#207 Cherished Memories of Mother's Day

'Happy Mother's Day' to all the mothers out there!!
Our appreciation for down-home family food is growing by the day although we've already had some good ones over the years.  Do you ever make a certain recipe in your kitchen and it brings back memories of time spent with friends or loved ones? I'm sure there is always at least one such dish associated with every family and you all must have at least one such lasting memory.

For my family the kitchen is such a santuary just to gather around,  slice veggies, chop, cook, laugh and eat. We enjoy quality time spent in it's warmth, watching food being prepared before it is placed on the dinner table. Today is Mother's Day and I enjoyed time well spent with my girls and R, and in return I decided to make something special to say thanks for making me a "mother". This time with a simple afternoon treat for tea.  Puff pastry is a family favorite and I've some in my freezer.  I am going to thaw out the puff pastry I made earlier Puff Pastry before I left for a brunch at The Tabard Inn. The experience was absolutely wonderful since the Inn makes every piece of bread, doughnut and bagel from scratch with the freshest of ingredients right here in the kitchen. It is considered the the best Brunch in the DC area because of this reputation.
Here a little peek into my Mother's Day brunch.
http://www.tabardinn.com/restaurant/menus/saturday_and_sunday_brunch

Looking out of the Tabard Inn's dining area at the courtyard outside

My Smoked Salmon and whiting with house made bagels, cornichons and salad

Ingredients:
Shredded Beets- 1/2 cup
Shredded Cabbage- 1 cup
Finely chopped onions-1 cup
Potato-1/2 potato cooked and mashed
garlic -ginger paste- 1/2 tspn
Garam Masala-1/4 tsn
Salt and pepper to taste
Egg wash and Olive oil as needed

My Flaky Savory Puff Pastry Cups

Directions:
1. Remove the pastry dough from the freezer a few hours ahead to get to room temperature.
Roll out using a light dusting of flour and make sure to make a rectangle about 1/8 inch thick.
Cut into small squares or circles.
2. Lightly spray the cups of muffin or cupcake pans with butter spray. Place the pastry squares
in each cupcake hole and press lightly with fingertips. Now brush lightly with egg wash.
3. Use a fork to make a few marks in the bottom of each cup. Keep aside.
4. Heat the oven to about 375 degrees .
5.While the oven is heating, place a pan on medium heat.
6. Add abput 2 Tblspns of oil to the pan and toss in the onions
saute until soft and light brown, add the ginger-garlic paste followed by shredded beets and cabbage.
Let cook with a little salt and pepper until dry and completely cooked.
Add more chili or black pepper if desired and toss in the garam masala saute for a minute.
7. Lastly add the mashed potato and turn off the fire. Mix well together to allow the flavors to blend.
8. Now place a spoonful of the vegetable mixture in the cup and bake in the oven until the pastry
turnsto a golden brown color. If you desire,before baking you can pull together all four ends of the pastry square or hold together like a purse. Bake the purses until golden.
Serve warm with ketchup or hot sauce