Poached Eggs and a BLT Never Tasted So Good

Insipired by the sucessful whole wheat sandwich bread recipe here are a couple of classics:

BLT on homemade whole wheat, with local bacon,
 tomatoes, and lettuce.

 

Poached eggs on toast with orange and red
 tomatoes and avocado.
(Adding a splash of vinegar or lemon juice to
the poaching water keeps the white together.)

Tip for slicing cherry tomatoes or grapes: put them between
 two lids.  Place your hand flat on top of the upper lid. 
Slice between the lids with a serrated knife.
 (I'm a lefty so the picture looks strange!) 

Voila!  Halved tomatoes in no time.

Corned Beef Dinner with Roasted Brussel Sprouts

My family loves a good corned beef dinner.  Here is my tried and true recipe served with homemade horseradish sauce, roasted Brussel sprouts and red potatoes, and mini Irish soda bread loaves.

I know many of you are gagging at the mere thought of Brussel sprouts, but roasting works miracles on these little gems.  Trust me when I tell you to give these a try.  Toss in some red potatoes for a hearty side dish to enjoy on St. Patrick's Day or any other day of the year.

Corned Beef

• One 3lb corned beef brisket (uncooked), in brine
• 4 quarts cold water
• 2 bay leaves
• 2 teaspoons black peppercorns
• 4 whole allspice berries
• 4 whole cloves

1. Rinse the corned beef brisket under cold running water.  (Be sure to give the sink a good scrub after!)
2. Place the beef in a large heavy bottomed pot with lid.  Add the remaining ingredients to the pot.
3. Cover and bring the pot to a slow boil over high heat.  Reduce the heat and skim off/discard any foamy scum that rises to the surface. 
4. Simmer for 3 hours and 45 minutes. 
5. Remove the beef from the pot and allow to sit for 20 minutes to reabsorb the juices. 
6. Slice the beef against the grain and serve with horseradish sauce or mustard.

Horseradish Sauce

• 3/4 cup plain Greek yogurt
• 3 tablespoons jarred grated horseradish
• 1/2 teaspoon grated lemon zest
• Kosher salt and pepper to taste

1. Mix together all ingredients.
2. Refrigerate for at least 1 hour before serving.

Roasted Brussel Sprouts

• 2lbs Brussel sprouts
• 2lbs red potatoes
• 3 tablespoons olive oil
• Kosher salt and pepper to taste
• Garlic powder to taste

1. Preheat the oven to 400 degrees.
2. Trim the stem ends off the Brussel sprouts and remove a couple of the outer leaves.  Cut the sprouts in half and place in a large mixing bowl.  Don't worry if a few more leaves fall off when you cut the sprouts in half.  They will crisp up nicely.
3. Wash and dry the red potatoes and add to the mixing bowl.
4. Drizzle the olive oil over the Brussel sprouts and potatoes.  Season with salt, pepper and garlic powder to taste.  Toss gently to coat.
5. Spread on a large cookie sheet (or two smaller sheets) and roast until the potatoes are tender, about 25 minutes.  Shake the vegetables to mix about halfway through.

St. Patrick's Day Corned Beef

One of the most profound things about eating locally is shaking the hand of the person raising your food.  At Miles Smith Farm one of those folks is Carol Soule.  She welcomed us to the farm, showed us to the cows and got hay for us to feed them.  That was when we learned just how long a cows tongue really is!  The boys were so scared of getting licked they refused to feed them! 

Miles Smith cows are pasture raised and well cared for as they enjoy the fresh air and blue skies of New Hampshire.  The care that Carol and her husband provide the cows translates into beef that I trust is safe for my family.  To find local meat in your area visit your local farmers market, health food store, www.localharvest.org or www.eatwild.com. 

Brine dry ingredients

Who needs grocery store corned beef for St. Patrick's Day when you can do it yourself?  Alton Brown's recipe indicates the brisket should brine for 10 days so I'm cheating a little with only seven to spare.  Our point cut brisket is fairly thin and will do fine with a few days less in the brine.  Because of the large size of the brisket I cut it into two pieces - each in their own ziptop bag.

I chose to omit the saltpeter that Alton's recipe includes.  Saltpeter is a nitrate that retains the meat's pink color.  I also wasn't able to find the juniper berries so those were also omitted from my version.  I did hear that Whole Foods carried them but we don't yet have a Whole Foods in NH!

In the coming days I'll post my favorite recipes for corned beef, horseradish sauce, Brussel sprouts and Irish soda bread.  Stay tuned!

Brisket in the brine

Corned Beef Brine

• 2 quarts water
• 1 cup kosher salt
• 1/2 cup brown sugar
• 1 cinnamon stick, broken into a few pieces
• 1 teaspoon mustard seeds
• 1 teaspoon black peppercorns
• 12 whole juniper berries
• 8 whole cloves
• 8 whole allspice berries
• 2 bay leaves, crumbled
• 1/2 teaspoon ground ginger
• 2 lbs of ice
• 1 3lb brisket 

1. Place the water into a large 6 to 8 quart stockpot along with salt, sugar, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger.
2. Cook over high heat until the salt and sugar have dissolved.
3. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F.
4. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Squeeze out any air and seal the bag.  Lay it flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
5. Serves 4-6.