The crispness of fall is all around us. This past Monday, the Sisters rose early to put our gardens to bed for the winter. It’s always bittersweet for me, as working in the earth, getting my hands dirty and seeing the fruits of our labor and God’s creative act are moments that I treasure. We decided not to put our “chef garden” to bed, as the tomatoes, chard, beets and kale are still growing, and a late crop of peas is sprouting their heads above the earth. So, as a tribute to summer, I wanted to share this wonderful recipe with you. You can use any vegetables for grilling, so don’t feel limited by the ingredients here. If you’re anything like me, your grill stays outside until it snows! Take advantage of the beautiful fall weather and enjoy.
Honey Balsamic Grilled Chicken with Grilled Vegetables
- Marinate chicken with pesto, garlic, red pepper flakes, lime juice and 1/2 teaspoon salt at least 1 hour, or overnight for best results.
- Mix oil, balsamic vinegar, honey and 1/4 tsp salt in a small bowl.
- Heat a grill over medium-high, be sure grates are clean and well oiled to prevent sticking.
- Brush oil on each side of the vegetables and sprinkle with salt and pepper
- Put vegetables on 1 large grill tray or directly on grill, and cook, turning constantly until the vegetables are cooked and golden, about 6 to 10 minutes. Set aside on a dish.
- Put the chicken on the grill and cook about 4 to 5 minutes on each side until grill marks appear and the chicken is cooked through. If you prefer to finish them off in the oven, I suggest a grill pan or cast iron skillet - cook until the internal temperature reaches 160 degrees.
- Transfer the chicken to a platter with the vegetables and pour the balsamic dressing over everything and serve.
This past week at Via Sacra, we have been thanking God for His incredible protection over us. The earthquake that hit a large portion of central Italy was only about 2 hours from us. Our community reached out to the Monks of Norcia to inquire of their safety. They told us that, miraculously, the monks had been up early for prayer on the morning of the earthquake (3 am) since it was a solemn feast day. When the tremors started, most of the town fled to the piazza where there is a statue of St. Benedict. The townspeople knew they would be safe there with Benedict’s prayers protecting them. An update on the monastery can be found here.
Restaurants all over Italy (and all over the world) have been serving a dish that is traditional to Amatrice, one of the towns destroyed. It is called Pasta all’Amatriciana, and proceeds from this dish are going to the recovery efforts. Last weekend would have been the celebration in Amatrice for their annual food festival. You’ll find many different versions of the traditional dish; some use onions and garlic and some don’t. We decided to and loved the results.
Join us in prayer by creating this delicious and spicy pasta dish in your home and if you do, use this hashtag to join millions of others who are as well: #unamatricianaperamatrice
- Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
- Meanwhile, in a 10- to 12-inch saute pan or dutch oven make the sauce.
- Combine the olive oil, pancetta, onion, garlic, and red pepper flakes; set over low heat and cook until the onion is softened and the pancetta has rendered much of its fat, about 12 minutes.
- Leaving about 1/2 cup fat in the pan, add the pureed tomatoes, basil, parsley, oregano and balsamic vinegar.
- Turn up the heat, and bring to a boil, then lower the heat to a simmer and allow to bubble for 10 min to 1/2 hr (the longer it cooks the better it tastes!). Adjust seasonings if needed.
- While the sauce simmers, cook the pasta in the boiling water for about a minute less than the package directions, until al dente; drain, reserving about 1 cup of the pasta water (if needed later).
- Add the pasta to the simmering sauce and toss for about 1 minute to coat (add some of the pasta water if the sauce is too thick). Divide the pasta among four heated bowls and serve immediately, topped with freshly grated pecorino, a dash of olive oil if desired, and a sprig of fresh basil to garnish.
- Andiamo mangiare!
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.