Recently a friend drove me to a medical appointment. As we left to return home she asked, “How about lunch?” This had not been in the plans but it was lunchtime and a nice suggestion so I said, “Sure.” The next question was what did we feel like having: a burger, a taco, pizza, Chinese? None of them moved either of us, so I offered another idea, “Further on there is a nice little French bakery that serves lunch, if you wouldn’t mind driving an extra bit.”
Within minutes both of us were savoring the richest flavored onion soup out of individual black wrought iron pots overflowing with melted cheese and boasting a gorgeous golden crusted crouton. Almost simultaneously, we both had the same thought: Why don’t I ever make this at home? Within days she made it for her family and the convent sisters served it for two different retreats. In each case it met with overwhelmingly positive responses.
How long has it been since you served French onion soup?
In a heavy-bottomed pan, slowly brown the onions and garlic in butter and sugar until the onions are golden brown, about 30 minutes.
Add flour and cook, stirring for 2 or 3 minutes.
Add the wine and cook for 2 or 3 minutes.
Add stock or consommé and water, and simmer partially covered for 1 hour.
To serve, place a small slice of French bread on top of each bowl, and cover generously with Swiss cheese and a sprinkle of Parmesan cheese, then bake covered at 325 degrees for 15 minutes, then uncover and bake another 10 minutes.
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!
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.
At our Convent and Community each year, it is tradition for us to celebrate the Twelve Days of Christmas. Advent is a time of waiting and the twelve days that follow Christmas allows time for us to reflect and live the “Incarnation of Christ” as we journey towards our yearly profession of Vows on Epiphany. It’s a time of Enclosure for us when we can withdraw from the busyness of our daily lives and set aside time of quiet for Christ and community.
This Christmas, each of us cooks decided we’d make one special gift for the sisters over each of the twelve days. I chose Monday the 26th and couldn’t wait to make this decadent candy. We have lots of chocolate lovers in the Sisterhood, so I thought it might just be ‘the bomb’ and it was! With just a couple tweaks, it is now going to become my favorite holiday indulgence. I had to quadruple the recipe in order to make enough for 65 Sisters and have some extra for gifting, so it will multiply out well. This recipe is just too special to make for just “any” time of year, so save it for a special occasion.
In a large, deep heavy-bottom saucepan, melt the butter.
Stir in the salt, sugar, water, and corn syrup, and bring the mixture to a boil. Boil gently over medium heat, without stirring, until the mixture reaches hard-crack stage (300°F on an instant-read or candy thermometer). The syrup will bubble without seeming to change much for awhile, but be patient; all of a sudden it will darken, and at that point you need to take its temperature and see if it's ready, about 10 to 12 minutes. Pay attention; too long on the heat, and the syrup will burn.
While the sugar mixture is gently bubbling, spread half of the toasted nuts (1 cup), in a fairly closely packed, even single layer, on a lightly greased baking sheet or 1/2 sheet pan.
Top with half the chocolate chips (1 1/3 cups).
When the syrup is ready, pour it quickly and evenly over the nuts and chocolate. Immediately top with the remaining chocolate (1 1/3 cups).
Wait several minutes for the chips to melt, then gently, using the back of a spatula, spread the chocolate evenly and top with the remaining toasted nuts (1 cup).
Allow to cool at room temperature and the chocolate will harden. When cool, break it into uneven chunks.
Store cooled candy tightly wrapped; it'll stay fresh for a couple of weeks at room temperature. Freeze for longer storage.
I’ve heard it said that the sense of smell is the earliest and strongest to develop in humans. I remember once at a restaurant there was a special on oysters that came from the town where I grew up. I splurged and ordered them just for fun. When they arrived and the fresh, salty smell wafted up to me, tears came to my eyes along with so many wonderful memories of my childhood there on the water.
I think it’s the same for many of us at Christmas. There are certain scents that transport you directly into this season of celebration and joy. Take ginger for instance! I love baking days here at the Community — as you cross the common, in addition to the beautiful lights and wreaths and garland, the smells drifting from the kitchen put smiles on everyone’s faces. It actually seems like another way to spread the good news: Christmas is coming! Jesus is on his way, and we’re getting ready — with Ginger Cake!
Start with your ingredients at room temperature. Preheat the oven to 350°F and grease a 9" springform pan or a cake pan that's at least 2½ inches deep.
In a small mixing bowl, combine the melted butter and brown sugar; mix well and pour the mixture into the prepared pan. Tilt the pan a little from side to side to help the mixture spread all the way to the edge.
Arrange the sliced pears side-by-side over this brown sugar mixture, making sure that they cover the entire bottom of the pan. Set aside.
In a large mixing bowl, combine the dry ingredients and mix well with a whisk until airy and fully combined. Set aside.
In the bowl of your stand mixer equipped with the paddle attachment, beat the the butter and brown sugar on medium-high speed until light and fluffy, about 3 minutes.
Add the eggs and beat again until pale and airy.
Incorporate the apple sauce and molasses, mix until well combined, and then add the dry ingredients and mix on low speed until just incorporated, no more.
Pour over the pears and spread all the way to the edge.
Place a piece of aluminium foil under or around your pan to catch any eventual leakage and bake for 60 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool for 10 to 15 minutes or until it's cool enough to be handled safely then flip it onto a rimmed cake plate.
Serve warm, garnished with vanilla ice cream, chopped nuts and a drizzle of honey or caramel sauce, if desired.
As we enjoy these cool crisp days, my taste buds long for a creamy soup to warm my body. This soup is a treasure. The smell of it is a potpourri to scent your entire house! It has become our favorite soup for the season. Recently, we served this as the first course to the luncheon we hosted pre-performance for Elements Theater Company’s performance of “All My Sons”. We received so many recipe requests, we thought we should share it. We are filled with gratitude for each of you. Happy Thanksgiving and a blessed Advent!
Melt the butter in a large pot. Add the onions and cook over medium-low heat until soft and translucent.
Add the butternut squash, sweet potatoes, chicken broth, salt and pepper to pot. Turn the heat to high and bring to a boil. Reduce the heat to medium and cook until vegetables are very tender, about 15 minutes or more.
Turn off the heat. Add the diced apple and purée the soup with a handheld immersion blender until very smooth and creamy. Pour the blended soup into a clean pot.
Add the honey, cinnamon, mace, nutmeg and heavy cream and stir. Bring to a simmer. Taste and adjust the seasoning if necessary. If you like a sweeter soup, add more honey.
Note: This soup thickens as it cools. If necessary, add a bit of cream to thin it back to desired consistency.
With thanks to Once Upon a Chef for inspiration of this recipe!