The Great Period of Lent
Occurring as early as possible this year, Lent may have snuck up on you, but it's just around the corner. During the forty days between Ash Wednesday and Easter (not counting Sundays which commemorate the Resurrection of Christ), many Christians, usually Protestants and Anglicans, will observe Lent by giving up a food such as chocolate or meat. Others practice "Lenten Disciple," through Bible study, volunteer work, and charity. The period of Lent is a very important holiday for many Christians, and is observed in a variety of ways.
In the Roman Catholic Church, Lent is usually more strictly observed. Practicing Catholics do not eat red meat or poultry on Fridays during Lent nor on Ash Wednesday, the first day of Lent. But, as happened last year, Bishops in the Catholic Church can lift this prohibition if St. Patrick's Day falls on Friday, allowing Catholic Irish to eat the traditional corned beef and cabbage meal. For our Catholic readers, I have compiled a Lenten Calendar with delicious vegetarian and fish meals, one for each Friday.
The Significance of Lent Originally, Lent was intended as a period of intense study and prayer for those to be baptized at the Easter Vigil, the early morning celebration of the Resurrection of Jesus Christ on Easter Day. Still today, the period of Lent is a time of introspection and redemption for many Christians. The forty-day period is an important symbol in Christian theology, representing the forty days Moses and Elijah spent in the wilderness, the forty day flood during the time of Noah, and the forty days Jesus Christ spent in the wilderness fasting to prepare for his ministry. Lent is also considered preparation for Holy Week, the last week before Easter (beginning with Palm Sunday) meant to commemorate the Passion or suffering of Christ (Good Friday), his death, and his Resurrection on Easter Sunday.
Mardi Gras
In many countries, the last day before the solemnity of Lent, February 24th this year, is celebrated as Mardi Gras or Carnival, which is Latin for farewell to meat. Mardi Gras, or "Fat Tuesday," is a contrast to the fasting of lent, with feasting, celebration, and in many places, wild and drunken revelry. Our own New Orleans features parades, costumes, and a generous dose of that drunkenness. For a true taste of New Orleans cooking, check out Creole and Cajun Cooking. Here are some other recipes for Mardi Gras:
King Cake- This is a sweet bread that is made during Mardi Gras in New Orleans. It has a cream cheese filling and a simple glaze. A tiny plastic baby baked into the bread and will bring good luck to whoever finds it.
Avocado-Studded Mardi Gras Fritters with Creole Mustard-Apricot Sauce
Mardi Gras Gator Meatballs- Yes, it really has alligator meat in it, but if you're not that adventurous, you can use chicken.
Mardi Gras Potato Soup- This colorful soup has potatoes, celery, purple onion and bacon.
For a festive good time before Lent, read up on Hosting A Masquerade Party for Mardi Gras.
Ash Wednesday The first day of Lent, February 25th this year, is Ash Wednesday. On this day, many Catholics will undergo a more rigorous complete fast or bread and water fast. Ash Wednesday is traditionally a day of abstinence from meat. Masses and worship serves are particularly important on this day, as Christian worshippers are blessed with ashes by the priest or minister with a mark on the forehead in the shape of the cross. The ash cross is not washed off until after sundown. The practice with ashes symbolizes repentance before God, and lines such as this:
"Remember, man, that you are dust
And unto dust you shall return."
Genesis 3:19
Lenten Calendar Ash Wednesday February 25 - Bread or Tomato-Basil Quiche 1st Friday, February 27 -Baked Lemon Sole 2nd Friday, March 6 -Asparagus and Pasta Torta
3rd Friday, March 13 -Orange Rosemary Salmon
4th Friday, March 20 -Cheese Ravioli with Fresh Vegetables
5th Friday, March 27 -Grilled Ahi Tuna with Grilled Pineapple Salsa
6th Friday, April 3 -Black Bean Burritos
7th Friday, Good Friday, April 10 -Spring Risotto
Ash Wednesday February 25 - If you are doing a bread and water fast on this first day of Lent, you might as well have some fabulous bread to get you through the day.
This sweet bread makes a perfect breakfast on-the-go or an after school snack. Very easy to make.
Ingredients
3/4 C. cut up dates
1 C. boiling water
1 C. brown sugar
1 egg, beaten
2 C. flour
1/2 tsp. baking soda
Dash of salt
1/2 tsp. baking powder
3/4 C. chopped walnuts
2 Tbs. cooking oil
Directions
Cover dates with boiling water. Add brown sugar and egg. Mix well. Sift flour, baking soda, salt, and baking powder together and add to date mixture along with walnuts and oil. Turn into greased 9x5" loaf pan and bake at 350 degrees for 45 minutes.
If you are not fasting for Ash Wednesday, why not start off Lent with a simply, vegetarian meal?
A delightful meatless quiche that's easy to prepare, and looks and tastes like you spent all day in the kitchen!
Ingredients
1 Tbs. olive oil
1 onion, sliced
2 tomatoes, peeled and sliced
2 Tbs. all-purpose flour
2 tsp. dried basil
3 eggs, beaten
1/2 C. milk
1/2 tsp. salt and pepper to taste
1 9-inch unbaked deep dish pie crust
1 1/2 C. shredded Colby-Monterey Jack cheese, divided
Directions
Preheat oven to 400 degrees. Bake pie shell in preheated oven for 8 minutes. Meanwhile, heat olive oil in a large skillet over medium heat. Sauté onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then sauté 1 minute on each side. In a small bowl, whisk together eggs and milk. Season with salt and pepper. Spread 1 C. shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture. Sprinkle top with remaining 1/2 C. shredded cheese. Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees and bake for 15-20 minutes, or until filling is puffed and golden brown. Serve warm.
1st Friday, February 27 - A tasty fish dish that is not too indulgent seems just right for the first Friday.
This is a very healthy dish because the fish is baked, not fried, and the sauce is quite light as well.
Ingredients
4 3 1/4 oz. sole fillets
2 tsp. fresh parsley, chopped
2 tsp. margarine, melted
1/8 tsp. pepper
2 tsp. lemon juice
1/8 tsp. paprika
2 Tbs. all-purpose flour
Directions
Rinse fillets thoroughly in cold water; pat dry with paper towels, and set aside. Combine melted margarine and lemon juice in a small bowl. Combine flour, chopped parsley and pepper in a shallow container. Dip fillets in margarine mixture and dredge in flour mixture. Transfer fillets to a nonstick baking sheet, and drizzle any remaining margarine mixture over fish. Sprinkle fillets with paprika. Bake at 375 degrees for 15-20 minutes or until fish is golden brown and flakes easily when tested with a fork. If a crisper texture is desired, broil baked fillets 4 inches from heat for 1 minute. Garnish each fillet with a lemon wedge and fresh parsley sprigs, if desired.
2nd Friday, March 6 - Get a little creative with your vegetarian meal, and you won't dread observing Lent on Fridays.
Here's a colorful, classic Tuscan savory pie that's so rich not even a Sicilian cop from Staten Island will care that it's meatless. That doesn't necessarily mean he'll be able to cook it without hurting himself - but you can. It's an interesting use of pasta, too; it holds everything together.
Ingredients
3/4 lb. linguine
3 Tbs. olive oil
1 medium carrot, finely chopped
1/2 lb. asparagus, chopped into half-inch lengths
1 medium red bell pepper, stemmed, seeded, and finely chopped
4 green onions (scallions), trimmed and chopped into half-inch lengths
2 cloves garlic, minced
1 tsp. salt
1/2 tsp. freshly ground black pepper
3 large eggs
2 C. heavy cream
1 C. grated Parmesan cheese
Directions
Bring a large pot of water to a boil. Add the pasta and cook for about three quarters the recommended time for "al dente" - you want it tender, but not finished. Drain and set aside. Preheat oven to 350 degrees.
Heat the oil in a large sauté pan. Add the vegetables, salt, and pepper and stir. Sauté over medium-high heat, stirring often, until the vegetables are softened, about 5 minutes. Remove from heat and set aside.
Crack eggs into a large bowl. Whisk in the cream and cheese. Add the cooked pasta and vegetables and stir to mix. Pour the mixture into an ungreased 10x8" baking dish and bake for 40 minutes, until the top is slightly springy when pressed. Cut the torta into squares, and serve.
Yield: 8 servings
*What's a torta? Torta is the Italian word for pie or tart. How about a torte? That's an extra rich cake made with little or no flour. Chocolate Truffle Torte, Bavarian Apple Torte, Cherry Glazed Chocolate Torte
3rd Friday, March 13 Orange Rosemary Salmon
A sweet and savory citrus glaze seasoned with garlic, rosemary and thyme makes a wonderful complement to salmon.
Ingredients
1 spray Pam Original Canola Cooking spray
3 lb. salmon fillet
1/4 tsp. salt
1/4 tsp. black pepper, freshly ground
3 Tbs. lactose-free Fleischmann's Unsalted stick margarine
3 Tbs. light brown sugar, firmly packed
1/3 C. orange juice, freshly squeezed
2 tsp. lemon juice, freshly squeezed
1/2 large fish bouillon cube
1 Tbs. chopped fresh rosemary leaves
1 tsp. chopped fresh thyme leaves
1/4 tsp. salt
1 tsp. finely chopped garlic (about 1 large clove)
1 Tbs. orange juice, freshly squeezed (optional)
Directions
Pre-heat oven to 350 degrees and spray casserole dish with Pam. Rinse fish in salted water (see note below), pat dry and place fillets onto prepared baking dish. Lightly season with salt and black pepper. In small saucepan over medium-high heat, place margarine, brown sugar, juices, 1/2 fish bouillon cube, chopped herbs and salt. Press bouillon cube with a fork to dissolve.
Bring sauce to a medium boil. Once sauce becomes syrupy, stir in garlic and remove from heat. Drizzle sauce over the salmon, reserving at least 2-3 Tbs. of sauce for later. Bake salmon uncovered for 12-15 minutes or until opaque throughout. Remove from oven and change setting to broil.
Meanwhile, drizzle remaining sauce on top of baked salmon and place on top oven rack. (If sauce has become too thick, add an additional Tbs. of orange juice and stir.) Broil salmon for 1 to 2 minutes, or just until it begins to brown on edges. Remove from oven and serve immediately. Garnish with a sprig of fresh rosemary and serve with something at least semi-green, please.
Note: Rinsing Fish: To avoid bland, watery-tasting fish, always rinse your fish in salty water. Add salt to large bowl half-full of water (about 1 1/2 Tbs. salt with 6 C. water). Briskly dunk fish into salted water, rubbing the surface to remove scales and other debris. Then gently pat fillets dry with paper towels and transfer to plate. Season and cook according to directions.
Variations: Don't substitute the freshly squeezed orange juice for some prepackaged store-bought variety. The thyme and black pepper aren't absolutely essential, but everything else is. Curiously enough, this recipe won't work with dark brown sugar (it burns too readily).
Tips: The orange-rosemary glaze should be thick prior to ladling over the fish. Most of the glaze runs off while baking, so it's important to reserve a little extra sauce to add at the end.
Yield: 6 servings
4th Friday, March 20 Cheese Ravioli with Fresh Vegetables
Small mini cheese ravioli served tossed with fresh roasted red peppers, zucchini moons, sliced black olives and parsley.
Ingredients
1 lb. mini round cheese ravioli
1/4 C. extra virgin olive oil
1 clove fresh garlic chopped
2 7 oz. jars roasted red peppers, sliced in strips
1 C. fresh zucchini, sliced moons
1/2 C. black olives, sliced
1 C. chicken broth
Grated Parmesan to taste
Garnish with fresh chopped parsley to taste
Salt and freshly cracked pepper
Directions
To make sauce, heat olive oil over medium heat in saucepan. Add roasted red pepper strips, zucchini moons and black olives. Cook while stirring for 2 minutes or until the zucchini is cooked to desired texture, then add chicken broth. Simmer sauce for 2 minutes. Season with salt and cracked black pepper to taste.
To make pasta, prepare pasta when sauce is complete. Use a large pot to boil pasta. Cook the pasta in salted boiling water until they float, approximately 3 minutes or 160 degrees internal temperature. Remove pasta from boiling water and lightly mix with sauce.
Plating suggestion: Place sauced pasta on serving plate then top with grated Parmesan and
parsley.
Tip: Toss the pasta in a small amount of olive oil after cooking to prevent sticking.
5th Friday, March 27 Grilled Ahi Tuna with Grilled Pineapple Salsa
Wolfgang Puck
In the recipe that follows, I grill fresh pineapple as the basis for a chunky salsa that I spoon alongside each serving of ahi. You could also substitute papaya with equally good results. The intense heat of the grill concentrates the flavors of the fruit and caramelizes some of its sugars, resulting in a salsa that vividly highlights the taste and texture of the fresh seafood.
Ingredients
GRILLED PINEAPPLE SALSA:
1 whole small ripe pineapple
2 tsp. Asian-style chili oil
Salt
1/2 C. red wine vinegar
1/4 C. lime juice
2 Tbs. bottled Southeast Asian-style fish sauce (nuoc cham)
2 Tbs. soy sauce
1/3 C. peanut oil
1/4 C. Asian-style toasted sesame oil
1/4 to 1/2 C. diced sweet onion (such as Maui or Vidalia) or red onion
3/4 C. peeled, seeded, and diced cucumber
3 Tbs. chopped fresh mint leaves
1 Tbs. chopped fresh basil leaves
1 tsp. sugar
1/2 tsp. white pepper
GRILLED AHI TUNA:
1 1/2 lb. whole sushi-grade ahi tuna fillet
Peanut oil
Salt
Freshly ground black pepper
Directions
Preheat a hot fire in an outdoor or indoor grill. First, prepare the salsa. While the grill heats, use a sharp knife to cut off the leaf and stem ends of the pineapple. Then, stand the pineapple upright and cut off the peel in downward vertical slices. Use a small, sharp knife to cut out any tough "eyes" remaining in the fruit. Lay the fruit on its side and cut the pineapple crosswise into 1-inch round slices. When the fire is hot, rub the pineapple slices all over with the chili oil and season lightly on both sides with salt. Place the slices on the grill rack and cook until they soften slightly and have deep brown grill marks, 2 to 3 minutes per side. Remove them from the grill and set aside to cool. Then, cut the fruit away from the hard central core on each slice, discarding the core (or eating it as a snack). Coarsely chop the fruit and measure out 3/4 C., reserving the remainder for another use. In a nonreactive mixing bowl, whisk together the vinegar, lime juice, fish sauce and soy sauce. Whisking continuously, slowly pour in the peanut oil and sesame oil. Add the pineapple and as much of the onion as you like and stir well. Stir in the cucumber, mint, basil, sugar and white pepper. Cover the bowl with plastic wrap and refrigerate until serving time. The salsa will keep well for up to 24 hours. To prepare the tuna, lightly drizzle the tuna fillet all over with peanut oil and then season it well with salt and pepper. Place the tuna on the hot grill and leave it to sear on each side for 30 seconds to 1 minute, until its surface has good brown grill marks. The inside should remain rare. Remove the tuna from the grill to a cutting board. With a sharp knife, cut the tuna fillet crosswise into slices 1/4 inch thick. To serve, spoon some of the pineapple salsa onto each serving plate and drape the tuna slices on top. Or arrange the slices overlapping on each plate and spoon the salsa over the fish. Serves 4 to 6.
(Chef Wolfgang Puck's new TV series, "Wolfgang Puck's Cooking Class," airs Sundays and Wednesdays on the Food Network. Write Wolfgang Puck in care of Tribune Media Services Inc., 2225 Kenmore Ave., Suite 114, Buffalo, NY. 14207.)
©2004 WOLFGANG PUCK WORLDWIDE, INC.
DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.
More genius recipes from the talented Wolfgang Puck
6th Friday, April 3
These burritos are a delicious vegetarian option when making Mexican. Thick black beans mixed with jalapenos and cilantro make for a spicy meal!
Ingredients
2 (10 inch) flour tortillas
2 Tbs. vegetable oil
1 small onion, chopped
1/2 red bell pepper, chopped
1 tsp. minced garlic
1 15 oz. can black beans, rinsed and drained
1 tsp. minced jalapeno peppers
3 oz. cream cheese
1/2 tsp. salt
2 Tbs. chopped fresh cilantro
Directions
Wrap tortillas in foil and place in oven heated to 350 degrees. Bake for 15 minutes or until heated through. Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes, stirring. Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture. Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.
Yield: 2 burritos More Mexican Recipes, including vegetarian meals like Spinach, Black Bean and Corn Quesadillas with Pico de Gallo, and Chili Rellenos Casserole
7th Friday, Good Friday, April 10 - On Good Friday, celebrate Easter and the coming of spring with a light and flavorful dish.
This is a fabulous rice dish served either as a main or side dish. It's a wonderful way to feature fresh spring herbs. Enjoy!
Ingredients
3 Tbs. olive oil
3 Tbs. butter
1 bulb fennel, diced
1 small red bell pepper, diced
1 onion, diced
3 cloves garlic, minced
2 tsp. grated lemon zest
3 Tbs. chopped fresh mint leaves
3 Tbs. chopped fresh parsley
2 Tbs. chopped fresh rosemary
1/2 tsp. ground coriander
1 1/2 C. uncooked Arborio rice
1/2 C. dry white wine
3 1/2 C. vegetable broth
2 Tbs. fresh lemon juice
1/3 C. grated Parmesan cheese
salt and pepper to taste
Directions
Heat oil and butter in a medium-size heavy saucepan over medium heat. Stir in fennel, red pepper, onion, and garlic. In a small bowl, mix together lemon zest, mint, parsley, and rosemary. Stir half of this herb mixture into saucepan, and set the rest aside. Sauté vegetables until slightly softened, 3 to 4 minutes. Stir in coriander and rice. Cook, stirring frequently, until rice grains are thoroughly coated with oil and butter. Stir in wine, then reduce heat to low. Stir in about 1 C. of vegetable broth. Continue to stir while ladling in more broth as needed; rice should have a thin veil of broth over it at all times. Cook for 20 to 25 minutes, until all broth is used and absorbed, and rice is tender. Remove pan from heat and stir in remaining herb mixture, lemon juice and Parmesan cheese. Season to taste with salt and pepper. Cover pan loosely with waxed paper and allow to stand 8 to 10 minutes before serving.
You made it through Lent! Happy Easter!
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