Marinade for Steaks and Chops

Years ago, there was a collaboration between all the cooks in the Community, resulting in a lovely little cook book, “Recipes that Bear Repeating.” The creation of this book was a true labor of love. For months, recipes were written out, exchanged, and “tested” in all the households. Many notes and conversations later, such as “What do you mean by one can? What size can?” or “What does ‘until done’ mean? We need a time estimate!”, this treasury of favorites was pulled together and printed, including traditions for holidays and special occasions from the Community. This Marinade for Steaks and Chops is definitely an All-Star from the book! Right now, at Priory Books & Gifts if you buy one of the Sisters’ hand-made aprons, you get a copy of your own for free! Don’t miss out on this little treasure.

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Marinade for Steaks and Chops
SERVINGS
3 1/2cups
CHANGE SERVING SIZE
cups
COOK TIME
PREP TIME
READY IN

Ingredients

Instructions

  1. Combine all ingredients and mix well.
  2. Cover meat with marinade and chill for several hours. Turn meat several times to allow the flavor to penetrate more evenly. If stronger flavor is desired, refrigerate overnight.
  3. Let meat come to room temperature before cooking.
  4. It may be stored, tightly covered, in the refrigerator for two weeks or in the freezer indefinitely.

Welsh Rarebit Cauliflower

Years ago when I was just a teenager one of my jobs in my father’s restaurants was to type up the daily menus. Some of the menu items have stuck in my mind more than others, as favorites of those who regularly ate there. Welch Rarebit was one of them, (Perhaps because I liked it so much myself).  In any case, I sometimes feel sad that it seems to have disappeared from the memory of people my age and is completely unknown to a lot of others. Although usually served over crispy toast I have often used it in other ways as well, so for Thanksgiving I thought I’d like to incorporate it into a vegetable side dish. So I came up with this Welch rarebit Cauliflower.

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Welsh Rarebit Cauliflower
SERVINGS
8people
CHANGE SERVING SIZE
people
COOK TIME
40mins
PREP TIME
20mins
READY IN
1hr

Ingredients

Instructions

  1. In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and cheese, whisk until well combined and smooth; this will take 4 to 5 minutes. Add hot sauce.
  2. Place a steamed whole head of cauliflower in deep serving dish, pour rarebit over it and top with homemade golden buttery toast crumbs (crumble two slices of white bread – sprinkle lightly with oil and brown in 400 degree Fahrenheit oven about 5-10 minutes), crispy bacon bits, and red pepper flakes.
  3. Garnish with fresh herbs or other vegetables as desired.

Savory Roasted Apple Bourbon Bird

Autumn is apple time, and our trees are laden with gorgeous fruit — apples that are being turned into applesauce, apple crisp, apple fritters and all things apple! This is the time to have fun with them when they are so plentiful and at their best.

Last week we decided to give our chicken meal of the week an autumn touch by incorporating some apples into it and we were quite pleased with what resulted…..our Savory Roasted Apple Bourbon Bird. All we did was rub our chicken all over inside and out with a great mixture of tasty spices and herbs, stuffed it with some apple and yam quarters and a few shallots and roasted it as usual but basted it with our unusual cider bourbon glaze giving it a beautiful rich finish that was breathtaking to behold and luscious to taste. It is really worth trying and equally as good with a pork roast.

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Savory Roasted Apple Bourbon Bird
SERVINGS
4people
CHANGE SERVING SIZE
people
COOK TIME
105minutes
PREP TIME
30minutes
READY IN
135minutes

Ingredients

Instructions

  1. Combine fresh garlic, onion salt, 2 tablespoons minced fresh thyme, cracked pepper.
  2. Rub well into chicken all over inside and out.
  3. Quarter a large apple, 6 shallots and stuff into cavity along with a handful of fresh thyme and a stalk of celery.
  4. Heat oven to 425 degrees Fahrenheit.
  5. Roast the chicken in the oven for 45 minutes to 1 hour.
  6. Reduce the temperature to 375 degrees Fahrenheit and continue roasting until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165 degrees Fahrenheit, about 30 minutes to 45 minutes more.
  7. Baste chicken with glaze about every 5 minutes for final 15 minutes of cooking.
Bourbon Glaze
  1. Reduce the apple juice down to about ¾ cup then add the rest of the ingredients.
  2. Heat the mixture until dissolved then add 1 cup bourbon and let boil for about 5 minutes or until mixture reduces to about 1 cup of liquid.
  3. Baste chicken with glaze about every 5 or 10 minutes for final 30 minutes of cooking.
  4. **Add 3 quartered apples, 2 yams cut to size of apples, and a dozen shallots to roasting pan stirring from time to time until all are tender.
  5. Remove and hold when done.

Cheese Soufflé

For years I thought of making a soufflé as something too difficult to tackle except by the experts, so I put off making them. After finally trying one, I was amazed to discover how simple and straightforward it really is…and how very satisfying! The sight of your creation as it begins to rise before your eyes in the oven and then finally puffs up into all its glory… is reward enough to say nothing of the delight in tasting it.

In case you have been intimidated as I was, this may be the perfect time for you to overcome that fear and tackle one, because these light fluffy wonders are perfect for hot weather meals when you want to serve something other than cold food, and you don’t want anything cooked that’s too heavy. Guests in our retreat house are always thrilled when served a soufflé.  They say it makes them feel so special!

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Cheese Soufflé
SERVINGS
4people
CHANGE SERVING SIZE
people
COOK TIME
35-40minutes
PREP TIME
25minutes
READY IN
30minutes

Ingredients

Instructions

  1. Allow the egg yolks and egg whites to stand at room temperature for 30 minutes.
  2. For cheese sauce, in a medium saucepan melt butter; stir in flour, dry mustard, onion salt, Worcestershire and cayenne pepper.
  3. Add milk all at once.
  4. Cook and stir cheese sauce over medium heat until thickened and bubbly.
  5. Turn heat to low. Add cheese, a little at a time, stirring until melted.
  6. In a medium bowl beat egg yolks with a fork until combined.
  7. Slowly add cheese sauce to egg yolks, stirring constantly. Cool slightly.
  8. In a large mixing bowl beat egg whites with an electric mixer on medium to high speed until stiff peaks form (tips stand straight).
  9. Gently fold about 1 cup of the stiffly beaten egg whites into cheese sauce.
  10. Gradually pour cheese sauce over remaining stiffly beaten egg whites, folding to combine.
  11. Grease with butter and coat with grated Parmesan a 2-quart soufflé dish.
  12. Pour batter into dish.
  13. Bake in a 350 degree F oven for about 40 minutes or until a knife inserted near center comes out clean.
  14. In the last 10 minutes of baking sprinkle some grated Parmesan cheese (about 2 tablespoons) for a nice crust on top.
  15. Serve immediately.

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Salisbury Steak

“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
SERVINGS
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COOK TIME
1 1/4mins
PREP TIME
READY IN

Ingredients

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.

Special Beer Batter

When it is a Sister’s big birthday at the Convent we try to make it as special as we can.  Last week for her 60th birthday the Sister celebrating it chose for a theme “Spring on Cape Cod.”

Decorations included a variety of spring flowers and plants, forsythia and pussy willow and beautiful sea shells.

The menu was “Fish and Chips” served in divided little baskets. The atmosphere was purposefully casual with lots of fun and merry making. The food owed its success to this simple yet “Special Beer Batter” used for frying.

Special Beer Batter

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Special Beer Batter
SERVINGS
CHANGE SERVING SIZE
COOK TIME
3-4minutes
PREP TIME
READY IN

Ingredients

Instructions

  1. Pour beer into flour ’til thin.
  2. Add 1 beaten egg, Worcestershire sauce and mustard.
  3. Dip fish or chicken in the batter and then roll in potato chip crumbs
  4. Fry at 300 degrees Fahrenheit for 3-4 minutes.