For some time now, our theater group, Elements Theater Company, has been doing their theater productions with a dinner added prior to the show. Traditionally, this has been a plated meal tying in with themes from the play. This summer, the show was unique – Alan Bennett’s Talking Heads. This award-winning series of solo pieces is considered a classic of contemporary drama, universally hailed for its combination of razor-sharp wit and deeply felt humanity. The menu for this production conjured up images of an upscale Cape Cod pub food feel with a classy fish taco. I started searching for recipes, and the one I hit on was just the right one. The result was a colorful “box” dinner with the best fish taco I have ever tasted. Filled with crunchy cabbage, spicy mayonnaise, sweet and sassy mango salsa and a light and crispy panko- crusted cod – this is party food at its best – all served up in a glossy black box. Accompaniments included sweet potato fries, fresh corn and bacon salad and a homemade coleslaw. I’d recommend this for any summer gathering.
Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.
Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.
Prepare the fish. Cut the pieces of fish into 1-ounce strips or to your liking. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded, deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.
Place tortillas on a damp towel on a single layer on a cookie sheet, cover with another damp towel and place in a warm oven until ready to use.
To serve, set up the tacos "family-style". Start with your warmed flour tortillas, assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded cabbage, cilantro leaves (opt) and lime wedges next to the fish. Have fun building your own tacos.
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.
Leaving the noon church service today I got into a conversation that resulted in my late arrival for lunch. As I entered the refectory I heard happy exclamations regarding the meal…”What a great lunch! I loved this…so fresh and beautiful so colorful and tasty.”
What was it they were raving about? It was a brand new crisp, crunchy tofu recipe and it was all they described it to be! Truly sensational and remarkably satisfying.
Drain tofu of excess water. Let sit 20 minutes to drain.
While waiting for tofu, mix together the first 7 ingredients and set aside.
Heat a skillet on medium with about a 1/2 inch of vegetable oil inside. While heating, slice tofu into 1/2" slices, then cut each slice into thirds. Coat each cube lightly with cornstarch using a sifter and then place into pan until browned and crispy. You may have to turn up the heat under the pan a bit. Remove from frying pan sprinkle with salt and pepper to taste and set aside on paper towels.
Wipe pan clean with paper towel and add sesame oil, onions, and
chopped ginger. Cook about 1 minute, until fragrant. Add sauce mixture to pan, bring to a boil, and simmer about 2 minutes. Add tofu back to mixture, toss to coat. Top with green onions if desired.
Cabbage Salad
Put the cabbage in a large bowl, with the celery, cut the skin and pulp from the oranges ...slice them into wheels (cut out any seeds) and add to the cabbage. Whisk the oil, lemon juice, balsamic and oregano and salt and pepper and pour over the cabbage.
Mix well. Let it settle then mix through a few more times so that it is completely coated. Toss prepared tofu over salad before serving.
Easter was a glorious day filled with sunshine, beautiful music, and a church decorated with blossoming Spring flowers. The sights and sounds were full of joy and praise, and I felt renewed both in body and spirit – transported to another world that I don’t frequent often enough!
The Sisters celebrated this Easter with a beautiful buffet, many pitching in by making their favorite dish. I signed up to make dessert. I’ve always wanted to try making homemade mascarpone cheese, and since we have three cows that give us a never ending supply of milk and cream, what a great time to try it out. It was delicious! This dessert is perfect for Springtime – a shortbread almond crust filled with sweet and tart lemony cream, and a blend of berries on top – the perfect end to our Easter celebration.
Mix the all purpose flour, almond flour, kosher salt and powdered sugar in a large bowl. Add the unsalted butter pieces and work into the flour, creating thin sheets of butter in the flour. Mix the egg yolk with 1 tablespoon water in a small bowl and add to the flour and butter mix. Continue to work with your fingers until the mixture sticks together when pinched. Add another tablespoon of water if needed.
Press the dough into a buttered tart pan with a removable bottom (I used a long tart pan but you can use a 10-inch round pan) or 4-6 individual tart pans with removable bottoms. Prick the bottom with a fork and then refrigerate for about an hour.
Preheat the oven to 375 degrees. Bake the tart for 12-15 minutes or until golden brown. Allow to cool completely before filling with mascarpone filling.
For the mascarpone filling
Whip the cream on high with a hand mixer or a stand mixer. Add the softened mascarpone cheese and powdered sugar and beat to mix well. Fold in the lemon curd with a wooden spoon.
In a separate bowl, mix the raspberries and sliced strawberries. Heat the strawberry preserves until thinned and mix into the berries. Spoon the mascarpone into the cooled tart crust and top with the berries. Garnish with mint leaves if desired.
Surprising someone with their favorite food is something I love to do. Yesterday when I came into Bethany I found the Sister in the kitchen doing just that. A guest from 20 years ago had returned to be with us, and the Sister was preparing dinner for him and those who would be eating with him. Remembering that he had loved our strawberry rhubarb pie, she was making one for dessert to go with the meal.
This pie has been a favorite of many when we serve it in the guest house or for retreats and at certain times offer it for sale at our Priory gift shop. We grow both the berries and rhubarb in our gardens which I feel gives the pie extra special flavor. However it’s delicious made with the fruits from any source even if they’re not
homegrown.
Leaving Bethany I went out to the gardens to check the Rhubarb patch still partially covered with snow…Sure enough brave little rosy buds were pushing their way up through the frozen soil as if to assure me that we could indeed look forward to this favorite pie in the days ahead.
For the pie crust: Combine the salt and flour together.
Cut the shortening into the flour mixture using a pastry cutter until it is about pea size pieces.
Add the water to the flour a little at a time using a fork to lightly mix it. Continue to add the water until the dough just comes together – don’t over work the dough or it will become tough.
Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes.
Once it is ready divide the dough in half and roll out the bottom crust and place in a pie dish.
Combine the rhubarb, strawberries, sugar, flour, and salt.
Turn into the unbaked pie shell.
Roll out the top crust and place over the filling. Crimp to seal edges and make a few slits along the top.
Brush with egg white wash and garnish with large granule sugar.
Bake at 425 degrees Fahrenheit for 15 minutes.
Decrease temperature to 375 degrees Fahrenheit and bake for an additional 45 to 50 minutes, or until the filling starts bubbling.
Notes:
Rhubarb is tart. The strawberries provide sweetness but, depending on your taste, you might want to add more sugar.
“Some like it hot….some like it cold” Whatever your preference, you are bound to LOVE this hearty, wholesome 5 grain porridge that we have been serving for breakfast at the convent these cold, blustery winter days.
Our snow shoveling sisters are out early every am battling the drifts to clear the walks and entrances so that we can get from building to building. When they come in most of them are ravenous, and this warm cooked breakfast not only hits the spot but also fortifies them for the rest of the day.
If you have not yet gotten into porridge making , this is the time to do it. Don’t wait any longer to try out your own satisfying combination of healthy slow simmered grains. If you don’t have the 5 we used, substitute with what you do have or like. It’s the combining of textures and flavors that gives it its appeal. Top it with fresh or dried fruits and or nuts, seeds or coconut etc. or add them to the mixture the last 10 minutes or so before serving.
Bring brown rice, quinoa, amaranth, millet, wheat bran, salt, and water to a boil in a medium pot.
Reduce heat, partially cover, and simmer, stirring occasionally, until cereal is the consistency of porridge (softer and thicker than the usual bowl of oatmeal) and water is absorbed, 40–50 minutes.
NOTES
Do Ahead: Porridge can be made 5 days ahead. Let cool; cover and chill.
