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
It was really chilly today (Thursday as I write this) and we actually had to turn on the heat for a short time to take the chill off. Damp and chilly, that's the typical British Autumn. It will be replaced in a couple of months by cold and wet, which will be Winter.
I decided to just wing it and use cabbage instead and it turned out gorgeous. I added some caraway seed, which gave a lovely authentic flavour to it . . .
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 simmered it for a time in chicken broth, along with the pastrami. The creaminess comes not from adding any milk or cream, but by the clever use of a bit of flour for thickening and then the addition of some gruyere cheese at the end (swiss) and of course a touch of Thousand Island Dressing. What would a Reuben be without that!
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
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.
I think crusty buttery rye bread croutons would be really tasty on top of this . . . but alas we don't get really good rye bread here. Well not in the shops I have been to at any rate! There is a rye bread, but its a very different kind of rye. Not like what I am used to. I do hope you will try this. We thought it was really lovely. Salty enough without adding any salt, and nice and peppery from the Pastrami. Bon appetit!
It's the end of the week and time to get rid of a few bits in the refrigerator before I do my grocery shop for the next week. The bits I have leftover that are not large enough to be or make a meal on their own, but put together with other things can make a really tasty meal indeed!
This recipe I am sharing today is one that was a popular one with the ladies when I worked at the Manor. That is not much of a surprise as it is filled with an abundance of fresh flavours and a variety of crunchy textures! Its also very colourful, at least on the first day at any rate. It does tend to become singularly coloured with the red cabbage if left overnight, although the flavours are still really nice.
There are two kind of cabbage . . . crisp white cabbage, (also known as green in some places) and bright purple/red cabbage. Grated orange carrots . . . sharp thinly sliced spring onions, along with coriander leaf and chopped dry roasted peanuts complete the salad mix.
The dressing is a lovely mix of Asian flavours . . . rice wine vinegar, soy sauce, honey, toasted sesame, gingerroot and garlic, whisked together with Dijon mustard (for sharpness) and a mild flavoured oil.
The dry roasted peanuts add another different texture and a hint of saltiness that goes very well with everything else.
The coriander (cilantro) leaf also adds colour and a hint of asian flavour that is very much at home in the mix.
The original recipe came from a Junior League cookbook called "The Life of the Party." My boss always loved the Junior League Cookbooks. I confess, I always liked reading hers and did photocopy a few recipes from out of them.
*Asian Slaw*
Makes 6-8 servings
For the dressing:
3 TBS rice wine vinegar
1 TBS Dijon mustard
180ml canola or peanut oil (3/4 cup)
2 TBS soy sauce (I like the dark)
1 TBS honey
2 tsp toasted sesame oil
2 tsp minced fresh gingerroot
2 cloves garlic, peeled and minced
fine sea salt and freshly ground black pepper to taste
To garnish:
additional chopped peanuts and coriander leaf
Place both cabbages, carrot and spring onions into a large bowl. Pour the dressing over top and toss to coat. Add the peanuts and coriander leaf and toss again. Once again taste and adjust seasoning as necessary. Cover and chill until you are ready to serve. Scatter additional chopped peanuts and coriander leaf on top just prior to serving.
Left overnight, this becomes a delicious pickle that is great on sandwiches or with cold meats. In any case, I am well happy to be coming into Spring when our food will start becoming lighter and fresher, for a time anyways! Bon Appetit!
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!
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