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yet again. I'm starting a collection...
Apr. 18th, 2005 08:47 am"Breaking Bread With Father Dominic"? Meet "Cooking at the Abbey"...
Tomato-Mozzarella Salad with Spiked Pine Nuts and Basil
3 tablespoons fresh lemon juice
1 large clove garlic, minced
1/8 teaspoon
freshly ground black pepper
Generous pinch hot red pepper flakes
1/2 medium red onion, cut into 1/4-inch dice
1 tablespoon currants
Salt to taste
2 tightly-packed tablespoons fresh basil, torn
7 tablespoons toasted pine nuts
Tomatoes and Mozzarella:
6 medium-sized ripe tomatoes, sliced
vertically about 1/2-inch thick
3/4 pound fresh mozzarella, packed in liquid,
sliced 1/2-inch thick
About 3 tablespoons extra-virgin olive oil
1. In a small bowl, combine lemon juice, garlic, the two peppers, onion, currants and
salt to taste. Let stand 20 to 30 minutes. Just before assembling the dish, stir
in the basil, and all but 1/2 teaspoon or so of the pine nuts.
2. Alternate slices of tomato and cheese on a plate, lightly seasoning each tomato slice with a little salt. Sprinkle each mozzarella slice with a teaspoon or so of the onion ixture and sprinkle it with about 1/2 teaspoon pine nuts.
Sprinkle the entire dish with the olive oil, and any leftover pine nuts and onion mixture. Serve at room temperature
~~~~~~~~~~~~~~~~~~~~~~~
Monk's Indian-style Curry
2 tb Butter and 1 tb oil
1 1/2 lb Beef or lamb, 1 1/2" cubes
2 Onions, large, chopped
2 Unpeeled cooking apples Cored and chopped
2 tb Curry powder
4 tb Flour
2 c Beef stock
1/2 c Seedless raisins
1 tb Tomato paste
1 tb Major Grey’s chutney
Salt and pepper
In a large skillet or Dutch oven heat the butter and oil over
moderately high heat. When the foam subsides, thoroughly brown the
meat a few pieces at a time and remove to a side dish. Cook onions
and apples in the same fat until lightly browned, and add to the
meat. Add the curry powder and cook slowly for a few minutes. Whisk
the flour into the beef stock, pour over the curry mixture, whisking
to prevent lumps. Heat to simmer, stirring constantly. You want a
smooth, thickened sauce. Add remaining ingredients, simmer a few
minutes more and return the meat, onions and apples to the pan. Cover
and set in the middle of a preheated 350 degree oven for 2 hours.
Serve with plain boiled rice.
Tomato-Mozzarella Salad with Spiked Pine Nuts and Basil
3 tablespoons fresh lemon juice
1 large clove garlic, minced
1/8 teaspoon
freshly ground black pepper
Generous pinch hot red pepper flakes
1/2 medium red onion, cut into 1/4-inch dice
1 tablespoon currants
Salt to taste
2 tightly-packed tablespoons fresh basil, torn
7 tablespoons toasted pine nuts
Tomatoes and Mozzarella:
6 medium-sized ripe tomatoes, sliced
vertically about 1/2-inch thick
3/4 pound fresh mozzarella, packed in liquid,
sliced 1/2-inch thick
About 3 tablespoons extra-virgin olive oil
1. In a small bowl, combine lemon juice, garlic, the two peppers, onion, currants and
salt to taste. Let stand 20 to 30 minutes. Just before assembling the dish, stir
in the basil, and all but 1/2 teaspoon or so of the pine nuts.
2. Alternate slices of tomato and cheese on a plate, lightly seasoning each tomato slice with a little salt. Sprinkle each mozzarella slice with a teaspoon or so of the onion ixture and sprinkle it with about 1/2 teaspoon pine nuts.
Sprinkle the entire dish with the olive oil, and any leftover pine nuts and onion mixture. Serve at room temperature
~~~~~~~~~~~~~~~~~~~~~~~
Monk's Indian-style Curry
2 tb Butter and 1 tb oil
1 1/2 lb Beef or lamb, 1 1/2" cubes
2 Onions, large, chopped
2 Unpeeled cooking apples Cored and chopped
2 tb Curry powder
4 tb Flour
2 c Beef stock
1/2 c Seedless raisins
1 tb Tomato paste
1 tb Major Grey’s chutney
Salt and pepper
In a large skillet or Dutch oven heat the butter and oil over
moderately high heat. When the foam subsides, thoroughly brown the
meat a few pieces at a time and remove to a side dish. Cook onions
and apples in the same fat until lightly browned, and add to the
meat. Add the curry powder and cook slowly for a few minutes. Whisk
the flour into the beef stock, pour over the curry mixture, whisking
to prevent lumps. Heat to simmer, stirring constantly. You want a
smooth, thickened sauce. Add remaining ingredients, simmer a few
minutes more and return the meat, onions and apples to the pan. Cover
and set in the middle of a preheated 350 degree oven for 2 hours.
Serve with plain boiled rice.
