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Fr. Paul cooks with the Saints

 

"Our Daily Bread" airs every second Saturday
at 5:30 a.m. & Noon on WKBW Ch. 7

Fr. Paul D. Seil talks about Saints and their relationship with food – May 14, 2011

Martha welcomes Jesus and his disciples into her home and immediately goes to work to serve them. Hospitality is paramount in the Middle East and Martha believed in its importance.Many of us find it easy to identify with Martha in the story Luke tells. Martha is the patron saint of servants and cooks.
In her honor Fr. Paul prepares a few appetizers as a sign of hospitality to those who may come to visit.
 
Pancetta wrapped Figs
1 pkg. fresh figs
1 pkg. pancetta, sliced in half
Honey

Wrap the fresh fig in a slice of pancetta and place in an oven safe dish. Cook at 350* for 15 – 20 minutes. Remove from oven and cool slightly. Drizzle with honey and serve.
 
Tapenade
1 cup black pitted olives
1 Tbsp. capers
2 Tbsp. lemon juice
1 anchovy fillet
1 fresh fig, stem removed
2 cloves garlic
4 leaves of fresh oregano
3 sprigs of lemon thyme
1 Tbsp. olive oil

Place everything in a food processor and pulse well. Serve on toast points or with crackers.
 
 
St. Elizabeth was born in Hungary in 1207, and was the daughter of King Alexander II.  In 1221, she married Louis of Thuringia and in spite of her wealth; she began to lead a simple life and devoted herself to works of charity. She had three children when tragedy struck – Louis, her husband was killed while fighting with the Crusaders. After his death, Elizabeth renounced the world, becoming a tertiary of St. Francis. She built the Franciscan hospital at Marburg and devoted herself to the care of the sick until her death at the age of 24. St. Elizabeth of Hungary is the patron saint of Bakers.
In her honor, Fr. Paul prepares a Hungarian Egg White Cake.
 
 
Hungarian Egg White Cake
8 oz. sour cream
3 eggs, separated
1 ½ cups flour
½ cup Crisco
2 tsp. baking powder
½ tsp. baking soda
1 cup sugar
16 oz. apricot jam
½ cup walnuts, chopped
In a bowl add the flour, baking powder and soda. Mix in the sour cream, Crisco and egg yolks. This dough will be very sticky and hard to work with. Carefully spread it onto a 9 x 13 inch lightly greased cookie sheet. Try not to handle it too much. Wet hand makes the spreading easier. (It won’t seem like you have enough dough to cover the cookie sheet – don’t panic – you do – just work it slowly. This is the hardest part of making this cake!)
Open the jam and place it into a small bowl and whisk it. This will make it easier to spread, set aside.
 
In a separate bowl, beat the egg whites, adding the sugar slowly. Beat into stiff peeks, set aside.
 
Spread the jam over the dough. Then top with the egg whites. Make sure you go to all the edges and corners with both the jam and the egg whites.
Top with nuts. Bake at 350* for 30 minutes or until brown in color. Remove from oven and cool completely before covering with foil or plastic wrap.
 
 
Saint Lawrence was one of seven deacons in charge of helping the poor and the needy. The Prefect of Rome thought the Church had a great fortune hidden away. So he ordered Lawrence to bring the Church's treasure to him. The Saint went through the city and gathered all the poor and sick people. When he showed them to the Prefect, he said: "This is the Church's treasure!" In anger, the Prefect condemned Lawrence to a cruel death. The Saint was tied on top of an iron grill and grilled to death. St. Lawrence then joked saying, "Turn me over; I'm done on this side!"  St. Lawrence is the patron saint of cooks and comedians. In his honor, Fr. Paul prepares Oven Roasted Spare Ribs
 
Dry Rub for Pork
2 Tbsp. fennel seed, grind
2 Tbsp. cumin seeds, grind
2 Tbsp. salt
1 Tbsp. sugar
1 tsp. garlic powder
½ tsp. pepper
1/8 tsp. cayenne pepper
1/8 tsp. paprika
1/8 tsp. chili powder
1 cup liquid such as wine, stock or water
 
Mix well and rub on meat. Place ribs in a 9 x 13 baking dish lined with foil. Cook ribs at 500* for 20 minutes. This high temperature will make them crusty on the outside. Then turn the oven down to 300* for 1 hour, leaving the ribs uncovered. Finally, add 1 cup liquid to the baking dish and cook 1 more hour at 300*.