Thursday, March 27, 2014

March 27: St. Rupert

St. Rupert 


Saint Rupert was born in what we call Germany in the 7th century, where he became a priest and then a bishop. He worked very hard to tell people about Jesus so that they would become Christians. Then the Duke of Bavaria (also part of Germany) asked Rupert to take over a town that was almost deserted, called Iuvavum. Rupert build a church, a monastery, and a school. He brought in missionaries to work with the people. Now Iuvavum is known as the thriving city of Salzburg, Austria.


St. Rupert knew that the best way to save a dying town was to bring them real food…for their souls. That’s why he built a church first. But he fed the people in other ways, too. He created jobs for them, he fed their minds, and he fed their stomachs. Today, try this simple but delicious Salzburg-style supper, the original skillet meal. It’s called Gröstl.
1½ tbsp olive oil

1 lb smoked bacon or cooked ham, cubed.
1 onion, cut in large dice.
1 lb. boiled, chilled and cubed potatoes (waxy ones like red potatoes work best)
1 to 1½ pounds cooked potatoes (preferably waxy ones)
1 ½ teaspoon paprika
1 pinch chili powder
1 tsp caraway seeds (optional)
Fresh parsley, chopped
1 egg per person.
1. Heat oil in a 12” cast iron skilled. Fry the bacon and onion together for 10 minutes until the bacon is golden. Remove the bacon and onion to a plate lined with paper towels.

2. In the bacon fat, fry the potatoes for 10 minutes until golden. Add the spices and cook 1 minute until fragrant. Return the back and onion to heat through. Sprinkle with parsley.

3. In a non-stick skillet, heated with a little more oil, fry the eggs the way you like them (over easy, over medium, etc.).

4. To serve, scoop some of the bacon and potato mixture into a bowl and top with a fried egg.

St. Rupert, pray for us!

More reading for parents: