There's nothing like a good meal to put a smile on your face, isn't there? And sometimes, just reading about a good meal can cause you to smile without even actually eating it. What follows is a post written by my friend Christi Jentz as part of a series that we have been working on together this summer. Christi's detailed description of the dinner that she, her husband Dave and her son Paul prepared for some of her favorite church people this past week put a smile on my face just by reading about it. I am sure that after you enjoy her description and pictures of her dinner, you will be quick to order "From A Rectory Kitchen" by Fr. Matthew Mauriello and Franca Bosio Bertoli so that you can also prepare lovely Italian meals for the priests and seminarians that you love. And now, without further ado, I give you....
Christi's Dinner
Welcome to the third competition in our cookbook series.
Anne wrote on July 19, 2012:
“You may recall that Christi
and I have agreed to invite priests and seminarians to our homes to prepare
Italian meals for them using recipes found in From A Rectory Kitchen which was written by Fr. Matthew Mauriello and
Franca Bosio Bertoli. You can read my previous post on this subject here and
can order your own copy of the cookbook
here.”
The thought behind this promotion was that if we could
prepare these dishes based purely on blind faith with little Italian cooking
experience (dining at the Olive Garden doesn’t count) then others can too. The
subtitle of this cookbook is “Italian Food Cooked and Served in the Joy of the
Lord”. It was a pleasure for our family
to serve St. Francis de Sales Seminary Rector, Fr.
John Hemsing (the King), Uber youth and adult ministers Brian Magliocco
and Dave Braun and their families from St Mary’s Parish, Elm Grove (who so
graciously hosted Paul this summer) and fellow seminarians, Charlie and John.
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the dinner table |
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The Braun's and the Magliocco's-Brian's mom probably told him many times that if he didn't stop that his face would stay that way! |
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Fr. John Hemsing with college seminarians Paul, Charlie and John-notice the orb over Fr. John's head-a good sign? |
After two spectacular cookbook runs by Anne I decided to
pull out the big guns and request recipes directly from
Iron Chef Mauriello.
It was time to raise this to Olympic status. Fr. Matt sent back these meal
suggestions:
Appetizer- Bruschetta
First course-
Manicotti
Second course- Chicken
Primavera with Arugula Salad
Side dish- potato
croquets
For dessert- (we chose
all three)
Tiramisu or Flan
Portuguese or Dolce Torino
Here’s how it went.
The comment selections are from our interesting dinner
critics.
The numbers are the total scores on a scale of 10 being
best.
Desserts: Paul and I began the three desserts the day
before.
Flan Portugesa, pg.
306, score 8.8
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caramel for bottom of flan and custard mix |
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flan just baked |
This is simple recipe. All went well except that Paul
attempted to sample the hot caramel topping with his thumb. Resolution # 1-
don’t do that, it burns.
“Melts in your mouth, light,
sweet, fluffy”
“Not a flan fan”
“It went down smooth-
it was cool and caramelly”.
Dolce Torino, pg. 320, score 8.2
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ladyfinger cookie dough |
We used homemade ladyfingers for this. It called for 4 tbsp
of Frangelico but we substituted the Amaretto because that is what we had on
hand. The chocolate cream didn’t seem quite right; perhaps it was a bit soupy,
but it tasted really good. Resolution # 2- improvise when necessary. We placed
the cookies with the cream spread in the refrigerator and they set up just
fine. I made a chocolate drizzle to cover up any of the defects. (No one seemed
to know how they were supposed to look anyway and everyone ate them just fine).
“Yummy in my tummy”.
“Amazing light
chocolate taste”.
“Tastes like an E.L.
Fudge Cookie”.
“Well proportioned. Cookie
was a bit chewy. Overall satisfying”.
Tiramisu, pg. 292,
score 8.8
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the end of the tiramisu |
With half a team member we proceeded to the next dessert
recipe Tiramisu. While I was preparing the homemade ladyfingers (recipe found
online) Paul proceeded to mix the Amaretto with the egg whites instead of the
egg yolks. Oops. Resolution # 3 – don’t do that. We poured the Amaretto $$$
mix down the drain and began over.
“Taramisu-licious”.
“A pleasure to behold,
a delight on the tongue”.
“I don’t like coffee”.
“Raspberries- a nice
finish”!
Main Courses: Made the day of and stored in the
refrigerator until bake time.
Appetizer Bruschetta,
pg. 9, score 9.25
The fresh basil/tomato combination makes this a hit. We
served it on the porch with a fresh strawberry, white grape, lemonade punch. (That
scored a perfect 10!!!)
“Wake me up I must be
dreaming, I thought I was in Italy”.
First course/ Pasta
Manicotti, pg. 76, score 9
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manicotti crepe |
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folded manicotti before sauce |
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manicotti before baking |
This is a fantastic single dish recipe for meatless Friday meals.
The wrap is a crepe more than a pasta and very fun to flip- sort of like a
pancake but lighter. I selected the spinach ricotta mix for the inside. Coated
with a creamy Béchamel Sauce and topped with Tomato Basil Sauce and grated mozzarella.
“Appetizing, Surprisingly not too heavy-
creamy, mild”.
“The spinach inside
would make Popeye smile”.
Second course/ Chicken
Breast Primavera with Arugula Salad,
pg. 152, score 9.67
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chicken breast primavera with arugula salad and potato croquettes |
This recipe is a keeper. It requires a little bit of fancy
work like pounding the pre-seasoned chicken breasts into flat, even pieces
using a food mallet (we just happened to have on hand). It work really well but
I thought Paul was bit aggressive (and noisy) with the mallet until I tried it.
It does require a little elbow grease but its well worth the effort. The pieces
were sooo tender.
“Hay Naku! Mabuti!”
“Amazing, a full
bodied taste explosion of many flavors”
“The chicken breast
was perfectly seasoned and lightly breaded; the salad added a spring like
freshness. The cheese added a creamy finish”.
Side dish/ Potato
Croquets p. 277, score 9.2
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potato balls before breading and frying |
Fr Matt wrote that these were his favorites. They are
seasoned mashed potatoes rolled into a ball with mozzarella filling. The balls
are dipped in an egg mix, rolled in seasoned bread crumbs then fried.
“Filled with cheesy
goodness. A Wisconsinite’s delight”!
“I could tell this
scrumptious dish was made with love and care”.
“Potatoes and cheese-
always a good combo”!
A fellow art friend once commented that she occasionally
burns meals because she walks out of the kitchen to finish her projects and
forgets about the food cooking. Amen to that. No Martha’s here- staying in the
kitchen is half the battle. So one final resolution – don’t leave the kitchen.
Go for the gold. These recipes deserve your attention!
Additionally- Please note two silvers earned in a different
category.
Fr John Hemsing, will be celebrating his 25th Silver
Anniversary of his Ordination to the Priesthood in early 2013. Fr Matt
Mauriello already kicked off his Silver Anniversary commemoration with an event
in July. Here are the wonderful and encouraging words from his Bishop:
25th PRIESTHOOD ANNIVERSARY MASS
Rev.
Matthew R. Mauriello Sunday, July 29, 2012
by:
His Excellency, Bishop Arthur J. Serratelli, Bishop of Paterson, NJ
The author, Robert
Fulghum, who wrote the book, Everything I
ever need to know I learned in Kindergarten, keeps the picture of a woman
who is not his wife next to the mirror in his bathroom. Every morning as he
shaves, he looks at the picture. The picture is of a small humped-over woman.
She is surrounded by important-looking people in tuxedos, evening gowns and the
regalia of royalty. It is the picture of Mother Theresa, receiving the Nobel
Peace Prize!
The picture reminds
him that, more than a president of any nation and more than any CEO, she did
good because she was a servant. Mother Theresa followed Jesus who was the
servant of all. Again and again, Jesus taught that the kingdom of God is
brought about by deeds of compassionate service to others.
We see this in
today’s gospel event. When Jesus sees the crowds coming to Him to be nourished spiritually
by His word, He says to Philip, “Where can we get enough bread to feed them?” Jesus
is already looking for a way to meet not only their spiritual, but their
physical needs as well. He Who is the Bread of Life provides for the thousands
bread for life, for Jesus is the servant Who loves and cares for us completely.
Today, Jesus Crucified and Risen continues to care for us in love. He continues
to give us a share in His life through those He calls to be His priests.
Generously,
joyfully and faithfully, Fr. Matthew has answered that call and, for the last
25 years, has had the privilege and responsibility to continue the work of
Christ among us. In Ponce, Puerto Rico, in Danbury, Monroe, Stamford,
Bridgeport and here in Greenwich, through his preaching of the Word, in
baptizing, in forgiving sins, in anointing the sick, in blessing marriages and,
most especially, in the daily celebration of the Eucharist- Fr. Matt has given
his life in making Christ present among us.
On the day of his
ordination, the bishop handed Fr. Matt the bread and wine to be offered at Mass
and said,
“Receive the oblation of the holy people to be offered to
God.
Understand what you do and imitate what you celebrate.
Conform your life to the mystery of the Lord’s cross.”
As a priest, Fr.
Matt has joined his whole life, every moment of his day, to the mystery of the
Cross, dying to self and rising with Christ for others. He has taken his great
gifts of intellect and art, of vision and compassion, of understanding and dedication
and placed them at the service of others.
Both in his
advanced academic degree and his honor as a canon of Orvieto witness to his
dedication and love of the church that extends far beyond parochial borders.
Whether ministering in this parish, or others, whether using his artistic
talents in the service of beauty and the church, whether fostering devotion to
the Divine Mercy or Our Blessed Mother, he has lived his priesthood for others.
This is why people who truly know him love him.
This day, with Fr.
Matt, we give thanks for the grace God has given him for our good. His
priesthood, his life, his countless hours of selfless work remind us that God’s
kingdom is not established in this world by decrees issued by the powerful, but
by deeds of service done by the compassionate and caring.
For when we love
each other as Jesus loves us, giving up, not grasping after, not insisting what
is ours, but sacrificing for the other, it is then the kingdom of God comes and
Jesus can meet the deepest hungers of His people.