carrots – Aubrey About Town http://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Tue, 16 Mar 2021 18:53:07 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32 carrots – Aubrey About Town http://aubreyabouttown.com 32 32 58900657 ST. PATRICK’S DAY SUPPER: Corned Beef & Cabbage with Guinness Stout Jus and Horseradish Whipped Cream, and Irish Soda Bread http://aubreyabouttown.com/recipe/st-patricks-day-supper-corned-beef-cabbage-with-guinness-stout-jus-and-horseradish-whipped-cream-and-irish-soda-bread/ http://aubreyabouttown.com/recipe/st-patricks-day-supper-corned-beef-cabbage-with-guinness-stout-jus-and-horseradish-whipped-cream-and-irish-soda-bread/#respond Tue, 16 Mar 2021 18:53:01 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3687 The only thing Irish about the Corned Beef & Cabbage is the Guinness & potatoes…a strictly Irish-American phenomenon; but we love it, and nothing graces the St. Patrick’s Day table more.

Corned Beef & Cabbage with Guinness Stout Jus and Horseradish Whipped Cream, and Irish Soda Bread
The rich Guinness jus (juice), is full of rich, silky, and umami notes, and when served piping hot, enriches the meat to a new level. Topped with tangy horseradish whipped cream takes it even further!
Servings8 people
Prep Time30 mins
Cook Time1-1/2 hours
Ingredients
Horseradish Whipped Cream
Corned Beef & Cabbage with Guinness Stout Jus
Irish Soda Bread
Instructions
Prepare the Horseradish Whipped Cream:
  1. Line a medium-size sieve or strainer with 2-layers of paper towels or cheesecloth. Set over a bowl, being sure the sieve doesn’t touch the bottom of the bowl. Set aside.
  2. In the bowl of a stand mixer, fitted with the whisk attachment, mix together: heavy whipping cream, hot sauce, granulated garlic, white pepper, and salt.
  3. Turn mixer on HIGH, and whip cream mixture until firm peaks form, and the whipped cream can hold its shape, about 1-1/2 to 2 mins.
  4. Turn mixer off and add horseradish. Mix on HIGH for 10 seconds to combine.
  5. Remove whisk and bowl from mixer. With a rubber spatula, clean off whisk, and scrape the bottom & sides of the bowl, folding to combine.
  6. Spoon the horseradish whipped cream into the lined sieve or strainer. Refrigerate until ready to use. Excess liquid with strain into the bowl, and the cream will thicken into a rich mousse-like consistency. Change the soaked paper towel if preparing an hour or longer before serving. This can be done a day in advance. Once the liquid has drained, the Horseradish Whipped Cream can be transferred to an airtight container, and will keep refrigerated for up to 3 days.
Part One: Prepare the Corned Beef & Cabbage with Guinness Stout Jus
  1. Preheat oven to 325 degrees.
  2. Remove corned beef from packaging, set aside seasoning packet, if included.
  3. Rinse the meat well to remove the packing brine liquid.
  4. In a bowl large-enough to accommodate the corned beef, fill with cool water, and soak meat for 30 minutes. Repeat again with clean water for another 30 minute soak.
  5. Pat the meat dry with a clean kitchen or tea towel. Season both sides with 1/2 tsp ground black pepper.
  6. Heat a large Dutch Oven or stock pot over MED-HIGH heat. Add olive oil.
  7. Carefully place the corned beef into the hot pot, fat-side down. Brown in oil for 4 mins.
  8. Flip meat over, and brown for an additional 3 mins.
  9. Remove meat from pot, and transfer to a plate. Set aside.
  10. Carefully pour-out the grease from the pot, leaving 1 tbsp in the pot. Return pot to heat and deglaze the pan with 1 ounce of Irish whiskey, using a wooden spoon to scrape up any brown bits (fond) from the bottom.
  11. Stir in the Guinness Stout, 2 cups chicken stock, and 1 cup water. Bring to a simmer.
  12. Carefully add the corned beef to the Guinness mixture. Bring up to a simmer, cover with a lid, and simmer over MED-HIGH heat for 10 mins.
  13. Transfer the covered pot to the oven, and continue to cook for 1-1/2 hours.
Meanwhile: Prep the Vegetables
  1. Remove any wilted and leaves from the cabbage, rinse and pat dry.
  2. From top to bottom, slice cabbage in half. With your knife, cut a “V” into the core of each half to remove. Slice each halves into four wedges. Set aside.
  3. Rinse the baby Yukon potatoes, pat dry. Set aside.
  4. Rinse carrots. With a vegetable peeler, peel carrots, then slice at an angle into 1-1/2 inch long pieces. Set aside.
Prepare the Irish Soda Bread: When the Corned Beef is at 40 Minutes
  1. With the Corned Beef still in the oven, increase oven temperature to 350 degrees.
  2. In a medium-size bowl, whisk together: flour, buttermilk powder (if using fresh buttermilk, omit powder), sugar, baking powder, baking soda, and salt. Whisk well to combine baking powder and soda for an even rise.
  3. With a pastry blender, or with two forks (or in a food processor), cut cubed chilled butter into flour mixture until it resembles course meal.
  4. In a small bowl, beat two eggs, measure out 1 tbsp of the beaten egg and set aside to brush the top with later.
  5. Mix remaining beaten egg into the 1-1/2 cups water (or buttermilk, if using) until just combined.
  6. Add water-egg mixture to flour mixture. Stir with a wooden spoon until just combined, being sure to lift the spoon from the bottom of the dough to reach all of the dry ingredients. Mix until just combined.
  7. Transfer dough to a floured work surface, and gently knead by hand for 15 seconds. The dough will be sticky, so dust your hands with flour, and use a pastry scraper to work the dough quickly.
  8. Roll dough into a ball, drop into greased dish.
  9. Cut a 1-inch deep cross (X) across the top of the loaf.
  10. Gently brush the reserved tablespoon of beaten egg evenly atop the crossed loaf.
  11. Scoot the pot of corned beef to the side, and place the Irish Soda Bread aside it in the 360 degree oven.
  12. Bake the Irish Soda Bread for 50 mins. The corned beef and the bread will be ready to come out of the oven at the same time.
  13. Carefully remove the bread from the oven to a cooling rack. Allow to cool in the baking dish for 10 mins, then remove loaf to the cooling rack to cool completely.
Part Two: Finish Preparing the Corned Beef & Cabbage with Guinness Stout Jus
  1. With thick pot holders, CAREFULLY remove the hot pot of corned beef from oven, and set on the stove.
  2. With tongs or a long meat fork, carefully transfer the corned beef to a plate. Cover with aluminum foil, and set aside.
  3. Turn stove on to MED-HIGH, and bring the pot of the Guinness juices (jus) to a simmer. There should be about 1-1/2 to 2-inches of liquid. If necessary, add more water, or more Guinness or stock to reach that level of liquid.
  4. Add potatoes to the simmering Guinness jus, cover, and cook 10 mins.
  5. Add carrots to potatoes, being sure the carrots are nestled in the jus. Cover, and simmer 10 mins longer.
  6. In a single line, nestle cabbage wedges, (the point of the wedge down) atop to potatoes & carrots. Cover with a lid, and allow the cabbage to steam over the other vegetables for 10 mins more. (The cabbage should still be bright green.)
  7. Immediately remove from heat, and set aside while the corned beef is carved.
  8. With a sharp carving knife, cut away the fat from the top of the meat. Discard.
  9. Carve the corned beef against the grain of the meat into 1/4 inch thin slices. In a fan fashion, lay out slices down the center of a serving platter, garnish with a couple wedges of cabbage and a couple potatoes & carrots to denote corned beef & cabbage.
  10. Serve the remaining cabbage in a vegetable serving dish, garnish with chopped parsley.
  11. With a slotted spoon, spoon the potatoes & carrots into another serving dish, pour the melted butter over the top, give a quick toss, and top with minced chives.
  12. Pour the hot Guinness jus into a gravy boat or a small pitcher.
  13. Serve the Corned Beef and Cabbage topped with hot Guinness jus.
  14. Spoon the Horseradish Whipped Cream into a sauce boat, and serve on the side.
  15. Serve the Irish Soda Bread with sweet butter, topped with sea salt. Serves 8
Recipe Notes

]]> http://aubreyabouttown.com/recipe/st-patricks-day-supper-corned-beef-cabbage-with-guinness-stout-jus-and-horseradish-whipped-cream-and-irish-soda-bread/feed/ 0 3687 Chicken Matzo Ball Soup http://aubreyabouttown.com/recipe/chicken-matzo-ball-soup/ http://aubreyabouttown.com/recipe/chicken-matzo-ball-soup/#respond Fri, 29 Jan 2021 05:51:03 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3544 I couldn’t think of a better soup to nourish the body and soul, but that of Matzo Ball Soup. And this recipe doesn’t disappoint with the addition of plenty of chicken! Make some for someone you love, even if that someone is You!

  • Matzo meal & seasonings, schmaltz & eggs
  • Chicken, onion, celery, parsley stems, and peppercorns
  • Matzo balls simmering
  • Pack some for a friend

Chicken Matzo Ball Soup
A classic and hearty soup to warm the spirits for even on the gloomiest of days!
Ingredients
Chicken Stock
Matzo Balls
Chicken Matzo Ball Soup
Instructions
To Prepare Chicken Stock
  1. Rinse one whole chicken (inside & out) under cold water.
  2. Add whole chicken to a large stock pot, cover with one gallon cold water. Add onion, celery, parsley stems, bay leaves, peppercorns & salt.
  3. Turn heat to MED-HIGH, cover, and bring to a boil.
  4. Gently boil for 5 minutes, lower heat to MED, and simmer 50 minutes.
  5. Remove from heat, and allow to cool to room temperature.
  6. Carefully remove chicken from stock, and transfer to a bowl. Cover with plastic wrap, and refrigerate 6 hours or overnight.
  7. With a sieve, strain chicken stock into a large pitcher or bowl, cover with plastic, and refrigerate 6 hours or overnight.
  8. When the stock has completely chilled, carefully skim or spoon off the chicken fat (schmaltz) from the top of the stock, and set aside.
To Prepare Matzo Balls
  1. In a small mixing bowl, lightly beat eggs. Whisk in schmaltz, and set aside.
  2. To a medium size mixing bowl, blend to combine: matzo meal, baking powder, granulated onion and garlic, ground white pepper, chicken bouillon & kosher salt.
  3. Add egg-schmaltz mixture to matzo meal mixture, mix to combine, stir in minced parsley.
  4. Cover with plastic wrap or damp kitchen towel, refrigerate 30 minutes.
To Prepare Chicken Matzo Ball Soup
  1. Pull chicken breast, legs, and thighs meat from the bones. Cut into 1-inch cubes, set aside.
  2. With a 1-ounce quick-release scoop, scoop matzo mixture into 1-inch portions (this recipe should make 14). Roll in between your hands to form a small ball, place onto a dinner plate, cover with plastic wrap, and refrigerate until ready to use.
  3. In a large stock pot over MED-HIGH heat, bring chicken stock to a boil, lower heat to MED and let simmer 5 minutes.
  4. Add celery and carrots, and simmer on MED for 10 minutes.
  5. Gently, one at a time, lower matzo balls into simmering soup - cover with lid, and gently simmer for 8 minutes (the balls should float to the top). Gently add cubed chicken and parsley leaves. Simmer 2 minutes longer to heat-through chicken. Serves 6-7 (2 matzo balls per serving).
Recipe Notes

Alternatively: For a quicker method in the instructions for Prepare Chicken Stock (in steps 5 thru 8). Step 5, Remove from heat, and allow to cool until it’s safe to touch. Step 6, Remove chicken from stock, and transfer to a bowl, set aside. Steps 7 & 8, With a sieve, strain chicken stock into a large pitcher or bowl and allow chicken fat to separate and settle on the top, carefully skim or spoon off the chicken fat (schmaltz) from the top of the stock, and set aside.

 

The addition of English peas, chopped cabbage, or chives instead or in addition of parsley are delicious alternatives.

]]> http://aubreyabouttown.com/recipe/chicken-matzo-ball-soup/feed/ 0 3544 Ham-Bone Split Pea Soup http://aubreyabouttown.com/recipe/ham-bone-split-pea-soup/ http://aubreyabouttown.com/recipe/ham-bone-split-pea-soup/#respond Tue, 01 Dec 2020 01:55:03 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3229 Always a staple for the week following Thanksgiving or Easter, this cozy and nostalgic classic is a must for that leftover holiday ham. But no need to wait for the ham, a large smokey ham hock does the trick just fine!

Ham-Bone Split Pea Soup
A rich, cozy, and nostalgic repurposing of that left-over Easter & Thanksgiving spiral-cut ham bone. This recipe uses the bone from a 7-pound half ham, just double the recipe if using a full/whole ham. You didn’t have a ham?... A large split smoked ham hock is a fabulous substitution. This recipe makes about 2-1/2 quarts.
Servings2-1/2 quarts
Prep Time10 mins
Cook Time2 hours
Ingredients
Ham-Bone Broth
Ham-Bone Split Pea Soup
Instructions
To Prepare Ham-Bone Broth
  1. From the bone of a half ham, cut off any good ham, leaving ham scrapes attached to the bone. Cube the good ham, and set aside for later; you should have 2 cups ham.
  2. To a stockpot , add olive oil, onions, crushed garlic, ham bone, and bay leaves.
  3. Heat over MED heat until onions begin to turn translucent, occasionally stirring.
  4. Add chicken stock and water, and (stirring occasionally) continue to simmer over MED heat for 1 hour, or until liquids reduces to 8 cups.
  5. With a sieve or kitchen strainer, strain onions, garlic, ham bone & meat scraps, and bay leaves from broth. Reserve broth. Recipe should yield 8 cups of broth; if shy, adjust with water to yield 8 cups (2 quarts).
To Prepare Ham-Bone Split Pea Soup
  1. To a stockpot, add dried split peas, ham-bone broth, thyme and bay leaf.
  2. Simmer over MED heat for 1 hour, until the split peas have softened, and begun to break apart - and the liquid has reduced by a third.
  3. Add 2 cups water, carrots and celery, and 1 teaspoon salt and 1/4 teaspoon black pepper. Simmer over MED heat 20 minutes longer until the carrots have softened, and can be easily smashed in between your fingers, and the soup has thickened. Add a bit more water, if a thinner consistency is desired.
  4. To serve, garnish top of soup with remaining cubed ham, and minced chives, if desired.
Recipe Notes

In addition to cubed ham, try topping your HAM-BONE SPLIT PEA SOUP with a dollop of sour cream, bacon bits, scallions, or cheddar. 

]]> http://aubreyabouttown.com/recipe/ham-bone-split-pea-soup/feed/ 0 3229 Summer Sides: Deviled Potato-Scallion Salad http://aubreyabouttown.com/recipe/summer-sides-deviled-potato-scallion-salad/ http://aubreyabouttown.com/recipe/summer-sides-deviled-potato-scallion-salad/#respond Fri, 15 May 2020 09:32:34 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2152

Deviled Potato-Scallion Salad
Servings12 servings
Prep Time30 mins
Cook Time20 mins
Passive Time2 hours
Ingredients
Salad Dressing
Instructions
  1. In a large pot, cover cubed potatoes and eggs with cold water and 1 tablespoon kosher salt.
  2. On medium-high heat, bring to a boil. Boil 8 minutes, or until potato can be cut with a fork, but not easily mashed.
  3. Immediately strain in colander, then plunge in ice water to halt cooking (the eggs will be hard-boiled in the time it takes to cook the potatoes).
  4. Strain well of excess water, allow to cool completely, transfer to a large bowl.
  5. Peel and chop hard boiled eggs, add to potatoes, add celery, roasted peppers, pickles, carrots, bacon, and scallions.
  6. Refrigerate until chilled (about 1 hour). Serve chilled.
Prepare Dressing & Dress Salad
  1. In a medium bowl, combine, mayonnaise, sour cream, lemon juice, Dijon, ground mustard, dehydrated chives, 1 teaspoon kosher salt, and ground black pepper, blend well.
  2. Pour dressing over chilled potato mixture, toss well to combine.
  3. Refrigerate at least 3 hours or for better results, overnight before serving. Serve chilled
]]> http://aubreyabouttown.com/recipe/summer-sides-deviled-potato-scallion-salad/feed/ 0 2152