THE VILLAGE VOICE

"May the road rise to meet you, May the wind be always at your back. May the sun shine warm upon your face, The rains fall soft upon your fields. And until we meet again, May God hold you in the palm of his hand." ~ Irish Blessing CORNED BEEF WITH ROASTED CABBAGE, RAINBOW CARROTS, YUKON GOLD POTATOES & HORSERADISH CREAM Simple 'One Plate' Supper compliments of Once Upon a Chef  https://www.onceuponachef.com For Corned Beef and Vegetables 1  4-lb flat cut corned beef with seasonings packet (do not trim fat) 4  Tbsp. melted unsalted butter 2  Tbsp. prepared horseradish 1  1/2  tsp salt 1/4  tsp. freshly ground black pepper 6  diagonally sliced carrots 1  1/4  lb. halved small gold potatoes 1 very small head of green cabbage, sliced into slabs Italian Parsley for garnish  For Horseradish Cream Sauce 1  cup sour cream 2  Tbsp. prepare...

"Every gardener knows that under the cloak of winter lies a miracle ... a seed waiting to sprout, a bulb opening to the light, a bud straining to unfurl. And the anticipation nurtures our dream." - Barbara Winkler ~ Quilled Daisy Mum _____ CABBAGE BISQUE "The underrated cabbage is transformed into a fresh, nutty and creamy bisque. Serve with a salad of field greens with cranberry mustard vinaigrette and crusty french bread." ~ adapted from The Northwoods Table ____ 1/2 lb. sweet butter 1/2 cup minced onion 1 lb. finely shredded cabbage (commercially prepared cabbage cole slaw mix works very well) 3 Tbsp. sweet butter 1/4 cup flour 2 quarts organic chicken stock (or vegetable stock) 2 cup heavy cream 1 tsp. nutmeg In a 4-quart stockpot, melt butter and saute onion and carrot for 3-5 minutes (do not allow to brown ). Add cabbage and mix thoroughly. Saute over low heat for 5 minutes In a 1-quart saucepan, melt 3 Tbsp. sweet butter. add 1/4 cup flour and whisk c...

______________________ "If you're lucky enough to be Irish, then you're lucky enough." ~ Irish saying ___________________ _________________ ~ 'Uncle Tom's' romantic and witty journey back to his ancestral home in County Clare http://www.thomaslynch.com/ _____________________________ CORNED BEEF 'N CABBAGE ~ a once a year MUST! *** 5 pound lean Corned beef brisket (flat cut) 2 plump onions, each studded with 3 whole cloves 1 fat well-cleaned diagonally sliced leek 2 diagonally sliced celery ribs 2 bottles of stout beer like Guinness or Harp 1 heaping tsp. dried thyme 1 bunch fresh parsley 1 bay leaf sea salt & freshly ground black pepper to taste 2 medium heads of cored cabbage, cut in wedges 6 peeled 2-inch diagonally sliced carrots 12 small well-scrubbed red or yellow new potatoes Place beef in large pot; cover with cold water and bring to boil. Discard water and wipe sediment from beef. Return to pot and cover with cold water and beer. Add onio...

HARVEST SOUP (on chilly evenings when the night is as ' nippley ' as a witch's titty ... enjoy this hearty and healthy soup ) In 3 Tbsp. of olive oil, caramelize 1 chopped red onion and 1 chopped yellow onion (or a bunch of leeks). Season with 1 Tbsp. of Lawry's seasoned pepper and 1/2 Tbsp. California style garlic powder. Scrape brown bits from pan. Saute 1 head of savoy cabbage, and 1 each yellow, red, and orange chopped peppers. Carefully add 2 (49 oz.) cans or boxes of organic chicken broth. Add 3 medium peeled sweet potatoes, 1 (9 oz.) pkg frozen Italian green beans, 1 - 10 oz. pkg baby Lima beans, and 1 (10 oz.) pkg chopped spinach. Season with 3 Tbsp. fresh oregano (1 Tbsp. heaping dried ) and freshly ground pepper. Bring to gentle boil and simmer 20 minutes. The last 10 minutes, add 2 - 15 oz. cans drained and rinsed cannellini beans and 1 - 28 oz. can diced Italian tomatoes. Adjust seasonings and enjoy!