Mother’s Day Best Recipes: Make Together Ideas!

Mother’s Day Best Recipes: Make Together Ideas!

It’s Mother’s Day, and I have just the (fool-proof!) plan for your at-home celebrations. These dishes don’t skimp on thoughtful details but are quick and easy to prepare with all of the kiddos!

No matter what they call you (or how many times they shout your name), when they call for mom, they are calling out of need.

“Mom, where’s this…”
“Mom, can you believe she did that?”
“Mom, tell him to stop touching me!!!”
“Mom, I can’t find……………..”

Well, on this one Sunday in May, we Moms don’t need to have all of the answers.

In fact, it may be the only day of the year when you can reply, “Ask your father,” without ending your marriage in the process.

Let me help get your Mother’s Day morning (or noon or Saturday before!) inspired with a few of my favorite recipes that are easy enough to prepare, absolutely perfect to share, and will definitely show your care.

Ask your family to whip these up or make it a group activity!

When Life Gives You Lemons….. Make Lemon Curd!

When life gives you lemons…..Make lemon curd! You can spread lemon curd on your English muffin, swirl it in the center of a pound cake, whip it into a mousse, transform it into ice cream or make lemon curd parfaits for a light, airy, and bright spring dessert.

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Breakfast Skillet with Glazed Eggs

Here’s my make-it-at-home version of breakfast pizza that’s easily prepared, and tastes just like the one from the market. It’s just a little slice of breakfast heaven!

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Camp Greystone Famous Opening-Day Scones

This is the recipe for the famous Camp Greystone opening day scones. The campers are greeted with these on the first day of camp. The parents are given some to take on the trip home and then hustled out the door. It’s a camp tradition that has met with success for generations, and one I am always excited to recreate with my granddaughter.

 

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Chilled Strawberry Soup for Hot Days

Say, “Hello” to DOUGHNUT Muffins! Get everyone into the act when making these delicious treats. My grandson Sammy LOVES donuts and has got in on the fun: Little ones can brush the warm butter and sprinkle the toppings and the older kids can stir the ingredients together and wash up the bowls! 

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What to Feed Your April Fool? How About Dinner for Breakfast?

There are so many savory breakfast classics, but this one is something special.  In Spain, it’s just a tapa, but in my house, it can be breakfast, brunch, and even dinner! Try this potato torte and pair it with sangria for an authentic experience. 😉

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Off To The Races: Kentucky Derby Party Plans

Off To The Races: Kentucky Derby Party Plans

Kentucky Derby Menu Ideas Party

The Kentucky Derby is this weekend and it’s time to prepare your party provisions!  Share these on Saturday in a small backyard soiree or savor them television side with the hubby.

We all know and love the term, “Spring is in the air,” but imagine, too, the divine way it smells, beckoning us to our backyards with the promise of barbeque with the fixin’s….And with Kentucky Derby right around the corner, we can really pull out the Southern stops for a safe and delicious outdoor gathering.

Whether you’re setting an elegant table or wearing a Kentucky Derby hat as you graze an outdoor buffet, consider these your go-to Kentucky Derby party plans:

Southern Style Charcuterie with This Cocktail Pairing…
Mint Julep Recipe Photo by <a href="https://unsplash.com/@gustavocastilho?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText">Gustavo de Camargo</a> on <a href="https://unsplash.com/s/photos/mint-julep?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText">Unsplash</a>

The Kentucky Derby doesn’t have to be a marathon if you play host this weekend. A simple charcuterie board elevated with Southern-style taste and ingredients will come to the rescue! This board’s arranged with deviled eggs, spiced crackers, pimento spread, pickled okra, millionaire’s bacon, my special cilantro shrimp recipe, and an assortment of turkey and ham roll-ups. Serve with Kentucky Derby’s infamous Mint Juleps and you’ll have yourself a party:

The Savoy Cocktail Book, Harry Craddock, 1930

4 sprigs fresh mint

½ tbls powdered sugar

1 glass bourbon, rye, or Canadian whisky

 

Use a long tumbler and crush mint leaves and dissolved sugar lightly together. Add spirits and fill glass with cracked ice. Stir gently until glass is frosted. Decorate on top with 3 sprigs of mint.

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Breakfast Skillet with Glazed Eggs

From family to family, here in the South, there is debate about how to make a traditional hand pie. But one thing is for sure: This recipe makes for a delicious peach pie!  This recipe yields a pie that looks like a puffy, jelly doughnut and is over-the-top delicious. Top with confectioners’ sugar and cinnamon and serve with vanilla ice cream for a delicious Southern treat.

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Collard Greens With Slow Roasted Pork Belly

This Southern recipe was made from my Farmer’s Market opening day bounty and pulls together a few of my favorite farmer’s market finds: Tender collard greens, paired with rich pork belly. This dish is perfect if you’ve just had a stash of your greens in your drawer that you’ve been looking to work into a dish or perhaps bought a bushel too much from your local farmer’s market trip. This dish makes for a lovely first course or a wonderful side dish.

 

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Chilled Strawberry Soup for Hot Days

My chilled soup adds farm-fresh sweet strawberries for a cool and refreshing treat.This recipe features both ways of making a gazpacho – you have the option to seed the tomatoes or you don’t. Either way, you’ll still have a great batch of gazpacho!

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Fried Pickles and Comeback Sauce: Your How to Guide

Like pickles? You’ll love this recipe, and you’ll be delighted to discover that there are so many ways to create a delicious batter for your fried pickles. I personally like the combination of seasoned flour and buttermilk for a tangy topping. You can fry them whole or sliced, fried in vegetable or peanut oil – Whatever floats your boat! The comeback sauce featured in this recipe is definitely to die for.

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My Recipe for Hushpuppies is Too Good for Your Dog!

I’ve always considered that my recipe for hush puppies is TOO GOOD…Try it and you be the judge. This recipe is my own version of that South Carolina fisherman’s special recipe. The great thing about it is that you don’t have to follow it precisely to get a tasty result. If you’re looking for a recipe that you can get creative with, this is it! Pick and choose your add-ins and sauces.

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Spring Dinner Party Menu Featuring Fresh Dinner Salads

Spring Dinner Party Menu Featuring Fresh Dinner Salads

The secret to entertaining and still having a good time?

 

PLANNING!

Steal my very best springtime entertaining ideas that will guarantee you have just as much fun as your guests with these main course salad ideas!

Secret Squash Jorj Morgan Filming

While March isn’t quite marching away from winter, I feel Spring in the air.

Easter is right around the corner and with vaccinations occurring rapidly, families and friends may start gathering to celebrate a new season.

I have a theory about entertaining. I like to keep my eye on the prize of enjoying my party as much as my guests do. I must admit that I usually accomplish this goal!

The secret to making it all happen is to plan, plan, plan. If you spend the time preparing before-hand, when it comes to party time, everything will be ready!  

Putting these two ideas together, I have a party plan to share with you for your right-around-the-corner Spring get-together. My book, “At Home Entertaining”  (If you don’t find it on your shelf, you can still find it on Amazon), contains a plan for a Sunset Picnic Supper.

This party plan was one that our catering company created when we were asked to design a party to go with a groundbreaking ceremony on the lot that would eventually house a four-story office building. The lot was vacant, so we erected a tent and set each place at multiple tables with individual picnic baskets that held the guest’s china, linen napkins, glassware, and even a stem vase with a single fresh flower.

The meal was presented family-style with servers offering platters of main course salads. We prepared all of the pieces of each salad in advance and keep them refrigerated, assembled the dishes on-site, right before serving.

The party was a hit and I’ve served these main dish salads again and again over the years.

I used that party plan to create one for this year. It includes these dishes:

Grilled Flank Steak With Roasted Onions, Sliced Tomatoes, Blue Cheese and Poblano Pepper Vinaigrette

Here’s how: The day before I’ll pound the flank steaks with the rough side of a meat mallet and place them in marinade overnight. I’ll roast the poblano peppers and add them and a handful of spinach leaves to my favorite vinaigrette recipe to create a deeply colored, subtly spiced sauce. This I’ll chill in the fridge.

I’ll roast small (palm-size) white onions, cut into quarters, in the oven until they are golden and syrupy, and store these in the fridge as well.

On the day of the party, I’ll grill the steaks to just medium-rare. I’ll wrap them in foil and refrigerate until about an hour before the party. Removing the steaks, vinaigrette, and onions from the fridge, about an hour before gives me the time I need to bring everything to room temperature. (I like the way food tastes at room temperature instead of chilled from the fridge.) 

To assemble the salad, I cut ripe, beefsteak tomatoes into slices and lay them around the outside of a large platter. Then I’ll top these with chunks of blue cheese. I’ll lay the onions inside the ring of tomatoes. 

Then I’ll slice the steaks into thin strips and pile them high into the center of the dish. I’ll drizzle some of the vinaigrette over the top of the salad and serve the rest on the side. And

I’ll do all of this before the first guest arrives! The salad will be good-to-go for several hours.

Poached Chicken In Tuna Sauce

This is a dish based loosely on a dish called Vitello Tonnato (veal with tuna-caper sauce) and is perfect for this party because it is made the day ahead. Whole chicken breasts are poached in wine and broth with veggies and herbs.

Then these are sliced and layered onto a platter and covered in a rich sauce made with tuna, anchovies, capers, lemon juice, and mayo.

I’ll refrigerate the dish overnight which allows the slices of chicken to absorb all the flavors of the sauce. All I have to do is remove the platter from the fridge and garnish with lemon slices, capers, and fresh parsley.

I’ll add a ring of baby artichokes around the edge of the platter…. just because I can!

Secret Squash Jorj Morgan Filming

Roasted Salmon In the Grass With Cucumber Mint Sauce

This is the secret to perfectly roasted salmon….Shhhhhhh… don’t tell!

….It’s brown sugar.

Yup, I spice my salmon with brown sugar. I mix the sugar with everything else in my spice drawer and then rub it all over the salmon. Twenty minutes of roasting in a hot oven and you have the most delish salmon that you can easily serve at room temperature.

I’ll lay the salmon over barely sauteed spinach (the grass) and drizzle it with a sauce made from fresh cucumbers, sour cream, and fresh mint. Oh boy!

I’ll round out the menu with Farmer’s Market Orzo Salad from “Canvas and Cuisine” and Herbed Onion Biscuits.

Dessert will be my spring-time favorite
Sunshine Cake from Sunday Best Dishes”

Even I want to be invited to this Spring dinner. How about you?

Shoots and Sprouts and Other Market Finds

Shoots and Sprouts and Other Market Finds

There’s nothin’ that says “South In Your Mouth” like tomato pie and this one says it all! Also, learn how to make a melting, fragrant, nutty pesto that is delicious as a condiment on summer sweet corn, pasta, and atop your avocado toast!  Click to skip to the recipe

 

In the age of “New Normal”, strolling the early Saturday morning Farmer’s Market takes on new character.

Gone is the plucking of a purplish tomato, brought to the nose for a quick sniff. The mask gets in the way!

The lines at the veggie stands are a little longer, now that we queue up six feet apart.

Displays of fresh baked goods are abandoned and replaced by take home bake-it-yourself wrapped containers.

It can all be a tad disheartening.

Except that if you spend a slower amount of time strolling, you may just see something you’ve missed during your past visits.

And that, my friends, happened to me this past weekend. I discovered Sunshine Cove Farm.

Sunshine Cove Farm is a small-scale farm with a big mission. They are working to build local resilience in the mountain community by finding ways to grow A LOT of nutritious food with a limited footprint.

They specialize in produce that packs BIG nutritional value into a little space. Their harvest includes microgreens, shoots, edible flowers, and specialty vegetables.

I was drawn to the stand because of their unique marketing. Gourmet packets held mixes with names like Pico de Gallo and Immunity Mix.

Well, I just couldn’t resist.

I bought a couple of packages and slipped them into my basket with my other goodies and headed home.

Since my Pico de Gallo Mix included cilantro, onion, and lime basil, I decided to incorporate these shoots and sprouts into my garlic scape pesto.

It was YUM!

Pesto is great on veggies or pasta, but I slathered some on a rack of lamb the other evening and it was beyond delish.

When company came a-calling for a little Sunday night potluck, I topped my utterly Southern Tomato Pie with some of the shoots and sprouts from the Market Mix and the edible flowers were the perfect garnish.

If you can’t make it to the market, you can order from Sunshine Cover Farms online. It’s worth the effort! (So, is the pie!!)

Enjoy!!

Tomato Pie

Tomato Pie

Ingredients

There’s nothin’ that says “South In Your Mouth” like tomato pie and this one says it all!

1 pre-baked pie shell (see note)

4 large tomatoes

1 teaspoon kosher salt

4 ounces Mozzarella cheese, grated, about 1 cup

4 ounces cheddar cheese, grated, about 1 cup

1 cup mayonnaise

1 bunch green onions, thinly sliced

½ teaspoon black pepper

4 to 6 slices bacon, cooked and crumbled

3 tablespoons chopped fresh basil

Assorted microgreens for garnish

Servings:

Time:

6 to 8

40-Minute Cuisine

glazed lemon cake with berry sauce
glazed lemon cake with berry sauce

Preheat the oven to 350°. Slice the tomatoes and place them into a colander. Sprinkle the tomatoes with salt and let them sit for 10 minutes.

Mix together the cheeses and mayonnaise in a bowl. Fold in the green onions. Season with salt and pepper.

Sprinkle the bacon over the bottom of the pie crust. Layer the tomatoes on top of the bacon. Sprinkle the tomatoes with basil and green onions. Spoon the cheese topping over everything.

Bake the pie until the topping begins to turn golden and is melty and bubbling, about 30 minutes. Remove the pie from the oven and cool. Spread the microgreens over the top of the pie. Serve warm or at room temperature.

Make-Ahead Tip:

Get a head start on this delicious dish by using a refrigerated pie crust. To prebake the crust, preheat your oven to 400°. 

Place the pie dough into a pie pan and crinkle the edges. Pierce the bottom of the dough with the tines of a fork. Lay a piece of parchment paper over the pie shell. Fill with pie weights or dried beans.

Bake until the edges begin to turn golden, about 15 to 20 minutes. Remove the pie shell from the oven. Remove the parchment paper and the weights.

Bake until the bottom of the shell is just golden, about 5 to 8 minutes more. Remove the shell from the oven and reduce the heat to 350° to continue the recipe.

Garlic Scape Pesto

Ingredients

In the early summer market, you can find long, green, circles of thin stalks that are garlic scapes. These are the flower bud of garlic plants. They are cut off the plant so that the bulb grows fatter and fatter. These strands of garlicky goodness can be used in the same way as garlic cloves with no peeling of course! I use them to make pesto and then I spread that pesto on everything. Melting, fragrant, nutty pesto is delicious as a condiment on summer sweet corn, pasta, and atop your avocado toast!

Yield:

Time:

About 2 Cups

20-Minute Cuisine

2 bunches garlic scapes (about 20 shoots)

1 bunch fresh basil leaves, about 4 cups

Juice of 1 lemon, about 2 tablespoons

4 ounces Parmesan cheese, grated, about 1 cup

1 cup toasted pine nuts

1 package Pico de Gallo shoots and microgreens  (substitute with 2 tablespoons chopped fresh cilantro)

1 cup olive oil

1 teaspoon kosher salt

½ teaspoon coarse black pepper

glazed lemon cake with berry sauce
glazed lemon cake with berry sauce

Place the garlic scapes into the bowl of a food processor and pulse to finely chop.

Add the basil, lemon juice, Parmesan cheese, and pine nuts. Pulse to combine. Add the microgreens and pulse one more time. With the machine running, slowly pour in the olive oil. The result will be a smooth paste. Stop the machine and season with salt and pepper. Pulse one more time.

Transfer to a mason jar with lie, or resealable container and store in the fridge for up to 1 week or store in ice cube trays in the freezer for up to 6 months.

The BEST Lemon Cake Recipe and Berries, Cherries, and Pies (Oh My!)

The BEST Lemon Cake Recipe and Berries, Cherries, and Pies (Oh My!)

Spring means berries and cherries and all the delicious baking that goes with it! Even if you can’t go to the farm, let the farm come to you by way of your local grocer and get ready to cherry and berry. Click to skip to the recipe

glazed lemon cake with berry sauce

 

When I think of Spring, I think about berry pickin’. When I was little, my grandparents had a huge garden. (They also raised pigs and chickens… but that’s another story.) In the garden we picked ripe strawberries from vines for Gram when asked.

We usually ate more than we turned over for Gram’s famous berry pies as was evidenced by our stained (and somewhat guilty) smiles.

At the end of Gram and Gramp’s long, dirt drive was a hedge of berry bushes. I think they were huckleberries, but they could have been blackberries. I remember my brother and sister and I would pick the berries and thread them onto long straws and then eat them like an ear of corn. Yumm! Many of these didn’t make it to the pies, either.

Luckily, Gram had nine grandchildren, and even given our full bellies, pies were baked!

Today, I love to take my grandkids to a strawberry patch at this time of year, but, in this climate of social distancing, the patches are devoid of pickers, yet abundant in berries. I recently bought a box of over-sized deeply red, ripe, strawberries from my grocery store. The handwritten sign told me that they came from a local farm, not but five miles away.

Which leads me to my berry recipes! The first is not a recipe. It’s a “just a little extra’ to your everyday standard.

I’m talking about blueberry pancakes with blueberry syrup.

Blueberry Pancakes with Berry Sauce

easy blueberry pancakes with blueberry sauce

I add a dash of vanilla and a sprinkle of cinnamon to my standard boxed pancake batter. Then I substitute melted butter for vegetable oil. This creates rich batter for your cakes.

I reserve about twenty blueberries from a pint. The rest I place into a deep saucepan. Pour maple syrup over the berries and simmer on low until the berries break down. Be careful, the berry syrup can bubble up if you’re not watching. Turn off the heat so that the syrup cools down a bit.

Make the pancakes as you normally would, but place a few of the reserved berries onto each one before you flip it over. Stack the blueberry pancakes on a plate. Top with a dollop of butter and ladle warm berry syrup over the top. The cakes absorb the berrieness from inside and out! It’s a treat.

As you might imagine, I can find myself with a bunch of leftover berries. These, I freeze and use to make smoothies and sauces. My lemon cake is the perfect foil for an easy berry sauce.

Glazed Lemon Cake With Very Berry Sauce

Serves:

Time:

A crowd

30-Minute Cuisine, Plus 1 Hour Baking

Ingredients

This lemony cake with berry sauce is just puckerable enough to make it into the lip smackin’ category.

For cake:

1 ½ cup unbleached all-purpose flour

½ teaspoon baking powder

½ teaspoon kosher salt

¾ cup butter, 1 ½ sticks, room temperature

1 cup granulated sugar

3 large eggs

¼ cup sour cream

Zest from 2 lemons, about 2 tablespoons

Juice from 2 lemons, about ¼ cup

1 teaspoon vanilla extract

For glaze:

1 cup confectioners’ sugar

Juice from 1 lemon, about 2 tablespoons

1 tablespoon cream

½ teaspoon vanilla extract

For berries:

4 cups assorted berries (I used frozen left-over berries)

½ cup granulated sugar

glazed lemon cake with berry sauce

Preheat the oven to 350°. Lightly coat a 9” x 5” loaf pan with vegetable oil spray. Fit a piece of parchment paper into the pan with some of the sheets overlapping so that you can use the paper to remove the cake after baking. Then spray the paper.

Whisk together the flour, baking powder and salt.

Use an electric mixer to combine the butter and 1 cup sugar until creamy and smooth. Stir in the eggs, one at a time. Stir in the lemon zest and juice from 2 lemons, sour cream, and vanilla. Add the flour about ½ cup at a time, until the batter is just mixed together. Pour the batter into the loaf pan. Bake until a tester inserted into the center of the cake comes out clean, about 45 to 60 minutes. Cool the pan on the rack for 30 minutes, then transfer the cake from the pan to the rack to cool completely.

While the cake cools, stir together the confectioners’ sugar, juice from 1 lemon, cream, and vanilla. The glaze will be thick, but pourable. Place the cake onto your serving platter. Pour the glaze over top.

Place the berries and ½ cup sugar into a deep saucepan and simmer over medium-low heat. Cook the berries until they break down and are soft and mushy. Cool to room temperature. Place a colander into a larger bowl. Push the berries through the colander, using the potato masher. You want most of the pulp and seeds to stay in the colander. Transfer what’s left in the bowl to a small pitcher.

Drizzle the sauce onto a plate. Top with a slice of cake and a few extra berries for garnish.

Best Cherry Tart Recipe

I have a thing with cherries. I love cherry pie, cherry jam, cherry chutney. Just eating freshly pitted cherries with grandson, Ben, is a blast. He loves the pitting!

On the flip side, I deeply dislike canned cherry pie filling; Don’t get me started!

So, I came up with a way to satisfy my cherry pie craving, using fresh cherries and time-saving refrigerated puff pastry dough. It’s easy and delish!

Serves:

Time:

Makes about 20 palm-sized tarts

30-Minute Cuisine

Ingredients

These little tarts are best warm from the oven. You can make them and freeze them and bake them off when you’re ready for a treat!

For cherry filling:

2 pints fresh cherries, pitted about 3 cups

½ cup granulated sugar

¼ cup cornstarch

Zest from 1 lemon, about 1 tablespoon

Juice from 2 lemons, about ¼ cup

For pies:

1 (13.5-ounce) refrigerated package puff pastry dough

1 egg beaten with 1 tablespoon water

1 tablespoon coarse sugar (I used raspberry flavored coarse sugar)

Mini Cherry Tarts

Place the cherries into a deep saucepan. Add the sugar and splash in about 2 tablespoons of water. Heat the cherries over medium heat until they begin to breakdown and the sugar dissolves, about 5 to 8 minutes.

Stir together the cornstarch, lemon zest and juice until smooth and pour into the pot. Continue simmering until the cherries begin to bubble up the sides of the pan. Use a potato masher to mush together the cherries in the syrupy sauce. Continue simmering until the mixture resembles fruit jam. Remove the pot from the heat and cool to room temperature.

Place the dough onto your floured board or work surface. Roll out the dough to a rectangle about 15” x 18” and about 1/8-inch thickness. Cut the dough into four equal strips, horizontally and 5 equal pieces, vertically. You will end up with about 20 squares.

Preheat the oven to 425°. Place a colander into a larger bowl. Pour the cherries through the colander, using the potato masher to squeeze out as much of the juice as possible. Place a tablespoon of cherry filling on each square of dough. Fold the dough over and seal with the tines of a fork. I folded mine into triangles, but rectangles or squares are fine too! Place each tart onto a baking sheet lined with parchment paper. Brush each tart with the egg wash and sprinkle with coarse sugar. Bake until the tarts are puffed and golden, about 15 to 18 minutes.

Traditional Corned Beef and Cabbage Made Right!

Traditional Corned Beef and Cabbage Made Right!

Several years ago, I attended a St. Patty’s Day party at a friend’s house. It was one of those annual parties that grew in guests every year, and by the time I got invited, there was quite a crowd!

The hostess served traditional corn beef and cabbage, which, if you’ve ever been served this dish, you know tends to be on the bland side of the taste spectrum.  Thin slices of corned beef are served with braised cabbage, boiled potatoes, and a couple of dollops of mustard. Not too terribly exciting.

But what I remember most about my friend’s preparation of the dish was the smell. In order to accommodate her growing number of guests, my ingenious friend opted to cook both the cabbage and the corned beef in her slow cooker. Well, her slow cooker and every slow cooker she could borrow!

You see, if you snuck a peek into her garage, you would find several (and by several, I mean dozens) of slow cookers with their electrical cords inserted into multiple plug strips and placed onto tables, ledges and even the floor!

Now you may know this about cabbage…

It can be a tad odiferous when it’s cooking. If you take into consideration my friend was slooooow cooking her corned beef WITH her cabbage in multiple machines….. well, you can guess what the neighborhood smelled like as you drove up to her house.

It was memorable; so memorable in fact, I created another whole dish for St. Patty’s Day that minimizes the aroma of cooking cabbage, and maximizes the flavors of the season.

For my dish, I slow cook cured (already brined) brisket with root vegetables. I puree the flavorful veggies, and then, in a separate pan, I sauté the cabbage with bacon and onion. A creamy mustard-horseradish sauce tops off the dish. Yes, it’s pretty darn tasty and yes, your neighbors will thank you for choosing a not-to-too aromatic Irish holiday meal.

P.S. If you’ve never experienced the Blarney Stone, I encourage you to read all about my hilarious visit there in Canvas and Cuisine (page 62)!

 Slow Cooker Corned Beef

with Root Veggie Puree and Sautéed Cabbage

Makes 6 to 8 servings

For the Corned Beef and Veggies

1 (4 pound) raw corned beef brisket

2 (12-ounce) bottles dark beer

2 dried bay leaves

1 teaspoon black peppercorns

1 teaspoon mustard seeds

6 small potatoes, peeled and cut into 2-inch pieces

2 medium rutabagas, peeled and cut into 2-inch pieces

2 medium parsnips, peeled and cut into 2-inch pieces

4 small white onions, peeled and cut into 2-inch pieces

2 tablespoons butter

1 teaspoon kosher salt

½ teaspoon coarse black pepper

Place the corned beef into the slow cooker. Cover with beer. Add the bay leaves, peppercorns and mustard seeds. Cook on high for 7 to 8 hours. During the last 2 hours of cooking, add the veggies to the slow cooker. Cook until the veggies are fork-tender.

Transfer the cabbage to a platter and tent with aluminum foil to keep warm. Use a slotted spoon to transfer the vegetables from the slow cooker to the bowl of a food processor. Add the butter and pulse to puree. Season with salt and pepper. Keep warm.

For the Cabbage

1 tablespoon olive oil

¼ pound bacon, about 4 to 5 slices, cut into 1-inch pieces

1 large onion, peeled and sliced

1 medium head Savoy cabbage, cut into 2-inch slices

Heat the olive oil in a pan over medium high heat. Cook the bacon in the pan until browned and crisp, abut 3 to 4 minutes. Remove the bacon from the pan and place onto paper toweling to drain. Add the onion to the pan and cook until soft, about 5 minutes. Add the cabbage to the pan and cook until just soft, about 8 to 10 minutes more. Transfer the cabbage to a bowl. Crumble the bacon and sprinkle on top of the cabbage. Keep warm.

For the Sauce

2 tablespoons horseradish

2 tablespoons sour cream

1 teaspoon Dijon-style mustard

Whisk together the horseradish, sour cream and mustard. You can add a spoonful or two of the corn beef cooking liquid to thin and add flavor to the sauce.

Cut the corn beef, across the grain, into thin slices. Place a generous spoonful of puree onto a plate. Top with a spoonful of sautéed cabbage. Lay slices of corned beef on top. Dollop with a tablespoon of sauce.