Area priest finds great joy in cooking

FORT RECOVERY - The Rev. Ned Brown had been considering his options for the Easter Sunday meal he'll make for his family.

Lamb was an option, though he wasn't sure his family would like it too much. He considered making steaks like he did one year or maybe the all-time classic, baked ham.

While Brown loves to cook all year long, Easter is a special time to whip up something delicious and create a dish that his family can enjoy.

Brown has been the priest of the Fort Recovery Catholic Cluster, which includes Mary Help of Christians, St. Joseph, St. Paul and St. Peter, since 2015. Brown said he took an interest in cooking when he worked at The Wooden Shoe in Minster as a teen.

His interest eventually turned into something more after he entered the seminary at 23. The seminary had no hired cook at the time, so he took on the job, cooking one or two meals a day for 45 people for the year and a half he lived there.

As Brown grew older, he moved to places such as Rome, Spain and Washington, D.C., learning new recipes and techniques along the way. When in Rome, he learned how to make Italian fare such as his own pasta and sauces. Living in Spain for a year taught him how to make a now personal favorite: paella, a traditional dish made of rice, seafood and meats such as rabbit or chicken.

The priest doesn't shy away from using new methods to cook. Brown said he's purchased a smoker and a grill to add new flavors to his cooking, such as smoking ham instead of baking it.

Now 54, Brown said his success in cooking can partially be attributed to his excitement to learn.

"I've never had a fear of learning to hold me back," he said, adding it's easier to learn to cook today with videos, tutorials and recipes online to use as resources.

When watching videos, it's best to always watch at least three to compare methods, he recommended. Brown's advice for novice cooks?

"Just go for it," he said.

He added that a sense of adventure and willingness to explore new options can be rewarding as a cook - nothing ventured, nothing gained.

Brown said his favorite part of cooking is serving other people and sitting down with company and enjoying a good meal. While he always enjoys cooking, he still feels that occasional nervousness when making a meal for loved ones.

After a long deliberation, Brown settled on one of his favorite dishes to make for Easter - ravioli. Putting his Italian training to good use, Brown quickly got to work creating a handmade dough.

He whipped together a trio of fillings for the pasta, one with sausage and mushrooms, another with ricotta cheese and herbs and a final combination of ricotta cheese with onion, peppers and herbs. A labor of love but something he can proudly serve his family on Easter Sunday.