Thursday, April 15th
Flavorful Pot Roast
For one hour, brine the meat in water (enough to cover the meat), ¼ cup salt, ½ cup brown sugar, 2 bay leaves, and a handful peppercorns.
In a large pan, begin frying bacon. (You can also use bacon fat for extra flavor.)
After the meat has brined for an hour, remove the peppercorns and pat dry with paper towels.
Combine 1-2 cups flour, 1 tablespoon of salt, ½ tablespoon pepper, and one tablespoon of garlic powder.
Dredge the bottom round in the flour mixture, packing it into the meat. Be sure to brush off any excess flour.
Give your bacon a stir, add the flour-dredged meat to the pan fat side down. Add about ¼ olive oil around the meat.
Turn burner to medium-low and begin browning your meat on all sides. This locks in the moisture and makes for a juicy bite!
Once you have reached a browning point on all sides, cover the pan and let the meat cook over medium-low heat for 2-3 hours.
While the meat cooks, slice your onions and add a pinch of salt and pepper to bring out the moisture.
Add the onions (you can never have too many onions!) to the pan with a few bay leaves and let them cook down with the meat.
Add ground-up ginger snaps (approximately 10) and whisk into the gravy to thicken.
After the meat has cooked through, cut into slices and return the meat to the simmering gravy.
Plate on a large platter, garnish with chopped parsley, serve hot and enjoy!
Water – to cover the piece of meat
¼ cup salt
½ cup brown sugar
2 bay leaves
1 handful peppercorns
4 lbs. bottom round or eye of round
4 slices of thick cut bacon
¼ cup olive oil
2-3 large onions, sliced
10 ginger snaps, ground
1-2 cups flour (enough flour to dredge the meat)
1 tablespoon salt
½ tablespoon pepper
1 tablespoon garlic powder
3 or 4 strips of bacon
2 bay leaves
Chopped parsley for garnish
Thursday, April 1st
Combine warm water with your yeast and some sugar. Let rest for about ten minutes.
Combine 1 ½ cups of flour, 1 teaspoon olive oil, 2 teaspoons salt, and 1 ¼ cups of water. Stir until mixture is a paste-like consistency.
Add yeast mixture and continue to stir. You may add an additional cup of flour to thicken the dough.
Cover dough with a warm, moist towel and leave to rest in a warm location for about an hour until it doubles in size.
Sprinkle some flour on a work surface. Lightly punch the dough down, then turn it out onto the floured surface.
Divide dough into small pieces and using your hands and a rolling pin, work the dough into thin sheets.
Using a sharp knife or pizza cutter, cut the thinly rolled dough into small pieces and place on a baking sheet.
In a medium sized frying pan, heat a generous amount of olive oil over medium heat.
When the oil begins to shimmer, gently drop in the sliced dough with a pair of tongues, pushing the dough down as it fries.
Fry dough until it is golden brown on both sides. Remove from oil and sprinkle with sea salt.
Gather your favorite toppings (savory or sweet), cut open a pocket in the fried dough, and fill the pocket like a pita. Enjoy!
1 ⅓ cups warm water
2 ¼ teaspoons instant yeast (1 standard packet)
1 tablespoon granulated sugar
2 tablespoons olive oil
¾ teaspoon salt
3 ½ cups all-purpose flour (plus more for hands and surface and to use during he kneading process.)
Your favorite savory or sweet fillings and toppings
Thursday, March 18th
Preheat oven to 400 degrees.
Cut filets at least one inch thick, pat dry, transfer to baking sheet.
Coat each side of the fish with olive oil.
Season all generously with salt, pepper and chili flakes.
Scatter the garlic cloves. Add the tomatoes, lemon zest, breadcrumbs and toss.
Bake for ten minutes. Give the pan a good shake, jostling the tomatoes a bit. Bake 5 more minutes or until fish is cooked to your liking.
When done, transfer filets, tomatoes, and garlic to a serving tray.
Garnish with a wilted basil leaf. Serve immediately and enjoy!
– 3 tablespoons olive oil
– 2 cups cherry or grape tomatoes
– 1 ¼lb cod fillets 4-6 pieces ( 1 inch thick or more)
– Salt, pepper and chili flakes to taste
– Zest of one lemon
– Panko breadcrumbs?
– 3 garlic cloves rough chopped
– ¼ cup basil leaves torn
Friar Chef: March 4, 2021
Shrimp Dumpling Soup
In a large saucepan, heat olive oil and minced garlic over medium heat.
Add your cleaned shrimp and stir-fry to coat with oil and garlic, about one minute. Be careful not to overcook! (They will cook again in soup broth.)
Remove shrimp from saucepan and set aside. Add crab meat to the now-seasoned saucepan and stir-fry to combine flavors, about one minute. Remove crab meat from saucepan and set aside.
Add hot water to the saucepan, which will serve as a base to your broth. Bring water to a boil.
When water reaches a boil, add your shrimp dumplings and stir. Let dumplings steep in the broth, stirring occasionally.
Add miso soup mix to the broth stir to combine.
Add shrimp and crab meat and simmer until the dumplings float on the surface and the shrimp inside turns pink (cut one in half to check), 3 to 4 minutes.
Transfer contents to a separate serving bowl for finishing touches.
Add a generous handful of green onions and chopped Chinese cabbage. Use a ladle to stir and steep the greens.
Season with salt, pepper, and soy sauce. Stir to combine, serve hot, and enjoy!
2 lbs. shrimp, deveined
2 tablespoons fresh minced garlic
4 teaspoons of miso soup mix
2 lbs. shrimp dumplings (available in Asian grocery stores)
1 lb. crab meat (fresh or canned)
3 green onion stems
¼ chopped Chinese cabbage
1 teaspoon sea salt
1 spoon full soy sauce
¼ teaspoon of black pepper
Friar Chef: February 17, 2021
Egg Drop Soup
1. Boil 4 quarts of water. In a bowl, crack and scramble your eggs.
2. Generously season with cracked pepper and salt, continue to whisk.
3. Slowly whisk in olive oil.
4. In a separate bowl, add chicken stock paste and boiling water, stirring and mashing to
combine. Make sure it is diluted completely.
5. When stock mixture is sufficiently combined, add to 4 quarts of boiling water.
6. Reduce heat to a simmer. Slowly drizzle the eggs into the soup while gently stirring in a
circle in the same direction. Stir in green onions.
7. Serve hot and enjoy!
• 2 large eggs, beaten
• 4 cups low-sodium chicken broth (optional chicken stock paste)
• 1 tablespoon reduced-sodium soy sauce
• ½ teaspoon Kosher salt
• ½ teaspoon pepper
• ¼ teaspoon olive oil
• ¼ cup sliced green onions
Friar Chef: January 26, 2021
Cheesy Baked Pasta with Sausage
Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic and cook another 1 to 2 minutes.
Stir in whole tomatoes and their juice, using a knife to break them up. Add crushed tomatoes, bay leaves, oregano, fennel seeds, red-pepper flakes (if using), and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.
Pluck out the bay leaves. Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn’t stick to the bottom of the pan.
Remove from heat, and fold in about a third of the ricotta. Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you’d like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.)
Top with basil, plenty of black pepper, and more Parmesan. Serve hot and enjoy!
3 tablespoons extra-virgin olive oil
¾ pound bulk hot or mild Italian sausage
4 garlic cloves, thinly sliced
1 teaspoon dried oregano
½ teaspoon fennel seeds, coarsely crushed
Pinch of red-pepper flakes
1 (28-ounce) can whole peeled tomatoes w/ juices
1 (14-ounce) can crushed / strained tomatoes
2 bay leaves
12 ounces dried pasta
8 ounces fresh mozzarella, cubed
6 ounces whole-milk ricotta
½ cup grated Parmesan
¼ cup basil leaves
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!