Church fund-raising cookbooks are generally compilations of recipes by the family and friends of the church-goes. But in the case of The Bishop’s Bounty Cookbook; Food from Heaven that Tastes Divine, the book highlights the life, accomplishments and abundant recipes of the Bishop himself, The Most Reverend Charles Pascal Greco from the Diocese of Alexandria, Louisiana. I like to think that finding this old cookbook was a gift from above, since it has so many easy and delicious dishes in it, many of which are Father Greco’s authentic recipes. Throughout the chapters, you not only get great meal ideas but also a glimpse into one life that accomplished many things. Father Greco, born in 1894, built churches, schools, camps and even a ninety-six foot ship for “children to play and adults to sit and relax.” The Star of the Sea took five years to complete. But more than anything the Bishop loved to cook and share his recipes with anyone and everyone one. I chose the Chinese Barbecued Ribs because it’s so simple and savory! It makes enough to load up a platter and share, a notion that I think Father Greco would find absolutely heavenly.
The fact that something this comforting, soothing, and delicious would one day be a huge restaurant trend doesn’t surprise me at all. The only thing surprising is that it took so long for it to happen. Brodo. The Italian name for one of the favorite sipping soups of all time – Broth. The craze has already begun and you’ll be seeing more and more “Brodo” restaurants opening up as the demand for lighter, healthier, more satisfying restaurant meal choices increases. The magic of Brodo is about to go mainstream and the restaurant that does it well will be capturing lightning in a bowl! It’s going to be fun to see eateries across the country embrace what home cooks have known for centuries. Broth is the be-all and end-all. What got me through high school heartbreaks? Brodo. What made falling off my bike a little less painful? Brodo. What saw me through numerous flu seasons? Brodo, of course. If you ask my family, they’ll tell you that I make a pretty decent Brodo, especially with chicken and turkey parts. I’ve tweaked my recipe through the years, and, at least for now, this is my favorite variation. So after this last week of feasting on cookie platters and eggnog, just ahead of all the New Year’s Eve parties, make a big pot a Brodo. It’ll sooth your tummy and feed your soul.