One of the most popular events offered to the public here at the Community of Jesus at this time of the year is our summer dinner theatre.
Interest in this continues to increase every season, which is not surprising. Eating a splendid, perfectly prepared meal out on the patio overlooking the harbor, just in itself, provides a most enjoyable and memorable evening, but having that as well as a spectacular dramatic performance in Paraclete House following it is an exceptional experience in every way.
Today one of the cooking sisters has been perfecting a recipe for the appetizer course of this week’s dinner menu. I came upon her in the kitchen as she was carving up a magnificent watermelon to go into this zesty chilled gazpacho, a refreshing flavorful creation. You yourself may want to consider serving for some meal in the near future!
This delicious meal will accompany Elements Theatre Company’s performance of Sylvia by A.R. Gurney. Follow this link to learn more about the show, and reserve your tickets! https://elementstheatre.org/sylvia/
- Coarsely chop cucumbers, yellow pepper, red onion, basil and parsley. Combine with cubed watermelon and cherry tomatoes.
- Working in batches, put a few cups of ingredients in the blender or food processor to combine. An immersion blender works for this process as well!
- Blend ingredients until just before gazpacho is completely smooth—there should be small pieces of pepper, tomato and herbs visible in the gazpacho.
- Chill overnight or in the freezer for an hour, stirring occasionally. This can be served with a garnish of diced yellow peppers on top. Serve chilled and enjoy a refreshing twist on a summer classic! We recommend pouring the gazpacho into bowls and chilling the bowls in the refrigerator prior to serving.
Looking for a gift for someone who has everything? Something a bit out of the ordinary that doesn’t come out of a catalog or off of the internet? A gift that will express care and best wishes for the person in a way they may appreciate more than a costly, beautifully wrapped package?
Here’s a suggestion: How about a lovely personalized tea? “Just for two” — or for whatever number of others you know they’d enjoy having it with! Either indoors or outdoors, fancy and elegant, or simple and casual. You’d be surprised at the response you’re apt to get. because it’s a gift for all ages! Young and old and in between… My 12-year-old godchild looks forward to her annual birthday tea every year as much as she did the first time one was given to her at age 7. I know several 80-year-olds who no longer feel up to participating in many activities they used to enjoy, yet, at the mention of a tea, immediately brighten up summoning energy and enthusiasm from some unknown source.
Perhaps this recipe may inspire you with your own ideas for something similar. Just the planning and preparation of such a gift can turn out to be a gift to yourself as you find unexpected enjoyment in creating and preparing it for someone else!
- For each avocado half: mix together 1/4 cup of crumbled crabmeat, a tablespoon of mayonnaise, a pinch of onion salt, and fresh lemon juice (to taste).
- Adjust ingredients to desired taste, and add a sprinkle of lemon zest and chopped parsley for garnish. Spoon into avocado half and serve!
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.
Marinade for Steaks and Chops
- Combine all ingredients and mix well.
- 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.
- Let meat come to room temperature before cooking.
- It may be stored, tightly covered, in the refrigerator for two weeks or in the freezer indefinitely.
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.
- Place in a 5- to 6-quart slow cooker.
- Add half of beef to skillet; cook, turning to brown on all sides, about 8 minutes.
- Heat oil in large skillet over medium-high.
- Repeat procedure with remaining beef.
- Add wine to skillet; scrape to loosen browned bits from bottom of pan.
- Bring wine to a boil, and cook 1 minute.
- Add to slow cooker.
- Stir in tomato paste, salt, pepper, carrots, garlic, celery, onions, and 2 cups beef stock.
- Add thyme sprigs and bay leaves.
- Cover and cook on LOW until beef is tender, 7 1/2 to 8 hours.
- Whisk together flour and remaining 1/2 cup stock.
- Add flour mixture and to slow cooker.
- Increase heat to HIGH; cover and cook until bubbly and thickened, about 5 minutes.
- Discard thyme sprigs and bay leaves.
- Garnish with parsley, if desired.
Beautiful zucchini and yellow summer squash continue to come in from the gardens every day, and while they do it would be a shame not to have a nice stuffed zucchini boat meal before the season slips by. This is what last night’s convent cook thought as she prepared to make our dinner. She wanted to do something a little different from what we usually do and she turned out a meal that brought applause from the entire sisterhood even though we have had quite a few zucchini meals this summer. Using a combination of sweet and hot Italian sausage and a generous mixture of favorite Italian cheeses she succeeded in satisfying even the most discriminating pallet that evening.
The two things, I think, that put this dish over the top was the combination of cheeses (she used Parmigiano-Reggiano, Pecorino, Asiago and Gorgonzola) any of which give a distinctive taste, and then the generous use of fresh garden herbs like basil, oregano and Italian parsley.
Italian Sausage Stuffed Zucchini Boats
- Preheat oven to 350 degrees Fahrenheit.
- Blanch the zucchini in a large pot of boiling water, 7 minutes, then place in cold water 5 minutes. Cut zucchini in half lengthwise, then scoop out all but ¼ inch of flesh. Brown the sausage in a small skillet, breaking the pieces into small bits, 5 to 6 minutes, then remove the meat from the skillet.
- In the same skillet, on medium heat, add the onion and sauté until soft. Add garlic and sauté 1 additional minute (add a little bit of olive oil if the pan is dry). Add the meat back to the skillet along with the cream cheese, zucchini pulp and bread crumbs and stir until the cheese has melted. Taste and add salt and pepper or other seasonings as desired; fresh basil, oregano and parsley are nice.
- Place the zucchini boats on a small sheet pan, sprinkle with salt and pepper, then fill with the meat mixture. Top with tomato halves and grated cheese.
- Place in oven and bake 25-30 minutes until the cheese melts and starts to brown. Garnish with basil.
Who doesn’t want to sit down to a fresh, colorful and crispy salad topped with your favorite dressing? The simplicity, the beauty, the different textures all combine to make this lunch time treat such a pleasing and healthy option.
Recently we served this for a retreat, and it received such rave reviews that we thought we’d share our salad bar ideas with you. We haven’t included amounts, because you can make as little or as much as you want. As a guide, people would probably want to plan on 1 Tbsp. of toppings per person. It’s also the perfect “to go” meal – just prep all the toppings, throw them in zip-lock bags or containers and then dish up before serving.
We hope you enjoy some of these ideas as much as we do.
Salad Bar Suggestions:
Lettuce – a blend of iceberg, romaine, bibb and red leaf is nice
diced turkey or chicken
hard boiled eggs
cheese – Havarti, swiss, cheddar – all recommended
tomatoes, wedged or grape or cherry tomatoes
roasted beets, julienned
broccoli and/or cauliflower flowerets
sliced red onion
diced cooked bacon
sunflower seeds, roasted and salted
toasted nuts – such as walnuts or pecans
An Assortment of Homemade Dressings – click on the link for the recipes
Homemade Bleu Cheese Dressing
Green Goddess Salad Dressing
English Garden Salad Dressing
Homemade Bleu Cheese Dressing
- Makes 1 cup (250ml), about four servings
If you can’t get buttermilk, mix one part milk (whole or lowfat) with one part plain yogurt (regular or lowfat) to approximate the taste. Any kind of blue cheese, domestic or imported, should work well.
- In a medium bowl, mash the blue cheese with the salt and pepper with the back of a fork until the pieces of cheese are finely broken up.
- Stir in the chives, sour cream, buttermilk, and lemon juice or wine vinegar until well mixed.
- Add a few drops of red wine vinegar. Taste, and adjust any of the seasonings to your liking and if the dressing too thick, add a bit more buttermilk.
*Recipe adapted from David Lebovitz
Green Goddess Salad Dressing
- Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth.
- Add the sour cream and process just until blended. Refrigerate the dressing until ready to serve.
English Garden Salad Dressing
- Combine all but the oils in a bowl and whisk. Slowly whisk in the oils to combine.
- Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid.
- Replace lid on the jar and shake vigorously until thoroughly combined.