About Gourmet Nun

There are actually two of us under the title of "Gourmet Nun!" One of us came at age 13, the other in her 30s. We have been sisters for 43 and 38 years respectively. One of use came with her mother (who felt called to this community), the other drove down in a red Carmen Ghia, leaving behind a job in a flower shop in Boston. Between us we have almost a century of cooking experience (that actually sounds kind of frightening!) having cooked since we were young. We have been in choir, wind ensemble, orchestra, painted, made quilts and both have been or are executive chefs in our events kitchen. We both love food; but especially the relationship between hospitality and the dining room, the Eucharistic table and the banquet table. Nothing makes either of us happier than a well-planned and well-executed meal that speaks of the love of God.

Mid-Summer Israeli Couscous Salad

If you were a Moroccan housewife planning a family meal, in all likelihood it would include couscous. This inexpensive yet highly nutritious food, often thought to be a grain, is actually made from wheat. Rich with religious and symbolic meanings, the making of it traditionally is a female activity during which prayers are said invoking blessings and prosperity.
It is a very time consuming, labor-intensive task involving much hand labor: sifting, rolling, and re-rolling again and again until granules of similar sizes appear. Then it is sun dried and stored until its time of cooking. Fortunately most of us can simply purchase it at any grocery store in its ready-to-cook form at any time and its popularity rapidly continues to increase in the food world.
As in many other countries it is served differently from one area  to another. My favorite way is simply hot with a little oil or butter and onion salt. However guests who had it at last weekend’s dinner theatre with many added seasonings and various vegetables and herbs as we are showing it today said it was the best ever!
Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Mid-Summer Israeli Couscous Salad
SERVINGS
6servings
CHANGE SERVING SIZE
servings
COOK TIME
30-40mins
PREP TIME
15mins
READY IN
45-55mins

Ingredients

Instructions

  1. Prepare the dressing by whisking 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl and put aside.
  2. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of couscous is godlen brown, about 5 minutes. Add broth, incease heat, and bring to a boil. Reduce heat to medium-low. Cover the pot, and simmer until liquid is absorbed and couscous is tender (about 10 minutes). If couscous is not fully cooked and seems dry, add more broth by tablespoonfuls until couscous has cooked all the way through.
  3. Heat 1 tablespoon of oil in a nonstick skillet over high heat. Add remaining garlic, onion, bell pepper, and zucchini and sauté until tender (about 3 minutes).
  4. Sprinkle with salt and pepper. Transfer vegetables to large bowl and add chopped mango.
  5. Add couscous to bowl with vegetables and mango. Drizzle with dressing and toss with chives and cheese. Season with salt and pepper to taste.

Summer Double Berry Cobbler

In the coming months, you will from time to time be treated to new recipes from “guest bloggers”. These are old and new friends — dedicated chefs and passionate voices who share our love of cooking. Our lives are enlarged as we welcome them and listen to their unique voices, share in their story and try our hand at their creativity. This week’s recipe is from a dear friend, Donna-Marie Cooper O’Boyle, a wife, mother, grandmother and EWTN TV host. She is an award-winning author of more than two dozen books, including Feeding Your Family’s Soul: Dinner Table Spirituality. She is the founder of the “Feeding the Body and Soul Movement.” More at DonnaCooperOBoyle.com.

From Donna-Marie “Ahh, summertime! A time of well-deserved rest comes with a welcome change of scenery and in-season fruits. While making our plans, let’s not forget about our prayer lives. A change in schedule and eagerness to “get away from it all” might cause us to lose touch with our spiritual needs. We mustn’t let our prayer life go on vacation.


So that family prayer continues to happen throughout summertime, we have to carve out time for it. Many inconveniences pop up in the heart of the family, and God knows we can’t drop to our knees to pray while taking care of pressing family needs. He also knows we are a work in progress, too. When our planned prayer time gets sabotaged or rearranged, we should try again to make it work. If we have done our best, He will surely reward us for persevering, and for training our children and grandchildren to develop committed relationships with Him.

Don’t miss family time in the kitchen, too. Why not make my Summer Double Berry Cobbler together? Make an extra pan and gift it to someone who might need a lift. God bless you! ”

Print Recipe
Votes: 1
Rating: 3
You:
Rate this recipe!
Summer Double Berry Cobbler
SERVINGS
4servings
CHANGE SERVING SIZE
servings
COOK TIME
30 mins
PREP TIME
20mins
READY IN
50 mins

Ingredients

Instructions

  1. Preheat oven to 350 degrees F.
  2. Wash berries (if using frozen berries, no need to wash! and mix with sugar (or honey), lemon zest, lemon juice, salt, cornstarch, vanilla and cinnamon (if using). Place in a buttered pie dish or 4 quart baking dish.
  3. Next, make biscuit dough topping. Whisk together flour, 3 Tbsp. sugar (or honey), baking powder and salt in medium bowl.
  4. Cut the butter into the flour mixture. Make a well in the center and stir in the milk (or yogurt) and beaten egg.
  5. Mix just until combined. Drop by spoonfuls on top of the berries. Bake for 30 min. or until well browned and berry mixture is bubbling and dough is cooked.

Amazingly delicious when served warm with whipped cream, vanilla ice cream or even a spoonful of greek yogurt. Enjoy!

Thank you, Donna Marie, for such a delightful summer recipe!
The Gourmet Nuns

Watermelon Gazpacho

One of the most popular events offered to the public here at the Community of Jesus at this time of the year is our summer dinner theatre.

Interest in this continues to increase every season, which is not surprising. Eating a splendid, perfectly prepared meal out on the patio overlooking the harbor, just in itself, provides a most enjoyable and memorable evening, but having that as well as a spectacular dramatic performance in Paraclete House following  it is an exceptional experience in every way.

Today one of the cooking sisters has been perfecting a recipe for the appetizer course of this week’s dinner menu. I came upon her in the kitchen as she was carving up a magnificent watermelon to go into this zesty chilled gazpacho, a refreshing flavorful creation. You yourself may want to consider serving for some meal in the near future!

This delicious meal will accompany Elements Theatre Company’s performance of Sylvia by A.R. Gurney. Follow this link to learn more about the show, and reserve your tickets! https://elementstheatre.org/sylvia/

Print Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
Watermelon Gazpacho
SERVINGS
4servings
CHANGE SERVING SIZE
servings
COOK TIME
PREP TIME
15-20mins
READY IN
15-20mins

Ingredients

Instructions

  1. Coarsely chop cucumbers, yellow pepper, red onion, basil and parsley. Combine with cubed watermelon and cherry tomatoes.
  2. Working in batches, put a few cups of ingredients in the blender or food processor to combine. An immersion blender works for this process as well!
  3. Blend ingredients until just before gazpacho is completely smooth—there should be small pieces of pepper, tomato and herbs visible in the gazpacho.
  4. Chill overnight or in the freezer for an hour, stirring occasionally. This can be served with a garnish of diced yellow peppers on top. Serve chilled and enjoy a refreshing twist on a summer classic! We recommend pouring the gazpacho into bowls and chilling the bowls in the refrigerator prior to serving.

Marinated Grilled Vegetable Platter with Whipped Goat Cheese

Time to get out the grill and put those fresh garden veggies to good use. This is a terrific recipe that makes a lovely party platter in a matter of minutes.

Eggplants, peppers, zucchini, asparagus, and red onions – marinated and grilled till soft on the inside and charred on the outside, then doused in garlicky marinade, and served with whipped goat cheese on the side.

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Marinated Grilled Vegetable Platter with Whipped Goat Cheese
SERVINGS
8-10servings
CHANGE SERVING SIZE
servings
COOK TIME
20mins
PREP TIME
20mins
READY IN
40mins

Ingredients

Instructions

  1. Cut eggplants, onions, and zucchini in 1/4-inch thick slices.
  2. Salt the eggplant slices, and leave in a colander for 20 minutes so the bitter juices drain out. Rinse and pet dry.
  3. Wash the peppers, and leave whole.
  4. Wash the asparagus, and cut the woody ends.
  5. Mix olive oil, balsamic vinegar, apple cider vinegar, garlic and chopped oregano, with onion salt and black pepper, and brush all vegetables liberally with the marinade.
  6. Grill veggies on medium heat, turning them over once or twice.
  7. Remove the charred outer skin from the peppers by rubbing off- slice the pepper in half, remove seeds and then continue slicing the peppers lengthwise into 1” slices. Set aside until ready to assemble.
  8. Remove the remaining vegetables to a plate and drizzle with the remaining marinade and more fresh oregano. Add more garlic if needed - they should have a distinct garlicky, tangy taste.
  9. With an electric mixer beat the whipping cream until soft peaks form. Add the goat cheese, and smashed garlic, and a pinch of salt, then beat until fluffy.
  10. Arrange the vegetables decoratively on a platter and serve with the whipped goat cheese on the side.

Place left over veggies in a container and pour over a marinade of equal parts apple cider vinegar and olive oil, plus lots of pressed garlic and salt. They will taste great the next day, and will keep in the fridge for a long time.

Recipe adapted from www.victoriastable.com

Falafels

Most of the sisters enjoy having falafels whenever they are put on the menu, but we have  one sister who absolutely loves them. Just mention the word…her eyes light up, her face beams, and she’s ready to reach for the garbanzos to whip some up!  “How did  you acquire such a passion for them?” I asked. This was her reply:
“Picture,” she said “a dusty winding street in the heart of Jerusalem that leads to an intriguing shop. The walls are covered with hand-woven rugs, and the atmosphere is alive and warm with people sitting all around on the floor on cushions sipping mugs of tea and eating falafels. Here it was that I first fell in love with them.”
Well, you may not be able to go all the way to the Holy Land to become acquainted with this food, but you may learn to love it yourself by trying out this simple recipe right here at home as so many of us have!
Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Falafels
SERVINGS
1dozen
CHANGE SERVING SIZE
dozen
COOK TIME
8mins
PREP TIME
20mins
READY IN
30mins

Ingredients

Instructions

  1. Blend together egg, onion, cumin, salt and pepper and fresh parsley.
  2. In a separate bowl, coarsely mash the cooked garbanzo beans, leaving some whole.
  3. Add egg mixture to garbanzo beans. Stir in ½ cup panko crumbs, and chill for 10 minutes.
  4. Remove garbanzo beans from the refrigerator and form into a ball, using about 1 tablespoon per ball. Roll in remaining panko crumbs.
  5. Fill a deep sided skillet with 1 inch of oil, and heat over a medium-high heat.
  6. Gently drop the falafel balls into the oil and fry until golden, turning occasionally for about 6 minutes. Remove falafel balls from oil and set on a paper towel to drain.
  7. Serve in a pita pocket with shredded cabbage or lettuce and a savory dressing, top a garden salad, or just eat it plain alongside vegetables, and enjoy!

Blackberry Balsamic Salad with Crispy Fried Goat Cheese​ and Grilled Chicken​

We continue to enjoy the harvest from our gardens over these summer months. This week we had an abundance of beautiful lettuce, so we expanded our repertoire and tried out some new combinations for our guests at Bethany. The crisp, salty, creaminess of the fried goat cheese paired with the sweet and pungent combination of the blackberry balsamic vinaigrette is the key here. Summer is a wonderful time to experiment with all sorts of combinations in a salad. “The colors of a fresh garden salad are so extraordinary, no painter’s pallet can duplicate nature’s artistry.” Have fun creating, eating, sharing, and enjoying nature’s storehouse!

Print Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
Blackberry Balsamic Salad with Crispy Fried Goat Cheese​ and Grilled Chicken​
SERVINGS
4servings
CHANGE SERVING SIZE
servings
COOK TIME
10mins
PREP TIME
10 mins(30 mins marinate)
READY IN
30 mins

Ingredients

Instructions

Blackberry Balsamic Vinaigrette Dressing
  1. Mix everything well​ in the blender until smooth. Adjust seasonings to taste.​
Fried Goat Cheese
  1. ​Dredge the goat cheese slices/balls in the flour
  2. Dip in the beaten egg
  3. Dip in panko
  4. Fry in oil over medium heat until lightly golden brown before setting aside on paper towels to drain.
Salad
  1. Marinate the chicken in half of the vinaigrette for 30 minutes to over night before grilling over medium-high heat until​ golden and cooked through, about 2-5 minutes per side​. Set aside to cool and slice.
  2. Assemble the salad and enjoy!

Note: Best enjoyed while the fried goat cheese is still warm from frying!