Mother’s Day is almost here, and, as a Home Chef, food is OF COURSE going to be a major part of celebrating Mom!
Now, before dragging Mom off to a two-hour brunch at a fancy restaurant, ask her what SHE wants…a quiet breakfast in bed? A nice dinner with the whole family? It’s her day, right? Find out how SHE wants to celebrate it.
Also, where does she want her meal? At the dinner table, a breakfast nook, al fresco, in a bubble bath? She put’s up with us 24/7/365…she can eat where ever she wants!
Just in case you end up in the kitchen, I’ve come up with some recipes to keep in your Mother’s Day arsenal and deploy based on how much time Mom actually wants to spend celebrating herself.
For breakfast, I propose a make-ahead menu, something you can prep (and clean up after) the night before. This might be the only morning Mom gets to sleep in all year…don’t wake her up early to the clanging of pots and pans.
If Mom is up for a nice long brunch, consider several small, light dishes with lots of fresh fruits and greens. You don’t want her too filled up before she hits the spa, right?
Dinner…I say go all out! This is the time to let your inner Iron Chef shine! Just make sure that you know what Mom likes and wants to eat. Again, and nice slow-cooker, or low maintenance (read: less dirty dishes for you) is ideal, so you can enjoy a great meal, and have time afterward to play a game, or watch Mom’s favorite movie together.
And…of course…dessert. I mean, we’re talking about Mom, right? Mother’s Day dessert is about quality over quantity, and less is more with the rich, decadent dessert recipes we’re looking at.
Pan-Seared Filet Mignon with Garlic-Mushroom Cream sauce
Risotto ai Funghi Porcini
Pasta alla Carbonara
Easy Caramel Apple Crisp Recipe
Mint Oreo Truffles
Chocolate Peanut Butter Pot de Creme
Sweet Butter Rum Plantains
Banana Bread Muffins with Brown Sugar Glaze
So let’s jump in…let’s show Mom just how awesome she is!
Click the cover (above) to download your free guidebook and recipes.
Happy Mother’s Day!
~ Chef Perry
We are entering the age of the “Home Chef”, a title that’s available to nearly everyone, regardless of age, or financial standing.
That’s what this book is about…because something amazing has begun to happen in the last two decades, something that has never before happened in the history of cooking…instead of growing wider, the gap between the home cook and the professional chef has actually begun to narrow, and continues to narrow exponentially with each passing year.
The time when these specialized skills were limited to those who could afford the cost and time required for culinary school are quickly passing into history.
The time when the sole requirement to elevate your cooking skills to this level…passion…is emerging.
It’s an amazing time to become a Home Chef…and if you have that passion, I’ll show you how.