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Good Ol’ Irish Meal

March 10, 2014


This week is green themed and what better way to kick off a St. Patrick’s Day celebration than Corned Beef and Cabbage!?

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Corned Beef and Cabbage 

  • 3-4 pounds lean corned beef brisket
  • 1/2 pound fingerlings potatoes
  • 1 small onion, cut into 1 inch wedges
  • 3 celery stalks, cut into 2 inch pieces
  • 5 carrots, peeled & cut into 2 inch pieces
  • 1/2 head of Savoy cabbage, cut into 1 inch wedges
  1. Place corned beef into crock pot.
  2. Sprinkle with spice packet (that comes with corned beef) or 3 Tablespoons pickling spice.
  3. Layer carrots, potatoes, onion, and celery over meat.
  4. Add enough hot water to cover meat by 1 inch (4-5 cups).
  5. Cover and cook on low for 8 hours.
  6. After 8 hours, add cabbage and cook on high for 45 minutes.
  7. Thinly slice meat against the grain and serve with vegetables.

Note: Whole Foods makes a GREAT brined corned beef (omit Step 2).


*I recommend serving with grainy mustard or a yummy mixture of creme fraiche with some freshly grated horseradish.


Now get your green beer ready and your grocery lists prepped for an amazing St. Patrick’s Day Meal next week!


Mom’s Famous Mashed Potatoes

December 11, 2013

Mom's Famous Mashed Potatoes

My mom makes the BEST mashed potatoes of all time.  So much so, that I don’t eat them anywhere else. Even if they come with my entree at a restaurant, I will take a bite and be bummed that they don’t even compare (think I’m being dramatic? Try them… then we’ll talk :).

Anyway with the holiday season up on us, and with cold weather in FULL swing, I wanted to share some of my mom’s tips on how to create the perfect comfort food – Mashed Potatoes.

Tip 1. Russet potatoes are best for light, fluffy, whipped potatoes. Yukon Gold tend to disenegrate more easily and need to be watched.

Tip 2.  Peel potatoes and cut into 1 inch cubes.  You want all cubes to be uniform in size as to insure even cooking throughout.

Tip 3. After cutting each potato into cubes, make sure to immediately transfer to a pot filled with cold water (DO NOT cut all potatoes THEN put them in water).

Salted Potatoes

Tip 4. Make sure to salt your pot of water (also remember to check your potatoes before salting them at the end of the recipe – more likely than not, they will not need much salting).

Tip 5. Potatoes will be ready to remove for water once you can fully pierce them with a fork.

Tip 6. Never let potatoes cool after draining.  Instantly remove them from water, drain them in a colinder and transfer to a mixing bowl (they will get a bluish hue otherwise).

KitchenAid Mix

Tip 7. You can transfer completed potatoes to a cast iron 13×9 pan, cover in foil and keep warm over low heat until read to serve (you also can heat them in a crock-pot on the warm setting).

Mashed Potatoes

Tip 8. Her standard recipe is found here, but feel free to make substitutions to your liking – namely roasted garlic for garlic mashed potatoes or wasabi powder for wasabi mashed potatoes (GREAT with an asian influenced marinated fish or tofu).

Mashed Potato Ingredients

Do you have any special mashed potato tips?