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Corned Beef Hash
Corned Beef Hash
After all, the hash is the best reason to make corned beef and cabbage in the first place. Recipe adapted from the March Bon Appetit Magazine. Makes 4 servings.
6 slices bacon
2/3 cup finely chopped onion
1/2 cup chopped cabbage reserved from corned beef
1/2 cup chopped vegetables (mixture of carrots and rutabagas) reserved from corned beef
2 cups finely chopped corned beef
2 cups chopped potatoes reserved from corned beef
2 large eggs, beaten to blend
2 tablespoons (1/4 stick) butter or olive oil
Poached or fried eggs.
Heat large nonstick skillet over medium heat; saute bacon until crisp. Remove bacon from pan, leaving 2-3 TB of drippings in the pan. Add onion to skillet and sauté until soft, about 5 minutes. Add cabbage and chopped root vegetable mixture and sauté 5 minutes. Transfer vegetable mixture to bowl; stir in corned beef, potatoes and bacon. Season to taste with salt and pepper. Add beaten eggs and toss to coat.
Melt butter in same skillet over medium-high heat. Add corned beef hash mixture and cook until golden brown on bottom, occasionally pressing down with spatula, about 4 minutes. Turn hash mixture over in small portions and cook until second side is golden brown, occasionally pressing down with spatula, about 3 more minutes.
Serve topped with poached or fried eggs.
Corned Beef and Cabbage
Corned Beef and Cabbage
Based on a recipe found at Cooking.com, this preparation with rutabagas added is a family favorite. Serves 4-6.
2 medium yellow onions, peeled
6 whole cloves
3 1/2-lb. piece corned beef, preferably bottom round
2 bay leaves
8 black peppercorns
6 large carrots, peeled and cut into thirds
1-2 large, or 3-4 small rutabagas peeled and cut into large chunks
6-8 yellow potatoes, peeled and halved
1 medium head green or savoy cabbage, washed, cored and cut into six wedges
Salt and pepper to taste
Stud onions with cloves. Rinse corned beef in cold water to remove brine. Put beef in a large pot and add onions, bay leaves, peppercorns, and enough water to cover. Bring to a boil over high heat, cover and reduce heat. Simmer beef for 2 1/4 hours, skimming occasionally.
After 2 1/4 hours add the carrots, rutabagas and potatoes. Return to a simmer and cook, covered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the vegetables are tender.
Transfer beef to a cutting board. Tent loosely with foil. Transfer vegetables to a platter. Remove cloves from onions. Strain cooking liquid, discarding bay leaves and peppercorns. Return liquid to pot and cook over high heat until reduced by one-third, 20-30 minutes. Season to taste with salt and pepper.
Return vegetables to stock and heat through for about 5 minutes. Cut beef across the grain, in 1/4-thick slices. Arrange beef and vegetables on warmed platter. Moisten with stock. Serve with additional stock and hot mustard if you like.
Strawberry Sauce
Strawberry Sauce
3 C Frozen Strawberries, hulls removed
1/2 C maple syrup, or to taste
Thaw strawberries slightly and chop them up a bit. Cook strawberries and syrup about 10-15 minutes, stirring frequently as they begin to bubble. Adjust sweetness with more syrup, to your taste.
Whip cream until fluffy. Butterworks cream whips up quickly, be careful not to make butter! Sweeten if you like.
In individual bowls, split a scone, top with berry sauce and cream. Dream of spring!
Cream Scones
Cream Scones
1 1/2 C ww pastry flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 C maple sugar or other sweetener
1 C Cream
Preheat oven to 400F. Blend dry ingredients in a bowl, then quickly stir in the cream. Turn out onto a lightly floured board and kneed very gently 8 times, just to bring it together. Pat out to an even thickness, and cut into 6 wedges, or rounds with a biscuit cutter. Carefully lift onto a baking sheet. Brush with a bit of cream. Bake 10 -12 minutes until just lightly golden.
Cabin Fever Strawberry Shortcakes
Cabin Fever Strawberry Shortcakes
In the mood for spring food? Since we have these great frozen strawberries, this seems like a good antidote to too much snow! This recipe has a few steps, but don't worry, it goes together easily. While the scones are baking, cook the strawberry sauce. While those both cool, whip the cream. Assemble just before serving. Serves 4 to 6.
Curried Tofu Sandwiches
Curried Tofu Sandwiches
1 cake tofu
1 tbsp oil
2 garlic cloves, minced
1 or 2 tsp red Thai curry paste, to taste
1 Tbsp fish sauce
1 Tbsp soy sauce
Pat tofu dry and slice into 4 even slices along the wider side. Pat these dry again. Combine the garlic, curry paste, fish sauce and soy sauce. Coat the tofu slices with the spice mixture. Heat oil on a griddle and brown the tofu on both sides.
To assemble the sandwiches, toast the bread and spread with mayo, if you like. Then layer on the tofu, vegetables and top with another slice of bread. The tofu is good cold or warm. Enjoy!
Thai Curry Tofu Sandwich
Thai Curry Tofu Sandwich
Makes 2 sandwiches
I love a good sandwich and am always looking for interesting combinations. I've eaten many with coleslaw this winter, and thought the fermented vegetables would be a yummy alternative. - Heather
4 Slices Patchwork Bread
Pete's Fermented Vegetables
4 Curried Tofu Slices (below)
sprouts
thinly sliced onion
Mayo, optional
Stir-fried Kohlrabi and Mushrooms
Stir-fried Kohlrabi and Mushrooms
Serves 4 as a side.
1 TB cooking oil
1 small onion, or several shallots, thinly sliced
1 clove garlic, chopped
6 oz. shiitake mushrooms, sliced, stems removed
1 lb. kohlrabi, peeled and cut into thin, matchstick slices
1 TB water
2 tsp soy sauce
2 tsp dark sesame oil
2 tsp cider or rice vinegar
1/4 tsp white pepper
1 tsp dried ginger or 1 tablespoon fresh, chopped ginger
Heat oil in a large skillet or wok over high heat. Add onion and garlic (and fresh ginger, if using) and cook stirring frequently for about 1 minute. Add mushrooms, continue cooking another minute or two. Add kohlrabi and cook for three minutes, stirring frequently. Add the water, soy, sesame oil, vinegar, pepper and dried ginger. Cover, reduce heat slightly and cook at a high simmer for about 5 minutes, until kohlrabi is crisp tender.
Soy Dipping Sauce
For Dipping Sauce:
1/4 cup soy sauce
1 TB cider or rice vinegar
1 TB dark sesame oil
1 TB toasted sesame seeds
1 TB honey
1 large clove minced garlic
1 1/2 tsp peeled and grated ginger
2 TB minced shallots
Preheat oven to 200F. In a food processor, process the tofu, ginger, garlic, fish sauce, soy sauce, flour and soymilk or water, until smooth. Add more liquid if the batter is too thick. It should be easily spoonable. Mix in cilantro, chopped fermented vegetables and cayenne. Heat oils in a large nonstick skillet over medium-high heat. Spoon batter into pan, about 3 TB of batter for each pancake. Cook until browned on one side, about 3 to 4 minutes. Then flip and repeat. Place cooked pancakes in a pan in preheated oven while you finish with the rest of the batter.
Mix all ingredients for dipping sauce in a small bowl. Toss the sprouts with 1/4 cup of the dipping sauce and arrange on platter. Place tofu pancakes atop the sprouts and serve with extra dipping sauce on the side.
Tofu Kimchee Pancakes
Tofu Kimchee Pancakes
This recipe was adapted from How to Cook Everything Vegetarian by Mark Bittman. Serves 4.
12 to 14 oz. firm tofu
2 tsp dried ginger, or 2 TB fresh chopped ginger
2 cloves chopped garlic
2 tsp fish sauce
2 tsp soy sauce
6 TB whole-wheat pastry flour
1/4 cup, or more of soymilk or water
2 tsp dried crushed cilantro, or 2 TB fresh chopped
1 cup chopped Fermented Vegetable Medley
cayenne pepper to taste
2 TB sunflower oil
1 TB dark sesame oil
4 cups sprout mix
