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Salisbury Steak

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“Please, could we have Salisbury steak for dinner sometime?  My mother made it all the time and I love it.”  I found this note on the convent kitchen counter a few days ago.

Now how does one ignore a request like this? Immediately, we set out to find a good recipe for this old favorite, and served it a few nights later. I’m not sure it was exactly like “Mom made it,” but it certainly made the sister who requested it, as well as many others, very happy. We served it with mashed potatoes (as they always do down South), roasted carrots and zucchini.

How long has it been since you served Salisbury steak?

Salisbury Steak

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Salisbury Steak
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1 1/4mins
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Instructions

  1. In a mixing bowl, combine the beef, black pepper, onion salt, Worcestershire Sauce, bread crumbs and egg.
  2. Mix well. Shape into 4 equal patties.
  3. Heat a skillet over medium heat for about one minute, and then add butter.
  4. Place meat patties in skillet and brown on both sides for about 4-5 minutes each. Remove from skillet and set aside.
  5. Add the sliced onion to the skillet, right on top of the browned bits.
  6. Reduce the heat and cook the onions on medium-low heat until the onions turn translucent and brown. Don’t rush this step: Cook the onions low and slow for about 20-25 minutes
  7. Sprinkle 2 Tablespoons of flour over the onions. Stir.
  8. Let cook and brown for about 2 minutes. Add 2 cups beef broth. Stir well.
  9. Raise the heat back up to about medium. Stir well.
  10. Place the meat patties back in the pan. Cover.
  11. Reduce heat just a little and let simmer for about 15 more minutes.
  12. Remove from heat and serve warm.

Crispy Black Bean Fritters

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One of our cooking sisters has made it her “mission” to incorporate healthy foods into the convent diet and get people to eat things they would not naturally choose-by making them into tasty, attractive dishes. She certainly succeeded yesterday, so much so that I never got to taste her crispy black bean cakes because I was late to lunch and there was not a one left to even sample.

However, all the Sisters who had them insisted they were fabulous and that they must be written up as a blog…..so here is the recipe…..Let me know what you think.

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Crispy Black Bean Fritters
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P.S. Black beans have been proven to significantly aid the digestive system.

Princess Louise Sole

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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

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Princess Louise Sole
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Ingredients

Instructions

  1. Sauté onion or scallions in butter slightly.
  2. Except for the sole add other ingredients to the butter and onions
  3. Bring to a boil. Add fillets.
  4. Turn heat way down and cover for 5 minutes.
  5. Serve immediately.

Hot Chicken Salad Puffs

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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
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65 - 70mins.
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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.

Spring Easter Salad

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I wanted to come up with an interesting Easter salad. Something fresh and springy, yellow like sunshine and light green. Suddenly the idea came….an Easter egg salad!

A flavorful deviled egg nested in Boston Bibb lettuce with some tender spring asparagus and avocado, sprinkled with finely chopped chives and crumbled egg yolk…..that’s the look. Then, showered with a Fresh Lemon vinaigrette dressing …that’s the taste. I took a chance and gave it a try…It was a success!

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Instructions

Deviled Eggs
  1. Peel the eggs.
  2. Using a sharp knife, slice each egg in half, lengthwise.
  3. Gently remove the yolk halves and place in a small mixing bowl.
  4. Using a fork, mash up the yolks and add mustard, mayonnaise, onion, Tabasco, and a sprinkling of salt and pepper.
  5. Spoon egg yolk mixture into the egg white halves.
  6. Sprinkle with paprika, if you wish.
Dressing
  1. In a jar or a bowl, combine olive oil, lemon juice, mustard, thyme, onion salt to taste and pepper.
  2. Store, covered, in the refrigerator.
  3. Serve at room temperature. Shake or stir before serving.
  4. Arrange on individual plates with other ingredients or on a large platter for a buffet table.

Chicken And Roasted Vegetables Extraordinaire

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We are still picking kale and digging up parsnips in our garden, and both are tasting so so good. From the garden straight to the stove….how much fresher could you ask for your vegetables to be, and what could taste better with these wonderful vegetables than a nice plump whole roasted chicken smothered with herbs and filled with your favorite stuffing? It seems we can never have this too often at the convent.

Most people seem to be sold on roasted vegetables these days and they are great. But to me the magic key to making them better than ever, is to roast them together with the meat or poultry with which they are being served.

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Chicken And Roasted Vegetables Extraordinaire
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30minutes
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Ingredients

Instructions

  1. Season a whole chicken with onion salt and pepper and herbs.
  2. Place in roasting pan large enough to hold vegetables as well. Surround the bird with equal amounts of parsnips, carrots, potatoes and onions.
  3. Roast uncovered at moderate temp 300 degrees Fahrenheit for 30 minutes or until juices begin to appear - stirring from time to time.
  4. Add chicken broth, water, or a splash of wine as needed making sure that every bit of flavor, fat and juice is being absorbed by scraping and stirring.
  5. Remove bird to a smaller pan to finish cooking, once the vegetables have reached the softness you desire.