Cathie Campbell/For The Madera Tribune
Try using some corned beef in a Reuben casserole for something a little different.
The stores are, or soon will be, full of corned beef specials and I always buy one brisket and one round, then prepare them along with the usual cabbage, potatoes, carrots and onions.
If you like corned beef but are tired of the typical menu, this week’s selection starts with a casserole that’s really tasty. And if you miss potatoes, try the soup. You don’t have to have corned beef on St. Patrick’s Day, though. Try the County Cork Irish stew, which uses lamb, and the Bannock bread!
1 can or jar (16-oz.) sauerkraut, rinsed and well drained
1 1/4 cups chopped, cooked corned beef (about 1 pound)
1 cup (8-oz.) sour cream
1 small onion, chopped
1 garlic clove, minced or pressed
1 cup (4-oz.) shredded Swiss cheese
2 slices rye bread, cubed
2 tablespoons butter, melted
Preheat oven to 350. In a bowl, combine the sauerkraut, corned beef, sour cream, onion and garlic. Transfer to a greased 11-by-7-by-2-inch baking dish.
Sprinkle with cheese and bread; drizzle with butter. Bake 25 to 30 minutes or until heated through. Makes 4 servings.
County Cork Irish stew
For those who like lamb, try this recipe from Ireland.
8 small lamb chops
Salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
Parsley, bay leaves, peppercorns, thyme and rosemary, small amounts (enclosed in a cheesecloth bundle)
1 pound potatoes (3 to 4 medium)
2 cups finely shredded cabbage
1 medium onion, chopped
1 large leek (white part), thinly sliced
12 small white pearl onions, peeled
1 1/2 cups celery, diced
1 1/2 cup peas
Chopped, fresh parsley
Season chops with salt and pepper. Heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Drain fat and add enough water to cover chops. Bring to a boil and add bundle of parsley, bay leaves, peppercorns, thyme and rosemary. Lower heat and simmer.
Meanwhile, peel and quarter the potatoes and add them, along with the cabbage, onion, leek, pearl onions and celery to the chops and liquid in the pan. Simmer 20 minutes then add peas. Add a little more water if needed during cooking. Simmer 10 minutes more or until potatoes are tender. Adjust any seasonings to fit your taste. Garnish with parsley and serve.
Of course, you can use less garlic if you really want to.
1/4 cup (1/2 stick) unsalted butter
2 cups chopped yellow onions
1 cup chopped celery
1/2 teaspoon salt
1/4 teaspoon cayenne
1 bay leaf
2 tablespoons (yes, really!) chopped garlic
8 cups chicken broth
2 large baking potatoes (about 2 pounds), peeled and diced
1/4 cup heavy cream
Melt butter in a large, heavy pot or Dutch oven over medium-high heat. Add the onions, celery, salt and cayenne and cook, stirring, until the onions are soft and lightly golden, about 5 minutes. Add the bay leaf and garlic and cook, stirring, for 2 minutes.
Add the broth and potatoes and bring to a boil. Reduce heat to medium-low and simmer, uncovered, until the potatoes are soft, about 30 minutes.
Remove the soup from heat. Discard bay leaf. With a hand-held immersion blender, or in a food processor or regular blender in batches, process until smooth. Slowly add the cream and stir to blend. Serve hot.
Buttermilk Bannock bread
4 cups flour
3 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon baking soda
1 cup golden raisins
1 1/2 cups buttermilk
Preheat oven to 350. Stir flour, baking powder, salt, baking soda and raisins together. In another bowl, fork-blend eggs and buttermilk and add to dry ingredients. Stir until a sticky batter is formed.
Scrape batter onto a well-floured surface and knead lightly. Shape into a ball and place in a round, nonstick casserole dish that has been sprayed with cooking spray. Mark a cross in the center with a sharp knife. Bake uncovered about 1 1/4 hours.