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.
Marinade for Steaks and Chops
- Combine all ingredients and mix well.
- 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.
- Let meat come to room temperature before cooking.
- It may be stored, tightly covered, in the refrigerator for two weeks or in the freezer indefinitely.
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.
Every now and then when our convent dinner is some kind of a one dish meal, Sisters like to have it served right from the big skillet in which it has been cooked. This is especially so as the weather becomes cooler. When we are a little chilled around the edges nothing comforts one as much as a piping hot bowl of savory soup or stew. Today was such a day, cool, wet and rainy out of doors. Warm, dry and welcoming inside, with the aroma of a tasty combination of the day’s harvested vegetables.
Our convent chef has been eager to make a hearty chicken stew with an Italian twist. Using the last of our autumn garden vegetables she produced a most flavorful dish and chose to serve it from the skillet, which gave everyone a warm comforting sense of generously being cared for in a special way. A along with some crusty home baked bread and a beautiful kale salad we shared a dinner which magically lifted our spirits and pleased us all.
Hearty Italian Chicken and Autumn Harvest Veggie Stew
- Preheat oven to 400° Fahrenheit, and line a baking sheet with foil.
- Place the split chicken breasts on the baking sheet, and drizzle them with a little oil, and a couple of good pinches of salt and pepper.
- Cut the tops off of the heads of garlic, drizzle each head with a little oil, plus a pinch of salt and pepper, and wrap each head in a small piece of foil; place on the baking sheet next to the chicken.
- Roast the chicken, along with the garlic, for 45 minutes; then allow both to cool until they can be handled.
- Once they are cooled, shred the chicken, and set it aside; then, squeeze the roasted garlic from the papers, and using your knife or a fork, make the cloves into a paste; set the paste aside for a moment.
- Place a medium-large pot over medium to medium-high heat, and drizzle in about 2-3 tablespoons of the oil, plus add in the tablespoon of butter; once melted together, add in the onion and allow it sweat for about 3-4 minutes, until translucent and softened.
- To the onion add the roasted garlic “paste”, and stir it in to combine.
- Next, add in the diced carrots, parsnips, celery and butternut squash and stir to combine; add in the Italian seasoning, plus a pinch or two of salt and black pepper, and the red pepper flakes, and stir to incorporate.
- Add in the tomato paste and stir, and allow it to cook with the vegetables for about 2-3 minutes, or until the “raw” flavor of it is cooked out of it.
- Next, add in the chicken stock and stir, cover with a lid and simmer very gently on low for about 20-22 minutes, stirring occasionally, until the veggies are tender.
- Turn off the heat, if using; add in the kale and stir to incorporate it, and allow it wilt into the soup for a few minutes; then, finish the soup by adding in the shredded chicken, the basil and the parsley (also, check your seasoning at this point to see if any additional salt/pepper is needed).
- To serve, add about ¼ cup or so of cooked gnocchi to your bowl, and ladle some of the stew over top; garnish with some grated Parmesan, if desired, and serve with warm bread.
Cider, apples, yams, and pork chops. What could better express Autumn in the form of a meal? With a daily collection of apple drops from our trees in the orchard we have been having them in many ways each day: homemade cider, spicy apple butter on crispy warm toast, and tangy applesauce as an accompaniment to most anything, but tonight they made their appearance for the first time in a main meal, and what a successful debut this was! One would hardly expect something so simple to be so successful in pleasing so many.
The yams and apples were simply quartered and roasted on a sheet pan while the chops were seared and simmered in cider — which was reduced to a surprisingly flavorful sauce, tying everything into a perfect expression of the Fall season.
Cider-Glazed Pork Chops with Roasted Yams and Apples
- Preheat oven to 450º Fahrenheit. Mix yams, apples, rosemary, 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper in a bowl. Spread yam mixture in a single layer on a baking sheet. Bake until potatoes are browned and tender, about 25 minutes, turning halfway through baking time.
- Season pork with 1 teaspoon salt and ¼ teaspoon pepper. Heat remaining oil in a large skillet on medium-high. Add pork, and cook until golden brown and center is barely pink, about 5 minutes per side. Place 1 chop each on 4 individual dinner plates, reserving 1 teaspoon drippings in skillet.
- Reduce heat to medium, and add cider. Bring to a simmer, stirring to loosen browned bits from skillet. Whisk in mustard, and simmer until slightly thickened, about 8 minutes. Remove from heat, and whisk in butter until melted and incorporated. Sprinkle with remaining salt and pepper. Drizzle sauce over chops. Divide yam mixture among plates, and serve immediately.
Saturdays in the Community call for a lot of physical participation, especially for our band members — 20 of which are sisters. Morning Beehive, the weekly time when all Community members gather to work together on whatever jobs need most to be done, starts at 8 am and continues until noon, with a half hour coffee break at 10 am.
Following lunch our convent band sisters pack up and take off with the rest of the band for a full afternoon of serious rehearsal often requiring considerable concentration as well as physical activity.
Everyone knows that when the band comes home they will come home very hungry and be looking forward to a substantial dinner. That’s why we always plan a hearty meal for that evening for all of us.
This week’s Saturday night dinner cook chose to do pork ribs with creamy polenta, chard, yellow squash and salad, but instead of grilling the ribs as we often do she surprised everyone by choosing to braise them…and…the result? Not a rib leftover and she has now been branded “Best Saturday night convent dinner cook!”
- Preheat the oven to 350 degrees Fahrenheit.
- Pat the ribs dry and sprinkle with salt and pepper. Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat and brown the ribs on all sides, working in batches if needed. Remove the ribs and set aside. Add the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium. Add the carrots, celery, onions and some salt and pepper and cook until soft, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes. Deglaze the pan with the vinegar and wine, and then add the red pepper flakes and bay leaves.
- Add the ribs back to the pan and add enough stock to reach halfway up the sides of the ribs. Bring the pan to a simmer, cover and place in the oven. Braise until the meat is tender, about 1 1/2 hours. During the last half hour, uncover to allow the liquid to reduce and the pork to brown. Remove ½ of the veggies and blend to a thick puree- return to pan juices to thicken the sauce.
- Serve the ribs with Creamy Polenta, spooning the sauce on top, and garnishing with parsley.
- Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.
- In a medium saucepan, add 1 cup of the half-and-half, the milk, 1 tablespoon of the butter and the polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour.
- Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, the remaining 1/3 cup half-and-half and the Parmesan. Salt and pepper conservatively since the polenta will be served with a robustly salted dish.
As Sr.Irene mentioned last week, our gardens are just starting to burst with vegetables. This week brought in fava beans and my mom gave us a beautiful basket of her home grown kohlrabi (which immediately sent me “Google-ing” for recipes!). But the majority of our yield so far has been zucchini and yellow squash. Time to be creative with recipes!
It’s a tradition in our Convent for Sunday night dinner to be prepared by the Sisters who share a common bedroom. Our rooms sleep 6-8 sisters. We usually choose our room by lot and switch up every once in a while. That means, there is a mix of personalities and gifts in each room; younger sisters with older ones, cooks with calligraphers, night owls and early birds. Our biggest crosses can become our greatest blessings. We live in Community and that’s how we roll!
Enjoy this crispy and flavorful panini prepared by our Sunday night Sister chefs. A healthy and fun twist on the favorite BLT, this recipe subs out cold lettuce for a piece of grilled zucchini. Enjoy!
"BZT" Panini with Mozzarella, Bacon, Grilled Zucchini, and Tomato
- In a large skillet, fry bacon over medium-high heat until golden and crispy, 6 minutes. Transfer to a paper towel-lined plate.
- On a baking sheet, brush zucchini strips with 1 tablespoon olive oil and season with salt and pepper. Bake in a 350 degree oven until golden.
- Lay tomato slices on a paper towel-lined baking sheet to soak up liquid.
- Place ciabatta halves on a cutting board. Brush insides of loaf with olive oil. Layer bottom half with zucchini strips, bacon, mozzarella, tomatoes, and basil. Season with salt and pepper. Top with other half ciabatta. Halve loaf and brush outside with olive oil.
- Preheat a panini press. (If you don’t have a panini press, cook sandwich in a large skillet over medium-high heat with a heavy pot or pan on top to weigh it down; flip sandwich halfway through to make sure both sides get cooked evenly.) Place half of sandwich in panini grill and cook, pressing down from time to time, until golden and cheese is melty, 6 to 8 minutes.
- Repeat with remaining sandwich half, then serve cut into triangles.
- Courtesy of: www.delish.com