Text 3243, 83 rader
Skriven 2008-03-02 02:18:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Corned Beef
=======================
 -=> On 03-01-08  07:59,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Re: Corned Beef <=-

 DSh>   Gail boils it, also with the vegetables.

 DSac> Gah. I even treat my fatty brisket cuts more gently than that. [g]

  I have been politely informed that she does not boil it, even though
  the recipe is called "New England Boiled Dinner."    She simmers the
  beef until done, takes it out and lets it rest while she cooks the
  vegetables in the liquid the beef was cooked in. 

 DSac> So now what I do is this: I choose a pot only slightly bigger than
 DSac> the cut of beef.  I roughly chop some "soup veg" - celery, onion,
 DSac> parsley, carrot, a turnip if I have one, a parsnip ditto - and sweat
 DSac> them in the pot until the onions are translucent and just turning a
 DSac> little amber.  Then I add the corned beef and a short handful of
 DSac> mixed pickling spices (coriander, mustard seed, bay, dill seed, etc.)
 DSac> Sometimes I tie the spices in a cheesecloth bag. There is usually JUST
 DSac> enough room in the pot for a few cups of water, no more.  I bring the
 DSac> water to a simmer (not even enough of a boil to make scummy meat foam)
 DSac> and simmer it for about 4 hours, just like I would if I were making
 DSac> stock.)  I cook the serving vegetables (carrots, whole onion, spuds,
 DSac> cabbage) in the corned beef stock when the meat is done and serve the
 DSac> pot likker on the side as a seasoning for those that want it.  If the
 DSac> spices were tied in a bag, I might use my Braun hand-held whipper to
 DSac> pulverize the flavoring veg in the broth, making the broth thicker
 DSac> and more flavorful, almost like a gravy.

  That may well be closer to what Gail does than my characterization of
  "boiling".   She often puts the spices in cheese cloth also so as to
  not have to pick pepper corns out of the cabbage leaves.

 DSac> I fully intend to try your way, and corn an eye round when I can find
 DSac> one on sale.  We eat corned beef year 'round, not just at St. Paddy's
 DSac> Day.

  I assume you have snagged her corning recipe?   The hard thing to find
  was the pickling "salt" (which is really potassium nitrate or
  saltpeter).
 

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cheesy Squash Bake
 Categories: Side dish, Casserole, Vegetable, Sthrn/livng
      Yield: 8 servings
 
      7 md Squash, yellow
    1/2 ts Salt
      2    Eggs; separated
      8 oz Sour cream
      2 tb Flour, all-purpose
  1 3/4 c  Cheese, Cheddar; shredded
      8 sl Bacon; cooked, drained, and
           -crumbled
    1/3 c  Breadcrumbs, dry; fine
      1 tb Butter (or marg.); melted
 
  Wash squash thoroughly; trim off ends.  Place in boiling salted water
  to cover.  Cook 15 to 20 minutes or until tender.  Drain and cool
  slightly. Thinly slice squash; sprinkle with salt.
  
  Beat egg yolks until thick and lemon colored; stir in sour cream and
  flour. Beat egg whites until stiff peaks form; fold into yolk mixture.
  
  Layer half the squash, egg mixture, and cheese in a 12x8x2" baking
  dish. Sprinkle with all the bacon.  Layer remaining squash, egg
  mixture, and cheese.  Combine breadcrumbs and butter; sprinkle over
  top. Bake at 350 degrees for 20 to 25 minutes.
  
  SOURCE: Southern Living Magazine, May, 1980. Typed for you by Nancy
  Coleman.
  Submitted By NANCY COLEMAN   On   05-12-94 (1952)
 
MMMMM


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