Search:    Search

Our Daily Bread Recipes

 

 

Local Farming – Local Produce
As seen on "Our Daily Bread" 08/14/2010
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7
 
 
Soufflé
Béchamel Sauce
3 Tbsp. Butter
3 Tbsp. flour
1 cup milk
 
Mix butter and flour in a saucepan. When butter is melted, cook about 1 minute (mixing often) before adding the milk. Add milk and whisk together to smooth out the lumps. Cook for about 5 minutes, stirring constantly. Then remove from heat.
 
Actual Soufflé
4 eggs
½ cup cheddar cheese, grated
Pinch of salt and pepper
A few stalks of thyme
 
Separate egg whites and egg yolks into separate bowls. Beat the egg whites until stiff peaks form. Whip the egg yolks just to incorporate them. Then add the salt and pepper. To the warm Béchamel Sauce add about 3 Tbsp. of the egg yolks and mix well. (This is called tempering the eggs). Then add the rest of the sauce to the eggs. Add the cheese to the sauce and stir well. Fold in the egg whites. Do not over mix – you need to still see some egg whites throughout.
 
Butter a soufflé dish or 4 small ramekins. Pour the egg mixture to an inch of the top of the dish. Preheat oven to 300* Bake 30 – 45 minutes. Remove from oven and top with fresh herbs. Serve immediately.
 
Peas and Pasta
¼ - ½ lb. bacon, chopped and fried
½ cup fresh peas, shucked
2 cloves garlic, chopped
½ lb. pasta, cooked al dente
¼ - ½ cup Parmesan cheese
¼ - ½ cup Olive oil
Salt & Pepper to taste
10 – 12 leaves of Basil, chopped
 
Cook bacon in a large frying pan. When crispy add the garlic and cook about 1 minute. Add fresh peas and cook about 5 minutes (add a splash of water if needed to help peas steam). When peas are cooked (al dente) add the cooked pasta, salt, pepper and basil.
Mix well and remove to a large platter. Add the cheese and olive oil, mix well.
 
 
Roasted Chicken Legs
2 chicken legs
3 Tbsp. olive oil
Your favorite fresh herbs (Fr. Paul used thyme and oregano)
Salt and pepper
1 clove chopped garlic
 
Spray or butter a roasting pan. Rub chicken legs with olive oil. Sprinkle salt and pepper over chicken. Add chopped garlic to the top of the legs along with the herbs. Roast the legs in a 350* oven for 45 – 60 minutes. 
(Fr. Paul also added a few small tomatoes, coated with oil to the roasting pan.)
 
Dessert – Zabaione (Italian Dessert Custard)
3 egg yolks
¼ cup sugar
1 shot glass of Marsala wine
 
Add all ingredients to a copper (or metal bowl) and place the bowl over a simmering water bath. Whisk briskly until eggs form up into a frothy mass. Keep beating for 10 – 15 minutes. This will form into a custard consistency. Serve immediately with fresh fruit.