Tuesday, March 17, 2015

Corned Beef & Cabbage

We had to go a little early with our St. Patrick's celebrating. So last night we left our roots behind and clung to that small strand of Irish blood as we enjoyed Corned Beef & Cabbage.

I keep it really simple.
The Corned Beef (from Trader Joe's) cooked all day on low in the slow cooker with a quartered onion, two carrots, three celery ribs and a big sprig of Thyme.

Later, I pulled the Corned Beef out for a bit and put the carrots and potatoes on the stove in liquid I transferred from the slow cooker. Cored cabbage went in, cut in 1/8th and finally we were ready for the big bowl: Corned Beef, potatoes, carrots and cabbage (with lots of butter) and a little side of bread.

It's not a lot of work and I often wonder why I only make it once a year. But here we are. 

I hope you have fun in the kitchen today with or without the Irish focus! And, may the road rise up to meet you!

Tuesday, October 8, 2013

485 Degree Roasted Chicken with Perfect Garlic Roasting Sauce

from Food 52

If fall brings the roasted chicken back to your weekly menu, you have to try this style.

For me, the weekly roasting of the bird seems to be required. Typically, I fill the bird with lemon and a whole bud of garlic along with thyme. It's an Ina Garten recipe she calls perfect and I quite agree. After we dine on the freshly roasted meat, I have a couple of lunch options for the week. The bones become stock and, well, I feel saavy using every inch of the delightful gift and then some!

This week, Amanda and Merrill at Food 52 urged the use of this recipe. It's wonderful. The printed version is found here.

It's lovely to find a straightforward and simple roasting and deglazing recipe and this one is yummy. So, give it a try. We did just share that bowl of sauce. Fun!

One note: I used a brined chicken from Trader Joe's. I could have held back on salt. Especially in the sauce.

Bon Appetit!

Friday, March 22, 2013

Dreaming about

Home grown tomatoes. Four plants in. Now we wait. Salt at the ready.

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