Chef Nick Stellino’s Mother’s Day Breakfast in Bed Recipes
In Italy, there are two things that people value the most: family and food. So, it’s only fitting that for Mother’s Day, Italian celebrity Chef Nick Stellino, the author of 12 cookbooks and the star of ‘Storyteller in The Kitchen,’ now celebrating 25 years on the air, wants to help your readers celebrate mom this year with a few of his favorite fun, easy and tasty breakfast dishes that she is guaranteed to love.
Chef Stellino has shared with us his top breakfast in bed picks, along with recipes below. I’ve included his French Toast recipe with video as additional option. He’s also providing a free copy of his newest cookbook for our readers, details provided at the end of this article.
I asked Chef Stellino to share one of his fondest memories with his mother and he said, “One of my favorite memories of my mother was cooking pasta and tomato sauce with her. It was the first recipe she taught me. What I love about it is pasta and tomato sauce is used in many Italian dishes, so every time I prepare this it reminds me of my mother and cooking in the kitchen with her.”
Here are Chef Stellion’s Mother’s Day breakfast in bed recipes:
Chocolate Chip Pancakes
2 cups all-purpose flour (sifted)
1-1/4 teaspoons salt, 2 teaspoons baking powder
1 teaspoon baking soda
6 tablespoons C&H Dark Brown Sugar
2 cups buttermilk
2 beaten egg yolks
2 egg whites
2 tablespoons white sugar
1/4 teaspoon cream of tartar
1/2 cup semisweet chocolate chips
2 tablespoons softened butter or oil for cooking
Mix the dry ingredients into a large bowl.
Add the buttermilk and egg yolks. Fold gently to make a batter.
In a separate bowl, beat the egg whites with the cream of tartar and white sugar for 3-4 minutes to achieve a frothy, meringue-like consistency. Fold gently, into the batter.
Preheat a nonstick griddle or pan over medium heat before brushing it lightly with a butter or oil.
Use a spoonful (approximately 1/4 cup) of the batter for each pancake. Top with a tablespoon of the chocolate chips as it cooks.
Turn the pancakes after 2 minutes and cook for another minute until nicely browned on both sides.
Serve with softened butter and your favorite syrup.
Cook the pancakes on one side and flip when you see small bubbles forming around the edges. To ensure even distribution of oil or butter, use a soft paper towel to spread a small film of the cooking fat across the bottom of the pan or griddle before you start. This is especially helpful when using nonstick cookware.
Chorizo Potato Hash
3 tablespoons extra light olive oil
2 large russet potatoes peeled and cut into 1/4” dice
1 teaspoon chopped fresh thyme
1/3 cup seeded, finely diced red peppers
1/3 cup seeded, finely diced green peppers
1/2 pound crumbled and browned chorizo sausage
1/4 teaspoon salt, 1/4 teaspoon pepper
1 tablespoon chopped chives
1/2 cup beef broth.
In a nonstick sauté pan, bring the oil to a sizzle over medium-high heat.
Add the potatoes and cook for 3 minutes.
Add the thyme and the red and green peppers. Stir well and cook for 3 minutes.
Add the chorizo, salt, pepper, and chives. Stir well and cook 1 minute.
Pour in the beef broth and bring to a boil, reduce heat and simmer for 8-9 minutes until most of the liquid has been absorbed.
Stir well, cook for 2 more minutes and serve.
Strawberries with Zabaglione & Orange Liqueur
1-pound fresh strawberries cut into quarters
½ cup plus 2 tablespoons orange liqueur (divided)
4 egg yolks
4 sprigs fresh mint for decoration (optional)
Place the strawberries in a bowl. Mix with 2 tablespoons of the orange liqueur and set aside.
In the top half of a double boiler, whisk the egg yolks and sugar to a creamy consistency. Place the egg mixture over hot water in the bottom of the double boiler, making sure that the pot containing the eggs doesn’t touch the water. Beat the mixture well with a whisk until it starts to thicken, about 5 minutes. Be careful not to beat too long, or you will cook the eggs. Remove from the heat and stir in ¼ cup of the liqueur, whisking until it’s well incorporated. Return to the double boiler and whisk until the mixture is thickened, 3 to 5 minutes. Remove from the heat and set aside.
Divide the strawberries among 4 wineglasses or dessert bowls, and spoon 1 tablespoon of the remaining orange liqueur over each. Top with the custard and decorate with a mint sprig, if you wish.
This dessert can be eaten warm immediately, or it can be refrigerated and eaten later, chilled.
Chef Stellino is giving away a copy of his latest book just in time for Mother’s Day. Starting May 11, feel free to download Nick’s latest book for free: ‘Cooking With Friends 2’ (https://createtv.com/nick)
Recipes provided by Chef Nick Stellino. To learn more visit http://www.nickstellino.com.