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By JANET K. KEELER, Times Staff Writer deconstructing corned beef
Everyone seems to have a little Irish blood coursing through their veins on March 17. St. Patrick's Day, when Ireland pays homage to its patron saint, is likely one of the only national holidays celebrated around the world. Corned beef is one of the most popular items served on St. Patrick's Day and probably more popular in the United States than in Ireland. Corned beef has nothing to do with corn. The name comes from the corn-sized grains of salt used to brine and preserve the meat in Anglo-Saxon times. Beyond St. Patrick's Day, corned beef, sliced thin and piled high, is a popular deli sandwich served on rye with a slathering of brown mustard. Today, corned beef is made by soaking a beef brisket in a brine of water, salt and spices, usually bay leaves and peppercorns. Corned beef is usually purchased already brined and comes in a plastic bag with a spice packet to cook it in. (See page XD for how to make corned beef at home and other Irish-inspired recipes.) Brisket comes from the heavily exercised front limbs of the cow and is a tough cut of meat, according to the recipe Web site www.allrecipes.com. Corned beef and other forms of brisket need to be cooked for a long time with low heat and plenty of moisture to make them tender. To cook corned beef, place the meat in a large pot along with the liquid and spices that accompanied it. Pour in enough water, maybe even a beer, to cover the beef, then bring the water to a boil on the stove top. Reduce the heat to a simmer, and cover the pot. A 3-pound brisket will need to cook about three hours. Check the meat occasionally, adding more water if necessary. Corned beef is ready when it pulls apart easily. web sites that cookWho doesn't love a bargain? Jessica's Biscuit, a Massachusetts catalog firm and Web site specializing in cookbooks, is worth a look. The site carries about 8,000 cookbooks, with discounts of at least 20 percent. New releases are discounted 30 percent to 40 percent. Shop online or call toll-free 1-800-878-4264 for a free catalog. constant comment"Today's restaurant is theater on a grand scale." -- New York Times columnist Marian Burros cooking classWhen working with phyllo dough, start by laying a sheet of dough on the counter. Brush it with butter or oil starting from one corner, moving in one direction to prevent tearing the dough. Don't be too concerned if the dough tears; usually there are multiple layers of dough and small rips aren't noticed. Phyllo pastries can be frozen both raw or baked. skittles fresh
Seems like mint is the flavor of the moment, and the makers of Skittles are jumping on that bandwagon with peppermint and spearmint versions of the chewy candy. Mint Skittles, packaged in a reclosable plastic container and retailing for 89 cents, join Original Fruits, Wild Berry, Tropical and Sour. They are not as minty as Mentos but every bit as chewy as the other Skittles. We'd prefer a piece of gum. fancy greensLooking for a fancy salad to go with your dinner party entree? Combine 5 cups of lettuce mix, 1 sliced Granny Smith apple, 1/4 cup each of blue cheese and raisins and 3 ounces of cider vinaigrette dressing. Divide among four plates and garnish each with 1/4 cup of walnuts (plain or candied) and 1 teaspoon of diced, roasted red peppers.
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From the Times Taste section From the features wire |
