By EMMALEE ITALIA
Contributing Editor
During a recent small group session at my parish when discussing the Eucharistic meal of the Mass, our group agreed that God intentionally appeals to our human senses when he wants to make an impression.
Having created us both body and soul as a way to experience the world and come to know him, I’m certain it’s no accident that things we encounter through our senses leave an impact; if it’s a positive experience, we yearn for more. A delicious meal is probably my favorite example.
Although I’m not sure I qualify as a foodie – there are some spices and textures that remain foreign to me or downright unappealing – I have grown in my adult years to appreciate a variety of cuisines that spring from different cultural influences. And I enjoy trying to replicate those flavors in my own kitchen, and in the kitchens of those for whom I cook. I’m in the process of starting a personal chef business, and I love the prospect of preparing good food from scratch for those who might not have the time to cook for themselves.
The warm memory associated with certain foods keeps me returning to old favorites, while a new spin on a dish or an unexpected flavor combination piques my curiosity. Given that God is the original source of all these tantalizing ingredients is proof enough to me that he designed us to enjoy meals, to savor his banquet.
So, it’s no great surprise that the Mass and the Eucharistic meal appeals to all five of our senses: sight, touch, taste, smell and hearing. We are surrounded by artistry and ritual that turn our thoughts heavenward, we smell the burning incense, we hear songs of praise and petition, we taste the consecrated Body and Blood of Christ.
Jesus gave himself to us in a meal. He could have just given us his Word and called it sufficient. But instead, he gave us a Sacrament that involves our senses, that we might experience him with our whole selves.
When Lent calls us to abstain from meat on Fridays, that sacrifice changes the sensation. We omit a central element, and for those of us who regularly enjoy meat, it does feel like something is missing. Texture and taste are altered in its absence.
But what if that omission helps to elevate the resulting simplicity of our meal?
Removing the star attraction entrusts the remaining ingredients to make up for its absence. When you don’t have the flavor of the meat overpowering the dish, suddenly the supporting cast of ingredients can take center stage and be recognized for their own beautiful characteristics. Herby, earthy, chewy, crunchy, bright, spicy – all of these sensations can come to the forefront through humble ingredients from the farmer’s market or personal gardens.
And it’s probably not unlike how Jesus and his disciples ate on a regular basis. Moving from town to town as Jesus spread the Good News, they were bound to make use of what was available and affordable; meat would have been a very occasional luxury.
Although we Easter people look forward to the feasts associated with Jesus’ Resurrection, Lent is a great opportunity to appreciate the simple. Here’s an easy recipe that features mushrooms in place of meat, complementing the ancient grain bulgur with their savory umami flavor.
EmmaLee Italia is a contributing editor to The Monitor and sole proprietor of Flavors by EmmaLee LLC. For more information email chef@flavorsbyemmalee.com.
Mushroom Bulgur Pilaf
Adapted from https://medlineplus.gov • Servings: 4-6
INGREDIENTS
1 cup onion, chopped (1 medium onion)
1 1/2 teaspoons olive oil
3 cups sliced or chopped mushrooms (about 12 medium button mushrooms)
3/4 cup bulgur
1 1/2 cups low-sodium broth (any type)
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
2 cups packed fresh spinach, roughly chopped
STEPS
1. In a medium saucepan over medium heat, sauté onions in oil until they are softened.
2. Add mushrooms and sauté until beginning to brown, stirring often. Stir in bulgur and continue to stir until browned.
3. Add broth, garlic powder and pepper. Cover pan and reduce heat to low. Cook for 15 to 20 minutes or until bulgur is tender and liquid is absorbed.
4. Remove from heat. Mix in the spinach and serve. Refrigerate leftovers within 2 hours.
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