Hearty Beef Stew

All the convent sisters continue to work on preparations for Spirit of America Band’s participation in the Dubai workshops at the end of this month. Whether or not they play an instrument or are even going on the trip themselves every sister is very involved and supportive of the endeavor in whatever way they are able to contribute.

Last week the emphasis was on sewing. All who could helped with the job of fitting, altering and adjusting each uniform. This week when the participants from all over the country come together for rehearsal, we will be feeding about 200 people for the entire weekend; so much help will be needed in Paraclete House Kitchen. One of the meals that has hit the spot with most of the group and received a lot of praise is this hearty beef stew that not only provides them with needed energy but also satisfies their taste buds in a special way.

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Hearty Beef Stew
SERVINGS
8people
CHANGE SERVING SIZE
people
COOK TIME
8hours
PREP TIME
35minutes
READY IN
8hours, 35 minutes

Ingredients

Instructions

  1. Place in a 5- to 6-quart slow cooker.
  2. Add half of beef to skillet; cook, turning to brown on all sides, about 8 minutes.
  3. Heat oil in large skillet over medium-high.
  4. Repeat procedure with remaining beef.
  5. Add wine to skillet; scrape to loosen browned bits from bottom of pan.
  6. Bring wine to a boil, and cook 1 minute.
  7. Add to slow cooker.
  8. Stir in tomato paste, salt, pepper, carrots, garlic, celery, onions, and 2 cups beef stock.
  9. Add thyme sprigs and bay leaves.
  10. Cover and cook on LOW until beef is tender, 7 1/2 to 8 hours.
  11. Whisk together flour and remaining 1/2 cup stock.
  12. Add flour mixture and to slow cooker.
  13. Increase heat to HIGH; cover and cook until bubbly and thickened, about 5 minutes.
  14. Discard thyme sprigs and bay leaves.
  15. Garnish with parsley, if desired.

Hearty Beef Stew

By Published: Prep time: Cook time: Total time: Yield: 8 peopleServing size: Calories per serving: Fat per serving: Ingredients: Thinly-sliced chuck roast: 2 lbs. Directions:
Add half of beef to skillet; cook, turning to brown on all sides, about 8 minutes. ...

Hearty Italian Chicken and Autumn Harvest Veggie Stew

Every now and then when our convent dinner is some kind of a one dish meal, Sisters like to have it served right from the big skillet in which it has been cooked. This is especially so as the weather becomes cooler. When we are a little chilled around the edges nothing comforts one as much as a piping hot bowl of savory soup or stew. Today was such a day, cool, wet and rainy out of doors. Warm, dry and welcoming inside, with the aroma of a tasty combination of the day’s harvested vegetables.

Our convent chef has been eager to make a hearty chicken stew with an Italian twist. Using the last of our autumn garden vegetables she produced a most flavorful dish and chose to serve it from the skillet, which gave everyone a warm comforting sense of generously being cared for in a special way. A along with some crusty home baked bread and a beautiful kale salad we shared a dinner which magically lifted our spirits and pleased us all.

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Hearty Italian Chicken and Autumn Harvest Veggie Stew
SERVINGS
4as a hearty entree, or 6 small bowls
CHANGE SERVING SIZE
as a hearty entree, or 6 small bowls
COOK TIME
80minutes, approx.
PREP TIME
45minutes
READY IN
1 hour 35 minutes

Ingredients

Instructions

  1. Preheat oven to 400° Fahrenheit, and line a baking sheet with foil.
  2. Place the split chicken breasts on the baking sheet, and drizzle them with a little oil, and a couple of good pinches of salt and pepper.
  3. Cut the tops off of the heads of garlic, drizzle each head with a little oil, plus a pinch of salt and pepper, and wrap each head in a small piece of foil; place on the baking sheet next to the chicken.
  4. Roast the chicken, along with the garlic, for 45 minutes; then allow both to cool until they can be handled.
  5. Once they are cooled, shred the chicken, and set it aside; then, squeeze the roasted garlic from the papers, and using your knife or a fork, make the cloves into a paste; set the paste aside for a moment.
  6. Place a medium-large pot over medium to medium-high heat, and drizzle in about 2-3 tablespoons of the oil, plus add in the tablespoon of butter; once melted together, add in the onion and allow it sweat for about 3-4 minutes, until translucent and softened.
  7. To the onion add the roasted garlic “paste”, and stir it in to combine.
  8. Next, add in the diced carrots, parsnips, celery and butternut squash and stir to combine; add in the Italian seasoning, plus a pinch or two of salt and black pepper, and the red pepper flakes, and stir to incorporate.
  9. Add in the tomato paste and stir, and allow it to cook with the vegetables for about 2-3 minutes, or until the “raw” flavor of it is cooked out of it.
  10. Next, add in the chicken stock and stir, cover with a lid and simmer very gently on low for about 20-22 minutes, stirring occasionally, until the veggies are tender.
  11. Turn off the heat, if using; add in the kale and stir to incorporate it, and allow it wilt into the soup for a few minutes; then, finish the soup by adding in the shredded chicken, the basil and the parsley (also, check your seasoning at this point to see if any additional salt/pepper is needed).
  12. To serve, add about ¼ cup or so of cooked gnocchi to your bowl, and ladle some of the stew over top; garnish with some grated Parmesan, if desired, and serve with warm bread.

Crispy Baked Seafood PattiesVegetable and Lentil Soup from a Monastery Kitchen

Braised Pork Ribs

Saturdays in the Community call for a lot of physical participation, especially for our band members — 20 of which are sisters. Morning Beehive, the weekly time when all Community members gather to work together on whatever jobs need most to be done, starts at 8 am and continues until noon, with a half hour coffee break at 10 am.

Following lunch our convent band sisters pack up and take off with the rest of the band for a full afternoon of serious rehearsal often requiring considerable concentration as well as physical activity.

Everyone knows that when the band comes home they will come home very hungry and be looking forward to a substantial dinner. That’s why we always plan a hearty meal for that evening for all of us.

This week’s Saturday night dinner cook chose to do pork ribs with creamy polenta, chard, yellow squash and salad, but instead of grilling the ribs as we often do she surprised everyone by choosing to braise them…and…the result? Not a rib leftover and she has now been branded “Best Saturday night convent dinner cook!”

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Braised Pork Ribs
SERVINGS
4people
CHANGE SERVING SIZE
people
COOK TIME
2hours
PREP TIME
50minutes
READY IN
2hours, 50 min

Ingredients

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Pat the ribs dry and sprinkle with salt and pepper. Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat and brown the ribs on all sides, working in batches if needed. Remove the ribs and set aside. Add the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium. Add the carrots, celery, onions and some salt and pepper and cook until soft, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes. Deglaze the pan with the vinegar and wine, and then add the red pepper flakes and bay leaves.
  3. Add the ribs back to the pan and add enough stock to reach halfway up the sides of the ribs. Bring the pan to a simmer, cover and place in the oven. Braise until the meat is tender, about 1 1/2 hours. During the last half hour, uncover to allow the liquid to reduce and the pork to brown. Remove ½ of the veggies and blend to a thick puree- return to pan juices to thicken the sauce.
  4. Serve the ribs with Creamy Polenta, spooning the sauce on top, and garnishing with parsley.
Creamy Polenta
  1. Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.
  2. In a medium saucepan, add 1 cup of the half-and-half, the milk, 1 tablespoon of the butter and the polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour.
  3. Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, the remaining 1/3 cup half-and-half and the Parmesan. Salt and pepper conservatively since the polenta will be served with a robustly salted dish.

Lamb Shanks Ossobuco

As we head into the cold, long days of winter, I find myself craving comfort food that warms every part of you. A bowl of steaming stew, perfect buttery mashed potatoes or even a simple bowl of spaghetti Bolognese can fill the bill on any particular day.

I found lamb shanks on sale at the store this week and was delighted to pair them with this ossobuco style recipe for the ultimate comfort food. Usually made with veal, lamb is a nice change and the succulent meat falls off the bone when made overnight in your slow cooker. The word literally means hollow-bone and refers to the middle part of the hind shank, which has tender meat around the marrowbone. Served with risotto or polenta, ossobuco makes a delicious and satisfying meal.

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Lamb Shanks Ossobuco
SERVINGS
4
CHANGE SERVING SIZE
COOK TIME
6hours in slow cooker
PREP TIME
30minutes
READY IN
7hours

Ingredients

Instructions

  1. Cut through the tendon that connects the meat to the bone at the bottom of the shank -this will allow the meat to bunch up nicely. Season the shanks generously with salt and pepper.
  2. Heat a large frying cast iron skillet or heavy fry pan over high heat. Add 2 tablespoons of olive oil, and brown the shanks a couple at a time, turning until dark brown all over (browning creates a great depth of flavor you get once they’re cooked). Set the shanks aside in a slow cooker.
  3. Reduce the heat to medium and add the 3 Tbsp. olive oil, butter, onions, carrot, celery and garlic to the same frying pan. Cook, stirring, for 10 minutes until the vegetables are golden and soft.
  4. Turn up the heat to high, add the wine, bring to a rapid simmer and let it bubble for 30 seconds or so to burn off the alcohol.
  5. Add the tomato paste, thyme, rosemary, stock, tomatoes, bay leaves and sugar to the pan and stir to combine. Pour or spoon carefully over the shanks. Cover with the lid and cook in the slow cooker on low for 6 hrs., spooning liquid over the shanks every now and then. The meat should be almost falling off the bone by the end.
  6. Gently remove the shanks using tongs or a large spoon (careful as they will be very delicate) and set aside in a dish covered in foil.
  7. Put the cooking into a large saucepan, add the butter to the sauce and boil for about 10 minutes to reduce slightly, or until it’ a nice pouring sauce. You may need to add 2-3 tsp cornstarch mixed with 1/4 cup cold water to thicken it up. Season to taste with salt and cracked pepper.
  8. Serve the shanks over creamy mashed potatoes, polenta or risotto alongside steamed green vegetables. Pour the sauce generously over the top. Sprinkle with parsley and lemon zest if you like. Andiamo mangiare!

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Melanzane alla parmigiana – Eggplant Parmesan

Our gardens are bursting at the seams with eggplants.   I just love the shiny purple beauties and feel slightly sorry for the bad rap they get from opinionated palates!   Over the next couple of weeks, we are going to attempt to set those opinions straight and give you some trusted recipes that will transform this ordinary vegetable into an extraordinary culinary delight.

In writing this, I am reminded of a wonderful book I read many years ago as a young Sister when I was exploring my Jewish roots.  The book, To Life!  by Rabbi Harold Kushner, is filled with wonderful insights into human nature and God.   I underlined over and over as I read through the book.  One particular quote has remained with me, the author says, “To be human is to choose to be good; to take something unholy and make it holy, something ordinary and transform it into the extraordinary. To sanctify the world and live a Godly life”.

Praying that co-working with God today will begin to make the ordinary extraordinary.

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Melanzane alla parmigiana – Eggplant Parmesan
SERVINGS
6
CHANGE SERVING SIZE
COOK TIME
20-30min.
PREP TIME
1hr.
READY IN
1 hr30 mins

Ingredients

Instructions

Sauce
  1. Heat the 2 Tbsp. of olive oil in a heavy (non-aluminum) saucepan.
  2. Add the onion and half of the basil, the Italian seasoning and the salt.
  3. Allow to simmer over low heat, stirring occasionally.
  4. Cook until the onion is translucent and then add the garlic.
  5. Add the tomatoes, cover with a lid, and cook until the tomatoes are soft and have melted into a sauce.
  6. Add the sugar to taste and adjust seasonings.
  7. Continue cooking so the sauce can thicken and add tomato paste, if desired for a thicker sauce (you don’t want your sauce to be watery!).
  8. Adjust seasonings to taste.
Eggplant
  1. Cut the eggplant into slices and sprinkle with salt. Put them in a colander and leave for 30 min. while the bitter juices drain away.
  2. Preheat oven to 350 degrees.
  3. Rinse the eggplant slices and pat dry on a paper towel lined sheet pan. Mix the flour in a separate pan with some salt and pepper and lightly dust both sides of the eggplant with flour.
  4. Heat enough olive oil in a heavy cast iron skillet, or other heavy pan, and fry the eggplant in batches until golden brown on both sides (watch your heat so the oil doesn’t burn – lower is better!). Transfer them to a plate lined with paper towels to absorb the oil, and repeat.
  5. To assemble: spoon a little of the tomato sauce into a 12” oven dish, or 13x9” pan. Cover with a layer of eggplant slices. Add a few spoonfuls of tomato sauce, then a layer of the mozzarella cheese. Add the remaining basil leaves. Sprinkle with parmesan cheese and repeat the layers to use up the ingredients, ending with the cheese.
  6. Put into the oven and bake for 20-30 min. or until the top is slightly golden and crusty. Cool slightly before cutting into servings. If you are using a cold, ready-made sauce, allow a little extra cooking time (if sauce is not already hot). Serve hot or at room temperature.

It works well to make this the day ahead.    Cover the casserole with foil and heat in a low oven for about an hour or until heated through.  This also freezes well – assemble in a pan and freeze uncooked.  When ready to use, thaw, and bake as above.  You will enjoy this during the winter months if you have a harvest now.  Andiamo mangiare!

Braised Short Ribs

Some meals can be almost as enjoyable to prepare as to eat.  Short ribs are an example of this, especially in cold blustery weather as we have been having this winter. Cooking them is a most pleasurable culinary experience, engaging all the senses from start to finish.

Thick well cut ribs are a joy to handle while rubbing in the seasonings.  Then there is the visual thrill of watching them beautifully brown before your eyes in the sizzling hot skillet. This begins to produce a mouthwatering aroma to savor,  while slowly nursing them along to desired tenderness.

As a final treat to the senses, I hear the sound of delighted exclamations from those coming to dinner whose appetites are peaked from shoveling snow out in the cold. Could anything be more heartwarming and rewarding than that?  Well yes….sitting down and eating one of my most favorite meals with them!

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Braised Short Ribs
SERVINGS
CHANGE SERVING SIZE
COOK TIME
2 1/2-3hours
PREP TIME
READY IN

Ingredients

Instructions

  1. Preheat oven to 350° Fahrenheit.
  2. Season short ribs with salt and pepper
  3. Heat oil in a large Dutch oven over medium-high heat.
  4. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch.
  5. Transfer short ribs to a plate. Pour off all but 3 Tablespoons of drippings from pot.
  6. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes.
  7. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes.
  8. Stir in wine, Worcestershire and then add short ribs with any accumulated juices.
  9. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes.
  10. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
  11. Cook until short ribs are tender, 2–2 1/2 hours.
  12. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup.
  13. Spoon fat from surface of sauce and discard; season sauce to taste with onion salt and pepper.

These short ribs are even better when they are cooked the day before.