When it came to launching their cooking careers, many professional chefs didn't have to look any further for inspiration than the women who raised them. For Atlanta chefs Lisa Ito of Umi and Rhonda Floyd Dehbozorgi of Flying Biscuit, Mom's kitchen was ground zero for a lifetime of culinary inspiration and passion. Here, they share recipes shared with them by their own mothers, especially timed for Mother's Day.
Credit: Yvonne Zusel
Credit: Yvonne Zusel
Rhonda Floyd Dehbozorgi of Flying Biscuit Cafe
Rhonda Floyd Dehbozorgi is owner and operator of the Flying Biscuit Cafe in Peachtree City as well as overseeing restaurant operations for other locations of the cafes.
She is mom to a 28-year-old daughter who is an attorney and a 26-year-old son who works at the Flying Biscuit Cafe in Peachtree City.
Dehbozorgi grew up in Savannah and learned to cook at about age 12, something she took on because her parents were working full time to take care of her and her younger sister.
“This roasted chicken is a recipe that my mother, Ruby Cubbedge, passed down to me. I've always cooked it for my family and it remains a family staple to this day for meals. My family owned several restaurants in Savannah, so I grew up around food my entire life. My mother also taught me that regardless of having a bad day or a struggle going on in life, sitting down for a meal with your family should always be a priority because it is the one time during the day when everyone can come together and enjoy our time together.
“I hope I’ve passed on the love of cooking to my children, and the importance of making every meal count with your family. It's important to remember how lucky we are to have our family and be able to share our cooking/food when many can't afford to or are unable to.”
Recipe:
Rhonda Dehbozorgi’s Oven Roasted Chicken with Carrots and New Potatoes
1 (7-8 pound) roaster chicken
1 large onion
4 tablespoons butter, melted
2 tablespoons Morton’s seasoned salt
1 tablespoon Lawry’s seasoned pepper
2 cups water
12 baby carrots, cut in half
5 skin-on new potatoes
Preheat oven to 375 degrees.
Remove all parts from cavity of chicken. Chop onion and put in cavity.
In a large roasting pan with a cover, arrange chicken, breast side up. Brush chicken with melted butter and sprinkle with seasoned salt and seasoned pepper, coating skin well. Pour water into roasting pan and add carrots and potatoes. Cover chicken and roast for 3 hours. Remove chicken from oven and allow to rest 15 minutes before slicing and serving.
Flying Biscuit Cafe, 2874 GA-54, Peachtree City. 770-631-7077 , flyingbiscuit.com.
Credit: Yvonne Zusel
Credit: Yvonne Zusel
Lisa Ito of Umi
Lisa Ito is mom to six with two teenage daughters, two sons and two stepsons.
She grew up in Tokyo, daughter of Noboku Matsuoka and says she has been cooking as long as she can remember.
“I was always by mom's side helping her. My two older sisters had no interest in cooking but I loved watching my mother make this souffle cheesecake when I was a first or second grader. Mom still keeps the recipe I wrote then, and has written on it “Lisa, 7-year-old.” I think I was especially fascinated by the process of making the meringue and folding it in.
“Now as a professional pastry chef in my own restaurant, 43 years later, I serve a slightly different version of this cheesecake. When I fold meringue into the batter, I think of my mom back in Japan. I miss her. I want her to come see what I do at Umi!
Credit: Yvonne Zusel
Credit: Yvonne Zusel
“My mom still cooks, not only traditional Japanese cuisine but also all kinds of food. I remember her huge collection of spices to make Indian curry, stuffed turkey, cranberry sauce and gravy for Christmas. That was definitely not common in Japan when I was little! She made soufflé for dessert, cheese fondue, oil fondue and so many more dishes. Her cooking exposed me to a wide range of tastes and knowledge of different ingredients.
“And my mom taught me the pleasure of cooking for someone who loves to eat. I love feeding people!
"My girls cook very well already and what they make really tastes great. I guess, having a father (Martin Burge, who owns Dutch Monkey Doughnut shop in Cumming) and stepfather (Fuyuhiko Ito, chef Ito at Umi) and a mom who is a pastry chef , gave them natural environment surrounded by good food. I want them to appreciate and always be thankful of what they cook and eat. There are so many people in starvation in this world. That's very important to me and the reason I am a big supporter of No Kid Hungry."
Credit: Yvonne Zusel
Credit: Yvonne Zusel
Lisa Ito’s Soufflé Cheesecake
Butter for buttering parchment paper
100 grams granulated sugar, divided, plus extra to coat parchment paper with sugar
200 grams cream cheese
200 milliliters milk
4 eggs, separated
Juice of 1 lemon
40 grams all-purpose flour
10 grams cornstarch
Preheat oven to 300 degrees. Line the sides of a souffle dish with buttered and sugared parchment paper.
In a medium saucepan, combine cream cheese, milk and 50 grams of sugar over low heat just until cream cheese has melted. Remove pan from heat. Beat in egg yolks one at a time, then stir in lemon juice. Whisk in flour and cornstarch.
Make meringue: In a medium bowl, whip egg whites until stiff and add remaining 50 grams sugar. Carefully fold one-third of the meringue into the cream cheese mixture. Then fold in another third. Finally add the remainder. Pour the batter into the prepared souffle dish and put it into a roasting pan. Add water to come halfway up the side of the souffle dish. Bake the souffle for 30 minutes or until it has risen and browned nicely. Remove from oven and allow to cool completely before unmolding.
Umi, 3050 Peachtree St NW, Atlanta. 404-841-0040 , umiatlanta.com/.
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