Lemony Lobster Asparagus Risotto

We adapted a recipe we found on Epicurious called Lemony Risotto with Asparagus and Shrimp. We decided to use lobster instead of shrimp because it is really in season at the moment.

The risotto is not difficult to make, it just requires a lot of attention. You have to stir it the entire time adding the liquid slowly. 

We added the smaller pieces of lobster in the risotto and served the larger pieces on the side. This dish was incredible.

Pork Chops with Sesame Ginger Carrots

Mother's Day Dessert: Orange Chocolate Pie

This recipe has become a favourite. It is fairly simple to make and everyone who has tried it has loved it so far. Not the healthiest of desserts but definitely the tastiest.

The graham crust was made using graham crust mixture (2 cups), 6 tablespoons of butter and 1/3 cup of marmalade. We lined the bottom of a spring form pan with the mixture and baked the crust for 15 minutes. As it was cooling we made the chocolate mixture in a saucepan by heating 2/3 cups of whipping cream and once it was simmering we added 6 ounces of bittersweet chocolate, 2 tablespoons of Grand Marnier and 1 table spoon of orange zest. Once the ingredients have properly mixed together, we poured it onto the crust and refrigerated it overnight. We served it with whipping cream and orange zest. We now use a lot of orange and lemon zest in many of our recipes. It adds so much flavour.

Mother's Day Main Course: Prosciutto Wrapped Cod with Twice Baked Potatoes

This fish recipe was taken from the New York Times website in a column by Mark Bittman. ttp://www.nytimes.com/2008/11/05/dining/051mrex.html

We made a pesto with basil, olive oil and almonds and spread it on the pieces of cod which we then wrapped in prosciutto and cooked the pieces in a pan. We then baked in the oven for 10 minutes just before serving.

It was served on a bed of asparagus accompanied by twice-baked potatoes (recipe from "The Kitchn" website, http://www.thekitchn.com/thekitchn/recipes. These potatoes are a lot of work but can be prepared in advance. We used Russet potatoes and baked them in a roasting pan covered in tin foil for about 1 hour and a half. Once they were cooked we cut them in 2 and scooped out the flesh and mashed it up with sour cream and cooked onions. We then refilled the potato halves with the mixture and sprinkled on some cheese before baking them in the oven for 20 minutes just before serving them. These were done in 2 steps. The night before we baked the potatoes and scooped them out and the following day we mixed in the sour cream and onions and baked them before serving.

http://www.thekitchn.com/thekitchn/main-dish/makeahead-recipe-twice-baked-potatoes-099738

Mother's Day Appetizer: Zucchini Fritters on Lemon Mustard Coleslaw

These fritters were not actually deep fried but baked. The mix was made of shredded zucchini, cheddar cheese, green onions and an egg white to make the mixture stick together when baking. Patties were made of the mixture were baked in the oven for about 25 minutes.

We served it over a mix of cole slaw, Dijon mustard, mayonnaise and lemon zest and juice.

Sunday Brunch

Brunch is a really fun meal that allows you to be really creative. It can be more of a breakfast or lunch, the possibilities are endless.

We went traditional and served roasted potatoes, poached eggs served in cups of ham with fruit salad. We served it with homemade popovers fresh out of the oven.