What is a sister to do when she is supposed to prepare a lovely meal for a special guest that is gluten free, does not eat meat and dislikes seafood? Not the easiest assignment, but if she prays and uses a little ingenuity she always comes up with not only a solution, but often a very remarkable one. Last week the sister doing Bethany guest cooking actually faced this challenge. What did she do? It was the first day of Autumn and she wanted the meal to reflect that.
She chose a plump little Cornish Hen for the star of the meal, and served it chock-full of healthy, wholesome selection of wild rice, dried fruits, and nuts. Roasted with fresh garden herbs, garlic and lemon, some butternut squash and fresh broccoli accompanied the plump little bird, and the result: great satisfaction all the way around.
PS: No need to reserve this meal for the gluten free and those who abstain from meat and fish!
- Preheat the oven to 350.
- Gather a small bunch fresh herbs of your choice, 1 peeled garlic clove, half a lemon and 2 tablespoons of butter. For this meal we used fresh Rosemary and Thyme from the garden.
- Place the chicken in a roasting pan and gently separate the skin from the top of the hen.
- Place a small bunch of the herbs and butter under the skin, and put the garlic clove, lemon half and another small bunch of herbs in the chicken. Lightly drizzle with oil and sprinkle with salt and pepper.
- Roast the chicken for 1 hour or until the internal temperature reaches 165 degrees. Baste occasionally with chicken broth and white wine.
- Serve on a bed of wild long grain rice with cranberries, sunflower seeds and walnuts for a festive autumn meal!
This lovely and simple dish can be made with any size of eggplant! The inspiration for this dish came from a Facebook recipe video (with Russian directions) shared on Facebook by Peter Jermihov, the conductor for the recently released All Night Vigil, a collaborative recording between our choir, Gloriæ Dei Cantores, and members of three additional choirs. Facebook and Pinterest offer a wonderful way to connect with friends and to find recipes from different countries and cultures.
At this time of year, our garden is bursting with mini eggplants. Earlier in the season at planting time we received a donation of seeds for this specialty vegetable and it has indeed been a bumper crop. This dish can be prepared with a single eggplant for a personal size serving, or in a cast iron or ovenproof dish for a family as you see below. You may enjoy watching the video below which offers three additional ways to serve eggplant. Although the directions are in Russian, the pictures are universal! Once you have made the dish, you may want to share your picture with your Facebook fans and friends!
- Heat oven to 400 degrees F.
- Starting at the thin end of the eggplant, slice each eggplant into 5 or more slices, leaving the eggplant connected at the top, to make a ‘fan.’
- Place several tablespoons of oil in the bottom of the skillet or dish and arrange the eggplant in a pinwheel pattern (see photo!).
- Slice buffalo or regular mozzarella thinly and place between each eggplant slice.
- Slice tomato thinly and add that to the mozzarella between each eggplant slice.
- Sprinkle salt and pepper over whole dish. Fresh basil (chop or chiffonade) can be added here if desired.
- Drizzle olive oil over the dish.
- Sprinkle shredded parmesan over entire dish.
- Bake at 400 for 15 - 25 minutes or until eggplant is soft and cooked through.
Over the last week, we’ve been enjoying plucking the nectarines and peaches off of our trees and enjoying them in a variety of ways. One of our Sisters used to own a peach orchard and enjoys turning the bruised and moldy drops into the most delicious jam. As the peachy smell wafts through the Convent, I pop down to the kitchen to dip my spoon into the bubbly pot. “Sister, this is SO delicious!” I purr, wishing I could bottle up this moment for eternity. Summer is wonderful, because the simple beauty and naturalness of fruit and vegetables can stand alone without being covered up in heavy sauces just to be palatable.
Over this past weekend, I had fun grilling nectarines to accompany an herb rubbed grilled pork tenderloin for our Dinner Theater. Follow these simple steps and add a little nectar to your next savory dish — it’s a beautiful thing!
Grilled Honey Nectarines (or Peaches)
- Heat grill to 400 degrees F.
- Brush nectarines with olive oil on both sides
- Place nectarines face side down on grill
- Wait about 4-5 min, or until the nectarines "release" on their own from the grill and carefully turn over with tongs or long handled spatula
- Grill on the opposite side
- Remove from the grill and drizzle with honey and sprinkle with kosher salt
- Serve as a side to chicken, pork, turkey or with a spoonful of greek yogurt or vanilla ice cream for dessert
Time to get out the grill and put those fresh garden veggies to good use. This is a terrific recipe that makes a lovely party platter in a matter of minutes.
Eggplant, peppers, zucchini, asparagus, and red onions – marinated and grilled till soft on the inside and charred on the outside, then doused in garlicky marinade, and served with whipped goat cheese on the side.
Marinated Grilled Vegetable Platter with Whipped Goat Cheese
- Cut eggplants, onions, and zucchini in 1/4-inch thick slices.
- Salt the eggplant slices, and leave in a colander for 20 minutes so the bitter juices drain out. Rinse and pet dry.
- Wash the peppers, and leave whole.
- Wash the asparagus, and cut the woody ends.
- Mix olive oil, balsamic vinegar, apple cider vinegar, garlic and chopped oregano, with onion salt and black pepper, and brush all vegetables liberally with the marinade.
- Grill veggies on medium heat, turning them over once or twice.
- Remove the charred outer skin from the peppers by rubbing off- slice the pepper in half, remove seeds and then continue slicing the peppers lengthwise into 1” slices. Set aside until ready to assemble.
- Remove the remaining vegetables to a plate and drizzle with the remaining marinade and more fresh oregano. Add more garlic if needed - they should have a distinct garlicky, tangy taste.
- With an electric mixer beat the whipping cream until soft peaks form. Add the goat cheese, and smashed garlic, and a pinch of salt, then beat until fluffy.
- Arrange the vegetables decoratively on a platter and serve with the whipped goat cheese on the side.
Place left over veggies in a container and pour over a marinade of equal parts apple cider vinegar and olive oil, plus lots of pressed garlic and salt. They will taste great the next day, and will keep in the fridge for a long time.
Recipe adapted from www.victoriastable.com
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!
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.