vinegar
- 125ml white wine
- 2 shallots, chopped
- 1 sprig fresh tarragon
- 4 egg yolks
- 180ml butter, melted and cooled
- 1 tablespoon chopped fresh tarragon
- Salt & Pepper to taste
How to cook
- Bring the Vinegar and wine to a boil with the shallots and tarragon sprig. Reduce the liquid by
until 3 table spoons remains. Strain.
- Add the Vinegar reduction and egg yolks to a stainless-steel bowl.
- Place the bowl over a pot of lightly simmering water and whisk until the mixture is thick and
- Remove from heat. Off the heat, drizzle in the butter while whisking constantly.
- Add the chopped tarragon. Season. If the sauce seems too thick, whisk in a little hot water. Keep at room temperature.
Green Beans with Shallots and Toasted Almonds:
- Kosher salt, to taste
- 2 lb. haricots verts or regular green beans, trimmed
- 1 Tbs. unsalted butter
- 1 Tbs. plus 2 tsp. olive oil
- 4 shallots, thinly sliced
- Freshly ground pepper, to taste
- 1/2 cup sliced almonds, toasted
How to cook
- In a large sauté pan over medium heat, melt the butter with the 1 Tbs. olive oil. Add the shallots and season with salt and pepper.
- Cook, stirring occasionally, until the shallots begin to brown, about 6 minutes.
- Reduce the heat to medium-low and cook, stirring occasionally, until the shallots are caramelized, about 6 minutes more. Transfer to a paper towel-lined plate.
- In the same pan over medium-high heat, warm 1 tsp. of the olive oil.
- Add half of the green beans, season with salt and pepper and cook, stirring occasionally, until they are heated through and lightly browned, 3 to 4 minutes.
- Add half each of the shallots and almonds and stir to combine.
- Transfer to a bowl. Repeat with the remaining olive oil, green beans, shallots and almonds.
- Toss all of the beans together, then transfer to a serving bowl and serve immediately. Serves 4
- 3 lb. red potatoes, unpeeled
- 1/3 cup plain yogurt
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 Tbs. Dijon mustard
- 3 Tbs. fresh lemon juice
- 8 green onions, white and light green portions thinly sliced
- 2 celery stalks, finely chopped
- 2 apples finely diced (optional)
- 2-3 Tbs. chopped fresh dill or basil
- Salt and freshly ground pepper, to taste
How to cook
- Bring a large pot three-fourths full of salted water to a boil over high heat. Add the potatoes and boil until tender when pierced with a fork, 15 to 20 minutes.
- Drain and let cool completely in the refrigerator for at least 1 hour. Cut the potatoes into 3/4-inch dice.
- In a large bowl, stir together the yogurt, mayonnaise, sour cream, mustard, lemon juice, green onions, celery, apple and the chopped dill or basil.
- Add the potatoes. Season with salt and pepper and toss gently to mix.
- To serve, transfer the salad to a large serving bowl and garnish with parsley, mint and basil sprigs.
Twice Baked Potatoes (double the recipe and freeze the other half for another day):
- 4 large baking potatoes (russet)
- 6-8 slices bacon
- 1/2 cup sour cream
- 1/2 cup of cream cheese
- 1/4 cup milk
- 1/2 cup of butter
- 1/2 teaspoon seasoning salt
- 1/2 teaspoon pepper
- 1 cup or so of shredded Cheddar cheese
- green onions
- corn or black beans (optional)
How to cook
- Scrub/wash your potato skins. Rub butter or olive oil on the skin of the potato, then salt the outside of the potato. Pierce each potato with the tines of a fork. Bake your potatoes on a baking sheet or directly on the oven grates, bare with no tin foil, in a 400 degree oven until soft – anywhere from 40-50 minutes depending on the size!
- Start your bacon cooking, chop it into little slices and cook in a pan.
- Slice the potatoes in half when they are cool enough to handle.
- Carve out the soft insides, as much as you want, and put it in the bowl. Leave some in the potato to hold the shape. I find then when you eat it, you can literally just carve off bites one at a time, instead of a mushy mess.
- Add in your butter, sour cream and cream cheese to the potato filling, mixing in completely.
- Add milk until they are the perfect texture for your palate.
- Mix in the seasoning salt and pepper.
- Drain the cooked bacon and add it and half a cup of cheese to the filling, mixing in completely.
- Add in green onion to taste, start with a 1/4 cup.
- Stuff the potatoes with the filling and add the rest of the cheese on top.
- Bake at 350 degrees for 15 minutes.
- Serve these with sour cream sprinkled with a little seasoning salt
- 200g sugar
- 5tbsp corn syrup
- 5 tsp baking soda
How to cook
- Spray a baking sheet with non stick spray.
- Boil the sugar and corn syrup until the colour is light in amber.
- Stir occasionally. Once the mixture is amber colour, add the baking soda and stir vigorously.
- Lay over a baking sheet as thinly as possible. Cool, break apart.
Chef Emily’s Favorite Brunch Recipes:
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed brown sugar
- 2 tablespoons corn syrup
- 1 (8 to 9) inch round loaf Challah bread
- 5 large eggs
- 1 1/2 cups half and half
- 1 teaspoon vanilla
- 1 teaspoon Grand Marnier
- 1/4 teaspoon salt
How to cook
- In a small heavy saucepan, melt butter with butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13 by 9 by 2-inch baking dish.
- Cut 6 (1-inch) thick slices from center portion of bread, reserving ends for another use, and trim crusts.
- Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
- In a bowl whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread.
- Chill bread mixture, covered, at least 8 hours and up to 1 day.
- Preheat oven to 350 degrees F and bring bread mixture to room temperature.
- Bake uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
About Living Water Resorts
Located at the southern tip of Georgian Bay, Living Water Resorts is the only resort in the area situated right on the shores of Georgian Bay in the heart of Collingwood. With 370 luxurious one-bedroom and two-bedroom suites equipped with living/dining room and kitchen areas perfect for extended stays. Onsite amenities include Ontario’s only Aquapath spa, an 18-hole championship golf course, a marina with a wide array of water sports, and award-winning dining including Collingwood’s only waterfront restaurant. For further information, please call (705) 446-3282. www.livingwaterresorts.com