Corned Beef and Cabbage

It is close to St Patrick's day and many of us will have Corned Beef and Cabbage. For those who have never cooked this dish it may seem a little difficult.  In fact it is very easy.  Most stores sell a piece of brisket that has been brined and includes a spice packet. Here is what I do.

1. Rinse the beef before you put it in the pot. Put the beef in the pot and add cold water to cover.  Add the spice packet and cover.  Bring the pot to a simmer and let it simmer for at least three hours.  If the water gets too low add a little more.  If a foam develops that is okay - just skim it off.

2. Cabbage - core and cut the cabbage into quarters. remove any wilted outer leaves.  When the beef is done take it out and put on a warmed plate in a low oven to keep warm.  If you have a steamer insert that will fit in the pot great - use it to Cook the cabbage.  Otherwise you can put the cabbage in the water.  Cook until tender.  Remove and serve with the beef.

3. Other veggies - some people like potatoes and or carrots.  Your choice

4. Condiments - I always have some vinegar for those who want to add it. I also serve a good coarse mustard.

Simple and easy.  If there is any leftover meat you can make Corned Beef hash.  But that will be another post later.

Great Class Today

The cooking class at Williams Sonoma was on cooking with citrus.  There were several great recipes which you can find on their website. However one that is not on that site was the Lemon Glaze I made for the Bundt Cake.  Just  a regular vanilla Bundt Cake but the glaze made it special.

Lemon Glaze

2- 3 cups Powdered Sugar
Juice and zest of one Lemon
4 Tablespoons of melted butter
1/3 Cup Milk +/-

combine all ingredients and whisk until smooth.  Adjust the amount of milk to the consistency you want. Pour over the cake.  Simple easy and VERY tasty!!

Roasting Chicken

One of the readers sent me an email about some issues she was having roasting chicken. It seems that on more than one occasion the bottom of the chicken was still showing blood while the top was cooked.  That can happen for several reasons.  First you have to understand that when you buy a chicken from the store   that was most likely shipped at least partially frozen.  USDA allows poultry to carry the 'Fresh" Label as long as it has not been held lower than 26 degrees F.  So often we get home there may be ice in part of the chicken. Second you have to know some techniques that will allow for even cooking.  Here are some tips that will help.

1. Unless you need to cook the bird right when you get home consider brineing the Chicken.  That adds flavor and will allow it to thaw safely even if it is "fresh".
2.Always rinse the chicken before you cook it. That helps to wash off surface bacteria that may have settled during processing.
3. Consider using a Vertical Roasting method.  There are several pans etc that hold the Chicken up right allow for heat to circulate.
4. Start the chicken upside down - with the breast on the bottom.  Half way through turn the chicken over and continue to cook. This method also helps the white meat to stay juicy.
5. ALWAYS use a thermometer to check for the proper temperature/

Here is a link to the USDA page on Poultry Definitions

http://www.fsis.usda.gov/Factsheets/Meat_&_Poultry_Labeling_Terms/index.asp


Roasted Chicken can be a great comfort food. I hope this helps!!