With the holidays just around the corner, you might be looking for a new and unusual crowd-pleasing side dish to wow your guests. This is one of my favorite vegetable dishes, introduced to me by Tessa Kiros in her wonderful cookbook: Twelve: A Tuscan Cook Book. She introduces the readers to the twelve months of Tuscan cooking and seasonal ingredients. When I’ve served at our mission house in Tuscany, I would cook through this book and this recipe became one of our house favorites. As Tessa says, “pastry-less baked vegetable pies are very common and are made with various vegetables depending on the season, such as green beans, artichokes and spinach.” You can also use broccoli in place of cauliflower.
We just served this last night for the opening to our Gregorian Chant Retreat and received great compliments. This would make a lovely addition to your Thanksgiving table. If you want to make it gluten free, just substitute gluten free flour for all purpose flour in the the béchamel sauce.
Baked Cauliflower Pie (sformato di cavolfiore)
- Preheat oven to 350 degrees/ Wash the cauliflower and trim away the hard stem. Put it into a pot of boiling salted water and boil for about 10 min. or until it has softened.
- Meanwhile, make the béchamel sauce:
1) Melt butter in a small, heavy saucepan over medium heat until foaming. Add shallots (if using) and sauté 2 minutes. Do not let brown.
2) Reduce heat to low, add flour, and whisk until smooth and raw taste is cooked off, about 1 minute. Gradually whisk in milk. Add bay leaf and cook until just thickened, stirring often, about 10 minutes.
3) Stir in nutmeg and salt. Season with ground white pepper. Cool sauce slightly. Discard bay leaf before using.
- Drain the cauliflower and chop it up finely or roughly puree it. Put into a bowl and mix in the eggs, 2 cups béchamel, parmesan cheese, a grating of fresh nutmeg, and salt and pepper to taste, adjusting if necessary. Mix well with wooden spoon.
- Butter an oven dish or loaf pan and sprinkle with half of the breadcrumbs to line the pan, shaking away the excess (use gluten free breadcrumbs if making gluten free). Pour in the mixture and sprinkle the surface with the remaining breadcrumbs.
- Bake for 30-40 min. in the hot oven, until the top is golden and slightly crusty. Serve warm.
Most of the sisters enjoy having falafels whenever they are put on the menu, but we have one sister who absolutely loves them. Just mention the word…her eyes light up, her face beams, and she’s ready to reach for the garbanzos to whip some up! “How did you acquire such a passion for them?” I asked. This was her reply:
“Picture,” she said “a dusty winding street in the heart of Jerusalem that leads to an intriguing shop. The walls are covered with hand-woven rugs, and the atmosphere is alive and warm with people sitting all around on the floor on cushions sipping mugs of tea and eating falafels. Here it was that I first fell in love with them.”
Well, you may not be able to go all the way to the Holy Land to become acquainted with this food, but you may learn to love it yourself by trying out this simple recipe right here at home as so many of us have!
- Blend together egg, onion, cumin, salt and pepper and fresh parsley.
- In a separate bowl, coarsely mash the cooked garbanzo beans, leaving some whole.
- Add egg mixture to garbanzo beans. Stir in ½ cup panko crumbs, and chill for 10 minutes.
- Remove garbanzo beans from the refrigerator and form into a ball, using about 1 tablespoon per ball. Roll in remaining panko crumbs.
- Fill a deep sided skillet with 1 inch of oil, and heat over a medium-high heat.
- Gently drop the falafel balls into the oil and fry until golden, turning occasionally for about 6 minutes. Remove falafel balls from oil and set on a paper towel to drain.
- Serve in a pita pocket with shredded cabbage or lettuce and a savory dressing, top a garden salad, or just eat it plain alongside vegetables, and enjoy!
We continue to enjoy the harvest from our gardens over these summer months. This week we had an abundance of beautiful lettuce, so we expanded our repertoire and tried out some new combinations for our guests at Bethany. The crisp, salty, creaminess of the fried goat cheese paired with the sweet and pungent combination of the blackberry balsamic vinaigrette is the key here. Summer is a wonderful time to experiment with all sorts of combinations in a salad. “The colors of a fresh garden salad are so extraordinary, no painter’s pallet can duplicate nature’s artistry.” Have fun creating, eating, sharing, and enjoying nature’s storehouse!
Blackberry Balsamic Salad with Crispy Fried Goat Cheese and Grilled Chicken
Blackberry Balsamic Vinaigrette Dressing
- Mix everything well in the blender until smooth. Adjust seasonings to taste.
Fried Goat Cheese
- Dredge the goat cheese slices/balls in the flour
- Dip in the beaten egg
- Dip in panko
- Fry in oil over medium heat until lightly golden brown before setting aside on paper towels to drain.
- Marinate the chicken in half of the vinaigrette for 30 minutes to over night before grilling over medium-high heat until golden and cooked through, about 2-5 minutes per side. Set aside to cool and slice.
- Assemble the salad and enjoy!
Note: Best enjoyed while the fried goat cheese is still warm from frying!
This past week, we invited artists to step away for a few days of retreat as they enjoyed renewing their vision and sharing together, in an atmosphere of Benedictine hospitality on the shores of beautiful Cape Cod Bay. Each day was punctuated by two lectures given by renowned art historian, Msgr. Timothy Verdon. He shared his passionate love of art, with beautiful images—both familiar and unknown—in a series of seven post-Easter lectures. Art lovers had the opportunity to fellowship together, while Msgr. Verdon discussed what it means to see with artistic understanding. It was a treat for our entire community and a privilege to be behind the scenes creating meals for them to enjoy. (Read more about the retreat here!)
Oscar Wilde said, “The artist is the creator of beautiful things.” Even if you don’t consider yourself an artist, I believe that you are. Every one of us wishes to create beautiful things out of nothing. Take this Lemon-Almond Butter Cake for example…
- For the curd, combine zest, juice, sugar, salt and eggs in a heatproof bowl, and beat well.
- Add butter, and place over a saucepan full of simmering water. Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes.
- Strain into a bowl, and press plastic wrap onto surface to keep skin from forming. Refrigerate until cool, at least 1 1/2 hours.
- Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.
- With an electric mixer, cream the remaining butter and 1 cup sugar together until light and fluffy. Sift together the remaining flour, baking powder and salt, and stir in.
- In a separate bowl, whisk eggs until they start to foam. Do not overbeat or the cake will be tough. Add eggs and ground almonds to batter, and mix well.
- Scrape batter into the prepared pan. Drop 8 individual tablespoons lemon curd around perimeter of batter, leaving a 1-inch border, and taking care to space drops evenly.
- Drop 3 to 4 tablespoons curd into center of batter. Refrigerate remaining curd for another use. Sprinkle cake with toasted almonds and 1 to 2 tablespoons sugar, depending on taste.
- Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes.
- Let cool on rack 10 minutes, then remove sides of pan, and cool completely.
- Whip cream with almond liqueur. Present cake at table, and offer whipped cream on the side.
(Recipe adapted from the New York Times)