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.

Braised Baby Bok Choy

Last week in honor of Chinese New Year, a lovely case of fresh baby bok choy — straight from Chinatown — was delivered to our Convent door, a generous gift from the parents of one of our Sisters. In the middle of winter, it’s a real treat to add fresh and tasty vegetables to our dinner. Baby Bok Choy is the tender rendition of a Chinese cabbage and a great source of beta carotene, which has been scientifically proven to act as a dietary antioxidant. Its name is derived from the Chinese name for “soup spoon” because of the shape of its leaves. Baby Bok Choy requires delicate cooking and is a wonderful accompaniment to fish, tofu, pork and poultry. We hope you enjoy this as much as we did!

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Braised Baby Bok Choy
SERVINGS
2people
CHANGE SERVING SIZE
people
COOK TIME
1​0​ - 15minutes
PREP TIME
5minutes
READY IN
1​5minutes

Ingredients

Instructions

  1. ​Slice baby bok choy in 1/2 lengthwise and place in a large bowl of cold water to soak.
  2. Using a large non-stick fry pan, melt the butter and add the smashed garlic. Move around in the pan to infuse the butter, but don't let it burn.
  3. Place the bok choy, cut side down ​in the pan and saute until golden.
  4. Add the white wine and sugar and reduce until almost all the liquid is gone.
  5. Flip the bok choy over and add the broth.
  6. 6. Continue to cook until almost all the liquid is absorbed.
  7. Serve the bok choy with the thickened broth spooned over it, and garnish with sliced green onions.

Chicken Jubilee

Thirty some years ago, before today’s current interest in food and cooking, a group of young men attending a culinary institute in Connecticut asked to schedule a retreat at Bethany. None of them were known to us except for one, but it took no time for all of us to feel at home with each other. I have fond memories of that experience.

I was of course pleased that they appreciated the food prepared for them, in particular a chicken dish which we served for many retreats back then and which they unanimously praised. It was my version of a recipe adapted from an old homemaker’s paperback of prizewinners. It still amuses me to remember these “professional chefs in the making” as they left, each of them clutching a copy of this recipe from a housewife’s collection of favorites, and featuring a bottle of store bought salad dressing.

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Chicken Jubilee
SERVINGS
6-8people
CHANGE SERVING SIZE
people
COOK TIME
1hour
PREP TIME
15-20minutes
READY IN
1hour, 20 minutes

Ingredients

Instructions

  1. Preheat oven to 325 degrees Fahrenheit.
  2. Place chicken, skin side up, in baking pan. Sprinkle with salt and pepper. Drizzle with margarine; broil until brown.
  3. Combine salad dressing, peaches, cherries, onion and chili sauce; spoon over chicken.
  4. Bake for 1 hour or until chicken is tender. Serve over hot cooked rice or noodles.

Thai Chicken, Spinach and Rice Noodle Soup

This week’s recipe was inspired by an Asian guest that we were hosting for lunch at our guest house. As a novice learning to cook, I was always taught by the Sisters to really think about the person that I was cooking for: What would they like to eat? What would bless them? Subtle subtext here: it’s not about what I like to cook, or what blesses ME! So a gluten-free, colorful Thai soup came to mind — a recipe that I squirreled away awhile ago in hopes that some time I would have the opportunity to make it. I made a few adaptions which resulted in the recipe below.

As I was chopping, I noticed that all of the ingredients were vibrant shades of green, so I dubbed them the liturgical ingredients of ‘ordinary time’. We rounded this lunch off with a delicate spinach and spring mix salad topped with avocado, fresh strawberries and candied almonds, and pita crisps. The dessert was a homemade Mango and Vanilla Panna Cotta — a recipe that I hope to share in future weeks!

** This recipe was adapted from Once Upon a Chef **

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Thai Chicken, Spinach and Rice Noodle Soup
SERVINGS
4people
CHANGE SERVING SIZE
people
COOK TIME
15minutes
PREP TIME
10minutes
READY IN
25minutes

Ingredients

Instructions

  1. Heat the oil in a medium soup pot over medium-low heat.
  2. Add the shallots and ginger and cook, stirring frequently, until softened, 3 to 5 minutes.
  3. Add the green curry paste and cook, stirring constantly, for 1 minute more.
  4. Add the chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric; bring to a gentle simmer. Continue simmering, uncovered, for 5 minutes.
  5. Meanwhile, cook the rice noodles according to the package instructions. If not using immediately, let them sit in a bowl of cold water.
  6. When ready to serve, taste the soup and adjust the seasoning.
  7. Gently reheat the noodles in the microwave, if necessary (remove from water first!).
  8. Place baby spinach in the bottom of the serving bowl, place the rice noodles and shredded chicken on top and ladle the hot broth over top and sprinkle with cilantro and scallions.
  9. Serve with a lime wedge for garnish.

Marinade for Steaks and Chops

Years ago, there was a collaboration between all the cooks in the Community, resulting in a lovely little cook book, “Recipes that Bear Repeating.” The creation of this book was a true labor of love. For months, recipes were written out, exchanged, and “tested” in all the households. Many notes and conversations later, such as “What do you mean by one can? What size can?” or “What does ‘until done’ mean? We need a time estimate!”, this treasury of favorites was pulled together and printed, including traditions for holidays and special occasions from the Community. This Marinade for Steaks and Chops is definitely an All-Star from the book! Right now, at Priory Books & Gifts if you buy one of the Sisters’ hand-made aprons, you get a copy of your own for free! Don’t miss out on this little treasure.

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Marinade for Steaks and Chops
SERVINGS
3 1/2cups
CHANGE SERVING SIZE
cups
COOK TIME
PREP TIME
READY IN

Ingredients

Instructions

  1. Combine all ingredients and mix well.
  2. Cover meat with marinade and chill for several hours. Turn meat several times to allow the flavor to penetrate more evenly. If stronger flavor is desired, refrigerate overnight.
  3. Let meat come to room temperature before cooking.
  4. It may be stored, tightly covered, in the refrigerator for two weeks or in the freezer indefinitely.

Chocolate Peanut Butter Ball Cookies

As a youngster I loved the story of the spoiled young prince who traveled far and wide in search of the best tasting food in the world. Coming upon a woodchopper in the forest who assured him he could give him that food, he agreed to spend the day working with him. At the close of the day the woodchopper handed the prince a chunk of coarse crusty bread which the tired, famished prince eagerly consumed. Beaming with satisfaction he loudly proclaimed, “At last, I have found the best food in the world!

On the morning of the 9th day of Christmas, without any effort or searching abroad for it, I found the best cookie in the world! It was a scrumptious little chocolate peanut butter creation on a little plate on my desk with an attached note signed, “from a Christmas angel”… I felt just like the spoiled young prince.

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Chocolate Peanut Butter Ball Cookies
SERVINGS
2dozen
CHANGE SERVING SIZE
dozen
COOK TIME
24minutes
PREP TIME
30minutes
READY IN
54minutes

Ingredients

Instructions

  1. Heat oven to 350 degrees Fahrenheit. In a medium bowl, beat the brownie mix, butter, cream cheese, and egg. The dough will be a little sticky.
  2. Scoop the dough onto an ungreased cookie sheet, making about 24 cookies.
  3. Smooth the edges of each to form a round cookie.
  4. In a separate bowl, mix the powdered sugar and the peanut butter until it is completely combined.
  5. Form the mixture into about 1 inch balls. Make sure you have one ball for each cookie. Set aside.
  6. Bake for the cookie dough 12 minutes, keeping an eye out to make sure the cookies doesn't overcook or undercook.
  7. As soon as the cookies come out of the oven, press a peanut butter ball lightly into the center of each cookie.
  8. The peanut butter mixture will soften slightly, but that is OK. Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely.
  9. Melt the chocolate chips in a microwavable bowl for 45 seconds. Stir the chocolate and melt for additional 15 seconds or until the chocolate is completely melted.
  10. Spoon about 1/2 a tablespoon of melted chocolate on top of each cookie so it covers the peanut butter ball.
  11. Let the chocolate set. Store in an airtight container.

Festive Christmas Cauliflower

Last week one of our convent dinners included a whole head of cauliflower covered with a flavorful cheesy topping that was most enjoyable. Eating this prompted me to begin speculating about a possible Christmas cauliflower creation that might enhance a holiday dinner table. I envisioned something a little more dressed up with a stylish bit of sparkle and festive flare.

Here is what resulted from my culinary day dreaming: One saucy Head of cauliflower steamed whole, then covered with a combination of mayonnaise, etc., adorned with a skirt of rich dark green kale that has been slightly braised in oil and stylishly fluffed out around it. This basic beginning would then be tastefully embellished with bright red jewel like roasted cherry tomatoes. Thus attired my plain head of cauliflower would be stylishly prepared to make her special appearance at a very special meal.

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Festive Christmas Cauliflower
SERVINGS
6people
CHANGE SERVING SIZE
people
COOK TIME
45minutes
PREP TIME
10minutes
READY IN
50minutes

Ingredients

Instructions

  1. Steam or boil cauliflower until soft but still firm about 20-25 minutes.
  2. Combine cheese, onion, pimento, and mayonnaise. Spread over cauliflower completely and place in a baking dish or pan.
  3. Put in a high oven (400 degrees) for a long as it takes to gain a nice golden glaze.
  4. Let rest a while.
  5. Toss the tomatoes with a little olive oil and lay out in a single layer on a sheet pan.
  6. Season with kosher salt and pepper.
  7. Roast for 15 to 20 minutes at 400 degrees, until tomatoes are soft.
  8. Chop kale and sauté in oil and garlic.
  9. Place cauliflower on a bed of kale. Scatter or place tomatoes around it as desired.

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