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Tasty Bites, Corned Beef and St. Patrick"s Day Recipes  Stephen Block
 Mar 14, 2002 11:37 PST 

<><><>Tasty Bites<><> <> From the Kitchen Project<><><>
March 14, 2002
Vol 4 # 3
Stephen Block, editor, The Kitchen Project
http://www.kitchenproject.com
step-@kitchenproject.com

Hello! Put on some coffee or tea, and let’s talk about food.
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<><><>Tasty Bites<><><>IN THIS ISSUE<><><>

THE FOOD HISTORY PROJECT
Where did Corned Beef and cabbage come from? ….
What does “corned” mean ….do they use corn?
About cooking corned Beef
What famous event in history featured Corned Beef and cabbage on the
menu?

SUSAN’S TIPS
Use Beer for Corned Beef?

COOKING SOMETHING FROM NOTHING
Recipe ideas for leftover Corned Beef.

THE WANDERING CHEF
Wanders the web for St. Patrick’s Day recipes and goodies

ASK THE WEB CHEF
How an Australian chef cooks Corned Beef
<><><><><><><><><><><><><><><><><><><><><><><><>

Try a fun project. Make your own Bailey’s Irish Cream
http://www.kitchenproject.com/vanilla/Baileys_Irish_Cream.htm

Get some Fresh Madagascar vanilla beans for it here.
http://www.thewanderingchef.com/vanilla/Vanilla.htm

<><><>Tasty Bites<><> <> Food History Project<><><>
Corned Beef ….
Where did it come from?

Originally "Corned Beef and Cabbage" was a traditional dish served for
Easter Sunday dinner in rural Ireland. The beef, which was salted or
brined during the winter to preserve it, could then be eaten after the
long, meatless Lenten fast.
Corning is a form of curing; it has nothing to do with corn. The name
comes from Anglo-Saxon times before refrigeration. In those days, the
meat was dry-cured in coarse "corns" of salt. Pellets of salt, some the
size of kernels of corn, were rubbed into the beef to keep it from
spoiling and to preserve it.

Read more on the history here,
http://www.kitchenproject.com/history/CornedBeef.htm

COOKING TIPS TO GIVE CORNED BEEF INCREDIBLE FLAVOR AND MAKE IT TENDER
ENOUGH TO CUT WITH A FORK.

I have always enjoyed the flavor of Corned Beef and thought it was fun
to serve with all the colorful braised vegetables, like cabbage wedges,
carrots, celery, onion quarters, parsley new potatoes, and creamed
horseradish. It is such an easy meal to eat, and it goes down really
nicely.

I often am asked how to make Corned Beef flavorful instead of bland, and
how to achieve that cut-with-a-fork tender texture. For flavor, I use
Pickling Spice. Just add a quarter to half cup and it will produce a
wonderful flavor. For tenderness, I rely on long braising, boiling or
baking, until a meat thermometer reads at least 160 degrees--but I like
to get up to even 180 to 200 degrees for that almost fall-apart
tenderness.

HERE IS A RECIPE FOR OLD FASHIONED CORNED BEEF AND CABBAGE.

Old Fashioned Corned Beef & Cabbage

Ingredients (8 servings)
5 lb Corned-Beef brisket
1/2 cup pickling spice
8 Medium Potatoes, pared
1 Medium cabbage, cut in wedges
Chopped parsley
1 Clove Garlic
10 Whole black Peppercorns
8 Medium Carrots, Pared
8 Medium yellow onions, peeled
2 Tb. Butter

Instructions;
Wipe corned beef with damp paper towels. Place in large kettle, cover
with water. Add garlic, cloves, black peppercorns, and bay leaves.

Bring to boiling. Reduce heat; simmer 5 minutes. Skim surface. Cover
kettle; simmer 3 to 4 hours, or until corned beef is fork-tender.

Add carrots, potatoes, and onions during last 25 minutes. Add cabbage
wedges during last 15 minutes.

Cook vegetables just till tender. Slice across the grain. Arrange slices
on platter with cabbage. Brush potatoes with butter, sprinkle with
chopped parsley. Serve along with rest of vegetables and Mustard Sauce
or Horseradish Sauce.

Day-ahead method:
Follow the above method, except don't cook the vegetables or potatoes.
Remove meat and strain some of the stock (one quart), then chill
overnight. The next day cut the vegetables and place in a pot or
microwave casserole, add some of the stock and microwave till very
tender. Slice the meat across the grain and lay the slices carefully in
another casserole dish , Place some of the stock in the meat , cover and
microwave or bake to heat.


WHAT FAMOUS EVENT IN HISTORY FEATURED CORNED BEEF AND CABBAGE ON THEIR
MENU?
President Lincolns Inauguration dinner in 1861, perhaps because it was
tradition in the spring to serve Corned Beef.

See the whole menu and read more about the history behind the recipes
here:
http://www.kitchenproject.com/history/It_Happened_This_Day/March4.htm

This site created by our history specialist for The Kitchen Project,
Janet Clarkson.

<><><>Tasty Bites<><><> Food Web<><><>

Ummm! Fresh Vermont maple syrup over Vanilla bean ice cream....
Dave tells you all about the wonders of the real stuff from Maple
trees...
Also, this is one of the best food ezines on the web, and it’s FREE!
http://www.foodweb.com/

<><><>Tasty Bites<><><> Susan’s Corned Beef Tips<><><>

Want to add a good punch to your Corned Beef?
Add a bottle of beer to the water that you simmer the corned beef in. A
dark beer is best, like a porter or a stout.

Here is a great recipe for using leftover Corned Beef.
COLCANNON
Colcannon is a traditional Irish dish. The word comes from two old Irish
words… Col …a derivative of a word for Cabbage, and Cannon derived from
a word meaning white- headed. You’ll find a recipe for it below.

<><><>Tasty Bites<><><> Cooking Something from Nothing<><><>
Creating Magical Meals from Your Leftovers
Executive Chef Michael S. Baum,C.S.C.

You can treat Leftover Corned Beef as gold. Its unique flavor adds so
much to simple comfort dishes like Corned Beef Hash, Lentil soup, Corned
Beef and Swiss omelet to name just a few.
If you aren’t going to use it immediately, double wrap and put it in the
freezer like you would money in the bank.

Here are some recipe ideas.
You can get more on this web site.
http://www.kitchenproject.com/chefbaum/Corned_Beef.htm

Open Faced Rueben Sandwich:

You will need:
Thinly sliced corned beef-4 ounces.
2 slices of Rye bread
Russian salad dressing or Thousand Island (mayonnaise, catsup and pickle
relish)
2 slices of Swiss cheese
3 tablespoons of Sauerkraut
½-1 tablespoon butter

Method:

In your toaster toast one slice of bread. When it is done toasting cut
it in half from corner to corner. Using a flat top grill or griddle,
over medium heat,add the Corned Beef and Sauer Kraut and heat. Take the
other slice of bread and spread the butter on one side and place on the
flat top grill or griddle. Spread Russian dressing on the top of the
bread.

Turn heat down to low. When the Corned Beef and Sauer Kraut are warmed
through, place on top of the bread and Russian dressing. Add the Swiss
cheese on the top and melt. Place on top of the toast spears.

Serve with your favorite potato chips or French fries.


ONE-SKILLET COLCANNON FROM LEFTOVER CORN BEEF AND CABBAGE

Here is a delicious way to use up Corn Beef and Cabbage leftovers all in
one
skillet. Irish Tradition requires that a ring be inserted in the
Colcannon.
The person finding the ring in his/her serving will marry in the next
year.

In Ireland, Colcannon would be served with Irish soda bread and pints
of stout. For a simple dessert, offer fresh or stewed fruit and crisp
butter
cookies.


Irish Colcannon

3 cups leftover mashed potatoes or 6 servings instant mashed potatoes
(recipe tested with Hungry Jack)
1-tablespoon margarine or butter
1 cup chopped leftover cooked cabbage
1/2 cup chopped onion
2 cups cubed leftover cooked corned beef
Prepare potatoes as directed on package. Set aside.

In large, nonstick skillet, melt margarine over medium heat. Add
cabbage and onion; cook until onion is tender.

Stir in corned beef and potatoes. Spread evenly in skillet. Cook 5-10
minutes or until golden brown on bottom.


To receive Susan's daily tips in your email Monday through Friday, just
send a blank email to
sus-@kitchenproject.com


<><><>Tasty Bites<><><> The Wandering Chef <><><>
By Chef Stephen E. Block ,

The Wandering Chef explores St. Patrick’s Day and Irish Recipes.
http://www.thewanderingchef.com/Irish/

Featuring
Dublin Coddle
Irish Pub Salad
Roast Chicken with Hazelnut dressing and Cumberland sauce.

<><><>Tasty Bites<><><> FREE CLIP ART <><><>
http://www.goireland.about.com/travel/goireland/cs/clipart/index.htm

Cooking the Irish Way (Easy Menu Ethnic Cookbooks)
by Helga Hughes
http://www.amazon.com/exec/obidos/ASIN/0822509318/thekitchenprojec



<>Tasty Bites<><><><> Recipes from a German Grandma <><><><><><><>
Tips on Bratwurst, Cooking and making it.
http://www.kitchenproject.com/german/Bratwurst/bratwurst%20Recipes.htm

Our German Cookbook is a nice gift , with recipes and anecdotes of a
German American Grandmother.
http://www.kitchenproject.com/html/GBcover.html

<>Tasty Bites<><><>ASK THE WEB CHEF<><><>
http://www.kitchenproject.com/AskWebChef/
It was asked, “How do the Australians do Corned Beef and Cabbage?” Our
Australian Web Chef Warren Lower answered by saying, “Much the way you
Yankees do it. (Australians call Americans “Yankees” all the time) …He
said that if he has his preference he would like to roast it in on the
Barbie or in the oven on a rack with good smoking wood chips to give it
flavor.

Got a question for the Web Chefs?
http://www.kitchenproject.com/AskWebChef/#ask

Meet the Web Chefs
http://www.kitchenproject.com/AskWebChef/meetwebchefs.htm

<><><><><><><><><><><><><><><><><><><><><>

TO SUBSCRIBE TO THIS PUBLICATION:
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Please forward this to any friends who enjoy cooking, and send me your
comments, (good or bad) contributions, and recipes.
Thank you, and until next time....COOK SOMETHING GOOD, and share it with
us.
	
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