Corned Beef & Cabbage

A wonderful dish for a great holiday, corned beef and cabbage is a terrific meal. While this is not a traditional Irish meal, it is very much synonymous in the USA with Irish Americans as part of the fun and the festivities.

We have some interesting articles and research on the history of the holiday that you can check out.

The bottom line is that this is a delicious dish and a lot of fun. We present our recipe to be exactly that. This great recipe is one that you will want to make all year round, regardless of the need for a holiday. A good dish is the only holiday you need.

A lot of recipes have many variations; our recipe keeps it simple and delicious. This recipe is sure to be a winner and have everyone coming back for more.

Corned Beef & Cabbage

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A delicous and great meal to be served anytime. A very typical meal for the Irish-American holiday celebration of St. Patrick's Day.

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Prep Time 30

Cook Time 2 30

Servings: 2 People

Course: Dinner, Lunch

Cuisine: Irish American

Calories: 2005

Ingredients Equipment Method Nutrition

Ingredients

3 lb Corned beef brisket
10 sm Red potatoes
5 med Carrots
1 lg Cabbage

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Equipment

1 Stock pot

Method

Gather All Ingredients

Get all of your ingredients and have them ready.

Cook The Corned Beef

Place the corned beef in a large stock pot or multi pot and cover with water. Add in the spice packet and bring to a boil. Cover and allow to simmer 1 hour for each pound of corned beef. The corned beef should become fork tender.

Prepare the Vegetables

While the corned beef is simmering, cut the potatoes. I prefer to make them into cubes. Feel free to cut as you see fit to your needs. Peel and cut the carrots into about 2-3 inch pieces. Finally, cut the cabbage into small wedges.

Add The Veggies

After the appropriate cook time has been achieved, add the cabbage, carrots, and potatoes.
Remember: simmer 1 hour for each pound of corned beef.
Cook the vegetables until they are almost tender; about 15-20 minutes.

Final Cook

Remove the meat and allow it to rest for about 15 minutes. Leave the vegetables and the broth in the stock pot.

Slice The Meat

The meat should be sliced across the grain.

Service

The dish should be served with the the vegetables and the broth.

Nutrition

Serving: 10ozCalories: 2005kcalCarbohydrates: 151gProtein: 117gFat: 103gSaturated Fat: 33gPolyunsaturated Fat: 4gMonounsaturated Fat: 49gCholesterol: 367mgSodium: 8539mgPotassium: 6377mgFiber: 19gSugar: 18gVitamin A: 25537IUVitamin C: 266mgCalcium: 183mgIron: 18mg

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Chilled Seafood Lasagna With Herbed Cheese

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A delicous and easy to make appetizer, best served cold.

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Prep Time 3 15

Cook Time 0

Servings: 8 People

Course: Appetizer, Dinner, Lunch, Snack

Cuisine: American

Calories: 512

Ingredients Equipment Method Nutrition

Ingredients

2 cups Ricotta cheese
1.5 cups Mascarpone cheese
2 tbsp Lemon juice
1 tbsp Fresh Basil
1 tbsp Dill, fresh
1 tbsp Tarragon, fresh
¼ tsp White pepper
8 Lasagna noodles 2" wide
1 lb Lox
4 oz Whitefish caviar Caviar is very expense and whitefish is typically the least expensive. You can use any kind you like.

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Equipment

1 Food processor

1 Pot

Method

Cooked the Lasagna

Place lasagna in a pot of boiling water. Cook until done and drain. Run cool water over the pasta to cool down and stop the cooking process.

Mix The Filling

Combine the ricotta cheese, mascarpone cheese, lemon juice, herbs, and pepper in a food processor and and mix until well combined.

Line the Mold

Line the terrine mold with plastic wrap. Be sure the wrap comes over the sides.

Layer the mold

Begin by layering the first noodle. Coat with about 1/2 cup of the cheese mixture, 2 ounces of the lox, followed by 2 rounded teaspoons of caviar. Repeat this layering process until the top layer is only a noodle.

Refrigerate

After all of the layering is done: cover the mold and place in a refrigerator for 2-3 hours or longer. The longer this is allowed to chill the better it will be.

Remove from mold

After the lasagna has chilled sufficiently, take and remove from the mold. The best way to do this is by removing the cover of the mold, of course, then cover the top of the mold with a flat serving plate. Hold the serving plate on top and hold the mold tighly to the plate, flip the mold so the plate is on the bottom and the mold is on top upside down. Carefully and slowly lift the mold off. Remove the plastic wrap and voila!

Final touches

Garnish with lox rolled up to look like little roses and fresh herb sprigs.

To serve

Use a warm knife to cut the lasagna into equal pieces.

Nutrition

Serving: 6ozCalories: 512kcalCarbohydrates: 25gProtein: 28gFat: 33gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 171mgSodium: 735mgPotassium: 284mgFiber: 1gSugar: 1gVitamin A: 1108IUVitamin C: 2mgCalcium: 251mgIron: 3mg

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Pasta With A Creamy Garlic And Sun-Dried Tomato Sauce

Creamy Garlic & Sun-Dried Pasta

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A zesty and delicous dish that is both satisfying and fun to make.

Prep Time 10

Cook Time 30

Servings: 4 People

Course: Dinner, Lunch

Cuisine: American, Italian

Calories: 441

Ingredients Equipment Method Nutrition Notes

Ingredients

13 oz Gluten free rotini Check the labels carefully. Vegan pasta is not gluten-free.
3 Cloves Garlic Minced
¾ cup Sun-dried tomatoes in oil You may only find these whole and will need to dice them.
½ cup Vegetable broth
3 oz White vinegar
1 cup Whole fat oat milk Look for at least 30% fat content.
½ cup Reserved pasta water This is water that you save from the cooking of the pasta.
1 n/a Salt To Taste.
1 n/a Ground black pepper To Taste.
1 n/a Garlic powder To Taste.
3 oz Parsley

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Equipment

1 Tall stainless steel saucepan

1 Stirring spoon

1 Balloon whisk

Method

Mise En Place

Prepare all the ingredients and have ready to begin the cooking process.

Boil the pasta

Begin by boiling the water and adding the pasta. Depending on the type of pasta you are using, the cook times may vary. Follow the directions on the box. Always stir the pasta to prevent it from sticking while it cooks.

Begin making the sauce base

Start by pouring a little bit of the oil from the sun-dried tomatoes in the bottom of the saute pan. Turn the heat to a medium-low. Once the oil is warm and spread evenly in the pan, add the garlic and the sun-dried tomatoes. Saute for 2-5 minutes or until tender and fragrant. Be sure to stir frequently, or it will burn in the pan. If the pan is cooking too rapidly, turn the heat down.

Drain the pasta

Drain the cooked pasta, making sure that you save the pasta water when draining. Pour the pasta into a sieve and allow cool water to run over it. Allow the pasta water to drain into another pot so you can warm up the pasta prior to service. This is where a pasta dipper becomes handy. You will need to use some of the pasta water for the next step, which is where the reserved pasta water comes in.

Finish making the sauce (the reduction)

At this point, your sauce base should be soft and fragrant. This is where you will start having some fun. Begin by adding your vegetable broth and incorporate well; increase the heat to medium-high. Next, add about 1/2 of the vinegar and incorporate well. Taste it now and it should have a slight and barely noticeable bitterness to it. That is perfect; if not, add a tiny bit more vinegar. You will need to simmer this until it reduces by 1/2. This process is where a white wine would typically be used, but we do not want any alcohol in this recipe.

Finish making the sauce (the cream)

Now that the reduction is done, we need to make the sauce cream and season. Keep the heat the same and add in the whole fat oat milk. Using a balloon whisk, vigorously whisk the mixture to fully emulsify the oil to the fat. Allow this to simmer for 3-5 minutes or the mixture begins to thicken. Taste and season with salt, pepper, or garlic powder. Only add a pinch at a time and check.

Present your plate

The sauce is best done as a pour-over sauce and garnished with a little chopped parsley.

Nutrition

Serving: 8ozCalories: 441kcalCarbohydrates: 87gProtein: 12gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 370mgPotassium: 575mgFiber: 5gSugar: 5gVitamin A: 2252IUVitamin C: 56mgCalcium: 169mgIron: 4mg

Notes

There is wide variety of pasta, and I enjoyed this using rotini. Be careful when selecting the pasta as some are vegan friendly, which does not make them gluten free.

The substitution for the alcohol does take a little time to get used to as it does not burn off the same way as wine does. The vinegar is there to produce the acid that is needed. You can also use mushroom stock.

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Bechamel Sauce

Bechamal Sauce

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Bechamel sauce is a sauce traditionally made from a white roux and milk. Bechamel may also be referred to as besciamella, besamel, or white sauce.

Prep Time 5

Cook Time 30

Servings: 2 Cups

Course: Sauces

Cuisine: Italian

Calories: 743

Ingredients Equipment Method Nutrition Notes

Ingredients

2 cups Milk Whole milk
¼ cup Butter Unsalted
¼ cup All-Purpose Flour All-purpose
¼ tsp Salt Fine salt
1 tsp Nutmeg Grated
6 oz Parmesan cheese Grated

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Equipment

1 Tall stainless steel saucepan

1 Small pan (For warming the milk.)

1 Balloon whisk (Be sure it is large enough and comfortable.)

Method

Using low heat, begin to melt the butter in saucepan.
1/4 cup Butter
Sift the flour to prevent lumps.
1/4 cup All-Purpose Flour
Next, add the flour to melted butter. Whisk it quickly to prevent lumps. Stir until the mixture is smooth and without lumps. Continue to cook for an additional 30-45 seconds. Allow the flour to absorb the fats of the butter and start to turn a golden color. This is called a roux. Remove from heat and set aside.
1/4 cup Butter, 1/4 cup All-Purpose Flour
Next, warm the milk in a small pan. Then slowly add the milk to the roux. Whisk vigorously to prevent lumps.
2 cups Milk
Place the saucepan with the mixture back on the stove under low heat. Continue to mix until you have a fairly thick consistency. This will take roughly 10-15 minutes. The sauce is ready when it sticks to the back of a spoon.
2 cups Milk, 1/4 cup Butter, 1/4 cup All-Purpose Flour
The sauce will be bland at first taste. Add a pinch of salt or nutmeg to taste. Be careful and only add a pinch at a time, otherwise it will become too salty or too nutty.
1/4 tsp Salt, 1 tsp Nutmeg
To increase the richness of the flavor, you can add the grated Parmesan cheese into the sauce. Stir in and be sure the cheese fully incorporates.
6 oz Parmesan cheese

Nutrition

Serving: 8ozCalories: 743kcalCarbohydrates: 26gProtein: 40gFat: 53gSaturated Fat: 33gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 148mgSodium: 1749mgPotassium: 471mgFiber: 1gSugar: 13gVitamin A: 1770IUVitamin C: 0.03mgCalcium: 1318mgIron: 1mg

Notes

Storing Bechamel

Place the sauce in a bowl and cover with cling wrap that actually touches the sauce. Otherwise, a dense layer will begin to form on the surface and will cause lumps when reheating.

It can be frozen for about one month.

Reheating

You can reheat Bechamel sauce in a saucepan over low heat. Just keep stirring it to distribute the heat. If you want to make it creamier, add a little milk.

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Chilled Asparagus Soup

Chilled Asparagus Soup

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A delicate, pale green soup. Best garnished with a swirl of cream or yogurt. Very pretty and very delicous

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Prep Time 15

Cook Time 55

Servings: 6

Course: Soup

Cuisine: American

Calories: 229

Ingredients Equipment Method Nutrition

Ingredients

2 lbs Asparagus
4 tbsp Unsalted butter
1.5 cups Green Onions
6 ¼ cups Chicken stock
½ cup Cream
3 tbsp All-Purpose Flour
1 tbsp Tarragon
1 tsp Salt
1 tsp Black pepper

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Equipment

1 Stirring spoon

1 Food processor, food mill or immersion blender

1 Saucepan

Method

Cut 2 1/2" off the top of the asparagus and blanch the tips in boiling water for 5-6 minutes. Drain and cut each tip into two or three sections and set aside.
Trim the stalk and cut into 1/2 inch pieces. Remove any woody parts and discard.
Heat the butter or oil in a heavy bottomed saucepan. Add the leeks or scallions and cook over low heat for 5-8 minutes until they ares soft but not brown. Stir in the chopped asparagus stalks, cover, and cook for 6-8 minutes longer until the stalks are tender.
Add the flour and stir well to blend. Cook for 3-4 minutes, uncovered, stirring occasionally,
Add the stock and bring to a boil, stirring frequently. Lower the heat and simmer for 30 minutes. Season with salt and pepper.
Puree the soup in a food processor or food mill. If neccessary, strain to remove any coarse fibers. Stir in the asparagus tips, most of the cream or yogurt, and the herbs. Chill well. Stir before service and check the seasoning. Garnish each bowl with a swirl of cream or yogurt.

Nutrition

Serving: 8ozCalories: 229kcalCarbohydrates: 15gProtein: 10gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 42mgSodium: 863mgPotassium: 646mgFiber: 4gSugar: 4gVitamin A: 1966IUVitamin C: 14mgCalcium: 94mgIron: 5mg

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Creamy Alfredo Sauce

Creamy Alfredo Sauce

Get ready to unleash your inner culinary rockstar and whip up a batch of creamy Alfredo sauce that will make your taste buds sing! This isn’t just any sauce, folks; it’s a symphony of flavor, a creamy concerto for your palate.

First, we’ll melt some buttery goodness in a pan—a golden pool of deliciousness. Then, in goes the garlic, sizzling and dancing in the heat, releasing its aromatic magic. (Careful not to burn it, or your garlic will stage a bitter protest!)

Next, we’ll bring in the heavy cream, a velvety cascade of richness. Whisk it all together like a maestro conducting an orchestra, creating a harmonious blend of flavors.

Now, for the grand finale: a shower of Parmesan cheese! Watch as it melts into the creamy embrace of the sauce, transforming into a luscious, velvety dream.

And there you have it—a creamy Alfredo sauce so good, it’ll have you shouting “Encore!” Get ready to twirl your pasta and savor every drop of this culinary masterpiece. You’ve earned it, chef!

Creamy Alfredo Sauce

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Indulge in the luxurious taste of Alfredo sauce, a creamy Italian creation that elevates any pasta dish. This rich blend of butter, heavy cream, and Parmesan cheese creates a velvety smooth texture and savory flavor that's simply irresistible. Imagine it coating each strand of fettuccine or linguine, offering a decadent experience in every bite.

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Prep Time 5

Cook Time 12

Servings: 4 cups

Course: Main Course

Cuisine: American, Italian, Italian American

Calories: 658

Ingredients Equipment Method Nutrition Notes

Ingredients

6 tbsp Butter
1 tsp Garlic
1½ cups Heavy cream
6½ oz Parmesan Cheese
1 tsp Salt
1 tsp Black pepper
1 tbsp Thyme dried

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Equipment

1 Saucepan

1 Stirring spoon

1 Measuring cup

1 Set of measuring spoons

Method

Measure out your butter, ensuring it's softened for easier melting. Finely mince your garlic cloves. Have your heavy cream ready in a convenient pouring container. Grate your Parmesan cheese and keep it nearby.
6 tbsp Butter, 1½ cups Heavy cream, 1 tsp Garlic
Place a saucepan (medium size works well) over medium-low heat. Add the butter and allow it to melt completely, swirling the pan occasionally for even melting.
6 tbsp Butter, 1 tsp Garlic
Add the minced garlic and a pinch of dried thyme (about ¼ to ½ teaspoon) to the melted butter. Stir it frequently and sauté until the garlic becomes fragrant and turns a light golden brown color. Be careful not to burn the garlic, as this will impart a bitter flavor. The thyme will infuse its flavor into the butter and garlic as they cook.
1 tsp Garlic, 1 tbsp Thyme
Take the saucepan off the heat and let it cool for about 3-5 minutes. This brief cooling period is essential to prevent the cream from curdling when you add it in the next step.
Slowly pour the heavy cream into the saucepan while whisking constantly. This gradual addition and continuous whisking will create a smooth emulsion and prevent the sauce from separating. Continue whisking until the cream is fully blended with the butter and garlic.
1½ cups Heavy cream
Place the saucepan back on the stove over low heat. Now, gradually add the grated Parmesan cheese, a handful at a time, whisking continuously as you do so. This slow addition and constant whisking will ensure the cheese melts evenly into the sauce, creating a luscious, creamy texture.
6½ oz Parmesan Cheese
Continue to cook the sauce over low heat, stirring occasionally, until it reaches your desired consistency. If it becomes too thick, you can thin it out with a tablespoon or two of warm milk or pasta water.
Have a taste! You might want to add a pinch of salt and freshly ground black pepper to enhance the flavors. Some people like a touch of nutmeg in their Alfredo sauce as well.
1 tsp Black pepper , 1 tsp Salt
Once the cheese is completely melted, the sauce is smooth, and the seasoning is perfect, remove the pan from the heat. Your homemade Alfredo sauce is ready to be tossed with your favorite pasta, like fettuccine, linguine, or even tortellini! Garnish with some fresh parsley and extra Parmesan cheese for a beautiful presentation.

Nutrition

Serving: 8ozCalories: 658kcalCarbohydrates: 10gProtein: 17gFat: 63gSaturated Fat: 39gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 188mgSodium: 1996mgPotassium: 199mgFiber: 0.3gSugar: 3gVitamin A: 2337IUVitamin C: 4mgCalcium: 482mgIron: 1mg

Notes

1. Quality Ingredients are Key

Freshly Grated Parmesan: Use a block of Parmesan cheese and grate it yourself. Pre-grated cheese often contains cellulose, which can make the sauce grainy.
Good Butter: Use a high-quality butter for the best flavor.
Fresh Garlic: If possible, use fresh garlic cloves instead of garlic powder for a more robust flavor.

2. Temperature Control is Crucial

Low and Slow: Cook the sauce over low heat to prevent the cream from curdling or the sauce from becoming too thick.
Cool Slightly Before Adding Cream: Taking the pan off the heat for a few minutes after sautéing the garlic will help prevent the cream from separating.

3. Technique Matters

Whisk Continuously: Whisk the cream and cheese into the sauce gradually and continuously to ensure a smooth, lump-free consistency.
Don't Overcook: The sauce is ready when the cheese is melted and the sauce is smooth. Overcooking can make it thick and oily.

4. Adjust as Needed

Thin it Out: If the sauce becomes too thick, add a tablespoon or two of warm milk or pasta water to thin it out.
Season to Taste: Don't forget to season with salt and freshly ground black pepper to your liking. A pinch of nutmeg can also add a lovely warmth.

5. For Extra Richness and Flavor

Add Cream Cheese: A tablespoon or two of cream cheese whisked in with the Parmesan can add extra richness and tang.
A Touch of Wine: A splash of dry white wine, like Sauvignon Blanc or Pinot Grigio, can add complexity and depth of flavor.
Finish with Fresh Herbs: Stir in some chopped fresh parsley or basil at the end for a burst of freshness and color.

Bonus Tip: For the ultimate creamy Alfredo experience, toss the cooked pasta directly into the sauce and cook for a minute or two to allow the pasta to absorb the flavors.

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Ingredients

Ingredients:

6 tablespoons butter
1 teaspoon minced garlic
1 ½ cups heavy cream
6.5 ounces grated Parmesan cheese (about 1 ½ cups)
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon dried thyme

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Storage & Leftovers

Storing Your Leftover Alfredo Sauce:

Cool it Down: Before storing, let the sauce cool to room temperature. This prevents condensation from forming in the container, which can lead to spoilage.
Choose the Right Container: An airtight container is essential to maintain the quality and prevent the sauce from absorbing odors from other foods in your fridge. Glass containers or high-quality plastic containers with tight-fitting lids work well.
Refrigerator Storage: Store your leftover Alfredo sauce in the refrigerator for 3 to 4 days.
Freezer Storage: For longer storage, you can freeze Alfredo sauce for up to 3 months. It’s best to freeze it in smaller portions for easier thawing and use. Consider using freezer-safe bags (laid flat to save space) or small airtight containers.

Reheating Tips:

Thaw Safely: If frozen, thaw the sauce in the refrigerator overnight or in a bowl of cold water.
Gentle Reheating: Reheat the sauce gently over low heat on the stovetop, stirring frequently. Alternatively, you can reheat it in the microwave in short bursts, stirring between each burst, until warmed through.
Thin if Needed: Alfredo sauce tends to thicken upon cooling and reheating. If it’s too thick, you can thin it out with a little warm milk, cream, or pasta water.

Creative Ways to Use Leftover Alfredo Sauce:

Don’t let those precious leftovers go to waste! Here are some ideas:

Alfredo Dip: Serve it warm as a dip for breadsticks, vegetables, or even chicken strips.
Pizza Topping: Use it as a base for a white pizza with your favorite toppings.
Pasta Bake: Incorporate it into a creamy pasta bake with chicken, vegetables, or seafood.
Soup Enhancer: Stir a spoonful or two into your favorite soup for extra creaminess and flavor.
Vegetable Gratin: Use it to make a creamy and cheesy vegetable gratin.

With these tips, you can enjoy your homemade Alfredo sauce to the fullest, even days after you’ve made it!

Table of Contents

Storage & Leftovers
List of Ingredients
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Recipe
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