Recipe courtesy of NYTimes.
2 lbs corned beef (recipe)
1 small green cabbage
1 cup mayonnaise
3 tablespoons Greek yogurt
3 tablespoons cider vinegar
Kosher salt and black pepper
Hot pepper sauce
12-16 flour tortillas
This easy corned beef recipe is courtesy of Skagit River Ranch at U-District. Get your brisket this weekend - it needs to marinate for a week or so!
1 Beef Brisket
2 Tablespoon pickling spice
For the Brine:
2 quarts water
1 cup kosher salt
1/4 cup sugar
2 garlic cloves
2 Tbls pickling spice
Combine and bring the above to a boil until the salt and sugar dissolve. Cool to room temperature. Pour brine into a large ziplock bag, and place the brisket into the brine. Seal and place in refrigerator. Turn bag daily for up to 10 days.
To make the Corned Beef, remove the brisket from the brine, and rinse thoroughly under running water. Place in a large pot or Dutch oven. Add enough water to cover and 2 tablespoons pickling spice. Bring to boil, reduce heat, cover and simmer gently for 3-4 hours, or until fork tender.
Colcannon Potatoes (makes 12-16 servings)
2 lbs cabbage, shredded
2 cups water
4 lbs potatoes, peeled and quartered
2 cups milk
1 cup chopped leeks
Salt and coarsly ground pepper to taste
1/4 cup butter, melted
Crumbled bacon and minced fresh parsley (optional)
In a large saucepan, bring cabbage and water to a boil; reduce heat, cover and simmer for 10-12 mins, until tender. Drain, reserve liquid, and keep cabbage warm. Place liquid and potatoes in the pan; add water to cover, bring to boil, reduce heat, cover and cook 15-17 mins, until tender. Drain and keep warm.
In a small saucepan, bring milk and onions to a boil; remove from heat. In a large bowl, mash potatoes. Add milk and onions and beat until blended. Beat in the cabbage, salt and pepper. Drizzle with melted butter, and bacon and parsley if desired.
Recipe courtesy of thegreenlife.ca
Recipe courtesy of NYTimes. For full instructions, click here.
2 tablespoons butter
2 large leeks
1 1/2 pounds potatoes
1 teaspoon salt
1/2 teaspoon pepper
2 thyme sprigs
1 cup heavy cream
1 fat garlic clove
1 bay leaf
1/4 teaspoon nutmeg
3/4 cup gruyere or hard cheese
Recipe courtesy MyRecipes- For full instructions, click here
Recipe by Jeanne Kelley
Photograph by Mar a del Mar Sacasa Ennis Inc
Available at the markets now: pickling cucumbers! And in just a week you could have fermented pickles. I just made pickles last night in about 15 minutes.
If you haven’t ever made your own pickles, now is the time. There is no canning involved if you want to make healthful, pro-biotic, lacto-fermented pickles. You just make a brine, let everything sit completely submerged at room temperature for a few days, and then put them in your fridge to stop the fermenting process (and preserve the goodness). These pickles will last a few months.
Here’s a recipe and instructions adapted from Cultures for Health. I also cross-referenced with Deep Roots at Home.
*Available at the Farmers Market!
I made mine in a gallon jar, so adapt this strategy according to your container.
- Julian, NFM Associate Director
Take a trip to the Mediterranean with these stuffed tomatoes. Traditionally filled with rice and herbs (usually mint and dill) and a little shredded zucchini. Or if you prefer a whole grain, try it with bulgar.
Recipe courtesy Food52 - For full instructions, click here.