Saints, Feast, Family
- Traditions passed down with Cooking, Crafting, & Caring -
November 4
Saint of the day:
Saint Charles Borromeo
Patron Saint of bishops, catechists, cardinals, seminarians, spiritual leader, against ulcers;
apple orchards; colic; intestinal disorders; Lombardy, Italy; Monterey, California
Saint Charles Borromeo’s Story
The name of Charles Borromeo is associated with reform. He lived during the time of the Protestant Reformation, and had a hand in the reform of the whole Church during the final years of the Council of Trent.
Although he belonged to the Milanese nobility and was related to the powerful Medici family, Charles desired to devote himself to the Church. In 1559, when his uncle, Cardinal de Medici was elected Pope Pius IV, he made Charles cardinal-deacon and administrator of the Archdiocese of Milan. At the time Charles was still a layman and a young student. Because of his intellectual qualities Charles was entrusted with several important offices connected with the Vatican, and later appointed secretary of state with responsibility for the papal states. The untimely death of his elder brother brought Charles to a definite decision to be ordained a priest, despite his relatives’ insistence that he marry. Soon after being ordained a priest at age 25, Borromeo was consecrated bishop of Milan.
Working behind the scenes, Saint Charles deserves the credit for keeping the Council of Trent in session when at several points it was on the verge of breaking up. Borromeo encouraged the pope to renew the Council in 1562, after it had been suspended for 10 years. He took upon himself the task of the entire correspondence during the final phase. Because of his work at the Council, Borromeo was unable to take up residence in Milan until the Council concluded.
Eventually, Borromeo was allowed to devote his time to the Archdiocese of Milan, where the religious and moral picture was far from bright. The reform needed in every phase of Catholic life among both clergy and laity was initiated at a provincial council of all the bishops under him. Specific regulations were drawn up for bishops and other clergy: If the people were to be converted to a better life, Borromeo had to be the first to give a good example and renew their apostolic spirit.
Charles took the initiative in giving a good example. He allotted most of his income to charity, forbade himself all luxury, and imposed severe penances upon himself. He sacrificed wealth, high honors, esteem, and influence to become poor. During the plague and famine of 1576, Borromeo tried to feed 60,000 to 70,000 people daily. To do this he borrowed large sums of money that required years to repay. Whereas the civil authorities fled at the height of the plague, he stayed in the city, where he ministered to the sick and the dying, helping those in want.
Work and the heavy burdens of his high office began to affect Archbishop Borromeo’s health, leading to his death at the age of 46.
http://www.traditionalcatholic.co/tag/st-charles-borromeo/
Quote:
“Be sure that you first preach by the way you live. If you do not, people will notice that you say one thing, but live otherwise, and your words will bring only cynical laughter and a derisive shake of the head.”
(St. Charles Borromeo)
Prayer:
Visit:
St Charles Borromeo
(d. 1584, Milan, Italy) (Relics: Rome, Italy; Milan, Italy)
Duomo di Milano
(Cathedral of Milan)
Piazza del Duomo 18
20122 Milano, Italy
*The remains of St Charles Borromeo rest within the crypt of this church. Access to this crypt is located on the right side of the main sanctuary. St Charles was a greatly beloved bishop of this city during the late 16th century.
*Located below this church is an ancient baptistery. It was here that St Ambrose baptized St Augustine in 387 AD.
San Carlo al Corso
(Saint Charles on the Corso)
Via del Corso 437
Rome, Italy
*This church is near the Spanish Steps.
*The heart of St Charles Borromeo rests in a reliquary within the altar located behind the sanctuary.
Churches of Honor in Rome
San Carlo ai Catinari (Saint Charles at the Catinari)
Piazza Benedetto Cairoli 117
Rome, Italy
*This church is near the Largo di Torre Argentina. It is dedicated to St Charles Borromeo.
*The painting above the main altar depicts St Charles Borromeo leading a procession of the faithful.
San Carlo alle Quattro Fontane
(Saint Charles at the Four Fountains)
Via del Quirinale 23
Rome, Italy
*This church is south of the Barberini metro stop. It is a small Baroque church created by Francesco Borromini. It is dedicated to St Charles Borromeo.
Chiesa Nuova (The New Church)
Via del Governo Vecchio 134
Rome, Italy
*This church is along the Corso Vittorio Emanuele.
*The chapel to the right of the main sanctuary is dedicated to St Charles Borromeo.
*The body of St Philip Neri (d. 1595) is enshrined in the left transept.
*His private rooms can be visited on certain days of the week. They are located in the right wall of the left transept.
Tomb & Heart
Recipe:
Ossobuco Con Gremolata (Veal)
Ingredients
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4 pcs. cross-cut veal shank
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flour
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2 oz. butter
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2 oz celery
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2 oz carrots
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4 oz onion chopped
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8 oz. white wine
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28 oz can of tomatoes, chopped
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1/8 tsp fresh nutmeg
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4 cups chicken broth
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peel of 1/2 lemon
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2 clove garlic
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1 spring rosemary
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parsley (1 sprig)
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salt
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pepper
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1/2 tsp garlic podwer
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1 tsp cocoa podwer
Directions:
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Dust the veal shanks with flour and brown them in a frying pan in hot melted butter.
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When browned, splash the meat with white wine, let evaporate, and add salt and pepper to taste with a pinch of nutmeg.
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After having browned the veal shanks, add chopped celery, carrots & onion
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add tomatoes
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Braise over a low heat, adding broth occasionally, until the meat begins to come out the bone (about 2 hours).
How to make the gremolata:
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chop the lemon rind, garlic, rosemary and parsley very finely and cook in butter but don't let it brown
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sprinkle over the veal, when almost ready. Cook for another few minutes. and garlic powder and cocoa. cook for a few more minutes and serve
Risotto alla Milanese
Ingredients
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6 TBSP unsalted butter
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1 onion minced
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1 carrot minced
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1 lb Carnaroli rice or arborio rice
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3/4 cup dry white wine
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1/2 -1 tsp saffron threads
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about 5 cups simmering chicken broth
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1/4 c freshly grated Parmesan cheese, plus additional cheese for serving
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freshly ground black pepper
Directions:
How to make the Risotto alla Milanese:
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Melt 4 tablespoons of the butter
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add the onion, lemon zest, and carrot about 5 minutes but don't brown
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Add the rice and stir until every grain is coated and shiny, about 3 or 4 minutes.
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Add the wine and keep stirring until it evaporates.
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Dissolve the saffron in 2 tablespoons of the hot broth and set aside.
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Add the remaining hot broth to the rice, 1/2 cup at a time, stirring constantly , waiting until the broth is absorbed before adding more.
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The risotto alla milanese should always be moist. After about 35 minutes, taste the rice, it should be done al dente.
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Add the saffron, stir, and cook for 3 minutes, adding broth as necessary and stirring constantly.
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Remove from the heat when the risotto alla milanese is still moist and stir in the remaining 2 tablespoons butter and the 6 tablespoons Parmesan.
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Cover tightly and allow the risotto to set for 3 minutes.
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Turn out onto a heated serving dish and serve with freshly ground black pepper and more Parmesan as needed.
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Note: The risotto should be, as we say in Italy, all’onda, or wavy. It should be served slightly moist, not dry
Torta di mele con crema al limone
Apple cake with lemon cream
INGREDIENTS:
Torta di Mele
Ingredients:
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2-3 apples (any apple, but not red delicious)
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3 eggs
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1 cup + 2 Tablespoons sugar
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1 cup milk
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2 ½ cups all-purpose flour
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2½ teaspoons baking powder
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1 tsp salt
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1 stick butter
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1 lemon: zest and juice of a lemon to coat apples
Directions:
1. Pre heat the oven to 375 ° F (190 ° C). Grease the mold, preferably a springform pan (with removable base mold) 9 " or 10"
2. Wash and peel the apples and brush with lemon juice. Beat eggs with sugar until stiff (4 minutes). Once you have the texture you want, pale yellow and fluffy, add the remaining ingredients one by one in the following order: the flour mixed with baking powder, salt, butter at room temperature, and the milk with the vanilla. Whisk in stir (low speed) until well blended, and finally add the lemon zest.
3. Pour the mixture into the mold, and place the apples in a circle starting with the banks and moving toward the center. Bake at 375 °F for 60 minutes. Sprinkle a little icing sugar if you think necessary. Serve warm or cold.Bon appetit!
note: avoid placing the cream in the center of the cake, so you will use that area to do the "needle test" to check later on cooking. Now pour the slices of almonds and granulated sugar.
Notes:
Use a greased flower nail to place in the center of the pan, to help the cake rise and cook evenly. This is a great tip to use in any 10 inch diameter cake or larger. After baked and cooled, just pull out the nail.
style-rustic-apple-cake
