Whole grains have firmly established a prominent place in today’s overall diet, and are continuing to grow in acceptance and popularity. Once a taste for them has been acquired, less textured, more refined grains often have less appeal. Years ago when I first sampled wild rice I was not at all eager to have it again. Last night when it was served for dinner, I immediately wanted a second helping.
During this time of Lent, when many people choose to eat less meat, and have simpler meals, it can be a good time to introduce more grains into the menu such as this flavorful combination of wild rice with mushrooms and leeks.
Wild Rice with Mushrooms and Leeks
- Melt 2 tablespoons of the butter in a medium saucepan, add the onion, and cook over low heat for 5 to 10 minutes, until translucent.
- Add 5 cups of water, 2 teaspoons of salt, and the wild rice.
- Bring to a boil, reduce the heat to very low, and simmer, covered, for 50 minutes to 1 hour, until the rice is tender. Drain well.
- Place the drained rice in a bowl, add the remaining tablespoon of butter, the scallions, 1 1/2 teaspoons salt, and the pepper.
- Slice mushrooms, cut up leeks to similar size as mushrooms.
- Sauté both in just enough olive oil to brown.
- Stir into rice. Add wine and heat all together till hot.
- Taste for seasonings and serve hot.
Our monastery houses a dairy with two lovely Guernsey cows. We often have a surplus of milk, so one great thing we’ve learned how to do (with relatively little work or energy) is to make “crock pot yogurt.” I read about it, but didn’t really believe it would work until I actually tried it. It’s fabulous, easy, inexpensive to make, and tastes better than store-bought yogurt! We also make our own granola — you can purchase that through our gift shop, Priory Books and Gifts, or make your own. I’m not allowed to divulge our secret granola recipe, but will share one that I like equally as well. This breakfast dish is one we serve regularly to our guests at Bethany or those who come on retreat. Since we make our own yogurt, granola and jam, it really is a signature “home grown” go-to breakfast. You can easily make it yourself for a quick and healthy breakfast that’s full of protein.
Granola, Yogurt and Berry Parfaits
- In a glass or parfait dish, layer in the following order:
1/4 cup granola,
1/3 cup yogurt,
1/4 cup of mixed berries,
2 Tbsp warmed jam
- Repeat Layers
In the coming months, you will from time to time be treated to new recipes from “guest bloggers”. These are old and new friends — dedicated chefs and passionate voices who share our love of cooking. After all, we are Recipes from a Monastery Kitchen, and these kitchens extend far and wide, all over the world. Tables that welcome the “Stranger as Christ”, kitchens that “practice the presence of God” as Brother Lawrence taught, and communities that are built by hospitality, love and prayer. Our lives are enlarged as we welcome them and listen to their unique voices, share in their story and try our hand at their creativity.
This week’s guest blog post comes from Brother Victor-Antoine d’Avila-Latourrette, a Benedictine monk who lives at Our Lady of the Resurrection monastery in Lagrangeville, New York. He is also an internationally acclaimed, best-selling author of several cookbooks. He is also the author of a new book from Paraclete Press, Christ the Merciful.
The son of man came eating and drinking . . .
– Matthew 11:19
The quote above was one of Dorothy Day’s favorites from the Gospels. It reminds us that Christ, in the fullness of His humanity, partook of food and drink and gave us Himself under the auspices of bread and wine.
These thoughts are on our mind as we prepare a simple dessert for the anniversary of the death of Saint Benedict on March 21. Known as the Transitus of Saint Benedict, this is the day that monks and nuns celebrate his birthday in heaven. During evening vespers we hear the story of how he prepared himself for the passage into the next life by receiving communion. Then, with the assistance of some of his monks, he positioned himself in the form of the cross to die like his savior. He insisted on remaining in an upright position with his arms extended in prayer until his final breath.
Saint Benedict is considered the founder of Western monasticism. In this humble dish we celebrate his life while maintaining his Rule of simplicity and moderation in all things.
Oranges for St. Benedict’s Day
- Preheat the oven to 350˚F.
- Cut the oranges evenly in half and, using a spoon, carefully remove the pulp from the inside, keeping the shells intact. Remove the seeds and cut the pulp into tiny pieces. Place in a deep bowl.
- Add the candied fruit kirsch, and sugar to the orange pulp. Mix well and fill the orange shells with this mixture.
- Bake for 25–30 minutes. Serve warm.
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?
- In a heavy-bottomed pan, slowly brown the onions and garlic in butter and sugar until the onions are golden brown, about 30 minutes.
- Add flour and cook, stirring for 2 or 3 minutes.
- Add the wine and cook for 2 or 3 minutes.
- Add stock or consommé and water, and simmer partially covered for 1 hour.
- To serve, place a small slice of French bread on top of each bowl, and cover generously with Swiss cheese and a sprinkle of Parmesan cheese, then bake covered at 325 degrees for 15 minutes, then uncover and bake another 10 minutes.
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.
"Torta di porri" (Leek Pie)
- Make your pastry and leave it to rest in the refrigerator for an hour before rolling out.
- Preheat oven to 350 degrees. Roll out the pastry into a 8" pie plate and blind bake it. Click here for instructions on blind baking a pie crust.
- Prepare your filling. Strip away any damaged tough parts of the leek and top extreme ends, and slice the leeks into thin slices.
- Put them into a bowl of cold water and swish them with your hand to remove any dirt remaining. Transfer to a colander to drain.
- Put the olive oil into a saucepan to heat and add the leeks. Saute gently to soften, and season with salt and pepper.
- When the leeks become lightly golden, add the wine and continue cooking over low heat until most of it has evaporated and the leeks are softened. If the leeks are still hard and the wine has evaporated, add 1 cup of hot water and saute for another 10 min. or so until the leeks are soft and there is only a little liquid left in the pan. Remove the saucepan from the heat and cool slightly.
- Lightly whip the eggs in a bowl and add the cream, parmesan cheese and a dash of nutmeg. Add the cooled leeks and stir well. Adjust seasonings if needed.
- Pour the mixture into your par-baked crust, shifting the leeks evenly with a wooden spoon.
- Return the tart to the oven for about 20-30 min. until the top is lightly golden and the filling is set.
- Cool slightly and slice into wedges. Serve warm or at room temperature.
A young newlywed couple from Russia came to Bethany for an extended stay. Alexi, the groom, was delighted to discover that an old friend and former mentor from Russia was unexpectedly going to be near enough to spend some time with him while he was in the States. He immediately extended an invitation to him and his friends for dinner – a real, Russian meal that he himself would prepare for them.
The day of the planned dinner Alexi felt ill and was unable to do any cooking. With his permission I prepared a meal that I thought would be close to what he would have made, and I felt one of the dishes should be stuffed cabbage. I prepared them as I remembered my Ukrainian mother always preparing them.
By dinnertime Alexi was well enough to join his guests and no mention was made of his not feeling well earlier. Everyone enjoyed dinner and Maestro Serge was particularly taken with the stuffed cabbage. “This,” he said to me, “is authentic.” Then he added, “A real Russian can always discern whether or not the Russian food he has been served was prepared by a real Russian.”
- Cut up tomatoes and simmer with olive oil, onion salt, oregano and sugar until reduced to 1 cup or 8 ounces of sauce. Can be done while preparing cabbage.
- Leave cabbage whole, but cut around the stem, and parboil for 5 minutes; let steep for another 5 minutes.
- Remove cabbage from water and drain; separate cabbage leaves. Chop the small inside leaves and the core and use to line a Dutch oven.
- Combine all the stuffing ingredients and mix thoroughly. Season with salt and pepper to taste.
- Place 1 tablespoon stuffing on each of the larger cabbage leaves, fold ends of leaves over the stuffing, and roll leaves.
- Arrange the stuffed cabbage leaves in rows in Dutch oven; sprinkle each layer with olive oil, tomato sauce, and crushed bay leaf.
- Sprinkle lightly with salt and pepper; add remaining tomato sauce, beef broth and enough water to cover.
- Place a plate on top of cabbage rolls, and simmer over low heat for 1 hour. If using cooked rice cut final cooking time in half.
- Serve the cabbage rolls with the pot sauce poured over them.