Ask A Chef: Breakfast Recipes For Mother’s Day

May 7, 2014 6:00 AM

Dorchester Social Eatery and Rooftop Lounge will debut in lower downtown “LoDo” in June 2014. The historical corner building, built in the 1800s, will include a lower level 70-seat restaurant with LoDo’s first rooftop lounge reminiscent of the Roosevelt Hollywood. With views of the Rocky Mountains and downtown Denver, Dorchester’s rooftop lounge will feature a full bar, cabanas and live music creating a 4,000-square-foot playground with lunch, dinner, happy hour and late night offerings.Acclaimed chef Michel Wahaltere, formally of the Campo de Fiori, unveils his favorite recipes for Mother’s Day.

Michel Wahaltere
Dorchester Social Eatery and Rooftop Lounge
1448 Market St.
Denver, CO  80202

dorchester chachouka Ask A Chef: Breakfast Recipes For Mothers Day

Chakchouka Tunisienne (Courtesy of Chef Michel Wahaltere)

Chakchouka Tunisienne
Preparation: 20 minutes – Cooking: 45 minutes/4 people


  • 2 tablespoons olive oil
  • 2 onions
  • 1 green pepper
  • 1 yellow pepper
  • 1 red pepper
  • 4 merguez, skin off and separated in morsels (or spicy Italian sausage)
  • 4 medium yukon gold potatoes
  • 2 zucchini
  • 2 yellow squash
  • 1 tablespoon sweet smoked paprika
  • 2 teaspoon raz el hanout spices
  • 1 cup of vegetable stock
  • 4 tomatoes
  • 8 large eggs
  • Salt and pepper to taste


Preheat oven at 375°F. Remove skin for merguez sausage and separate them in morsels of half ounce each. Peel potatoes and onions, cut potatoes, onions and bell peppers in 3/4-inch dice. Cut the zucchini, yellow squash and the tomatoes as well in 3/4-inch dice.

Heat the pan (oven safe pan) and add olive oil. Sautee the onions, merguez and peppers. Add potatoes and then zucchini and squash. Season with salt and sprinkled spices then mix well. Cook for 5 minutes and mix constantly.

Add the tomatoes and the vegetable stock and place in oven until it’s crusted a little, about 10 minutes. Check if cooking is done, if more is needed,  you can add an additional 1/4-cup stock for moisture. Cook for 5 more minutes.

Then break the eggs and separate the white and the yellow. Place white on top of vegetables and cook until set (about 4 to 5 minutes) then place the yellow around the dish and cook for 1-2 minutes. Serve with warm with lavash or pita bread.

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waffles Ask A Chef: Breakfast Recipes For Mothers Day

Brussels Waffles (Courtesy of Chef Michel Wahaltere)

Brussels Waffles
Preparation: 1 hour 15 minutes – Cooking :20 minutes/4 people



In a small bowl, dissolve the yeast in 1/2-cup milk. In a large bowl, stir the flour with the salt. Whisk in the yeast mixture, remaining milk, butter, egg yolks and vanilla until smooth.

In a medium bowl, beat the egg whites until soft peaks form. Fold them into the batter in the large bowl, leaving room for expansion; the mixture will bubble and grow. Let it stand for 20 minutes. Cover with plastic wrap and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point or refrigerate the batter overnight to cook waffles the next day.

Preheat your waffle iron. Spray with non-stick vegetable oil spray and pour 2/3 to 3/4 cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time until the waffle is golden brown. It takes us 5 to 6 minutes with a 7″ Belgian-style (deep-pocket) waffle iron.

Serve immediately or keep warm in a 200°F oven. Serve with berries and whipped cream or with strawberries and banana with chocolate hazelnut sauce.

Chocolate hazelnut sauce:

In a small saucepan over medium heat, heat 1 cup of cream just until steaming. Remove from heat, add 1/2-cup blanched hazelnuts finely chopped and cover. Let sit for 1 hour.

Return the saucepan (with the cream and hazelnuts) to medium high heat and add a 1/4-cup brown sugar, 1/4-cup cocoa powder and 1/2-cup light corn syrup. Bring the mixture to a boil and cook for 30 seconds.

Remove from heat, add 6 ounces of chocolate and 1 tablespoon butter. Stir until smooth. Stir in half-teaspoon of vanilla extract. Serve warm over waffles.

Tacos Y Carnitas
Preparation: 20 minutes – Cooking: 3 hours 30 minutes/4 people

Carnitas Meat:

  • 4 sprigs thyme
  • 2 pounds boneless pork butt (fat cap intact), cut into 2.5-inch chunks
  • 3 cloves garlic
  • 2 bay leaves
  • 1/2 cup vegetable oil
  • Juice of 2 limes
  • Juice of 1 orange
  • Kosher salt


Tie the thyme sprigs together with kitchen twine; combine the pork, garlic, bay leaves and thyme bundle in a large Dutch oven. Add the vegetable oil, lime juice, orange juice, 1 cup water and 2 teaspoons salt and bring to a simmer over medium heat. Reduce the heat to low; cover and gently simmer, stirring occasionally for 1 hour.

Uncover the pot and continue simmering, stirring once or twice, until the pork is tender, about another 1 hour, 15 minutes. Increase the heat to medium; cook, stirring occasionally, until the liquid is mostly evaporated, about 35 more minutes. Discard the thyme bundle and bay leaves, then increase the heat to medium high so the pork starts to fry. Cook, stirring and scraping the bottom of the pot occasionally, until the pork is golden brown and crisp in spots, about 10 more minutes.

Tacos Y Carnitas

  • 3 yukon gold potatoes, scrubbed but unpeeled
  • Kosher salt, to taste, plus 3/4 tsp
  • 1/4 teaspoon pepper
  • 1 teaspoon jalapeno minced
  • 8 large eggs
  • 2 cups shredded carnitas
  • 1 cup Cojita cheese
  • 1/4 cup cilantro leaves
  • 8 white corn tortillas, warmed,
  • Dorchester assorted toppings (avocado crema, pickled onions


Put the potatoes in a large saucepan and add enough cold salted water to cover. Bring to a boil over high heat, reduce the heat to medium-low and simmer until the potatoes are tender when pierced with the tip of a knife, about 25 minutes. Drain and rinse under cold running water. Refrigerate until chilled, at least 2 hours or overnight.

Peel the potatoes and cut into small cubes. In a large fry pan, preferably nonstick, over medium-high heat, warm the olive oil. Add the potato cubes and cook, stirring occasionally, until browned, about 10 minutes. Remove from the heat and season with salt and pepper.

Meanwhile, in a bowl, whisk together the eggs, the 3/4-teaspoon salt and the 1/4-teaspoon pepper just until thoroughly blended. Do not overbeat. Return the pan with the potatoes to medium-low heat and melt the butter with the 1 tablespoon of jalapeno. Add the egg mixture to the pan and cook until the eggs begin to set, about 20 seconds. Stir with a heatproof spatula, scraping up the eggs on the bottom and sides of the pan and folding them toward the center. Repeat until the eggs are barely cooked into moist curds. Remove the pan from the heat and let stand to allow the residual heat to finish cooking the eggs, about 1 minute.

Fill the tortillas with equal amounts of the potato-egg mixture, top with warm carnitas meat, sprinkle with cojita cheese and top with a spoonful of the avocado crema and some pickled red onions. Garnish with cilantro leaves and serve immediately.

Avocado crema

In a food processor, combine 3 avocados, 1 cup sour cream, 1/4 cup chopped cilantro, 2 teaspoons jalapeno, 1 fresh lime juice, 1 teaspoon lemon juice and blend until smooth. Add Kosher salt and pepper to taste and keep refrigerated until use.

Pickled red onions

Combine 1 thinly julienne-sliced red onion, 1 cup cider vinegar, 1/2 cup water, 2 tablespoons sugar, 2 bay leaves, 1 teaspoon each coriander seeds, mustard seeds and cumin seeds, 1/2 teaspoon dried oregano and 1/4 teaspoon kosher salt in a small saucepan. Boil 2 minutes; let cool.

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Ellen Marchman Larkey has a savvy knowledge of culture and events and maintains trusted partnerships around
the country. She has substantial expertise with food, wine and lifestyle including Aspen Food &
Wine Festival, South Beach Wine & Food Festival, Cochon, Top Chef and numerous destination
restaurants and master mixologists. She has beeen‘s Denver’s Fine Dining writer since 2009.