March - 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
March
March 1st
Seth the Patriarch.
Old Testament patriarch. Third son of Adam and Eve, and the eldest son at home after the death of Abel by Cain. Lived to age 912. Jewish tradition says that Adam and Eve taught Seth the secret to resisting evil: when temptations began, he immediately went into fervent prayer; if the temptation was great, he would flee to an altar for God‘s support.
Here is a recipe for Third Serving Meatloaf to honor his endurance:
INGREDIENTS
MEATLOAF
1 cup dry breadcrumbs
1⁄2 cup milk
1 1⁄2 lbs ground beef
2 eggs
1⁄2 cup chopped onion
1 teaspoon salt
1⁄8 teaspoon sage
1⁄8 teaspoon pepper
SWEET SAUCE
1⁄4 cup ketchup
2 tablespoons brown sugar
2 tablespoons white sugar
1⁄8 teaspoon nutmeg
1 teaspoon dry mustard
INSTRUCTIONS
Meatloaf: Pour milk over bread crumbs stir until crumbly add meat, eggs, onions and seasonings mix well and pack into a loaf pan.
Sweet Sauce: Combine ingredients and pour over the meatloaf. Bake for 1 hour at 350°F
March 2nd
Blessed Charles the Good
Born a prince, the son of King Saint Canute of Denmark and Adela of Flanders. After his father‘s murder, he was raised in the court of his maternal grandfather. He fought in the Second Crusade. Succeeded Robert II as count of Flanders in 1119. Married into the family of the Duke of Clermont. His rule was a continuous defense of the poor against profiteers of his time, both clerical and lay. Called the Good by popular acclamation. Reformed laws to make them more fair, supported the poor, fed the hungry, walked barefoot to Mass each day. Martyred in the church of Saint Donatian of Rheims at Bruges by Borchard, part of a conspiracy of the rich whom he had offended.
Here is a recipe for Poor Man’s Stew to honor his commitment:
INGREDIENTS
1 Lb or 500 g ground meat of your choice, or for vegetarians, ground soya meat
1 large chopped onion
1 Clove garlic crushed/chopped
1/2 lb or 300 g mushrooms chopped
2 large carrots, peeled & chopped into bite size pieces
1 1/3 cups or 200 g frozen peas or 2 Zucchini / Courgettes, cut into bite sized pieces
3 – 4 medium potatoes, peeled and cut into bite size pieces
1 Tablespoon Olive Oil
Bread and Butter to serve
The flavors
3 heaped Tsp Cornstarch mixed with 1 cup cold water (mix well)
1 Tsp dried thyme
2 Bay Leaves
1 Tsp Worcestershire Sauce or Balsamic Vinegar
1 Pint Vegetable or Beef Broth
Salt & Pepper
INSTRUCTIONS
Prepare the vegetables, peel and slice the carrots, potatoes, and any other vegetables you choose.
Chop the onion and add to a large pan with a tablespoon of olive oil. Under medium heat, allow the onions to soften, then add the garlic and ground meat. Stir until evenly browned.
Add the remaining ingredients except for the liquid cornstarch and broth. Combine everything in a pan and simmer with the lid on for 5 minutes.
Add the broth and Cornstarch. Stir well then return the lid and allow to simmer for 35 minutes.
*After this time, if you want more gravy in the pan, just add a little hot water until it’s to your liking. Bring everything back to the boil. Season with salt and pepper to taste.
Serve with some slices of buttered bread and enjoy!
March 3rd
Blessed Jacobinus de Canepaci
Born poor. Carmelite lay-brother at Vercelli, Italy. Alms–beggar for his house. Noted for his great piety and devotion to the Blessed Virgin.
Here is a recipe for Vegetarian Beggar’s Purses to honor his simple life:
INGREDIENTS
10g dried porcini mushrooms (see note)
1/3 cup (80ml) Vegetable broth heated
30g unsalted butter
2/3 cup (165ml) dry white wine
500g Swiss brown mushrooms, finely chopped
1/4 cup finely chopped flat-leaf parsley
1/4 cup finely chopped chervil (see note)
1 bunch chives, finely chopped
24 garlic chives (see note)
1/2 cup (120g) sour cream
Edible gold leaf (see note) (optional), to garnish
CREPES
2 cups (300g) plain flour
4 eggs
2 cups (500ml) milk
Melted unsalted butter, to grease
Select all ingredients
METHOD
For the crepes, place flour, eggs and milk in a food processor or blender with a pinch of salt. Blend until smooth, then strain into a jug. Cover and stand for 30 minutes at room temperature.
Dip a piece of paper towel in melted butter and use it to brush the base of a nonstick crepe pan or frypan over medium heat. When hot, pour in just enough batter to cover the base. Tilt pan so batter covers base in a thin film, pouring any excess back into the jug.
Cook crepe for 1 minute or until the underside is golden, then use a metal spatula to flip. Cook the other side for just under a minute until golden.
Transfer to a plate and cover with foil to keep warm. Repeat to make 24 crepes in total, stacking crepes on the plate as you go.
Meanwhile, place the porcini in a bowl with the hot chicken stock and stand for 30 minutes.
Strain, reserving the soaking liquid, and chop any large porcini.
Melt butter in a pan over medium heat. Add wine and Swiss brown mushrooms, then cook, stirring, for 2-3 minutes until the liquid has evaporated.
Add the porcini and soaking liquid and cook for a further 2-3 minutes until the liquid has evaporated.
Stir in the chopped herbs and season well. Blanch garlic chives in boiling water for 30 seconds. Drain, refresh and set aside.
Using a 12cm cutter, cut circles from crepes, discarding excess. Place a heaped teaspoon of filling in the center of each, then 1 teaspoon sour cream.
Bring up the sides of the crepe to form a parcel. Tie with a garlic chive. Serve beggar's purses warm or cold, garnished with gold leaf, if desired.
March 4th
Blessed Gjelosh Lulashi
A lifelong layman in the archdiocese of Shkodrë-Pult, Albania, Gjelosh was educated by Franciscans and studied at the Shkodër Seminary. He was a soldier, worked as a secretary, and was a member of the anti–Communist group, Albanian Union. Gjelosh was arrested on 3 December 1945 accused of treason for not supporting Communism, and of being a Vatican spy for remaining a devout Catholic. He was given a show trial on 22 February 1946, convicted, and sentenced to death. Martyr.
Here is a recipe for Byrek Mi Spinaq (Albanian Spinach Pie) to honor his life:
INGREDIENTS
1 8-ounce package whipped butter
1/2 cup canola oil
3 bunches of spinach, stemmed and chopped
1/2 small onion, chopped
1 egg
1 cup sour cream
2 tablespoons plain yogurt
1 teaspoon salt
2 tablespoons of butter and oil mixture, as per directions
20 sheets prepared phyllo dough, thawed if frozen
INSTRUCTIONS
Preheat the oven to 400 degrees Fahrenheit.
Combine butter and canola oil in a saucepan and warm over low heat until butter is melted. Stir to combine. Reserve two tablespoons of mixture for the filling.
For the filling: In a large bowl, combine the spinach, onion, egg, sour cream, yogurt, salt, and the 2 tablespoons of the butter-oil mixture, and mix well. Set aside until needed.
Use the remaining butter-oil mixture to prepare the phyllo dough. Brush butter-oil mixture onto a baking sheet and lay down 1 sheet of phyllo.
Brush more of the butter-oil mixture on top of the phyllo. Continue to layer 9 more sheets with butter-oil.
Spread spinach topping evenly over the 10th sheet of phyllo. Top spinach with 10 more sheets of phyllo, brushing butter-oil on each layer. Turn up the edges of the dough and press to seal.
Bake spinach pie for 45 minutes, until the top is golden and risen. Use a knife to check the bottom to make sure it is nice and crispy.
Let cool for 15 to 20 minutes. Slice and serve.
March 5th
Saint Canon of Pamphylia
Gardener at the imperial palace at Magydos, Pamphylia (in modern Turkey). Martyred in the persecutions of Decius. Nails were driven through his ankles and he was forced to run ahead of a chariot until he collapsed and it ran over him.
Here is a recipe for a Turkish Garden Salad to honor his life:
INGREDIENTS
1 1⁄2 cups diced tomatoes
1 cup diced green bell pepper
1 cup diced peeled cucumber
1⁄2 cup minced fresh parsley
1⁄3 cup green onion
1⁄4 cup fresh lemon juice
2 tablespoons water
1 tablespoon olive oil
1⁄4 teaspoon salt
1⁄8 teaspoon fresh ground pepper
INSTRUCTIONS
Combine all ingredients in a bowl and chill for at least 1 hour before serving.
March 6th
Saint Fridolin
Born to the Irish nobility. Evangelist. Benedictine monk at Luxeuil Abbey and at Poitiers, France. Received a vision of Saint Hilary of Poitiers in which he was shown the location of Hilary‘s relics, which had been lost during a Vandal invasion. Fridolin found them and built a chapel to house them. He built churches in Alsace, in Switzerland, and in Burgundy. Missionary among the Alamanni in the Upper Rhine; many thought he was a roaming cattle thief, and chased him away. He founded the monastery in Säckingen, Baden (part of modern Germany, and served as its abbot. On the date of his feast, the houses of Säckingen are decorated with the flags of Germany, Switzerland, and Ireland.
Here is a recipe for Across the Border Shrimp to honor his accomplishments:
1/4 cup butter
3 cloves garlic, chopped
1 1/2 pounds medium shrimp - peeled and deveined
4 tablespoons tequila
3 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon chili powder
1/4 cup chopped fresh cilantro
1 lime, cut into wedges
INSTRUCTIONS
Melt the butter in a large skillet over medium heat. Add the garlic; cook and stir for about 30 seconds.
Add shrimp; cook until they start to turn pink, about 3 minutes. Pour in the tequila and lime juice and season with salt and chili powder.
Simmer until the liquid has evaporated, about 3 more minutes.
Pour shrimps on a plate and garnish with cilantro.
Serve with lime wedges.
March 7th
Saint Bernard-Louis Beaulieu
Bernard-Louis’s father died when the boy was very young, but his mother raised him with a good Christian education. He entered the seminary of the diocese of Bordeaux, France at age 17, but health problems caused his studies to take a little longer than normal. He joined the Paris Foreign Missions Society, was ordained, and sent to the missions in Korea where he worked and died with Saint Siméon-François Berneux. Tortured and martyred in one of the anti–Christian persecutions.
Here is a recipe for Key Lime Pie to honor his sacrifice:
INGREDIENTS
For the crust:
1 1/4 cups graham cracker crumbs
3 tablespoons sugar
5 tablespoons unsalted butter, melted
For the Filling:
1 (14-ounce) can sweetened condensed milk
4 large egg yolks
Zest of 1 large lime
1/2 cup lime juice, from 5 limes
INSTRUCTIONS
Preheat the oven to 350 degrees F. In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter with a fork.
Mix until graham cracker crumbs are moist. Press mixture into a 9 inch pie plate or dish. Pat down the bottom and sides. Bake for 12 minutes or until golden brown.
While the crust is baking, prepare the filling. In a medium bowl, whisk together the sweetened condensed milk and egg yolks.
Whisk until well combined. Add in the lime zest, and lime juice. Whisk well. Set mixture aside. It will thicken up as it sits.
When the pie crust has cooled to slightly warm or room temperature, pour the lime filling over the pie crust. Bake for 15-17 minutes.
Remove from the oven and cool on a cooling rack. When cool, chill the pie in the refrigerator. The filling will set up as it cools.
Chill for at least one hour before serving.
March 8th
Saint Jón Helgi Ögmundarsom
Spiritual student of Isleifur, bishop of Skalholt, Iceland. First bishop of Holar, Iceland in 1106. Great evangelist of the island.
Here is a recipe for Kjotsupa: Icelandic Lamb Stew to honor his life:
INGREDIENTS
1 kg lamb chops, or 1 kg lamb shoulder, bone in, cut into 4 cm pieces across the bone
1 onion, thinly sliced
1 large turnip, cut into 2 cm cubes
3 waxy potatoes, cut into 2 cm cubes
3 carrots, cut into 2 cm cubes
2 leeks, sliced
5 thyme sprigs
2 fresh bay leaves
30 g (⅓ cup) rolled oats
1 ½ cups shredded kale
INSTRUCTIONS
Place lamb, onion, and 2.5 liters of water in a large saucepan over medium-high heat and bring to a simmer, skimming impurities from the surface.
Season with salt and pepper, then reduce heat to low and cook for 1 hour to allow flavors to develop.
Add vegetables, thyme, and bay leaves, and cook, topping up with 400 ml extra water if necessary, for a further 1½ hours or until meat is meltingly tender and starting to fall off the bone.
Remove lamb from soup and set aside to cool.
Meanwhile, add oats and cook for 15 minutes or until cooked through.
Once the lamb is cool enough to handle, shred meat from bones, discard bones, and return to soup.
Stir through kale and season.
March 9th
Saint Dominic Savio
One of ten children of a blacksmith and seamstress. Protege of Saint John Bosco. An altar boy at age 5. At 12 he entered the Oratory School preparatory to becoming a priest. Well-liked and pious, his health forced him to give up his dream of the priesthood. He died at age 15; his dying words: “What beautiful things I see!”
Here is a recipe for Ca Savio Bread to honor his brief life:
INGREDIENTS
Starter
¾ cup bread flour
¼ cup plus half a tablespoon water
¼ teaspoon instant yeast
¼ teaspoon salt
Dough
4 cups bread flour
1½ cups water
½ teaspoon sugar or honey
¾ teaspoon instant yeast
Fermented dough starter
¼ cup semolina flour
1¾ tablespoons sunflower oil
2¼ teaspoons salt
INGREDIENTS
Combine bread flour, water, sugar, yeast, fermented dough, and semolina flour in a mixer bowl. Mix at low speed for 3–4 minutes. Add oil. Mix at medium speed for another 2–4 minutes. Add salt. Continue mixing at medium speed for 11 minutes.
Cover the bowl with plastic. Let it rest at room temperature for 2–3 hours.
Gently divide the dough in half. Shape it into 2 oval or round loaves on a lightly floured surface. Place loaves on a parchment-lined baking sheet. Lightly sprinkle with flour. Cover with plastic. Let it rise at room temperature for 1–1½ hours, or until it doubles in size.
Preheat the oven to 425°F. Remove plastic from loaves. Make 2 or 3 diagonal slashes on top of each loaf with a serrated bread knife. Bake the bread for 45–60 minutes, or until it is golden brown.
Remove from the oven. Cool completely on a cooling rack.
March 10th
Saint Himelin
Relative of Saint Rumold. Priest. Died en route home from a pilgrimage to Rome, Italy. While he was apparently on his death bed, a young woman gave him a pitcher of water, which he turned into wine.
Here is a recipe for turning water into Wine to honor his life:
INGREDIENTS
13 (32 ounce) bottles of white grape juice
1 1⁄2 gallons filtered water
7 1⁄2 cups sugar
1 package yeast
INSTRUCTIONS
Pour grape juice into 5-gallon container.
Bring water and sugar to a boil until sugar is melted.
Let cool.
Pour into container.
Add 1 pkg yeast (activating beforehand is optional).
Close with airlock stopper.
Allow fermenting for 3 weeks in a sanitized 5-gallon container.
After 1 additional week, bottle.
March 11th
Marcus Ching Ui-Bae
Raised in a pagan family, he became a teacher. He married but was a widower with no children. He became interested in Christianity when he saw the calm with which two priests met their martyrdom. He began studying, read himself into the faith, and converted. He served as a catechist; among others, he helped bring Saint Alexius U Se-Yong to the faith; and spent his free time caring for orphans and visiting the sick. During one of the periodic persecutions of Christians, he was given a chance to leave the country but stayed to help those who could not leave. He was seized, insulted, abused, and beaten by his neighbors and his own family members for his faith, then turned over to government officials for execution. Martyr.
Here is a recipe for Seoul Bowl (Bibimbap) to honor his life.
INGREDIENTS
2 cups cooked rice- short grain brown is my preference
1 batch Korean Baked Tempeh ( meat-eaters see notes)
1 cup steamed, grated or matchstick carrots ( or keep fresh)
2 handfuls steamed spinach (or keep fresh)
2 ounces steamed shiitake mushrooms
1 Turkish cucumber, cut into thin disks
generous pinch salt and splash rice wine vinegar
⅛ cup thinly sliced red onion (optional)
½ cup fresh kimchi
Garnishes – scallions, cilantro, chili paste, sesame seeds, soft boiled eggs
Korean Baked Tempeh:
8 ounce package tempeh
Tempeh Marinade:
1 ½-2 tablespoons Korean chili paste (Gochujang) – or use chili garlic paste or sriracha sauce
1 tablespoon sesame oil
3 tablespoons maple syrup or brown sugar
1 ½ tablespoons soy sauce or GF alternative
1 teaspoon rice wine vinegar
Seoul Sauce: ( The Dressing)
1 tablespoon soy sauce or GF alternative,
1 tablespoon sriracha, or Gochujang
1 tablespoon sesame oil
1 tablespoon maple syrup
INSTRUCTIONS
Preheat oven to 400F
Set the rice to cook and start the tempeh. Simmer the block of tempeh in a medium pot, with 2 inches of boiling water for 6-8 minutes to remove bitterness.
Whisk marinade ingredients together in a small bowl, and at the same time whisk Seoul Sauce ingredients together in another separate small bowl.
Remove tempeh from water carefully and pat dry.Cut in half, then cut in half to make thin pieces. See photos. Cut into squares, then triangles or strips. Dip each piece in the marinade and place on a parchment- lined sheet-pan, spooning any remaining marinade over top, and bake for 20 minutes, or until crispy.
While the tempeh bakes, prep your veggies and garnishes.
Soft boil your eggs if using.
Cut the cucumber, place in a small bowl, and season with a generous pinch of salt, a splash of rice vinegar, optional red onion, and sesame seeds.
In a medium saucepan, bring ½-1 inch of water to a simmer. Add the carrots and gently steam, just until wilted, about 2 minutes. Using a slotted spoon, remove, and place on a large plate. To the same simmering water, add the spinach, steam just until slightly wilted ( 1-2 minutes) remove, drain, place on the same plate next to the carrots. Remove and discard the shiitake stems and place the mushroom caps in the same simmering water, turning to steam on both sides. Add a little more water if you need to. Once tender, about 4 minutes later, place them on the plate next to the carrots and spinach.
Prep any garnishes you plan to use- cut scallions, tear cilantro leaves, and gather the kimchi, sesame seeds, and hot chili paste – getting the bowls ready to assemble.
Once the rice and tempeh are done, assemble the bowls.
Divide the rice and tempeh into 2 extra hearty bowls or 3 medium bowls. Surround with the wilted veggies, cucumbers, kimchi, optional egg, fresh herbs, and sprinkle with sesame seeds.
Spoon the flavorful Seoul Sauce over top and serve.
March 12th
Saint Joseph Zhang Dapeng
A clever and inquisitive boy, he was much attracted to Taoism in his youth. He moved to Guiyang and entered the silk business. Through a business contact, he first learned of Christianity. He converted but was unable to join the Church because, in the custom of the day, he kept a concubine. He eventually left her, and in 1800, against strong opposition from his family and business associates, he joined the Church, taking the name Joseph.
Because of trouble at his business over his new-found faith, he went out on his own, opening his own store. He began a ministry of preaching and teaching, and converted a house into a small school for religion, working as a catechist and altar server.
During the anti–Christian persecutions led by the White Lotus Cult, Joseph went briefly into hiding but continued his catechist work covertly. Eventually, he was betrayed by his anti–Christian brother-in-law, and was arrested. He was lodged with Saint Peter Wu Gousheng, and the two spent their prison time ministering to other prisoners. He was offered his freedom if he would denounce Christianity; he declined. Martyr.
Here is a recipe for Imperial Concubine Chicken to honor his life choices:
INGREDIENTS
1 kg chicken wings, bones removed
200 g carrots, peeled, cut into large pieces
1 cup cooking oil
15 g shallots
15 g ginger
350 g red wine
150 ml stock
1 tsp salt
½ tsp pepper
20 g rock sugar
INSTRUCTIONS
Add water to the saucepan and bring to a boil. Blanch the wings for 2 minutes, then remove and set aside. Blanch the carrot for 5 minutes or until soft.
Heat the oil in a deep pan over high heat. Add the chicken wings, four at a time, and deep-fry for 2 minutes or until brown and crispy. Remove and set aside.
Heat a little oil in a deep pan. Add the shallots, ginger, red wine, stock, salt, pepper, and rock sugar. Add the chicken wings. Bring to the boil and then reduce heat to low. Simmer for 20 minutes.
Add the carrots, and cook for a further 5 minutes. Serve.
March 13th
Saint Heldrad of Novalese
Born wealthy, he spent his fortune on charity, then made a pilgrimage to Rome, Italy as a mendicant. Benedictine monk at the Abbey Saints Peter and Andrew at Novalese in the Alps, a community with many former pilgrims. Abbot of the house for 30 years during which he greatly expanded the library and built a hospice for the safety of travelers on Mount Cenis.’
Here is a recipe for Benedictine Sandwiches to honor his commitment:
INGREDIENTS
1 medium cucumber
1 small onion, quartered
One 8-ounce package of cream cheese softened
1/2 teaspoon salt
Dash hot pepper sauce
1 drop of green food coloring
Thinly sliced white bread
Mayonnaise
Parsley or watercress, for garnish
INSTRUCTIONS
Peel cucumber and slice in half lengthwise; remove seeds with a small spoon. Place cucumber in a food processor and pulse about 5 times, until cucumber is minced. Place cucumber into a small glass mixing bowl.
Place onion in the food processor, pulsing until it is finely chopped. Add onion to cucumber. Add cream cheese and stir well with a spatula. Add salt, hot sauce, and food coloring.
With a round cookie or biscuit cutter, cut rounds out of bread slices.
Spread a small amount of mayonnaise on bread rounds. Spread cheese mixture on half the rounds and top with another round.
Garnish with a sprig of parsley or watercress.
March 14th
Blessed Arnold of Padua
Born to the nobility. Benedictine monk at the Santa Giustina monastery in Padua, Italy. Chosen abbot at age 24, he restored and expanded the abbey structure, and fought to maintain its rights. When Ezzelino III conquered Padua he arrested Arnold and imprisoned him to live his remaining eight years on bread and water.
Here is a recipe for Prison Bread AKA Nutraloaf to honor his sacrifice:
INGREDIENTS
10 ½ cups reduced fat milk, 2%
26 ¼ cups white rice, cooked
5 ¼ cups potatoes, grated raw, flesh, and skin
5 ¼ carrots, grated
5 ¼ cabbage, shredded
15 ¾ cups oatmeal, dry
15 ¾ cups garbanzo beans, with liquid, mashed
1 ½ cups margarine
INSTRUCTIONS
Preheat the oven to 350 degrees. Combine all ingredients thoroughly in a mixing bowl. Place paper liners in loaf pans, scale 29-30 oz. of batter into lined loaf pan. Bake for one hour and 15 minutes. Place on a wire rack and cool thoroughly.
Serve 4oz slivers to be eaten by hand.
March 15th
Saint Longinus the Centurion
The centurion at the Crucifixion who acknowledged Christ as “the son of God”. He is also identified as the soldier who “pierced His side with a lance”, probably because the name is derived from the Greek word longche, meaning a lance. The blood pouring from Christ’s side immediately healed him of incipient blindness. Therefore, he was converted, left the army, took instruction from the Apostles, and then became a monk at Caesarea, Cappadocia, allegedly his homeland. He was arrested for his faith and tortured. His teeth were knocked out and tongue plucked. He is said to have destroyed idols with a nearby axe in the presence of the governor who was trying him. From the broken idols came evil spirits that possessed, maddened, and blinded the governor. Longinus told his judge that he would be healed only after his own death. So, Longinus was immediately beheaded; whereupon the governor was healed and converted.
Here is a recipe for Cesar Salad Spears to honor his conversion:
INGREDIENTS
1/4 cup extra-virgin olive oil
7 Belgian endives
1/2 teaspoon finely grated lemon zest
3 anchovy fillets, mashed
Kosher salt and freshly ground pepper
2 tablespoons fresh lemon juice
2 cups 1/4-inch-diced white bread
1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
1/4 cup mayonnaise
1 small garlic clove, smashed
INSTRUCTIONS
Preheat the oven to 350°. In a medium bowl, toss the bread with 2 tablespoons of olive oil and season with salt and pepper.
Spread the bread on a baking sheet and toast for about 10 minutes, stirring once, until golden and crisp.
Meanwhile, in the same bowl, using a spoon, mash the anchovies to a paste with the garlic and a pinch of salt.
Whisk in the mayonnaise, lemon zest, and lemon juice, then whisk in the remaining 2 tablespoons of olive oil and season with salt and pepper. Stir in the 1/4 cup of grated cheese.
Trim the endives and remove the 60 largest leaves from 6 of the heads. Stack the leaves and trim them to about 4 inches.
Thinly slice the remaining endive, along with the trimmings of the 6 other heads (you should have about 3 cups), and toss with the dressing.
Spoon the salad onto each spear and garnish with the croutons and grated cheese.
Serve immediately.
March 16th
Saint Julian of Anazarbus
A prominent citizen of senatorial rank. Arrested for his faith during the persecutions of Diocletian, he was tortured then put on display for abuse for a year in cities all over Cilicia, being led around behind a camel. Martyr. Praised by Saint John Chrysostom in a homily during the enshrinement of his relics.
Here is a recipe for Spaghetti with Clams Cooked in a Bag to honor his sacrificial death:
INGREDIENTS
200 g (7 oz) clams or pipis
250 g (9 oz) spaghetti
5 tablespoons olive oil
2 cloves garlic, finely sliced
4 anchovy fillets
1 fresh red chili, finely sliced a small handful of flat-leaf parsley, roughly chopped
½–1 glass chardonnay
6 Roma tomatoes, roughly chopped
sea salt
freshly ground black pepper
extra virgin olive oil to serve
feathery fennel tops to garnish
INSTRUCTION
Preheat the oven to 220°C (430°F). Bring a large saucepan of salted water to a boil.
Rinse the clams under cold water and set them aside.
Cook the pasta in the boiling water for less than the recommended time – get it out just as it’s beginning to soften.
Drain, rinse under cold water, then toss the pasta in about 2 tablespoons of olive oil.
Tear off 2 large pieces of greaseproof paper.
The idea is to make 2 bags, which, between them, must be large enough to hold all the ingredients.
Place each piece of paper in a high-sided bowl (so that the greaseproof lines the sides of the bowl), then distribute the following ingredients between them: spaghetti, clams, garlic, anchovies, chili, parsley, 3 remaining tablespoons of olive oil, chardonnay, tomatoes . . . and salt and pepper.
Bring the 4 corners of each piece of paper together and tie with string – you’ll end up with something that looks like a Christmas pudding.
Lay the packages, side by side, in a baking dish, and cook in the oven for 10–12 minutes.
I like to serve the spaghetti still in its bag so that when the guests untie the string they get the full force of what is an extraordinary aroma.
Serve with a drizzle of extra virgin olive oil, salt, and pepper, and a scattering of fennel tops.
March 17th
Blessed Gertrude of Trzebnica
Daughter of Saint Hedwig of Silesia and Duke Henry I. Engaged to the Count Palatine Otto of Wittelsbach, but he died before the wedding. Cistercian nun and then abbess in Trzebnica, Poland.
Here is a recipe for Gotabki: Polish Stuffed Cabbage to celebrate her gender independence as abbess and as a Saint who shares a day with, let’s say, other cabbage related saints:
INGREDIENTS
1 whole head cabbage (about 4 pounds)
1 large onion (chopped)
2 tablespoons butter
1 pound
ground beef
1/2 pound ground pork
1 1/2 cups cooked rice
1 teaspoon garlic (finely chopped)
1 teaspoon salt
1/4 teaspoon black pepper
1 cup beef stock
Garnish: sour cream (optional)
INSTRUCTIONS
Prepare the Cabbage
Remove core from cabbage. Place the whole head in a large pot filled with boiling salted water. Cover and cook for 3 minutes, or until softened enough to pull off individual leaves. You will need 18 leaves.
When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through.
Chop the remaining cabbage and place it in the bottom of a lidded casserole dish or Dutch oven.
Make the Filling
Sauté the chopped onion in butter in a large skillet until tender, and let it cool.
Mix onions with beef, pork, rice, garlic, salt, and black pepper until well combined. Don't overmix or the meat will become tough.
Place about 1/2 cup of meat on each cabbage leaf. Flip the right side of the leaf to the middle, then flip the left side. Flip the bottom of the leaf and you will have something that looks like an envelope. Roll away from you to encase the meat and make a neat little roll.
Cook and Serve the Stuffed Cabbage
Heat oven to 350 F. Place the cabbage rolls on top of the chopped cabbage in the casserole dish or Dutch oven, seasoning each layer with salt and pepper.
Pour beef stock over rolls, cover, and place in a heated oven. Bake for 1 hour or until cabbage is tender and meat is cooked.
Serve with pan juices and an optional drizzle of sour cream, or mix the pan juices with sour cream and ladle it over the cabbage rolls.
March 18th
Saint Narcissus of Gerona
Born to the nobility. Priest, preacher, and bishop of Gerona, Spain in the early 4th century. During the persecutions of Diocletian he fled to modern Augsburg, Germany with his deacon, Saint Felix of Gerona. There they befriended Saint Afra of Augsburg. Returning to Gerona, he and Felix were arrested and martyred.
In 1286 the army of Philip II of Burgundy laid siege to the city of Gerona. When the troops tried to desecrate the tomb of Saint Narcissus, it broke open, a cloud of stinging flies emerged, chased the soldiers, and caused so much havoc that the French troops fled, leaving the city in peace.
Here is a recipe for Crushed Fly Biscuits to celebrate his protection:
INGREDIENTS
110g self-raising flour
pinch of salt
25g spreadable butter
25g caster sugar
2 tablespoons milk
50g currants (or squashed flies)
some egg white
a sprinkle of granulated sugar
INSTRUCTIONS
Preheat your oven to 200C
Mix flour, salt, and butter in a large mixing bowl and rub into fine crumbs
Add sugar and mix in enough milk to create a firm dough
Move the mixture to a surface that has been lightly dusted with flour and roll into a rectangle
Sprinkle the currants (squashed flies) on half the surface. Fold the remaining half on top of the squashed flies and re-roll into the original rectangle
Cut into spooky fingers and place the biscuits on a baking sheet. Brush with some egg white and sprinkle with sugar for extra Halloween sweetness
Bake near the center of the oven for 12–15 minutes, and cool on a wire tray.
March 19th
Blessed Isnard de Chiampo
Dominican friar, receiving the cowl from Saint Dominic de Guzman in 1219. Priest. Founder and first prior of the friary at Pavia, Italy. Though he lived the life of a friar, he was a fat friar, for which he was mocked and ridiculed when he traveled to preach.
Here is a recipe for Black and White Fat Bombs to honor his struggle:
INGREDIENTS
For the Butter Cream
115 g butter at room temperature
115 g cream cheese at room temperature
2-6 tablespoons confectioners sugar
1 teaspoon vanilla extract
For the Coating
dark chocolate
almonds toasted and roughly chopped
INSTRUCTIONS
Add the butter, cream cheese, and vanilla extract to a bowl.
Cream the mixture with an electric mixer until evenly combined and super smooth.
Start by adding just two tablespoons of confectioners, adding more if necessary to taste.
Spoon into molds (or ice tray!) and freeze until hardened. Or keep in the fridge for up to a week as a spread.
Melt chocolate in a water bath (or the microwave). Allow it to come to room temperature before coating.
Remove buttercream fat bombs from the molds. Using a fork, dip into melted chocolate briefly and transfer to a parchment-lined plate. Repeat for a thicker coating.
Freeze again straight away.
Keep refrigerated or frozen until ready to serve.
March 20th
Blessed John Baptist Spagnuolo
Son of Peter Spagnoli, a Spanish nobleman assigned to the court in Mantua, Italy. Studied in Padua, Italy where a wild life put him briefly at the mercy of loan sharks and got him thrown out of his father‘s house. Drifted through Venice, Italy. Experienced a conversion to the faith, and joined the Carmelite at age 16 at Ferrara, Italy. Elected vicar-general of his congregation six times and Prior-general of the order. Noted poet, writing over 55,000 lines of Latin verse; has been criticized for excessive use of pagan mythological images in his work, but was referred to as the Good old Mantuan by Shakespeare in Love’s Labour Lost. An eminent representative of Italian Christian Humanism.
Here is a recipe for Torta Sbrisolona: Mantuan Crumbly Cake to honor his life:
INGREDIENTS
100 g fine polenta, sifted
100 g plain flour, sifted
50 g unpeeled almonds, roughly chopped
50 g peeled hazelnuts, roughly chopped
100 g caster sugar
grated zest of 1 lemon (optional)
salt
50 g chilled butter, diced, plus extra for greasing
50 g chilled lard, diced
1egg yolks lightly beaten
INSTRUCTIONS
Preheat the oven to 160 º C. Combine polenta, flour, almonds, hazelnuts, caster sugar, lemon zest (if using), and salt in a large mixing bowl.
Add chilled butter and lard. Use your fingertips to work the butter and lard into the dry ingredients until you have a coarse, crumbly mixture.
Form a well in the center, add egg yolk, and using your hands, quickly mix until the crumbs clump together.
Grease and dust a 23 cm cake tin with butter and flour. Transfer the crumbly dough into the tin and distribute evenly inside it.
Avoid the temptation to flatten the crumbs on the top – the surface should be rough, not smooth.
Bake the cake for 40-50 minutes, or until dry and golden brown on the surface.
Remove from the oven and let it cool completely.
March 21st
Saint Augustine Tchao
Soldier. Escorted Saint Gabriel John Tauin du-Fresse to Beijing, China during his missionary work. Convert to Christianity. Priest. Worked in the Sichuan apostolic vicariate. Arrested for his faith and his work. He died in prison. One of the Martyrs of China.
Here is a recipe for General Tchao’s Chicken to honor his service:
INGREDIENTS
4 cups vegetable oil for frying
1 egg
1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon white sugar
1 pinch white pepper
1 cup cornstarch
2 tablespoons vegetable oil
3 tablespoons chopped green onion
1 clove garlic, minced
6 dried whole red chilies
1 strip orange zest
1/2 cup white sugar
1/4 teaspoon ground ginger
3 tablespoons chicken broth
1 tablespoon rice vinegar
1/4 cup soy sauce
2 teaspoons sesame oil
2 tablespoons peanut oil
2 teaspoons cornstarch
1/4 cup water
INSTRUCTIONS
Heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Beat the egg in a mixing bowl. Add the chicken cubes; sprinkle with salt, 1 teaspoon sugar, and white pepper; mix well. Mix in 1 cup of cornstarch a little bit at a time until the chicken cubes are well coated.
In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turn golden brown and begin to float for about 3 minutes. Remove the chicken and let it cool as you fry the next batch. Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first.
Cook until the chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.
Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Stir in the green onion, garlic, whole chiles, and orange zest.
Cook and stir a minute or two until the garlic has turned golden and the chiles brighten. Add 1/2 cup sugar, ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes.
Dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute.
Stir the chicken into the boiling sauce. Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.
Serve hot.
March 22nd
Saint Epaphroditus of Terracina
First bishop of Terracina, Italy in the 1st century. May have been one of the Seventy Apostles, and the Epaphroditus mentioned by Saint Paul the Apostle in the Epistle to the Philippians.
Here is a recipe for Almond Cookies with Moscato di Terracina Passito to honor his life:
INGREDIENTS
600 gr flour
250 gr sugar
220 g extra virgin olive oil
400 ml of wine Moscato di Terracina passito
2 teaspoons baking soda
1 teaspoon baking powder for cakes
180 grams of toasted almonds
INSTRUCTIONS
Roughly cut the almonds and toast them in the oven.
Sift the flour and mix it with the sugar and baking powder, place the whole mixture in the form of a fountain, put in the middle the olive oil and begin to incorporate the flour, stirring with a fork, add gradually also wine in which you have dissolved baking soda.
Mix everything together and finally add the toasted almonds, knead again and finally make the dough rest for about 1 hour in the refrigerator.
Before use, make the dough into sticks, you choose the size, then also adjust the baking, in this case, we made the sticks 10 cm long and 3 cm wide.
Once you get your sticks sprinkle with wine and sprinkle with granulated sugar.
Finally, arrange in a baking sheet lined with baking paper and cook for about 20-25 minutes in a preheated oven at 180-190° C.
March 23rd
Saint Joseph Oriol
Born poor. Received a doctorate in theology at the University of Barcelona. Pope Innocent XI granted him a benefice at Santa Maria del Pino (Our Lady of the Pines), Barcelona, Spain, a parish he served for the rest of his life.
Joseph wanted to evangelize infidels and give himself over to martyrdom. On his way to Rome in April 1698 to ask to be a missionary, Joseph fell ill at Marseilles, France, and had a vision that gave him a new mission – revitalize the faith in his own backyard.
Returning home, he worked with the youngest of children and roughest of soldiers and prayed without ceasing for the living and the dead. He wore a hair-shirt; lived for 26 years, half his life, solely on bread and water. Famed confessor, prophet, healer, and miracle worker, though many of the writers in his day and after have made him sound like some kind of medium or magician or somesuch.
Here is a recipe for Go Big or Go Home Fries to honor his vocational path:
INGREDIENTS
1 1/4 pounds peeled russet potatoes, cut into 1/2-in. cubes
1 teaspoon sweet paprika
1 teaspoon garlic powder
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 1/2 tablespoons canola oil, divided
1 cup chopped yellow onion
1 cup chopped red bell pepper
1 teaspoon Worcestershire sauce
INSTRUCTIONS
Place potatoes in a medium saucepan; cover by an inch with cold water.
Bring to a boil; lower heat and simmer for 2 minutes or until potatoes are not quite tender.
Drain well; set aside.
Combine paprika, garlic powder, salt, and black pepper in a small bowl. Heat a large cast-iron or nonstick skillet over medium-high; add 1 1/2 teaspoons of oil to the pan.
Add onion and bell pepper; sauté 5 minutes or until lightly browned and crisp-tender. Stir 1 teaspoon paprika mixture into onion mixture; toss well.
Place in a small bowl; stir in Worcestershire. Keep warm.
Add remaining 2 tablespoons of oil to the pan over medium-high. Add potatoes; cook 8 minutes or until well browned and crisp, stirring occasionally.
Stir in the remaining paprika mixture; toss well to coat evenly. Stir in onion mixture. Serve immediately.
March 24th
Saint Oscar Arnulfo Romero
A conservative man and cleric by nature, he had an illustrious career as a bishop. He was at odds with many of the area priests who were opposed to the repressive El Salvadorian government, and who were aligned with leftist ideologies. At a certain point, Romero came to realize that the ruling class had no concern for the condition of the rest of the population, and was determined to violently repress any opposition. He was out-spoken about the cause of the poor and oppressed, and always within the confines of his vocation. Martyr.
Here is a recipe for Curtido: Spicy Salvadoran Slaw to honor his life:
INGREDIENTS
1/4 cup vinegar
1 teaspoon honey or 1 1/2 teaspoons granulated sugar
1 teaspoon dry oregano
1/4 teaspoon crushed red pepper
1/4 head green cabbage finely chopped or shredded
1 medium carrot peeled and shredded
2 green onions finely chopped
kosher salt to taste
INSTRUCTIONS
Whisk the first 4 ingredients (vinegar through crushed red pepper) together in a large bowl. Add cabbage, carrot, and green onions; toss to combine and coat evenly. Season to taste with kosher salt and serve.
March 25th
Blessed Emilian Kovch
Greek Catholic, married, and father of six, ordained in 1911. Worked throughout Galacia, and with Ukrainian immigrants to Yugoslavia. Chaplain to Ukrainian soldiers fighting the Bolsheviks in 1919. Parish priest in 1922 at Peremyshliany, Ukraine, a village of 5,000, most of whom were Jewish. An active priest, he organized pilgrimages and youth groups and welcomed poor and orphaned children of all faiths into his home.
When the Nazis invaded Ukraine, they began rounding up Jews. To save them, Father Emilian began baptizing them and listing them as Christians. The Nazis were wise to this trick and had prohibited it. Emilian continued but was arrested by the Gestapo in December 1942. Deported to the Majdanek concentration camp in August 1943. There he ministered to prisoners, hearing confessions, and celebrating Mass when possible. Martyred in the ovens.
Recognized on 9 September 1999 as a Righteous Ukrainian by the Jewish Council of Ukraine.
Here is a recipe for Ukrainian Oven Baked Pasta to honor his sacrifice:
INGREDIENTS
4 tablespoons unsalted butter, melted, plus more for greasing
1/2 lb. sliced bacon (about 8 slices)
1/2 lb. wide egg noodles
2 cups cottage cheese
1/4 cup half-and-half
2 large eggs, beaten
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup plain dry breadcrumbs
INSTRUCTIONS
Preheat the oven to 350°F. Butter a 2-quart ovenproof baking dish.
Arrange the bacon on a rack over a baking sheet. Bake for 20 minutes, until golden and cooked through. Let cool, then chop. Reserve 2 tablespoons of the bacon fat.
Meanwhile, in a large saucepan of salted boiling water, cook the noodles until al dente, about 8 minutes. Drain and run under cold water to cool. Drain well.
In a large bowl, combine the noodles, cottage cheese, half-and-half, eggs, bacon, and reserved bacon fat. Season with salt and pepper and mix well, then transfer the pasta to the prepared dish.
In a small bowl, mix the breadcrumbs with the 4 tablespoons of melted butter and sprinkle on top of the pasta.
Bake for about 45 minutes, until golden and crispy on top.
March 26th
Blessed Maddalena Caterina
Her father and older sister died when Maddalena was 8 years old, and the girl had to work to help support her large family. She managed to work and study, and in 1866 she graduated as an elementary school teacher. In 1878, having helped raise her siblings, and saved enough to ensure her mother‘s future, Maddalena entered the Daughters of Mary, Help of Christians. She was sent to Trecastagni in the Diocese of Catania, Sicily, and took charge of an existing institute for women, inspiring it with Salesian principles.
Sicily became her second home. She opened new houses, set up after-school activities and sewing classes, trained teachers, and taught catechism. She spent 25 years in Sicily, serving her community as local and provincial superior, guiding novices, and faithfully living the charism of Mother Maria Mazzarello, co-foundress of the institute.
Here is a recipe for Catania-Style Fish Soup to honor her life:
INGREDIENTS
4 ½ lb mixed fish for soup
½ cup extra virgin olive oil
2 cloves of garlic
2 tablespoons tomato sauce
anchovy
1 handful sultanas
2 tablespoons capers
1 handful olive verdi
salt and pepper
basil
crostini (toasted bread croutons)
INSTRUCTIONS
Put the oil into a pan and gently sauté the garlic. When it becomes lightly golden, eliminate it and add the tomato conserve, some anchovy fillets, the sultanas (cleaned and washed in warm water), the capers (rinsed in water and wrung out), and the green olives, pitted, salt, pepper, and chopped basil.
Douse with enough water to cover the fish, and leave to boil for about 15 minutes and at this point add the fish, lining it up in a single layer, and leave to simmer with a lid on for about 20 minutes.
Prepare some slices of toast in the oven and arrange in the serving plates. Lay on top the fish with its sauce and serve.
March 27th
Saints Philetus and Lydia of Illyria.
Holy Dyad, He was a Senator. They were the parents of Saint Macedo of Illyria and Saint Theoprepius of Illyria. They were martyred in the persecutions of Hadrian.
Here is a recipe for Balkan Wedding Cabbage to honor their lives and deaths together:
INGREDIENTS
1/2 head of sour cabbage, outer leaves peeled, heart removed, and cut in 4cm chunks
100g beef shoulder meat/ 100g pork shoulder meat (fattier parts are better), diced in 4cm chunks
100g smoked ribs and beacon, bone and meat separated, meat diced
1 tablespoon lard
1 medium onion, chopped medium size
1 carrot, diced
1/2 teaspoon dry parsley
1 teaspoons salt
1 pinch of ground pepper
pinch red sweet paprika
1 bay leaf
50ml sunflower oil
INSTRUCTIONS
Cover the bottom and the sides of the 18cm wide pot with lard and cover the bottom with a whole cabbage leaf.
In another bowl combine chopped onion, carrot, and sunflower oil and mix to combine.
Take a cabbage leaf and wrap each piece of meat in a roll.
Layer in the pot, pressing each role against the other tightly so that it wouldn’t open while cooking. Reserve a few leaves.
Add the onions and carrots to the pot, cover with remaining oil and add the spices, bay leaf and pour in 500ml cold water.
Cover with the remaining few cabbage leaves and place an inverted plate over the vegetables to prevent them from moving when the water boils.
Bring to a boil on strong fire, then reduce and cook for 40min.
Turn the fire off and leave for another 30 minutes to be cooked down.
March 28th
Saint Guntramnus
Grew up without faith. Son of King Clotaire and Saint Clothildis. Brother of King Charibert and King Sigebert. King of Orleans and Burgundy in 561. Married to Mercatrude. Peacemaker.
He divorced Mercatrude; some time later she became seriously ill, and when her physician could not cure her, he had the doctor murdered. Upon his conversion to Christianity, he was so overcome with remorse for the acts of his prior life, he devoted his energy and fortune to building up the Church.
Protector of the oppressed, care-giver to the sick, tender parent to his subjects, open with alms, especially during plague and famine. He strictly and justly enforced the law without respect to the person, yet forgave offenses against himself, including two attempted assassinations.
Here is a recipe for New Orleans King Cake to honor his life and his conversion:
INGREDIENTS
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
3/4 cup sugar, divided
1/2 cup butter, softened
1/2 cup warm 2% milk (110° to 115°)
2 egg yolks
1-1/4 teaspoons salt
1 teaspoon grated lemon peel
1/4 teaspoon ground nutmeg
3-1/4 to 3-3/4 cups all-purpose flour
1 teaspoon ground cinnamon
1 egg, beaten
GLAZE:
1-1/2 cups confectioners' sugar
2 teaspoons lemon juice
2 to 3 tablespoons water
Green, purple and yellow sugars
INSTRUCTIONS
In a large bowl, dissolve yeast in warm water. Add 1/2 cup sugar, butter, milk, egg yolks, salt, lemon peel, nutmeg, and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface. Roll into a 16-in. x 10-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. Cover and let rise until doubled, about 1 hour. Brush with egg.
Bake at 375° for 25-30 minutes or until golden brown. Cool completely on a wire rack. For the glaze, combine the confectioners' sugar, lemon juice, and enough water to achieve desired consistency. Spread over cake.
Sprinkle with colored sugars [Purple, Green, and Gold].
March 29th
Saints Gwynllyw and Gladys
Holy Dyad, Gwynllyw was a chieftain and layman. He proposed marriage to Saint Gladys, the daughter of Brychan of Brecknock. When Brychan refused, he kidnapped her, and the two started a violent life on the run. They were the parents of Saint Cadoc of Llancarvan who eventually convinced Gwynllyw and Gladys to give up their violent ways and follow a religious calling. Monk and a nun at Newport, Monmouthshire, Wales. Late in life, they each became hermits in rural Wales.
Here is a recipe for Chicken on the Run to commemorate their conversion:
INGREDIENTS Nutrition
4 chicken pieces
1 (1 1/4 ounce) package dry onion soup mix
1⁄2 cup white wine
1 (11 ounce) can apricots (340g)
salt
pepper
INSTRUCTIONS
Rub salt and pepper into the chicken pieces and then place them into a casserole dish.
Pour over the apricots and their juice.
Sprinkle the dried soup mix over the chicken and apricots.
Drizzle the wine over the top.
Bake at 375 F (190 C ) for 1 hour 15 minutes.
March 30th
Saint Lucas Hwang Som-tu
The only child in a wealthy family, Lucas learned about Christianity from a person he met while on the road to study in Seoul, Korea. His family opposed his interest in the faith, but he converted, and eventually so did all of them. Lucas was married, worked as a teacher of Chinese literature, and served as a catechist. Co-wrote some of the works of Saint Siméon-François Berneux. Personal assistant to Saint Marie-Nicolas-Antoine Daveluy. Imprisoned and executed for his faith and works. Martyr.
Here is a recipe for Tangsuyuk (탕수육): Korean Style Sweet and Sour Pork to honor his life and profession:
INGREDIENTS
1 pound pork shoulder or tenderloin, cut into 2 inch x ½ inch strips
½ teaspoon minced ginger
1½ teaspoon salt
¼ teaspoon ground black pepper
2-3 dried wood ear mushrooms, soaked in cold water for 1½ hour
1 cup plus ¼ cup potato starch
1 large egg white
⅓ cup sliced onion
1 small carrot, sliced thinly
⅓ English cucumber, sliced thinly
2 rings of pineapple (canned or fresh), cut into halves
1 small red apple, cored, and sliced into ⅓ inch thick pieces
¼ cup sugar (white, brown, or turbinado sugar)
2 tablespoons plus ½ teaspoon soy sauce
3 tablespoons white or apple vinegar
4 cups plus 1 teaspoon corn oil or vegetable oil
1 teaspoon sesame oil
water
INSTRUCTIONS
Combine the pork, ½ teaspoon salt, the ginger, and the ground black pepper in a bowl. Mix well, cover, and refrigerate.
Mix 1 cup starch and 3 cups of water in a bowl with a spoon. Let it sit on the kitchen counter until the starch sinks to the bottom of the bowl and turns solid (about one and a half hour).
Drain the mushrooms, remove the tough roots, and cut them into bite size pieces.
Mix 2 tablespoons of starch with 2 tablespoons of water in a small bowl, and let it sit for later, to thicken the sauce.
Fill a deep 10 to 12 inch skillet with 4 cups of corn or vegetable oil. Heat it up over medium high heat until it reaches 330°F.
Take the pork out of the refrigerator and mix with the remaining 2 tablespoons of starch.
Pour out the water from the bowl of starch that was soaking. Add the egg white and mix well.
Add the starch mixture to the pork. Use your hand to gently mix it in.
Dip a piece of pork in the oil to see if it’s ready. If it sizzles, it’s ready.
Drop the pork pieces into the oil. Use tongs to split them apart if they stick to each other. Fry in batches if you need to, until they are crispy and turn light golden brown (5 to 7 minutes). There should be plenty of room in the skillet for them to fry without always touching each other.
When done, transfer to a strainer set over a bowl to drain.
Make the sauce:
Heat the 1 teaspoon of corn oil in a large skillet over medium high heat. Add the mushrooms, onion, and carrot, and stir-fry for 1 minute.
Add the apple and stir-fry for 1 minute.
Add 3 cups of water, sugar, vinegar, 1 teaspoon salt, and bring to a boil.
Stir the small bowl of starch water one last time before adding to the sauce. Stir it in with a wooden spoon. The sauce will thicken and shine.
Let it sizzle for a few minutes and then remove from the heat.
Serve:
Mix 2 tablespoons soy sauce and 1 tablespoon vinegar in a small bowl, to use as a dipping sauce.
Heat up the oil and fry the pork for the second and last time, until they are very crispy and golden brown (about 3 to 4 minutes). You can crowd them in the skillet this time, but the color of the pork should be golden brown and shatteringly crisp. You should be able to feel the crispness through your tongs.
Transfer to the strainer to drain, then put on a large plate.
Reheat the sauce over medium high heat until it bubbles. Stir in the cucumber and pineapple for 1 minute. Add the sesame oil and stir for 10 seconds.
Pour the sauce into a large bowl and serve on the side with the fried pork, allowing diners to dip their pork into the sauce as they eat. Alternatively, you can pour the sauce over the pork and let everyone dig in. Whichever you choose, the soy sauce-based dipping sauce always goes on the side.
March 31st
Blessed Natalia Tulasiewicz
Lay woman in the archdiocese of Poznan, Poland. School teacher in Poznan. Very active in her parish. Arrested, tortured, held to public ridicule, deported, imprisoned, sentenced to hard labor, and executed during the Nazi occupation of Poland and persecution of Christians.
Here is a recipe for Proziaki: pita bread from the region of Podkarpakie:
INGREDIENTS
3 cups of flour
1 cup of natural yogurt
1 egg
1 tsp baking soda
1 tsp of salt
1 tsp of sugar
INSTRUCTIONS
Add the dry ingredients to the food processor and pulse a few times to combine. Add yogurt and the egg and process until you get a ball of dough. Cover and let it rest for 20 min.
Transfer on your working surface dusted with flour. Roll the dough to about 1/2 cm thick and cut into any shapes you desire.
You can also use a pizza cutter and cut squares.
Heat up the cast iron pan on high and fry the proziaki for around 3 min on each side.
Serve fresh with butter, cream cheese, or any kind of spread
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