email this pageChef-owner Lisa Schroeder's vision for the restaurant came about when she decided that she was failing her daughter by working 13-plus hours a day in her marketing career with no time to properly feed her.
"There was no place to get 'mother' food-the kind I would make if I had the time. So I decided to open a place called Mother's," she says.
The nurturing meals present the best of what any mother would prepare at home. In addition to her regular menu, Schroeder offers dishes from a featured "mother of the month," or "M.O.M." Recently, when Brooklyn, N.Y.-born Elaine Cog was the mother of the month, the restaurant featured her recipes for Brisket Sauerbraten, Tuna Melt and Poppy Seed Layer Cake. Schroeder believes that some of the best regional meals are not found in restaurants, but in homes, made by mothers.
Here are some of Schroeder's most popular recipes-perfect for mothers everywhere, no doubt.
Story Recipes courtesy of Mother's Bistro, Portland, Ore. For more information on Mother's Bistro, go to mothersbistro.com
Wild Salmon Hash
Mark Boughton Photography; styling by Teresa Blackburn
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This dish is a great way to use leftover fish of any kind—salmon, cod, red snapper or halibut, so feel free to substitute. Leeks are great with salmon; they have a wonderful onion flavor without being overpowering. Serve eggs, any style, over each serving, if desired.
Ingredients
Ingredients
Roasted Red Potatoes:
1½ pounds small red potatoes, cut into wedges
1/2 teaspoon dried thyme
¼ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic salt
2 tablespoons extra-virgin olive oil
Hash:
2 tablespoons butter
3 leeks, cleaned and sliced (white and light green parts only)
2 cups chopped raw wild salmon
½ cup heavy cream
1/2 teaspoon salt
Coarsely ground black pepper
¼ cup chopped fresh chives
Instructions
1½ pounds small red potatoes, cut into wedges
1/2 teaspoon dried thyme
¼ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic salt
2 tablespoons extra-virgin olive oil
Hash:
2 tablespoons butter
3 leeks, cleaned and sliced (white and light green parts only)
2 cups chopped raw wild salmon
½ cup heavy cream
1/2 teaspoon salt
Coarsely ground black pepper
¼ cup chopped fresh chives
1. Preheat oven to 450F.
2. To prepare potatoes, combine all ingredients in a large bowl. Gently toss. Place on baking sheet in a single layer. Bake 45 to 50 minutes, stirring twice, until golden brown and tender. Cool slightly and dice.
3. To prepare hash, melt butter in a large sauté pan. Add leeks; cook over medium-high heat until soft, about 5 minutes.
4. Add salmon; sauté until opaque, about 3 minutes. Add potatoes; sauté about 2 minutes.
5. Add cream, salt and pepper; cook 2 minutes. Garnish with chives. Serves 4.
Recipe courtesy of Mother’s Bistro, Portland, Ore. ("Mother's Day Out," May 2009.)
Nutritional Information
2. To prepare potatoes, combine all ingredients in a large bowl. Gently toss. Place on baking sheet in a single layer. Bake 45 to 50 minutes, stirring twice, until golden brown and tender. Cool slightly and dice.
3. To prepare hash, melt butter in a large sauté pan. Add leeks; cook over medium-high heat until soft, about 5 minutes.
4. Add salmon; sauté until opaque, about 3 minutes. Add potatoes; sauté about 2 minutes.
5. Add cream, salt and pepper; cook 2 minutes. Garnish with chives. Serves 4.
Recipe courtesy of Mother’s Bistro, Portland, Ore. ("Mother's Day Out," May 2009.)
Per serving (without eggs): 460 calories, 26g fat, 75mg chol., 20g prot., 40g carbs., 5g fiber, 680mg sodium.
Lorraine Frittata
Mark Boughton Photography; styling by Teresa Blackburn
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All the flavors of Quiche Lorraine, but without the trouble of making a pie crust.
Ingredients
Ingredients
¾ pound bacon, diced
1¼ pounds yellow onions (about 5 medium), thinly sliced
1/2 teaspoon salt
Coarsely ground black pepper
12 eggs, beaten
1 cup shredded Gruyère or Swiss cheese
Instructions
1¼ pounds yellow onions (about 5 medium), thinly sliced
1/2 teaspoon salt
Coarsely ground black pepper
12 eggs, beaten
1 cup shredded Gruyère or Swiss cheese
1. Preheat oven to 450F.
2. Heat a large oven-safe sauté pan over medium-high heat. Add bacon and cook, stirring, until almost crisp. Remove bacon with a slotted spoon. Drain on paper towels. Discard fat, reserving 2 tablespoons in pan.
3. Add onions to pan; season with salt and pepper. Sauté over high heat until onions start to turn golden. Lower heat to medium and cook until caramelized, stirring often, 25 to 30 minutes.
4. Add eggs and cook, stirring, until onions are evenly distributed and eggs start to set on the bottom. Continue cooking and stirring 1 or 2 minutes until eggs are nearly cooked. Stir in bacon.
5. Remove from heat and sprinkle cheese evenly over top. Place pan in oven and bake 8 to 10 minutes, until eggs are puffy on top, cheese has melted, and frittata is cooked through.
6. Remove pan from oven. Cut frittata into wedges. Serves 6.
Recipe courtesy of Mother’s Bistro, Portland, Ore. ("Mother's Day Out," May 2009.)
Nutritional Information
2. Heat a large oven-safe sauté pan over medium-high heat. Add bacon and cook, stirring, until almost crisp. Remove bacon with a slotted spoon. Drain on paper towels. Discard fat, reserving 2 tablespoons in pan.
3. Add onions to pan; season with salt and pepper. Sauté over high heat until onions start to turn golden. Lower heat to medium and cook until caramelized, stirring often, 25 to 30 minutes.
4. Add eggs and cook, stirring, until onions are evenly distributed and eggs start to set on the bottom. Continue cooking and stirring 1 or 2 minutes until eggs are nearly cooked. Stir in bacon.
5. Remove from heat and sprinkle cheese evenly over top. Place pan in oven and bake 8 to 10 minutes, until eggs are puffy on top, cheese has melted, and frittata is cooked through.
6. Remove pan from oven. Cut frittata into wedges. Serves 6.
Recipe courtesy of Mother’s Bistro, Portland, Ore. ("Mother's Day Out," May 2009.)
Per serving: 460 calories, 31g fat, 485mg chol., 33g prot., 11g carbs., 3g fiber, 1320mg sodium.
Italian Chopped Salad
Mark Boughton Photography; styling by Teresa Blackburn
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Ingredients
Dressing:
2 garlic cloves
3 tablespoons dried oregano
6 oil-packed anchovy fillets, rinsed and patted dry
1/3 cup red wine vinegar
1/2 cup extra-virgin olive oil
1/2 cup vegetable oil
1/2 teaspoon salt
Coarsely ground black pepper
Salad:
1 large head romaine lettuce, sliced crosswise into very thin strips, washed and dried (about 6 cups)
1 (16-ounce) can garbanzo beans (chickpeas), rinsed and drained
1 cup pitted whole niçoise olives or sliced jarred kalamata olives
1 medium tomato, chopped
1 cup chopped red onion
2½ ounces provolone cheese, sliced into 1/8-inch-thin matchsticks (about 1 cup)
2½ ounces Genoa salami, sliced into 1/8-inch-thin matchsticks (about 1 cup)
1 tablespoon thinly sliced fresh basil
1/4 teaspoon salt
Coarsely ground black pepper
Instructions
2 garlic cloves
3 tablespoons dried oregano
6 oil-packed anchovy fillets, rinsed and patted dry
1/3 cup red wine vinegar
1/2 cup extra-virgin olive oil
1/2 cup vegetable oil
1/2 teaspoon salt
Coarsely ground black pepper
Salad:
1 large head romaine lettuce, sliced crosswise into very thin strips, washed and dried (about 6 cups)
1 (16-ounce) can garbanzo beans (chickpeas), rinsed and drained
1 cup pitted whole niçoise olives or sliced jarred kalamata olives
1 medium tomato, chopped
1 cup chopped red onion
2½ ounces provolone cheese, sliced into 1/8-inch-thin matchsticks (about 1 cup)
2½ ounces Genoa salami, sliced into 1/8-inch-thin matchsticks (about 1 cup)
1 tablespoon thinly sliced fresh basil
1/4 teaspoon salt
Coarsely ground black pepper
1. To prepare dressing, combine garlic, oregano and anchovy fillets in a food processor and pulse until puréed. Add vinegar; pulse a few more times.
2. With motor running, slowly add oils; process until dressing is emulsified. Alternatively, you can mix by hand with a whisk. The dressing will be thick. Add salt and pepper. The dressing will keep refrigerated up to two weeks. Makes 1½ cups.
3. To prepare salad, combine lettuce, garbanzo beans, olives, tomato, onion, provolone, salami and basil in a large bowl.
4. Pour about 1/3 cup dressing over salad. Mix gently, adding more dressing if necessary. Add salt and pepper. Serves 6.
Recipe courtesy of Mother’s Bistro, Portland, Ore. ("Mother's Day Out," May 2009.)
Nutritional Information
2. With motor running, slowly add oils; process until dressing is emulsified. Alternatively, you can mix by hand with a whisk. The dressing will be thick. Add salt and pepper. The dressing will keep refrigerated up to two weeks. Makes 1½ cups.
3. To prepare salad, combine lettuce, garbanzo beans, olives, tomato, onion, provolone, salami and basil in a large bowl.
4. Pour about 1/3 cup dressing over salad. Mix gently, adding more dressing if necessary. Add salt and pepper. Serves 6.
Recipe courtesy of Mother’s Bistro, Portland, Ore. ("Mother's Day Out," May 2009.)
Per serving (without eggs): 460 calories, 26g fat, 75mg chol., 20g prot., 40g carbs., 5g fiber, 680mg sodium.
Mother's Scones
Mark Boughton Photography; styling by Teresa Blackburn
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We loved these scones as is, but they can support hundreds of variations. Try adding your favorite spices, fresh fruit, dried fruit, citrus zests or flavorful extracts. Or make indentations in the tops of the scones and fill with jam before baking.
Ingredients
Ingredients
Scones:
2¼ cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
11 tablespoons (1 stick plus 3 tablespoons) cold unsalted butter, cut into small pieces
1 cup cold heavy cream
Vanilla Icing:
1 cup powdered sugar
¼ teaspoon vanilla extract
1½ tablespoons water
Instructions
2¼ cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
11 tablespoons (1 stick plus 3 tablespoons) cold unsalted butter, cut into small pieces
1 cup cold heavy cream
Vanilla Icing:
1 cup powdered sugar
¼ teaspoon vanilla extract
1½ tablespoons water
1. Preheat oven to 375F.
2. To prepare scones, whisk together flour, granulated sugar and baking powder in a large bowl until well combined.
3. Add butter. Using a pastry blender or your hands, blend butter into dry ingredients until mixture is consistency of coarse meal.
4. Add cream; stir just until blended.
5. Turn out onto a lightly floured surface and knead lightly until a smooth dough is formed. Pat into a square about 1-inch thick. Cut dough into 16 triangles (cut into 4 squares first, then cut each square into fourths diagonally). Arrange 1 inch apart on a parchment-lined baking sheet.
6. Bake until lightly browned, 15 to 20 minutes. Cool a few minutes before icing.
7. To prepare icing, mix powdered sugar and vanilla extract in a small bowl. Add water, a little at a time, to achieve a drizzling consistency.
8. Dip end of a whisk into icing, then wave over warm scones. Makes 16 scones.
Recipe courtesy of Mother’s Bistro, Portland, Ore. ("Mother's Day Out," May 2009.)
Nutritional Information
2. To prepare scones, whisk together flour, granulated sugar and baking powder in a large bowl until well combined.
3. Add butter. Using a pastry blender or your hands, blend butter into dry ingredients until mixture is consistency of coarse meal.
4. Add cream; stir just until blended.
5. Turn out onto a lightly floured surface and knead lightly until a smooth dough is formed. Pat into a square about 1-inch thick. Cut dough into 16 triangles (cut into 4 squares first, then cut each square into fourths diagonally). Arrange 1 inch apart on a parchment-lined baking sheet.
6. Bake until lightly browned, 15 to 20 minutes. Cool a few minutes before icing.
7. To prepare icing, mix powdered sugar and vanilla extract in a small bowl. Add water, a little at a time, to achieve a drizzling consistency.
8. Dip end of a whisk into icing, then wave over warm scones. Makes 16 scones.
Recipe courtesy of Mother’s Bistro, Portland, Ore. ("Mother's Day Out," May 2009.)
Per serving (with icing): 220 calories, 13g fat, 40mg chol., 2g prot., 24g carbs., 0g fiber, 110mg sodium.
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