By Kathryn Washburn Breighner
I am a huge fan of root vegetables. Carrots, parsnips, rutabaga, beets, turnips--all very different and very tasty. Tonight we had sauteed veal (in garlic, chili powder and olive oil), and parsnip patties. The combination was perfect.
Many people don't know what to do with parsnips so they just don't try them. This is a wonderful recipe that would be great with beef or pork. And it's easy.
Mix together:
4 c peeled, grated parsnips (about 2 very large ones)
1/2 c sliced green onions
3 T flour
salt and pepper to taste
a dash of cayenne pepper
Lightly beat:
2 eggs
Stir the eggs into the parsnips to evenly coat. Heat 2-3 T of olive oil in a cast iron skillet or non stick skillet. Put 2 mounded tablespoons of the parsnip batter into the skillet and then flatten slightly with the back of a spatula. Cook 4-5 minutes and then flip the patties. Cook until each side is evenly browned.
Line a baking sheet with paper towel. Place the patties on the baking sheet and then put into a 300 degree F oven. Continue with another batch of patties adding more olive oil. When the last batch is completed--this recipe will make 8 patties--add them to the baking sheet and bake for 5 minutes.
Serve with a mixture of sour cream and horseradish. We love horseradish and grated our own last fall. I blended 1/2 c sour cream with 2 T of horseradish.
Showing posts with label Horseradish. Show all posts
Showing posts with label Horseradish. Show all posts
Friday, May 14, 2010
Wednesday, March 4, 2009
Corned Beef and Cabbage Updated
By Kathryn Washburn Breighner
After stopping at Zingerman's deli in Ann Arbor for a corned beef sandwich--$11.50 for a 1/2 sandwich--we got hungry for corned beef. We love good corned beef but because we don't get home from work until after 5 p.m., we don't have time to prepare it during the week. On the weekends, we want to play in the kitchen with foods that need more fiddling--corn beef just needs time.
My rule with corned beef is to cook it long and slow. So I got out the slow cooker! I rarely use this but thought it would do what I wanted with the corned beef. And it did. I put the corned beef in the cooker, covered with water and added 1 t each of pepper corns and mustard seed, 1/2 t of whole cloves, and 2 bay leaves. I cooked the corned beef on low heat for 7 hours and then on high for another hour. It was perfect! The long and slow method let all of the fat cook out of the meat. It was tender, juicy, lean--and gone. We finished off a 3 pound corned beef in one meal! With this long and slow method, there is a lot of shrinkage. But I would have liked enough for a sandwich.
Our favorite accompaniment for corned beef is a blend of 1/2 part Dijon mustard and 1/2 part horseradish; mix portions to your liking but we use a lot! This is a very tasty blend that is spectacular with corned beef.
While Mom used to do a boiled dinner with cabbage and potatoes added to the boiling corned beef pot, I have updated the veggies. I roasted the Yukon Gold potatoes--tossed with a little olive oil, salt and pepper and roasted at 375 degrees F for 20-25 min. turning occasionally.
The cabbage was cut into wedges and steamed until a bright green and then tossed with a little melted butter and fresh dill (from my AeroGarden!), salt and pepper.
The presentation of the lean, red corned beef, the crisp, golden potatoes and the bright green cabbage was indeed an updated version of the Corned Beef and Cabbage we grew up on.
After stopping at Zingerman's deli in Ann Arbor for a corned beef sandwich--$11.50 for a 1/2 sandwich--we got hungry for corned beef. We love good corned beef but because we don't get home from work until after 5 p.m., we don't have time to prepare it during the week. On the weekends, we want to play in the kitchen with foods that need more fiddling--corn beef just needs time.
My rule with corned beef is to cook it long and slow. So I got out the slow cooker! I rarely use this but thought it would do what I wanted with the corned beef. And it did. I put the corned beef in the cooker, covered with water and added 1 t each of pepper corns and mustard seed, 1/2 t of whole cloves, and 2 bay leaves. I cooked the corned beef on low heat for 7 hours and then on high for another hour. It was perfect! The long and slow method let all of the fat cook out of the meat. It was tender, juicy, lean--and gone. We finished off a 3 pound corned beef in one meal! With this long and slow method, there is a lot of shrinkage. But I would have liked enough for a sandwich.
Our favorite accompaniment for corned beef is a blend of 1/2 part Dijon mustard and 1/2 part horseradish; mix portions to your liking but we use a lot! This is a very tasty blend that is spectacular with corned beef.
While Mom used to do a boiled dinner with cabbage and potatoes added to the boiling corned beef pot, I have updated the veggies. I roasted the Yukon Gold potatoes--tossed with a little olive oil, salt and pepper and roasted at 375 degrees F for 20-25 min. turning occasionally.
The cabbage was cut into wedges and steamed until a bright green and then tossed with a little melted butter and fresh dill (from my AeroGarden!), salt and pepper.
The presentation of the lean, red corned beef, the crisp, golden potatoes and the bright green cabbage was indeed an updated version of the Corned Beef and Cabbage we grew up on.
Tuesday, January 6, 2009
Panko Fried Shrimp
By Dave Washburn
This is a simple recipe a lot like the fried green tomatoes.
1 lb. large shrimp peeled and deveined, tails on- go down to the shrimp house and get them off the boat. (Ha! A joke! You don't have shrimp houses in Iowa or Michigan! Too bad! I do!) Oh well, get them where you can.
1 C corn starch
2 eggs
2 C panko
hot sauce
BBQ rub mix
salt & pepper
In a small bowl toss the shrimp in the corn starch, shake off the excess.
In a bigger bowl beat the eggs with a little water and the hot sauce.
In a BIGGER bowl mix the panko and the BBQ rub with salt and pepper.
Take each shrimp out of the corn starch and dip in the egg wash, and then into the panko, pressing to coat- remove to a wax paper lined baking sheet- repeat until all shrimp are coated.
Heat a large dutch oven (or deep fryer) with oil to 350 degrees.
Fry in batches until golden, turning once. Remove to paper towel lined baking sheet, salting once and turning over. Serve with Uncle Dave's Really Spicy Cocktail Sauce.
Uncle Dave's Really Spicy Cocktail Sauce:
Quarter cup good ketchup
Quarter cup good BBQ sauce (we're using Billy Bones)
HUGE tablespoon really good horseradish (don't use that creamy stuff, it really sucks)
shot Worcestershire
salt and pepper to taste
This recipe can be doubled, tripled, quadrupled, whatever-
Remember- horseradish is your friend.
This is a simple recipe a lot like the fried green tomatoes.
1 lb. large shrimp peeled and deveined, tails on- go down to the shrimp house and get them off the boat. (Ha! A joke! You don't have shrimp houses in Iowa or Michigan! Too bad! I do!) Oh well, get them where you can.
1 C corn starch
2 eggs
2 C panko
hot sauce
BBQ rub mix
salt & pepper
In a small bowl toss the shrimp in the corn starch, shake off the excess.
In a bigger bowl beat the eggs with a little water and the hot sauce.
In a BIGGER bowl mix the panko and the BBQ rub with salt and pepper.
Take each shrimp out of the corn starch and dip in the egg wash, and then into the panko, pressing to coat- remove to a wax paper lined baking sheet- repeat until all shrimp are coated.
Heat a large dutch oven (or deep fryer) with oil to 350 degrees.
Fry in batches until golden, turning once. Remove to paper towel lined baking sheet, salting once and turning over. Serve with Uncle Dave's Really Spicy Cocktail Sauce.
Uncle Dave's Really Spicy Cocktail Sauce:
Quarter cup good ketchup
Quarter cup good BBQ sauce (we're using Billy Bones)
HUGE tablespoon really good horseradish (don't use that creamy stuff, it really sucks)
shot Worcestershire
salt and pepper to taste
This recipe can be doubled, tripled, quadrupled, whatever-
Remember- horseradish is your friend.
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