“Comfort food is most rewarding when we attach it to a spiritual memento,” says Kristen Miho.
Kristin Miho is the business director of Florida Catholic Media, a Florida-based Catholic news outlet serving the dioceses of Orlando, Palm Beach and Venice, and the Archdiocese of Miami. In addition to the support of her colleagues, Kristen offers different twice-weekly tested recipes curated by internet and family cookbooks. In her own words below, Christine details her Catholic life and cooking:
It may sound cliched, but growing up in an Irish and Italian family, food was more than just sustenance. It was a means of gatherings. A way to add joy to celebrations, whether weddings, first communions, or graduations. A car to remember the loved ones who probably always burn dinner rolls or make the most amazing Sunday sauce. A vehicle for hope when a family gathers around a darkened table during a storm or gathers around that table to pray for a loved one who has been suffering. All while we were waiting for the soup to cool down a bit.
Comfort food is more important when we attach it to a spiritual memento, right? It’s like this scene in ratatouille When a bite of a simple signature dish transports a die-hard old critic back to his childhood days enjoying his mother’s cooking. I was torn just thinking about that scene. I think this is because food and cooking are not just a noun and a verb; It’s so much more—promises, family, memories, even mutual memories, like “I bet I could make Aunt Vera’s cannoli shell better if I used a touch more Marsala wine.” (Don’t tell Aunt Vera that I said that.)
Basically, I grew up in Connecticut in a very tight-knit family. The Catholic Church has always had a huge impact on our lives. We knew the nuns. We knew the priests. One of my best friends as an adult was my former high school principal, Sister Madeleine. and cooking? Well, I’m sure other people have had a similar experience where the joys of cooking have been learned from osmosis as much as from stained family recipe cards – and “spending time” with Sister Edna in the school garden and kitchen for any (allegedly) offence. I love to cook because I love to give. I also like to get compliments, which is a bit selfish, but, come on, some of the dishes I learned from Nonna and my sister Edna are great.
Yes, there are things that my husband and son prefer. Now that my son is a chef in his own right – my proud mama is here – I think it’s safe to say he’s already forgotten more about cooking than I know.
But in all seriousness, seeing him embrace cooking—and on a professional level to boot—is a wonderful thing to watch. Not only can he take things from his childhood, but he will definitely be able to teach me a thing or two.
I mean me she did Have Aunt Vera’s cannoli recipe go from “It’s cute” to “Man, that’s cool.”
With our relaunched brand, we knew we wanted to add features that bring people together – movies, books, and food.
When it came time to launch, I thought, Well, I’m not Martha Stewart. “Recipes curated by Kristen Miho” are not worth the clicks. “Catholic Chef”.
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Recipe: simple tiramisu
Serves 4 to 6
- 1 cup heavy whipping cream
- 1/2 cup brewed coffee
- 1 double shot espresso
- 1 pound of mascarpone cheese
- 1/2 cup granulated sugar
- 3 tablespoons kahlua liqueur
- 20 Lady Finger (Italian light rectangular biscuit with icing sugar on one side)
- cocoa powder
- 1 ounce grated dark chocolate
- Refrigerated whipping cream and the bowl of an electric mixer (or a standard metal mixing bowl). Mix coffee with espresso and cool.
- Beat the whipping cream until it reaches stiff peaks. This can be accomplished in a few minutes with an electric mixer or by hand (times vary depending on arm strength and endurance).
- Place the cheese, sugar, and kahlua in a medium bowl and mix until smooth.
- Add the whipped cream to make the cheese mixture.
- Soak the lady’s fingers in the espresso for a few seconds, rotating them to cover all sides.
- Place ladyfingers side by side in the bottom of an 8″x8″ skillet.
- Put half of the cheese mixture on the ladyfinger in the skillet. Smooth with a spoon or spatula. Sift cocoa powder onto the surface of the layer.
- Apply second layer of ladyfinger and remaining cheese mixture. Sift cocoa powder and half the sweetness of the chocolate. Cover with plastic wrap and cool.
- To serve, use the remaining chocolate chips by sprinkling a few on eight plates. Cut the tiramisu into eight rectangles and serve.