Swiss Omelet Roll with Mustard Sauce

Here at the Convent we love to give attention to birthdays, be they big or little. Last week I had a very BIG one (85!) and it was celebrated in a very big way, especially featuring an abundance of beautiful spring flowers and fabulous food — two of my main passions.

The day was launched with an outstanding brunch including many of the old favorites I’d used over the years for guests, retreats and special events. This Swiss Omelet Roll was a specialty that brought back many memories, and made for much meaningful conversation as we re-lived the occasions when it was served.

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Swiss Omelet Roll with Mustard Sauce
SERVINGS
6-8
CHANGE SERVING SIZE
COOK TIME
45minutes
PREP TIME
20minutes
READY IN
65minutes

Ingredients

Instructions

Omelet:
  1. Combine mayonnaise and flour.
  2. Gradually add milk and beaten egg yolks; cook, stirring constantly over low heat until thickened.
  3. Remove from heat; cool 15 minutes.
  4. Fold mayonnaise mixture and seasonings into stiffly beaten egg whites.
  5. Pour into 15 ½" x 10 ½" jelly roll pan lined with wax paper, brushed with mayonnaise.
  6. Bake at 425 degrees Fahrenheit for 20 minutes.
  7. Invert pan on towel; carefully remove wax paper.
  8. Cover with combined ham, cheese, and green onion.
  9. Roll from narrow end, lifting with towel while rolling.
Sauce:
  1. Combine sauce ingredients; mix well.
  2. Serve omelet seam down; top with mustard sauce.
  3. Garnish with watercress (or parsley) and tomato slices.

Crispy Baked Seafood Patties

If you are trying during Lent – as many households are! – to make your meals simpler, less indulgent, and more in keeping with the Lenten spirit, you will want to consider adding these crispy baked seafood patties to your menu. Last week at the convent we made these with tuna, but any seafood of choice (such as salmon or crabmeat) would lend itself perfectly to this recipe. High in taste and low in fat, these golden little cakes made a very satisfying, yet healthy meal which we all thoroughly enjoyed. For the sake of those who prefer a little touch of decadence we offered a modified version of tartar sauce to dress them up a bit. However most of us found them delicious without any added enhancement. Once you try them I’m sure you will agree they should not be reserved just for Lent, but enjoyed all through the liturgical year.

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Crispy Baked Seafood Patties
SERVINGS
4patties
CHANGE SERVING SIZE
patties
COOK TIME
20minutes approximately
PREP TIME
15minutes
READY IN
35minutes

Ingredients

Instructions

  1. Mix together and shape into patties.
  2. Place on lightly greased baking pan.
  3. Cook at 400 degrees Fahrenheit until golden brown on both sides, about 20 minutes.
  4. Combine together ingredients for sauce.

 

The Ultimate Fish Taco with a Twist

For some time now, our theater group, Elements Theater Company, has been doing their theater productions with a dinner added prior to the show.  Traditionally, this has been a plated meal tying in with themes from the play.  This summer, the show was unique – Alan Bennett’s Talking Heads.  This award-winning series of solo pieces is considered a classic of contemporary drama, universally hailed for its combination of razor-sharp wit and deeply felt humanity.  The menu for this production conjured up images of an upscale Cape Cod pub food feel with a classy fish taco.  I started searching for recipes, and the one I hit on was just the right one.  The result was a colorful “box” dinner with the best fish taco I have ever tasted.  Filled with crunchy cabbage, spicy mayonnaise, sweet and sassy mango salsa and a light and crispy panko- crusted cod – this is party food at its best – all served up in a glossy black box.  Accompaniments included sweet potato fries, fresh corn and bacon salad and a homemade coleslaw.  I’d recommend this for any summer gathering.

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The Ultimate Fish Taco with a Twist
SERVINGS
8-10
CHANGE SERVING SIZE
COOK TIME
20min
PREP TIME
45min
READY IN
1hr

Ingredients

Instructions

  1. Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.
  2. Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.
  3. Prepare the fish. Cut the pieces of fish into 1-ounce strips or to your liking. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded, deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.
  4. Place tortillas on a damp towel on a single layer on a cookie sheet, cover with another damp towel and place in a warm oven until ready to use.
  5. To serve, set up the tacos "family-style". Start with your warmed flour tortillas, assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded cabbage, cilantro leaves (opt) and lime wedges next to the fish. Have fun building your own tacos.

recipe adapted from Tyler Florence

Baked Crab Cakes

Saturday mornings in the community are referred to as “Weekly Beehive” time. Every Community member young and old is assigned to some task where they busily work together with others on any number of projects that need doing that week.

This week I was assigned to tea preparation. Our Friday Harborside plated teas have been a tradition since the very beginning of the Community. Many people, especially vacationers, look forward to them in the summer months and at Advent. This week’s plate includes a mini crab cake which is always popular. My job was to make the filling for one hundred of these. When I did, it tasted so good I thought, “Why just for tea why not for a main meal?” So I made a larger version that was a big hit for lunch at the Convent!

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Baked Crab Cakes
SERVINGS
CHANGE SERVING SIZE
COOK TIME
10-15minutes
PREP TIME
READY IN

Ingredients

Instructions

  1. Finely chop crab meat, celery, scallions all to the same size and place in a bowl. Add mayonnaise, relish, and 1/3 cup saltines and toss together.
  2. In a separate bowl beat egg slightly and add lemon juice and zest. Add to bowl and combine all ingredients thoroughly.
  3. Shape into patties and carefully press on both sides into remaining saltines.
  4. Rather than the usual method of frying the cakes, I chose to simply bake them on an un-greased pan or a cookie sheet at 400 degrees for 10-15 minutes or until golden. Less work, less mess and clean up. Less fat!

Hot Chicken Salad Sandwich

What is it about sandwiches that make so many people so happy? It seems to me that the very same food served on a plate often gets less positive response than it does in a bun, on a roll, or even on a loaf of bread, as it was last night at the convent.Chicken salad was on the menu for our dinner and the cook of the day chose to serve it as a hot open faced sandwich, which surprised everyone. She sliced loaves of Italian bread lengthwise, placed a layer of chicken salad on each, topped them with grated cheese and melted them under the broiler for a few minutes. When they came out they were met with exclamations of “WOW, FANTASTIC, WHAT FUN!”

Because the meal was an informal picnic type, the loaf was served whole, allowing each person to decide what size piece they wanted cut for them. For a more refined touch it can be sliced in diagonal pieces and plated, and still be a sandwich!

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Hot Chicken Salad Sandwich
SERVINGS
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PREP TIME
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Ingredients

Instructions

  1. Combine chicken, onion, celery, almonds, grapes, water chestnuts.
  2. Mix mayonnaise, wine, salt and pepper; toss with chicken mixture.
  3. Spread chicken salad on bread, top with a layer of your favorite cheese and melt under a broiler.

Hot Chicken Salad Puffs

It seems we barely get cleaned up from one reception, and it’s time to prepare for another. We have many events happening on a regular basis and they almost always are accompanied by the serving of food or refreshments of one kind or another. At a recent reception we revised an old favorite that met with a great response. We served this hot chicken salad in little cream puffs and they disappeared so quickly we couldn’t keep the trays filled.

Hot Chicken Salad Puffs

 

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Hot Chicken Salad Puffs
SERVINGS
CHANGE SERVING SIZE
COOK TIME
65 - 70mins.
PREP TIME
READY IN

Ingredients

Instructions

Hot Chicken Salad Puffs
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Lightly grease 9 x 13 inch baking dish.
  3. In a large bowl mix the chicken, celery, mayonnaise, lemon juice, onion salt, spices, onion and almonds.
  4. Transfer to the baking dish, and top with Cheddar cheese and crushed potato chips.
  5. Bake in the preheated oven for 30 minutes, until lightly browned.
  6. Fill cream puffs, arrange on platter and serve.
Cream Puffs
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Lightly grease (or line with parchment paper) two baking sheets.
  3. Combine the water, butter and salt in a medium-sized saucepan, heat until the butter has melted and bring to a rolling boil.
  4. Add the flour all at once, stirring vigorously until the mixture smooths out and follows the spoon around the pan; this should take less than 30 seconds.
  5. Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes.
  6. It will still feel hot. Transfer the dough to a mixer.
  7. Beat in the eggs one at a time; the mixture will look curdled, but when you add the last egg it should become smooth.
  8. Beat for 1 minute after adding the last egg. You will have a stiff, smooth batter.
  9. Drop the dough by Tablespoonful’s onto the prepared sheets.
  10. Leave about 2″ between them.
  11. Bake for about 20 minutes, till they have puffed, they are medium golden brown and they look dry.
  12. Remove baked puffs from the oven and use a sharp knife to cut a slit into the side of each puff, for steam to escape; this will help prevent them from becoming soggy.
  13. Return the puffs to the oven for 5 minutes, then remove from oven and transfer to a rack to cool.
  14. Slit each puff in half around the circumference and fill with a heaping Tablespoonful of chicken salad.
  15. Replace the top.