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
This is a glorious time of the year for garden lovers. 5:30 am finds sisters weeding, tilling the soil and harvesting “fresh from the earth” vegetables. We have been enjoying beautiful varieties of lettuce, scallions, snow peas and chard for a while, and now zucchini and yellow squash are rapidly rolling in every day.
One of our enterprising Sisters turned out a quick and easy way to prepare a zucchini dish that met with lots of happy responses from the Sisters at last night’s dinner. Who would not love their vegetables prepared like this? Beautiful to behold! Scrumptious to eat! You absolutely must give this prize winner a try and there could not be a more perfect time to do it than right now.
Garlic Parmesan Zucchini and Tomato Bake
- Preheat oven to 350 degrees Fahrenheit and spray 8 x 8 or 9 x 11 baking dish with cooking spray. Set aside.
- Sauté onions in 1/2 c oil. Add sautéed onions and the additional 1/2 c oil to the rest of the ingredients, except fresh basil or parsley, and mix well before baking.
- Transfer to a prepared baking dish and bake uncovered for 35 minutes. Check for doneness with a fork or knife after 25 minutes.
- Remove from the oven, garnish with fresh basil or parsley and serve hot/warm.
Once we opened Villa Via Sacra, our mission house in Barga Italy, it
took no time for warm friendships to spring up between our Community
family and the locals. Their interest in Gregorian chant resulted in
weekly gatherings at the villa where, over foaming mugs of Cappuccino
and crunchy biscotti, together we studied studied Latin neums and
learned how to sing authentic Gregorian chant. In return the local
women invited the sisters into their kitchens where they
generously shared their own secrets to preparing authentic Tuscan
Since then our menus at the Convent, Bethany retreat house and
Paraclete retreat house definitely reflect our close association
with the life in Barga. This summery salad, although it involves
little cooking, incorporates many of the typical Tuscan flavors and is generously flavored with many of the seasonings regularly used there.
- In a large pot of salted boiling water, cook tortellini according to package directions. Drain and transfer to large serving bowl.
- Make dressing: Whisk together olive oil and balsamic vinegar and season with salt and pepper.
- To bowl, add prosciutto, spinach, cherry tomatoes, and dressing and toss until well combined.
- Garnish with Parmesan.
More and more, we are getting requests from guests for gluten-free and dairy-free diets. Finding recipes that are healthy and tasty all at the same time can be challenging! The reason I love this soup is, you can actually taste the zucchini! So many times zucchini soups are masqueraded in sour cream, cream cheese and dill and you absolutely loose the flavor of the vegetable itself.
Delightful if chilled overnight and served ice cold on a hot summer day, or conversely, ladled out piping hot on a steely winter night. Easy to prepare, vegan (if you swap out the butter), and delicious, you might want to add this to your weekly lunch menu!
- In a large saucepan, melt the butter and the olive oil. Add the onion and garlic, season with salt and pepper and cook over moderately low heat, stirring frequently, until softened, 7 to 8 minutes.
- Add the zucchini and cook, stirring frequently, until softened, about 10 minutes. Add the stock and 1 1/2 cups of water and bring to a simmer; cook until the zucchini is very soft, about 10 minutes.
- Cool slightly. Working in 2 batches, puree the soup in a blender until it's silky-smooth. Return the soup to the saucepan and season with salt and pepper. Serve it either hot or chilled, garnished with julienned zucchini.
- The soup can be made ahead and refrigerated overnight.
- **Recipe adapted from Food & Wine.