Archive for cabbage
We all survived the Mayan apocalypse. Now, it is a time for new beginings and celebrations. So start this New Year by getting good and ducked up. If you have not enjoyed a good duck recently (or ever!) pick some up. Here, we marinated fresh duck breast in Asian inspired spices and pan seared it.; served it over a crispy yellow squash pancake and wilted Chinese cabbage and spinach. A drizzle of citrus infused sweet and spicy pan sauce made this, quite simply, a duck to remember! Now, go duck yourself-and enjoy!
St. Patty’s Pie
Honey Mead Corned Beef
- 3-4 pound beef brisket
- 1 cup mead (or use white wine and add 1 Tbs honey)
- 1 cinnamon stick
- 1 tsp. mustard seed
- 1 tsp. black peppercorns
- ¼ cup juniper berries
- 2 bay leaves
- 1 slice fresh ginger
- 1 tsp. whole cloves
- 1 Tbs whole allspice
- ¼ cup apple cider vinegar
- 1 Tbs honey
- 3 cups water
- 1 Tbs. salt
- 1 tsp. fresh ground black pepper
- 2 leeks, finely sliced white parts only
- 3 carrots finely diced
- 10 ounces fresh peas
- 10 ounces pearl onions, peeled
- ½ head of green cabbage, thinly sliced
- 1 tsp. savory
- 1 tsp. salt
- ½ tsp. fresh ground black pepper
- 1 can (14.5 ounces) Guinness
- 2 Tbs butter
- 2 Tbs flour
- 1 Tbs neutral oil (like canola)
- 3 potatoes, roughly chopped
- 1 parsnip, roughly chopped
- 2 Tbs. butter
- 1/3 cup milk
- Salt and pepper to taste
- 2 Tbs panko bread crumbs
- Parsley, finely chopped for garnish
Place the brisket and all ingredients in a slow cooker (or large stockpot, covered over low heat) and cover. Make sure the liquid will cover the brisket, add more water as necessary. Cook (do not let it boil) for 6-8 hours until fork tender. Remove, trim away the fat and slice against the grain into bite sized bits.
In a large sauté pan over medium heat, heat the oil and butter. Add the onions and leeks and cook for 2-3 minutes. Add the savory, peas and carrots and cook for several minutes, until slightly softened. Add the cabbage and cook until the cabbage has softened, but still has a little crispness, about five minutes. Season with salt and pepper. Add the flour and stir to coat the vegetables, cooking another 2-3 minutes. Add the Guinness and reduce until the sauce has thickened, about 5-8 minutes. Remove from the heat.
Heat a stockpot with salted water and cook the potatoes and parsnip over medium heat until fork tender. Remove and drain, then return to the pot over low heat adding butter and milk. Mash until smooth, season with salt and pepper.
To assemble use a casserole dish. Mix the corned beef with the vegetable filling in a separate bowl then layer the casserole dish ¾ the way up. Pipette the mashed potatoes on top and sprinkle with panko bread crumbs. Brown the potatoes under the broiler on high for 3-5 minutes. Remove, garnish with parsley and serve.
If you get Southern Living’s Daytime TV in your area, tune in today and watch us prepare a delicious fall dish!
- ½ head red cabbage
- 3-4 medium carrots
- 3 medium beets
- 2 Tbs apple cider vinegar
- 1 tsp sugar
- 1 tsp celery seed
- 1 tsp salt
- ½ tsp fresh ground pepper
- ¼ cup mayonnaise (best is homemade)
Preheat the oven to 325 degrees F. In a shallow roasting dish place the washed beets. Cover with a drizzle of olive oil and lightly with salt and pepper. Roast for about 30-35 minutes. Allow to cool. Peel the beets and finely dice. Using a mandolin, or slicing thinly, cut the carrots and cabbage into thin slices. Combine all the ingredients.
I think my friend Rebecca, from Chow & CHatter would agree: sometimes there are few things as satisfying as some proper fish ‘n chips. My good friends Steve and Nancy at Whitney’s hooked us up with some superb cod. Add a little beer, batter and more beer and there you go. Home made tarter sauce, carrot and beet slaw and some malt vinegar for the handcut chips and off you go.
Proper Fish ‘n Chips
- 1 Tbs malt vinegar,
- 1 tsp salt
- ½ tsp pepper
- 2 cups flour
- 1 tablespoon baking powder
- 1 bottle Guinness, cold
- 1 ½ pounds cod cut into small strips
- Cornstarch, for dredging
Heat oil to 350 degrees F. In a bowl, whisk together the flour, baking powder, salt. Whisk in beer until the batter is smooth and the consistency of thin pancake batter. Refrigerate for 1 hour. Lightly dredge the fish strips in cornstarch. Dip the fish into batter and slowly lay it into the oil and cook, turning as needed until golden brown, about 3-5 minutes.
Halloween today has become a time of prepackaged sweet treats. But in the history of Halloween there is a rich and delicious gastronomic lore. One of the traditional dishes from the Emerald Isle for this festive occasion is Colcannon. Traditionally a basic side dish of cabbage and potatoes, this doc’d up version offers a complete meal with a cornucopia of fall flavors. There are also a tremendous amount health benefits to found within:
- Antioxidants like Vitamins C and E (butter, potatoes, kale and cabbage)
- Vitamins A, D and K (Butter and milk)
- Calcium (kale butter, milk and cheese)
- Vitamin B6, copper, potassium and manganese (potatoes)
- Phytochemicals (like isothiocyantaes) which may help protect against cancer (cabbage and kale)
- Fiber (potatoes, kale and cabbage)
- Flavonoids which act as anti-oxidant and anti-inflammatory agents (cabbage and kale)
So move beyond a reheated can of Hallow beanie weenies for your fall celebration meal and enjoy a healthful, delicious and traditional festive food guaranteed to keep the hunger goblins at bay. For a more healthful accompaniment, just leave out the bacon.
- 1 tsp olive oil
- ½ pound red cabbage, sliced thinly
- 4 leeks (white parts only)
- ½ cup sliced tart apples like Granny Smith
- Juice of 1 lemon
- ½ pound of kale, sliced thinly (remove the stems)
- 1 ½ pounds of potatoes
- 4 oz whole milk
- 4 oz butter
- ½ tsp mace (or nutmeg)
- ½ tsp cinnamon
- ½ tsp fresh ground black pepper
- 1 tsp salt
- 4 oz cheddar cheese
- ½ pound bacon, cooked, drained and crumbled
- ¼ cup bread crumbs (for topping)
Sauté the cabbage, leeks and apples with the olive oil and lemon juice, about five minutes then set aside. Steam the sliced kale for about five minutes, until bright green and set aside. Cook the potatoes in boiling water until fork tender. Remove, drain and return to the pot adding the butter, salt, pepper, cinnamon, mace, cheese and milk. Mash the potatoes until creamy. Add the cabbage, apples, leeks, kale and bacon. Place in 8oz ramekins and top with bread crumbs. Place under the broiler until the bread crumbs have browned. Serve immediately.
Makes ten 8oz servings.