Showing posts sorted by relevance for query cabbage. Sort by date Show all posts
Showing posts sorted by relevance for query cabbage. Sort by date Show all posts
Our Camelia bush is already in bloom. It seems really early this year, but I saw daffodils blooming this morning and there are buds all over our bushes. The greening of England is about to begin and Spring really is just around the corner. I look forward to Spring every year, but it also heralds the end of Comfort Food Season which I mourn just a tiny bit . . . okay, MORE than a tiny bit. I am a comfort food lover at heart. I thought that it would be fun today to share ten of my favourite Home Style Comfort Dishes. Oh, to be sure we will have a lot more blustery days before Spring finally lands, but its definitely time to get in your last tastes of your comfort foods before its too late. Every single dish I am sharing here today is one that we love.
Stewed Brisket & Potatoes. Crusty, buttery little drop biscuits . . . tender in the middle and
going oh-so-well with that beautiful rich gravy, potatoes and those tender chunks of
meat!
Macaroni Shepherd's Pie. Shepherd's pie with the delicious twist of a layer of macaroni and
cheese on top instead of the usual potatoes! Scrumdiddlyumptious!
Beef Casserole with Horseradish Dumplings. Hearty
and delicious! My own oven stew recipe with a lovely dumpling recipe
borrowed from Mary Berry, and adapted to my own needs.
French Onion Chicken. All the flavours of your favourite soup baked into a deliciously saucy chicken casserole beneath golden cheesy croutons. What's not to like!
Irish Stew. Tender lamb and vegetables beneath a thatch of potato cobbles, in a flavour filled broth. Simplicity at its best.
Chicken Savoyarde. Tender pieces of cooked chicken beneath a rich and creamy taragon sauce, topped with crisp bread crumbs. Delicious!
Beef, Ale & Parsnip Pudding. Kind of like a steamed meat pie, filled with lovely flavours. Beef, parsnips in a lush ale gravy, served with cabbage and boiled potatoes.
Chicken Rarebits with Melted Leeks. A
deliciously rich and indulgent chicken dish, which is simple to make
and uses simple ingredients.
Stuffed Cabbage Trou Style. Layers of cabbage and the sausage meat create a magical taste
combination that is unbeatable . . . the long slow cooking breaks the
cabbage down until it is almost buttery . . . the juices of the cabbage
and sausage melding together into a melting deliciousness that is just
the best flavour in the world.
Cottage Pie with Potato Cobbles. This may be the most delicious Cottage Pie you've ever eaten and I don't make that claim lightly! A really tasty meaty base topped with sliced rounds of potato and a layer of cheese baked until the potato cobbles are golden brown and everything is bubbling up nicely.
Oh, I could have easily done 20 or more of my favourites. This really is just the tip of the iceberg!
I have a confession to make. I adore Reuben Sandwiches. There is not a much tastier sandwich than the classic Reuban, rye bread piled high with plenty of shaved salty corned beef or pastrami, tangy sauerkraut and rich melted cheese. Lets not forget the Thousand Island Dressing.
This delicious soup recipe takes all of those flavors and combines them in one tasty creamy bowl, perfect to enjoy on these first chilly, often rainy, days of spring.
These days can be a bit damp and chilly, the perfect kind of soup weather. And this is one very delicious bowl of soup! I have veer a bit of course from the traditional Rueben soup however, but hear me out.
I did not have any sauerkraut to use today. Instead I used cabbage. I thought it would work well in it's place, with the exception of it not being sour.
I cooked the cabbage until it was meltingly tender, almost buttery, along with some onions and a tiny bit of garlic. It smelled gorgeous. I do so love the smell of cabbage. I know not everyone does, but I do.
I got meltingly tender cabbage, no tang, but the addition of a bit of caraway seed more than made up for that.
I used Pastrami. Corned beef and pastrami are quite different actually even though they may seem quite similar and are often used interchangeably.
Corned beef is usually made using beef brisket. Brisket comes from the lower chest of the animal, whereas pastrami comes from the deckle, which is a lean wider shoulder cut, or the navel, a smaller juicier section below the ribs.
Both are brined before they are cooked. Both are rubbed with and submerged in a solution of salt and spiced, and left to cure for a period of time. This helps to infuse the meat with more moisture and flavor.
Commonly a mixture of salt, sugar, black pepper, cloves, coriander, bay leaves, juniper berries, and dill, as well as the preservatives sodium nitrate or sodium nitrite will be used.
The real difference comes in the coating which is used to cover the surface of pastrami after brining. Corned beef is generally left naked, although it is often simmered with a variety of spices when cooking it.
Pastrami has a spice coating of black pepper, coriander and mustard seeds, fennel seeds and often garlic. This gives it that darker outside color.
They also differ in the manner of cooking.
Corned beef is boiled, whilst Pastrami is smoked, over hardwood. A pan of water is often kept nearby to create steam and keep the meat tender and moist.
So you can see, whilst being very similar in flavor and often used interchangeably, they are also very different.
As I said, today I used Pastrami because that is what I had and I have to say it turned out delicious.
Everything was simmered for a time in chicken broth. The pastrami, the cabbage, garlic, caraway . . .
The creaminess comes not from adding any milk or cream, but by the clever use of a bit of flour for thickening.
I added some gruyere cheese at the end (swiss) and of course a touch of Thousand Island Dressing. What would a Reuben be without Thousand Island Dressing?
I also sprinkled some of the cheese on top of the soup to serve.
I didn't have any rye bread or I would have added some rye bread croutons, which would have added even more to the authenticity of it. Buttery rye bread crunch, just like the sandwich.
If you have some rye bread, do make yourself some crunchy rye croutons. Just butter the bread lightly, cut into shapes and then toast them in a hot oven until golden and crisp. It won't take long, maybe about 10 minutes at about 200*C/400*F will do the trick.
Instead we enjoyed it with some crusty bread on the side, torn into pieces and lightly buttered. Oh my, but I do so adore a crusty loaf when served with soup. Truth be told I adore a crusty loaf any time!
I really hope you will give this rather unconventional version of reuben soup and that you will enjoy it as much as we did. Rich, creamy, delicious and wonderfully hearty! Perfect for a cooler spring day!
Reuben Soup
Yield: 4
prep time: 10 Mincook time: 25 Mintotal time: 35 Min
Hearty and comforting. We loved this.
Ingredients
- 1 TBS unsalted butter (Only because the pastrami is salty)
- 1 medium onion, peeled and chopped
- 1/2 small head of cabbage, thinly sliced (about 2 cups)
- 1/2 tsp caraway seed (or less if you are not fond of it)
- 1 clove garlic, peeled and minced
- 1 1/2 TBS plain flour
- 1/2 pound sliced pastrami, rolled up and cut into slivers
- 1 1/4 litre of chicken stock (5 cups)
- 30g thousand island salad dressing (1/4 cup)
- 130g of grated gruyere cheese (1 cup Swiss) divided
- minced chives or parsley to garnish
Instructions
- Melt the butter in a large saucepan. Add the onion and cabbage.
- Cook, stirring frequently, over medium heat until beginning to soften without browning.
- Stir in the garlic and cook until fragrant.
- Add the caraway and the flour and cook for a minute.
- Stir in the chicken stock and corned beef and bring to the boil.
- Reduce to a slow simmer, cover, and cook for about 15 minutes to meld all the flavours and make sure the cabbage is nice and soft.
- Stir in half the cheese along with the salad dressing. Stir to melt the cheese.
- Ladle into hot bowls and garnish with the remaining cheese and minced chives or parsley.
- Serve immediately. Crusty bread or rye bread goes very well with this.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thank you for visiting! Do come again!
With salad season upon us I wanted to share this recipe with you today for a coleslaw macaroni salad. This is not your classic coleslaw, but a deliciously different version that combines two of my favorite loves. Coleslaw and Macaroni Salad.
I am of the opinion that you can never have too many salad recipes, or too many coleslaw recipes, and this is one of my favorites. We will soon all be BBQ-ing and going on picnics. This is a great side dish to take along!
.JPG "Macaroni Coleslaw")
A delicious mash-up of two summer classics, this Macaroni Coleslaw is loaded with plenty of texture and great flavors!
Not to mention crunch! I do love crunch in a salad, don't you? I also love color! This tasty combination can be as colorful as you like, depending on the coleslaw mix that you use.
.JPG "Macaroni Coleslaw")
This salad is all about texture with plenty of crunch from cabbage, carrots, spring onions, cucumber, celery, green peppers, and water chestnuts.
Then there is the tender al dente cooked pasta. With its sweet, creamy dressing, it’s pretty hard to resist going in for seconds. And because its a salad, there is no need to feel guilty! 😉
.JPG "Macaroni Coleslaw")
WHAT YOU NEED TO MAKE MACARONI COLESLAW
Pretty simple salad ingredients. In fact this tasty salad makes use of a few convenience ingredients, but shhh! We don't tell if you don't tell!
For the salad:
- 1 cup (115g) dry ring macaroni or ditalini
- 1/2 package (7 ounces) coleslaw mix (cabbage, carrot, etc.)
- 4 spring onions, finely chopped
- 1 stick celery, trimmed and finely chopped
- 1/2 English cucumber, trimmed and finely chopped
- 1/2 medium green pepper, trimmed and finely chopped
- 1 small can water chestnuts, drained and chopped
.JPG "Macaroni Coleslaw")
For the dressing:
- 3/4 cup (165g) good quality mayonnaise
- 2 1/2 TBS granulated sugar
- 2 TBS cider vinegar
- 1/4 tsp salt
- 1/8 tsp black pepper
.JPG "Macaroni Coleslaw")
Today I used Ditalini pasta, but you can use any similar shaped pasta, even elbow macaroni if that is all you have. The important thing is that it have lots of nooks and crannies to grab onto that delicious creamy dressing!
By coleslaw mix I mean a pre-grated mix of cabbage, carrot, etc. You will see it by the bag-ful in the salad section of the chiller aisle in the grocery store. I think you can get the in a few different varieties. Some even have grated broccoli stems in them.
.JPG "Macaroni Coleslaw")
As far as that goes you can even grate your own salad mix of cabbage, carrot, etc. This one had both red and green cabbage in it. That made for plenty of color and crunch! I do so love cabbage!
I used approximately half of an English Cucumber, washed and quartered. I like to remove the seeds and discard them. I know they call them seedless, but there are some seeds and they can make a salad watery if left for too long.
.JPG "Macaroni Coleslaw")
I always like to de-string my celery. This is by no means necessary, but it does make it a little bit less chewy. Some of those strings are really coarse.
Just grab one end of the strings, one at a time, and catch it between your thumb and a knife and pull down. It should come away easily. Then chop the celery as per the recipe.
Maybe I am just too picky? If you don't have them, you can leave out the water chestnuts but I hope that you do have them and that you use them. They add a really lovely crunch!
.JPG "Macaroni Coleslaw")
HOW TO MAKE MACARONI COLESLAW
This is a really simple salad to make. I am rather lazy you know. Most of the work involves chopping, but that is a kind of mindless activity that I don't mind in the least.
Whisk all of the ingredients for the dressing together in a small bowl. Set aside.
Cook the macaroni, in a pot of lightly salted boiling water, according to the package directions. Drain well. Rinse in cold water and drain again. Transfer to a medium sized bowl.
.JPG "Macaroni Coleslaw")
Add the coleslaw mix, cucumber, green pepper, celery and water chestnuts. Toss to mix together.
Add the dressing, tossing everything together to coat well. Cover and chill in the refrigerator for at least an hour prior to serving.
This will keep, chilled and covered, for at least 8 hours, if not longer. Its a great salad to make ahead to take to potlucks and such.
.JPG "Macaroni Coleslaw")
There is no shortage of coleslaw recipes here on the blog. It is one of my favorite food groups after all! Some you might enjoy are:
DELI STYLE COLESLAW - A delicious mix of crunchy vegetables in a fabulously sweet and tangy vinaigrette dressing. This one keeps for days in the refrigerator and if anything gets even better as the days go along!
CHEESE SLAW - A decidedly delicious British version which is created by adding grated cheddar cheese to coleslaw. Its fantastic and a real favorite here!
And that's just two to get you started! There is a whole list of them here.
.JPG "Macaroni Coleslaw")
I can't think of a better, more delicious way to kick off Salad Season 2022! Crisp and filled with plenty of crunch and texture.
Colorful and incredibly tasty! You are sure to love salad served this along side of all your favorite grills and BBQ. Yum yum!!
Macaroni Coleslaw
Yield: 8
Prep time: 25 MinInactive time: 1 HourTotal time: 1 H & 25 M
With salad season upon us this is one salad everyone will enjoy. Its a cross between a tangy coleslaw and a macaroni salad. In short, delicious!!
Ingredients
For the salad:
- 1 cup (115g) dry ring macaroni or ditalini
- 1/2 pkg (7 ounces) coleslaw mix (cabbage, carrot, etc.)
- 4 spring onions, finely chopped
- 1 stick celery, trimmed and finely chopped
- 1/2 English cucumber, trimmed and finely chopped
- 1/2 medium green pepper, trimmed and finely chopped
- 1 small can water chestnuts, drained and chopped
For the dressing:
- 3/4 cup (165g) good quality mayonnaise
- 2 1/2 TBS granulated sugar
- 2 TBS cider vinegar
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Whisk all of the ingredients for the dressing together in a small bowl. Set aside.
- Cook the macaroni in a pot of lightly salted boiling water. Drain well. Rinse in cold water and drain again. Transfer to a medium sized bowl.
- Add the coleslaw mix, cucumber, green pepper, celery and water chestnuts. Toss to mix together.
- Add the dressing, tossing everything together to coat well.
- Cover and chill in the refrigerator for at least an hour prior to serving.
Thanks so much for visiting. Do come again!
I really love salad weather and we have certainly been enjoying lots of that these past few weeks! Summer and salads go together like, well . . . peas and carrots! Especially when they are as delicious as this beautiful Green Slaw!
This recipe today is an adaptation of one I discovered on Foraged Dish, by way of The View From Great Island. I was looking for something slightly different that I could make for our combined Canada/Independence Day bash on Monday evening, and when I saw this recipe, I knew I had found a perfect contender!
One of the reasons it really appealed to me was that it was not a claggy, mayonnaise based coleslaw. I adore coleslaw with vinaigrette dressings.
And this vinaigrette is amazing, with an almost fusion take on different cultural flavours, with fresh lime, olive oil, ginger, sesame oil, and . . . maple syrup. Say what??? I thought it matched the idea of both American/Canadian/ British cultures, which are more and more becoming a melting pot of cultures/flavours/foods! You can't get much more Canadian than Maple Syrup!
I also loved the idea of all of the fresh vegetables in the dish, each one being a variant of the colour green . . . almost like Ireland you know, with its many shades of green . . . and America is full of Irish people, and I myself am 27% Irish . . .
I used a very British cabbage here, which is long and pointed . . . loosely leafed . . . the sweetheart cabbage. The original recipe used savoy cabbage, which is also fairly loose leafed . . .
Add to that thinly julienned sweet green bell peppers . . . slivered spring onions . . .
diagonally sliced sugar snap peas . . . be sure to de-string them . . . its very easily done. Just insert your knife beneath the underside at the tip opposite the stem and pull towards you . . . the strings should pull right off. Strings are chewy things, not crisp things, and they have no place in this salad, where only the crispest of intentions should lay . . .
chunks of rich and creamy avocado are the exception to the rule . . . luxurious . . . delicious . . . creamy . . .
For a bit of a bite, a thinly sliced green jalapeno chili pepper . . . you can de-seed if you want to decrease the heat from the pepper . . . but I just left the seeds in. I knew the guys could take it and would actually probably really enjoy it . . .
There is the soft leafed herb, with a bold, bold flavour . . . fresh coriander leaf . . . or cilantro as it is called in North America. Very Tex Mex, but also Thai . . . fusion again . . .
Finally we have the nutty addition of toasted flaked almonds . . . almost sweet, and certainly crunchy . . . about 8 minutes on a baking sheet in a hot oven does the trick. Perfect. Make a few extra to nibble on. I always do. I adore almonds. Altogether this was beautiful!
*Green Slaw*
Serves 6 - 8
Green, fresh and slightly spicy. Goes great with all your grilled meat, chicken or fish.
1/2 head of cabbage, thinly shredded with a knife
(I used a sweetheart cabbage, but savoy is also recommended)
1 green sweet bell pepper, trimmed, de-seeded and julienned
1 cucumber, washed, dried and cut into half moons on the diagonal
3 spring onions, washed and thinly sliced on the diagonal
85g of sugar snap peas, trimmed, de-stringed and sliced thinly on the diagonal
1 green chili, trimmed and thinly sliced (optional)
1 ripe avocado, pitted,peeled and cubed
a handful of fresh coriander leaf, coarsely chopped
85g flaked almonds, toasted (1/2 cup)
For the dressing:
60ml fresh lime juice (1/4 cup)
60ml olive oil (1/4 cup)
2 TBS toasted sesame oil
1 tsp finely grated peeled, fresh ginger root
1 TBS maple syrup
salt and black pepper to taste
Prepare all of your vegetables and toss together in a
large bowl. Whisk together the dressing ingredients. Pour over the
salad and toss together again. Sprinkle with the toasted almonds and
served immediately.
The lads actually enjoyed this salad on their grilled burgers, kind of like a pickle. It made me happy to see them tucking in like they did!
We were a motley crew mix of Alaskan, Canadian, Utah'n, Irish, and Brit! What better cause for celebration!
Elder Boyer did a fine job of grilling the burgers and dogs! Oh boy, did he fall in love with the Space Grill! I think he is putting one on his wish list for when he and Sister Boyer go back to the US after their mission is finished. (Psst, that is a bottle of BBQ sauce in his hand, not a bottle of beer, lol)
Happy 4th of July to all my American Readers! Have a good one. Stay safe and enjoy all of your festivities, food, fireworks, BBQ's etc.!
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