MomsMenu.com offers a variety of newsletters from holidays to kid's recipes. Check them all out by clicking here or use the links below to view a sample of what we have to offer.
Brunch is so popular in America that it's easy to assume we invented it. But, no. At the turn of the 19th century, a British gentleman coined the term to describe a new fashion among the privileged classes: lingering over a combined breakfast and lunch after their early-morning hunt. What we Americans did was turn brunch into a leisurely weekend tradition to be enjoyed by any and all.
Inviting company is all very well, but it's equally nice to relax with family over an appetizing mid-day feast. So, what to eat? One of the best ideas to come along is a savory Tomato Gratin (photo) from the kitchen of celebrity chef Sara Moulton. Though the recipe appears in Sara's Secrets for Weeknight Meals (Broadway Books, 2005), it's an extremely brunchable dish. Vivid color and vibrant flavor are welcome on any brunch buffet, and cheery-red, tangy-sweet tomatoes deliver on both counts.
One of Moulton's "secrets" is presalting the tomatoes to release excess liquid and concentrate the flavor. Though red pepper flakes give this casserole contemporary zing, and the cheese of choice is Parmigiano-Reggiano, she tops it with an old-fashioned cracker crust. "I like using Ritz® crackers because their buttery taste reminds me of my grandmother--this is the kind of dish she would have served," says Moulton. The Fresh Tomato Gratin is a fit for many menus; good pairings include quiche and salad greens, scrambled eggs and sausage, or sliced ham and steamed asparagus.
Another enticing brunch idea: Make a luscious tart from Florida-grown tomatoes, in plentiful supply through the winter and spring months. Tomato slices, arranged on a savory bed of sautéed onions and cheese, are brushed with thyme-seasoned olive oil before the tart goes in the oven. To round out the brunch menu, serve the Fresh Tomato Tart with a tossed salad consisting of mixed spring greens, orange and avocado segments, and sliced red onion.
Smoked salmon and cream cheese would be taken for granted on a bagel. Put them on a precooked pizza crust instead. Add a scattering of juicy tomato cubes, and everyone will sit up and take notice. Special as it is, this pizza is so easy to assemble that it's recommended for brunchers who don't want to interrupt their weekend lazy streak.
To make sure your tomatoes are at their best for these brunch dishes, keep them at room temperature until they turn red and soften slightly. To speed up the ripening process, place the tomatoes in a paper bag and close the top. Good looks and great flavor explain why we love tomatoes so much, but it's worth remembering that they are an excellent choice nutritionally, contributing to the "five a day" goal many of us struggle to reach. Vitamins A and C, fiber and the antioxidant lycopene are among the nutrients packed into every bite of fresh tomato.
Sitting down to a lavish brunch, we would do well to recall the words of Guy Beringer, the English sportsman who reportedly invented this pleasant hybrid meal: "Brunch puts you in a good temper. It makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week."
Fresh Tomato Gratin
Adapted from Sara's Secrets for Weeknight Meals, Broadway Books 2005
2 pounds firm-ripe tomatoes, cut in wedges
Salt (preferably coarse Kosher salt)
3 tablespoons extra virgin olive oil
2 large garlic cloves, minced (about 1 tablespoon)
1 teaspoon red pepper flakes (optional)
Freshly ground black pepper
18 round butter-flavored crackers (about 1-1/4 inches in diameter)
1-1/2 ounces Parmigiano-Reggiano cheese, finely grated (about 1/2 cup)
2 tablespoons rinsed, dried, and chopped fresh herbs such as oregano, marjoram, thyme, basil or a mixture, or 2 teaspoons dried herbs
Preheat oven to 425°F. Sprinkle tomatoes liberally with salt and let drain in a colander for 15 minutes. Transfer to paper towels and gently pat dry. While tomatoes are draining, combine oil, garlic, and red pepper flakes, if using; set aside. Lightly oil a baking dish large enough to hold the tomatoes in a single layer. Arrange tomatoes in the dish, skin side down; drizzle reserved garlic oil over them and sprinkle with black pepper. Put crackers in a zippered plastic bag; crush with a rolling pin. Add cheese and herbs to crumbs in the bag; shake to combine; sprinkle the crumb mixture evenly over the tomatoes. Bake gratin in the upper third of the oven until the crumb topping browns and the tomatoes are heated through, 12 to 15 minutes.
YIELD: 6 to 8 portions
Fresh Tomato Tart
Prepared pie dough for one 9-inch pan
1-1/2 pounds fully ripened Florida tomatoes, sliced thin
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon olive oil, divided
1/2 cup chopped onion
1 tablespoon Dijon mustard
2 cups shredded cheddar cheese
Press dough into a tart pan with a removable bottom or a pie plate; trim edge. Chill for 30 minutes*. Meanwhile, place tomato slices between several sheets of paper towels to absorb moisture; let stand for 20 minutes. Preheat oven to 375°F. In a small bowl, combine, thyme, salt and pepper; set aside. In a medium skillet over medium heat, heat 2 teaspoons of the olive oil. Add onion; cook and stir until translucent, about 5 minutes. Spread mustard on bottom of tart shell. Sprinkle 1 cup cheese and all of the sautéed onion evenly over mustard. Top with half of the tomato slices. Sprinkle with half of the thyme mixture and the remaining cheese. Cover with remaining tomato slices and sprinkle with remaining 1 teaspoon oil and remaining thyme mixture. Bake until pastry is golden brown, about 30 to 40 minutes.
YIELD: 6 to 8 portions
*For a crisper crust: Pierce the bottom and sides of the chilled dough. Bake unfilled, in a 425°F oven until pale gold, about 10 minutes. Cool and fill as directed.
Smoked Salmon and Tomato Pizza
1 pre-baked 12-inch pizza crust (14 ounces), preferably thin crust
1/2 cup whipped cream cheese
4 ounces thinly sliced smoked salmon, cut in strips
1 cup diced fully ripened Florida tomato
1/3 cup diced red onion
2 tablespoons capers, rinsed
2 tablespoons chopped fresh parsley
Freshly ground black pepper
Heat oven to 375°F. Place pizza crust on a baking sheet. Bake until hot and crisp, about 5 minutes. Spread crust with cream cheese. Scatter salmon, tomato, red onion, capers and parsley on the cream cheese. Season to taste with black pepper.
YIELD: 6 to 8 portions
"OUTA HERE" BREAKFASTS FOR WEEKDAY MORNINGS
Breakfast on the go has become a necessity for many, but you don't have to sacrifice health and taste. To prevent the late-morning energy dip-not to mention crankiness-that comes from skipping breakfast, take the time to eat a morning meal with a good mix of vitamins, minerals, protein and other nutrients. These "rise and shine" ideas offer a break from the usual bowl of cereal or fast-food pit stop:
Fill a buttered, toasted English muffin or warm flour tortilla with scrambled egg, microwaved bacon and fresh tomato slices.
Stir sliced banana or apple, raisins and a drizzle of maple syrup into a bowl of steaming oatmeal.
Add chopped tomato to scallion cream cheese and spread on a hot toasted bagel.
Top a slice of leftover cheese pizza with thin tomato slices, and heat in a toaster oven.
Spread whipped cream cheese on a large celery rib, and stud with raisins.
Layer Jack or American cheese with tomato slices on a piece of whole-wheat bread. Toast or broil the open-faced sandwich until the cheese melts.
Stir fresh or frozen blueberries into lemon or vanilla yogurt.
Mix chopped tomato, cucumber and scallions into a serving of cottage cheese.
Spread a few of your favorite crackers with peanut, hazelnut or soybean butter, and grab an orange on the way out the door.
Let's Get Cooking!
While there are many reasons for teaching kids to cook -- less expensive than eating out, preserves family heritage, etc, the most important
reason is that by teaching your child to cook, you're giving him a better chance to be a healthy grown-up. Enabling your child with the ability
to appreciate freshness and to transform ingredients into tasty foods opens their eyes to making wiser choices about what to eat...
Related Articles: 
Let's Get Cooking!
