“Sensational” Stuffed Shells and Seder Foods

Erin McCole Cupp:

Hi, fellow Mackerelsnapper! If you’re looking for a quick seder reference for your Holy Thursday, this might work for you. Azizen Pesach!

Originally posted on Mrs. Mackerelsnapper, OP:

Happy Passover to our Jewish friends & family! Today we celebrated this Good Friday with our Little Flowers Girls Club. Our virtue of the month is Wisdom, and our saint is St. Edith Stein, a convert from Judaism. What better way to get to know her (and how she felt led into the Catholic faith) than to take a look at the types of foods her family would have had on their seder plate when they celebrated the Passover?

First we had a quick refresher of what Passover means and why our big brothers & sisters in the faith celebrate it. We also reviewed that this was the meal Jesus shared with His disciples when He gave us the Eucharist. As I explained each symbolic food to the girls, I asked them to “find” how that same symbol shows up in our faith life as Catholics.

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  • First we made the…

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A Subtle Grace Before Meals–Victorian Fish Curry

I’m delighted to host my editor and friend Ellen Gable, as she makes her way around the blogosphere promoting her latest book, A Subtle Grace. You don’t know Ellen? Let me introduce you!

Ellen Gable (Hrkach) is a bestselling, award-winning author of five books. She is also a freelance writer, publisher, editor, book coach, NFP teacher and President of Catholic Writers Guild. When she’s not writing, Ellen enjoys spending time with her family, watching old movies, playing trivia games and reading on her Kindle. Originally born in New Jersey, USA, the author now calls Canada her home. She and her family reside in rural Pakenham, Ontario, Canada.

Here’s Ellen’s cover:

Here’s the Book Blurb/Synopsis:

1896, Philadelphia. In this sequel to In Name Only (2009 FQP), A Subtle Grace continues the story of the wealthy and unconventional O’Donovan Family as they approach the dawn of a new century. At 19, Kathleen (oldest daughter) is unmarried with no prospects. Fearing the lonely fate of an old maid, her impatience leads to an infatuation with the first man who shows interest. The suave, handsome son of the local police chief seems a perfect match. But will her impulsive manner prevent her from recognizing her true beloved? A disturbing turn of events brings a dark shadow that threatens the life-long happiness she desires.

Dr. Luke Peterson (the family’s new physician) also makes quite an impression on Kathleen. His affection for her leads him to startling revelations: about Kathleen, about his practice and, most importantly, about himself.

Will (oldest son) believes God may be calling him to a religious vocation. Eventually, he discovers the hidden circumstances of his humble beginnings, compelling him to embark on a pilgrimage to Rome.

(Although “A Subtle Grace” is a sequel, it can be read as a stand alone book.)

Go visit my author page for my 7 Quick Takes interview with Ellen. My review of the book is on Amazon, and my endorsement is on the endorsement page (my first ever book endorsement! and I was QUITE happy to give it).

And now, as this is my virtual kitchen, I won’t just leave you with book stuff. A Subtle Grace takes place in the late Victorian era, and as Ellen’s virtual book tour is taking place in Lent. I wanted to combine the two and blog a meal that the lovely O’Donovan family might have been eating on a Friday in Lent of 1896. Alas, this is a meal that Dr. Luke would not enjoy, as that character does not eat fish. Let’s pretend he’s out doing a corporal work of mercy and it’s just the family for dinner tonight. No food makes me think “Gilded Age” like a nice curry, and as soon as I saw Cauliflower in the German Style on Recipes Past and Present, I couldn’t resist; as much as you may think Irish when you think Catholic Philadelphia, Philly’s Catholic population was, for a very long time, mostly German–as was most of the population of any faith. Did you know that up until recent decades, the most commonly printed language in the U. S. of A. was not English but German? This is why I’m not a fan of making English the officially official language of my country, because the language, like the people, is always in flux–the second we codify it will be the second that law is outdated and cripples how We the People serve We the People. Anyway, not like anyone wanted to hear from me on that subject. So, without further ado…

The Menu– A Supper in Three Courses Suitable for an Upper-Class Lenten Friday

Codfish Curry

Cauliflower in the German Style

Boiled Potatoes with Chive Butter

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Codfish Curry (inspired by Victorian Curried Fish on Recipes Past and Present)

2 lb cod or other white fish
1/4 c butter, divided
1 onion, quartered then sliced
1 T flaked coconut
1/2 T of curry powder
1/2 t Kosher salt
a “dusting” of sugar
1 T flour + 1/4 t of pepper (white would look best, but we only had black)
1 c of vegetable stock or fish stock
2 T lemon juice

In a heavy pan over medium-high heat, melt 2 T butter then immediately add fish (this will keep the butter from smoking). Fry fish on both sides until fish just starts flaking with fork but is not quite cooked through. Remove fish from pan and cover. With pan still over medium-high heat, add remaining butter and sliced onion and stir until onions just start to brown, reducing heat as needed to keep butter from smoking. Return fish to pan, then add coconut, curry, and salt, then sprinkle with flour/pepper mixture. Pour in stock and simmer, covered, over low heat for five minutes or until fish flakes easily with fork. Use a fork to flake all the fish. Sprinkle with lemon juice just before serving.

Cauliflower in the German Style is pretty much here, only I didn’t toast the bread crumbs in butter first, since the bread crumbs we buy in paper canisters from the store are already toasted. The cauliflower was good, but it could have used some more flavor, like rubbed sage or at least some parsley. We make spaetzle in the same way, so the cauliflower was a nice change.

All you have to do for the chive potatoes is skin, chop and slice as many spuds as you’d like (usually 1/person being served), then boil them until tender; then while still steaming-hot, toss with butter and chives (fresh if you have them, but if you have dried, reconstitute them in water for 10 minutes before adding them).

When I first told Ellen I’d celebrate her latest book with a Victorian meal here on Mrs. Mackerelsnapper, OP, I imagined a meal of boiled stuff in butter. I wasn’t far off, but what was a surprise was how good it was, overall. I’m more of an oven-roasting, microwaving, slow-cooking kind of girl. Taking some time to step back in time, both in my kitchen as well as with A Subtle Grace, was a journey well worth taking, and I didn’t even need a TARDIS or to put my life in mortal danger to do it. Quite nice indeed.

 

 

Feeding the Hungry (and Allergic)

Erin McCole Cupp:

I’ve had customers at my job eat peanuts in front of me and then complain to HR when I politely excused myself. I’ve had a close relative serve me tree nuts on my birthday–twice. As someone with a life-threatening allergy, I openly admit that Franciscan Mom’s compassion in this piece brought me to tears. I so often face near-mortal indifference to my allergy that when someone puts compassion for this situation into words, it means a lot. Thank you, Franciscan Mom.

Originally posted on FranciscanMom:

To the mom who was so apologetic about mentioning her daughter’s dairy allergy to me at dinner the other day:

Do not feel as if it is an imposition on me to tell me what I need to know in order to safely feed your daughter.

With a bit of advance notice and an opportunity to bounce ideas around with you, I can come up with safe alternatives. I don’t want you to have to feel like you need to send “special food” with her wherever she goes. (Or, at the very least, when she comes to dinner with us.)

tomato pieIt is both a corporal AND spiritual work of mercy to honor someone’s medical dietary needs.

The corporal part is obvious. I think the spiritual part falls under the category of “comforting the sorrowful.”

When your child has special dietary needs, it’s tough on parents. By comparison, I have it…

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I thought I didn’t like clam chowder.

It turns out I just don’t like canned clam chowder. We have two Lenten birthdays in the Mackerelsnapper household. No matter what we do, those birthdays will always be in Lent. One year when we were dating, Mr. M’s birthday fell on a Friday, so I invited him over to my apartment to make him dinner. I was just starting my cooking career, and it was so long ago that I couldn’t go to the internet to find recipes, because it was mostly AOL chat rooms and X-Files fanfic and whatnot. Anyway, I went to my trusty Betty Crocker Cookbook to find a dinner that would be easy yet elegant, romantic but not overbearing, and special enough for the agnostic steak-lover but meatless enough for me to eat alongside him.

“What is this?” he asked as I served him his dinner.

“Salmon mousse in puff pastry,” I replied, waiting for him to voice his admiration.

Salmon mousse?”  He bust out laughing. “Are you trying to kill me?”

“Kill you? What are you–? Oh! Oh no!”

::facepalm:: I never made him salmon mousse again.

Anyway, many years later, and this was another year in which his birthday fell on a Friday, only this time around he and all of our brood are Catholic. There are three ways that practicing Catholics may approach a Lenten Friday birthday.

  1. Say, “I’m sure God won’t mind if we celebrate such a special day!” and make steak.
  2. Say, “It’s Lent, and you’ll have another birthday another year. Bread and water for us sinners.”
  3. Say, “It’s Lent, but it is your birthday. Let’s break out something that is meatless but slightly luxurious.”

We went with #3. We made bread bowls directly from this recipe,though we did skip the cornmeal and egg wash bits. We also halved the recipe and shaped them into five bowls instead of four. They held up well to the hollowing-and-filling process. We filled them with clam chowder. We used this recipe as a starting off point but made a few changes, even beyond the leaving out of the bacon slices.

Clam Chowder

2 T olive oil
5 T butter, divided
2 onions, finely diced
1 8oz bottle of clam juice or 1 c clam broth (you can make that by treating clam shells like the vegetable trash in veggie stock)
2 10oz cans of minced clams, drained, juices reserved
4 large potatoes, peeled and cubed
1 1/2 tsp salt
3 c half and half, divided
1/4 tsp black pepper
1 T flour

In a large stock pot, soften onions in olive oil and 2 T butter over medium-high heat for 5-7 minutes (you want them translucent but not quite brown). Add bottled clam juice and the juice from one of the cans of clams, then add potatoes and salt. Cover and simmer over medium heat for 15 minutes or until potatoes are nice and soft.

Meanwhile, pour 1/2 c of half and half into a shaker bottle and add flour and black pepper. Shake until blended and smooth.

Once potatoes are ready, add half and half, clams, remaining clam juice, and remaining butter. Heat over medium, but don’t allow it to boil. Once heated through (butter has melted), add reserved half and half/flour/pepper liquid, and stir over medium heat until thickened, reducing heat as needed to avoid boiling. Serve immediately.

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Adding the black pepper to the thickening flour & cream may just be a quirk of mine. I find that the pepper helps to break up the flour and makes for a smoother thickener, with fewer lumps to be worked out in the final product.

I made clam chowder for the Birthday Honoree, because Mr. M loves clam chowder, but I am not a fan. Or, at least I thought I wasn’t. I am, however, a fan of this stuff for sure. Next time his birthday falls on a Friday, I have even more reason not to think about making salmon mousse.

Rice, Rice Baby

So it seems that when I called this Leftovers Lent, I wasn’t kidding. Did you ever have, like, 1/4 c of rice left in the bag and not know what to do with it? Now you know. Here’s a mix-up of congee and good old fashioned egg drop soup. The kids loved it, too.

Chinese Slow Cooker Soup

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Whatever bit of rice you have left, <1c
Vegetable stock and/or water (see below)
1 t freshly ground ginger (we used more)
1 clove garlic, finely minced
1 t onion powder
1 t salt
2 eggs
1 c shredded cabbage
3 carrots, cleaned, peeled and shredded
1/2 c frozen kernel corn
2 T chopped cilantro

Pour rice into your slow cooker. Add enough stock and/or water to come up about 1″ over the rice. Add ginger, garlic, onion powder, and salt. Cook on high 3-4 hours. About 1/2 hour before serving, whisk eggs until light and lemon colored, then slowly drizzle eggs into soup while whisking. Add cabbage, carrots and cilantro. Reduce heat to low (I don’t know if this made a difference or not, but that’s what I did), and allow to cook for 30 minutes. Serve hot.

The less rice you use, the thinner your congee-like soup will be, but that’s not a bad thing. I think I had about 1/3 c of rice in ours, and it was just the right thickness. If you’d like your veggies softer, you can probably throw them in when you first turn on the heat. Let me know what works for you?

Fish and Cabbage? Much better than it sounds.

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On Friday, Mr. M came home early enough to treat us to our very own fish fry. The only problem was, in spite of fasting for the pre-dinner part of the day, we still weren’t hungry enough to finish all the fish that got fried up.

“Should we throw this out?” asks Mr. M after dinner.

What do you think I said? Pffft. Darn right we kept the leftovers! This is, after all, the leftover Lent. So today we had fish tacos with Honduran slaw. Now, back when Mr. M was just my boyfriend and was doing a summer research project out in San Diego, he introduced me to the concept of fish tacos.

Fish tacos? Ew!” I said.

“No, they’re really good! They have this sauce on them, and they’re full of shredded cabbage–”

I gave him a look sort of like this:

No caption necessary.

A few years later, we were a married couple visiting San Diego, and he took me to Rubio’s. And thus, Mr. M made me a believer in fish tacos, cabbage shreds and all. Since we’re out here on the east coast, Rubio’s is not an option, so we are forced to DIY. Those are quite good, but tonight we shook things up a bit. A family in our co-op is leading us on a tour of Spanish-speaking cultures, and at our last meeting, she had the kids make a Honduran feast: roast pork, some kind of salsa made with ground-up pork rinds (speaking of surprise YUUUUMMMM!), tortillas, tortillas, and more tortillas, and to get your veggies in….

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Honduran Cabbage Salad

1/2 head of cabbage, shredded

1 carrot, peeled, cleaned & shredded

1/2 c apple cider vinegar

1/2 c water

1 T sugar

Combine ingredients and let sit for about an hour before serving. Use as a filling, delicious taco/burrito stuffing.

 

Lent 2014: The Leftovers Lent

No, this year’s challenge is not surviving on leftovers for 40 days (though that would be interesting). I started this blog as a way to get myself back in the discipline of writing on a regular basis: just once a week, I told myself, might get me back in the daily groove. Once a week for God, and maybe that would open up enough of a crack in the door for the writing grace to walk back in and spend a little time with me. The good news is that it worked.

The bad news for this blog is that my fiction career, piddling though it may be, is demanding what spare time I have.

But it’s still Lent. I still have to cook, and we’re still going Pre-VII-style meatless. The blogging of it, however, will be extremely limited. This year will be a “best of” with a few new recipes thrown in. For instance, in the event our mint comes back enough before Easter, I really want to make samosas with mint chutney.

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For tonight, however, we’re pulling out a family favorite: Slow Roasted Potato Leek Soup.

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No, that doesn’t look slow roasted to me, either. I had to hurry things along because the slow cooker was otherwise engaged first thing this morning making a batch of veggie stock. So, if you’re in a rush, you, too, can soften your leeks in butter then soften them some more with the diced potatoes in the recipe’s 2 c veggie stock before adding it to your slow cooker.

We’re serving it with our… Homemade Beer Bread

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3 c flour
1 T baking powder
1/2 T salt
1 T sugar
120z bottle of beer
Optional: 1/4 c butter

Grease two loaf pans. Preheat oven to 400F. Mix flour, baking powder, salt, sugar and beer together and divide between loaf pans. Slice butter into pats and place on top. Bake at 400F for 35 minutes or until a knife inserted in center comes out clean.

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