Posts Tagged ‘Dinner’

St. Patrick’s Day Dinner

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Every St. Patrick’s day growing up my mom would make corned beef and cabbage for dinner. We would wake up on March 17 to See’s Candy Chocolate Potatoes in our shoes left by the leprechaun. After school we’d come home to thick slices of corned beef and boiled cabbage, potatoes and carrots. To be honest I didn’t care for the taste of the chocolate potato or the soggy boiled cabbage and salty, stringy meat. But I loved the tradition. I loved that my Mother and my Grandmother and my Great Grandmother had eaten this meal every year as girls, then young women until they started to make it for their own families. Now I make this annual feast for my husband and friends and have some tips on how to make it taste less soggy and stringy (sorry Mom.)

St. Patrick's Day Appetizers

¬†St. Patrick’s Day Menu

Aged Irish Cheddar with Oat Biscuits

Corned Beef and Boiled Cabbage, Heirloom Carrots and Fingerling Potatoes with Creamy Dijon Sauce

Rye Soda Bread with Salted Irish Butter and Apricot Jam

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Don’t over cook the vegetables! They should poach in the salty brine water until just tender, preserving their natural flavor and texture.

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Corned Beef with Boiled Cabbage, Potatoes and Carrots

serves 4

Ingredients

1x 3lb corned beef round (cooks way down so get more than you think you need)

20x small potatoes (I like fingerling or red potatoes), scrubbed

2x bundles of carrots (preferably heirloom), scrubbed and cut into 2″ pieces

1x head of green cabbage, cut into 4-6 wedges leaving the core intact

Instructions

Place corned beef and all the brine liquid and herbs in a large pot with water covering the meat. Bring to a boil and then reduce the heat and cover. Let cook for 3-4 hours with the lid on. You may have to add more water to the pot a few times. Once the meat is very tender and shreds with a fork, remove the meat and cover on a cutting board with foil. Strain any foamy meat goo and large herbs and peppercorns from the boiling water then add the potatoes. Boil uncovered until almost fork tender and then add the carrots. Once the carrots are almost tender add the cabbage wedges. Leaving the core in the cabbage keeps the leaves from falling off and making a mess in the pot. While the vegetables finish, slice the meat into thick wedges against the grain of the corned beef. Once the cabbage is JUST cooked and still bright green remove all the vegetables to a platter. Serve immediately with thick slices of the meat and Creamy Dijon Sauce.

Creamy Dijon Sauce

4 ounces Creme Fraiche or Sour Cream
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
1 tablespoon minced shallots
Salt and Pepper to taste
Mix all the ingredients and serve chilled.

 

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 Happy St. Pats,

Lydia

Meatless Monday: Tofu Lettuce Cups

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tofu lettuce cup

I created this recipe years ago at work when some (last minute, eek) weekend guests requested Vegan fare. This dish satisfies all the textures of the rainbow with the soft warm tofu filling nestled in a cup of cold crisp iceberg lettuce. Monday morning the guests requested the recipe and we’ve been making these ever since.

tofu lettuce cup fixings

Tofu Lettuce Cups

serves 2-4

1/2 red bell pepper, minced

1 small carrot, minced

1/2 a small zucchini, minced

1 tablespoon of vegetable oil

3 scallions, minced

1 tablespoon hoisin sauce

1/2 teaspoon freshly grated ginger

1 lime, juiced

1 tablespoon sesame oil

8 oz baked tofu (Thai or Teriyaki flavored options work well), finely diced

1 small can of water chestnuts, drained and finely diced

1/4 cup cilantro, coarsely chopped

1 head of iceberg lettuce, cut in half and separated into “cups”

sriracha chili sauce for garnish (optional)

fried mung bean noodles for garnish (optional)

Prepare the friend mung bean noodle per the package instructions and separate the iceberg lettuce into cups and set aside. In a saute pan over medium heat saute the diced red pepper, carrot, zucchini and scallions in 1 tablespoon of vegetable oil over medium heat for 3-5 minutes until the vegetables are cooked. Add the fresh ginger, tofu, hoisin sauce, lime juice and sesame oil to the pan. Turn the heat to low and gently mix until well incorporated and the tofu is warmed through. Taste for seasoning and add salt and black pepper if needed. Off the heat toss in the diced water chestnuts. Serve a heaping spoonful of warm tofu mixture into a cold lettuce cup and garnish with fresh cilantro, sriracha and a sprinkle of fried noodles. Serve with extra hoisin sauce too.

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