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Chef Todd English visited "The Talk" for a Talk Takeaway: Cooking segment. He showed the ladies how to make a delicious Mother’s Day brunch.
Crab Cakes with Smoked Salmon and Poached Eggs
For the Crab Cakes
1 lb. drained Jumbo lump crabmeat
2 Large eggs
1 cup Panko breadcrumbs
½ cup Sour cream
1 Tbsp. finely chopped Fresh parsley
1 Tbsp. finely chopped Green onions
1 tsp. Dijon mustard
1 tsp. Lemon zest
½ tsp. Kosher salt
¼ tsp. Freshly ground black pepper
Pick crabmeat, removing any bits of shell. Whisk eggs in a medium bowl. Stir in panko and next 7 ingredients. Gently stir in crabmeat. Shape crab mixture into 24 (1-inch-thick) small patties. Place on a baking sheet; cover and chill 30 minutes.
Preheat oven to 350 degrees. Line a baking sheet with aluminum foil, and lightly grease foil. Pour oil to depth of ¼ inch into a large skillet. Fry crab cakes in hot oil, in 2 batches, 3 minutes on each side or until dark brown and crisp. Transfer to prepared baking sheet. Bake at 350 degrees for 5 to 7 minutes or until thoroughly heated.
Place thinly sliced smoked salmon on top of the crab cakes.
For the Eggs (optional)
In a sauce pan, heat about three inches of water to just before boiling point. Add white vinegar to water, one teaspoon per cup of water, this will help set the egg whites. Crack the eggs into a small cup one at a time and gently place them in the water. After the whites are set remove the eggs from the water with a slotted spoon and place on top of the crab cakes.
Vegan Olive Oil Granola
4 cups whole oats
1 cup puffed quinoa
1 cup puffed rice
½ cup corn flakes
1 cup slivered almonds
¼ cup sunflower seeds
½ cup chopped walnuts
1 cup unsweetened coconut flakes
2 tsp. cinnamon powder
1 cup olive oil
2 ½ tsp. sea salt
¼ cup coconut water
¾ cup agave syrup
½ cup dark brown sugar
1 Tbsp. molasses
½ cup dried cranberries
½ cup chopped dried apricots
1/3 cup black currants
½ cup golden sultana raisins
Preheat oven to 275F. In a large bowl, mix together your whole oats, corn flakes, coconut chips, sunflower seeds, chopped walnuts, almond slivers, puffed rice and quinoa.
In a small saucepan, combine the coconut water, olive oil, agave syrup, brown sugar, molasses, cinnamon powder and sea salt. Simmer over medium heat until everything is melted, is starting to bubble up and thicken.
Pour over oat mixture using a rubber spatula toss until everything is evenly coated. Place the mixture onto a parchment lined baking tray and bake in the oven for 25 – 30 minutes. Stir mixture every 8-10 minutes since it tends to caramelize from the edges first. Remove from the oven once it’s evenly golden brown. Sprinkle dried fruit over the top and allow to cool. Break the granola up into small clusters, store in a clean dry container.
Red Velvet Pancakes with whipped Cheesecake Topping
5 ½ cups all purpose flour
½ cup sugar
2 Tbsp. plus 2 tsp. baking powder
2 tsp. baking soda
2 tsp. salt
½ cup cocoa powder
1 Tablespoon red food coloring
4 cups buttermilk
1 stick (4oz.) melted butter
2 tsp. vanilla extract
Whisk together everything except for the butter until most of the lumps are worked out, then add butter and whisk or mix just enough to incorporate.
Pour about ½ cup batter for each pancake onto a hot, lightly greased griddle or large nonstick skillet. Cook pancakes 4 to 5 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side. Transfer pancakes to a warm plate.
Note: You can keep pancakes warm in a 200 degree oven, if necessary, for up to 30 minutes.
Cheesecake (best if made the day before and whipped fresh before serving)
2 lbs. cream cheese
1 ¼ cup sugar
2 Tbsp. corn starch
¾ cup heavy cream
1 tsp. vanilla extract
Add cream cheese, sugar and starch into a mixer fitted with paddle attachment and mix on Hi speed to incorporate.
Lower the speed and add the eggs and vanilla.
Lastly, add cream and mix on medium speed for 1 minute.
Spray 1 flat ½ sheet baking pan and line with parchment paper; pour filling onto sheet pans.
Tap flat then place in a 250 degree oven for 15-18 minutes. Bake until cheesecake puffs slightly but without color.
Cool on a rack for 1 hour then scrape contents out of sheet pan and place into a clean dry container and refrigerate for 3 hours or overnight.
Place cheesecake back into a mixer fitted with a paddle attachment and whip on Hi-speed 5 minutes until silky smooth.
To serve, smear a tablespoon of the whipped cheesecake in between each layer of pancake and finish with a dollop over the top, serve with maple syrup and fresh berries.
© Todd English 2013