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{st. paddy’s day dinner!}

17 Mar

i tried my hand at making my own corned beef and cabbage dinner for saint patrick’s day this year. i chose to just kept it simple with some pickling spices and brown sugar for my brine. i purchased the {grass-fed} brisket at the farmers market; it was close to 6 pounds.

perfect for plenty of leftovers.

there are so many methods and recipes out there, and after tons of research, i decided to do a simple 3-day brine {it was all the time i had anyway} and boil the meat on the stovetop, which is apparently how a traditional new england dinner is prepared.

i brought my brine to a simmer for about a half hour, then let it cool and refrigerated it for a couple of hours, until it was nice and chilled.

when ready, i poured the mixture into a brining bag with the brisket and immediately stuck it in the fridge to begin soaking up the flavour. i wish i would’ve prepared for more time, but as it was, i brined this for just under 72-hours.

to cook, i emptied the brine, rinsed off the meat, and stuck in a huge stock pot of water {enough to cover plus 1 inch} to simmer for about 30 minutes. then i drained, refilled the pot with water and brought to a simmer again, cooking for about 3 hours until tender. i added in my potatoes and carrots about an hour before finishing, and then tossed in some cabbage near the end.

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it came out pretty yummy, overall. i served it with some irish soda bread… that i did NOT make, since i’m a lousy baker. my family seemed to really enjoy this method. i liked it because it was simple and i only had to use the one stock pot. it got me thinking about the history of the dish and how “back in the day” most families probably only owned one stock pot, anyway. so it makes sense that they would cook everything as simple as possible.

i will say, i think a longer brining process would’ve added more flavour, but i as i said, i only had a little under 3 days. the meat was still nice and tender and moist, but in my opinion, it could’ve had more of the “corned beef” flavour. i also chose not to add in the preservatives that make it create that pink colour.

overall i was very pleased with this st. patrick’s day meal. it was fun to make, and next year i’ll experiment with more time.

i hope you all had a nice day.

slainte!

{happy new year!}

3 Jan

happynewyear

i hope you all rang in 2017 with peace and love.

i think it’s pretty cool that the new year fell in line with a new moon… great time for reflecting, releasing, and  focusing on things we want to let go of, as well as things we want to invite in.

sending all the best to you and yours as we march boldly into a new year full of new possibilities. to celebrate, i made a vision board, which is kind of a tradition of mine. i don’t like to get too crazy with resolutions, but a few of my “goals” this year include learning to sew, practicing my piano every day, buying a new camera, and keeping a daily journal.

what were some of your resolutions?

 

{happy holidays from food & foto}

24 Dec

xmas

wishing you and yours a safe and happy holiday season.

{happy birthday to me!}

22 Nov

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looking forward to a healthy year… mind, body, and spirit.


i want to take a moment to sincerely thank you all for being a part of my life. for taking the time to read what i write, for enjoying my fotos, for your emails, your comments, your jokes, and your love. i appreciate every word and interaction and cherish each one dearly. some of you have been along for the ride since the very beginning… and it just means so much to me to have you here! ❤

{happy halloween}

31 Oct

…from callee cat 😸🙀😼🎃

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{white} christmas recap

25 Dec

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{radical red kuri squash}

15 Dec

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i’m kind of obsessed with this stuff. and it makes an AMAZING risotto!

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