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.
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.
Festive Christmas Cauliflower
- Steam or boil cauliflower until soft but still firm about 20-25 minutes.
- Combine cheese, onion, pimento, and mayonnaise. Spread over cauliflower completely and place in a baking dish or pan.
- Put in a high oven (400 degrees) for a long as it takes to gain a nice golden glaze.
- Let rest a while.
- Toss the tomatoes with a little olive oil and lay out in a single layer on a sheet pan.
- Season with kosher salt and pepper.
- Roast for 15 to 20 minutes at 400 degrees, until tomatoes are soft.
- Chop kale and sauté in oil and garlic.
- Place cauliflower on a bed of kale. Scatter or place tomatoes around it as desired.
All the convent sisters continue to work on preparations for Spirit of America Band’s participation in the Dubai workshops at the end of this month. Whether or not they play an instrument or are even going on the trip themselves every sister is very involved and supportive of the endeavor in whatever way they are able to contribute.
Last week the emphasis was on sewing. All who could helped with the job of fitting, altering and adjusting each uniform. This week when the participants from all over the country come together for rehearsal, we will be feeding about 200 people for the entire weekend; so much help will be needed in Paraclete House Kitchen. One of the meals that has hit the spot with most of the group and received a lot of praise is this hearty beef stew that not only provides them with needed energy but also satisfies their taste buds in a special way.
- Place in a 5- to 6-quart slow cooker.
- Add half of beef to skillet; cook, turning to brown on all sides, about 8 minutes.
- Heat oil in large skillet over medium-high.
- Repeat procedure with remaining beef.
- Add wine to skillet; scrape to loosen browned bits from bottom of pan.
- Bring wine to a boil, and cook 1 minute.
- Add to slow cooker.
- Stir in tomato paste, salt, pepper, carrots, garlic, celery, onions, and 2 cups beef stock.
- Add thyme sprigs and bay leaves.
- Cover and cook on LOW until beef is tender, 7 1/2 to 8 hours.
- Whisk together flour and remaining 1/2 cup stock.
- Add flour mixture and to slow cooker.
- Increase heat to HIGH; cover and cook until bubbly and thickened, about 5 minutes.
- Discard thyme sprigs and bay leaves.
- Garnish with parsley, if desired.