As we finished harvesting all of our winter squash for the season, it only felt appropriate to take a few inside and enjoy a lovely, warm bisque that has all the flavors of fall. By roasting the squash along with all the spices and sugar in this recipe, you’ll bring alive the essential oils buried in them and caramelizing the squash at the same time—achieving a depth of flavor you can’t get by starting this on the stove top.
We are busy bustling around and getting ready for our Arts in Celebration weekend, but remembering how important it is to balance our life with the simple pleasures that God gives us. We do hope you will consider joining us over this next week to experience beauty and the arts, as we commemorate the 500th anniversary of the Reformation.
Roasted Butternut Squash and Pear Ginger Bisque
- Preheat oven to 375 degrees F.
- Prepare butternut squash and toss in a bowl with 6 Tbsp. olive oil, 1 Tbsp Kosher salt, cinnamon, nutmeg, ginger and brown sugar
- Spread squash on two parchment or foil lined baking trays and roast in oven for 30 - 35 min. or until tender when pierced with a fork (stirring occasionally).
- While the squash is roasting, prepare your leeks and pears. Place the sliced leeks in a bowl of cold water to remove any excess dirt, then remove.
- Heat a large dutch oven with the remaining 2 Tbsp of olive oil and 1 Tbsp of butter. Saute leeks over medium heat until golden and soft. Add pears and then the roasted butternut squash, scraping all the goodness off the pan.
- Add the broth and bring to a simmer, cover and cook until all the vegetables are tender, about 10 min.
- Remove from heat, and puree with an immersion blender, until completely smooth.
- Adjust seasonings (add additional 1 tsp. salt) and cream, milk (or additional stock) to the consistency you prefer.
- Serve warm, enjoying the flavors of fall!
This lovely and simple dish can be made with any size of eggplant! The inspiration for this dish came from a Facebook recipe video (with Russian directions) shared on Facebook by Peter Jermihov, the conductor for the recently released All Night Vigil, a collaborative recording between our choir, Gloriæ Dei Cantores, and members of three additional choirs. Facebook and Pinterest offer a wonderful way to connect with friends and to find recipes from different countries and cultures.
At this time of year, our garden is bursting with mini eggplants. Earlier in the season at planting time we received a donation of seeds for this specialty vegetable and it has indeed been a bumper crop. This dish can be prepared with a single eggplant for a personal size serving, or in a cast iron or ovenproof dish for a family as you see below. You may enjoy watching the video below which offers three additional ways to serve eggplant. Although the directions are in Russian, the pictures are universal! Once you have made the dish, you may want to share your picture with your Facebook fans and friends!
- Heat oven to 400 degrees F.
- Starting at the thin end of the eggplant, slice each eggplant into 5 or more slices, leaving the eggplant connected at the top, to make a ‘fan.’
- Place several tablespoons of oil in the bottom of the skillet or dish and arrange the eggplant in a pinwheel pattern (see photo!).
- Slice buffalo or regular mozzarella thinly and place between each eggplant slice.
- Slice tomato thinly and add that to the mozzarella between each eggplant slice.
- Sprinkle salt and pepper over whole dish. Fresh basil (chop or chiffonade) can be added here if desired.
- Drizzle olive oil over the dish.
- Sprinkle shredded parmesan over entire dish.
- Bake at 400 for 15 - 25 minutes or until eggplant is soft and cooked through.
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/
- Coarsely chop cucumbers, yellow pepper, red onion, basil and parsley. Combine with cubed watermelon and cherry tomatoes.
- 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!
- Blend ingredients until just before gazpacho is completely smooth—there should be small pieces of pepper, tomato and herbs visible in the gazpacho.
- 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.
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.
Eggplant, 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.
Marinated Grilled Vegetable Platter with Whipped Goat Cheese
- Cut eggplants, onions, and zucchini in 1/4-inch thick slices.
- Salt the eggplant slices, and leave in a colander for 20 minutes so the bitter juices drain out. Rinse and pet dry.
- Wash the peppers, and leave whole.
- Wash the asparagus, and cut the woody ends.
- 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.
- Grill veggies on medium heat, turning them over once or twice.
- 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.
- 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.
- 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.
- 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
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. After all, we are Recipes from a Monastery Kitchen, and these kitchens extend far and wide, all over the world. Tables that welcome the “Stranger as Christ”, kitchens that “practice the presence of God” as Brother Lawrence taught, and communities that are built by hospitality, love and prayer. 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.
Mepkin Abbey is a monastery of the Order of Cistercians of the Strict Observance, commonly known as Trappists. We follow the Rule of St. Benedict and were founded in 1098 in Citeaux, France, from which we get our name “Cistercian.” As Trappists we are a cloistered contemplative community, worshipping God by chanting the psalms daily and seeking God in silence and solitude. Mepkin Abbey was founded in 1949 from Gethsemani Abbey in Kentucky, the first Trappist abbey in America founded in 1848 from France.
We have the tradition of eating simple meatless meals. The recipes in “Food for Thought” are chosen with the eye to healthy, easy to prepare meals that met the needs of our tradition and satisfy hard working monks. Good healthy food contributes to the mindfulness of God that we seek as we give thanks for all God has provided us.
Lent is a special time, on Ash Wednesday and Good Friday our main meal consists of bread and water. And in the evenings the brothers share a time of sacred reading of the Lenten book they chose, which was given in ceremony to each one by Father Abbot.
- Put oil in pot over medium heat.
- Add onion, ginger, garlic, cayenne, and cook, stirring occasionally until onion is soft, about 3 to 5 minutes.
- Stir in the stock, sweet potatoes, bring to a boil and then turn down heat to medium low so the soup bubbles gently.
- Stir in tomatoes, kale, beans and cook, stirring occasionally for 10 minutes till potatoes and kale are tender.
- Stir in peanut butter and simmer for a few minutes.
- Taste to adjust seasoning and serve.
To Order “Food for Thought”, call Mepkin Abbey at 843-761-8509, prompt #2, for the Gift Shop.
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!
- Slice baby bok choy in 1/2 lengthwise and place in a large bowl of cold water to soak.
- 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.
- Place the bok choy, cut side down in the pan and saute until golden.
- Add the white wine and sugar and reduce until almost all the liquid is gone.
- Flip the bok choy over and add the broth.
- 6. Continue to cook until almost all the liquid is absorbed.
- Serve the bok choy with the thickened broth spooned over it, and garnish with sliced green onions.