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?
If you visit any one of Tuscany’s Trattorias, you will most likely find this on the menu as a “contorni” or side dish. Leeks, parmesan and a light sprinkling of nutmeg — all the flavors of Northern Italy combine to make this savory pie a wonderful addition to beef or veal. This past weekend, we served this as a side to Beef Tenderloin with Balsamic Vinegar to our Oblates on retreat. As we venture into Lent, this meatless side dish could actually become a main dish for lunch. It’s one of my favorite recipes to share with you. Our prayers are with you for a very blessed Lent.
This is a glorious time of the year for garden lovers. 5:30 am finds sisters weeding, tilling the soil and harvesting “fresh from the earth” vegetables. We have been enjoying beautiful varieties of lettuce, scallions, snow peas and chard for a while, and now zucchini and yellow squash are rapidly rolling in every day.
One of our enterprising Sisters turned out a quick and easy way to prepare a zucchini dish that met with lots of happy responses from the Sisters at last night’s dinner. Who would not love their vegetables prepared like this? Beautiful to behold! Scrumptious to eat! You absolutely must give this prize winner a try and there could not be a more perfect time to do it than right now.
Easter! A day of joy! A day of celebration! That’s why we have been planning a festive Easter Sunday brunch this year. And that’s why we have been experimenting with a number of fresh new ideas to make this an uplifting meal of praise and thanksgiving that will set the tone for the week ahead.
One of the new dishes we put together is a colorful asparagus fritatta. This starts with a tasty potato and onion crust that is filled with a mixture of eggs, cheese, and bacon bits, and then topped with fresh asparagus spears, strips of zucchini, and colorful peppers. To dress it up we garnished it with a couple of crisp bacon curls. We were very pleased with its appearance and we loved its combination of flavors. It is definitely now on our menu, and I am almost certain once it has made its debut in the convent on Easter Sunday it will return for many repeat performances in the days ahead — not only as a brunch or breakfast dish, but as a lovely spring lunch or light supper.
Sometimes simpler can be better. This is true with many things including food. Complex cooking with multi- layers of flavor and texture has its place,however combining just a few select foods can sometimes take ones breath away. Such was the case with a lunch we served last week to some visiting bell ringers.
Our change ringing bells bring many bell ringers here from many places to hone their ringing skills. They come for different lengths of time and are often here for meals. Most of them prefer healthy foods. All of them love our fresh garden vegetables especially our salad bars. Right now when eggplant and tomatoes are at their best we put them together in a simple salad that almost made itself. Together with a few special seasonings this dish kept many of them coming back for just one more helping all through the meal. This dish along with some crusty French or Italian bread and a favorite cheese, if desired makes a most satisfying lunch or light supper. Two important tips to insure the best flavor – use very ripe tomatoes and serve the combined ingredients at room temperature NOT chilled.