Fr. Paul D. Seil, Host Our Daily Bread
Guest – Tara Hughes, Trafficking Services Coordinator
International Institute of Buffalo
As seen on "Our Daily Bread" 02/11/2017
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7
Fr. Paul’s Take on the NY Times No-Knead Bread Recipe
3 cups all-purpose or bread flour, more for dusting
(Fr. Paul used 3 cups whole wheat for a very dense loaf of bread)
1 pkg. instant yeast
1 teaspoons salt
2 cups warm water
In a large bowl combine flour, yeast and salt. Add almost 2 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
A half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Fr. Paul’s Lemon Soup
6 cups chicken broth
Juice of 2 lemons
1 shallot, chopped
1cup celery, chopped
1/4 teaspoon ground white pepper
2 Tbsp. butter
2 Tbsp. flour
1 cup Orzo noodles
1 cup cooked chicken meat, diced
Salt/Pepper to taste
1 tsp. dried Thyme
In a large pot, blend the butter and the flour together. Cook until combine about 2 minutes. Add the shallots and celery and cook about 3 minutes, stirring. Add the chicken broth and bring to a boil on high, then simmer for 20 minutes. Add the Orzo noodles and simmer 10 minutes.
In a small bowl, juice the lemons and remove any seeds. Crack the eggs into the lemon juice and whisk. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the chicken. Add salt, pepper and thyme. Stir well. Ladle hot soup into bowls and garnish with lemon slices.
Composted Salad with Raspberry Vinaigrette Dressing
Raspberry Vinaigrette Dressing
1 cup fresh or frozen and thawed raspberries
1 tablespoon raspberry jam
1/4 cup white vinegar
1/3 cup olive oil
1 tsp. Dijon mustard
1 tsp. basil
salt and ground black pepper to taste
In a bowl, mash berries then whisk together the raspberry jam, vinegar, and olive oil until thoroughly combined; season with salt and black pepper to serve.
Items Fr. Paul had in his composted salad:
Cold cooked Asparagus
Grape tomatoes (that he stuck with a fork and marinated in Italian dressing)
Sliced pickled beets