A little late for this year but here is the recipe again:
Corned Beef & Cabbage Platter
Ingredients
4½5lb (2kg.) piece of corned beef (preferably the top rib, but silverside is good, too)
2 onions, peeled but left whole
6 cloves
2 bay leaves
8 black peppercorns
3 large carrots, peeled and cut into 3 pieces each
4-6 evenly sized floury potatoes (about 100g/4oz each), peeled and halved
1 tightly packed, medium-sized green cabbage
salt and freshly ground black pepper
hot mustard, to serve (preferably any mustard other than English Mustard)
Method
1. Rinse the corned beef under cold water to remove the brine and put it into a large but snugly fitting pan that is also large enough to hold all the vegetables. Stud the onions with the cloves and add them to the pan with the bay leaves, peppercorns and enough water to cover. Bring to the boil over a high heat, skimming off any scum as it rises to the surface. Then reduce the heat, cover and leave to simmer for 2-2½ hours, until the beef is tender, skimming the surface and topping up the water now and then if necessary.
2. Remove the beef and allow to sit, covered with aluminum foil Add the carrots and bring back to the boil. Then add the potatoes and simmer for 15 minutes. Meanwhile, wash the cabbage, cut it into 6 or 8 wedges and remove the thickest part of the core, but leave a little to help hold the leaves together. Add to the pan and simmer for 5 minutes, by which time all the vegetables should be tender.
3.Place the corned beef on to a carving board and carve the meat across the grain into slices. Arrange the beef and vegetables on a large, warmed serving platter and moisten with a little of the stock. Serve with some hot (non English) mustard, if you wish.
This sauce is know throughout the world as all’Alfredo, coined for the restaurateur who popularized it. In restaurants in North America you can often order it with shrimp or chicken. Whipping cream is the key here, so if you are watching your waistline, cut back for a few days afterward. After all, life is about balance, not denial.
Serves 4-6
Adapted from Marcella Hazan’sThe Essentials of Italian Cooking
Ingredients:
1 cup heavy whipping cream
2 tablespoons butter
1 1/4 pounds fettuccine (fresh or dried)
2/3 cup freshly grated parmigiano-reggiano cheese, plus extra at table
salt
freshly ground pepper
whole nutmeg
Directions:
1) Heat 2/3 cup of the cream and the butter over medium heat in a large saucepan until thickened–about a minute. Turn off stove.
2) Cook the pasta until it is al dente. Drain and transfer to the saucepan with the cream and butter. Turn heat on low and toss the pasta to coat evenly with the sauce.
3) Add the remaining 1/3 cup cream, the 2/3 cup of cheese, a pinch of salt and the pepper. Add a couple of gratings of nutmeg. Toss again briefly until the fettuccine are well coated. Taste and correct the salt. Serve immediately with extra grated Parmesan on the side.
The U. S. S.. Constitution (Old Ironsides), as a combat vessel, carried 48,600 gallons of fresh water for her crew of 475 officers and men. This was sufficient to last six months of sustained operations at sea. She carried no evaporators (i.e fresh water distillers).
However, let it be noted that according to her ship’s log, “On July 27, 1798, the U.S.S. Constitution sailed from Boston with a full complement of 475 officers and men, 48,600 gallons of fresh water, 7,400 cannon shot, 11,600 pounds of black powder and79,400 gallons of rum ..”
Her mission: “To destroy and harass English shipping.”
Making Jamaica on 6 October, she took on 826 pounds of flour and 68,300 gallons of rum.
Then she headed for the Azores , arriving there 12 November.. She provisioned with 550 pounds of beef and 64,300 gallons of Portuguese wine ..
On 18 November, she set sail for England . In the ensuing days she defeated five British men-of-war and captured and scuttled 12 English merchant ships, salvaging only the rum aboard each.
By 26 January, her powder and shot were exhausted. Nevertheless, although unarmed she made a night raid up the Firth of Clyde in Scotland . Her landing party captured a whiskey distillery and transferred 40,000 gallons of single malt Scotch aboard by dawn. Then she headed home.
The U S. S. Constitution arrived in Boston on 20 February 1799, with no cannon shot, no food, no powder, no rum , no wine ,no whiskey , and 38,600 gallons of water .
This is the simplest of potato dishes yet you never see any version of this in cookbooks or on restaurant menus.
It is actually a recipe from Alain’s father who lives in the South of France that Alain taught to Ned.
This is the kind of dish that is made ahead of time and only improves over time as one waits to reheat it. We have never served this without hearing accolades from our guests and requests for the recipe. … Easy Peasey! Here it is!
Preheat the oven to 450°
Peel some medium sized potatoes (enough to fill the bottom of your pan) and cut into thin rounds (about an 1/8th of an inch thick.
Spread EV Olive Oil an omelette pan or cast iron skillet . Place a layer of potatoes on the bottom, overlapping from the inside out.
Drizzle or brush the layer with EV Olive Oil then generously sprinkle with pepper and salt.
Slice the large onion and layer on top of the potatoes
Repeat these layers until the pan is full (the final layer is just potatoes) and sauté over medium heat for 5 to 10 minutes.
Cook in oven [450°F] over until brown [40min.... 20 min on bake and 20 min on broil]
Remove from the oven, turn out onto a dish upside down and cut into slices like a pie.
This is the Future … I would much rather have this machine dispense a fresh baguette to me than pick up one of the soggy or stale packaged baguettes that supermarkets pawn off as fresh!
50 of the world's best food blogs
t is actually a recipe from Alain’s father who lives in the South of France that Alain taught to Ned.
