For Mother's Day, we asked local chefs to share a family recipe that they loved making with a maternal figure in their life. Chef Josh Lewin of Juliet and Peregrineshared this comforting recipe from his stepmother.
“My stepmother's kitchen was notable because despite her simpler recipes, without old-world, or the multi-generational connotations that were common in some of my other 'mothers'' kitchens, her kitchen started in the dirt,” he told us. “Quick weeknight meals, tossed together in between baseball, ballet, and boxing... cans and boxes aplenty... but always something fresh. Jill grew her own fruits and vegetables, and those tomatoes and blueberries are some of my favorite memories.
”But, the most long-term impactful thing imparted by Jill's dirt and kitchen on my cooking was the value and importance of fresh herbs. The herb patch was under my bedroom window. I fell asleep to the smell of it all summer long and was cared for by it, at the dinner table, even when nothing else seemed familiar.“
Chef Josh Lewin's Holiday Baked Breakfast Recipe
Ingredients:
- 6 eggs, beaten
- 5 slices white bread, cubed
- Sausage
- 1 cup cheese
- 1 cup milk
- Powdered mustard
- Salt and pepper
Directions:
Combine all of the ingredients and bake in a 9 inch baking pan, at 350F for 35 minutes or until it is cooked through.
