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ISO: Did we do this yet? ISO your St. Patrick's Day (week) creations?
- Thread starter dawnnys
- Start date
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Traditional but terrified >>>
Argh; I just found out I'm hosting lunch on St. Patrick's Day, for friends. I had planned to just do sliced corned beef from the deli (yes, not authentic, my Irish great-grandmother would laugh, but I can't figure out how to do corned beef here in Israel), braised green cabbage, and champ, but the green cabbage is a new recipe and I'm scared of feeding guests something I haven't test-driven.
Is braised cabbage relatively fool-proof and tasty enough to serve guests, do you think?
But...since none of these guests is American or Irish (or any combination of those), I'm guessing that it will be fine and anything weird will be chalked up to Irish culinary charm, or my strange American ways. smileys/smile.gif
Oh, yes, and Guinness, or some suitably-dark Czech beer, which we love. smileys/smile.gif Sometimes, you have to bend tradition, a bit...
Maybe soda bread and something else as an appetizer...
What are all you creative people doing? smileys/smile.gif
Argh; I just found out I'm hosting lunch on St. Patrick's Day, for friends. I had planned to just do sliced corned beef from the deli (yes, not authentic, my Irish great-grandmother would laugh, but I can't figure out how to do corned beef here in Israel), braised green cabbage, and champ, but the green cabbage is a new recipe and I'm scared of feeding guests something I haven't test-driven.
Is braised cabbage relatively fool-proof and tasty enough to serve guests, do you think?
But...since none of these guests is American or Irish (or any combination of those), I'm guessing that it will be fine and anything weird will be chalked up to Irish culinary charm, or my strange American ways. smileys/smile.gif
Oh, yes, and Guinness, or some suitably-dark Czech beer, which we love. smileys/smile.gif Sometimes, you have to bend tradition, a bit...
Maybe soda bread and something else as an appetizer...
What are all you creative people doing? smileys/smile.gif
What are you braising the cabbage in?
I'm a fan of sauteed cabbage.....chop an onion, thinly slice the cabbage. In a big skillet or saute pan, heat some oil, add the onion and when it's softening, add the cabbage. toss with the onion and oil, season with salt & pepper, put a lid on it for about 5 minutes. Stir occasionally....then I finish it with a squeeze of lemon juice.
If you want some color in this, add a thinly sliced red bell pepper with the cabbage, or some shredded carrot with the cabbage.
I'm a fan of sauteed cabbage.....chop an onion, thinly slice the cabbage. In a big skillet or saute pan, heat some oil, add the onion and when it's softening, add the cabbage. toss with the onion and oil, season with salt & pepper, put a lid on it for about 5 minutes. Stir occasionally....then I finish it with a squeeze of lemon juice.
If you want some color in this, add a thinly sliced red bell pepper with the cabbage, or some shredded carrot with the cabbage.
It's "traditional" to boil up the cabbage...
...in the cooking liquid after you take out your corned beef. This is great served with butter and a little vinegar. And BTW......if you're game...you can corn your own beef ...and it's really good...though you may be out of time by now. I did it in Japan because they will not sell corned beef (though I occsionally smuggled some in).
Anyway.... you may find more takers... and more substance... if you make Potatoes Colcannon where you cook the potato and cabbage together then mash it up, add some scallions or chives, a little butter and cheese and bake en casserole...very yummy. I'll post a better recipe if you're interested.
...in the cooking liquid after you take out your corned beef. This is great served with butter and a little vinegar. And BTW......if you're game...you can corn your own beef ...and it's really good...though you may be out of time by now. I did it in Japan because they will not sell corned beef (though I occsionally smuggled some in).
Anyway.... you may find more takers... and more substance... if you make Potatoes Colcannon where you cook the potato and cabbage together then mash it up, add some scallions or chives, a little butter and cheese and bake en casserole...very yummy. I'll post a better recipe if you're interested.
Rec: World's Best Braised Green Cabbage ...This is delicious if you want to braise it>>
I'm corning a brisket for Friday, have had it in the brine for more than a week. I may do the cabbage this way, however, it's the best cabbage I've ever made.
World's Best Braised Green Cabbage
Makes 6 to 8 servings
1 medium head green cabbage (about 2 pounds)
1 large yellow onion (about 8 ounces), thickly sliced
1 large carrot, cut into 1/4-inch rounds
1/4 cup extra-virgin olive oil
1/4 cup homemade chicken stock, canned broth or water
Coarse salt and freshly ground black pepper
1/8 teaspoon crushed red pepper flakes, or to taste
Fleur de sel or coarse sea salt
1. Heat the oven to 325 degrees. Lightly oil a large gratin dish or baking dish (9-by-13-inch works well).
2. Peel off and discard any ragged outer leaves from the cabbage. Cut the cabbage into 8 wedges. Arrange the wedges in the baking dish in a single layer; they may overlap some, but not too much. If all the cabbage doesn't fit (if the cabbage weighs more than 2 pounds, it probably won't), remove a wedge and use for something else.
3. Scatter in the onion and carrot. Drizzle over the oil and stock or water. Season with salt, pepper and the pepper flakes. Cover tightly with foil, and slide into the middle of the oven to braise until the vegetables are completely tender, about 2 hours. Turn the cabbage wedges with tongs after an hour. Don't worry if the wedges want to fall apart as you turn them; just do your best to keep them intact. If the dish is drying out at all, add a few tablespoons of water.
4. Once the cabbage is completely tender, remove the foil, increase the oven heat to 400 degrees, and roast until the vegetables begin to brown, another 15 minutes or so. Serve warm or at room temperature, sprinkled with fleur de sel or other coarse salt. (The cabbage is excellent the next day, too, either at room temperature or warmed in a moderate oven for about 20 minutes.)
-- From "All About Braising: The Art of Uncomplicated Cooking," by Molly Stevens
I'm corning a brisket for Friday, have had it in the brine for more than a week. I may do the cabbage this way, however, it's the best cabbage I've ever made.
World's Best Braised Green Cabbage
Makes 6 to 8 servings
1 medium head green cabbage (about 2 pounds)
1 large yellow onion (about 8 ounces), thickly sliced
1 large carrot, cut into 1/4-inch rounds
1/4 cup extra-virgin olive oil
1/4 cup homemade chicken stock, canned broth or water
Coarse salt and freshly ground black pepper
1/8 teaspoon crushed red pepper flakes, or to taste
Fleur de sel or coarse sea salt
1. Heat the oven to 325 degrees. Lightly oil a large gratin dish or baking dish (9-by-13-inch works well).
2. Peel off and discard any ragged outer leaves from the cabbage. Cut the cabbage into 8 wedges. Arrange the wedges in the baking dish in a single layer; they may overlap some, but not too much. If all the cabbage doesn't fit (if the cabbage weighs more than 2 pounds, it probably won't), remove a wedge and use for something else.
3. Scatter in the onion and carrot. Drizzle over the oil and stock or water. Season with salt, pepper and the pepper flakes. Cover tightly with foil, and slide into the middle of the oven to braise until the vegetables are completely tender, about 2 hours. Turn the cabbage wedges with tongs after an hour. Don't worry if the wedges want to fall apart as you turn them; just do your best to keep them intact. If the dish is drying out at all, add a few tablespoons of water.
4. Once the cabbage is completely tender, remove the foil, increase the oven heat to 400 degrees, and roast until the vegetables begin to brown, another 15 minutes or so. Serve warm or at room temperature, sprinkled with fleur de sel or other coarse salt. (The cabbage is excellent the next day, too, either at room temperature or warmed in a moderate oven for about 20 minutes.)
-- From "All About Braising: The Art of Uncomplicated Cooking," by Molly Stevens
Not a complaint, but a question ;o) I thought the "Favorite Recipes" forum...
was sort of reserved for recipes from "the other place" or our person favorites that had already been posted elsewhere. Are we not really posting new-to-us recipes on this main forum?
No offense, please. Just wanting to know where to post what. Thanks.
was sort of reserved for recipes from "the other place" or our person favorites that had already been posted elsewhere. Are we not really posting new-to-us recipes on this main forum?
No offense, please. Just wanting to know where to post what. Thanks.
I was going to make the traditional "New England Boiled Dinner" with...
corned beef, carrots, potatoes, onions with beer and vinegar, all together in the crockpot. But since the kids don't like corned beef, I usually end up freezing and forgeting about it till it's a hunk of freezer burn. Since I can only find it in 2+lb packages, I have decided to make the Guiness beef & mushroom pie that Music City Missy posted earlier this week.
Along with Irish soda bread with orange marmalade, cream of potato and leek soup, and steamed cabbage with vinegar. (And green beer if we go out on Saturday after the big parade with the Mummers - I just love them.)
They have a local restaurant here that imports naturally green beer - not colored - this time of year. They have a tradition where they drain it from the delievery truck/tanker and put it into underground storage tank under the restaurant... it's in the neighborhood (Tipperary Hill) where they have the only traffic light in the country that has the green light on top, and the red on the bottom.
corned beef, carrots, potatoes, onions with beer and vinegar, all together in the crockpot. But since the kids don't like corned beef, I usually end up freezing and forgeting about it till it's a hunk of freezer burn. Since I can only find it in 2+lb packages, I have decided to make the Guiness beef & mushroom pie that Music City Missy posted earlier this week.
Along with Irish soda bread with orange marmalade, cream of potato and leek soup, and steamed cabbage with vinegar. (And green beer if we go out on Saturday after the big parade with the Mummers - I just love them.)
They have a local restaurant here that imports naturally green beer - not colored - this time of year. They have a tradition where they drain it from the delievery truck/tanker and put it into underground storage tank under the restaurant... it's in the neighborhood (Tipperary Hill) where they have the only traffic light in the country that has the green light on top, and the red on the bottom.
Some favorites.
Beef Braised in Guinness
2 1/2 lbs boned stewing steak
1 oz flour
2 large onions, chopped coarsely
1 lb carrots, chopped into coins
salt & pepper
2 tbsp lard or oil
3 bayleaves
1/2 pint Guinness (any beer work; wine too)
2 tsp brown sugar
2-3 springs thyme
1 tsp cider vinegar
Trim the meat of all fat and gristle and cut into pieces. Roll in seasoned flour so that the pieces are lightly coated.
Peel and chop the onions and scrape the carrots, cutting them into thin rounds,
Heat the lard or oil in a casserole and first brown the bayleaves in it to flavour the oil. Remove them and fry the meat, a few pieces at a time, so that it is very well browned on all sides. Transfer the pieces to a dish as they become browned.
When all the meat is a fine colour, brown the onions in the same fat. Then add the carrots and let them cook gently, turning them over with a wooden spoon, to coat them slightly with the fat (this helps to keep them whole during the long cooking). Stir in the remaining flour. Return the meat to the pan, pour on the Guinness, let it bubble up, season with salt, pepper and brown sugar and a sprig or two of thyme. Bring to a slow simmer on top of the stove and transfer to a low oven, 325 F for 2 hours.
Add the cider vinegar 30 minutes before the end of the cooking time. Serve very hot with dumplings (optional).
From British Cooking by Caroline Conran Message was edited by: Sylvia_in_Ottawa
Irish Soda Bread
Brother Rick Curry
The Secrets of Jesuit Breadmaking
5 cups sifted all-purpose unbleached flour
3/4 cup sugar
2 teaspoons baking powder
1-1/2 teaspoons salt
1 teaspoon baing soda
1/4 pound (1 stick) butter
2-1/2 cups mixed light and dark raisins,
soaked in water for 15 to 20 minutes and drained
3 tablespoons caraway seeds(I use less or sometimes omit)
2-1/2 cups buttermilk
1 large egg, slightly beaten
Preheat the oven to 350 Degrees F.
Generously butter two (2) - 9 x 5-inch bread
pans.
Stir together the sifted flour, sugar, baking
powder, salt, and baking soda. Cut in the
butter and mix very thoroughly with your
hands until it gets grainy. Stir in raisins
and caraway seeds.
Add the buttermilk and egg to the flour
mixture. Stir until well moistened. Shape
dough into 2 loaves and place in pans.
Bake for 1 hour. Test with a toothpick for
doneness. Cool in pans for 3 to 5 minutes.
Transfer to a wire rack to cool.
Beef Braised in Guinness
2 1/2 lbs boned stewing steak
1 oz flour
2 large onions, chopped coarsely
1 lb carrots, chopped into coins
salt & pepper
2 tbsp lard or oil
3 bayleaves
1/2 pint Guinness (any beer work; wine too)
2 tsp brown sugar
2-3 springs thyme
1 tsp cider vinegar
Trim the meat of all fat and gristle and cut into pieces. Roll in seasoned flour so that the pieces are lightly coated.
Peel and chop the onions and scrape the carrots, cutting them into thin rounds,
Heat the lard or oil in a casserole and first brown the bayleaves in it to flavour the oil. Remove them and fry the meat, a few pieces at a time, so that it is very well browned on all sides. Transfer the pieces to a dish as they become browned.
When all the meat is a fine colour, brown the onions in the same fat. Then add the carrots and let them cook gently, turning them over with a wooden spoon, to coat them slightly with the fat (this helps to keep them whole during the long cooking). Stir in the remaining flour. Return the meat to the pan, pour on the Guinness, let it bubble up, season with salt, pepper and brown sugar and a sprig or two of thyme. Bring to a slow simmer on top of the stove and transfer to a low oven, 325 F for 2 hours.
Add the cider vinegar 30 minutes before the end of the cooking time. Serve very hot with dumplings (optional).
From British Cooking by Caroline Conran Message was edited by: Sylvia_in_Ottawa
Irish Soda Bread
Brother Rick Curry
The Secrets of Jesuit Breadmaking
5 cups sifted all-purpose unbleached flour
3/4 cup sugar
2 teaspoons baking powder
1-1/2 teaspoons salt
1 teaspoon baing soda
1/4 pound (1 stick) butter
2-1/2 cups mixed light and dark raisins,
soaked in water for 15 to 20 minutes and drained
3 tablespoons caraway seeds(I use less or sometimes omit)
2-1/2 cups buttermilk
1 large egg, slightly beaten
Preheat the oven to 350 Degrees F.
Generously butter two (2) - 9 x 5-inch bread
pans.
Stir together the sifted flour, sugar, baking
powder, salt, and baking soda. Cut in the
butter and mix very thoroughly with your
hands until it gets grainy. Stir in raisins
and caraway seeds.
Add the buttermilk and egg to the flour
mixture. Stir until well moistened. Shape
dough into 2 loaves and place in pans.
Bake for 1 hour. Test with a toothpick for
doneness. Cool in pans for 3 to 5 minutes.
Transfer to a wire rack to cool.
Potatoes Colcannon
I'm sure there are a billion recipes for this, but this is what I do. Just saw a new recipe today that included 2 cups of wilted greens of some sort....spinach, parsley(?), kale, etc...wilted separately and then added in. I might try that this year.
1 lb (or so)cabbage coarsely chopped
2.5 lbs (or so) russet potatoes peeled and chopped
Milk, butter, and seasonings to taste
1/2 cup chopped scallions
1 cup shredded chedder, Irish if available
Cook potatoes and cabbage together in salted water, to cover, until the potatoes are tender. Drain well and toss over flame to dry things up. Mash coarsely together using a potato masher.
And milk or cream, butter, and salt and pepper to taste. It should be like mashed potatoes. Mix in scallions and cheese and turn into a buttered casserole. You can keep it until later ...but don't refrigerate... then warm it through in the oven, topping with more cheese if you like. Dot with butter before serving.
I'm sure there are a billion recipes for this, but this is what I do. Just saw a new recipe today that included 2 cups of wilted greens of some sort....spinach, parsley(?), kale, etc...wilted separately and then added in. I might try that this year.
1 lb (or so)cabbage coarsely chopped
2.5 lbs (or so) russet potatoes peeled and chopped
Milk, butter, and seasonings to taste
1/2 cup chopped scallions
1 cup shredded chedder, Irish if available
Cook potatoes and cabbage together in salted water, to cover, until the potatoes are tender. Drain well and toss over flame to dry things up. Mash coarsely together using a potato masher.
And milk or cream, butter, and salt and pepper to taste. It should be like mashed potatoes. Mix in scallions and cheese and turn into a buttered casserole. You can keep it until later ...but don't refrigerate... then warm it through in the oven, topping with more cheese if you like. Dot with butter before serving.