Friar Chef: December 30, 2020
Fr. Michael’s Bolognese Sauce
1. In a food processor place the chopped onion, carrot, celery, garlic, pancetta and mortadella with 2 tablespoons of olive oil and process. Take out of the food processor, put on the side.
2. In a large pot, add the blended vegetables, pancetta and mortadella, and brown the meats on low heat.
3. Add a few red pepper flakes, dried basil, the carton of Pomi Strained Tomatoes, and anchovy paste.
4. In a food processor, put the chicken livers, tomatoes, and wine, blend and add to the browning meats.
5. Add wine and basil to taste, stirring well to combine. If the sauce is too thick, add some beef broth, mixing it in slowly.
6. Taste the mixture, if it tastes too acidic, add a tablespoon of sugar. Cover and let simmer on low heat for 60-90 minutes.
7. Cook pasta until al dente.
8. Combine pasta and sauce, add fresh basil and cheese to taste. Serve hot, and enjoy!
3/4 lbs. of ground beef, pork, veal
2 lbs. of pasta (tagliatelle or rigatoni)
½ lbs. of ground pancetta and mortadella
1 bag of carrots
2 stalks of celery including leaves
3 cloves of garlic
2 tablespoons of olive oil
2 teaspoons Anchovy paste
1 small can of tomato paste
1 can of Marzano tomatoes
1 cup of wine
1 carton of Pomi strained tomatoes
Italian Romano Cheese (to taste)
few flakes pepperoncino (to taste)
dried and fresh basil
Friar Chef: December 8, 2020
Fr. Barry’s Assorted Christmas Spritz Cookies
Preheat oven to 300°. (350° for standard oven.)
Using a stand mixer, cream your shortening whilst preparing your dry ingredients in a separate mixing bowl.
Add sugar and cream well. Scrape sided of the mixing bowl and whisk, and beat in one egg and flavor extracts (lemon, almond, and vanilla, depending on the dough). Cream well.
Add a few drops of food coloring of your choice and continue to cream the mixture. Slowly add the dry ingredients to the creamed mixture, sifting in a little bit at a time.
Fill cookie press with finished dough. (If you do not have a cookie press, you can roll out the dough and use cookie cutters.)
Use your favorite candies, sprinkles, and edible glitter to decorate cookies before putting them in the oven.
Bake at 300° for 8 to 10 minutes. Allow cookies to cool completely before packaging. (350° in a standard oven.)
Use cupcake wrappers to bundle and distribute. Enjoy!
1 cup shortening
½ cup sugar
½ cup brown sugar
2 ½ cups of flour
¼ tsp salt
¼ tsp baking soda
2 tbs lemon juice (for lemon spritz)
1 tsp lemon zest (for lemon spritz)
1 tbs almond extract (for almond spritz)
1 tsp vanilla extract (for caramel spritz)
Friar Chef: November 17, 2020
Chicken with Shallots and Grapes
Heat oven to 425 degrees.
In a large bowl, toss together the chicken with olive oil, garlic, and (optional) za’atar. Season well with salt and pepper.
Place the shallots and grapes on the sheet pan and gently toss with the remaining olive
oil and season well with salt.
Nestle the chicken skin-side up in between the shallots and grapes and lay the thyme
sprigs on top of the mixture.
Roast for 25 to 30 minutes until the chicken is cooked through and the shallots and
grapes at the edges of the pan begin to soften and caramelize.
Remove the thyme sprigs and broil for additional 2 minutes until the skin of the chicken
is crispy and golden.
Scatter with chopped thyme and season with flaky salt.
Serve hot straight from the pan or move everything over to a platter. Enjoy!
2 ½ to 3 lbs. bone-in, skin-on chicken thighs, patted dry
3 tablespoons olive oil
2 garlic cloves, finely chopped
1 tablespoon za’atar (optional)
1 tablespoon Kosher salt
1 tablespoon black pepper
6 medium to large shallots, peeled and quartered root to stem
8 ounces seedless red and/or green grapes, broken into small clusters on the vine
4 to 5 thyme sprigs
2 teaspoons finely chopped thyme
Friar Chef: November 5, 2020
Orzo with Sautéed Mushrooms & Peas
Add 2 tablespoons of butter, olive oil, and garlic to a medium skillet, set over medium heat.
When the butter starts to bubble, add the orzo and salt and cook, stirring often, until the orzo is toasted, about 2 minutes. (Adjust heat as necessary to prevent the garlic from burning.)
Carefully add wine – it will bubble – and stir until absorbed, about one minute.
Stir in chicken stock, reduce heat to low, cover, and cook until orzo is al dente, about 15-20 minutes.
Meanwhile, in a medium saucepan, melt the rest of the butter and sauté the mushrooms until they are browned on all sides.
While the mushrooms sauté, chop your parsley and zest your lemons.
Add frozen peas and gently sauté, for 1 minute, making sure the peas do not cook fully. (They will continue to cook in the orzo.)
When orzo has cooked, stir in mushrooms and peas, lemon zest, and lemon juice.
Sprinkle with parsley, season with salt and pepper, and serve hot. Enjoy!
2 tablespoons extra-virgin olive oil
1 tablespoon lemon zest
1 tablespoon lemon juice
½ teaspoon Kosher salt
½ teaspoon black pepper
3 garlic cloves, minced
3 tablespoons unsalted butter
1 cup orzo
1/3 cup dry white wine
2 cups chicken stock
You can also use seafood stock or boiling water, per your preference
3 tablespoons finely chopped parsley
½ diced mushrooms
1 cup peas
Friar Chef: Pasta with Anchovies and Garlic
1 pound of dried pasta (spaghetti, bucatini, your choice)
2 small cans of anchovy filet (in oil)
½ cup of olive oil
3 cloves of garlic, chopped
1 cup of pasta water
½ cup of chopped Parsley
red pepper flakes (to taste)
grated Parmigiano cheese (to taste)
1 cup white wine (optional)
In a medium-size saucepan, pour 1/2 cup of olive oil and put it over medium heat.
Finely chop the garlic and put it into the oil, cook for three minutes on low heat. Stir to make sure they don’t burn. Add red pepper flakes according to your taste. Cook in the garlic and olive oil mixture for two minutes.
Add two cans of anchovy filets and oil. 2 small tin/can of anchovy per pound of pasta. Smash them up while they are coking in the oil. Make sure that they are finely emulsified. (Add 1 cup white wine to sauce if you’d like.)
While cooking the anchovy sauce, start cooking the pasta in a salted water until it is al dente. Remember the pasta is going to cook again in the olive oil/anchovy mixture. Once your pasta has been cooked to your satisfaction, remove from heat and prepare to strain.
Strain pasta, saving one cup of pasta water for later. Return pasta to the empty pot and prepare to add the anchovy sauce.
Using a ladle, spoon the anchovy sauce onto the pasta and keep stirring until the pasta is coated. (If the sauce is too thick, slowly add some pasta water to thin it out. Be careful not to overwater.)
Toss in chopped parsley and then add the grated Parmigiano cheese, stirring to combine.
Transfer to a serving bowl, top with anchovy filets, parsley and cheese.
Serve hot and enjoy!