St. Patrick’s Day is a party day that Irish and Irish aspirants alike enjoy. At the heart of the celebration is a comfortable and easy-to-prepare dish. Homemade corned beef with cabbage and potatoes is traditional in the United States. The origin of the Brinnie Classic is controversial, but it doesn’t seem to matter whether it comes from Emerald Isle or the New World.
This year I have been testing an updated version of the traditional corned beef trio. My favorite “new take” is a combination of traditionally long-cooked corned beef, roasted crispy-edged cabbage and golden roasted spuds, an upgrade from traditional boiled vegetables.
Slice the cooked beef and place it on a platter a little. Brown cabbage and potatoes are lined up. Then carefully sprinkle dill vinaigrette accented with many of the spices commonly found in corned beef salt water, such as coriander seeds, mustard seeds, red pepper flakes, cloves and garlic. Half of the vinaigrette is reserved for a small pitcher to pass through the table. People can add additional vinaigrettes to suit their tastes.
Along with salted brisket, the unique taste and texture of homemade Irish soda bread is second to none. The flour-sprinkled exterior is crispy and the interior is velvety. This warm and rustic bread is found in almost every home and restaurant in Ireland. Unlike traditional recipes, I like to add dried cranberries and golden raisins to the dough instead of currants. This is an element that provides a welcome degree of sweetness.
It only takes about 10-15 minutes to make the dough and mold it into an oven. The dough can be made from flour or white flour. I like the texture of white medium-strength flour with a little toasted wheat germ.
Serve warm bread spread with a small amount of butter as a snack for breakfast or tea time, or as an accompaniment to a corned beef feast.
For party dishes, we offer an open-face appetizer-sized sandwich made from sliced soda bread topped with smoked salmon. Decorate with drained capers or small twigs of fresh dill.
Irish desserts at home are generally not noisy. Their homemade beauty often flaunts fruits. I love this apple and blackberry galette. The galette is just a little on the rustic side and partially encloses the fruit by layering a dough with a shabby edge. This free-form pie-like dessert does not require a special pot, only a nice flat-edged baking sheet lined with parchment.
Delicious, and it’s not an exaggeration.
Irish soda bread
Yield: 2 loaves, about 14 servings
4 cups of unbleached all-purpose flour, plus additional flour for sprinkling on the dough and top plate
1/2 cup toasted wheat germ
2 teaspoons of baking soda
1 1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, chopped
1 tablespoon caraway seed
Golden raisins 1/2 cup
1/4 cup dried cranberries
1 3/4 to 2 cups of low-fat cultured buttermilk
1. Adjust the oven rack to the center position. Preheat the oven to 400 degrees. Lightly sprinkle flour on the rimmed top plate.
2. In a large bowl, stir flour, wheat germ, baking soda, and salt with a whisk. Add butter and toss and sprinkle with flour. Use your fingertips or a pastry cutter to blend the butter into the flour until the mixture looks like a coarse meal. Add caraway seeds, raisins and cranberries. Mix.
3. Add 1 3/4 cup buttermilk, stir and add more if necessary to evenly moisten the dough (do not overuse the dough).
4. On the floured surface, knead the dough with the floured hands for 1-2 minutes and sprinkle with additional flour to prevent sticking. (I sometimes do this using a free-standing mixer with flat blades and mix at low speed for about 20 seconds instead of kneading.) Divide the dough in half and split the dough into two on the prepared baking sheet. Putt into a 5 inch round. Lightly sprinkle with flour. With a sharp knife, cut a shallow X over each round.
5. Bake the bread in the middle of the oven for 35 minutes or until golden. To test the workmanship, tap the bottom of the bread. It should sound hollow. Place in a cooling rack. Enjoy at warm or room temperature.
Updated corned beef with roasted potatoes and roasted cabbage
Yield: 6 servings (3 lbs) to 8 servings (4 lbs)
One 3-4 lb corned beef brisket
2 lbs unpeeled medium russet potatoes, scrubbing, 1/4 or 2 lbs unpeeled baby Dutch yellow potatoes, half
1 1/4 cup extra virgin olive oil, split use
Kosher salt, freshly ground pepper, split use
Cut one large green cabbage into eight wedges and leave the core intact
4 whole cloves
1 teaspoon coriander seed
1 teaspoon mustard seeds
1/2 teaspoon dried red pepper flakes
2 pieces of garlic, chopped
6 tablespoons of white wine vinegar
1 tablespoon honey
1 cup of finely chopped fresh dill
1. Put the corned beef in a large saucepan. Add enough water to cover 2 inches and bring to a boil. Reduce the heat to low, cover and simmer on low heat for 3 to 3 and a half hours until soft.
2. In the meantime, after boiling the beef for two and a half hours, place the racks in the upper and lower thirds of the oven. Preheat to 375 degrees. Toss potatoes, 1/4 cup oil, 1 teaspoon salt and 1 teaspoon ground pepper on a rimmed top plate. Place the cabbage wedge on another edging plate and rub it with 1/4 cup of oil. Season all sides with 1 teaspoon salt and 1 teaspoon ground pepper. Roast in a preheated oven, spin the cabbage, toss the potatoes, spin the sheet from top to bottom and bake for about 45 minutes until golden and tender. (Cabbage may be done before potatoes.)
3. In the meantime, prepare the vinaigrette. Crush cloves, coriander seeds, mustard seeds, peppercorns, and red pepper flakes roughly in a mortar and pestle, or place in a zippered plastic bag and tap with a mallet or the bottom of a pan. Transfer to a small saucepan and heat on medium heat for about 2 minutes until the scent comes out. Add the garlic and the remaining 3/4 cup of oil and cook for about 1 minute with frequent stirring until the garlic is cooked. Transfer to a medium heat-resistant bowl. Add vinegar, honey and 1 teaspoon of salt and stir. Allow to cool and then stir with dill.
4. Transfer the beef to a cutting board and let it sit for 5 minutes. Remove excess fat and slice thinly against grains. Place the slices on a platter and add roasted cabbage and potatoes on the sides. It rains lightly on half of the dill vinaigrette. Pass the remaining vinaigrette to the table (add a spoon and stir).
Apple and blackberry galette
Yield: 8 servings
In addition to 1 1/2 cup of all-purpose flour, more for work surface flour
1 tablespoon granulated sugar
A pinch of salt
10 tablespoons of cold unsalted butter (1 stick and 2 tablespoons), cut into 10 pieces
1/4 cup ice water without ice (you may need an additional tablespoon)
2 tablespoons cornstarch
1/3 cup granulated sugar and 2 tablespoons granulated sugar, split use
A pinch of salt
2 1/2 ~ 3 Small and Medium Granny Smith Apples
8 ounces of fresh blackberries
2 tablespoons of melted butter
1 teaspoon of finely grated lemon zest, 1 tablespoon of juice
Egg washing: Hit one whole egg with a fork
2 tablespoons of jelly, apples, strawberries and currants
Serving options: ice cream or whipped cream
Cook’s Note: Leave the skin on the apple. The preparation time is shortened, and the apples soften after being placed in the oven, so you don’t have to worry about your skin. It’s your choice, peel them off if you want.
1. For dough: Mix flour, 1 tablespoon sugar and salt in a food processor. Pulse twice to combine. Add chilled butter and pulse about 12 times until the mixture resembles cornmeal and butter pieces. With the motor running, add 1/4 cup ice water from the feed tube. Process until the mixture is together when sandwiched. If necessary, add 1 tablespoon of ice water and process until the dough is cohesive. Dump on a sheet of parchment and assemble the dough on a disc. Wrap in parchment and allow to cool for 40 minutes.
2. Place parchment paper on the rimmed top plate. Lightly place the dust on the work surface with flour. Spread the dough into a 14-inch circle (it doesn’t have to be perfectly round). Fold the dough in half and transfer it to the top plate. Spread and refrigerate while making stuffing.
3. Adjust the oven rack to the center position and preheat it to 425 degrees. In a large bowl, mix cornstarch, 1/3 cup sugar and pinch salt. Mix with a whisk. A quarter apple from top to bottom. Take the core and cut into thin slices. You will need 4 1/2 cups of slices. Place apples, berries, melted butter, rind and juice in a bowl of dry ingredients. Gently toss (using a silicone spatula). Place it in the center of the dough and leave the 1 1/2 inch border empty. Flatten the mixture of fruits. Fold the edges of the dough over the fruit – the dough covers only part of the mixture, creating overlapping pleats. Lightly polish the edges of the folded dough with an egg wash. Sprinkle the dough and add the remaining 1 tablespoon of sugar.
4. Bake in a preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees and bake for 40-45 minutes until the crust turns golden and the fruit mixture foams in the middle.
5. With the galette on top, place the top plate on the cooling rack. Let it cool for 30 minutes. Heat in the microwave or on the stove in a small saucepan long enough to melt the jelly. Apply jelly to warm fruits and exposed crust. Warm it up or let it cool completely. Serve with ice cream or whipped cream as needed.
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How to make corned beef and cabbage and other St. Patrick’s Day favorites –
Source link How to make corned beef and cabbage and other St. Patrick’s Day favorites –