Posts Tagged ‘St. Patrick’s Day’

by Sarah Steimer

All of these cookies have the exact same amount of matcha, a Japanese green tea powder. I made this recipe twice and inadvertently bought a lighter-colored matcha, turning the second batch of cookies a very light green. In the end, I think the contrast ended up looking prettier on the plate than just one shade of green.


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by Sarah Steimer

Reuben sandwiches are a great, portable option to corned beef and cabbage when you need to eat on the run while you bar crawl this Saturday for St. Patrick's Day. Or whatever it is you do.

  • corned beef brisket, with spices
  • sauerkraut
  • rye or marble rye bread

For the sauce

  • 1/2 cup mayonnaise
  • 1/3 cup or so ketchup
  • 1/2 teaspoon balsamic vinegar
  • 1/2 teaspoon dill pickle relish (I just added a little dried dill instead)
  • 1/2 teaspoon sweet pickle relish
  • 1 teaspoon finely chopped onion
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon finely chopped garlic

    Cooking corned beef is the easiest. You just throw it in the crock pot with a little water and wait for it to fall apart. Make everything in advance and just heat it all up on a panini maker the day you plan to eat it.

  • salt and pepper to taste

Combine all sauce ingredients and let sit overnight.

Cook the corned beef brisket in a crock pot with enough water to come about halfway up the brisket. Cook on low for 5-7 hours, depending on the size of your brisket. It will shrink to about half of its size. Let the brisket rest before cutting it. Remove the fat on the outside of the meat and cut, going against the grain, into about 1/2 inch-wide slices.

Lightly toast the rye bread before assembling the sandwich. Top the corned beef with a handful of sauerkraut and a nice schmear of the sauce (which, yes, is just a homemade Thousand Island dressing).

Makes about four sandwiches – or more, depending on the size of the brisket.

Sauce recipe adapted from: Food.com

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by Sarah Steimer

In full disclosure, I didn't make this soup, my dad did... but I'll make it eventually.

  • 6 large Idaho potatoes, peeled and chopped
  • 2 large sweet potatoes, peeled and chopped
  • 1 large onion, chopped
  • 4 cups chicken broth
  • salt and pepper, to taste
  • 8 ounces sour cream (half of a 16-ounce container)
  • 1 stick butter
  • 1/2 cup flour
  • 2 cups milk (we used skim)

Place potatoes, onion, broth and thyme into a 5-quart pot. Bring to a bowl then cover and simmer for 20 minutes, or until potatoes are tender.

Melt butter in a medium sauce pan. Stir in flour with a whisk to a make a smooth paste. Add milk, a little at a time, stirring to make the mixture smooth. Bring to a boil, stirring constantly, until thickened. Season generously with salt and pepper. Add this to the potato mixture.

Use an immersion blender to stir the soup so you reach a creamy consistency with a few small chunks of potatoes. Stir in the sour cream and heat thoroughly.

Makes… a lot.

Recipe: unknown

Photo: Sarah Steimer

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