To me, the perfect sandwich is one that awakens all the senses at once: the crunch of the lettuce, the creaminess of the cheese, the zip of the spice, and the smokiness of the grill. This recipe fits that bill and has become our favorite summer ‘go-to’ sandwich. It’s a feast for the eyes and easy to prepare, packed with flavor. If you can’t get to Italy this summer, let Italy come to you!
This week, we have five young women working as sous-chefs in our kitchen to help us with a week-long retreat. They’ve had some great lessons as they’ve learned how to: pick the proper herbs, chiffonade basil, properly dice tomatoes (yes, it’s a technique!), grill chicken so it is moist and delicious, and many others. I expect them to return to their families with some great new recipes and skills at the end of this week. We hope you enjoy this sandwich for one of your functions this summer. It’s going to be a staple on our menu!
Tip: make a jar of the pesto sauce to have on hand in the freezer any time you need it!
Summer Grilled Chicken and Bruschetta Sandwich
- Make bruschetta topping: in a medium sized bowl. Combine the red onions, garlic, tomatoes, ¼ teaspoon salt, ⅛ teaspoon pepper, 1 teaspoon olive oil, oregano, and basil. Set bruschetta to the side. Drain slightly before using.
- Grill your chicken: season with salt and pepper and rub with about 1 tsp. of olive oil and grill over low flame until 160 degrees on a meat thermometer. Meat is ready to turn when it no longer sticks to the grill. Do not overcook
- Split your rolls in half then stack back together, lay on a sheet pan and toast for 5 min in a 350 degree oven.
- To assemble, spread pesto sauce on each half of the roll, then layer with lettuce or arugula, mozzarella, grilled chicken then drizzle with balsamic reduction and top with the bruschetta topping. Season with salt and pepper if desired. Serve immediately.
The Sisters have been rising with the sun over the past couple of months to get our gardens going for summer. We have six different vegetable gardens in plots of land all over our community. Some cover acres of land and others are smaller plots, but they all need the love and care it takes to get them going. As we were working this morning, putting the last of our basil seedlings in the ground, I was getting excited about the prospect of harvesting and cooking some of my favorite dishes. Who doesn’t love a big bowl of steamy pasta tossed in pesto and sprinkled with parmesan cheese?
This recipe is one of my favorites for pesto. It’s a bit lighter and more of a sauce. It’s loaded with flavor and makes an elegant dish when used with tortellini, fettucini or one of the other heartier pastas that can stand up to pesto. It introduces the aromatic flavor of parsley with the basil and the lemon juice helps keep the herbs vibrant. If you’re making a regular pesto, I was taught in Italy to throw an ice cube in when blending the basil as this also helps keep the color bright and green. This can be refrigerated or frozen indefinitely for future use; just warm it up at room temperature – do not cook or heat.
- Put all the ingredients except the basil into a blender and grind thoroughly.
- Add the basil and grind until creamy texture is achieved. No cooking is needed.
- This amount of sauce is enough for 1 pound of pasta of your choice.
Here’s a tasty and classy recipe that we served to our guest in Bethany tonight. The prep time is minimal. You can make the marinade ahead, add the steak tips, seal in a zip lock bag and freeze until ready to use (skip to step 2). We recommend buying steak tips when they are on sale. All of us love comfort food, and this is the perfect recipe for a busy family. The marinade is also our new favorite for steaks and grilling as we head towards summer – a teriyaki kind of flavor. We got rave reviews from our guest, so give it a try!
Beef Tips with Mushrooms and Sherry
- In a shallow bowl, make the marinade by combining soy sauce, brown sugar, lemon juice, olive oil, garlic, onion, ginger and pepper. Coat beef tips with marinade. Cover and refrigerate for at least 6 hrs.
- Remove steak tips from marinade and pat meat dry. Reserve marinade.
- Heat a large skillet over medium-high heat with oil. When oil is hot and begins to smoke, add the beef and brown 3 min. on each side. Do not overcook. Remove when evenly deep brown and reserve on a plate.
- Add remaining 3 Tbsp. olive oil to skillet, heat until oil ripples then add mushrooms and brown 7-8 min. Add garlic after 5 to 6 min. Season mushrooms with salt and pepper and cook a few minutes more.
- Add sherry, reduce 1 minute. Add 1 cup of reserved marinade (strained). Reduce heat and cook, reducing liquid until thickened.
- Add beef tips, their juices and mushrooms to the pan, cook for 2 min. Serve with mashed potatoes and mixed vegetables on the side.
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!
- Slice baby bok choy in 1/2 lengthwise and place in a large bowl of cold water to soak.
- Using a large non-stick fry pan, melt the butter and add the smashed garlic. Move around in the pan to infuse the butter, but don't let it burn.
- Place the bok choy, cut side down in the pan and saute until golden.
- Add the white wine and sugar and reduce until almost all the liquid is gone.
- Flip the bok choy over and add the broth.
- 6. Continue to cook until almost all the liquid is absorbed.
- Serve the bok choy with the thickened broth spooned over it, and garnish with sliced green onions.
Years ago, there was a collaboration between all the cooks in the Community, resulting in a lovely little cook book, “Recipes that Bear Repeating.” The creation of this book was a true labor of love. For months, recipes were written out, exchanged, and “tested” in all the households. Many notes and conversations later, such as “What do you mean by one can? What size can?” or “What does ‘until done’ mean? We need a time estimate!”, this treasury of favorites was pulled together and printed, including traditions for holidays and special occasions from the Community. This Marinade for Steaks and Chops is definitely an All-Star from the book! Right now, at Priory Books & Gifts if you buy one of the Sisters’ hand-made aprons, you get a copy of your own for free! Don’t miss out on this little treasure.
Marinade for Steaks and Chops
- Combine all ingredients and mix well.
- Cover meat with marinade and chill for several hours. Turn meat several times to allow the flavor to penetrate more evenly. If stronger flavor is desired, refrigerate overnight.
- Let meat come to room temperature before cooking.
- It may be stored, tightly covered, in the refrigerator for two weeks or in the freezer indefinitely.