Happy St. Patrick’s Day
Happy St. Patrick’s Day
For me, keeping busy is the best therapy, so, I’m having a little dinner on St. Paddy’s day, I do a deconstructed corned beef dinner, recipe’s which I’ll share. And I’m typing challenged so this is a labor of love!
Menu
Appetizer
– Bleu Cheese Crumble with Crostini
Corned Beef
Mashed Potatoes
Roasted Carrots
Cabbage
Salad
Desert – Frozen Lemon Torte
This is from Sharon Kramis, a great Seattle cook.
Ingredients
2 garlic cloves
½ cup chopped red onion, or green onions (also called scallions)
1/3 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
½ cup chopped parsley
½ to 1 teaspoon ground pepper
Instructions
Preparing
the cheese, garlic, and onion
Preparing the cheese, garlic, and onion
If you buy a solid block of blue cheese instead of the crumbled style, it is very easy to crumble. Use the large holes on a box grater; the bits of cheese should come out about the size of corn kernels.
Remove the papery skin from the garlic cloves and slice each clove in half lengthwise. Then slice each half lengthwise into little strips. Hold the strips together and cut into small pieces crosswise. Set aside.
Remove the papery outer skin from a red onion. Cut the onion into little pieces in the same way you cut up the garlic cloves. Set aside.
Finishing the blue cheese crumble
Sprinkle the crumbled cheese in an even layer into a shallow 8- or 9-inch dish.
Mix together the garlic and olive oil and sprinkle over the cheese.
Put the vinegar and lemon juice into a small bowl and stir to mix. Stir in the onion, parsley, and pepper; spread all over the cheese.
Cover and refrigerate for at least 1 hour before serving.
Corned beef oven method
50 minutes per pound in a 350 degree oven, covered on a rack in one inch of water. Last 15 minutes, uncover and increase heat to 375.
Tent with foil and let rest 20-30 minutes.
Mashed potatoes, code blue because they cause heart attacks
5 pounds russet potatoes, cut into 2” chunks
8 oz. softened cream cheese
8 oz. sour cream
1 cup softened butter
½ cup heavy cream, if needed,
garlic salt to taste
Cook potatoes until tender, gradually add the rest of the ingredients and beat until smooth. This can be done up to 3 days before and refrigerated.
Bring to room temperature and bake at 350 for 30 to 45 minutes.
Roasted carrots
12 carrots
3 T olive oil
1 tsp. salt
½ tsp. freshly ground pepper
2 T minced parsley
Slice carrots diagonally into 1 and ½ thick slices. Toss with oil and salt and pepper, bake in a sheet pan, one layer for 20 minutes at 400 until brown and tender. Toss with parsley and serve.
Cabbage Salad
10 oz. shredded cabbage
1 package top ramen chicken seasoning
¾ cup chopped green onions (half and half with red onion works)
½ cup sliced almond sauteed in butter
chopped jalapeno pepper to taste
Mix seasoning with 1/8 cup oil and 1/6 cup vinegar, Mix with cabbage.
Frozen Lemon Torte (from Tom’s friend Karen)
Crust
Beat 2 egg whites until foamy.
Add 1/8 tsp salt and 1/8 tsp cream of tartar.
Beat until soft peaks appear.
Add 1/2 cup sugar and continue beating until very stiff.
Fold in:
1/2 cup chopped pecans
1/8 tsp vanilla
Place mixture into a buttered 8- or 9-inch pie plate, building it up along the sides to form a crust.
Bake at 300°F until light tan. Let cool.
Filling
Chill 1 can sweetened condensed milk.
Add the juice of 3 lemons and beat until creamy.
Fold in the zest of 3 lemons.
Pour filling into the cooled crust and freeze.
Top with whipped cream before serving.
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