Monastic cooking

[Anthony]

Last time I was in Thessaloniki I saw a book on monastic cooking, written I think by the Abbot of a monastery on Mt Athos. Unfortunately I didn't get it. I would be very interested if those with experience of monastic cooking could tell me (us) a bit about it. I know only that it is mainly vegetarian http://www.monachos.net/mb/clipart/happy.gif, and that I might have to throw my curry spices out http://www.monachos.net/mb/clipart/sad.gif.

[Fr Seraphim (Black)]

Dear Anthony,
I was cook at Stavronikita Monastery, Mount Athos, for many years - with great humility I am ready for any questions - and yes, you will have to say good-bye to the curries!

[Anthony]

Dear Fr Seraphim, bless.

Thank you for your kind reply. I am sorry I haven't responded earlier, but I have been busy with beginning-of-term "excitements". To have been a cook at a monastery on Mount Athos must have been a great blessing. I wonder if you could briefly discuss some of the principles behind the preparation of monastic food, including some of the prayers and blessings used (especially any that could be properly used by laymen), and perhaps an example of one or two common "recipes". I remember, for example often having a simple dish with fish and vegetables, which tasted extremely healthy.

Anthony

[Mother Evfrosinia]

Dear Anthony,
I've been in charge of the kitchen and the head cook here at Lesna monastery for 18 years now. We follow the Optina monastery typicon for fasting. The most important thing to remember is to do everything with a prayer and a blessing. I always try to remember to pray to St. Evfrosinios the Cook. It's also important to remember that there's a liturgical aspect to every meal in a monastery: each meal is a reminder of the Last Supper. That's why we eat together, in silence and with spiritual reading. Skipping a meal is almost the same as skipping a church service, and monastics are reminded that if we leave a meal early, before the last blessing, we are like Judas, who left the Last Supper before everyone else. We also follow St. Theodore the Studite's rule of cooking only once a day, for the noon meal. In the evening we heat up whatever is left from lunch. We always try to have balanced, nutritious and tasty meals, so that that people don't waste time dreaming about food or try to "eat out". We do use spices, including curryhttp://www.monachos.net/mb/clipart/happy.gif, but not excessively. Our sisters and most of our pilgrims really like the cooking here, so if you would like a recipie for something specific I'll be happy to share.
in Christ, m. evfrosinia

[Fr Raphael Vereshack]

Dear Mother Evrosinia,
Could you provide us with a few of your monastery recipes?
They might be of help to this culinarily very challenged hieromonk.
In Christ- Fr Raphael

[Catherine]

Dear Mother
Thank you for the information on monastic cooking at Lesna Monastery.
It has been awhile since we have heard from you.
Could you tell us about the 120th anniversary of your foundation held on Sunday, October 2nd ?

In Christ
Catherine

[Mother Evfrosinia]

I don’t think it would be really right to turn Dr. Steenberg excellent site into a cookbook. I have some of our recipes in a separate file and will be happy to send them on to anyone interested, just email me and let me know if you’re looking for something specific (Fr. Raphael, I've sent them to you already). We’ve been approached several times by people asking for a cookbook, so perhaps this is a good way to see if there’s enough interest and a real market out there. Another point to remember is that monastery kitchens rarely have very exact recipes, especially if one has a large kitchen garden and is dependent on what comes along during the gardening season. Also, great effort is made not to waste anything and to use up any leftovers. You have to be very flexible. To anyone really interested in this type of cooking I would recommend the series of “From a Monastery Kitchen” cookbooks put out by Br. Victor-Antoine d’Avila-Latourrette, of a Benedictine monastery in upstate New York. The recipes are vegetarian, many of them are fasting, and they’re quite simple and flexible. Catherine and others, I'll write a little about our feast where I posted the original message. There are a few photos posted on the ROCOR web site. with love in Christ, sinful m. evf.

[Anthony]

Dear Mother Evfrosinia,

Thank you for this very valuable information. I agree that this thread should not turn into a cookbook, and will write to you privately; at the same time I am sure that there would be a market for such a book! I am also relieved to hear that curries are not completely out.

I would be interested to learn more about St Evfrosinios.

Anthony

[Olga]

Attached is a short life of St Ephrosynus the Cook