July - Dining Daily with the Saints
Dining Daily with the Saints
Three Hundred and Sixty-Six Recipes for
Three Hundred and Sixty-Six Feasts
Dining Daily with the Saints: Introduction
July
July 1st
Esther the Queen
Queen of Persia and wife of Assuerus, who is identified with Xerxes (485-465 B.C.). She was a daughter of Abihail of the tribe of Benjamin, her Jewish name being Edissa. She had been adopted by her father‘s brother, Mardochai, and her beauty caused Assuerus to choose her as his queen instead of his divorced wife Vasthi. In this position, she was able to protect her people against the plots of Aman, a royal favorite, the feast of Purim being observed by the Jews in commemoration of their delivery.
Here is a challah recipe to celebrate her heritage and legacy
INGREDIENTS
1 tsp. sugar
1/2 cup warm water
1 pkg. yeast
1/2 cup oil
1/2 cup warm water
1/4 cup sugar
2 tsp. salt
2 eggs
3 1/2 to 4 cups flour
poppy or sesame seeds
1 egg beaten with 1 tsp. water
INSTRUCTIONS
Dissolve sugar in 1/2 cup warm water in a large mixing bowl which has first been rinsed with hot water. Sprinkle yeast on top and let stand for 10 minutes. Stir to dissolve.
Combine with oil, warm water, sugar, salt, eggs, and half of the flour. Beat well. Stir in remaining flour. The dough should be sticky. Cover dough and let rest for 10 minutes. Turn out onto a floured board and knead for 10 minutes, adding flour as needed.
Round up in a greased bowl. Cover and let rise in a warm place until double in bulk, about 1 1/2 to 2 hours. Punch down, cover, and let rise again until doubled, about 45 minutes.
Divide dough into 3 equal parts. (If you want to make 2 smaller challahs, first divide the dough in half, then divide each half into 3 equal parts.) Shape into strands. Place on a lightly greased baking sheet and braid loosely. Fasten ends securely. Cover with a damp cloth and let rise until doubled. Brush with beaten egg yolk and sprinkle with seeds. Bake at 400°F for 30 minutes, until golden brown. (If making 2 smaller challahs, baking time will be about 25 minutes.)
July 2nd
Saint Swithun
Raised in an abbey. Priest. Chaplain to Egbert, King of the West Saxons. Bishop of Winchester, England. Miracles associated with his relics. His patronage of the weather arose when monks tried to translate his body from an outdoor grave to a golden shrine in the Cathedral in 871. Swithun apparently did not approve as it started raining for 40 days. The weather on the festival of his translation indicates, according to an old rhyme, the weather for the next forty days:
Saint Swithun’s day, if thou dost rain,
For forty days it will remain;
Saint Swithun’s day, if thou be fair,
For forty days ’twill rain nae mair.
Here is a recipe for Kippers in honor of Bart Simpson’s famous quip, "Kippers for breakfast, is it Saint Swithun's day already?"
INGREDIENTS
2 kippered herring fillets
4 large eggs, beaten
2 tablespoons butter
salt
white pepper, to taste
1 teaspoon curry powder
1⁄4 cup milk
2 slices whole wheat toast (per person)
1⁄2lemon, cut into wedges
INSTRUCTIONS
In a large skillet on low heat melt 1 tablespoon of butter and add the kippers, cooking 3 to 5 minutes per side.
In a bowl whisk the eggs, curry powder, milk, 1 tablespoon of butter, salt, and pepper.
Pour egg mixture into another frying pan/skillet and on low heat gently scramble the eggs.
Serve with hot buttered toast and lemon wedges.
July 3rd
Saint Thomas, the Apostle
Apostle. He was ready to die with Jesus when Christ went to Jerusalem but is best remembered for doubting the Resurrection until allowed to touch Christ’s wounds. Preached in Parthia, Persia and India, though he was so reluctant to start the mission that he had to be taken into slavery by a merchant headed that way. He eventually gave in to God‘s will, was freed, and planted the new Church over a wide area. He formed many parishes and built many churches along the way. An old tradition says that Thomas baptized the wise men from the Nativity into Christianity.
Here is a lamb curry recipe for the feast of the Apostle of the Lamb who missionized India.
INGREDIENTS
2.2 pounds (1 kg) boneless lamb shoulder or stewing lamb, cut into 1 1/2-inch chunks
4 tablespoons vegetable or canola or sunflower cooking oil
2 large onions sliced thinly
2 large tomatoes diced
2 tablespoons garlic paste
1 tablespoon ginger paste
2 teaspoons coriander powder
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
2 teaspoons garam masala powder
Salt to taste
Chopped coriander to garnish
INSTRUCTIONS
Heat the cooking oil in a heavy-bottomed pan, on medium heat.
When hot, add the onions. Sauté till the onions begin to turn a pale golden brown in color. Remove from the oil with a slotted spoon and drain on paper towels. Turn off heat.
Grind the onions into a smooth paste (adding very little to no water) in a food processor. Transfer to a separate container and reserve.
Grind the tomatoes, garlic, and ginger pastes together in the food processor to a smooth paste. Transfer to a separate container and reserve for later use.
Reheat the oil leftover from frying the onions and add the reserved onion paste. Sauté for 2 to 3 minutes.
Add the tomato paste, coriander, cumin, turmeric, red chili powder, and garam masala powder and mix well.
Sauté the resulting masala (onion-tomato-spice mixture) until the oil begins to separate from it. This can take up to 10 minutes.
Now add the lamb pieces to the masala, season with salt to taste, and stir to fully coat the lamb pieces with the masala. Sauté till the lamb is browned well.
Add 1/2 cup of hot water to the pan, stir to mix well. Bring to a boil, reduce the heat to a simmer and cover the pan.
Cook till the lamb is tender. You will need to keep checking on the lamb as it cooks and adding more water if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done.
When the lamb is cooked, garnish with chopped coriander and serve with hot chapatis (Indian flatbread), naans (tandoor-baked Indian flatbread), or plain boiled rice.
July 4th
Saint Ulric of Augsburg
He was a sickly child. Educated at the monastic school of Saint Gall where he proved to be an excellent student. Chamberlain to his uncle Blessed Adalbero, bishop of Augsburg. Priest. Bishop of Augsburg.
Ulric was the first Saint canonized by a Pope, which led to the formal process which continues today. Pregnant women who drank from his chalice had easy deliveries, and thus his patronage of them, and for easy births. The touch of his pastoral cross was used to heal people bitten by rabid dogs.
Ulric was a sickly child and is the patron against fevers. Here are some home cold remedies to make in honor of his feast day:
Make a hot toddy. A hot toddy is a popular cold remedy. Pour 1 ounce (30 milliliters) of whiskey and 1 to 2 tablespoons of honey into a mug, then squeeze in the juice of 3 lemon wedges. Add 8 ounces (240 milliliters) of boiling water and stir to mix. Poke 8 to 10 cloves into a lemon wedge and plop it into the mug.
Honey and lemon both have antibacterial properties and may help treat the respiratory tract infections caused by bacteria which usually occur after catching a common cold (viral infection). Secondary bacterial infections can occur after having a common cold.
Mix a honey-ginger-lemon tonic and add some whiskey. Peel a 1 inch (2.54 centimeter) piece of ginger root and chop it into small pieces. Add it to 8 ounces (240 milliliters) of water, along with the juice of half a lemon and 1 teaspoon of honey. Bring everything to a boil in a small saucepan, then pour the mixture through a strainer into a mug. Add 1 ounce (30 milliliters) of whiskey and stir. Drink the tonic while it is still hot.
Make a cough syrup out of bourbon. If you’re coughing or suffering from a sore, scratchy throat, try this recipe for relief. Pour 2 ounces (60 milliliters) of bourbon and the juice of half a lemon (about 2 ounces/60 milliliters) into a mug. Put the mug into the microwave and heat for 45 seconds. Add 1 tablespoon of honey, stir, and heat for another 45 seconds. Drink your cough syrup while it is still hot.
For a watered down version, add 2 to 4 ounces (60 to 120 milliliters) of water.
Do not drink more than one serving of this or you will agitate your throat and nose, potentially making your congestion worse.
July 5th
Saint Zoe of Rome
Married to Nicostratus, a high court official in imperial Rome. She had a great devotion to Saint Peter the Apostle. One day while praying at the tomb of Saint Peter, she was arrested for her faith and burned to death after being hung in a tree by her hair and a fire lit under her feet.
Here is a smoked salmon recipe to honor her passing
INGREDIENTS
5 pounds salmon, trout or char
Birch or maple syrup for basting
BRINE (ingredients below)
1 quart cool water
1/3 cup Diamond Crystal kosher salt, about 2 ounces of any kosher salt
1 cup brown sugar
INSTRUCTIONS
Cure the Fish. Mix together the brine ingredients and place your fish in a non-reactive container (plastic or glass), cover it, and put it in the refrigerator. This curing process eliminates some of the moisture from the inside of the fish while at the same time infusing it with salt, which will help preserve the salmon.
You will need to cure your salmon for at least 4 hours, even for thin fillets from trout or pink salmon. In my experience, large trout or char, as well as pink, sockeye and silver salmon need 8 hours. A really thick piece of king salmon might need as much as 36 hours in the brine. Never go more than 48 hours, however, or your fish will be too salty. Double the brine if it's not enough to cover the fish.
Dry the Fish. Take your fish out of the brine and pat it dry. Set the fillets on your cooling rack, skin side down. Ideally, you'd do this right under a ceiling fan set on high, or outside in a cool, breezy place [60°F or cooler]. Let the fish dry for 2 to 4 hours (or up to overnight in the fridge). You want the surface of the fish to develop a shiny skin called a pellicle. This is one step many beginning smokers fail to do, but drying your cured, brined fish in a cool, breezy place is vital to properly smoking it. The pellicle, which is a thin, lacquer-like layer on top of the fish, seals it and offers a sticky surface for the smoke to adhere to. Don't worry, the salt in the brine will protect your fish from spoilage. Once you have your pellicle, you can refrigerate your fish for a few hours and smoke it later if you'd like.
Smoke your fish. Even though this is hot smoking, you still do not want high temperatures. Start with a small fire and work your way up as you go. It is important to bring the temperature up gradually or you will get that white albumin "bleed" on the meat. NOTE: Smoking is an art, not a science. To keep temperatures mild, always put water in your drip pan to keep the temperature down. If your smoker is very hot, put ice in the tray.
Baste the Fish. After an hour in the smoker, baste the fish with the birch or maple syrup; do this every hour. This is a good way to brush away any albumin that might form. In most cases, you will get a little. You just don't want a ton of it. Even if you can't control your temperature precisely, you get the general idea. Your goal should be an internal temperature of about 130°F to 140°F.
You must be careful about your heat. Other than failing to dry your salmon long enough, the single biggest problem in smoking salmon is too high heat. If you've ever seen salmon "bleed" a white, creamy substance, that's a protein called albumin. If you see lots of it, you've screwed up; a little is normal. Here's what happens: If you cook a piece of salmon at too high a heat, the muscle fibers in the meat contract so violently that they extrude albumin, which immediately congeals on the surface of the fish. It's ugly, and it also means your salmon will be drier than it could have been. You prevent this with a solidly formed pellicle, and by keeping your heat gentle. If you let your heat get away from you and you do get a white mess on your salmon, all is not lost. Just flake it out and make salmon salad with it: The mayonnaise in the salad will mask any dryness.
Cool and Store the Fish. Once your fish is smoked, let it rest on the cooling rack for an hour before you put it in the fridge. Once refrigerated and wrapped in plastic, smoked fish will keep for 10 days. If you vacuum-seal it, the fish will keep for up to 3 weeks. Or freeze your fish for up to a year.
July 6th
Saint Goar of Aquitaine
Priest. In 519, to serve God anonymously, he migrated to the area around Trier, Germany, and became a hermit in a cell at Oberwesel on the Rhein. His iconography often represents this act. There he was fed milk by a hind Well known for sanctity, prophecies, and miracles.
Here is a Leipäjuusto (cheese bread) recipe that can be made with deer milk
INGREDIENTS
2-1/2 gal. raw or
pasteurized milk
1 tbsp. salt
1 tbsp. cornstarch
1 tbsp. sugar
1/2 tablet of Hanson's Rennet*
INSTRUCTIONS
Heat milk in a double boiler to 88°F (but not over 90°).
Dissolve crushed rennet in 1 tbsp. of cool water; set aside. In a cup, mix dry ingredients with a small amount of the warmed milk. Add this mixture and dissolved rennet into the rest of the warmed milk. Stir well; set aside to jell. Do not disturb.
Jelling time varies from 20 to 45 minutes. Test by inserting a wooden spoon into the mixture. When jelled properly, the spoon should leave a clean hole.
When jelled, stir to break up curds into 1-inch chunks. Let set 5-10 minutes until the whey separates from curds. Set out a 9-inch round cake pan with a thin, wet cloth draped over it. Pour jelled mixture onto cloth; gather all corners and squeeze out as much whey as possible. Remove the cloth and firmly press mass into the pan.
Bake at 400°F for 15 minutes. Periodically pour whey out. Broil on both sides until light golden brown. Cool on rack and let dry 1-2 hours. Refrigerate.
July 7th
Saint Antonio Fantosati
Priest. Franciscan missionary bishop. Vicar apostolic for southern Hunan, China. One of the Martyrs of China, killed during the Boxer Rebellion.
Here is a simple Chinese noodle recipe for the Italian missionary to China:
INGREDIENTS
7 ounces steam fried Chinese noodles
6 slices ginger
2 stalks green onions (cut in 1-inch strips)
3 tablespoons oil
Sauce
3 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon sesame oil
INSTRUCTIONS
Put noodles in 4 cups of salted boiling water. Cook 1-2 minutes. Stir occasionally.
Drain and dry.
Heat oil in a wok or frying pan until smoking hot.
Add ginger and onion stir for 30 seconds.
Add noodles and fry for 5 minutes over medium heat.
Add sauce, and stir until coated.
Serve hot or cold.
You may add some julienned carrots or broccoli to this
July 8th
Sunniva of Bergen
Daughter of a tenth century Irish king. To avoid an arranged marriage with an invading pagan king, she, her brother Alban, and several female companions fled her home to settle in a cave on the island of Selje off the Norwegian coast. Some time later, Viking locals decided that the group was stealing cattle, and sent an armed band to attack them. When they arrived, they found the cave sealed by a landslide; none of the group of exiles were ever seen alive again. Years later, after reports of strange lights in the area, King Olaf Tryggvason had the cave opened; Sunniva’s body was found incorrupt, and the king built a church there in her honor.
As she was accused of cattle rustling, Here are fifty way to prepare steak in her honor:
Skirt
1. Basic Skirt Steak Let 1 skirt steak (about 1 1/4 pounds) come to room temperature. Pat dry and season with salt and pepper. Grill on oiled grates over medium-high heat, 2 to 5 minutes per side, depending on the thickness, for medium rare. Let rest for 5 minutes; slice on the diagonal.
2. Chimichurri Mix 1 cup each finely chopped parsley and cilantro, 1 bunch finely chopped scallions, 1 finely chopped garlic clove, 1 tablespoon finely chopped oregano, 1/2 cup olive oil, and 1/4 cup red wine vinegar; season with salt and pepper. Serve over Basic Skirt Steak (No. 1).
3. Sriracha-Scallion Marinate 1 skirt steak in 3 tablespoons Sriracha, 2 tablespoons each soy sauce and vegetable oil, 1 bunch chopped scallions, and 1/2 teaspoon kosher salt in the refrigerator, 2 to 4 hours. Grill (see No. 1). Serve topped with more scallions.
4. Garlic-Lime Marinade 1 skirt steak in 2 tablespoons vegetable oil, 1 tablespoon chili powder, the juice of 2 limes, 4 minced garlic cloves, 1 teaspoon kosher salt, and 1 sliced onion in the refrigerator, 2 to 4 hours. Grill (see No. 1) along with the sliced onion.
5. Chinese Orange Marinate 1 skirt steak in the zest and juice of 1/2 orange, 4 minced garlic cloves, 1 tablespoon each brown sugar, soy sauce, dry sherry, and minced ginger, 1/4 teaspoon sesame oil, and 1 teaspoon kosher salt in the refrigerator, 2 to 4 hours. Grill (see No. 1).
Flank
6. Basic Flank Steak Let 1 flank steak (3/4 to 1 inch thick, about 1 1/4 pounds) come to room temperature. Pat dry and season with salt and pepper. Grill on oiled grates over medium-high heat, 5 to 6 minutes per side for medium rare. Let rest for 5 minutes; thinly slice against the grain.
7. Bloody Mary Pierce 1 flank steak all over with a fork; toss with 1/2 cup tomato-vegetable juice, 1 tablespoon each horseradish and Worcestershire sauce, 3/4 teaspoon each celery seeds and kosher salt, and 1 thinly sliced lemon. Refrigerate for 4 to 8 hours. Grill (see No. 6).
8. Barbecue Pierce 1 flank steak all over with a fork. Mix 2 tablespoons barbecue sauce, 1 tablespoon each dark brown sugar and chili powder, and 1/4 cup chopped cilantro; rub all over the steak and refrigerate for 4 to 8 hours. Grill (see No. 6).
9. Balsamic-Herb Pierce 1 flank steak all over with a fork; toss with 3 tablespoons balsamic vinegar, 2 tablespoons olive oil, 4 minced garlic cloves, and 1 teaspoon each kosher salt, minced rosemary, and oregano. Refrigerate for 4 to 8 hours. Grill (see No. 6).
10. Kiwi Pierce 1 flank steak all over with a fork. Mix 1 minced kiwi with 1 teaspoon kosher salt; rub on the steak. Refrigerate for 45 minutes. Grill (see No. 6). For the topping, toss 4 diced kiwis, 1 diced cucumber, 1 minced jalapeño, and 1 tablespoon each lemon juice, vegetable oil, honey, and chopped cilantro; season with salt.
Hanger
11. Basic Hanger Steak Let 1 hanger steak (about 1 1/2 pounds, center membrane removed) come to room temperature. Pat dry; season with salt and pepper. Heat a grill to medium high on one side and medium low on the other. Grill on oiled grates over medium-high heat, 5 minutes per side, then over medium low, covered, about 2 more minutes per side for medium rare. Let rest for 5 minutes; slice against the grain.
12. Moroccan Mix 2 tablespoons harissa (chili paste) with 1/2 teaspoon kosher salt and 1/4 teaspoon each ground cumin and cinnamon; rub all over 1 hanger steak and let sit for 10 minutes. Grill (see No. 11).
13. Honey-Miso Whisk 1/4 cup white miso with 2 tablespoons water, 1 tablespoon honey, and 1 teaspoon sesame oil. Grill Basic Hanger Steak (No. 11), brushing with the sauce occasionally.
14. Rosemary-Mustard Marinate 1 hanger steak in 1/4 cup grainy mustard, 1 grated garlic clove, 2 tablespoons each olive oil and white wine vinegar, 1/2 teaspoon Worcestershire sauce, and 2 rosemary sprigs in the refrigerator, 6 to 8 hours. Grill (see No. 11).
15. Pickled Onion Bring 1 cup water, 1/3 cup each cider vinegar and brown sugar, the zest of 1 lime (in wide strips), 1/2 habanero chili, and 1 tablespoon kosher salt to a simmer, stirring. Pour over 1 sliced red onion; let cool. Drain. Serve with Basic Hanger Steak (No. 11).
Filet Mignon
16. Basic Filet Mignon Let 4 filet mignon steaks (1 to 1 1/4 inches thick, 7 to 8 ounces each) come to room temperature. Pat dry and season with salt and pepper. Tie with twine around the side to secure the shape. Grill on oiled grates over medium-high heat, about 6 minutes per side for medium rare. Let rest for 5 minutes.
17. Au Poivre Simmer 3/4 cup heavy cream with 1/2 cup chicken broth and 1 tablespoon crushed black peppercorns over medium heat until slightly thickened, about 20 minutes. Add a splash of dry sherry and season with salt. Coat 4 filet mignon steaks with crushed black peppercorns; grill (see No. 16). Serve with the sauce.
18. Bacon-Wrapped Wrap 1 bacon slice each around the side of 4 filet mignon steaks, then tie with twine; grill (see No. 16).
19. Blue Cheese–Stuffed Make a deep slit in the side of each of 4 filet mignon steaks with a paring knife; stuff each with 1 teaspoon crumbled blue cheese, then tie. Grill (see No. 16). Top with more blue cheese.
20. Porcini Butter Mix 3 tablespoons softened butter with 1 tablespoon finely ground porcini mushrooms and 1/4 teaspoon kosher salt. Grill Basic Filet Mignon (No. 16), brushing occasionally with some of the butter. Serve topped with the remaining butter.
Sirloin
21. Basic Sirloin Steak Let 1 boneless sirloin steak (3/4 inch thick, about 1 1/2 pounds) come to room temperature. Pat dry and season with salt and pepper. Grill on oiled grates over medium-high heat, 4 to 5 minutes per side for medium rare. Let rest for 5 minutes; slice against the grain.
22. Coffee-Rubbed Pierce 1 sirloin steak all over with a fork. Mix 2 teaspoons each chili powder, instant espresso, ground cumin, and brown sugar with 1/2 teaspoon each thyme leaves and smoked paprika; rub all over the steak and grill (see No. 21).
23. Montreal-Style Pierce 1 sirloin steak all over with a fork. Coarsely grind 1 teaspoon of each coriander seeds and black peppercorns, and 1/4 teaspoon each granulated garlic and red pepper flakes. Mix with 1 3/4 teaspoons of kosher salt. Rub all over the steak and grill (see No. 21).
24. Tuscan Saute 1 each chopped onion, carrot, and celery stalk in 1/2 cup olive oil with 2 sprigs of each thyme and rosemary and 2 crushed garlic cloves; let cool. Add 1/2 cup white wine. Pierce 1 sirloin steak all over with a fork; add to the marinade and refrigerate for 4 to 8 hours. Grill (see No. 21).
25. Garlic-Ginger Heat 1/4 cup vegetable oil; pour over 2 tablespoons grated peeled ginger and 3 grated garlic cloves. Stir in 1/2 teaspoon of each rice vinegar and sesame oil. Let steep 5 minutes; strain. Pierce 1 sirloin steak all over with a fork; grill (see No. 21), brushing occasionally with the flavored oil.
Rib-Eye
26. Basic Rib-Eye Steaks Let 4 bone-in rib-eye steaks (1 inch thick, about 1 pound each) come to room temperature. Pat dry and season with salt and pepper. Grill on oiled grates over medium-high heat, 5 to 6 minutes per side for medium rare. Let rest for 5 minutes.
27. Bearnaise: Combine 2 large pasteurized egg yolks and 1 teaspoon each lemon juice and dijon mustard in a blender. With the motor running, drizzle in 1 stick melted butter. Stir in 1 tablespoon chopped tarragon; thin with water if needed and season with salt. Serve over Basic Rib-Eye Steaks (No. 26).
28. Mojo: Coat 4 rib-eyes with the juice of 2 oranges and 1 lime, 1 tablespoon each chopped oregano and garlic, and 1/2 teaspoon kosher salt; set aside 20 minutes. Grill (see No. 26) along with some orange wedges. Boil the marinade; season with salt and sugar. Let cool slightly. Serve over the steaks.
29. Gremolata Mix 1 bunch chopped parsley, 1 each minced shallot and garlic clove, and 1 teaspoon lemon zest; season with salt. Serve over Basic Rib-Eye Steaks (No. 26).
30. Horseradish Butter Mix 1 stick softened butter and 2 tablespoons each horseradish and minced scallions; season with salt. Serve over Basic Rib-Eye Steaks (No. 26).
Tri-Tip
31. Basic Tri-Tip Steak Let 1 tri-tip steak (1 1/2 inches thick, about 2 pounds) come to room temperature. Pat dry; season with salt and pepper. Heat a grill to medium high on one side and medium low on the other. Grill on oiled grates over medium-high heat, 5 minutes per side, then over medium low, covered, 7 to 9 more minutes per side for medium rare. Let rest for 10 minutes; slice against the grain.
32. Beer-Marinated Pierce 1 tri-tip steak all over with a fork. Marinate in 1/2 cup dark beer, 1 sliced shallot, 1 bay leaf, 1 tablespoon each soy sauce and vegetable oil, and 1 teaspoon each kosher salt and pepper in the refrigerator, 6 to 8 hours. Grill (see No. 31).
33. Cajun Pierce 1 tri-tip steak all over with a fork. Marinate in 2 tablespoons each vegetable oil, hot sauce, and Cajun seasoning, 2 minced garlic cloves, 2 bay leaves, and 1 teaspoon kosher salt in the refrigerator, 6 to 8 hours. Grill (see No. 31).
34. Chipotle Pierce 1 tri-tip steak all over with a fork. Mix 3 minced garlic cloves, 3 tablespoons each orange and lime juice, 1 1/2 tablespoons minced chipotle chiles in adobo, and 2 teaspoons each orange zest, kosher salt, ground coriander, and cumin; rub all over the steak and refrigerate 6 to 8 hours. Grill (see No. 31).
Porterhouse or T-Bone
35. Basic Porterhouse or T-Bone Steaks Let 2 porterhouse or T-bone steaks (1 to 1 1/2 inches thick, about 1 1/2 pounds each) come to room temperature. Pat dry; season with salt and pepper. Heat a grill to medium high on one side and medium low on the other. Grill on oiled grates over medium-high heat, 4 to 6 minutes per side, then over medium low, covered, 2 to 3 more minutes per side for medium rare. Let rest for 5 minutes.
36. Horseradish Cream Whisk 3/4 cup sour cream, 2 tablespoons horseradish, and 2 teaspoons dijon mustard; season with salt and pepper. Serve over Basic Porterhouse or T-Bone Steaks (No. 35).
37. Fire-Roasted Salsa Grill 1 pound whole tomatoes, 1/2 white onion, and 1 jalapeño over medium-high heat turning, until charred, 10 minutes. Chop and mix with 2 tablespoons each lime juice and chopped cilantro; season with salt. Serve over Basic Porterhouse or T-Bone Steaks (No. 35).
38. Grilled Mushroom Toss 1 pound sliced mixed mushrooms with 2 tablespoons each olive oil and white wine; season with salt and red pepper flakes. Place on a piece of foil and seal to form a flat packet. Grill until tender, 8 minutes per side. Serve over Basic Porterhouse or T-Bone Steaks (No. 35).
39. Lemon-Herb Butter Mix 1 stick softened butter, 1 tablespoon each minced chives and parsley, and 1 teaspoon each lemon zest and Worcestershire sauce. Serve over Basic Porterhouse or T-Bone Steaks (No. 35).
40. Szechuan Toast 1 tablespoon each Szechuan peppercorns, cumin seeds and coriander seeds in a skillet over medium heat, 2 minutes. Let cool; pulse in a spice grinder. Mix with 1 tablespoon kosher salt. Rub the mixture all over 2 porterhouses or T-bone steaks; grill (see No. 35).
41. Chipotle-Cherry Cook 1 minced shallot and 1/2 teaspoon chipotle powder in 1 tablespoon vegetable oil over medium-high heat, 2 minutes. Add 1 pound pitted cherries, 1/4 cup each water and cider vinegar, and 2 tablespoons sugar. Partially cover; simmer, mashing the cherries, until thickened, about 15 minutes. Serve over Basic Porterhouse or T-Bone Steaks (No. 35).
Top Blade Steaks
42. Basic Top Blade Steaks Let 4 top blade steaks (3/4 to 1 inch thick, about 8 ounces each) come to room temperature. Pat dry; season with salt and pepper. Grill on oiled grates over medium-high heat, about 7 minutes per side for medium rare. Let rest for 5 minutes; slice against the grain.
43. Thai Lemongrass Whisk 3 tablespoons coconut water, 2 tablespoons red Thai curry paste, and 1/4 teaspoon soy sauce; add 2 chopped lemongrass stalks. Toss with 4 top blade steaks; refrigerate for 6 to 8 hours. Grill (see No. 42).
44. Chile-Mint Relish Mix 1 finely chopped Fresno chile with 3/4 cup each chopped cilantro and mint. Serve over Basic Top Blade Steaks (No. 42); drizzle with olive oil.
45. Mango Chutney Simmer 1 diced mango with 1 cup water, 1 tablespoon each sugar, cider vinegar, and chopped peeled ginger, and 1/4 teaspoon garam masala until soft, 10 to 15 minutes. Let cool, then stir in 1 tablespoon chopped cilantro. Serve over Basic Top Blade Steaks (No. 42).
Strip
46. Basic Strip Steaks Let 4 boneless strip steaks (3/4 to 1 inch thick, about 1 pound each) come to room temperature. Pat dry and season with salt and pepper. Grill on oiled grates over medium-high heat, about 6 minutes per side for medium rare. Let rest for 5 minutes; slice against the grain.
47. Steak Sauce Saute 1 minced shallot in vegetable oil over medium heat, 2 minutes. Stir in 1/2 cup ketchup, 1/4 cup cider vinegar, 2 tablespoons yellow mustard, 1 tablespoon each soy sauce and Worcestershire sauce, and 1 teaspoon hot sauce; simmer, 5 minutes. Let cool. Grill (see No. 46), brushing occasionally with some of the sauce. Serve with the remaining sauce.
48. Ponzu Whisk 1/4 cup soy sauce with 2 tablespoons each lemon juice, lime juice, orange juice, grated radish and finely chopped scallions. Serve over Basic Strip Steaks (No. 46).
49. Anchovy Butter Mix 1/2 stick softened butter with 1 teaspoon each anchovy paste, chopped chives and lemon juice. Serve over Basic Strip Steaks (No. 46).
Ribeye Provencal
50. Provencale Toss 1 chopped tomato, 1/4 cup each chopped olives and parsley, and 1 tablespoon each olive oil and red wine vinegar; season with salt. Let sit for 15 minutes. Serve over Basic Strip Steaks (No. 46).
July 9th
Martyrs of the Baths
A group of Christians enslaved by Diocletian to build the gigantic baths in imperial Rome, Italy. The end of their labors coincided with the beginning of the great persecutions of Diocletian, and they were all executed. Ancient records indicated there were 10,204 of them.
As an honor to their labor and subsequent martyrdom here are recipes for bath salts to use as a meditation on baptism and the levitical rest laws:
INGREDIENTS
6 ounces all-natural bulk BATH SALT
15–30 drops of essential oil
METHOD
In a mixing bowl, add drops of the essential oil to the bath salt and mix well. Store in a glass jar. Add 1/3 to 1/2 cup of the scented salts to a bath for a soothing, luxurious experience
July 10th
Saint Amalburga
Married young to Count Witger. Mother of Saint Gudula of Brussels, Saint Emebert, and Saint Reineldis, all of whom she taught herself, including religion. When the youngest was grown, both Amalburga and her husband retired to Benedictine houses, the Count to Lobbes, Belgium, Amalburga to Maubeuge Abbey where she embraced a life of asceticism and prayer. Received the veil from Saint Willibrord of Echternach. She once crossed a lake by riding on the back of a giant sturgeon, which led to her representation on or with a fish.
Here is a smoked sturgeon recipe for her feast:
INGREDIENTS
3 to 5 pounds sturgeon, in large blocks
1 cup kosher salt
1/4 cup sugar
1 teaspoon mace
1 tablespoon garlic powder
Brandy or whisky to coat salmon
INSTRUCTIONS
Trim the sturgeon of any fat or dark meat. Cut the pieces into regular blocks, like rectangles. Mix the salt, sugar, and spices together, then coat the fish with it. Put into a covered, non-reactive container (plastic, ceramic, stainless steel) and set in the fridge to cure for as many hours as the sturgeon weighed.
Remove the sturgeon from the cure and rinse. Pat dry with paper towels, then brush brandy or whisky all over the sturgeon. Set on a rack in the fridge uncovered until the next day.
Smoke over very low heat -- about 160°F -- until it's smoked the way you like it.
Allow to cool fully before vacuum sealing and storing. It will keep for a week in the fridge or 6 months in the freezer if it has been vacuum sealed.
July 11th
Saint Benedict of Nursia
Born to the Roman nobility. Twin brother of Saint Scholastica. Studied in Rome, Italy, but was dismayed by the lack of discipline and the lackadaisical attitude of his fellow students. Fled to the mountains near Subiaco, Italy, living as a hermit in a cave for three years; reported to have been fed by a raven.
Benedict’s virtues caused an abbey to request him to lead them. Founded the monastery at Monte Cassino, where he wrote the Rule of his order. His discipline was such that an attempt was made on his life; some monks tried to poison him, but he blessed the cup and rendered it harmless. He returned to his cave, but continued to attract followers, and eventually established twelve monasteries. Had the ability to read consciences, the gift of prophecy, and could forestall attacks of the devil. Destroyed pagan statues and altars, drove demons from groves sacred to pagans. At one point there were over 40,000 monasteries guided by the Benedictine Rule. A summation of the Rule: “Pray and work.”
Here is a recipe for Eggs Benedict:
INGREDIENTS
4 egg yolks
3 1/2 tablespoons lemon juice
1 pinch ground white pepper
1/8 teaspoon Worcestershire sauce
1 tablespoon water
1 cup butter, melted
1/4 teaspoon salt
8 eggs
1 teaspoon distilled white vinegar
8 strips Canadian-style bacon
4 English muffins, split
2 tablespoons butter, softened
Add all ingredients to list
INSTRUCTIONS
To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
Add the melted butter to the egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on the pan to keep the sauce warm.
Preheat the oven to a broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in the center. Remove eggs from water with a slotted spoon and set on a warm plate
While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.
July 12th
Saints Louis and Zelie Martin, Holy Dyad
Lifelong laymen, Louis was a watchmaker and Zelie was a lace maker. They had nine children; five of them, all girls, survived to adulthood and became nuns; the youngest was Saint Therese of Lisieux. In 1889 Louis suffered two paralyzing strokes followed by a complete mental collapse and was hospitalized for three years.
Here is a recipe for a split pea soup recipe to honor the Saints of the Martian Binary:
INGREDIENTS
2 1/4 cups dried split peas
2quarts cold water
1 1/2 pounds ham bone
2 onions, thinly sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3oz Black Pepper
1 pinch dried marjoram
3 stalks celery, chopped
3 carrots, chopped
1potato, diced
INSTRUCTIONS
In a large stockpot, cover peas with 2 quarts of cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
Once peas are soaked, add ham bone, onion, salt, pepper, and marjoram. Cover, bring to boil, and then simmer for 1 1/2 hours, stirring occasionally.
Remove bone; cut off meat, dice, and return meat to soup.
Add celery, carrots, and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.
July 13th
Saint Mildred of Thanet
Rejected an offer of marriage, and entered the convent of Minster on the Isle of Thanet, a house which was founded by her mother, is still in use, and is one of the oldest continuously occupied structures in Britain. Benedictine nun. Noted for her generosity to the poor, and special attention to social outcasts.
Saint Mildred is often depicted with a deer. Here is a classic French stew recipe for her feast day:
INGREDIENTS
2 pounds venison, cubed
1 cup coarsely chopped yellow or white onions
3 medium carrots, cut into 1/4-inch slices
1/4 cup finely chopped celery
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons dried parsley
1/2 teaspoon dried thyme
1/4 teaspoon dried crushed rosemary
1 cup dry red wine
3/4 cup beef stock
5 slices bacon, coarsely chopped
1 tablespoon all-purpose flour
1 teaspoon tomato paste
1 1/2 cups sliced mushrooms
INSTRUCTIONS
Gather the ingredients. Put the venison, onions, carrots, celery, salt, pepper, and herbs in a large glass bowl or casserole dish. Pour the red wine and beef stock over the venison, cover, and marinate in the refrigerator for 8 hours, or overnight.
Drain the liquid marinade and reserve it for use later in this recipe. In a large saucepan over high heat, cook the bacon until it turns crisp. Transfer the bacon to a paper towel-lined plate to drain.
Pour all but 2 tablespoons of bacon grease from the pan. Sauté the onions, carrots, and celery in the bacon grease for 5 minutes, until the vegetables turn soft. Transfer them to a bowl with a slotted spoon and set the bowl aside for a moment. Toss the venison with the flour and brown it in the remaining bacon grease. Once all sides of the meat are browned, stir in the tomato paste and cook the mixture for 1 minute.
Add the mushrooms, cooked vegetables, crisped bacon, and reserved marinade liquid into the pan with the browned venison. Cook the mixture over low heat, covered, for 45 minutes to 1 hour. The venison stew is done when the meat and vegetables are tender and the sauce is thickened.
Serve the casserole with simple, fresh, green vegetables and a spoon or two of lovely mashed potatoes to soak up the juices.
July 14th
Saint Kateri Tekakwitha
Daughter of a Christian Algonquin woman captured by Iroquois and married to a non-Christian Mohawk chief. Orphaned during a smallpox epidemic, which left her with a scarred face and impaired eyesight. Converted and baptized Father Jacques de Lamberville, a Jesuit missionary. Shunned and abused by relatives for her faith. Escaped through 200 miles of wilderness to the Christian Native American village of Sault-Sainte-Marie. Known for spirituality and austere lifestyle. Miracle worker. Her grave became a pilgrimage site and place of miracles for Christian Native Americans and French colonists. First Native American proposed for canonization, her cause was started in 1884 under Pope Leo XIII.
Here is a traditional Mohawk corn soup recipe for her feast :
Ingredients
4 Smoke pork chops chopped
1 Can or 4 lg. Carrots
1 Rutabaga to taste
2 Turnips to taste
1/4 Cabbage
2 Cups Hulled Hominy - Iroquois White Corn
1/2 lb. Chopped venison
1 Large can kidney beans or navy beans
Directions
Cook in a slow cooker the hulled hominy overnight on low.
Rinse corn.
Brown and chop meat.
Chop cabbage, turnips, rutabagas, and carrots to bite size.
In a large soup pot pour all ingredients and don't drain the beans.
Fill with water 1" over all ingredients, adding as needed.
Cook until all vegetables are tender.
July 15th
Feast of the Dispersion of the Apostles
Commemorates the missionary work of the Twelve Apostles. It was first mentioned in the 11th century.
Here is a recipe for shepherd's pie to honor the shepherds of the church:
INGREDIENTS
For the potatoes:
1 1/2 pounds russet potatoes
1/4 cup half-and-half
2 ounces unsalted butter
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg yolk
For the meat filling:
2 tablespoons canola oil
1 cup chopped onion
2 carrots, peeled and diced small
2 cloves garlic, minced
1 1/2 pounds ground lamb
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen English peas
INSTRUCTIONS
Peel the potatoes and cut them into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover, and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer, and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt, and pepper and continue to mash until smooth. Stir in the yolk until well combined.
Preheat the oven to 400 degrees F.
While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt, and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly for 10 to 12 minutes or until the sauce is thickened slightly.
Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
July 16th
Saint Yangzhi Lang
Lay woman in the apostolic vicariate of Southeastern Zhili, China. She married a Christian man, became a catechumen, and became a local model of Christian charity. Mother of Saint Paulus Lang Fu. Martyred in the anti–Christian persecutions of the Boxer Rebellion. She was tied to an ash tree, stabbed with spears, and her body was thrown into her house which the killers set on fire.
Here is a recipe for asparagus spears and sesame to commemorate his feast:
INGREDIENTS
3 tablespoons sesame oil
2 tablespoons white wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
Kosher salt
1 pound fairly thin pencil asparagus, ends trimmed, cut into 2-inch pieces
4 tablespoons sesame seeds
INSTRUCTION
Bring a large pot of water to a rolling boil. In a medium bowl, whisk together the sesame oil, white wine vinegar, soy sauce, and sugar. Set aside.
Prepare an ice bath: Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the asparagus out from amongst the ice cubes in the ice bath.
Add salt until the boiling water tastes like seawater. Add the asparagus to the boiling water and cook for 1 1/2 to 2 minutes - you want them to be crunchy. If the asparagus are thin, cook for only 1 minute. Remove the asparagus from the water with a strainer and transfer them to the colander inside the ice bath. Allow them to cool completely for a few minutes and then place them on a kitchen towel to drain any excess moisture.
Toss the asparagus, sesame seeds, and the sauce together and refrigerate for 1 hour, or until ready to serve.
July 17th
Saint Kenelm
Mercian prince, the son of King Coenwulf. Venerated as a boy king and martyr in the Middle Ages, though his biography became mixed with pious legends, one of which says he was killed on orders of his sister.
Mentioned in the Canterbury Tales’s Nun’s Priest’s Tale. For many years the villagers of Kenelstowe, England celebrated Saint Kenelm’s Day with the ancient custom of “crabbing the parson” – bombarding the parson with crab apples!
Here is an apple cobbler recipe for his feast:
INGREDIENTS
3 large granny smith apples, peeled and sliced
1 cup all-purpose flour
1 cup sugar
1 teaspoon cinnamon
1 large egg
1⁄2 cup butter, melted
INSTRUCTION
Put apples in the bottom of a lightly greased 8x8 inch baking dish.
Mix flour, sugar, cinnamon, and egg until it looks like coarse cornmeal.
Sprinkle topping over the apples.
Pour melted butter over the entire dish.
Bake 350 degrees for 30 minutes.
Serve with vanilla ice cream and caramel sauce.
July 18th
Saint Scariberga of Yvelines
Born to the Gallic nobility; niece of King Clovis I. Given in an arranged marriage to Saint Arnulf of Tours; they lived as brother and sister, and when he became bishop, she became a nun. Widowed when Arnulf was martyred, she built a hermit‘s cell over his tomb in the Yvelines forest between Paris and Chartres, France, and lived in it the rest of her life. The town of Saint-Arnoult-en-Yvelines, France grew up around the tomb and cell.
Here is a recipe for two layer cake to honor her manner of hermitude:
INGREDIENTS
For each layer, you'll need:
1/4 cup unsalted butter (1/2 stick), at room temperature
1/2 cup granulated sugar
1 egg
1/2 teaspoon pure vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
1 cup cake flour or bleached flour
1/3 cup whole milk
Vanilla buttercream icing
1 cup unsalted butter (2 sticks), at room temperature
2 tablespoons vanilla extract
1/2 cup whole milk
32 ounces confectioners' sugar
Colored flower frosting
1 1/2 cups unsalted butter (3 sticks), at room temperature
1 tablespoon pure vanilla extract
1/2 cup plus 1 tablespoon whole milk
48 ounces confectioners' sugar
4 (or more) different shades of food coloring
INSTRUCTIONS
For the cake layers
1. Preheat the oven to 375°F. In a large bowl, stir together the butter and sugar until well combined.
2. Add the egg and vanilla and mix thoroughly. Set aside.
3. In a separate bowl, stir together the baking powder, salt, and flour.
4. Sift the dry ingredients into the butter mixture and stir.
5. Gradually add the milk and stir until the batter is smooth.
6. Grease and flour two 9-inch baking pans, pour the batter in, and bake until a toothpick stuck into the center comes out clean, about 20 minutes. Remove
For vanilla buttercream icing
Beat the butter on high until light and fluffy. Add the vanilla and milk and beat while gradually adding the sugar. Cover and refrigerate. Bring to room temperature before frosting the cake.
For colored flower frosting:
Beat the butter on high until light and fluffy. Add the vanilla and milk and beat while gradually adding the sugar. Beat again. Divide the mixture among four bowls and stir a couple of drops of food coloring into each. Cut the tips off disposable plastic pastry bags and insert metal flower tips. Fill each bag of the way with colored frosting, then cinch the open ends with rubber bands. To decorate as pictured above, squeeze rosettes onto a 9-inch parchment round and let the frosting set for a few minutes. Using a thin metal spatula, transfer the flowers from the parchment to the frosted cake.
July 19th
Feast of Saints Justina and Rufina
Two sisters who were potters, and the daughters of a potter. A wealthy customer offered to purchase a large part of their earthenware for a very good price. When the girls learned that the pots would be used in pagan rituals, they smashed them all. Arrested for heresy against the gods. Martyr by being fed to the lions.
If you can get your hands on some lion game meat (Mountain lion aka cougar meat will serve) you can turn the tables. Here is a lion meat crockpot recipe to celebrate their feast:
INGREDIENTS
3 Tablespoons extra virgin olive oil
1 Tablespoons grated Parmesan
4 Tablespoons fresh rosemary, divided
1 Teaspoon minced garlic
3 Potatoes, washed (do not peel)
1 Cup baby carrots
1 Onion, chopped
Salt and pepper to taste
1 Lion Tenderloin (about 1 1/2 Pounds)
2 Tablespoons Parsley
2 Teaspoon onion powder
2 Teaspoons garlic powder
2 Teaspoons seasoned salt
¼ Cup beef broth
2 Tablespoons vegetable oil
INSTRUCTIONS
1. Place onions, carrots, and potatoes in a medium sized bowl.
2. Sprinkle with olive oil, Parmesan, half of the rosemary, and garlic. Add salt and pepper to taste.
3. Toss to coat all vegetables well.
4. Place coated vegetables in the Crock-Pot® slow cooker.
5. Combine parsley, onion powder, garlic powder, remaining rosemary, and seasoned salt in a small bowl to create the rub.
6. Rub lion tenderloin with seasonings.
7. Add vegetable oil to a skillet over high heat. Oil is hot enough once it starts to ripple. Add lion tenderloin and sear for 1 to 2 minutes per side.
8. Keep the pan hot while you place seared tenderloin over top vegetables in the Crock-Pot® slow cooker.
9. Pour beef broth in a hot skillet to deglaze, scraping up any brown bits. Pour the juice in the Crock-Pot® slow cooker.
10. Cover; cook on High for 3 hours and 30 minutes or on Low for 5 hours, or until lion tenderloin is cooked through and the vegetables are softened to your liking.
11. Once done cooking, place the lion on a serving platter and let sit (covered) for 10 minutes before cutting.
12. Slice and serve with vegetables from the Crock-Pot slow cooker.
July 20th
Prophet Elijah
Old Testament prophet. He announced to Achad, King of Israel, who under the influence of his Tyrian wife Jezabel had erected a temple to Baal, that Jehovah had determined to avenge the apostasy of Israel by bringing a long drought on the land. During the drought which lasted three years, Elias withdrew to the vicinity of the brook Carith, where he was fed by the ravens. After the brook had dried up he crossed over to Sarepta, where he was hospitably received by a poor widow, whose charity he rewarded by increasing her store of meal and oil and by raising her child to life.
At length, he once more confronted the king and challenged the prophets of Baal to a contest on Mount Carmel, when Elias’s oblation was consumed by fire from heaven, and the false prophets were slain by the people at his command. He was obliged to flee from the wrath of Jezabel and while on Mount Horeb was commissioned by Jehovah to anoint Hazael to be King of Syria, Jehu to be King of Israel, and Eliseus to be his own successor. Subsequently, he denounced Achab for the murder of Naboth and reprimanded Ochozias and Joram, king of Juda. While conversing with Eliseus on the hills of Moab he was translated to heaven in a fiery chariot.
He was fed Hearth Cakes by an angel under the broom tree. Here is a recipe for hearth cakes to help you celebrate:
INGREDIENTS
2 cups self-raising flour
2 cups currants
1 egg
200 grams butter (or margarine)
1 cup caster sugar
1 teaspoon vanilla essence
Method
Wash your hands before you begin. In a large mixing bowl combine all the ingredients and mix them together with your hands.
Roll the mixture out flat and cut it into rounds with a glass. If you’re cooking the hearth cakes on a hearth just put them on the stone, they won’t stick. But if you’re cooking them in a frying pan, melt a teaspoonful of butter or margarine in a heated pan and cook them on low heat for about two to three minutes until they’re light brown.
Then turn them over and cook until the other side is brown too. They will last up to a month in a sealed container.
July 21st
Prophet Daniel
One of the four Great Prophets in the Old Testament, living during the time of the Babylonian captivity.
Here is a hummus recipe to celebrate his feast day:
INGREDIENTS
2 cups drained well-cooked or canned chickpeas, liquid reserved
1/2 cup tahini (sesame paste), optional, with some of its oil
1/4 cup extra-virgin olive oil, plus oil for drizzling
2 cloves garlic, peeled, or to taste
Salt and freshly ground black pepper to taste
1 tablespoon ground cumin or to taste
1 tablespoon onion powder or to taste
1 teaspoon garlic powder or to taste
Salt to taste
Juice of 1 lemon, plus more as needed
Paprika for garnish
INSTRUCTIONS
1. Put everything except the paprika in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.
2. Taste and adjust the seasoning. Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika.
July 22nd
Blessed Manuela de Jesus
The fifth of eight children in her family. She entered the monastery of the Hail Mary in Los Angeles, California in 1929, making her perpetual vows on 14 December 1933 and living a cloistered life. Founder of the Congregations of the Poor Clare Missionary Sisters of the Blessed Sacrament in August 1945 in Cuernavaca, Morelos, Mexico; it received papal approval in 1949 and 1951. Founder of the Missionaries of Christ for the Universal Church.
Here is an eight can taco soup for the feast of one of eight children in Mexico:
INGREDIENTS
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 (14 1/2ounce) can diced tomatoes, drained
1 (15 1/4ounce) can sweet corn, drained
1 (12 1/2ounce) can chicken breasts, drained
1 (10 3/4ounce) can cream of chicken soup
1 (10 ounce) can green enchilada sauce
1 (14 ounce) can chicken broth
1 (1 1/4ounce) packet taco seasoning
INSTRUCTIONS
Combine the contents of all eight cans in a stockpot with taco season and salt to taste. Heat and serve.
July 23rd
Saint Phocas the Gardener
Innkeeper. Gardener. Martyr. Used surplus crops to feed the poor. Even cared for the soldiers sent to execute him for being a Christian; he fed and sheltered them, and dug his own grave.
Here is a simple garden salad recipe for the feast of a simple gardener:
INGREDIENTS
2 tomatoes (diced)
1 avocado (diced)
1 cucumber (sliced)
1⁄2 head iceberg lettuce (cut up)
salad dressing
INSTRUCTIONS
Combine tomato, avocado, and cucumber on top of lettuce.
Top with salad dressing.
July 24th
Saint Christina the Astonishing
Born to a peasant family, orphaned as a child, and raised by two older sisters. At age 21, she experienced a severe seizure of what may have been epilepsy. It was so severe as to be cataleptic, and she was thought to have died. During her funeral Mass, she suddenly recovered, and levitated to the roof of the church. Ordered down by the priest, she landed on the altar and stated that she had been to hell, purgatory, and heaven, and had been returned to earth with a ministry to pray for souls in purgatory.
Her life from that point became a series of strange incidents. She exhibited both unusual traits and abilities. For example, she could not stand the odor of other people because she could smell the sin in them, and would climb trees or buildings, hide in ovens or cupboards, or simply levitate to avoid contact. She lived in a way that was considered poverty even in the 13th century, sleeping on rocks, wearing rags, begging, and eating what came to hand. She would roll in fire or handle it without harm, stand in freezing water in the winter for hours, spend long periods in tombs, or allow herself to be dragged underwater by a mill wheel, though she never sustained injury. Given to ecstasies during which she led the souls of the recently dead to purgatory and those in purgatory to paradise.
Here is a recipe for a Rainbow Surprise Cake to celebrate her phenomenal life:
INGREDIENTS
2 boxes Betty Crocker SuperMoist party rainbow chip cake mix
-Water, vegetable oil, and eggs called for on cake mix boxes
2 containers Betty Crocker Whipped vanilla frosting
2 cups M&M's chocolate candies
1cup M&M's minis chocolate candies
3/4cup assorted Betty Crocker candy sprinkles
INSTRUCTIONS
1. Heat oven to 350°F. Grease or spray two 8-inch round cake pans; place 8-inch round pieces of cooking parchment paper in the bottom of each pan. Grease or spray parchment paper. In a large bowl, beat 1 box cake mix and ingredients called for on a box with an electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake as directed on the box. Cool for 10 minutes; run the knife around the sides of the pans to loosen the cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Meanwhile, repeat to make 2 more layers.
2. Flatten cake layers by trimming off rounded tops. In 2 layers, cut a small round out of the center, using a 4-inch round cutter.
3. To assemble cake: Place 1 uncut cake layer on a cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 layer with center removed; spread 1/3 cup frosting on top. Top with second layer with center removed; spread 1/3 cup frosting on top.
4. Fill the cake with candies and candy sprinkles. Gently press candies to level; top with full cake layer. Frost side and top of cake with remaining frosting.
July 25th
Saint Euphrasia
Born to the Roman nobility, the daughter of Antigonus, senator of Constantinople. Related to Roman Emperor Theodosius I who finished the conversion of Rome to a Christian state. Her father died soon after Euphrasia was born; she and her mother became wards of the emperor.
When Euphrasia was only five years old, the emperor arranged a marriage for her to the son of a senator. Two years later, she and her mother moved to their lands in Egypt. There, while still a child, Euphrasia entered a convent; her mother died soon after of natural causes, leaving the novice an orphan.
At age twelve Euphrasia was ordered by the emperor Arcadius, successor to Theodosius, to marry the senator’s son as arranged. Euphrasia requested that she be relieved of the marriage arrangement, that the emperor sells off her family property, and that he use the money to feed the poor and buy the freedom of slaves. Arcadius agreed, and Euphyrasia spent her life in the Egyptian convent.
Noted for her prayer life, and constant self-imposed fasting; she would sometimes spend the day carrying heavy stones from one place to another to exhaust her body and keep her mind off temptations. She suffered through gossip and false allegations, much of it the result of being a foreigner in her house.
Here is a Stone Soup recipe to celebrate her self imposed distraction from sin:
INGREDIENTS
4 cans (14-1/2 ounces each) chicken broth
4 medium red potatoes, cut into eighths
1 yellow summer squash, chopped
2 medium carrots, chopped
1 medium onion, chopped
2 celery ribs, chopped
1 teaspoon dried thyme
1/2 teaspoon pepper
4 cups cubed cooked chicken
1 cup frozen cut green beans
1/2 cup quick-cooking barley
1 can (14-1/2 ounces) diced tomatoes, undrained
4 cups salad croutons
1 cup shredded Parmesan cheese
1 clean rock
INSTRUCTIONS
In a Dutch oven, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are crisp-tender.
Stir in the chicken, beans, and barley. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables and barley are tender. Add tomatoes; heat through.
Serve with croutons and cheese.
Garnish with the rock
July 26th
Saint Parasceva
Daughter of the wealthy Christians Politea and Agathon, and was born after much praying by them for a child. Unusually well educated for a girl of her time. When her parents died, she gave her property to the poor and became a persuasive, itinerant preacher.
Arrested for her faith, she was tortured to make her renounce her faith; she declined. Thrown into a vat of boiling oil, she stood in it unharmed. The emperor asked if she had cooled the oil by magic; she scooped up a handful and threw it in his eyes, burning and blinding him. The emperor screamed for mercy; Parasceva called out the name of Jesus, and the emperor was instantly healed. This miracle moved Antoninus to end the persecution of Christians until his death in 161.
Parasceva resumed her preaching, and upon Antoninus’ death, imperial Rome under Marcus Aurelius resumed persecution of the Christians. The Roman governor Asclepius threw her into a pit with a poisonous snake; she made the sign of the cross over the creature, it split in two like it was cut with a sword, and she converted Asclepius and many of his court. Dragged before the governor Tarasios, she began to preach. She was tortured to make her deny God; she replied to each question or order with the word Christ. Her tormentors finally gave up, and she was martyred.
To celebrate her two escapes from martyrdom, once being submerged in boiling oil, once being thrown in a pit of snakes, here is a deep fried snake gourd recipe:
INGREDIENTS
Pudalangai | Snake Gourd - 1 cup (cleaned, sliced)
Lemon Juice - 1\4 no
Crushed Ginger Garlic - 1 tsp
Red Chili Powder - 1 tsp
Turmeric Powder - 1\4 tsp
Cumin Seeds Powder - 1\2 tsp
Garam Masala - 1\2 tsp (optional)
Corn Flour - 3 tbsp
Rice Flour or Maida - 3 tbsp
Oil for deep fry
Salt to Taste.
INSTRUCTIONS
In a mixing bowl, add the sliced pudalangai, lemon juice, ginger garlic, red chili powder, turmeric powder and required salt, mix well. Set aside for 10 minutes.
Add the corn flour and rice flour, toss well.
Then immediately deep fry the pudalangai in small batches, in the hot oil over medium flame until golden brown color.
Serve hot.
July 27th
Seven Sleepers of Ephesus
A group of seven young Christian men who hid in a cave in hopes of avoiding the persecution of Decius in the year 250. Found and arrested, they were ordered by the pro-consul in Ephesus to renounce their faith; they refused and were sentenced to die. They were walled up in their hiding cave, guarded by the dog Al Rakim; when the cave wall was breached in 479 – they all woke up!
Here is a recipe for Seven Layer Dip to celebrate their feast:
INGREDIENTS
16 ounces refried beans
1 (1 1/4ounce) packagetaco seasoning
1 cup sour cream
1 cup guacamole
1 cup salsa
1 cup lettuce
1 cup Mexican blend cheese
4 ounces sliced olives
1 cup tomatoes
INSTRUCTIONS
Layer in this order.
16 oz refried beans mixed w/ 1 package taco seasoning.
1 c sour cream.
1 c guacamole.
1 c salsa.
1 c lettuce.
1 c Mexican cheese.
4oz sliced olives.
1 c tomatoes.
July 28th
Pope Saint Victor I
14th pope, reigning during a period of lull in the persecutions of the Church. The first pope from the city of Rome, he began the rise of Latin influence in the Church, the reduction of Greek and Eastern influences.
Decreed that in an emergency any kind of water could be used for Baptism. Struggled with bishops of Asia and Africa, insisting that Easter should be celebrated according to the Roman rite, not the Jewish one.
He was responsible for the Latinization of Christianity in the west. Here is a recipe for a traditional Italian sauce:
Ingredients
3-4 cans of Crushed Tomatoes (either regular or with basil, oregano, and garlic) 28 oz. sized cans OR 12-15 fresh tomatoes (peeled, chopped, and blended in a food processor)
1/2 onion, finely chopped
4 cloves of garlic
A bunch of dried basil (probably 3-5 Tbsp)
A bunch of black pepper ( probably 1 - 2 tsp)
1 TBSP of Sugar (optional)
2 TSBP olive oil
1/3 cup of grated Parmesan or Romano Cheese
Minced Green Peppers (optional)
Instructions
Heat the olive oil in a 5+ qt. pot over medium heat, and add the onion.
Saute for 10 minutes or so, stirring often and being careful not to burn it.
Add the chopped or pressed garlic.
Heat for another one to two minutes, making sure not to burn the garlic, then add all the tomatoes, black pepper, basil, and sugar. Stirring often, bring to a low boil.
Reduce heat to low and simmer for 2-3 hours stirring often.
For the first half of the simmer time, do so with the pot uncovered, then cover.
Add the cheese, stir in and simmer for an additional 5 minutes or so.
This will make the equivalent of 4-5 jars of sauce.
July 29th
Saint Martha of Bethany
Sister of Saint Lazarus and Saint Mary of Bethany. Friend of Jesus, and hostess to him in her house. May have been part of an early mission to France.
In her honor here is a recipe for Simple Mediterranean Flatbread:
INGREDIENTS
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 cup water
1/3 cup milk
2 tablespoons olive oil
Fresh basil, chopped
INSTRUCTIONS
Start the dough by stirring together all the ingredients except the basil.
It should only take 5-6 minutes of kneading. If the dough is really sticky, add a bit more flour.
Cut the dough in half and roll each half out on a lightly floured surface. Each half should be roughly 8×12 inches.
Then transfer the dough to a baking sheet and poke it with a fork (to let steam out as it bakes) and drizzle it well with olive oil.
Bake at 425 degrees F. for 14-15 minutes until the edges are crispy.
When the flatbread comes out, sprinkle with fresh basil
July 30th
Saints Abdon and Senen
A Pair of Coopers who befriended Christians persecuted under Diocletian. Tortured and executed when they were found collecting the remains of martyrs in order to give them a respectable burial. Martyrs.
A cooper is someone who makes wooden, staved vessels, bound together with hoops and possessing flat ends or heads. Examples would be casks, barrels, buckets, tubs, butter churns, pipes etc.
Here is a recipe for churned butter to celebrate their feast:
INGREDIENTS
4 quarts heavy cream
Ice water, to "wash" the butter
Salt
INSTRUCTIONS
Have the cream at 60 degrees F.
Pour into an 8-quart churn and turn the paddle. Do not turn it too quickly.
After a while, small balls of butter will begin to form and float in the cream. Soon after that, a large chunk will form and all that will be left is the buttermilk.
Pour off the buttermilk and pour in some ice cold water and "rinse" the butter.
Pour out the water. Season with salt, to taste.
Store in a re-sealable container in the refrigerator.
July 31st
Saint Neot
Monk of Glastonbury Abbey. Priest. Sacristan. Hermit in Cornwall, England. Reports describe him from being 4 foot tall down to a mere 15 inches. Spent much of his day up to his neck in a well during his devotions. Neot had a strange way with animals and birds and worked miracles with them.
Here is a Miniature Toad in the Hole recipe to celebrate his mode of existence:
INGREDIENTS
24 uncooked cocktail sausages
2 tbsp sunflower oil
3 eggs (this will be 150ml)
150ml plain flour
½ tsp mustard powder (optional)
150ml milk
12 small rosemary sprigs
For the cheat's gravy
3 tbsp red onion marmalade
1 tbsp plain flour
1 tsp mustard powder
squeeze of ketchup
500ml beef stock made with 1 stock cube
small splash of soy sauce
INSTRUCTIONS
Cut the sausages with scissors. Heat oven to 420F
Count the sausages. Place 2 sausages in each hole of a 12-hole muffin tin and go through all the maths this involves – two times table, counting up in twos etc. Drizzle each set of sausages with a little oil.
Place the tin in the oven for 20 mins until the sausages have browned, getting a grown-up to turn the sausages halfway through.
Crack some eggs into a small bowl
Measure 150ml flour in a measuring jug and tip into a bowl with the mustard powder. Make a well in the center and beat in the eggs. Measure the milk.
Pour in the milk. Gradually pour the milk into the batter – whisk well between each addition – until you have a mix that is the consistency of double cream. Season. Pour the batter back into the jug.
Sizzle the batter. Remove the sausages from the oven and place them on a heat proof surface. Very carefully, and making sure that they don’t touch the hot tin, pour the batter over the sausages and throw a sprig of rosemary into each hole. Place them back in the oven.
Leave the batter to cook for 15 mins undisturbed. Remove the tin from the oven. Leave to cool for a few mins, then serve.
Comments
Post a Comment