Corned Beef and Cabbage

I was craving a good Corned Beef and Cabbage for St. Patrick's Day this year, and finally got around to making it this week.  My mom used to make it every year for this holiday and it was always a special treat.  I love the combination of the salty, tender meat with the soft leafy cabbage.  I added small red potatoes and carrots too for more flavor and nutrition.

 

Recipe
2 1/2 - 3 lb package of corned beef with seasoning packet and juices
about 2 lbs small red potatoes, washed, skin on
1 bay leaf
1/2 onion, cut into wedges
dash pepper
about 4 carrots, peeled and sliced into 1" pieces
1 small green cabbage, I used savoy - the crinkly kind, cut into 6 wedges
Instructions
Place corned beef all the package juices and seasoning packet into large pot/dutch oven.  Add water, just enough to cover the meat.  Add onion, bay leaf and pepper
Bring to a boil, then lower heat and cover, simmer for 2 1/2 hours.  Than add carrots and potatoes, bring to boiling again, then reduce heat, cover and simmer for 15 minutes.  Then add cabbage wedges and cover and cook an additional 15-20 minutes until all vegetables are tender.  Discard bay leaf.  Transfer meat and vegetables to a serving platter and spoon over the cooking liquid as desired. 

Adding the veggies to the pot

Enjoy!

Spring Risotto

I love this Risotto, its just bursting with the fresh flavors of spring produce,  and has a pleasing texture.   This dish would make a welcome accompaniment to your Easter or Passover dinner. 

Recipe
12 cups vegetable broth
6 Tbsps unsalted butter, divided
2 Tbsps olive oil
1 large onion, chopped
1 med leek - white part only, sliced crosswise into thin rings
2 garlic cloves, minced
4 cups Arborio rice
1 cup dry white wine
2 cups of 1" pieces thin asparagus
2 cups petite frozen peas
1/3 cup chopped fresh parsley
1 1/2 cups freshly grated parmesan cheese, plus extra for serving
Instructions
Place broth in a large saucepan and bring to a simmer.  Cover and keep on low heat.  In an extra large heavy saucepan or dutch oven set to med-low heat, melt 3 Tbsp butter with the oil.  Add the onions, leek and garlic, sautéing until almost tender about 6 minutes.  Add rice, and stir until translucent at edges but still opaque in center, about 3 mins.  Add the wine and simmer until almost all liquid is absorbed, stirring often, about 1 minute.  Add broth 1 cup at a time until rice is about half cooked, allowing each addition to be absorbed before adding next, stir often - this process will take about 10 mins.  Stir in asparagus and parlsey and continue adding broth by cupfuls and stirring until rice is almost tender, about 6 more minutes, add peas during last few minutes.  Remove from heat and add cheese and remaining butter, stir until cheese and butter melt.  Season with salt and pepper, serve with additional cheese.    
Serves 12.
Adapted from bon appetit

  Enjoy!