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Peaceprints of Western New York

Peaceprints with Fr. Paul D. Seil, Host Our Daily Bread
As seen on "Our Daily Bread" 03/16/2016
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7 716.847.8730

Fr. Paul cooked for 24 on this show. The recipes below serve about 8 people.


Fr. Paul’s Chicken Parisian (serves 8)
1 whole chicken – broken down
Make chicken stock (recipe below)
4 Tbsp. butter
¼ c flour
½ tsp. salt
¼ tsp. pepper
2 c chicken broth
1 tbsp. olive oil
2 eggs – beat lightly
1 (15 oz can) tomato sauce
¼ tsp. thyme
Hot sauce to taste
¾ c half and half
½ c green onions, chopped
¼ c chives, chopped
1 (12 oz. pkg) egg noodles
¾ c grated parmesan cheese

Make chicken stock (recipe below) cook chicken in the stock with skin on then remove from stock and take chicken off the bone and remove skin and set aside.
Boil egg noodles according to the directions on the package. Drain and place in a baking dish. Add about 2 tbsp. butter to the noodles so they do not stick together, and set aside.

To a large stock pot or Dutch oven melt 2 tbsp. butter and stir in flour, salt and pepper. This is a roux. Once a clump forms, gradually add in about 2 cups of chicken stock. Simmer 5 minutes stirring with a wire whisk until thick and smooth. Add in 2 lightly beaten eggs, stir so they eggs do not scramble. Add the half and half. Add salt, pepper and hot sauce. Stir well. Cook about 15 minutes, stirring occasionally. Add in tomato sauce. Cook about 10 minutes, stirring occasionally.
Assemble the Chicken Parisian
To the buttered egg noodles top with chicken. Add the green onions and chives. Generously cover with the sauce. Top with grated Parmesan cheese. Cover and bake at 350° for 30 – 45 minutes until cheese is melted.

Fr. Paul’s Chicken Stock
2 Tbsp. olive oil
2 tsp. garlic, crushed
1 large onion, rough chop
4 carrots, rough chop
4 celery stalks, rough chop
Skins off the soaked beans
½ lemon rind and juice
Dried herbs – any type
1 gallon of water
2 chicken thighs

To a hot stock pot add oil and garlic. Cook about 1 minute stirring continuously so garlic does not burn. Add chicken thighs skin side down and brown both sides. Add onions, carrots and celery (you can roast them in the oven first if you’d like). Then add lemon, beans skins, herbs. Cook about 3 minutes to brown everything in the pot. Add water and simmer. Add more water as you see it evaporating. After about 2 – 2 ½ hours cool. When cool, skim any fat off the top. Now you are ready to use the stock.

Fr. Paul’s Tomato and Zucchini Gratin (makes one 9x13 baking dish)
4 large tomatoes, sliced thin
4 medium zucchini, sliced thin
1 large sweet onion, sliced thin (optional)
Olive oil
½ tsp. salt
½ tsp. pepper
2 tsp. thyme

Brush a 9x13 baking dish with oil. Layer the tomatoes, zucchini and onions in the dish. Sprinkle each layer with salt, pepper and thyme. Cover and bake in a 350° oven for 12- 20 minutes until vegetables are soft.

Fr. Paul’s Fruit Tarts
2 Cups flour
1 pinch salt
1 stick butter, cubed and cold
½ cup ice water
Place all ingredients into a food processor and pulse until dough looks like corn cernals. Then mix just until the dough starts to form a ball. Remove dough from the processor and wrap in plastic wrap and refrigerate for at least one hour. After an hour, remove dough from plastic wrap, flour a large work surface and roll out dough. Place into a pie shell or tart dish. Bring the dough up over the sides and trim top edges to meet the top of the tart dish. Set aside.

You can use a frozen pie shell and par bake it (10 minutes in 350° oven – remove and cool)

1 jar semi-sweet cherries in light syrup, drained
1 egg
4 oz. heavy cream
1 tsp. vanilla
1 tsp. powdered sugar

You can also use fresh fruit
1/2 c raspberries
½ c blueberries

Place drained cherries into the pre baked pie shell In a bowl add the rest of the ingredients and whisk well. Pour the egg mixture over the fruit and bake at 300° oven until eggs set, about 25 – 35 minutes. After the tarts cool, sprinkle the tops with powdered sugar.


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