| Savor |
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The
Ring Bros. Marketplace Newsletter
March 2011
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| Ring Bros. Marketplace Takes People's Choice At Chili Contest |
Ring
Bros. Marketplace was awarded People's Choice in the 7th annual AMVETS Post
333 Chili Fest held Sunday, February 20, 2011 at the Irish Village in
Yarmouth. The winning chili was a Grilled Sirloin Tip and Black Bean
Chili with Avocado Lime Sour Cream. The event was a fundraiser for
AMVETS Cape Cod Post 33 to help fulfill its mission to help veterans in
need.
The chili was prepared during Saturday’s cooking
demonstration. “This is not your run of the mill chili, it’s loaded
with tender steak tips and big chunks of onions, peppers and garlic.
When you bite into it your mouth is filled with all the flavors you
expect from great chili as well as hints of lime, coriander and
chocolate, then the heat from the chipotles light up your
tongue.” said Chef Don Fallon. “This recipe is representative of
the recipes I teach every week at the demo center. I love teaching
people how to cook better. Every week someone comes up to me and fills
me in on their adventures in cooking. Knowing that their families are
eating new and different dishes that were learned at a demo makes me
proud.”
Other winners included Oliver's, Yarmouth Fire Department and The Calladah.
|
Grilled Sirloin Tip and Black Bean Chili
Yield 2/12 qts.
2 Lbs. Sirloin Tips
1 1/2 cups Black Beans, cooked
5 cups Tomatoes, chopped
2 cups, Onion, large chop
9
cloves Garlic,
sliced
1 cup Green Peppers, diced
2 1/2 cups Beef
Stock
2-3 Chipotles, chopped
2 Tbsp.
Oil
2 Tbsp. Oregano
1/2 tsp.
Cumin
2 tsp. Cilantro, fresh, chopped
1 tsp.
Coriander
2 tsp. Black Pepper
1 Tbsp.
Salt
1 tsp. Celery Seed
1 tsp. Paprika
2 oz. Semi-Sweet Chocolate, chopped
1 Jalapeno Pepper, seeds removed, sliced
2 Limes, juiced
1/4 cup Parsley, chopped
Salt, Pepper & Oil as needed for steak
Preheat grill to medium high. Slice the steak 1/4 inch thick and place
into a bowl with some oil salt and pepper and let sit for 5-10 minutes.
Grill the steak until it is about medium well and remove from the grill
and let rest for 10 minutes. Cut the steak into bite sized pieces and
return to the bowl. In a large pot heat 2 tablespoons of oil until it
shimmers. Add the onions and peppers and sauté until soft and slightly
caramelized. Add the garlic and both chilies and stir for one minute.
Add the steak and any juices that have accumulated in the bowl. Add the
coriander, cumin, celery seed, black pepper, oregano and paprika. Stir
for one minute. Add the tomatoes and lime juice and sauté until the
tomatoes have cooked down, about 20 minutes. Add the beef stock and
beans and combine. Add cilantro, salt and chocolate. Simmer over low
heat for 1 hour. Add the parsley and simmer for 15 minutes. Refrigerate
overnight or serve.
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Lime and Avocado Sour Cream
1 Avocado, chopped
8 oz. Sour Cream
zest of 1 Lime
juice of 2 Limes
3 Sundried Tomatoes, chopped
1 Tbsp. Chives
Combine all ingredients in a bowl and refrigerate overnight. |
| Back to top |
| Store
Events |
Thursday March 3, 6-7 pm
Cooking Class: Italian Classics
Gnocchi
Friday March 4, 4-6 pm
Wine & Cheese Tasting
Saturday March 5, 3-5 p.m.
Cooking Demonstration
Jambalaya
Thursday March 10, 6-7 pm
Cooking Class: Italian Classics
Classic Pasta Sauces
Friday March 11, 4-6 pm
Wine & Cheese Tasting
Saturday March 12, 3-5 p.m.
Cooking Demonstration
Irish Potato Crusted Salmon
Thursday March 17, 6-7 pm
Cooking Class: Italian Classics
Pestos
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Friday March 18, 4-6 pm
Wine & Cheese Tasting
Saturday March 19, 3-5 p.m.
Cooking Demonstration
Curries
Thursday March 24, 6-7 pm
Cooking Class: Italian Classics
Chicken and Eggplant Parmesan
Friday March 25, 4-6 pm
Wine & Cheese Tasting
Saturday March 26, 3-5 p.m.
Cooking Demonstration
Sweet & Sour Chicken with Fried Rice
Thursday March 31, 6-7 pm
Cooking Class: Italian Classics
Cannolis |
| Back to top |
| Featured
Products |
NEW!
O.A.T.S Granola
 o.a.t.s.
was born out of a passion to bring granola to an entirely new level of
gourmet, and to elevate granola into a real snack for the foodie.
o.a.t.s.
began after we started to cook our own granola for our families and
friends. We chose to bake with delicious, wholesome, gourmet
ingredients, adding a spice blend that gives it a truly fantastic depth
of flavor. Our granola received rave reviews and people began buying
it!
o.a.t.s. can be eaten on-the-go, served on top of a salad,
enjoyed with ice cream, and of course enjoyed every morning for
breakfast.
Boston Baking Co. Irish Soda Bread
 Authentic
Irish bread loaded with raisins and old-world flavor - available with
or without caraway seeds. Boston Baking, Inc. is a
4th-generation-owned-and-operated family business. We specialize in
wholesale baked goods such as bagels, cookies, scones, seasonal items,
and other specialty bakery products. The Boschettos have been involved
in the baking industry since the early 1900’s, when our
great-grandfather emigrated from Italy to the United States to
establish a bakery in the North End of Boston.
In keeping with
family tradition, Boston Baking, Inc. strives for Quality, Value, and
Innovation - QVI. QVI is incorporated throughout every function at
Boston Baking Inc. Quality is maintained from the time the ingredients
are mixed until we deliver the product to your door. Our renowned “bake
shop quality” is sure to make your bakery program a success. Our new
line of health-conscious, zero trans fats products are an example of
our commitment to innovation.
Laurel Hill Tortilla Chips
 All Natural, No Preservatives, Gluten Free, GMO Free, No Trans fats,
Flavors to Savor, Downright Delicious
SEA SALT & LIME: The destinctive taste of sea salt with a hint of lime
MULTIGRAIN: A wholesome mix of quinoa, chai, oat bran & flax seed grains
CAPER & OLIVE: A zesty combination of piquant caper and olive flavors
PEPITA & SPICE: A hearty blend of pumkin, pepita & spices.
Custom rectangle chip chape to make snacking and dipping easier and more enjoyable! Look for New Nacho Cheese!
New lower price $2.99!
Spring Candy
Belfine Chocolates
 Belfine
is situated in the heart of Belgium, world famous as "The Chocolate
Country". Created on the basis of original recipes, using the finest
ingredients and prepared by their highly experienced professionals,
Belfine's products are a sheer delight and the perfect gift for
chocolate lovers.
 Lindt Chocolates
Lindt
Maîtres Chocolatiers develop and refine our unique secret recipes with
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chocolate of distinct smoothness, characteristic taste, and innovative
flair. Every single piece is created by our unmatched passion for
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have carried on since 1845.
Also look for Hammond's Candies, Niagra, & Melville confections. If you are looking for the best, we have it!
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Hogan Bros. Coffee
 Hogan
Brothers is a unique coffee roasting company dedicated to providing the
finest roasted coffees to its customers. We currently roast and blend
our coffees for discerning restaurants, coffee shops, outlets and
individuals.
We were founded in 1996, by two brothers. Jay and
Jim Hogan, who share a passion for excellent coffees, and who developed
recipes, blends and roasting procedures, which significantly improved
on many existing coffee offerings. They started roasting coffees in the
back of their retail café in Worcester, Massachusetts in April of that
year. They fresh-roasted coffees from around the globe, serving their
clientele. Their roasting and blending processes require constant
monitoring and guarantee consistent, superb tastes.
Blue Crab Bay
 New
Sandbaggers Nuts
Sandbaggers
are gourmet Virginia peanuts seasoned with sea salt and cracked pepper,
sure to delight your taste buds. In the mid-1800's, Sandbaggers were
work boats used to haul oysters and other cargo. They carried
tremendous sails for their size and sandbags were used to keep the
boats upright. Our own Sandbaggers carry tremendous flavor! All natural.
Sting Ray Bloody Mary
A
true combination of our region's flavors, Sting Ray® is a thick, rich
blend of clam and tomato juices spiced with our Chesapeake Bay
Seasoning and freshly grated horseradish. "Dressed" with weathered
fishnet and a nautically tied cord, a bottle makes the perfect gift.
Great alone, as a mixer, or cooking sauce. Recipe brochure included. Be
sure to try Jim's Bloody Mary Chili with ground turkey, roasted peppers
and cilantro - it's awesome! 25 fl. oz. All natural.
Snug Harbor Bloody Mary
Our
version of Sting Ray® Mixer without the clam juice. Freshly grated
horseradish and our signature spicy seasoning provide layers of flavor.
Delicious straight up as a juice cocktail, with alcohol to make a
Bloody Mary, or as an exciting ingredient in creative cooking.
Available "dressed" with weathered fishnet and a nautically tied cord.
Vegetarian-friendly and fat-free! 25 fl. oz.
Stonewall Kitchen
New!
Double Chocolate Pancake and Waffle Mix
 Simply scrumptious!
Rich
and decadent chocolate explodes across your taste buds like party
confetti in our Double Chocolate Pancake & Waffle Mix. We use the
finest chocolate and combine it with only the best natural ingredients
to make the fluffiest, and dare we say, tastiest pancakes and waffles
ever.
 New!
Flatbread Crisps
Simple,
natural ingredients are baked into our recipe for Flatbread Crisps.
Meant to be broken apart and sprinkled upon a favorite soup or salad,
dipped into a savory spread or adorned with a great tasting cheese.
Highlighted with robust, baked-on-top parmesan cheese.
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| Fresh Florida Strawberries |
The
fragrantly sweet juiciness and deep red color of strawberries can
brighten up both the taste and aesthetics of any meal; it is no wonder
they are the most popular berry fruit in the world. Although
strawberries have become increasingly available year-round, fresh
Florida strawberries are at the peak of their season from December -
April.
While there are more than 600 varieties of strawberries
that differ in flavor, size and texture, one can usually identify a
strawberry by its red flesh that has yellow seeds piercing its surface,
and the small, regal, green leafy cap and stem that adorn its crown. In
addition to strawberries that are cultivated, there are also varieties
that grow wild. These are much smaller in size, but feature a more
intense flavor.
History
Strawberries
have grown wild for millennia in temperature regions throughout the
world. They began being cultivated sometime before the Christian era
and were highly prized by many ancient Romans. Yet, after the fall of
Rome, they seemed to have lost their favor until they reemerged in
Europe in the Middle Ages. During this time, they began to be prized
again, more so for their medicinal qualities than for their culinary
value. Cultivation techniques of the European varieties, which were
much smaller than the American varieties, were advanced at this time,
although the resulting fruits were not as sweet and fragrant as the
strawberries of today, and therefore, they did not readily gain
widespread popularity.
It was not until the 18th century, when
coincidence and the workings of Nature's mysteries coincided, that
strawberries developed into the luscious fruit we know them to be and
began to be more widely appreciated. In 1714, a French engineer sent to
Chile and Peru to monitor Spanish activities in these countries
"discovered" a strawberry native to this region that was much larger
than those grown in Europe. He brought many samples back to France,
which were subsequently planted. These plants did not originally
flourish well until a natural crossbreeding occurred between this
species and a neighboring North American strawberry variety that was
planted nearby in the field. The result was a hybrid strawberry that
was large, juicy and sweet, and one that quickly grew in popularity in
Europe.
The strawberry, like many other perishable fruits at
this time, remained a luxury item only enjoyed by the wealthy until the
mid-19th century. Once railways were built and more rapid means of
transportation established, strawberries were able to be shipped longer
distances and were able to be enjoyed by more people. The strawberry is
now the most popular berry fruit in the world. Currently, the United
States, Canada, France, Italy, Japan, Australia and New Zealand are
among the largest commercial producers of strawberries.
Health Benefits
Strawberries
not only look like a fruity heart-shaped valentine, they are filled
with unusual phytonutrients that love to promote your health.
Potent Antioxidant Protection from Phenols
Strawberries,
like other berries, are famous in the phytonutrient world as a rich
surce of phenols. In the strawberry, these phenols are led by the
anthocyanins (especially anthocyanin 2) and by the ellagitannins. The
anthocyanins in strawberry not only provide its flush red color, they
also serve as potent antioxidants that have repeatedly been shown to
help protect cell structures in the body and to prevent oxygen damage
in all of the body's organ systems. Strawberries' unique phenol content
makes them a heart-protective fruit, an anti-cancer fruit, and an
anti-inflammatory fruit, all rolled into one. The anti-inflammatory
properties of strawberry include the ability of phenols in this fruit
to lessen activity of the enzyme cyclo-oxygenase, or COX. Non-steriodal
anti-inflammatory drugs like aspirin or ibuprofen block pain by
blocking this enzyme, whose overactivity has been shown to contribute
to unwanted inflammation, such as that which is involved in rheumatoid
and osteoarthritis, asthma, atherosclerosis, and cancer. Unlike drugs
that are COX-inhibitors, however, strawberries do not cause intestinal
bleeding.
Protection against Macular Degeneration
Your
mother may have told you carrots would keep your eyes bright as a
child, but as an adult, it looks like fruit is even more important for
keeping your sight. Data reported in a study published in the Archives
of Ophthalmology indicates that eating 3 or more servings of fruit per
day may lower your risk of age-related macular degeneration (ARMD), the
primary cause of vision loss in older adults, by 36%, compared to
persons who consume less than 1.5 servings of fruit daily.
Protection against Rheumatoid Arthritis
While
one study suggests that high doses of supplemental vitamin C makes
osteoarthritis, a type of degenerative arthritis that occurs with
aging, worse in laboratory animals, another indicates that vitamin
C-rich foods, such as strawberries, provide humans with protection
against inflammatory polyarthritis, a form of rheumatoid arthritis
involving two or more joints. The findings, presented in the Annals of
the Rheumatic Diseases were drawn from a study of more than 20,000
subjects and focused on who developed inflammatory polyarthritis and
similar subjects who remained arthritis-free during the follow-up
period. Subjects who consumed the lowest amounts of vitamin C-rich
foods were more than three times more likely to develop arthritis than
those who consumed the highest amounts.
How to Select and Store
As
strawberries are very perishable, they should only be purchased a few
days prior to use. Choose berries that are firm, plump, free of mold,
and which have a shiny, deep red color and attached green caps. Since
strawberries, once picked, do not ripen further, avoid those that are
dull in color or have green or yellow patches since they are likely to
be sour and of inferior quality. Medium-sized strawberries are often
more flavorful than those that are excessively large. If you are buying
strawberries prepackaged in a container, make sure that they are not
packed too tightly (which may cause them to become crushed and damaged)
and that the container has no signs of stains or moisture, indication
of possible spoilage. Strawberries are usually available year round,
although in greatest abundance from the spring through the mid-summer.
Like
all berries, strawberries are very perishable, so great care should be
taken in their handling and storage. Before storing in the
refrigerator, remove any strawberries that are molded or damaged so
that they will not contaminate others. Replace unwashed and unhulled
berries in their original container or spread them out on a plate
covered with a paper towel, then cover with plastic wrap. Strawberries
will keep fresh in the refrigerator for one or two days. Make sure not
to leave strawberries at room temperature or exposed to sunlight for
too long, as this will cause them to spoil.
To freeze
strawberries, first gently wash them and pat them dry. You can either
remove the cap and stem or leave them intact, depending upon what you
will do with them once they are thawed. Arrange them in a single layer
on a flat pan or cookie sheet and place them in the freezer. Once
frozen, transfer the berries to a heavy plastic bag and return them to
the freezer where they will keep for up to one year. Adding a bit of
lemon juice to the berries will help to preserve their color. While
strawberries can be frozen whole, cut or crushed, they will retain a
higher level of their vitamin C content if left whole.
Baby
foods containing berries are bereft of anthocyanins, the water-soluble
plant pigments responsible not only for the blue, purple, and red color
of berries, but also for many of their health benefits.
Anthocyanins are found in fresh and frozen berries, but not in processed foods.
A
study published in the Journal of Agricultural and Food Chemistry found
anthocyanins were almost undetectable in canned foods, bread, cereals,
and baby foods containing berries, even in baby foods prepared from
fruits high in anthocyanins, such as blueberries.
This may be
due to anthocyanins' unique chemical structure, which renders them
unstable even at a neutral pH and therefore much more susceptible to
destruction during processing than other phytonutrients, such as
proanthocyanidins. To give your children the full health benefits of
berries, purchase fresh or frozen berries and purée them.
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Strawberry Creme Brulee
Makes 8
8 large egg yolks
2 teaspoons vanilla extract
3 cups heavy cream
3/4 cup granulated sugar, plus 6 teaspoons
4 ounces chopped white chocolate
1 quart Florida strawberries, stemmed, finely chopped
Preheat
oven to 350°F. Place 8 (1 cup) ramekins in a large roasting pan; fill
roasting pan with enough hot water to come halfway up sides of
ramekins. The hot water keeps the humidity up in the oven, preventing
the custards from cracking.
In a large bowl, whisk together yolks and vanilla until combined, set aside.
In
a large saucepan, over medium heat, bring cream and 3/4 cup sugar to a
simmer, whisking frequently; remove pan from heat and stir in white
chocolate until melted. Whisk hot cream into yolks until well combined.
Evenly sprinkle strawberries into each ramekin and then slowly pour
cream into each ramekin, over the strawberries, using a ladle.
Bake 40-45 minutes, or until just set.
Transfer ramekins to a
wire rack and cool 30 minutes before transferring to refrigerator to
chill completely – about 2 hours. When ready to serve, sprinkle a
teaspoon of sugar over each custard, brûlée using a kitchen torch, and
serve with strawberries on the side. If you don’t have a torch, place
ramekins on a baking sheet. Broil for one to two minutes in the
oven, until sugar caramelizes, but does not burn. |
|
Florida Strawberry Spinach Salad
Serves 8
6 cups (32 ounces) strawberries
2 ounces balsamic vinegar
6 ounces fresh baby spinach
4 ounces goat cheese crumbles
1 cup walnuts or pecans (optional)
1 pint fresh blackberries (optional)
½ pint fresh blueberries (optional)
8 ounces Balsamic Vinaigrette
Bring
strawberries to room temperature. Wash, drain and remove caps. Reserve
eight whole strawberries. Slice remaining strawberries in half.
Marinate sliced strawberries in vinegar five minutes. While marinating,
divide spinach into eight equal portions (about 1 cup each) and place
on individual salad plates. Drain strawberries well.
Divide
sliced strawberries equally and arrange on each plate. Sprinkle goat
cheese crumbles and nuts (if using) evenly over spinach and sliced
strawberries. Cut reserved whole strawberries into thin slices. Fan a
strawberry on top of each salad. If using, place blackberries and
blueberries randomly on each plate. Pass vinaigrette. Makes 8 side
salads.
Note: Add sliced grilled chicken breasts (about 1 ½ pounds) for a main course. |
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| Know Your Herbs: Coriander |
Coriander
is probably native to the Middle East and southern Europe, but has also
been known in Asia and the Orient for millennia. It is found wild in
Egypt and the Sudan, and sometimes in English fields. It is referred to
in the Bible in the books of Exodus and Numbers, where the colour of
‘manna’ is compared to coriander. The seed is now produced in Russia,
India, South America, North Africa — especially Morocco - and in
Holland. It was introduced to Britain by the Romans, who used it in
cookery and medicine, and was widely used in English cookery until the
Renaissance, when the new exotic spices appeared. Among ancient
doctors, coriander was known to Hippocratic, and to Pliny who called it
coriandrum for its ‘buggy’ smell, coris being a bug; or perhaps because
the young seed resembles Cimex lectularius, the European bed-bug.
Spice Description
Coriander
is the seed of a small plant. The seeds are almost spherical, one end
being slightly pointed, the other slightly flattened. There are many
longitudinal ridges. The length of the seed is 3 - 5 mm (1/8” - 3/16”)
and the colour, when dried, is usually brown, but may be green or off
white. The seed is generally sold dried and in this state is apt to
split into halves to reveal two partially hollow hemispheres and
occasionally some internal powdery matter. Coriander is available both
whole and ground. The fresh leaves of the plant are called cilantro and
are used as an herb.
Bouquet:
Seeds are sweet and aromatic when ripe. Unripe seeds are said to have
an offensive smell. The leaves have a distinctive fragrance.
Flavour: The
seeds are warm, mild and sweetish. There is a citrus undertone similar
to orange peel. The leaves combine well with many pungent dishes from
India, Mexico and the Middle East.
Preparation and Storage
Coriander
seed is generally used coarsely ground or more finely powdered,
depending on the texture desired. It is best bought whole as, being
brittle, it is easy to mill or pound in a mortar. Ground coriander is
apt to lose its flavour and aroma quickly and should be stored in an
opaque airtight container. Whole seeds keep indefinitely. Their flavour
may be enhanced by a light roasting before use. As coriander is mild,
it is a spice to be used by the handful, rather than the pinch. The
leaves can be chopped or minced before use. They lose flavour when
dried, but may be frozen either blanched or chopped and frozen into ice
cubes.
Culinary Uses
The
commonest use of coriander seed is in curry powders, where it is the
bulkiest constituent, often rough ground in India to give a crunchy
texture. The seeds can be likewise used in stews and soups. They blend
well with smoked meats and game and feature in traditional English
black pudding recipes and Italian mortadella sausage. Coriander is an
ingredient of garam masala, pickling spices and pudding spices and is
used in cakes, breads and other baked foods. Sugared comfits made from
the seeds are a traditional sweetmeat and breath sweetener. Coriander
is a characteristic of Arab cookery, being common with lamb, kid and
meat stuffings. Taklia, a popular Arab spice mixture, is coriander and
garlic crushed and fried. Coriander with cumin is a common combination
and features in falafel and in the Egyptian appetizer dukka, which
consists of those spices plus sesame seeds, hazelnuts, salt and pepper,
roasted and crushed. Coriander goes well with ham and pork, especially
when orange is included. It enhances fish dishes and, with other
spices, may form a delicious coating for spiced fish or chicken, rubbed
into the scored flesh and grilled. Try frying a few seeds with sausages
to add an unusual flavour. Coriander complements chili and is included
in many chili recipes, such as harissa, the hot North African red
pepper sauce. It may be added to cream or cottage cheese.
Coriander Leaves — Cilantro
The
leaves are always used fresh. They feature in Spanish, Middle Eastern,
Indian, Oriental and South American cookery. They are sprinkled like
parsley on cooked dishes, minced or puréed in sauces, soups and
curries, especially bhuna. Both seeds and leaves can be used in salads.
In Thailand the root of the coriander plant is used to flavour meats
and curries.
from theepicentre.com
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Swordfish Marinated with Lime & Coriander
Serves 6
3 pounds swordfish steaks
Juice of 3 limes
1/2 cup olive oil
3/4 cup chopped fresh coriander
1/2 stick unsalted butter, room temperature
Lime wedges
Place
the swordfish steaks in a shallow bowl and sprinkle with the lime
juice, oil, and 1/2 cup of the coriander. Marinate in the refrigerator
for several hours, turning the fish occasionally.
Prepare hot coals with a generous amount of mesquite for grilling the fish.
Remove
the fish from the marinade; reserve the marinade. Grill the fish,
turning the steaks once and basting with the reserved marinade
occasionally, just until the fish flakes easily with a fork.
Remove
to warmed serving platter. Spread the butter over the steaks and
sprinkle with the remaining 1/4 cup coriander. Serve immediately with
lime wedges.
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Tandoori Chicken
Serves 4
4 Chicken Breasts, skinless, bone in
1 1/4 cups Natural Yogurt
2
Tbsp. Lime
Juice
1/2 Onion, chopped
3
Serrano
Chilies
2 tsp. Coriander Seeds
1
Tbsp. Garlic,
minced
1 Tbsp. Ginger, grated
1
tsp.
Cloves
2 tsp. Garam Masala
2
tsp: Chilli
powder
Salt to taste
Cut slits in the flesh of the chicken pieces and rub the lime juice and
salt over them. Set aside for a 1/2 hour. Grind the chilies,
coriander seeds, ginger, garlic and clove together in a food processor.
Mix the paste with garam masala and chili powder. Place this mixture
and the onion in a pan and sauté. Add the yogurt and stir. Remove from
the heat and place in bowl to cool. Add the chicken and mix well.
Marinate overnight. Place the chicken on a tray and bake at 400° for
30-40 minutes. Turn the chicken and brush with more masala halfway
through the cooking process. Serve. |
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| Cooking Corned Beef From Start To Leftovers |
Corned
Beef and Cabbage, also known in the northeast as a New England Boiled
Dinner, is a comfort food. On a cold New England day little could be
better than a Corned Beef and Cabbage dinner. It's a meal that not only
soothes the soul and fills the belly but also puts everyone in a good
and harmonious mood as it's telling fragrance caresses each guest that
opens the door and steps into the moist blanketed air. Ahhhhhh, can you
smell it now!
This is a simple to make meal but does require
several hours of cooking time, or several days if you choose to corn
your own beef. To start, here is a corning recipe that takes 5 to 7
days.
Corning Your Beef
1 Tbsp. each of mustard seed and coriander seed
1/2 Tbsp. each of pepper corn, dill seed and whole allspice
7 whole cloves
Combine all the spices in a glass or ceramic dish (to prevent a chemical reaction) and add the following:
The Brine
6 to 7 lb beef brisket
10 c. water
1 1/2 c. course salt
1 c. sugar
Making sure the meat is submerged, cover and refrigerate for 5 to 7 days making sure to turn-over several times each day.
Corned Beef and Cabbage
Serves 4
3 lbs. Grey Corned Beef
2 lbs. Small Red Potatoes
1 Medium Cabbage, quartered
1 lb. Carrots
8 oz. Parsnips
2 tsp. Thyme
2 tsp. Coriander
1 Tbsp. Mustard Seed
2 tsp. Whole Allspice
1 tsp. Peppercorns
Wash,
and trim beef of excess fat if needed. Peel the carrots and cut into 2″
chunks. Place beef, carrots, spices and mustard in large pot or Dutch
oven and cover with cold water. Gradually bring to a simmer and let it
cook very gently, not boiling. Let it cook
at a gentle simmer for 1 hours, skimming the scum as it rises to the surface.
While
the corned beef is simmering, cut the potatoes in half or quarters
depending on how large they are. Discard the outer cabbage leaves, core
and cut into quarters. Peel the parsnips and chop into large pieces.
Add to the beef and carrots.
Continue cooking at a gentle simmer for another 1 to 2 hours or until the meat and vegetables are soft and tender.
Remove
from liquid. Cut the corned beef into thin slices. Serve with the
vegetables and plenty of butter for the potatoes and yellow mustard or
Mustard and Parsley Sauce for the corned beef. Oh…and a side of soda
bread would be a good accompaniment as well.
With good planning you will have enough left-overs to make Reuben sandwiches the next day and hash the morning after that.
from Helium .com
|
Corned Beef Reuben
Yield: 1 sandwich
2
slices of Rye Bread
2 Tbsp. Thousand Island Dressing
6 oz. Corned Beef, thin sliced
1/3 cup Sauerkraut
4 slices Swiss Cheese, thin
Butter at room temperature
Spread
a thin layer of butter on one side of each piece of bread and place
butter side down in a pan. Spread the Thousand Island evenly on each
side of the bread. Place two slices of cheese on each side of the
bread.
Split half of the sauerkraut between the two sides of the
sandwich. Split the corned beef between the two sides and top with the
remaining sauerkraut. Turn a burner on medium and place the pan onto
it. Cover pan and cook until the bread is golden brown, the cheese is
melted and the meat is hot. Remove from pan, cut sandwich in half and
serve with chips and a pickle.
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Corned Beef Hash
Serves 6
3 large potatoes, peeled and diced
12 oz. corned beef, cut into chunks
1 medium onion, chopped
1 1/2 cups beef broth
Black Pepper to taste
In
a large deep skillet, over medium heat, combine the potatoes, corned
beef, onion, and beef broth. Cover and simmer until potatoes are of
mashing consistency, and the liquid is almost gone. Mix well, and serve. |
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| Lobster
Pie |
This savory lobster dish is perfect for
springtime. The days are longer, the weather is warmer and lobster
season is just beginning. Serve this with some nice corn on the
cob and roasted potatoes. A New Zealand Sauvignon Blanc will make a
good wine pairing. Chatham Fish & Lobster always has the freshest
lobsters in stock, and they will even cook them for you at no extra
charge.
Lobster Pie
Serves 4
3 tablespoons unsalted butter
1/4 cup onion, finely chopped
3 tablespoons all-purpose flour
1/4 teaspoon each, salt and pepper
2 cups cream
2 tablespoons dry sherry
1 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, chopped
1 pound lobster, cooked
cracker crumbs
Preheat oven to 400F. Melt butter in heavy 2 to 3 quart sauce
pan over medium heat. Stir in onion and cook until soft, but not brown.
Stir in flour, salt, pepper. Cook until bubbling, being certain that
the flour is cooked. Remove from heat and gradually blend in cream,
then sherry. Return to medium-low heat and cook, stirring constantly
until thickened and bubbly. Fold in Worcestershire sauce, lemon juice,
parsley and lobster. Spread in a buttered shallow casserole. Sprinkle
top with crumbs. Bake until crumbs are brown. To serve, cut in pieces.
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| From
The Cheese Shop: Irish Cheeses |
Ireland
is made for cheese and butter. Or maybe cheese and butter are made for
Ireland. It's kind of hard to tell, really, since the two go so
intricately hand-in-hand.
The temperate, year-round weather
and moisture-bearing southwesterly winds create a smorgasbord for our
cows who dine on rich, fertile grass in the rolling, green pastures
that dominate our countryside. We rely on small dairy farmers with
centuries of cheese-making traditions to turn the rich, sweet milk that
is produced into the finest cheese and butter in the world.
Kerrygold Dubliner
Dubliner
is a robust, aged cow's milk cheese with a bit of a hard texture
similar to a Cheddar. In one bite you can taste the diversity of
flavors - from nutty to sharp to sweet. What might seem ambiguous is
actually a well-balanced mix of cheese cultures and naturally occurring
amino acids. This diversity pays off in its ability to be served
alongside a full-bodied Cabernet, a freshly pulled pint of Guinness, or
simply melted between a few slices of crusty brown bread.
Kerrygold Aged Cheddar
Aged
Cheddar is a pasteurized cow's milk cheese that is aged for one year
and undergoes a stringent grading process as it matures. Only the best
and tastiest cheese makes it through, resulting in a Cheddar that is
rich and full-bodied with a rich and smooth finish. Slice it up with
warm apple pie or make it the hero of a cheese tray.
Cahill's Farm Ardagh Chalice Wine Cheese
This
red waxed gourmet cheese truckle is called after the Smith O'Brien home
of Cahermoyle, Ardagh, where this medieval monastic cheese was revived
about a hundred years ago. This is an adventurous red waxed cheese,
veined with red wine, was revived from an old Limerick Palatine Recipe.
It has a sharp taste with a strong presence of dry red wine. Enjoyed
best on crackers or crisp-bread with a glass of vintage port..
Cahill's Farm Whiskey Cheese
This
yellow waxed gourmet cheese truckle is hand made using Kilbeggan Irish
Whiskey, then matured into a tantalisingly delicious aperitif. This is
a traditional Irish monastic Cheese reputedly brought by the Irish
Monks to Scotland. It is a simple vintage cheddar entwined with
Kilbeggan Irish Whiskey to give a fabulous savory combination. It was
originally created for festive occasions such as Harvest or Christmas,
but today it can be enjoyed all year round.
Cashel Blue
Cashel
Blue is a semi-soft blue cows’ milk cheese. It is unique, as it is
Ireland’s first farmhouse blue cheese. It is all made on the dairy farm
of Jane and Louis Grubb nr Cashel in Co. Tipperary Ireland. While some
milk is purchased, the majority of the milk comes from the pedigree
Friesian dairy herd on the farm. The cheese is made from pasteurised
whole milk. It is sold in many speciality outlets in the U.K., United
States and Ireland, as well as being listed by most of the British
Multiples. Much of the cheese is sold young, while it is firm and
crumbly, but for a fuller flavour it is best eaten at about three
months of age, when it has a softer texture and more mature flavour.
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| Pour The Perfect Black And Tan |
First
we should answer the question, what is a black and tan? The answer
depends on who you ask. The all-Guinness Black & Tan is Harp Lager
and Guinness. (Harp is brewed by Guinness at Dundalk). Many consider
the classic Black & Tan to be Bass Pale Ale and Guinness. (To some
Irish, they appreciate the fact that the Irish comes out on top!)
However, Bass Ale is not as available in Ireland as it used to be, and
either Harp or Smithwicks is generally used. However, there are many
variations involving a stout or porter and another lighter coloured
beer, either lager or ale.
A half-and-half is often just
another name for a Black & Tan. However, in many North American
Irish pubs, the Bass/Guinness combination is called a Black & Tan,
while the Harp/Guinness combination is called a Half-and-Half.
The
style is believed to have originated in pubs in Britain with drinkers
ordering a mix of dark stout and draught bitter. The name is first
recorded in 1889, though an earlier origin of an 18th century blend of
porter and pale ale has been conjectured.
How to Pour
To
prepare a Black and Tan in the American way, first fill a glass halfway
with the ale, then add the Guinness Draught (from the can, bottle, or
tap). The top layer is best poured slowly over an upside-down
tablespoon placed over the glass to avoid splashing and mixing
the layers. A specially designed black-and-tan spoon is bent in the
middle so that it can balance on the edge of the pint-glass for easier
pouring.
In the United Kingdom, another way of preparing a Black
and Tan is to pour half a pint of dark stout into a pint glass and then
top up with draught bitter, so that both beers are thoroughly mixed
together.
In the Republic of Ireland a Black and Tan is normally
made from a half pint of Smithwick's topped off with Guinness[citation
needed]. This version is also sometimes referred to as a "Blacksmith".
During the summer months, and some time for variety, stout drinkers may
order a black and tan due to its lighter texture. Likewise ale drinkers
may order a Smithwick's with a Guinness head. This is an ordinary pint
of Smithwick's with the last inch or so topped off with Guinness.
The
"layering" of Guinness on top of the ale or lager is possible because
the density of Guinness is less than that of the ale or lager. Note:
the layering is often mistakenly attributed to the fact that Guinness
is partly carbonated with the lighter nitrogen gas but this theory is
disproved by the fact that Black and Tans were around long before
Guinness started putting nitrogen into stout.
from Wikipedia & ivo.se
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| Book
of the Month |
 Modern Indian Cooking
Hari Nayak, Vikas Khanna, Daniel Boulud (Foreword)
Modern
Indian Cuisine, prepared using fresh flavorful ingredients, designed to
accommodate the modern lifestyle. Indian cooking is often perceived as
intimidating due to the use of wide range of unusual ingredients and
complex cooking procedures. Our book is an attempt to recreate classic
Indian dishes by using simplistic techniques along with a delicious
juxtaposition of non Indian ingredients. We have strived to bring
traditional Indian cuisine to simplified levels fit for modern living
and entertaining, while keeping the flavors and authenticity intact.
A
collection of easy to prepare contemporary Indian recipes created for
the modern living and entertaining. The recipes are very approachable
which explores how wide world of Indian cuisine has fused into other
cuisines around the world. The food has an international twist on the
traditional flavors of Indian food.
Modern Indian Cooking
celebrates the grandeur of the food of India while preserving the
character of each region's distinctive style of cooking. While creating
this book we have taken into account the different ways we cook and eat
food in modern life and the new kinds of ingredients that are now
readily available. This book adapts a contemporary style of cooking
great tasting food for easy entertaining or a busy lifestyle. It
provides a wonderful insight into the richly diverse nation of India
and the many flavors it brings to our tables.
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| The Shamrock and St. Patrick's Day |
From
the Irish seamrog or "little clover, the original Trifolium white
clover gave the Celtic Welsh their charm of choice over evil. Later,
the Irish, under the tutelage of St. Patrick, came to use the little
clover plant as an illustration of the Holy Trinity. Today, the Irish
hold this lovely plant as a symbol of good luck.
While St.
Patrick's Day is a religious remembrance for the Irish, Americans enjoy
this heritage as a more celebratory way of paying credence to Irish
ancestry. The whites and greens we love to display, surly a harbinger
of spring, can no better be represented than by the sweet little
shamrock plant.
However, our representation is actually the
oxalis deppei plant. Usually green and occasionally purple in hue this
bulb plant loves a cool temperature and moist environment. Some bright
light but not direct sun lets the oxalis breath and grow.
Over
watering may cause yellowing leaves and once all the leaves have
browned it is time to let the plant rest or go dormant. First remove
all the brown leaves and place the plant in a cool and dark area. Let
it rest for three or four months. Then water and fertilize (10-10-10),
place in a brightly lit area and soon your plant will give you new
growth. Repotting requires a sandy soil and a light cleaning of the
bulbs. Pair your oxalis with other water loving plants of differing
heights for a fresh palette in your home.
Happy St. Patrick's Day, Liz
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