Saturday, March 17, 2018

ST. PATRICK'S DAY BLESSINGS ~ ROASTED CORNED BEEF, CABBAGE, RAINBOW CARROTS, YUKON GOLD POTATOES & HORSERADISH CREAM SAUCE / MURPHY'S IRISH COFFEE

"May the road rise to meet you,
May the wind be always at your back.
May the sun shine warm upon your face,
The rains fall soft upon your fields.
And until we meet again,
May God hold you in the palm of his hand."

~ Irish Blessing


CORNED BEEF WITH ROASTED CABBAGE, RAINBOW CARROTS, YUKON GOLD POTATOES & HORSERADISH CREAM

Simple 'One Plate' Supper compliments of Once Upon a Chef https://www.onceuponachef.com


For Corned Beef and Vegetables

1  4-lb flat cut corned beef with seasonings packet (do not trim fat)
4  Tbsp. melted unsalted butter
2  Tbsp. prepared horseradish
1  1/2  tsp salt
1/4  tsp. freshly ground black pepper
6  diagonally sliced carrots
1  1/4  lb. halved small gold potatoes
1 very small head of green cabbage, sliced into slabs

Italian Parsley for garnish 


For Horseradish Cream Sauce

1  cup sour cream
2  Tbsp. prepared horseradish - or to taste
1  Tbsp. Dijon mustard
1  tsp. white wine vinegar (I love balsamic white)
1/4  tsp salt
1/4  tsp. freshly ground black pepper
1/4  tsp. sugar


  • Preheat oven to 325º. Set one oven rack in middle position and another in bottom position.
  • Rinse corned beef several times under running cold water. (No need to dry)
  • Place corned beef fat side up in large roasting pan (you'll trim fat aft meat is cooked). Pour about 1/8 inch water around meat. Sprinkle contents of seasoning packet into water around corned beef. Cover pan tightly with heavy-duty aluminum foil and roast on middle rack for 3 hours.
  • Meanwhile, in small bowl, mix together melted butter, horseradish, salt and pepper. 
  • Place carrots, potatoes, and cabbage side by side on rimmed baking sheet (do not line pan with foil; potatoes will stick). Drizzle horseradish butter mixture over veggies and toss with spatula to coat all evenly, keeping vegetables separate. Turn potatoes so they are cut side down (they'll get crispier that way).
  • After corned beef has roasted for 1 1/2 hours, place pan of veggies on bottom rack of oven. Roast veggies and continue  cooking corned beef or 1 hour and 30 minutes more, util both meat and veggies are tender. Check occasionally to be sure they are browning evenly. (Cabbage will brown first, so give a toss when bottom pieces look golden. Potatoes and carrots may need to be turned but only if nicely browned on bottom for time is up.)
  • Transfer corned beef to cutting board and let sit until cool enough to handle, about 5 minutes. Cut off layer of fat on top and discard. Slice meat again gran into 1/4 inch slices. Arrange on platter with roasted beatable and sprinkle with parsley. Serve with Horseradish Cream Sauce. (6-8 servings)


 
Platter of Corned Beef, Roasted Cabbage, Carrots & Potatoes


Plated Corned Beef, Roasted Cabbage, Carrots & Potatoes




MURPHY'S IRISH COFFEE



MURPHY'S IRISH COFFEE
~ a healthy jigger of Brandy (Brian's claim to smoothness instead of Irish whiskey)
1 healthy tsp. of brown sugar
freshly brewed strong black coffee
fresh whipping cream
1 Tbsp. powdered sugar
1 tsp. vanilla
freshly grated nutmeg, chocolate or cinnamon
  • Whip cream until a soft peak forms. Add powdered sugar & vanilla. Continue whipping until a peak forms.
  • Warm an Irish coffee glass in hot water. Pour brandy (or Irish whiskey) & brown sugar into the glass and stir. Slowly pour fresh coffee filling the glass to within half an inch or so of the top. Carefully top with whipped cream. Garnish with nutmeg, chocolate shavings or cinnamon. Toast loved ones near and enjoy sipping through the rich cream. (Thanks Brian!)

Saturday, February 03, 2018

WHOLESOME 'SIMPLE ONE PLATE' WINTER FARE SUPPER ~ SHEET PAN HONEY ROASTED NORWEGIAN SALMON with BRUSSELS SPROUTS and RAINBOW CARROTS

"Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home."

- Edith Sitwell




Hubbard Lake Cottage Fireplace


SHEET PAN HONEY ROASTED NORWEGIAN SALMON with BRUSSELS SPROUTS and RAINBOW CARROTS 

 ~ sometimes the simplest things are the best
 (slightly adapted from Cooking Light)


1  1/2  lbs.  Norwegian Salmon (or any favorite seasonal salmon)

Salmon Marinade:

1  1/2  Tbsp. low sodium soy or tamari
1  Tbsp. virgin olive oil
1  Tbsp. honey
1  Tbsp. fresh lime juice plus zest
1  minced garlic clove
1  tsp. freshly grated ginger

Preheat oven to 400º. Coat foil-lined baking sheet pan with cooking spray.Combine ingredients for Salmon Marinade and pour over salmon. Set aside.

2  Tbsp. virgin olive oil
1  minced garlic clove
12  oz.  trimmed and halved Brussels Sprouts
3-4  cups sliced organic Rainbow (Tri-Colored) Carrots
1/2  tsp. Hungarian Paprika
Kosher salt and freshly ground black pepper to taste
2  Tbsp. thinly diagonally sliced green onions
sesame seeds (optional)

  • Combine oil, garlic, paprika, salt & freshly ground pepper. Sprinkle over Brussels sprouts and carrots and toss to coat. Spread evenly on baking sheet. Bake for 12 minutes. Stir vegetables and push to edges of pan creating open center. 
  • Place marinated salmon in open center. Pour leftover marinade over salmon. Bake for 15 minutes. 
  • Top salmon with sliced green onions and sesame seeds. Serve with roasted Brussels sprouts and carrots.   

Note:  Served in picture - side of Smashed Yukon Gold Potatoes with Sour Cream and Chives (Simply Boil quartered small unpeeled Yukon Gold Potatoes in salted water until fork tender. Mash slightly. Add butter, chives, salt & pepper, and sour cream to taste.) 




   (Roasted Norwegian Salmon, Brussels sprouts & Rainbow Carrots)