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.
Recently four of our young sisters were invited to a neighbor’s house in our community for a special dinner. The next day when I asked, “So how was the dinner?”
the response was, “Phenomenal!” That didn’t surprise me knowing that the menu had featured a choice tenderloin of beef, which they all liked and
we rarely have at the Convent. What did surprise and amuse me was that each of them individually wanted to tell me about one special dish
that had put the meal “over the top” and sent it “out of the park.”
This was a savory bread pudding that included leeks, fresh mushrooms, Gruyere cheese, pancetta, and sherry. Well then, why wouldn’t that
impress anyone as a phenomenal dish? And because our brave leeks are still holding their own out in the garden, why shouldn’t we give
it a try here at home? Well, we did, and sure enough it scored a home run with the whole sisterhood. Why not try it yourself and see
what kind of a rating it gets at your house?
Phenomenal Savory Bread Pudding
- Preheat the oven to 350 degrees F.
- Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
- Meanwhile, heat the oil and butter in a large (12-inch) sauté pan over medium heat.
- Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender.
- Stir in the mushrooms, sherry, 1 tablespoon onion salt and 11/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
- In a large mixing bowl, whisk together the eggs, milk, chicken stock and 1 cup of the Gruyere.
- Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid.
- Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.
Last week, while waiting for an appointment, I casually flipped through a magazine and while doing so, my eyes fell on what looked like a potentially interesting recipe, involving little work, minimal preparation, and minimal cooking. In fact, it almost appeared to cook itself, and in no time at all. This was too good to pass up so I had to give it a try…..and I am so glad I did.
The result was a simple but elegant entree with a delicate subtle gourmet touch making it fit for a princess, while at the same time perfectly filling the bill for a healthy, flavorful, low fat dish for fish lovers.
Princess Louise Sole
- Sauté onion or scallions in butter slightly.
- Except for the sole add other ingredients to the butter and onions
- Bring to a boil. Add fillets.
- Turn heat way down and cover for 5 minutes.
- Serve immediately.
Last week lamb was on sale (something that does not occur too often), so I happily took advantage of it and bought a nice leg. In general, most people either really like this meat or do not like it at all. Few seem to be neutral about it, mainly, I think, because of its distinctive flavor, which is precisely what makes it appeal to lamb lovers.
I myself prefer it simply roasted or broiled, but for the sake of those whom I knew would like it a little more dressed up I decided to make colorful kabobs with a few favorite vegetables and serve it with Greek rice, the way my father always prepared it.
- The first step is to marinate the lamb preferably overnight, if possible, then cube the vegetables and add to the marinade for whatever length of time is convenient.
- Arrange both meat and vegetables on skewers that have been soaked in water for at least 1 hour.
- Broil for 12 to 15 minutes or until browned and to desired doneness, turning frequently.
- Prepare rice well in advance.
- Saute rice in oil and butter. Add salt, parsley, mint, garlic and water.
- Cover and simmer on low heat untill all liquid is absorbed and rice is thoroughly cooked, adding additional water if needed. The earlier the rice is cooked, the more flavorful it will be when served.