A Mother’s Day Menu for the Dad Who Can’t Cook
May 2, 2012
•Le Cordon Bleu
•Chicago
• 0 Comments
A Mother’s Day Menu for the Dad Who Can’t Cook
For some dads, the kitchen is as about as foreign as the inside of the women’s restroom. You may not be that bad, but chances are, mom still does nearly all of the cooking. Your culinary education probably consists of grilling burgers and steaks, while the missus does most of the heavy lifting in the kitchen. Right?
It’s only natural for us to recommend that you cook her a nice meal for Mother’s Day this year. Before your palms get too wet, take the time to read these simple recipes for an easy to prepare but delicious Mother’s Day dinner. This simple and delicious menu can serve as your personal Chicago cooking school for your sweetheart’s special day. Expanding your culinary education has never been so easy.
Strawberry Feta Salad
This salad is so simple to make, it should be criminal for it to taste so good.
Ingredients:
- 10 ounces mixed salad greens
- 1 pint fresh strawberries chopped
- 4 ounces of crumbled feta cheese
- 4 ounces of walnuts chopped
Preparation:
- Wash the salad greens and place them in a large serving bowl
- Top with feta, strawberries, and walnuts
- Serve with red wine vinaigrette. We recommend a store brand called Brianna’s Blush Wine Vinaigrette. It is delicious and as good as most homemade dressings
Oven Fried Chicken
Fried chicken is neither easy or all that good for you. Oven-fried chicken, however, is both.
Ingredients
- 4 chicken leg quarters
- 1 cup of Italian bread crumbs
- 1 cup of all-purpose flour
- 2 teaspoons of salt
- 1 teaspoon of black pepper
- 2 teaspoons of garlic powder
- 1 teaspoon of onion powder
- ½ teaspoon of ground red pepper
- 1 quart of buttermilk
Preparation
- Wash chicken under warm water and pat completely dry
- Place chicken in a large mixing bowl and cover completely with buttermilk.
- Cover and let sit in the refrigerator for 2 hours
- Mix all the remaining dry ingredients together and pour into a large baking dish
- Preheat oven to 400 degrees F
- Prepare a baking tray with 3 tablespoons of peanut or canola oil
- Take the chicken from the buttermilk and let the excess run off. Dredge chicken in the flour mixture
- Arrange the coated chicken parts on the baking tray
- Cook for 30 minutes and turn chicken pieces over
- Cook for another 15 minutes or until chicken is golden brown and the juices run clear
Roasted Cauliflower
Love it or hate cauliflower is packed with nutrition. This simply recipe can definitely put you in the love it category.
Ingredients:
- 1 head of cauliflower
- 2 tablespoons of olive oil
- 1 teaspoon of kosher salt
- 1/8 teaspoon of ground red pepper
- Black pepper to taste
Preparation:
- Preheat oven to 400 degrees F
- Remove cauliflower florets from the stalk
- Mix in bowl with olive oil, salt, red pepper, and a few grinds of cracked black pepper
- Spread cauliflower onto a baking tray
- Cook for about 40 minutes or until tops of cauliflower start to brown and crisp
As for dessert, we can only do so much. The rest is up to you, dad.
This article is presented by Le Cordon Bleu College of Culinary Arts in Chicago. Le Cordon Bleu College of Culinary Arts in Chicago offers culinary arts and pâtisserie and baking training programs in Chicago, Illinois. To learn more about the class offerings, please visit Chefs.edu/Chicago for more information.
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