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Pilgrimages with Fr. Paul D. Seil

Pilgrimages with Fr. Paul D. Seil

As seen on "Our Daily Bread" 02/08/2014
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7 716.847.8730

Fr. Paul’s Croquette from Poland
1 tablespoon of caraway seeds
2 eggs – mix 1 with a tablespoon of water
1 tablespoon of canola oil
2 tablespoons of onions – chopped
1 pound of ground meat – Fr. Paul used beef, pork and veal
¼ cup unflavored breadcrumbs
Wanton wrapper

Carrot Slaw:
1 cup carrots – finely shredded
1 teaspoon of sugar
2 tablespoons of vinegar
1 teaspoon of canola oil
A few leaves of parsley

Over medium heat, toast the caraway seeds in a dry skillet about 3 minutes.  In a medium bowl, mix the egg with water to form the egg wash.  To the toasted caraway seeds, add the canola oil and onions.  Cook the onions until they become slightly translucent.  Place the ground meat into the pan and leave it to cook for 8 minutes, or until the meat in no longer pink.  When done, mix the cooked meat with a few leaves of parsley, 1 egg and breadcrumbs.  Place about 1 tablespoon of the meat in the center of the wanton wrapper and paint the edges with egg wash.  Fold the wanton wrapper and dip it into the egg wash before rolling it on some breadcrumbs.  In a deep fryer, heat the oil to 350° and drop the croquette into the hot oil.  It will float to the top when it is done.  To prepare the carrot slaw, shred the carrot and mix it with sugar, vinegar and canola oil.  Serve it with the croquette.


Fr. Paul’s Deep Fried Cod Fish Pieces from Italy
2 pieces of fresh cod fish – chunks (Frozen cod fish is a cheaper alternative)
2 eggs,  beaten
½ cup flour
1 zucchini – sliced
½ cup tablespoons of panko breadcrumbs

Dip the chunks of fresh cod fish into the beaten eggs and then the flour before dropping them into the deep fryer.  Ensure the oil is at 350°.  Fry for 2 to 3 minutes until they turn golden brown.  Dip the slices of zucchini into the beaten eggs, flour and breadcrumbs before frying them.  Leave them to fry for 5 minutes.  Add a slice of lemon on the end product for some extra flavor.


Fr. Paul’s Croque Madame  from France
Béchamel sauce:
½ cup  flour
½ cup butter
1 to 2 cups of milk
1 tablespoon of canola oil
½ tsp.  salt
½ tsp.  pepper
¼ tsp. nutmeg
4 slices of thick Italian bread, toasted
1 tsp. Dijon mustard
4 slices of country ham
4 oz. gruyere cheese, shredded
2 eggs
¼ cup fresh parsley

Preparing the Béchamel sauce:
Pour the flour and butter into a heated pot and stir it to ensure all is evenly cooked.  Add canola oil and mix.  Add in the milk while stirring the mixture.  The amount of milk needed depends on the thickness of the flour.  Add more to thin it out.  Whisk the mixture for 1 minute to break down the flour.  Cook the mixture at medium heat and whisk it once in a while until it begins to thicken.  Cook 5 minutes.  Add in 3 to 4 ounces of gruyere cheese and stir.  Let the mixture cook for 5 more minutes.  Once it is done, add salt, pepper and grate some nutmeg into the Béchamel sauce.  Mix them altogether.

Preheat the oven at 300°.  Prepare 4 slices of toasted bread and spread with Dijon mustard.  Add the slices of ham onto 2 slices of bread before placing the Béchamel sauce onto the ham.  Place the 2 remaining slices of bread onto the ham and move the sandwiches onto a cookie sheet.  Grate another ¼ cup or so, of gruyere cheese over the sandwiches before baking them for 8 to 10 minutes.

Fry 2 eggs, sunny side ups.  When done, place the eggs onto the sandwiches and sprinkle some parsley over the sandwiches.