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.
Crispy Baked Seafood Patties
- Mix together and shape into patties.
- Place on lightly greased baking pan.
- Cook at 400 degrees Fahrenheit until golden brown on both sides, about 20 minutes.
- Combine together ingredients for sauce.
Sometimes an interesting or unusual side dish can turn an otherwise plain or ordinary meal into a memorable one and take it to another level. This happened recently when I was preparing dinner for a guest who was on a very limited diet. She had requested plain broiled fish with no sauce and steamed vegetables. Along with this we offered her our crispy roasted lime infused sweet potato wedges, that had been brushed with marmalade just before going into the oven. “My meal could not have been more satisfying,” she told someone. “What I asked for was cooked perfectly to my liking. But what made it so extraordinary was that special and surprising taste sensation of those zesty citrus sweet potato wedges.” These are also great with a beef or pork roast, ham or chicken.
Zesty Citrus Sweet Potato Wedges
- Wash potatoes leaving skins on and cut into wedges. Marinate in the juice from the lime and it’s zest.
- Toss in oil with onion salt and pepper to taste. Spread out on baking sheet.
- Bake at 400 degrees Fahrenheit for about 30 minutes or until crispy and golden on outside and tender inside.
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 we started “putting the gardens to bed” for the season.
This end of an era always seems to creep up on us before I expect it
to. For me it is always accompanied with a certain sadness. No more
beautiful early morning sights of garden tubs overflowing with choice red
tomatoes, crisp green lettuce and chard, gorgeous shiny eggplants and
colorful summer squashes ushering in the new day. What did arrive
this morning were some wonderful prizewinning heads of cabbage, a goodly
amount of green beans and plenty of assorted tomatoes. So tonight we
will enjoy a favorite old world classic for our dinner: Stuffed
cabbage rolls with fresh garden tomato sauce along with tender whole
- Cut up tomatoes and simmer with olive oil, onion salt, oregano and sugar until reduced to 1 cup or 8 ounces of sauce. Can be done while preparing cabbage.
- Leave cabbage whole, but cut around the stem, and parboil for 5 minutes; let steep for another 5 minutes. Remove cabbage from water and drain; separate cabbage leaves. Chop the small inside leaves and the core and use to line a Dutch oven.
- Combine all the stuffing ingredients and mix thoroughly. Season with salt and pepper to taste. Place 1 tablespoon stuffing on each of the larger cabbage leaves, fold ends of leaves over the stuffing, and roll leaves.
- Arrange the stuffed cabbage leaves in rows in Dutch oven; sprinkle each layer with olive oil, tomato sauce, and crushed bay leaf. Sprinkle lightly with salt and pepper; add remaining tomato sauce, beef broth and enough water to cover. Place a plate on top of cabbage rolls, and simmer over low heat for 1 hour. Serve the cabbage rolls with the pot sauce pored over them.
“Ooh” I gasped under my breath as the waiter deftly lowered my plate, carefully centering it in front of me. Before I could gain my composure he had swept away with an enthusiastic injunction to me to “enjoy”.
I had been taken to lunch by a friend who was convinced that I would love the fabulous salmon salad this restaurant was known for. This was years ago just when blackened salmon was just becoming a new sensation. Although I’d heard of it, I’d never yet seen it, nor was I at all expecting my salmon at this lunch to be blackened, but here it was before me…..and very black indeed..
Determined to make this a positive experience for the sake of my friend I bravely, though skeptically, took my first taste, and with that taste I became a fan. Now, years later I now have developed my own version, somewhat modified but very flavorful. I highly recommend it to all salmon lovers, especially at this season of the year.
- Heat oven to 400° Fahrenheit.
- In a shallow bowl, combine the paprika, cayenne, thyme, teaspoon of the onion salt.
- In a saucepan, over medium heat, melt 2 ½ tablespoons of the butter. Add the lemon juice.
- Working with 1 salmon fillet at a time, dip the top and bottom halves first in the lemon butter, then in the spices.
- Heat a large ovenproof skillet over medium-high heat. Cook the salmon until blackened to your liking about 2 minutes per side. Transfer to the oven for 8 minutes.
I never cease to be amazed at the number of Sisters who love to bake bread or want to learn how. It always results in a most satisfying experience for all, both those who make it and those who eat it. So we bake and serve a wide variety of breads for the convent and for our guests. But like every other category of foods, there are always some that have more appeal than others and become old standbys. This is the case with our SAVORY dill bread , which is a favorite all year round, but especially at this time of year when fresh dill is flourishing in our herb garden.
This is a flavorful soft textured dough that can be formed into loaves for slicing or various shaped rolls to accompany salads or dinners. Whatever shape they are baked into they are sure to please.
- Preheat oven to 375 degrees Fahrenheit.
- Dissolve yeast in warm water; add milk, sugar, onion, dill, salt, eggs, shortening or margarine, and 6 cups of flour. Mix well.
- Add enough of the remaining flour to make a soft dough. Knead until smooth and elastic.
- Place in a greased bowl, cover and let rise until doubled in bulk (about 1 hour).
- Punch down and form into rolls or loaves. Place on a greased pan and let rise until doubled in bulk.
- Bake for 12 to 15 minutes for rolls or 20-25 minutes for loaves.