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*All recipes on this blog (unless otherwise noted) are Martha Stewart's from the Everyday Food Cookbooks here and here, they are not my own. If other than this I will post links to the recipes or indicate that they are originals*

Thursday, March 29, 2012

St Patty's Day Feast

Not the greatest photo, but boy oh boy was this the greatest meal!
I was introduced to this traditional meal by my uncle Dug two years ago on St. Patty's day, and wow was my whole world opened up after tasting this!
I had never had corned beef, except for the cold cuts that you can buy at the grocery store. 
This corned beef is incredible, its easy to make and the taste is absolutely unbelievable!
I could sit here and type about how I dream about this on a weekly basis, how I drool when looking at the photos or about how if marrying a slab of beef was possible I would probably do it...OR you could make this for yourself and you would just KNOW exactly what I mean.
I know that St. Patrick's day is still approx. 11 months away, but who says you can't make corned beef and cabbage on a monthly basis? 
I accompanied this meal with some boiled red potatoes and an incredible Irish Soda bread, that Rylie proceeded to enjoy all to herself the morning after this meal...I would be lying if I said I didn't almost shed a tear when I saw the crumbs lying about the kitchen floor.  Disaster!
This recipe comes out of an old crock pot cookbook, if you don't have it, you should!
Mike Roy's Crock Cookery
Corned Beef and Cabbage
1  3-4lb corned beef
2 cups water
1/2 cup brown sugar
1/4 tsp ground cloves
1 tsp pickling spice
1 tsp dry mustard
1 tsp horseradish
1 onion, chopped
1 bay leaf
1 head cabbage

Place corned beef in the crock cooker.
Mix together the water and all ingredients except cabbage.
Pour mixture over meat.
Cover and cook at Love for 10-12 hours.  Remove corned beef and keep it warm.
Strain juice, and return ti to the cooker along with cabbage which has been cut in wedges.
Cover and cook on High for 20-30 min, or until the cabbage is done. 
Serves 6.

Irish Soda Bread recipe here, I left out the orange zest and currants. 
BE SURE NOT TO OVERMIX!!!!!!!!!!!!!!!
OR OVER-KNEAD!!!!!!!!!!!










Sunday, March 18, 2012

2 posts, 2 days in a row...

I'd like to fancy that that is pretty good...2 days in a row, 
however I do owe you at least that much. 
I will try to keep this up, as I am finding it quite therapeutic and fun once again.
Are you out there followers?  Give me a shout if you still are, I would love to hear from you!
Maybe it will give me the motivation to keep it up...
"Just keep blogging, just keep blogging, just keep blogging, blogging, blogging..."
That's what the blue fish says in Nemo right? 
Or maybe it was Swimming...
nonetheless, I miss you guys and I am going to be a better blogger, I promise!
Right after this I'm headed to the store to get some corned beef!!
So stay tuned for a post about the best corned beef EVER! 

This is not  a challenge meal, but something that I made in the last couple of weeks that was pretty good and I happened to take photos of it. 
I have been cooking a lot from this website, I just love her ideas, and they are figure friendly as well, which never hurts.
So here is the recipe for these delicious stuffed peppers, I would definitely make them again, pretty tasty. 
ENJOY!








Saturday, March 17, 2012

The Return of the Horrible Blogger!!!!

Hello All!
It is me, Paige...KING!
 I'm sure you have probably forgotten all about me and my horrible blogging ways.
Well probably not the second part.
But I'm back!  
At least for now...

If you are reading this, thanks for hanging in there with me, I do appreciate your support! 
I'm hoping to get back to this blogging thing, now that life has slowed back down a bit, if I even remember how.
I still have A LOT of recipes to go and I plan on tackling every last one of them, with you all by my side!  
So here we go...back to Martha Stewart world I come...

This is a meal I made a while back, but I remember it was quite delicious, extremely lemony (word? it is now) and fresh.  I find fish to be at its best when paired with lemon and herbs and this did not disappoint.  I paired it with some asparagus and roasted cauliflower, Logan actually ate the cauliflower...kudos to me!

Sole with Lemon-Butter Sauce
1/2 cup dry white wine
8 sole fillets (3-4 oz each)
coarse salt and fresh ground pepper
16 very thin lemon slices (from 1-2 lemons), seeds removed
Juice of 1 lemon (3 T)
3 T cold butter, cut into pieces
Dill Sprigs (optional) HIGHLY recommended

Place the 1/2 cup wine in a large lidded skillet. 
  Fold each sole fillet into thirds.  Arrange in the skillet; season with salt and pepper.  Lay two overlapping lemon slices on each piece of fish.
Bring the wine to a boil; reduce heat to med-low. Cover and simmer gently until the fish is opaque throughout, 3-5 minutes.  With a spatula, transfer the fish to serving plates.  
Return the liquid to a boil; cook until reduced to 1/3 cup, 1-2 min.  Add the lemon juice; remove from heat.  Whisk in the butter until smooth.  Season with salt; strain if desired.  Serve with fish; garnish with fresh dill and pepper, if desired. 
Serves 4.

Asparagus with Lemon Butter
Coarse salt and freshly ground pepper
1 1/2 lbs asparagus, tough ends removed
1 T unsalted butter
1 tsp grated lemon zest, plus 1 T lemon juice

Bring 2 inches of water to boil in a large saucepan or deep skillet; add salt and asparagus. 
Blanch until stalks are crisp-tender, 5-8 min.  Drain well in a colander.
Return asparagus to pan; toss with butter and lemon zest and juice.  Season with salt and pepper and serve.
Serves 4.

Roasted Cauliflower with Paprika
1 large head cauliflower (1 lb), trimmed and broken into small florets
2 T olive oil
1 1/2 tsp paprika
S&P

Preheat oven to 450.  Place cauliflower florets on a rimmed baking sheet; drizzle with oil and sprinkle with paprika.
Season with S&P and toss to coat, spread in a single layer.
Roast until tender when pierces with the tip of a sharp knife and lightly browned, 20-25 min, tossing half way through.  Serve hot or room temp.
Serves 4. 

And this is what you get...
YUMM!

Logan Rating: ***