November - 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
November
November 1st
Rachel the Matriarch
Old Testament Jewish Matriarch. Wife of the Patriarch Jacob. She spent a lengthy marriage in shame over her sterility, considered a sign of God’s disfavor. However, late in life, she had two sons, Joseph, he of the many-coloured coat, and Benjamin.
Here is a recipe for Israeli Lamb Stew with Dill and Olives to Celebrate her life and lineage:
INGREDIENTS
1/2 Cup extra-virgin olive oil
3 pounds lamb shoulder or stew meat; cut in 2" chunks
2 onions; chopped fine
1 teaspoon ground turmeric
salt, to taste
3/4 teaspoons freshly-ground black pepper
1 Cup beef stock
3/4 Cup lemon juice
1 1/2 pounds spinach; chopped
2 bunch celery, leaves only; finely chopped
8 green onions, white parts only; finely chopped
1 Cup pitted halved green olives
2 Cups peeled diced boiling potatoes
2 Tablespoons minced fresh dill
INSTRUCTIONS
Heat 2 tablespoons of oil in a flameproof casserole over medium heat. Add lamb and onions and brown, about 10 minutes. Season with turmeric, salt to taste, and pepper. Add beef stock and lemon juice, cover, and simmer, stirring several times, 15 minutes.
Cook spinach, celery leaves and green onions in batches in a heavy skillet over very low heat until vegetables begin to wilt, about 5 minutes. Add remaining 6 tablespoons of oil to the skillet and fry for 5 minutes.
Add spinach mixture to meat in a casserole, then add olives, potatoes, and dill. Simmer gently, covered, stirring occasionally, until meat and potatoes are tender, about 45 minutes. Serve hot.
November 2nd
Martyrs of Isfahan
Acindynus, Pegasius and Anempodistus were Persian priests who were imprisoned, tortured, interrogated and martyred in the persecutions of King Sapor II of Persia; he considered any Christian to be a Roman spy and anti–Persian. The three were brought back to life, miraculously healed, freed from their chains, and began preaching Christianity, miraculously healing Sapor II in the process. This defiance enraged Sapor so much that he ordered them executed again; they were thrown into a cauldron of molten lead, but walked out unharmed. This miracle brought one of the torturers, Aphthonius, to convert; he was immediately martyred. Other attempts were made to kill them, and they emerged each time unharmed. Senator Elpidiphorus led a group speaking in favor of the Christians for their courage and faith; he was immediately executed. In the end, the original three Christians were burned to death. Martyrs all.
Here is a recipe for Persian Mama (Fried Eggplant and Walnut Dip) to honor their sacrifice:
INGREDIENTS
3 medium Chinese or Italian eggplants, peeled
4 TBSP vegetable oil
1 large garlic clove, minced
½ cup water
⅓-1/2 tsp kosher salt
⅛ tsp freshly cracked pepper
1/16 tsp cayenne pepper powder
⅓ cup walnuts
1 large yellow onion, peeled and diced medium
3 TBSP vegetable oil
2 tsp crushed dried mint leaves
¾ cup Greek yogurt
A few fresh mint leaves add a nice touch as garnish (optional)
INSTRUCTIONS
Cut the peeled eggplants in half or quarters lengthwise.
Heat 4 TBSP vegetable oil in a medium nonstick skillet over medium-high. Arrange the eggplants in a single layer in the skillet. Cover the skillet and fry the eggplants for about 7 minutes, or until golden brown on one side. Flip over the eggplants, cover again and fry the other side for another 5-7 minutes, or until the eggplants can easily be poked with a fork. Don’t leave the eggplants unattended. The high heat will burn them very quickly.
Meanwhile in another skillet, heat 3 TBSP oil over medium heat and fry the diced onion until golden brown.
Try this easy method for mincing the garlic: With the food processor running, drop the garlic through the feed chute and process for a few seconds, or until uniformly minced.
Add the minced garlic, water, kosher salt, cayenne pepper powder, and freshly cracked black pepper to the skillet with the fried eggplants. Cover and cook over low heat for about 15 minutes, or until the eggplants are very tender and all the water is cooked off. Turn the heat off and mash the eggplants with a fork or a potato masher to small pieces.
In the same food processor add ⅓ cup walnuts and process until very fine, about 1 minute. Do not over-process, walnuts are soft and tend to turn to a paste very quickly.
Once the fried onions are golden brown remove the skillet from the heat and add 2 tsp crushed dried mint leaves. Stir to combine and set aside. Reserve 3 TBSP fried onion and mint mixture for garnish.
Add the rest of the onion mixture along with the processed walnuts to the mashed eggplants. Give it a good stir to blend well.
Stir in ¾ cup Greek yogurt to the eggplant mixture until uniformly blended.
Transfer the eggplant mixture to the serving bowl. Sprinkle the top with the reserved fried onion and mint mixture. Add optional fresh mint leaves for garnish.
Serve warm or at room temperature with toasted flatbread or French Baguettes.
November 3rd
Martin De Porres
The illegitimate son of a Spanish nobleman, Juan, and a young freed black slave, Anna Velasquez, Martin grew up in poverty. He spent part of his youth with a surgeon–barber from whom he learned some medicine and care of the sick. At age 11 he became a servant in the Holy Rosary Dominican priory in Lima, Peru. Promoted to almoner, he begged more than $2,000 a week from the rich to support the poor and sick of Lima. Placed in charge of the Dominican‘s infirmary; known for his tender care of the sick and for his spectacular cures. His superiors dropped the stipulation that “no black person may be received to the holy habit or profession of our Order” and Martin took vows as a Dominican brother in 1603. Established an orphanage and children‘s hospital for the poor children of the slums. Set up a shelter for stray cats and dogs and nursed them back to health. Lived in self-imposed austerity, never ate meat, fasted continuously, and spent much time in prayer and meditation with great devotion to the Holy Eucharist. Friend of Saint John de Massias.
Here is a recipe for Peruvian Lomo Saltado:
INGREDIENTS
1 (16 ounces) package frozen French fries
vegetable oil as needed
1 pound beef tri-tip, sliced 1/8 to 1/4 inch thick
salt and pepper to taste
1 large onion, sliced into strips
3 large tomatoes, peeled, seeded, and sliced into strips
1 yellow chili pepper (preferably Peruvian aji amarillo)
1/4 cup distilled white vinegar
1 dash soy sauce to taste
2 tablespoons chopped fresh parsley
INSTRUCTIONS
Prepare the bag of French fries according to package directions.
While the French fries are cooking, heat the oil in a frying pan over medium-high heat.
Season the sliced meat with salt and pepper to taste. Fry the meat until just cooked, and the juices begin to release.
Remove the meat from the frying pan, then cook the onions, with additional oil if needed, until they are transparent. Stir in the tomato and aji amarillo; cook until the tomato softens.
Pour in the vinegar and soy sauce, add the French fries, cover, and cook until the beef is done about 3 minutes.
Season to taste with salt and pepper, and sprinkle with chopped parsley to serve.
November 4th
Saint Joannicus of Mount Olympus
A swineherd in his youth, and a lazy one at that. Professional soldier in the Byzantine army for 20 years, and a dissolute one at that. Fought in wars against the Bulgars. At age 40, Joannicus retired from the military and the world, becoming a hermit on Mount Olympus, Bithynia (modern Uludag, Turkey). He developed a reputation for holiness and had to move several times to escape would-be spiritual students. Monk at Eraste.
Here is a recipe for Mount Olympus Meatball Kabobs to celebrate his feast:
INGREDIENTS
Extra virgin olive oil
MEATBALLS:
2 medium garlic cloves
1 small red onion, roughly chopped (about 1 cup)
1/4 cup lightly packed fresh mint leaves
3/4 pound ground lamb
3/4 pound ground beef
1 tablespoon red wine vinegar
11/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon paprika
SAUCE:
4 ounces English cucumber
1 cup plain yogurt
2 tablespoons extra virgin olive oil
2 tablespoons finely chopped fresh dill
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon Tabasco sauce
INSTRUCTIONS
1. To prepare the meatballs: In a food processor, finely chop the garlic, onion, and mint. In a medium bowl, combine the contents of the food processor with the remaining meatball ingredients. Blend and squeeze the mixture with your hands until it is well combined. Lightly wet your hands with cold water, then shape the mixture into meatballs about 1 1/2 inches in diameter [you should have 20 to 25 meatballs]. Thread long, wide skewers through the center of the meatballs, about 4 to 5 meatballs per skewer, leaving a little room between each meatball. Place the kabobs on a baking sheet, cover, and refrigerate for 2 hours, or as long as 8 hours.
2. To make the sauce: Grate the cucumber. Drain in a colander and squeeze out most of the moisture. In a medium bowl, whisk together cucumber and remaining sauce ingredients. Cover and refrigerate until ready to serve.
3. Lightly brush or spray the kabobs on all sides with oil. Grill over Direct Medium heat until fully cooked, 8 to 10 minutes, gently rotating meatballs 2 or 3 times during grilling. Serve warm with the sauce.
November 5th
Saint Daminh Mau
Dominican. Priest. Promoted the use of the Rosary to strengthen the faith of Christians. Imprisoned in the persecutions of emperor Tu-Duc, he ministered to other prisoners until he was executed. Martyr.
Here is a recipe for Khao Mau Tod to commemorate is sacrifice:
INGREDIENTS
FOR DIPPING BATTER
1 Cup Coconut Cream
3/4 Cup Coconut Milk
1 Cup Rice Flour
1 Cup All Purpose Flour
1/2 Teaspoon Salt
1 Egg
1 Fragrant Candle
INGREDIENTS
FOR BATTER TO COVER BANANA
1/4 Cup Coconut Milk
1/2 Cup Uncooked Jasmine Rice
1/2 Cup Dried Shredded Coconut
1/2 Cup Palm Sugar
1/2 Cup Cane Sugar
1/4 Teaspoon Salt
INSTRUCTION
FOR DIPPING BATTER
In a mixing bowl, combine rice flour, all purpose flour, and salt. A nice option is to scent your coconut milk and cream by placing it in a pot and set a lit fragrant candle in the pot, blow out the candle and quickly close the lid, let the smoke infuse the coconut for about 20 minutes.
Next, add coconut milk and cream, and knead together with your hand. Add egg, knead together.
INSTRUCTION
FOR BATTER TO COVER BANANA
In a dry pan over low heat, toast the rice until fragrant and light brown. Transfer to mortar and pestle. Roll the pestle against the rice, don’t pound it.
This makes the rice roughly broken rather than a powder. Put in a bowl and set aside. In a pot, add palm sugar, cane sugar, and 1/4 cup water. Stir over low heat. Slowly add about 6 tablespoons of water and a few tablespoons of coconut milk, and salt.
Keep stirring. Add pounded rice and shredded coconut, and combine into a paste.
INSTRUCTION
KHAO MAU TOD
Peel about 8 bananas. Use one ziplock bag, cut the bag to make one flat sheet of plastic. Put about 3/4 tablespoon of palm sugar batter onto the plastic and shape it into an oval about the size of your banana. Set the banana on top of the batter, then cover the top of the banana with more batter. Pick up the sides of your plastic sheet, and gently tighten the batter around the banana so it's one solid bundle. Remove this bundle and set it aside on another sheet of plastic. Repeat this until your batter is gone.
Next, dip each bundle into the dipping batter and surround well. Place the banana in a wok with oil to fry it. Fry it gently and flip it over until it's browned.
The final step is to sprinkle some of the dipping batter into the oil, in little pieces by dripping it in from your fingertips. Fry this and set it aside.
Serve your khao mau tod with the bits of fried batter (see picture below) and sweetened coconut cream. The coconut cream is simply 1 cup of warmed coconut milk with a teaspoon of sugar and a dash of salt added.
November 6th
Saint Winnoe of Wormhoult
Born to the nobility, possibly a prince, and some sources say his father was Saint Judicael. Raised and educated in Brittany, after his family fled there to escape the Saxons. Monk. Founded Saint Winnow’s church in Cornwall, England. Monk at Sithiu (Saint Omer) under abbot Saint Bertin. Founded the monastery, church, and hospital of Wormhoult, Belgium, served as abbot and used it as a base to evangelize the area.
Humble, and ever mindful of the apostolic precept “if any would not work, neither should he eat”, Winnoc threw himself into the manual labor of the monasteries, doing as much of the tough and disagreeable work as any monk in the house. When enfeebled by old age, Winnoc prayed for help to continue his work; he received divine help to work a hand corn mill, making flour for his brothers and the poor. Another monk, out of curiosity, peeped through a crack in the mill-house door to see how the old man did so much work; he was struck blind for his impertinence but was healed by Winnoc’s intercession.
He worked into his old age at a corn mill. Here is a simple Cornbread recipe to honor his life:
INGREDIENTS
1 cup all-purpose flour, sifted
1 cup yellow cornmeal
1 tablespoon baking powder
½ teaspoon salt
2 eggs, beaten
1 cup half and half
¼ cup melted butter or shortening
¼ cup honey
¼ cup sugar
INSTRUCTIONS
Preheat oven to 400°F. Prepare your baking dish or pan as described above.
Sift together the flour, cornmeal, baking powder, and salt.
Combine the half and half, eggs, butter (or shortening), honey, and sugar.
Add the liquid ingredients to the dry ones and mix just until the flour is moistened, no more than ten to fifteen seconds. The batter should be visibly lumpy — leave it that way! Don't mix the batter too long or you'll end up overworking the glutens and your cornbread will be too tough.
Once the liquid and dry ingredients have been combined, pour the batter into your prepared pan and bake the cornbread immediately.
Bake 25-30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edge of the bread starts to separate from the pan.
Cool for about 10 minutes, then remove from the pan, let it cool for 5 more minutes on a rack, and serve as soon as possible after that.
November 7th
Saint Peter Ou
Born to a non-Christian family. Known from his youth for his sense of justice, his quick defense of the poor and oppressed; his outspoken nature actually frightened people in his traditionalist region. A husband and self-made businessman, he owned and ran a large hotel. One of the first converts made by missionaries to his area. Naturally enthusiastic, Peter tossed out his household idols and preached Christianity to anyone who came by. Lay leader of the converts in his district, he took the name Peter at baptism. Worked as a catechist for missionaries in Sichuan; instructed 600 people in Christianity. Arrested on 3 April 1814 during a violent backlash against the faith. Imprisoned and tortured to break him from his faith, he worked to inspire the faith in his fellow prisoners and led prayer services in the cells. Condemned to death for refusing to step on a crucifix. One of the Martyrs of China.
Here is a recipe for Shuizhu Niurou or Sichuan Boiled Beef to honor his sacrifice:
INGREDIENTS
10 ounces flank steak, sliced ¼-inch thick against the grain
¼ teaspoon baking soda
¼ cup water
2 teaspoons cornstarch
1 tablespoon + ¼ cup + 3 tablespoons peanut or canola oil (used separately)
6 ounces soybean sprouts, washed and drained
7-ounce package Enoki mushrooms, trimmed, washed, and drained
3 slices ginger
3 scallions, white parts only, cut into ½-inch pieces
1 tablespoon Sichuan peppercorns
3 tablespoons spicy bean sauce/paste
1½ cups low sodium chicken stock (or homemade chicken and/or pork bone stock)
1½ teaspoons sugar
1 tablespoon minced garlic
½ teaspoon chili flakes
1 tablespoon chopped cilantro
½ teaspoon ground Sichuan peppercorns
INSTRUCTIONS
In a medium bowl, toss together the beef, baking soda, and 1/4 cup water, and allow it to marinate for 1 hour. The baking soda will help to tenderize the beef.
Then “wash” the beef under running water for 5 minutes, using a light to moderate stream of water so it flows out, but the beef stays in the bowl.
After the beef has been rinsed, pour out the water, and marinate the beef with two teaspoons of cornstarch. Set aside.
Heat 1 tablespoon of oil in your wok over high heat. Stir fry the bean sprouts for about 2 minutes…
And then add the Enoki mushrooms.
Stir and mix everything well until the mushrooms have wilted.
Turn off the heat, pick a large serving bowl with some depth, and spread the bean sprouts and Enoki mushrooms around the bottom of the bowl.
Now wash the wok. It’s important to start the next step with a clean wok!
Heat a ¼ cup of oil in the wok over medium heat. Cook the ginger slices until they start to turn light brown. Add the scallions and the Sichuan peppercorns.
Cook for two minutes, making sure to avoid burning the spices. Now add the spicy bean sauce/paste, stir, and let the sauce cook in the oil for about 3-4 minutes. This will give the oil a bright red color. It’s important to control the heat––too low and the oil won’t turn that vibrant red color; too high and you’ll burn everything!
Once the oil takes on a bright red color, add the stock and sugar. Turn up the heat to high, stirring, and let the liquid come to a boil.
Immediately add the beef, and stir slowly to separate the pieces, still using high heat.
Quickly turn off the heat once all the beef pieces turn opaque. (You don’t have to cook the beef completely through––a hint of pink in the middle equals tender beef.)
Now, pour everything over the vegetables in the bottom of your serving bowl.
Top it with minced garlic, chili flakes, and chopped cilantro.
In a small saucepan, heat the last 3 tablespoons of oil until it shimmers. Pour the heated oil over the garlic and chili in a very thin stream––you should get a good sizzle.
Finally, add a dash of ground Sichuan peppercorns over the top to finish this dish off on an even higher note.
To serve, mix everything together and enjoy this dish of spicy, numbing, meaty awesomeness with plenty of white rice.
November 8th
Four Crowned Martyrs
Saint Castorus, Saint Claudius, Saint Nicostratus, and Saint Simpronian. Skilled stone carvers in the 3rd century quarries. Martyred when they refused to carve an idol of Aesculapius for Diocletian.
Here is a recipe for Sweet and Tangy Four Bean Salad to honor their sacrifice:
INGREDIENTS
8 ounces fresh green beans, trimmed
3/4 cup cider vinegar
2/3 cup tomato juice
1/4 cup vegetable oil
3 tablespoons dry red wine or apple juice
1/2 cup sugar
2 teaspoons Worcestershire sauce
2 teaspoons Dijon-style mustard
1 clove garlic, minced (1/2 tsp.)
1 12 ounce frozen shelled sweet soybeans (edamame), thawed
1 14 1/2 ounce can cut wax beans, rinsed and drained
1 15 ounce can red kidney beans, rinsed and drained
1 bunch green onions, finely chopped
4 large carrots, coarsely shredded
INSTRUCTIONS
In a large saucepan, cook green beans in boiling lightly salted water for 10 minutes or just until tender; drain and rinse with cold water. Set aside.
In an extra-large bowl combine vinegar, tomato juice, oil, wine, sugar, Worcestershire, mustard, and garlic.
Stir in beans, green onion, and carrot.
Refrigerate, covered, 4 to 48 hours. Serve with a slotted spoon. Makes 12 (about 1-cup) servings.
November 9th
Blessed Gratia of Cattaro
Son of a poor fisherman. Adriatic fisherman and farmer in his youth. Sailor. In 1468, while on a trip to Venice, Italy he heard a sermon by Blessed Simon of Camerino; he was so moved that he gave up his worldly life and became an Augustinian lay brother at the monastery of Monte Ortono near Padua, Italy. He worked in the garden, monastery, and sacristy. After 15 years he was transferred to the monastery of San Cristoforo on Murano off the shore of Venice; he lived there the rest of his life. Famous for his gift of infused knowledge, that is, knowing things that there was no reason to suspect he had learned. A light was said to shine over his cell, and he was known as a miracle worker. Had a special devotion to the Eucharist and spent his spare time in adoration.
Here is a recipe for Adriatic-Style Fish Soup to honor his life:
INGREDIENTS
4 ½ lb mixed fish for soup
(Ex: red mullet, cod, monkfish, skate, medium-sized squid, scorpion fish, tub fish, smooth dogfish and lobster)
onion
carrot
celery
parsley
bay leaf
extra virgin olive oil
garlic
salt and pepper
1 cup dry white wine
1 lb tomatoes
bread slice
INSTRUCTIONS
Remove the heads from the fish and use these to prepare 4 cups of stock, aromatizing it with onion, carrot, celery, parsley and half a bay leaf.
Leave to boil for about 20 minutes and then sieve with a colander. Put into an oven-dish, sufficient oil, a little chopped onion, and a clove of garlic, chopped. Brown the vegetables, add some chopped parsley, and immediately afterward the baby squid.
Add a pinch of pepper and as soon as the cooking liquid from the baby squid has almost completely dried up, douse with the white wine. Allow the wine to evaporate, add the puréed fresh tomatoes (or 3,5 oz of conserve), and leave to cook for five minutes.
Then dilute with some pre-prepared fish stock. Turn up the heat to obtain a rolling boil, allow the liquid to reduce a little, and add the smooth dogfish (skinned and sliced) and all the other fish, except the cod and red mullet.
After 5 minutes of boiling, add the cod cut into thick slices and the red mullet, bring back to the boil and then remove the receptacle from the heat to interrupt the boiling.
Put into a concave plate the slices of toasted bread and lay on top the fish and a part of the stock.
Bring to the table the rest of the stock in another receptacle and accompany it with another plate of slices of toast.
November 10th
Pope Saint Leo the Great
Pope from 440 to 461 during the time of the invasion of Attila the Hun. When Attila marched on Rome, Leo went out to meet him and pleaded for him to leave. As Leo spoke, Attila saw the vision of a man in priestly robes, carrying a bare sword, and threatening to kill the invader if he did not obey Leo; Attila left. As Leo had a great devotion to Saint Peter the Apostle, it is generally believed the first pope was the visionary opponent to the Huns. When Genseric invaded Rome, Leo’s sanctity and eloquence saved the city again.
Here is a recipe for Atilla's Spaghetti Bolognese to honor his accomplishment:
INGREDIENTS
9 ounces tofu (250 g)
1 onion
2 garlic cloves
3½ tablespoons olive oil (50 mL)
4 tablespoons tomato paste
⅔ cup dry red wine (150 mL)
9 ounces durum spaghetti (250 g)
Sea salt
5.5 ounces tomato pureé (150 g)
1–2 teaspoons agave syrup (or raw cane sugar)
1 teaspoon dried oregano
Freshly ground black pepper
1 bunch basil
⅓ cup pine nuts (50 g)
¼ cup nutritional yeast flakes (50g)
INSTRUCTIONS
Mash the tofu with a fork. Peel and finely chop the onion and garlic cloves. Heat the olive oil in a saucepan and fry the tofu approx. 5 minutes, stirring often.
Add the onions and sauté for 2 minutes. Then add the garlic and sauté for an additional 2 minutes. Add the tomato paste and cook for 2 minutes while stirring.
Deglaze with red wine and cook for 4 minutes allowing the sauce to thicken.
Cook the spaghetti according to the package instructions in an ample amount of well-salted water until the spaghetti is al dente. In the meantime, add the tomato pureé, agave syrup, and oregano to the spaghetti sauce. Allow to simmer for 3 minutes, and then season with salt and pepper.
Wash the basil, spin dry, finely chop the leaves, and then fold into the sauce. Allow the spaghetti to drain in a sieve. Place on plates with the Bolognese.
Toast the pine nuts for 3 minutes in a dry skillet and grind ⅔ of the pine nuts together with the nutritional yeast flakes and a little sea salt to a powder in a blender.
Sprinkle over the pasta and garnish with the remaining pine nuts.
November 11th
Saint Theodore the Studite
Priest and Abbot of the Stoudios monastery outside Constantinople in 799, which caused him to be the spiritual teacher of many wise and holy men. His writings include the first recorded stand against slavery. Fought iconoclasm. These opinions and writings put him in conflict with imperial authorities, which led to him being exiled three times.
Here is a recipe for Monastery Lentils to honor his life:
INGREDIENTS
1⁄4 cup olive oil
2 large onions, chopped
1 carrot, chopped
1⁄2 teaspoon dried thyme (or more)
1⁄2 teaspoon dried marjoram (or more)
3 cups beef stock (or vegetarian stock) or 3 cups chicken stock (or vegetarian stock)
1 cup dry lentils, washed and sorted
salt
1⁄4 cup chopped fresh parsley (optional)
1 lb canned tomato
1⁄4 cup dry sherry
grated parmesan cheese or cheddar cheese or swiss cheese, to top
INSTRUCTIONS
In a large pot, saute the carrot and onions 3-5 minutes in the olive oil.
Add and saute one minute more: thyme and marjoram.
Add the stock, lentils, salt, parsley, and tomatoes.
Bring to boil, then cover and reduce heat.
Let cook until lentils are tender (about 35-45 minutes).
Add the sherry and allow to cook for just a few minutes more.
Top with cheese to serve.
November 12th
Five Polish Brothers
They weren’t Polish, and they weren’t related, but were instead five Italian Benedictine monks who worked with Saint Adalbert of Prague as missionaries to the Slavs, and were martyred together.
Here is a recipe for Sausage Potatoes and Peppers to honor their sacrifice:
INGREDIENTS
5 polish sausages
5 Italian Sausages
1.5 lb (about 4 decent-sized) potatoes
1 small jar banana peppers
1 Green bell peppers, seeds removed and sliced
1 Large red onion, peeled and quartered, layers separated
3 tbsp olive oil
½ tsp garlic powder
salt & pepper
INSTRUCTIONS
Slice sausages into thin rounds, about ⅕ inch thick.
Cut the potatoes into small 1" x ½ inch pieces.
Slice onion into strips and separate the layers.
Remove seeds from peppers and slice into 1 inch pieces
Preheat the oven to 375°.
Spray a 9x11 baking pan with nonstick spray.
In a large bowl, combine potatoes, onions, bell peppers, olive oil, salt, pepper, and garlic powder.
Mix well to be sure everything is coated with oil and seasoned evenly.
Place all ingredients on a prepared baking pan and top with sliced banana peppers.
Bake for 30-35 minutes, until potatoes are tender.
Use a spoon to toss so nothing sticks or burns.
Cooking time will vary depending on the thickness of your potatoes and sausage.
November 13th
Saint Homobonus of Cremona
Son of a well-to-do tailor and merchant. He became a tailor himself and took over his father‘s business. Married layman. He believed that his ability to work was given to him by God so he could support the poor, and he devoted most of his profits, and some of his house space, to charity.
Here is a recipe for Chicken Lombardy to celebrate his life:
INGREDIENTS
1 c fresh mushrooms, sliced
2 Tbsp
butter, melted
8 chicken breasts, boneless and skinless
1/3 c all purpose flour or wondra
1/3 c butter, melted and divided
1/2 c marsala wine
1/3 c chicken broth
1/4 tsp salt
1/8 tsp pepper
1/2 c shredded fontina or mozzarella cheese
1/2 c grated parmesan cheese
1/4 c green onions, chopped
INSTRUCTION
Cook mushrooms in 2 tablespoons butter in a large skillet, stirring constantly, until tender. Remove from heat, and set mushrooms aside.
Cut each chicken breast half in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten 1/8 inch thickness, using a meat mallet or rolling pin.
Dredge chicken lightly in flour. Place 5 or 6 pieces of chicken in 1 to 2 tablespoons butter in a large skillet; cook over medium heat for 3 to 4 minutes on each side or until golden.
Place chicken in a lightly greased 13 X 9 X 2 inch baking dish, overlapping edges. Repeat the procedure with the remaining chicken and butter. Reserve pan drippings in skillet. Sprinkle reserved mushrooms over chicken.
Add wine and broth to reserved pan drippings in skillet. Bring to a boil; reduce heat, and simmer uncovered, 8 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce evenly over the chicken.
Combine cheeses and green onions; sprinkle over chicken. Bake, uncovered, at 375 F degrees for 20 minutes. Broil 6 inches from heat (with electric oven door partially opened) 1 to 2 minutes or until lightly browned.
November 14th
Saint Nikola Tavelic
Franciscan friar. Priest. Missionary to Bosnia for 12 years; reports of the day say that the friars brought 50,000 to Christianity. Missionary to Palestine in 1384. Martyred, being burned alive by the authorities.
Here is a recipe for Charred Eggplant Dip to honor his sacrificial death:
INGREDIENTS
2-2 1/2 pounds eggplant
1 jalapeno
1/2 cup onion (peeled, small dice)
1 clove garlic (peeled, roughly chopped)
1/2 cup feta (crumbled)
1/3 cup Greek yogurt
1 lemon (juiced)
1/4 cup olive oil (plus 2 tablespoons for sauteing)
Kosher salt and freshly ground black pepper (to taste)
To Serve:
1/2 teaspoon cumin seeds (toasted, to garnish)
1 package pita bread (grilled, cut into wedges)
INSTRUCTIONS
Preheat the broiler to high heat.
On a baking sheet, add the eggplant and jalapeno, and broil until very charred, about 20 minutes. Remove and set aside.
Into a skillet over medium-high heat, add the olive oil. Add the onions and garlic, stirring until the onions are translucent, about 5 minutes. Season with salt and pepper. Remove from heat and set aside.
When eggplant and jalapeno are cooled, cut the eggplant in half lengthwise and scoop the flesh into the bowl of a food processor. Cut the jalapeno in half and remove the seeds. Add the jalapeno to the eggplant.
Add the onion mixture and pulse to combine. Scrape the sides of the bowl, add the feta, Greek yogurt, lemon zest and juice, and olive oil. Season with salt and pepper. Refrigerate dip until ready to use and allow it to come to room temperature before serving.
Serve with grilled pita bread, a sprinkle of toasted cumin seed and fresh vegetables for dipping.
November 15th
Saint Rocco Gonzalez
Born to the Paraguayan nobility. Jesuit priest. One of the architects of the Jesuit Reductions in Paraguay. Realizing the damage of the slave trade, the Jesuits gathered the indigenous Indians and went inland. In Paraguay, beginning in 1609, they built settlements, taught agriculture, architecture, construction, metallurgy, farming, ranching, and printing. By the time the Jesuits were expelled in 1767 they had 57 settlements with over 100,000 native residents.
Roch served as a doctor, engineer, architect, farmer, and pastor, supervised the construction of churches, schools, and homes, and introduced care for cattle and sheep to the natives. He adapted his tactics to the locals' love of ornament, dancing, and noise. On the great feasts of the Church, Roch solemnly celebrated Mass outside the little thatched church, and then the whole village dressed in their best and celebrated the rest of the day with games, bonfires, religious dances, flute music, and fireworks. Fierce warriors were softened by Roch’s gentle Christianity, put aside their hatred for religion, and embraced the faith; violent revenge, previously part of the local culture, was abandoned.
This progress received a severe blow by the arrival of slave traders who were able to influence the Spanish crown and get permission for their activity. They lured natives away from the Reductions, betrayed them, and sold them into slavery. Roch became a staunch protector of their freedom, pleading the Indian cause so forcefully with the Spanish government that the Reduction of Saint Ignatius was finally left in peace.
Because of his success in evangelizing the natives, a local witch-doctor who was losing his power base murdered Roch along with Saint John de Castillo and Saint Alphonsus Rodriquez. One of the Jesuit Martyrs of Paraguay.
Here is a recipe for Paraguayan Pira Caldo to celebrate his accomplishments:
INGREDIENTS
1 lb surubi filets, or a white river fish equivalent (can use flounder)
3 plum tomatoes, peeled and diced (up to 1 cup) - keep the juices of the tomato
1 green bell pepper, cubed (up to 1 cup)
Bulb of 1 leek, cut into thin ¼ inch slices
3 stalks of celery, diced (up to 1 cup)
2 medium yellow onions, diced (or 1 cup)
2 medium carrots, diced (or 1 cup)
½ cup of snap peas (optional)
2 red chili peppers, deseeded to your desired level of added spicy (optional)
1 bay leaf
1 cup white wine
1 can (500 ml) coconut milk
Up to 2 cups of water
2 tablespoons tomato paste
1 cup Paraguay cheese or similar soft white cheese, shredded (we used fresh mozzarella)
1 small handful of fresh cilantro (optional)
Salt and pepper, to taste
INSTRUCTIONS
Bring a large stockpot over high heat and add olive oil.
Once the olive oil is heated, add the bell peppers, leeks, celery, onions, carrots, snap peas, chili peppers, and bay leaf. Reduce the stove to medium-high heat to saute and soften the vegetables for 8-10 minutes.
As the vegetables start to sweat, place the filets on top of the vegetables and cover the stockpot.
Let sit covered for ~5 minutes, stirring delicately and ever so occasionally to keep vegetables from sticking to the bottom.
After 5 minutes, the fish will have been steamed and will begin to flake. At this point, pour in the white wine to deglaze the bottom of the pot.
Begin to stir around for 1-2 minutes and flake the fish apart.
Add 1 cup of water and stir around for another minute
Add the coconut milk, tomato paste, and tomatoes (with their juice) to the stockpot. Stir around for 1-2 minutes.
If all the ingredients are not yet submerged in your stockpot or you'd like to make more servings of the soup, add up to another cup of water.
Finally, add the shredded cheese and cilantro (optional) and turn off the heat. Stir thoroughly as the cheese melts into the soup.
Serve hot
November 16th
Agnes of Assisi
Daughter of Count Favorino Scifi and Blessed Hortulana, she was raised in a series of castles in and around Assisi, Italy. Younger sister of Saint Clare of Assisi, and her first follower, leaving home two weeks after Clare to join the Benedictines at San Angelo di Panzo at age fifteen. The family tried to bring Agnes back by force, dragging her from the monastery, but her body became so heavy that several knights could not budge her. Her uncle Monaldo tried to beat her but was temporarily paralyzed. The family then left Agnes and Clare in peace.
Here is a recipe for Heavy Cream Alfredo with Fettuccini to commemorate her trials:
INGREDIENTS
8 ounces of Fettuccine noodles
1 teaspoon salt
1 Tablespoon oil
2 Tablespoons Butter
2 Tablespoons garlic paste or 4 cloves of minced garlic
2 cups heavy cream
1 1/2 cup + 1/2 cup shredded Parmesan cheese
INSTRUCTIONS
In a pot, add noodles, salt, oil, and water and cook according to package directions.
In a deep skillet, add butter. Cook over medium-Low to Medium heat until butter is melted.
Add garlic and cook for 2 minutes or until fragrant.
Add heavy cream and mix well. Bring mixture to a light simmer and cook for approximately 8 minutes or until mixture cooks down to half amount.
Remove cream mixture from burner and add 1 1/2 cups Parmesan cheese.
Stir until the cheese melts completely.
Salt & pepper according to tastes.
Serve over noodles, top with extra Parmesan cheese.
November 17th
Saint Elizabeth of Hungary
Princess, the daughter of King Andrew of Hungary. Great-aunt of Saint Elizabeth of Portugal. She married Prince Louis of Thuringia at age 13. Built a hospital at the foot of the mountain on which her castle stood; tended to the sick herself. Her family and courtiers opposed this, but she insisted she could only follow Christ’s teachings, not theirs. Once when she was taking food to the poor and sick, Prince Louis stopped her and looked under her mantle to see what she was carrying; the food had been miraculously changed to roses. Upon the death of Louis, Elizabeth sold all that she had and worked to support her four children. Her gifts of bread to the poor, and of a large gift of grain to a famine stricken Germany, led to her patronage of bakers and related fields.
Here is a recipe for Bab Leves or Hungarian Bean Soup to Celebrate her life:
INGREDIENTS
1/2 pound navy beans (dried)
1/4 teaspoon pepper
1 large carrot (peeled and sliced)
1 medium onion (finely chopped)
2 garlic cloves (finely chopped)
1 large bay leaf
1 ham bone (or smoked ham hock)
4 cups smoked ham stock (or ham base or chicken stock or water)
2 tablespoons butter
2 tablespoons onion (finely chopped)
1 teaspoon paprika (mild or hot Hungarian)
3 tablespoons flour (all-purpose)
1 tablespoon parsley (fresh, chopped)
1/4 cup sour cream
1 teaspoon vinegar
INSTRUCTIONS
Place beans in a medium saucepan and cover with water. Boil for 5 minutes, cover, turn off heat but leave on the burner and let it soak for 1 hour.
Drain and rinse beans and place in a large saucepan (but not something as large as a stockpot).
Add pepper, carrot, onion, garlic, garlic, bay leaf, and ham. Add ham stock plus enough water to cover 2 inches above the beans. The ham bone may be sticking above the water a little.
Bring to a boil, reduce to a simmer, and cook, partially covered, until beans are tender, 2 1/2 to 3 hours, stirring occasionally and adding additional water to make sure beans are covered with liquid. Remove bay leaf and discard and remove meaty ham bone or hock to a separate plate and reserve.
In a small skillet, make a roux by sautéing 2 tablespoons of chopped onion in butter until they are translucent. Add paprika and flour, stirring and cooking for 2 minutes. Mix in the parsley.
Add several ladles of hot soup liquid to the roux and stir until smooth. Pour the roux back into the soup, bring to a boil, and simmer for 10 minutes, stirring frequently.
If the soup is too thick, thin it with additional water. If the soup is too thin for your taste, continue to simmer until of the right consistency.
At this point, the soup can be chilled overnight to allow it to be defatted and the sour cream and vinegar can be added to the cold soup and reheated gently when serving.
Otherwise, temper the sour cream with a few ladles of hot soup. Return the tempered sour cream to the soup and mix thoroughly. Add the vinegar and mix again.
Add the reserved ham meat, which has been cut into bite-size pieces. Serve hot with bread.
November 18th
Noah the Patriarch
Son of Lamech, and ninth patriarch of the Sethite line, who, with his family, was saved in the Ark from the Deluge, dying 350 years later at the age of 950. Father of Shem, Ham, and Japhet.
Here is a recipe for Two Baked Rainbow Trout to honor his covenant:
INGREDIENTS
2 WHOLE RAINBOW TROUT, GUTTED AND CLEANED, HEADS AND TAILS STILL ON
1/2 Tsp fresh dill
1 Tsp Jacobson salt
1 tsp freshly ground black pepper
1/2 Large onion slices
1 Lemon, thin slices
2 Tbsp hot water
INSTRUCTIONS
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.
Grease a 9x13-inch baking dish with 1 teaspoon olive oil.
Place trout in the prepared baking dish and coat fish with remaining olive oil. Season the inside and outside of the fish with dill, thyme, and salt.
Stuff each fish with onion and lemon slices and grind pepper over the top. Place 1 lemon slice on each fish.
Bake in the Traeger for 10 minutes.
Add the hot water to the baking dish.
Continue baking until fish flakes easily with a fork, about 10 more minutes.
November 19th
Pope Saint Pontian
Son of Calpurnius. Chosen 18th pope in 230. Ended the schism of Hippolytus and reconciled the schismatics with the Church. Exiled with Saint Hippolytus by emperor Maximinus Thrax to Sardinia and sentenced to work in the mines, he abdicated the papacy on 28 September 235 so a new man could lead the Church.
Here is a recipe for Miners Dawn to honor his life:
INGREDIENTS
Potatoes:
6 to 8 russet potatoes
3 tablespoons canola oil
3 tablespoons unsalted butter
1 teaspoon granulated garlic powder
1 teaspoon freshly ground black pepper
3 teaspoons paprika
1 teaspoon chili powder
2 teaspoons salt
2 teaspoons freshly chopped parsley leaves
Basted Eggs:
8-inch egg pan (recommended: Teflon-coated)
1 teaspoon clarified butter
2 eggs
1 tablespoon water
INSTRUCTIONS
In a large pot, boil the russet potatoes whole for 30 minutes or until they are cooked through but not mushy. Allow them to cool completely in the refrigerator. Once they are cooled completely, roughly chop them into cubes.
To make the potatoes: Heat a large skillet with 3 tablespoons canola oil and 3 tablespoons of butter. Add the chopped potatoes along with the rest of the ingredients. Mix thoroughly and saute the potatoes until they are crispy and browned on all sides, about 10 minutes.
To make the basted eggs: Heat an 8-inch egg pan with 1 teaspoon of clarified butter. Add 2 eggs to the pan and cook until the whites are mostly cooked. Add 1 tablespoon of water and cover the eggs with a tight fitting lid to allow the eggs to cook with the steam.
Cook until the desired doneness.
November 20th
Saint Bernerio of Eboli
Pilgrim to all the major shrines in Spain and then in Rome, Italy. Cave hermit in Eboli, Salerno, Italy. He is often depicted with a dragon which represents his personal struggle with sin.
Here is a recipe for Dragon Noodles to honor his feast;
INGREDIENTS
Lo Mein Noodles - 12 Ounces
Canola Oil-Divided - 3 Tablespoons
Soy Sauce - 1/4 Cup
Rice Wine or Dry Sherry - 2 Tablespoon
Chili Oil (More According to Your Heat Tolerance) - 1 Tablespoon
Sriracha Sauce - 2 Tablespoon
Asian Sesame Oil - 2 Teaspoons
Brown Sugar Packed - 1/4 Cup
Water - 1/4 Cup
Boneless Chicken Breast Halves, Cubed into 1/2 inch pieces - 2
Salt - 1/2 Teaspoon
Black Pepper - 1/2 Teaspoon
Green Onions, Sliced on the Diagonal into 1/2 Inch Pieces - 1/2 Cup
Carrots, Cut Into Matchsticks - 1 Cup
Red Bell Pepper, Seeds Removed, Cut Into Matchsticks - 1
Cloves Garlic, Minced - 4
Garnish:
Fresh Cilantro, Chopped - 1/4 Cup
Toasted Sesame Seeds - 2 Tablespoon
INSTRUCTIONS
Cook noodles according to package instructions and drain well.
Meanwhile in a small bowl whisk together soy sauce, rice wine, chili oil, Sriracha sauce, sesame oil, brown sugar and water. Set aside.
In a large skillet, heat oil until it shimmers. Season chicken with a teaspoon of salt and pepper. Add the chicken to the skillet and cook, over medium-high heat, until the chicken is cooked through, 3-5 minutes. Remove to a plate and set aside.
In the same skillet, add 1 Tablespoon oil and stir fry the green onions, carrots, and red bell pepper, over high heat, just until tender-crisp. Add the garlic to veggies and cook until fragrant.
Add the noodles, sauce, and chicken back to the skillet, turning the heat down to low, and heat through. Adjust seasoning.
Sprinkle it with Cilantro and sesame seeds and serve.
November 21st
Presentation of the Blessed Virgin Mary
Commemorates the presentation of the Blessed Virgin as a child in the Temple where, according to tradition, she was educated. The feast originated in the Orient probably about the 7th century.
Here is a recipe for Zucchini Temple Dumplings to celebrate her consecration:
INGREDIENTS
24 dumpling wrappers
2 zucchinis (about 10 ounces each)
2 teaspoons salt
4 dried shiitake mushrooms, soaked (or use fresh) - optional
1/2 tablespoon soup soy sauce (or 1/4 teaspoon salt)
sesame oil
INSTRUCTIONS
Cut the zucchinis into thin disks and then into matchsticks. If the disks are big, cut in half before cutting them into matchsticks. Sprinkle with 2 teaspoons of the salt, and let sit for about 15 minutes until wilted and some liquid is released. Gently squeeze the liquid out from the zucchini.
Cut the mushrooms into thin strips. If the mushrooms are thick, slice them diagonally once or twice as if you are butterflying the mushrooms, and then cut them into thin strips. Mix with the soup soy sauce (or salt) and a little bit (about ½ teaspoon) of sesame oil.
Heat a pan over high heat, and add two teaspoons of sesame oil and the zucchini. Stir fry until the zucchini is cooked and dry. Transfer to a large plate and spread it around to cool.
Heat a pan over medium high heat, and stir fry the mushrooms for 2 minutes. Add a tablespoon or two of water or mushroom soaked water if the pan gets too dry.
Combine the zucchini and mushrooms. Adjust the seasoning to taste if needed.
Place one heaping teaspoonful of the filling on a wrapper placed on your palm. Wet the edges of the wrapper with water, fold the wrapper and seal tightly (pushing the air out with your fingers) into a half-moon shape. You can pinch one side of the wrapper to form pleats. Repeat this process until all the filling/wrappers are used.
Bring a pot of water to a boil. Add the dumplings a few at a time, stirring gently so they don’t stick to the bottom of the pot. Cook only until the dumplings come up to the surface. Prepare a bowl with cold water. Remove the dumplings quickly, and plunge in the cold water to cool.
Remove and serve cold with a dipping sauce (2 teaspoons soy sauce, 1 teaspoon vinegar, and 2 teaspoons water) if desired.
November 22nd
Saint Philemon
First century Christian convert at Colossae, Phrygia, brought to the faith by Saint Paul the Apostle. Married to Saint Apphia. The subject of Paul‘s canonical Epistle to Philemon in which he asks Philemon to accept back the runaway slave Saint Onesimus, receiving him as a brother Christian; tradition says that he freed the slave. Martyred with Saint Apphia.
Here is a recipe for a Steak Escape Steak Sandwich to honor his prudential judgment:
INGREDIENTS
Thinly slice chuck eye steak (about 2 slices or 4 oz)
onion (2 slices or 1/4 c)
pepper (2 slices or 1/4 c)
mushrooms (if desired) (1/4 c)
cheese (we used pepper jack, use your favorite or whatever you have on hand- 2 slices)
buns (hoagie rolls, hamburger buns)
garlic salt (1/4 tsp)
pepper (1/4 tsp)
steak seasoning (we used Rendezvous brand 1/4 tsp)
soy or Worcestershire sauce (4 or 5 dashes)
canola oil (1 T)
INSTRUCTIONS
I like my meat-to-veggie ratio 3/4 meat to 1/4 veggies, but make it to fit what you like.
Slice onions and peppers in thin strips. Season steak with garlic salt, pepper, steak seasoning and soy or Worcestershire sauce.
Heat a skillet to medium high. After it gets hot, add the oil, when oil begins to ripple add meat and veggies.
Toss and stir mixture cutting meat with two spatulas or knives as you turn.
Cook beef to medium rare. Add cheese over mixture and allow to melt.
Meanwhile, toast bun. Lay the toasted bun on top of the mixture and using a large spatula scoop and turn the mixture onto the bun. Serve immediately.
November 23rd
The Feast of The Two Clements
(Pope Saint Clement I and Saint Clement of Metz).
Pope Saint Clement I
Convert, brought to Christianity either by Saint Peter or by Saint Paul. One of the Seventy Apostles. Consecrated as a bishop by Saint Peter the Apostle. Mentioned in Philippians 4:3. Fourth Pope. Apostolic Father. The Basilica of Saint Clement in Rome, Italy, one of the earliest parish churches in the city, is probably built on the site of Clement’s home. Author of the Epistle to the Corinthians. Martyred in the persecutions of Trajan
Saint Clement of Metz
Bishop of Metz, France; tradition says he was sent there as a missionary by Saint Peter the Apostle. Clement arrived in Metz, the area was besieged by the Graoully, a large, poison-breathed serpent that lived in a local Roman amphitheater with an army of snakes. Clement chased away the snakes and banished the Graoully by making the Sign of the Cross at them. This led to the conversion of the whole town.
Here is a recipe for Clementine Cake to celebrate God's mercy:
INGREDIENTS
approx. 375 grams clementines (approx. 3 medium-sized ones)
6 large eggs
225 grams white sugar
250 grams ground almonds
1 teaspoon baking powder (see NOTE below)
INSTRUCTIONS
Put the clementines in a pan with some cold water, bring to a boil, and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the pips. Dump the clementines - skins, pith, fruit and all - and give a quick blitz in a food processor (or by hand, of course). Preheat the oven to gas mark 5/190ºC/375ºF. Butter and line a 21cm / 8 inch Springform tin.
You can then add all the other ingredients to the food processor and mix. Or, you can beat the eggs by hand adding the sugar, almonds, and baking powder, mixing well, then finally adding the pulped oranges.
Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean; you'll probably have to cover with foil or greaseproof after about 40 minutes to stop the top from burning. Remove from the oven and leave to cool, on a rack, but in the tin. When the cake's cold, you can take it out of the tin. I think this is better the day after it's made, but I don't complain about eating it at any time.
I've also made this with an equal weight of oranges, and with lemons, in which case I increase the sugar to 250g / 2¼ cups and slightly anglicize it, too, by adding a glaze made of icing sugar mixed to a paste with lemon juice and a little water.
November 24th
Saint Pierre Rose Ursula Dumoulin Boris
Studied at the seminary of the Paris Foreign Missions Society, beginning in 1829. Ordained in 1832. Missionary to Tonkin (modern Vietnam). Arrested for his faith in 1836. During his two years in prison, where he was regularly beaten and tortured, he was appointed titular bishop and vicar apostolic of western Tonkin.
Here is a recipe for Pho to honor his sacrifice:
INGREDIENTS
4 pounds beef soup bones
1 onion, unpeeled and cut in half
5 slices fresh ginger
1 tablespoon salt
2 pods star anise
2 1/2 tablespoons fish sauce
4 quarts water
1 (8 ounce) package dried rice noodles
1 1/2 pounds beef top sirloin, thinly sliced
1/2 cup chopped cilantro
1 tablespoon chopped green onion
1 1/2 cups bean sprouts
1 bunch Thai basil
1 lime, cut into 4 wedges
1/4 cup hoisin sauce (optional)
1/4 cup chile-garlic sauce (such as Sriracha®) (optional)
INSTRUCTIONS
Preheat the oven to 425 degrees F (220 degrees C).
Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.
Place rice noodles in a large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.
Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.
November 25th
Saint Peter of Alexandria
Suffered in the persecution of Decius, but survived. Renowned for his knowledge of science and the Bible. Head of the catechetical school at Alexandria, Egypt. Bishop of Alexandria in 300. Opposed extreme Origenism. May have been the first to deal with the Arian heresy.
During the Diocletian persecution, Peter fled the area with many of his flock. Criticized by many for being lenient and forgiving to Christians who had renounced their faith during the persecutions. However, when a rogue bishop usurped Peter’s position, the Meletian schism broke out in his clergy, and Peter had to return from hiding to deal with it. Peter excommunicated Meletius and convened a synod of bishops to condemn the schism. His writings were used in the Council of Ephesus and the Council of Chalcedon.
Here is a recipe for Alexandria Style Liver to celebrate his life:
INGREDIENTS
1/3 cup cooking oil
400 gm calf’s liver, cut into stripes.
6 garlic cloves, crushed and minced.
1 large green bell pepper, chopped.
1 chili pepper, seeded and chopped (add as many as you want to make it really spicy)
1 1/2 tablespoon cumin, powder.
1/2 teaspoon cinnamon powder.
1/4 teaspoon ginger powder.
1/4 teaspoon cloves, powder.
1/4 teaspoon cardamom powder.
Juice of one lime or lemon.
1 teaspoon salt.
INSTRUCTIONS
Start by choosing a large pan with a cover. Over high heat, heat the oil in the pan. When the oil is very hot, add the liver.
The liver is delicate. Quickly and carefully stir fry it until it changes color.
Add all remaining ingredients and mix well. Cover the pan.
Cook over medium low heat for 15 minutes.
Serve hot.
November 27th
Saint Josaphat
With Saint Barlaam, one of the protagonists in a Christianized retelling of the story of Siddhartha Buddha that was popular in the Middle Ages. Many people in India were converted by Thomas the Apostle. Astrologers foretold that the son of King Abenner would one day become a Christian. To prevent this, Abenner began persecuting the Church and had his son placed under house arrest. In spite of these precautions, Barlaam, a hermit of Senaar, met him, and converted him to the Faith. Abenner tried to pervert Josaphat, but failed, and shared the government with him. Abenner himself later became a Christian, abdicated the throne, and became a hermit. Josaphat governed for a time, then abdicated, too. He traveled to the desert, found Barlaam, and spent his remaining years as a holy hermit. Years after their deaths, the bodies Josaphat and Barlaam were brought to India; their joint grave became renowned by miracles.
Here is a recipe for Jai (Buddha's Delight) to celebrate our heritage:
INGREDIENTS
2 ounces dried black shiitake mushrooms (about 15 medium)
6 ounces dried bean curd sticks
3 1/2 ounces dried lily buds (about 2 cups)
1 ounce dried black moss
1/2 ounce dried black fungus, also known as cloud ear or wood ear (about 2/3 cup or 4 ounces fresh)
8 ounces deep-fried tofu squares
5 ounces fried gluten balls (about 18)
3/4 cup plus 1 teaspoon vegetable oil
Kosher salt
2 (15-ounce) cans straw mushrooms, drained, liquid reserved
Granulated sugar
1 (15-ounce) can baby corn, drained
7 ounces shelled fresh or canned and drained ginkgo nuts (about 1 cup)
1 (20-ounce) can bamboo shoot halves in water, drained and sliced crosswise 1/4 inch thick
7 ounces fresh boiled bamboo shoots, sliced crosswise 1/4 inch thick
1 medium napa cabbage (about 2 pounds)
1 pound baby bok choy or baby bok choy hearts, washed and dried
3 (1/4-inch-thick by 1/2-inch-long) slices peeled fresh ginger, smashed with the side of a chef’s knife to flatten slightly
1 pound baby carrots
8 ounces snow peas
Soy sauce
Steamed white rice, for serving (optional)
INSTRUCTIONS
Place the dried shiitake mushrooms in a medium bowl, cover with 3 cups of warm water, and soak until softened, at least 5 hours or overnight.
2Place the dried bean curd sticks and dried lily buds in separate large bowls, cover each with warm water, and let sit for 1 hour to soften, making sure they are submerged in the water and breaking up any lily buds that are sticking together.
3Place the dried black moss and the dried black fungus in separate medium bowls. Cover each with warm water and let sit for 1 hour to soften, making sure they are submerged in the water.
4Bring 8 cups of water to a boil in a large 12-quart stockpot with a tightfitting lid. Remove from heat, add the deep-fried tofu and gluten balls, and submerge them by placing a small plate on top. Let sit 15 minutes to remove some of the oil from the tofu and gluten balls.
For preparing the soaked ingredients:
1Using a slotted spoon, transfer the shiitake mushrooms to a cutting board, being careful not to disturb the gritty sediment on the bottom of the bowl. Trim off the tough stems and cut each mushroom in half; set aside. Slowly pour 2 cups of the soaking liquid into a measuring cup, leaving the sediment behind; set aside. Discard the remaining liquid and sediment.
2Drain the bean curd sticks and cut crosswise into 1-1/2-inch pieces; set aside.
3Drain the lily buds and tie a knot in the middle of each; set aside.
4Drain the moss, place in a medium bowl, add 1 teaspoon of the vegetable oil and a large pinch of salt, and toss to combine; set aside.
5Drain the black fungus; set aside.
6Drain the tofu and gluten balls from the stockpot; clean the stockpot and set it aside. When the tofu and gluten balls are cool enough to handle, gently squeeze out some of the excess liquid; set aside.
For cooking the jai:
Set the stockpot on the stovetop.
Heat a 14-inch wok over high heat until hot. Drizzle in 1 tablespoon of the oil around the perimeter of the wok and add the shiitake and straw mushrooms in an even layer. Season with a large pinch of salt and a small pinch of sugar and, using a metal spatula, stir-fry until the mushrooms are fragrant and begin to soften about 2 minutes. Transfer to the stockpot.
One ingredient at a time, using 1 tablespoon of oil for each and seasoning with salt and sugar, stir-fry the bean curd sticks, moss, baby corn, and ginkgo nuts until softened slightly, about 1 to 2 minutes. Transfer each batch to the stockpot.
Using 1 tablespoon of the oil and seasoning with salt and sugar, stir-fry the tofu and gluten balls together until fragrant, about 2 minutes. Transfer to the stockpot.
Using 1 tablespoon of the oil and seasoning with salt and sugar, stir-fry the canned and fresh bamboo shoots together until heated through, about 2 minutes. Transfer to the stockpot.
Stir the ingredients in the stockpot together until thoroughly combined. Add the reserved mushroom soaking liquid, canned mushroom liquid, and enough water to just cover the ingredients. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer 20 minutes, stirring occasionally.
Meanwhile, cut the napa cabbage in half lengthwise, then cut crosswise into 1-inch pieces, discarding the core; set aside. Trim the ends off the bok choy and cut into 2-inch pieces (no need to cut if you’re using baby bok choy hearts); set aside.
Heat the wok over high heat until hot. Drizzle in 1 tablespoon of the oil around the perimeter and add the reserved cabbage and ginger. Season with a large pinch of salt and a small pinch of sugar and stir-fry until the cabbage just starts to wilt, about 2 minutes. Transfer to the stockpot.
Drizzle in 1 tablespoon of the oil around the perimeter of the wok and add the bok choy. Season with a large pinch of salt and a small pinch of sugar and stir-fry until the bok choy just starts to wilt, about 2 minutes. Transfer to the stockpot.
One at a time, using 1 tablespoon of oil for each and seasoning with salt and sugar, stir-fry the carrots, black fungus, and lily buds until coated in oil, about 1 minute. Transfer each batch to the stockpot.
Stir the jai together to thoroughly combine. Add enough water to just cover the ingredients and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, until all the ingredients are cooked through and tender, about 1 to 1 1/2 hours. Stir in the snow peas. Taste and season with salt and soy sauce as needed. If you choose, serve with steamed rice.
November 26th
Saint Conrad of Constance
Bishop of Constance, he made three pilgrimages to the Holy Lands. Accompanied Emperor Otto I to Rome, Italy. Renovated churches in his diocese, and built three new ones on lands he inherited. Known for his charity to the poor, and his lack of concern over the power politics that occupied so many other bishops of the day
.During Mass one day a spider dropped into the chalice of Precious Blood; though Conrad believed all spiders were poisonous, his love of communion overcame his fear, and he drank the Blood, spider and all. He did, of course, survive.
Here is a recipe for a White Spider to honor his devotion:
INSTRUCTIONS
For the Sour Mix
1 small egg white
1 tbsp. fine sugar
1 cup fresh lemon juice
For the Cocktail
1 1⁄2 oz. sour mix
1 1⁄2 oz. gin
3⁄4 oz. Cointreau
1⁄3 tsp. sugar
INSTRUCTIONS
Make the sour mix: Whisk together until sugar is dissolved and egg white is fully incorporated.
Make the cocktail: Fill a cocktail shaker with ice. Add sour mix, gin, Cointreau, and sugar. Shake vigorously, then pour into a chilled martini glass.
November 28th
Saint Irenarcus
An official torturer and executioner who murdered Christians in the persecutions of Diocletian. He was so impressed by the courage and faith of his victims, the women in particular, that he converted. Martyr.
Here is a recipe for Flipped Frittata to honor his conversion from executioner to executed:
INGREDIENTS
6 eggs
Kosher salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil, divided (60ml)
4 stalks asparagus, sliced on a bias into 1-inch pieces
6 shishito peppers or one green bell pepper, diced
3 medium cloves garlic, sliced
1/2 medium red onion, sliced (about 4 ounces; 120g)
1 cup packed spinach leaves, roughly chopped (about 2 ounces; 55g)
3 ounces sliced ham, cut into 1/2-inch pieces (90g) (optional)
4 ounces medium-firm cheese such as cheddar or Jack, cut into 1/2-inch cubes (120g)
INSTRUCTIONS
Lightly beat eggs with a large pinch of salt and a few grinds of black pepper in a large bowl. Set aside. Heat 1 tablespoon (15ml) olive oil in a 10-inch non-stick, cast iron, or carbon steel skillet over medium-high heat until shimmering. Add asparagus and peppers, season with salt and pepper, and cook, tossing and stirring frequently, until asparagus is tender-crisp, about 2 minutes. Transfer to the bowl with the eggs.
Heat 1 tablespoon (15ml) oil in the now-empty skillet over medium-high heat until shimmering. Add onions and cook, stirring, until starting to brown around the edges, about 2 minutes. Add garlic and cook, stirring, until onions and garlic are lightly browned, about 1 minute longer. Add spinach and cook, stirring, until wilted, about 1 minute. Transfer to the bowl with the eggs. Add ham (if using) and cheese to the eggs and stir the mixture until everything is evenly combined.
Wipe out the skillet. Add remaining 2 tablespoons (30ml) oil to skillet and set over medium-high heat until shimmering. Scrape egg mixture into skillet and cook, swirling and shaking pan rapidly, until bottom and sides begin to set, about 3 minutes. Using a heat proof spatula, press the edges in to begin to form the frittata's puck shape. Continue to cook, adjusting heat to prevent the bottom of frittata from burning, until beginning to set around edges, about 3 minutes longer.
Working over a sink or garbage can, place a large overturned flat plate or lid on top of skillet, set hand on top (using a dish towel if you are sensitive to heat), and, in one very quick motion, invert frittata onto it. Carefully slide the frittata back into the skillet and continue to cook until the second side is beginning to firm up, about 2 minutes. Use a rubber spatula to again press the sides all around to form a rounded puck shape. Continue to cook the frittata until lightly browned on the second side but still tender in the center when pressed with a finger, about 2 minutes longer. If desired, you can flip frittata 2 to 3 more times during these last minutes of cooking, which helps to cook the center more evenly and reinforce the shape.
Carefully slide frittata out of the skillet onto a clean plate, and serve.
November 29th
Saint Saturinus of Toulouse
When Saturninus began his work in Toulouse, the local pagan priests stopped receiving oracular messages from their gods. One day, when the priests were hopelessly frustrated, Saturninus passed by in the street. The priests blamed the bishop and ordered the crowd of heathens to seize him and force him to offer sacrifice to their gods. The idols fell to pieces in front of the bishop, and the crowd murdered him.
Here is a recipe for Red Bull Steak to honor his sacrifice:
INGREDIENTS
1 can 8-oz Red Bull Energy Drink
4 boneless strip steaks (about 2 lb total), trimmed of fat
1 can 10-oz fat-free beef gravy
1 can 4-oz sliced mushrooms, drained
3 tbsp salt-free steak seasoning
INSTRUCTIONS
In a big ziplock bag, mix the Red Bull and 1 Tbsp of the steak seasoning. Drop in the steaks, seal the bag, and refrigerate for 2 hours or up to 8 hours.
Fire up your grill to medium-high, or preheat the broiler. Debag the steaks and scatter 1 1/2 Tbsp of the remaining seasoning over them.
Discard the marinade. Grill or broil the steaks 4 inches from the heat for 4 to 6 minutes per side for medium-rare (145°F on an instant-read thermometer).
In a microwave-safe bowl, mix the gravy, mushrooms, and remaining 1/2 Tbsp seasoning. Cook on high for 2 minutes, or until hot, stopping to stir once or twice. Serve with the steak.
November 30th
Blessed John of Vercelli
Studied at the University of Paris. Doctor of civil and canon law. Taught law at Paris and Vercelli, Italy. Helped found a university in Vercelli. He became a leading force in the Dominican order. During the translation of the relics of Saint Dominic de Guzman 1267, when the body was exposed to view, the head was seen to turn towards Blessed John. Embarrassed, John moved to another part of the church, giving his place to a cardinal. The head of Saint Dominic was seen by all to turn again toward John.
Here is a recipe for Cisra': Vercelli Style Chickpea Soup:
INGREDIENTS
chickpea
baking soda
all-purpose flour
extra virgin olive oil
sage
water
salt
dried mushroom
bread
bean
Version 1
pork chop
pork sausage
rind
onion
Version 2
celery
carrot
Swiss chard
INSTRUCTIONS
Put the chickpeas, previously soaked in water and baking soda, into a pot adding one or more spoonfuls of white flour and extra virgin olive oil. Mix to make the flour stick to the chickpeas without forming lumps.
Add some sage leaves, warm water and the previously soaked mushrooms.
Salt to taste and leave to cook for some hours over a low heat without ever mixing and making sure it boils constantly.
Separately, boil some haricot beans to be added at the end.
Once the cooking is finished, serve with toasted croutons. There is a variant of this recipe. While cold, at the start, add some pork chops, rinds, and also a sausage to the stock.
Cook everything together with the chickpeas. When the soup is cooked to perfection, add finely-diced onion, carrots, celery, and Swiss chard or spinach.
Continue to cook for 30 minutes with the addition of the haricot beans and serve with toasted bread croutons.
Comments
Post a Comment