Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
May 5, 2010 10:25 AM

Mother's Day pairing help


I'm putting together a multi-course meal for my wife and mother in law for Sunday.

I plan on starting with a chilled tomato consomme (served shot glass style) paired with a small arugula and shaved pecorino salad.

I'm planning something very simple for dessert - either vanilla ice cream with berries and a sprinkle of cinnamon or grapefruit sorbet.

I'm struggling for a main. I'm contemplating either lamb with something like english peas or fava beans or some kind of shrimp dish but am open to ideas.


  1. Click to Upload a photo (10 MB limit)
  1. That's really nice of you to make a special meal for them. :)

    Here are some ideas:
    Seafood risotto
    Roasted herb Lamb Shanks with cauliflower-potato mash (my favorite garnish for lamb shanks is hollowing out the bone and filling it like a vase with herbs!)
    Homemade Ravioli (fillings and sauce can be based on their personal tastes)
    Salmon Wellington
    Eric Ripert's sea bass in barolo sauce

    Good luck!

    1. Well usually this would all be a little high brow for me but how about paella or Osso Bucco?

      One more if you have a fat wallet... crown roast of lamb. At $16/lb you might have to make payment arrangements.

      1. A rack of lamb would be delicious and easy to prepare. Fresh peas are in the markets now and are beautiful. A simple baked potato would be a tasty go with, too, and very easy to make.

        1. How nice!

          I made a rack of lamb for Easter, and it is really a very easy and elegant main course. I served it with lemon orzo, an artichoke salad and roasted provencal tomatoes.

          A boneless leg of lamb is equally delicious and easy. Butterfly it, or order it that way, and marinate overnight with olive oil, dijon mustard, garlic and rosemary and grill or broil. Asparagus spears that have been grilled or roasted also go well with the lamb. Fava beans are wonderful, but usually a labor of love, having to blanch first and peel twice. But I recently came across a recipe where you grill or broil them whole, in the pods, and eat them, pods, skins and all. It has gotten some good reviews, but I have not tried it yet myself. But if you are willing to do the fava beans and prep a day in advance, I love making them into a bruschetta type topping with feta and crumbled bacon, some fresh lemon juice and black pepper. You can also toss them in a salad dressed that way. Really good.

          1. How about a roasted shrimp and orzo salad, with asparagas, sundried tomatoes, and mozzarella cheese, I make a lemon vinagarette for it.