Our Lady of Lourdes Feast in Three Courses

Our Lady of Lourdes is a feast day celebrated on February 11th each year to honor the first appearance of Our Lady to young girl in France on February 11, 1858. It’s interesting to note that Catholics are not obligated to accept the appearance at Lourdes as an article of faith. Such matters are considered by the Church to be a private matter.

Yet millions of believers make the pilgrimage to Lourdes each year seeking a miracle of healing. Of the millions who hope, only 80 cases of healing have been declared “miraculous” by the church. A pilgrimage to Lourdes is more than physical healing. Many make the journey seeking emotional healing, and a renewal of faith. Many who make the journey come away with a deeper desire to care for others and dedicate themselves to a life of service.

The young girl who saw Our Lady at Lourdes would later become a nun, and eventually be declared a saint. Saint Bernadette once said of the pilgrimages to Lourdes “This water is being taken as a medicine. One must have faith; one must pray, this water would have no virtue without faith.”

I have faith. I believe that through prayer, we are granted the greatest healing of all – a quiet soul. When our souls are quiet, then we can hear God speak to us. He speaks in whispers. Be still and listen with your heart and soul, not with your thoughts, worries and fears.

Today is also National Peppermint Patty Day. After a wonderful meal of French inspired dishes, a simple dessert featuring Peppermint Patties really hits the spot. All you need do is add Peppermint Patties and Chocolate Syrup to your favorite Cheesecake. Yum!

Our Lady of Lourdes Three-Course Feast
Appetizers –
Buttery Crockpot Ranch Mushrooms
Cognac Chicken Liver Pate

Main Course –
Cast Iron Skillet French Onion Pork Chops
White Truffle Garlic Mashed Potatoes
Honey-Glazed Carrots with Lemon Thyme

Dessert –
Peppermint Patty New York Cheesecake

Appetizers –

Buttery Crockpot Ranch Mushrooms
1 lb Whole Button Mushrooms
1/2 cup Butter
2 tablespoons Ranch Dressing Mix
1 tablespoon Parsley

Clean mushrooms thoroughly, then place in bottom of slow cooker.

Melt butter. Whisk ranch dressing mix into melted butter, then pour over mushrooms.  Stir to coat.

Cover and cook on LOW for 3 hours.  Check for desired tenderness, and cook a little longer if needed.

Chop parsley for garnish. Transfer mushrooms to a serving bowl. Serve garnished with fresh parsley and enjoy.

Cognac Chicken Liver Pate
1/2 White Onion
2 Garlic Cloves
1/2 cup Celery
5 teaspoons water-packed Green Peppercorns
6 tablespoons Butter
1 teaspoon dried Thyme
10 Black Peppercorns
2 Bay Leaves
6 cups Water
1 lb Chicken Livers
2 tablespoons Cognac
1/2 teaspoon Salt
1/4 cup Heavy Cream
Thyme Sprigs for garnish

Cut onion in half from tip to root. Reserve half for another use. Peel remaining half, finely mince and set aside. Peel garlic, mince and set aside. Clean celery, trim ends and discard. Cut remaining ribs into large pieces. Set aside. Drain green peppercorns, set aside.

Melt butter in a skillet. Add onion, garlic and thyme. Cook, covered, over medium heat for about 20 minutes, or until onion is tender and lightly colored.

Meanwhile, combine black peppercorns, celery and bay leaves with 6 cups of water in a saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Add chicken livers and simmer for 10 minutes. Livers should still be slightly pink inside.

Drain the livers and discard celery, bay leaves and peppercorns. Roughly chop the livers. Place chopped livers into the onion mixture. Add salt, black and green peppercorns to the mix. Sautee for a couple minutes, then add cognac wait a moment for it to heat up. Carefully flame the cognac with a lighter.

When the flame goes out, remove from heat and place the mixture in a food processor. Process until smooth, scraping sides and tamp it down.

Pour in cream and process again to blend. Set aside.

Line either two 1-cup molds or one 2-cup mold with plastic wrap. Transfer pate mixture to the lined molds. Refrigerate at least 4 hours.

Let pate stand at room temperature for 30 minutes before serving. Garnish with fresh Thyme and serve with crackers or toasted baguette slices as desired.


Main Course –

Cast Iron Skillet French Onion Pork Chops
2 Yellow Onions
3 tablespoons Butter
1 tablespoon Olive Oil
4 tablespoons Beef Stock
4 (1-1/2 inch thick) Pork Chops
Kosher Salt to taste
Black Pepper to taste
1 cup Beef Stock
1/2 teaspoon dried Thyme
1/4 teaspoon Roasted Garlic Powder
2-1/2 tablespoon Flour
4 slices Provolone Cheese
1 cup shredded Gruyere Cheese
Thyme Sprigs as desired
Fresh Parsley for garnish

Cut onion in half from root to tip. Peel each half, slice into half-moon slivers, Set aside.

Heat oven to 400 degrees.  Melt butter and olive oil in a large cast iron skillet, over medium-high heat. Add sliced onions and sauté for about 4 minutes or until soft. Add 4 tablespoons beef stock and continue to cook, stirring occasionally, for 15 minutes, until onions are extremely tender and golden brown.

As the onions sauté, season both sides of pork chops with salt, black pepper, thyme and garlic powder. Set pork chops aside.

Once the onions are tender, transfer to a plate and set aside. Do NOT wipe out skillet.

Reduce heat to medium, add a drizzle of olive oil to the skillet if needed, and brown pork chops, about 3 minutes per side, until golden brown. Transfer pork chops to plate.

Return cooked onions to pan and sprinkle with flour. Stir to coat and cook about a minute. Add remaining 1 cup beef stock and stir often until mixture comes to a boil. Taste and season with a pinch of salt and pepper if needed.

Nestle pork chops back into the pan, spooning some of the beef stock over the tops of the chops. Top with a slices of provolone cheese, and a 1/4 cup mound of the shredded Gruyere on each chop.

Add a few sprigs of fresh thyme and add skillet to oven and bake 8-10 minutes, until cheese is melted and gooey.  Before serving, spoon some of the beef stock-onion mixture over the top of the cheese. Snip parsley leaves, sprinkle over chops. Season with a pinch more black pepper if desired.

White Truffle Garlic Mashed Potatoes
6 Russet Potatoes
3 Garlic Cloves
1/4 cup Half and Half or as needed
Butter as needed
Truffle or Kosher Salt to taste
White Pepper to taste
White Truffle Oil to taste

Peel the potatoes, cut into 1-inch cubes and place in a pot. Cover with 1-inch of water. Season the water with just a pinch of salt.

Peel garlic cloves, slice in half lengthwise. Place cloves on top of the potatoes.

Bring to a boil, then cook over medium-high heat until the potatoes are very tender, about 20 minutes. Drain and return to the pot and keep over low heat.

Stir in the half and half, and the butter then mash until smooth. Season to taste with salt and pepper then drizzle with a little white truffle oil. Just before serving, sprinkle with a little white pepper for a whisper of color.

Honey-Glazed Carrots with Lemon Thyme
1 lb Baby Carrots
1/2 cup Chicken Stock
3 tablespoons Honey, divided
Kosher Salt to taste
White Pepper to taste
1 tablespoon Butter
1 teaspoon Lemon Thyme, chopped
1/2 teaspoon Lemon Juice or to taste
Lemon Thyme Sprigs for Garnish

Place carrots, broth, 1 tablespoon honey, salt and pepper in heavy bottom sauce pan over medium-high heat and bring to a boil. Reduce heat to medium, cover, and simmer for 10 minutes, stirring occasionally. Carrots should be almost tender when pierced with the point of a knife.

While the carrots are cooking, strip the leaves of the Lemon Thyme from the stem. Roughly chop and set aside.

Uncover the pan, increase heat to high, and bring to a rapid simmer. Cook, stirring occasionally, for 3 or 4 minutes or until liquid is reduced to maybe a tablespoon.

Add butter, remaining 2 tablespoons of honey, and lemon thyme to skillet, tossing until butter is melted and carrots are coated. Continue to cook over medium-low heat  for about 2 minutes longer, stirring frequently, until carrots are completely tender and glaze has thickened.

Remove skillet from heat, stir in lemon juice. Transfer to a serving bowl or rimmed platter. Garnish with Lemon Thyme Sprigs.

When serving, spoon some of the glaze over the carrots and enjoy.


Dessert –

Peppermint Patty New York Cheesecake
1 New York Style Cheesecake
1/2 cup Cream Cheese Frosting from a container
Peppermint Oil as needed
1/2 cup Hot Fudge Sauce
15 Peppermint Patty Candies

Place store-bought cheesecake on a cake platter. Set aside.

In a small bowl, mix the cream cheese frosting 2 drops of peppermint oil. Mix well, taste and add more oil a drop at a time until that peppermint patty flavor is reached. Spread peppermint cream cheese over cheesecake.

Warm hot fudge sauce slightly so it becomes easy to spread. Spread the hot fudge over the peppermint cream cheese.

Slice peppermint patties in half. Arrange cut side down around edge of cheesecake. Place several halves cut side up in center of cheesecake.

Cover loosely, refrigerate until ready to serve.

Slice and enjoy.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

12 thoughts on “Our Lady of Lourdes Feast in Three Courses”

      1. Oh me too! I don’t even know where I would buy one, even if I felt flush! I do use the white truffle oil, sparingly, and I’ve used it in mashed potatoes. We have a restaurant that makes them routinely, and they are always better than mine, so I suspect they use a better quality oil than I can get at the grocery store!

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      2. I’ve only had truffles once – wow. I think what we get in the grocery store is 99 percent olive oil. I think you can order truffles on line. BTW, Oregon is starting to harvest truffles – makes sense when you look at their weather. So far I haven’t found any in the markets, but I’ve read about them.

        Liked by 1 person

  1. This is a great menu as always and I also like the story of Our Lady of Lourdes, I didn’t know it that well before. We will have to try the pork chops recipe since we never know how to do pork chops at my house. It’s one thing that never comes out very tasty. The dessert looks good too. We are big fans of chocolate and mint!

    Like

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