Stteresaavila

Let nothing affright thee,
Nothing dismay thee.
All is passing,
God ever remains.
Patience obtains all.
Whoever possesses God
Cannot lack anything
God alone suffices.-St. Teresa of Avila

In honor of the feast of St. Teresa of Avila, we are going to make and St.Teresa’s Bread for breakfast and Paella for dinner.

St. Teresa’s Bread– from A Continual Feast by Evelyn Birge Vitz

This dish, which makes a tasty breakfast or branch, is a first cousin to French toast, but with a flavor and texture all its own.

Ingredients

2 cups milk
3 tablespoons sugar
1 cinnamon stick
1 good piece of lemon peel
12 slices Italian/French bread 1/2-3/4 inch thick
3 eggs
Pinch of salt
Cinnamon-sugar for sprinkling on the toast
Olive oil for frying

Directions

Combine the milk with the sugar, cinnamon, and lemon peel. Simmer gently for 5 to 10 minutes, until the milk has become well flavored. Place the bread in a large flat dish or pan, and strain the milk over it.

Beat the eggs in a shallow bowl with a pinch of salt. With a spatula, lay the slices of bread in the egg, turning them to coat both sides. Beat additional eggs and salt together if necessary to finish coating bread slices. Fry the bread in the olive oil until it is browned and crusty on both sides.

Sprinkle with cinnamon-sugar.

Yield: 4-6 servings

Paella

Ingredients

8 oz. Italian sausage, cut into 1 inch pieces
15 raw chicken tenders or strips
1 pound large shrimp – peeled and deveined
1 onion, chopped
1 green bell pepper, seeded and cut into strips
1 large stalk celery, with leaves, finely chopped
2 cloves garlic, minced (optional)
2 cups uncooked long grain rice
2 (14.5 ounce) cans peeled and diced tomatoes, juice reserved
2 bay leaves
2 teaspoons salt
1 teaspoon dried oregano
3/4 teaspoon ground turmeric
3 1/2 cups chicken broth

Directions

Heat a wok over medium-high heat. Fry Italian sausage pieces in the pan until brown on all sides. Remove sausage, and fry the chicken strips in the sausage drippings until browned. Remove chicken and saute onions, green pepper, celery, and garlic for 5 minutes, or until tender.
Stir in the uncooked rice, tomatoes, bay leaves, salt, oregano and turmeric. Cook and stir for 1 minute, then mix in the reserved tomato juice and chicken broth. Add chicken pieces, cover and simmer for about 20 minutes.
Add sausage to the mixture, and continue to simmer for 15 minutes, then stir in the shrimp; cover and cook for 5 to 10 more minutes, or until shrimp is cooked through.

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