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Video: Surprise mom with delicious Mother’s Day lunch

  1. Closed captioning of: Surprise mom with delicious Mother’s Day lunch

    >>> this morning, happy mother's day today. nothing says i love you more than a home cooked meal. here with a lunch menu is chef cory of the harvard room, good to have you here.

    >> thanks, natalie and billy .

    >> what are you cooking up for mom?

    >> we've got a really simple mother's day menu. this is your one time to impress your mom. don't take her to a restaurant, most stressful time to go to a restaurant. cook at home even better cook at her house. my mom's watching like what? that guy has never cooked for me in 15 years. i work every mother's day it's different. first we have a chilled melon avocado yogurt soup, with a toasted almond on top and this is like five minutes start to finish,avocado, billy good job, i was just going to jump on you. this is mother's day, you should be eating and billy should be cooking. we'll treat you. we're going to put a little bit of that on.

    >> mom, did you enjoy that?

    >> my sous chef is bailing, eating the food.

    >> you're making polenta with shrimp.

    >> don't let them burn, billy .

    >> the polenta, one, don't use instant polenta. it's cheap. fresh ground polenta, first it takes an hour so start that first. this is chicken stock , olive oil , cheese, but the per

    >> no cream. low and slow. once we have the shrimp out, billy , start dumping the tomatoes, asparagus and garlic. this is incorporating string ingredients.

    >> fgarlic.

    >> and white wine and fire the shrimp back in. cooking this at home let it go 30 seconds until the tomatoes juice out with the shrimp. polenta in the bowl.

    >> gosh, natalie.

    >> i love it.

    >> grab one of the gin and white mine sangria, the quintessential mom drink, it's a girly drink and yes i am generalizing. we have lemon pound cake with kurd and poached rhubarb on top. do you this your mom will love you.

    >> i'm going to numb mom first with this and then i'm going to butcher the meal and she'll love me anyway.

    >> you've got experience.

    >> great to have you here

TODAY recipes
updated 5/9/2013 6:13:30 PM ET 2013-05-09T22:13:30

Recipe: Chilled melon and yogurt soup with avocado cream, mint and toasted almonds

  • For soup:
  • 4 cups very ripe cantaloupe
  • 1/2 cup plain Greek yogurt
  • Zest and juice of 1 lime
  • 2 teaspoons honey
  • 3 mint leaves
  • 2 basil leaves
  • Pinch of kosher salt
  • Cold water to adjust consistency as desired
  • For garnish:
  • Toasted, sliced almonds
  • Avocado cream:
  • 1 ripe avocado
  • 1 tablespoon lime juice
  • 1/2 cup Greek yogurt
  • Pinch of salt

For soup:

Place all of the ingredients in a blender and puree until smooth. If the soup is too thick, add cold water in small increments until the desired consistency is reached. Chill in refrigerator until ready to serve.

For garnish:

Blend ingredients until smooth.

For assembly:

Ladle 6 ounces of the soup into chilled, wide-rimmed bowls. Garnish with a dollop of the avocado cream, sliced almonds and thinly-sliced mint leaves.

Recipe: Cheesy polenta and prawns with asparagus and tomato

  • For polenta:
  • 1 cup whole grain, medium grind cornmeal 

  • 1 tbsp kosher salt 

  • 1 liter chicken broth (may require more throughout cooking) 

  • 1 tbsp cold butter 

  • 2 sprigs chopped thyme 

  • 1/2 cup grated Parmesan
  • Zest of 1 lemon
  • Cracked pepper
  • For prawns:
  • 1 pound peeled and deveined medium shrimp (13/15 size)
  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped fine
  • 1 pound asparagus, cut on the diagonal into 1/2 inch thick slices
  • 4 plum tomatoes, seeded and chopped
  • 2 tablespoons white wine
  • 1 tablespoon good quality white wine vinegar
  • 1/4 cup chopped fresh basil
  • Sea salt and freshly ground pepper

For polenta:

In a medium sized pot, over the lowest heat possible, add cornmeal, broth and salt. This initial step will take a good 1.5 hours of cooking to achieve the best texture, so be patient and don't rush it. If the liquid evaporates too fast, simply top it off with more broth. We're looking for something that resembles the consistency of very soft oatmeal. Stir in the butter, lemon, cheese and cracked pepper. Adjust with salt to taste.

For prawns:

Dry the shrimp on paper towels and season on both sides with salt and pepper.

Heat 1 tablespoon of olive oil over medium-high heat in a large skillet and place the shrimp in a single layer. Cook about one minute on each side and remove to a plate.

Add remaining olive oil to the pan, add garlic and tomato, and cook one minute, until the tomato juices begin to evaporate. Add the wine and vinegar to the pan, along with the asparagus. Cook out for an additional minute, until the asparagus is just cooked, but still crisp.

Add the shrimp back to the pan along with the basil. 

Serve over the polenta garnishing with shaved parmesan, olive oil and basil leaves.

Recipe: Lemon cake with rhubarb and strawberry compote and lemon cream

  • For cake:
  • 1/2 lb butter at room temperature
  • 1 1/2 cups sugar
  • 2 1/2 cups AP flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon poppy seeds
  • 1 teaspoon salt
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 2 eggs
  • 3 egg yolks
  • 1 cup buttermilk
  • For lemon cream:
  • 1 cup plus 1 tablespoons sugar
  • 1/2 cup fresh lemon juice
  • 4 large eggs
  • 1 tablespoon finely grated lemon peel
  • 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
  • Pinch of salt
  • For rhubarb compote:
  • 3 cups 1/2-inch-wide pieces fresh rhubarb, woody ends discarded
  • 3/4 cup sugar
  • 1/4 cup water
  • 3 cups fresh strawberries, hulled, halved
  • 2 tablespoons chopped fresh mint

For cake:

Mix together butter and sugar in a stand mixer and cream until light and fluffy.  Add the eggs, one at a time until incorporated.  Fold in remaining ingredients taking care not to over mix.

Pour the batter into prepared pan and bake for 30 to 35 minutes at 350.

For lemon cream:

Combine 1 cup sugar, lemon juice, 4 eggs, egg yolk, and lemon peel in a heavy medium saucepan and whisk to blend. Whisk constantly over medium heat until mixture thickens and coats back of spoon thickly (do not boil), about 12 minutes. Cool slightly for about 10 minutes and transfer to blender. With the blender running on high, add the butter in small increments until well-blended and glossy. Pour mixture through strainer into medium bowl. Chill mixture until ready to plate.

For rhubarb and strawberry compote:

Combine rhubarb, sugar, and 1/4 cup water in heavy large saucepan over medium heat. Bring to simmer, stirring until sugar dissolves, about 2 minutes. Simmer gently until rhubarb is tender but still holding together, stirring occasionally for about 5 minutes. Stir in strawberries and cook out for an additional minute until berries just begin to soften. Transfer to bowl and stir in mint. Chill until cold.

To assemble:

This dish can be plated just as is with a square of lemon cake, curd and topped with the compote, or layered in a trifle glass.

Recipe: White sangria with gin and cucumber

  • 375 mL Moscato or other sweet white wine
  • 60 mL gin
  • 60 mL Triple Sec orange liqueur
  • 30 mL fresh lime juice
  • 180 mL sparkling water
  • 4 lime wheels
  • 2 sliced peaches
  • 8 slices of cucumber
  • 5 green grapes (cut in half)
  • 5 mint leaves

Chill all ingredients over ice in a pitcher.

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