Thursday, May 15, 2008

Cooking for Mom

My mom was in town for the past few weeks to help out with the wedding planning, so I had a rare opportunity to cook for her on Mother's Day. Since we were doing engagement photos on Mother's Day, we actually decided to cook dinner for my mom on Saturday. My mom didn't really have any preference as to what she wanted for dinner, so it was up to us to decide what to prepare and serve. We spent a good part of the morning deliberating various options but ultimately, Karen came up with the fabulous menu that follows.

We began our dinner with a simple fennel and orange salad. It was crisp and refreshing and a nice way to start off our meal. Plus, it was fun to suprême some oranges.

For the main course, Karen decided to go with surf and turf. The "surf" dish was roasted sockeye salmon with roasted plum tomatoes and caramelized lemon slices, courtesy of Dave Lieberman. Not only was it a fabulously colorful dish, it was quite delicious as well (even though I did overcook the salmon a little bit this time). We used Meyer lemons in the dish, which added a bright, citrusy flavor.

The "turf" component of our meal was a roast of the Bay Area-favorite Fred's Steak. Not the prettiest thing to look at, but in this case, looks are deceiving - it was wonderfully tender and flavorful as usual.

We didn't neglect our veggies. In fact, we had two sides of vegetables. The first was a side of roasted purple cauliflower:

We also enjoyed some tender asparagus tips, which we roasted with garlic and sesame oil.

Yes, it was a lot of food. Probably too much, but it was a lot of fun to cook for my mom. Of course, we didn't forget dessert. For the sweet ending of our meal, we had macerated strawberry and raspberry shortcake with a little bit (okay, a lot) of whipped cream and mint chiffonade.

It was a very hearty and satisfying meal. I have to give kudos to Karen for putting together such a fantastic menu. My mom loved the dinner and is looking forward to many more meals cooked by us in the future.


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