Corned Beef and Cabbage

From Cook's Country | February/March 2012

WHY THIS RECIPE WORKS:

Corned beef and cabbage makes its way to the dinner table (in this country, anyway) but once a year in celebration of St. Patrick’s Day, and maybe for good reason. This meat can be unbearably salty, dry, and rubbery. And when cooked with the stale spice packet that often gets packaged with the meat, it’s flavorless at best. The accompanying vegetables are usually mushy, greasy, and monotone in flavor. To solve the dry, stringy meat texture, we got rid of the typical stovetop simmer and moved a covered pot into a low-temperature oven for gentler cooking. To help flavor the meat, we replaced some of the water with chicken broth and added celery, carrot, and onion, along with peppercorns, allspice, a bay leaf, and thyme, to the cooking liquid. For the cabbage, carrots, and potatoes typically served with the corned beef, we strained and defatted the cooking liquid and then cooked the vegetables in stages––potatoes first, then carrots and cabbage. A little butter added to the pot helped flavor the vegetables.

SERVES 6 TO 8

Use flat-cut corned beef brisket, not point-cut; it’s more uniform in shape and thus will cook more evenly. When slicing the cabbage, leave the core intact or the cabbage will fall apart during cooking.

INGREDIENTS

•  (4- to 5-pound) corned beef brisket roast, rinsed, fat trimmed to 1/4 inch thick
• 4 cups low-sodium chicken broth
• 4 cups water
• 12 carrots, peeled (3 chopped, 9 halved crosswise)
• 2 celery ribs, chopped
• 1 onion, peeled and quartered
• 3 bay leaves
• 1 tablespoon whole black peppercorns
• 1 tablespoon minced fresh thyme
• 1 teaspoon whole allspice
• 3 tablespoons unsalted butter
• 1 1/2 pounds small red potatoes
• 1 head green cabbage (2 pounds), cut into 8 (2-inch) wedges
• Pepper

INSTRUCTIONS

1. Adjust oven rack to middle position and heat oven to 300 degrees. Combine beef, broth, water, chopped carrots, celery, onion, bay leaves, peppercorns, thyme, and allspice in Dutch oven. Cover and bake until fork slips easily in and out of meat, 4½ to 5 hours.
2. Transfer meat to 13 by 9-inch baking dish. Strain cooking liquid through fine-mesh strainer into large bowl, discard solids, and skim fat from liquid. Pour 1 cup cooking liquid over meat. Cover dish tightly with aluminum foil and let rest for 30 minutes.
3. Meanwhile, return remaining cooking liquid to Dutch oven, add butter, and bring to simmer over medium-high heat. Add potatoes and simmer until they begin to soften, about 10 minutes. Add carrot halves and cabbage, cover, and cook until tender, 10 to 15 minutes. Transfer vegetables to serving platter and season with pepper to taste. (Reserve cooking liquid for making Creamed Chipped Beef using leftover corned beef; recipe at right.)
4. Transfer beef to carving board and slice against grain into ¼-inch-thick slices. Serve with vegetables.

TO MAKE AHEAD: Prepare corned beef through step 2. Refrigerate moistened beef and cooking liquid separately for up to 24 hours. To serve, adjust oven rack to middle position and heat oven to 350 degrees. Transfer meat to carving board and slice against grain into ¼-inch-thick slices and return to baking dish. Cover dish tightly with foil and bake until meat is heated through, about 25 minutes. While meat is heating, proceed with step 3.

Cauliflower Soup

From America's Test Kitchen Season 14: Let’s Start with Soup

WHY THIS RECIPE WORKS:

For a creamy cauliflower soup without cream, we relied on cauliflower’s low insoluble fiber content to produce a velvety smooth puree. To ensure that cauliflower flavor remained at the forefront, we cooked the cauliflower in seasoned water (instead of  broth), skipped the spice rack entirely, and bolstered the soup with sautéed onion and leek. We added the cauliflower to the simmering water in two stages so that we got the grassy flavor of just-cooked cauliflower and the sweeter, nuttier flavor of long-cooked cauliflower. Finally, we fried florets in butter until both browned and used each as a separate, richly flavored garnish.

Serves 4 to 6

White wine vinegar may be substituted for the sherry vinegar. Be sure to thoroughly trim the cauliflower’s core of green leaves and leaf stems, which can be fibrous and contribute to a grainy texture in the soup.

INGREDIENTS

- 1 head cauliflower (2 pounds)

- 8 tablespoons unsalted butter, cut into 8 pieces

- 1 leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly

- 1 small onion, halved and sliced thin

- Salt and pepper

- 4 1/2 – 5 cups water

- 1/2 teaspoon sherry vinegar

- 3 tablespoons minced fresh chives

INSTRUCTIONS

1. Pull off outer leaves of cauliflower and trim stem. Using paring knife, cut around core to remove; thinly slice core and reserve. Cut heaping 1 cup of 1/2-inch florets from head of cauliflower; set aside. Cut remaining cauliflower crosswise into 1/2-inch thick slices.

2. Melt 3 tablespoons butter in large saucepan over medium-low heat. Add leek, onion, and 1 1/2 teaspoons salt; cook, stirring frequently, until leek and onion are softened but not browned, about 7 minutes.

3. Increase heat to medium-high; add 4 1/2 cups water, sliced core, and half of sliced cauliflower; and bring to simmer. Reduce heat to medium-low and simmer gently for 15 minutes. Add remaining sliced cauliflower, return to simmer, and continue to cook until cauliflower is tender and crumbles easily, 15 to 20 minutes longer.

4. While soup simmers, melt remaining 5 tablespoons butter in 8-inch skillet over medium heat. Add reserved florets and cook, stirring frequently, until florets are golden brown and butter is browned and imparts nutty aroma, 6 to 8 minutes. Remove skillet from heat and use slotted spoon to transfer florets to small bowl. Toss florets with vinegar and season with salt to taste. Pour browned butter in skillet into small bowl and reserve for garnishing.

5. Process soup in blender until smooth, about 45 seconds. Rinse out pan. Return pureed soup to pan and return to simmer over medium heat, adjusting consistency with remaining water as needed (soup should have thick, velvety texture but should be thin enough to settle with flat surface after being stirred) and seasoning with salt to taste. Serve, garnishing individual bowls with browned florets, drizzle of browned butter, and chives and seasoning with pepper to taste.

TECHNIQUE

CREAMY BY NATURE

Most soups made from pureed vegetables contain cream for a simple reason: to mitigate the effects of insoluble fiber. All vegetables have both soluble and insoluble fiber, but only the soluble kind fully breaks down during cooking, which contributes viscosity to the soup. Insoluble fiber remains intact, and the best that the blades of a blender can do is break it down into smaller bits. But cauliflower has a leg up on other vegetables. It’s very low in overall fiber—and only half of it is insoluble. This means that cauliflower is easily pureed into a silky-smooth soup with no cream at all.

TECHNIQUE

VARY COOKING TIME TO COAX OUT CAULIFLOWER’S DIFFERENT FLAVORS

While developing our recipe for cauliflower soup, we discovered that cauliflower’s flavor changes dramatically depending on how long you cook it. Shorter cooking times bring out its cabbage-like flavors, while longer cooking times turn it nuttier and sweet. Too much cooking drives off all its flavor. To bring the full spectrum of possible flavors into our soup, we cooked some of the cauliflower for 15 minutes and the remainder for 30 minutes.

15 MINUTES: The punchy, cabbage-like taste and the sulfurous odor of a compound known as carbon disulfide are dominant.

30 MINUTES: Carbon disulfide dissipates, allowing the sweeter, nuttier flavors of other substances known as thioureas to break through.

60 MINUTES: After an hour, nearly all the flavor has dissipated, leaving the cauliflower bland and flavorless.

Almond Granola with Dried Fruit

From America's Test Kitchen Season 14: Oatmeal Muffins and Granola 

• 1/3 cup maple syrup 
• 1/3 cup packed (2 1/3 ounces) light brown sugar 
• 4 teaspoons vanilla extract 
• 1/2 teaspoon salt 
• 1/2 cup vegetable oil 
• 5 cups old­-fashioned rolled oats - Do not use quick oats
• 2 cups (10 ounces) raw almonds, chopped coarse 
• 2 cups raisins or other dried fruit, chopped 

WHY THIS RECIPE WORKS:

Store-­bought granola suffers from many shortcomings. It’s often loose and gravelly and/or infuriatingly expensive. We wanted to make our own granola at home, with big, satisfying clusters and crisp texture. The secret was to firmly pack the granola mixture into a rimmed baking sheet before baking. Once it was baked, we had a granola “bark” that we could break into crunchy clumps of any size. 

Makes about 9 cups 

Chopping the almonds by hand is the first choice for superior texture and crunch. If you prefer not to hand chop, substitute an equal quantity of slivered or sliced almonds. (A food processor does a lousy job of chopping whole nuts evenly.) Use a single type of your favorite dried fruit or a combination. 

INGREDIENTS INSTRUCTIONS 

1. Adjust oven rack to upper­-middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper. 
2. Whisk maple syrup, brown sugar, vanilla, and salt in large bowl. Whisk in oil. Fold in oats and almonds until thoroughly coated. 
3. Transfer oat mixture to prepared baking sheet and spread across sheet into thin, even layer (about 3/8 inch thick). Using stiff metal spatula, compress oat mixture until very compact. Bake until lightly browned, 40 to 45 minutes, rotating pan once halfway through baking. Remove granola from oven and cool on wire rack to room temperature, about 1 hour. Break cooled granola into pieces of desired size. Stir in dried fruit. (Granola can be stored in airtight container for up to 2 weeks.) 

GRANOLA GONE WRONG - Most store­-bought granola is so bad (and so overpriced), we're surprised anyone ever buys it. Without oil to provide moisture, fat­-free versions contain dry, dusty oats. Baked with the other ingredients, dried fruit turns tough and leathery. Loose oats, versus chunks, too readily absorb the milk or yogurt and turn soggy. 

KEYS TO CHUNKIER GRANOLA 

PRESS DOWN - Spread oat mixture onto parchment­-lined baking sheet. Press it firmly with spatula to create compact layer. 

BAKE BUT DON'T STIR - Bake granola at 325 degrees for 40 to 45 minutes. Rotate pan halfway through baking but don't stir. BREAK UP Break cooled granola "bark" into pieces as large as you'd like. 

FOR BETTER GRANOLA, ADD FAT - When we mixed up a batch of granola in which we left out the oil, the resulting cereal was a real flop, the oats having taken on a crisp but overly dry consistency. It turns out that fat is essential for creating a likable crispness. 

Here’s why: When the water in a viscous liquid sweetener (like the maple syrup in our recipe) evaporates in the heat of the oven, the sugars left behind develop into a thin coating on the oats and nuts. But without any fat, the sugar coating will become brittle and dry. Only oil can provide a pleasantly crisp coating with a sense of moistness. 

Kickin Chili

Published on Emerils.com (https://www.emerils.com)

A hint of cinnamon and dark beer gives this chili a distinctive taste. Try using Negra Modelo dark beer from Mexico. Since this makes a big batch, it's perfect for a party or game-day tailgating!

Yield

About 5 quarts, 12 entree-size servings

Ingredients

• 2 tablespoons vegetable oil
• 4 pounds ground beef
• 4 cups chopped yellow onions
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons Essence
• 2 teaspoons cayenne pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon crushed red pepper
• 1 bay leaf
• 2 tablespoons minced garlic
• 4 12-ounce bottles dark beer
• 2 28-ounce cans whole tomatoes, crushed
• 2 tablespoons tomato paste
• 1 tablespoon salt
• 1 tablespoon plus 1 teaspoon dark brown sugar
• 1 ounce (1 square) unsweetened chocolate
• 6 cups cooked red kidney beans (see Note) or four 15-ounce cans, drained and rinsed
• 1 cup grated Cheddar cheese, for garnish
• 1 cup finely chopped green onions, for garnish
• 1/2 cup chopped fresh cilantro, for garnish

Directions

Heat the oil in a large heavy pot over high heat. Add the beef and brown well, about 10 minutes. 

Add the onions, chili powder, cumin, Southwest Essence, cayenne, cinnamon, crushed red pepper, and bay leaf and cook, stirring often, until the onions soften, about 8 minutes. 

Add the garlic and cook until fragrant, about 30 seconds. 

Add the beer and cook until the foam subsides, about 1 minute. 

Add the tomatoes, tomato paste, salt, brown sugar, and chocolate to the pot. Stir well and bring to a boil. 

Reduce to a simmer and cook until slightly thickened, about 1 hour, stirring occasionally to prevent the chili from sticking to the bottom of the pot. 

Skim off as much fat as possible. 

Add the beans, return to a simmer, cover, and cook until thickened, about 1 1/2 hours longer. 

Serve with the cheese, green onions, and cilantro alongside as garnish.

Note: To make 6 cups cooked red kidney beans: Soak 1 pound dried beans for 6 hours or overnight. Drain the beans and place them in a large saucepan. Add water to cover by 2 inches and bring to a boil. Reduce the heat to a simmer and cook until just tender, 30 to 45 minutes. Drain and set aside to cool.

Cooking Method: Simmering

Effort Level: Simple

Source URL: https://www.emerils.com/126568/kickin-chili

Carrot Cake

Cake

• 2.25 cups flour 
• 2 cups sugar
• 2 tsp baking soda
• 2 tsp cinnamon (heaping)
• 1 tsp salt
• 1 cup oil
• 3 cups shredded carrots
• 4 eggs
• 1/4 cup water

Frosting

• 16 oz powdered sugar
• 8 oz cream cheese
• 1 tsp vanilla (butter-nut)
• 1 stick butter
• 1 cup chopped nuts

grease and flour pan

bake 350 for about an hour

Tomato Sauce - Ulitmate Portion Fix

 GRANDMA’S TOMATO SAUCEO SERVES: 28 (approx. 2 Tbsp. each) 

Prep Time: 40 min.                Cooking Time: 1 hr. 15 min. (minimum) 

CONTAINER EQUIVALENTS (per serving): 1 Green  ½ Gray

- 2 Tbsp. olive oil 

- ¾ cup onion, chopped (approx. 1 medium) 

- 4 cloves garlic, finely chopped 

- 3 oz. tomato paste 

- ¼ cup red wine 

- 2 cans (28-oz. ea.) whole peeled tomatoes, pureed (preferably San Marzano) 

- 2 Tbsp. coconut sugar 1 tsp. sea salt (or Himalayan salt) 

- ¼ tsp. ground black pepper 

- 3 oz. Parmesan (or Parmigiano) cheese rind 

- 3 Tbsp. finely chopped fresh basil 

1. Heat oil in large saucepan over medium-high heat. 

2. Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.

3. Add garlic and tomato paste; cook, stirring constantly, for 2 to 3 minutes. Do not let tomato paste burn. 

4. Add wine; cook, stirring constantly, for 2 to 3 minutes. 

5. Add tomatoes, sugar, salt, and pepper. Bring to a boil, stirring frequently. Reduce heat to low; gently boil, stirring occasionally, for 3 minutes. 

6. Add cheese rind; cook, uncovered, stirring occasionally, for 1 hour. 

7. Remove cheese rind. Add basil; mix well. 

RECIPE NOTES: 

• Choosing the right canned tomato can be tricky. Quality definitely matters, but price doesn’t always reflect quality. Look out for tomatoes that appear pale and watery, or taste bland and overly acidic. Let taste be your guide. Also, I always buy whole peeled tomatoes and blend or crush them myself because producers save the best tomatoes for whole canning, and send the lower-quality yield to the grinder. 

• The Parmesan rind is not totally necessary, but it is a great way to add depth to the sauce without much by way of extra calories. I always save the rinds from hard cheeses like Parmesan and pecorino Romano to add to sauces and soups for extra flavor. 

• If cooking the sauce for a long time, to further develop the flavors, add 1 to 2 cups water, ¼ cup at a time, to achieve desired consistency; cook, on very low heat, covered, stirring about every 5 to 10 minutes, for 4 to 6 hours. 

• Store in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

Grilled Basil-Marinated Chicken

Level: Easy
Total: 3 hr 31 min

Prep: 16 min
Inactive: 3 hr
Cook: 15 min

Yield: 4 servings

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon chopped basil leaves, plus 4 sprigs for garnish
• 1 tablespoon finely chopped red onion
• 2 teaspoons kosher salt
• 1 teaspoon whole black peppercorns
• 1 clove garlic, chopped
• 4 boneless, skinless chicken breast halves (about 2 pounds)

Directions
Whisk together the oil, vinegar, basil, onion, salt, peppercorns, and garlic in a bowl. Transfer the marinade to a gallon-sized sealable plastic bag with the chicken and shake to combine. Refrigerate for at least 3 hours and up to 12 hours.

When ready to cook, build a charcoal fire or preheat gas grill.
Remove chicken from the marinade. Grill the chicken, turning once, until browned and just cooked through, about 4 minutes per side. Transfer the chicken to a platter and garnish with the basil sprigs.