By St. Alban’s Chapel
and Episcopal University Center (Anglican), LSU.
South Louisiana is blessed with wonderful cooks willing to share their favorite recipes with others. Often those recipes find their way into community fundraiser cookbooks, such as “Saintsational!” from St. Alban’s Chapel and Episcopal University Center (Anglican), a student ministry on the LSU campus.
The book features a collection of recipes, some longtime treasured recipes and others new, from church members, former members, family and friends of the congregation. “While we are not professional cooks, we do share a genuine love of cooking,” said Charmian M. Kendrick, a cookbook committee member.
The book’s introduction says the recipes have been reproduced as they were submitted and that, as is often the case in community cookbooks, means some recipes aren’t clearly written. One recipe, Spanish Salad, has no instructions, but experienced cooks should be able to prepare it.
Church members have served many of the dishes at various church functions, most involving feeding students. The recipes, which are divided into eight chapters, range from artichoke balls and walnut chicken stir-fry to raspberry lemon muffins and peanut butter delights. There is even a recipe for green tomato cake.
Call Laurie Morris at (225) 343-2070 to purchase the book directly from the church office. Or write St. Alban’s Chapel, 5261 Highland Road, PMB 376, Baton Rouge, LA 70808-6547. If ordering by mail, be sure your check or money order includes an additional $3.50 for postage and handling per book.
Cheramie Sonnier is The Advocate’s Food editor. Her email address is email@example.com.
Coriander-Crusted Lamb Chops
Serves 2. Recipe contributed by Jeri Flynn is from “Saintsational!” by St. Alban’s Chapel and Episcopal University Center (Anglican) at LSU.
4 lamb rib chops, cut 1-inch thick
1 large clove garlic, minced
1/4 tsp. minced fresh ginger
3/4 tsp. cumin seeds, crushed
3/4 tsp. coriander seeds, crushed
1/2 tsp. ground cumin
1/4 tsp. salt
1 tbl. olive oil
1. Trim fat from chops and place them on a flat plate. Combine all the other ingredients in a small bowl, then rub the mixture over the chops. Cover chops with plastic wrap and marinate in the refrigerator about 30 minutes.
2. Heat a lightly oiled grill pan over high heat (until almost smoking), then add the chops and sear about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare or 31/2 minutes for medium. Allow the chops to rest 5 minutes before serving.