Ridpath Salad, from the mid-20th century

Ridpath salad

Let’s examine what is the healthiest bacon on the market,  as we indulge in an outstanding 1950’s salad,  while reminiscing about the historical Davenport and Ridpath hotels, in Spokane, WA.

This Ridpath salad dates back to my early childhood days in the mid-twentieth century; then my family traveled to Spokane, from our little mountain village of East Glacier Park, MT, on such special occasions as school-clothes-shopping.  During these trips, we always stayed at the Davenport, and ate at least one of our meals at the Ridpath, where their signature salad was served, with its pickled beets, eggs, bacon, and more.

The Healthiest Bacon

Today, with our high health-consciousness, we may be reluctant to indulge in regular bacon, but fear not, for there are safer alternatives out there.  The three recommendations in choosing the best bacon are: the uncured, reduced-sodium, and center-cut options.  1

Uncured bacon has no nitrates or nitrites and generally tastes no different.  (For more on the history of curing and nitrates/nitrites, see respectively: The Best Corned Beef  and Disguised Ham .)

Reduced-sodium bacon may not appeal, for it may present a small taste adjustment, which is quickly overcome.  This change is important, as the salt used in producing bacon isn’t the high quality pink salt-Himalayan and Real Salt, which is actually critical for optimum health.  Rather, the sodium in bacon is harmful to our bodies; thus, reduced-sodium bacon may be the best choice, if you are planning on having more than one serving (2-3 pieces)-and this only on rare occasions.

The final instruction is to look for center-cut bacon.  This is bacon that has less fat; being mostly meat; thus, it is healthier and tastes even better.  It also is easier to cook, for it doesn’t curl so readily.

To get a brand that has all the above three qualities, you may have to go to a health food store, such as New Seasons or Whole Foods, but it’s really worth it.   You will also be able to find some of these three recommendations, in various brands at your local supermarket.

Davenport Hotel  2

The Davenport Hotel, which my family stayed at during the mid-twentieth century, was built in 1914.  Louis Davenport, however, neither provided the idea or the finances for it, but because of his already strong name in the city-as a restaurant owner widely established in hospitality-he was made its overseer and first proprietor.  Rather, it was it was commissioned by the Davenport Company, a group of Spokane’s leading businessmen, who desired a large public house for boarding and entertaining their guests.

Along with engaging Davenport, this group chose Kirkland Kelsey Cutter as the architect, for it had been Kelsey who had expanded Davenport’s highly acclaimed restaurant in 1904.

Davenport and Cutter employed lavish architectural elements from Italy, France, England, Spain, and Imperial Russia, with the lobby being inspired by the Spanish Renaissance style.  Among its lush details were Irish linens from Liddell, which came over on the Titanic; all this lent to the establishment’s promoting itself as “one of America’s exceptional hotels.”

It was on the roof of this hotel that the first commercially licensed radio station in Spokane was set up in 1922.  KHQ featured Harry “Bing” Crosby, a drop-out from Spokane’s Gonzaga University, who later became world famous for his singing.

Having sold the hotel in 1945, Davenport died in his suite in 1951.  It was shortly after this that my family first began staying here.  My brother Paul, two years my junior, can recall being taken in the arms of the bellhops around the lobby to gaze into the large fish tanks.  I remember the beauty of this majestic room, as well as the scurrying about of those attending to us.

The Davenport was closed in 1985; it was re-established, after a $38 million dollar renovation, by local entrepreneurs Walt and Karen Worthy, in 2002.

Ridpath Hotel  3

While we stayed at the Davenport in the 1950’s, we always ate at least one dinner at the Ridpath Hotel, which doesn’t exist anymore as a hotel, but rather is the Ridpath Club Apartments, a renovated, low-income, apartment complex, since 2017.

This grand hotel, the Ridpath, was known as Spokane’s longest, continuously run hotel, with its original building, built in 1900 and destroyed by fire in 1950.  Being promptly rebuilt, the doors of the second iteration of the Ridpath closed in 2008, a half a century later; thus, its continuous existence covered 108 years.

The original Ridpath Hotel, established by Colonel William Ridpath, suffered its first fire in 1902, but was subsequently restored.  The other fire, in 1950, totally destroyed this 5-story building.   It was 1952, the year of my birth, that San Francisco architect Ned Hyman Abrams completed the design of this second rendition, a twelve story building, with the architectural style of modernism.  It was during this decade that my memories of this establishment were formed.

History Translated into Personal Experience

The memory of their famous Ridpath salad is vivid to me, as is Caesar salad at this hotel (for history of the latter’s origin, see Creative Caesar Salads).  For Caesars, they would coddle the egg with a Bunsen burner table side; this fascinated my young mind, as did the strong garlic, tantalizing my tongue beyond imagination.

Food holds a power over our souls; we look for the good in this.  Tastes can invoke recollections of the past in our hearts; certain recipes call forth experiences from our childhood, as well as strengths and weaknesses found in our present existence.  We watch these, as they surface in our minds, tending to these impressions with care-allowing positives in and rejecting negatives.  This ordering of our live’s palates always produces good fruit in us.

References:

  1. https://www.self.com/story/weekend-approved-bacon and https://www.healthline.com/health/cured-vs-uncured-bacon
  2. https://en.wikipedia.org/wiki/The_Davenport_Hotel_(Spokane,_Washington)
  3. https://en.wikipedia.org/wiki/Ridpath_Hotel

light olive oil good for dressings

Ridpath Salad  Yields 6-8 servings.  Total prep time: 20 min (only if preparing your own pickled beets and croutons, total time for these two items: 1 hr 10 min/  prep time: 10 min/  cooking time: 1 hr).

2-3 small fresh beets, or 1-15 oz can of pickled beets

1 c raw apple cider vinegar, if pickling your own beets

1/2 lb bacon

3 lg eggs

3 Roma tomatoes  (Organic is best.)

1-6 oz package of organic greens  (Available at Trader Joe’s for $2.29.)

croutons  (Use ready-made, or see recipe at Healthy Greens .)

1-2 garlic cloves, for optional rubbing of serving bowl

Dressing

1/4 c vinegar of your choice  (I used lavender.)

1/3 c olive oil  (See photo above, for a light olive oil from Trader’s, for $7.99/liter, that works well in dressings.)

2 med/lg cloves of garlic  (For easy prep, may substitute 1 cube frozen garlic from Trader’s.)

1/8 tsp oregano  (Organic is inexpensive at Trader’s-$1.99.)

1/8 tsp basil  (Also available at Trader’s.)

1/8 tsp salt  (Himalayan, pink, or Real Salt is critical for optimum health; a fine grind Himalayan salt is available at Costco for $4.95 for 5 lbs.)

  1. rubbing skin off cooked beets

    If pickling your own beets, cut roots off beets, spray with vegetable spray (an effective, inexpensive spray is a combination of 97% white distilled vinegar and 3% hydrogen peroxide); let sit 3 minutes and rinse well.  Boil until tender.  Remove from hot water, cool, and rub off skin with your hand (see photo).

  2. Next, cut beets in 1/2”x1/2”x 2” slices.  Put beet slices in a small container and cover with apple cider vinegar.  Refrigerate for 24 hours.
  3. Boil eggs.  Cool, peel, and set aside.
  4. Place bacon in a large, cold frying pan.  Turn heat on to medium and brown well on one side before turning.  This method helps some with curling of bacon, as does using center-cut bacon, which is mostly meat (see photo below).
  5. center-cut bacon in cold pan

    Shake all dressing ingredients in a pint jar; set aside.

  6. Place greens in a large bowl, optionally rubbed with garlic.  Top with all other ingredients, toss with dressing, and serve.

Vichyssoise

vichyssoise

Here is the interesting history of vichyssoise and Vichy, France, after which this great soup is named.

Vichyssoise is generally accepted to have been created in America in 1917 by Louis Diat (1885-1957), who was the chef at the Ritz-Carlton hotel in New York City; he first worked at this same hotel in Long, Paris.  1

In an interview with the New Yorker in 1950, Diat relates how his inspiration for this famous soup came about: it grew out of his childhood memory of his mother’s and grandmother’s leek and potato soup, to which he and his brother added cold milk during the hot summer months.  His desire was “to make something of the sort for the patrons of the Ritz”, who needed cool foods during the summertime, in those days prior to air conditioning.  2

Diat’s family made a hot version of potato and leek soup, a popular soup in France, which had its origins in Jules Gouffe’s Royal Cookery, 1869.  A similar French-style cream of leek and potato soup also appeared in Escoffier’s Guide Culinaire, in 1903.  Thus this French soup of leeks and potatoes had become representative of French cooking by Diat’s lifetime.  The genius of our chef, however, improved on it, and today there are many versions-varying only slightly-of his cold American-French soup vichyssoise.  3

Diat called his creation after the name for the inhabitants of the spa town Vichy, which was close to his hometown Montmarault, France.  (Both these cities are in the Allier department of Auvergne-Rhine-Alps, in the central part of this nation, in the historic province of Bourbonnais.)  The town’s inhabitants are presently called Vichyssois, while the term Vichyste was used to define collaboration with the Vichy regime during World War II.  4

Vichy is best known for being the seat of the Nazi collaborationist government in France, during the second world war.  Located in the unoccupied “Free Zone”, it was the de facto-existing in reality, even if not legally recognized-capital of the French State, headed by Marshal Philippe Petain.  5

It started out as the nominal government of France from 1940 to 1942.  Then from 1942 to 1944, the Vichy regime collaborated with Nazi Germany, following the Nazi occupation of all of France, which started in 1942.  The de facto authority of the Vichy regime ended with the Allied invasion of France in late 1944.  The French Resistance-grassroots men and women representing every part of society-played a significant role in the downfall of this government and the Nazis.  6

My dad served in this war, in both India and Egypt.  When I was growing up, the two of us were constantly sharing both fiction and non-fiction books on World War II.  How we loved the courage, fortitude, and valor, of this time, which my father had known first-hand.

Our world today often appears to be void of such heroism, but it still exists vitally in God’s faithful remnant.  These spiritual warriors are presently rising up, to perform his purposes in these end-times.  We wait with joyful hope for the unfolding of mighty good, just like we saw in this tremendous victory, with the ending of the above war in 1945.

This soup always reminds me of the dedication and hope of these times; it, however, was inspired by Chef Diat in 1917, the year the first world war ended, nearly three decades prior to WWII.

Agreeing that it’s an American invention, Julia Child provides its receipt in Mastering the Art of French Cooking, in which she states its basic heritage as being the French potage parmentier, defining the differing points as being the following: in vichyssoise, the leeks are cooked in stock-“white stock, chicken stock, or canned chicken broth”-instead of water, and whipping cream is also added.  7

My version has the option of using leeks, or onions, or a combination of both; onions give bite to the flavor, as does my addition of a high quality yogurt, along with the heavy whipping cream.  Chilled spoons are recommended for the perfect touch.

Let this soup become your summer tradition to please guests and family!

References:

  1. https://whatscookingamerica.net/Soup/VichyssoiseSoup.htm
  2. Ibid.
  3. Ibid.
  4. https://en.wikipedia.org/wiki/Vichy
  5. https://en.wikipedia.org/wiki/Vichy_France
  6. Ibid.
  7. Julia Child, Louisette Bertholle, and Simone Beck, The Mastering of the Art of French Cooking, (New York: Alfred A. Knopf), Vol. 1, pp. 37-39.

soup ready for pureeing with a blender-on-a-stick

Vichyssoise  Yields: 5-6 servings.  Total prep time: 50 min (plus 4 hr for chilling)/  active prep time: 25 min/  cooking time: 25 min.

3 tbsp oil  (Avocado or coconut oil is best for quality; olive oil is carcinogenic when heated to high temperatures.)

3 leeks or 2 med yellow onions, chopped  (May use a combination of the two.)

1 qt broth  (Bone broth is best; see Tortellini Soup, 2016/10/10.)

1 1/2 tsp salt, or to taste  (Himalayan, pink or Real Salt is critical for optimum health; a fine grind Himalayan salt is available at Costco for $4.95/5 lb.)

2 lbs russet potatoes, peeled and sliced  (Organic is best.)

1/2 c heavy whipping cream

1 1/2 c plain yogurt  (Either Nancy’s Honey Yogurt, Stoneyfield Organic Whole Milk Yogurt, or Sierra Nevada Graziers Grass-fed Plain Yogurt works best.)

1/2 tsp white pepper, or to taste

  1. Onions add a sharper flavor to the soup; use in place of, or in combination with leeks, as desired.  If using leeks, prepare thus: cut off the root at the base and the green tops, reserving only the white and light green part of the stalk.  Next slice in half length-wise, then run leeks under water to remove all the dirt; finally, chop into thin half-circle-slices.
  2. sweating onions

    Heat oil in a large stock pot over medium heat; when a small piece of leek/onion sizzles in it, add rest of leeks/onions and sweat (cook until translucent).  See photo.

  3. Add broth and 1/2 teaspoon salt to leeks/onions; turn heat up to med/high.
  4. Peel and slice potatoes, placing them in pot of broth, as they are cut, so they don’t turn brown; see photo below.
  5. When broth comes to a boil, turn heat down to medium; cook until potatoes are very tender.  When done, remove from heat.
  6. slicing potatoes

    Puree this mixture, using a blender-on-a-stick, also known as a smart stick (available reasonably at Bed, Bath, and Beyond).  See blender-on-a-stick in photo at top of recipe.  May also do this in batches in a food processor, VitaMix, or blender.

  7. Blend in cream and yogurt; add white pepper and 1 teaspoon salt.
  8. Chill covered for at least 4 hours; adjust seasonings.
  9. This is the best comfort food!

Disguised Ham, c. 1857

disguised ham

Here is the fascinating history of the making of ham, with the differences between traditional and modern day industrial processing, as well as an early American receipt for holiday leftovers of this meat.

The Beginnings of American Cook Books in 19th Century

Eliza Leslie devised the perfect solution for the remains of our Easter dinners, in Miss Leslie’s New Cookery Book (c. 1857), with her disguised ham recipe.  There she recommended baking, on toasted bread, seasoned ground ham-mixed with mustard and egg yolk-and crowning it with a golden meringue.  1

Leslie started her prolific career in 1828, with her humble Seventy-five Receipts for Pastry, Cakes, and Sweetmeats.  Her writing had developed greatly by the time she published the above cook book, with her disguised ham; now the New Cookery Book included a thousand recipes.  Her cook books evidenced that Leslie was following the lead of the influential Amelia Simmons in her writing of American recipes for an American audience.  2

American Culinary Heritage Originated with African American Cooks

Prior to the influence of Simmons, the heritage of our national cuisine can be attributed greatly to African American cooks on colonial plantations.  Here, due to great rivalry, the colonial dames jealously guarded their well-provisioned tables; thus, the great recipes of their Native African American cooks were strictly handed down by mouth from generation to generation.  All the cook books published this side of the Atlantic-there were only a few-were really English cook books, which were merely printed in the States.  3

Amelia Simmons Initiated the Writing of American Cook Books

Simmons changed all this, when she ushered in our nation’s writings on American cuisine, with American Cookery in 1796.  She introduced the publication of receipts using New World foods, such as cranberries, clams, shad, and terrapin, as well as cornmeal in puddings, corn cakes, etc.  She included Indian pudding, Indian slapjack (pancakes), and johnnycake or journey cake-called thus because these flat corn cakes were frequently carried on journeys.  4

Meanwhile, a number of American ladies followed Simmons’ lead with the writing of American recipes for an American audience; the most prolific of these writers was Eliza Leslie, from whom we have this inspiration for using leftover ham.

Traditional Curing of Meats

Back then, cured meats were made by either dry-salting (dry-curing) or brining (wet-curing) large cuts for several days, giving them about 60% moisture and 5-7% salt by weight.  This process preserved them and they could be kept uncooked for long periods without refrigeration.  5

Modern Industrial Processing of Cured Meats

Today salted meats-ham, bacon, corned beef-are still popular, because of their great taste, even though salting is no longer essential for preservation.  The curing process has gone from several days for traditional, wet-cured meats to just hours for their modern, industrial counterparts-in the case of some bacon-processing, the pork is cut into slices, immersed in brine for 10-15 minutes, and packed the same day.  With their milder cures, industrial meats generally must be refrigerated and/or cooked.  6

Now wet-cured hams are injected with brine.  The pork pieces are then “tumbled” in large rotating drums for a day to massage the brine evenly throughout the meat, making it supple.  Finally they are pressed into shape, partly or fully cooked, and are sold chilled, with no maturing period.  7

No Salt in Modern-day Corned Beef

Modern corned beef is also injected with brine, and actually doesn’t touch any salt grains, as its name indicates-corn comes from the English word for grains, which includes salt grains.  (For the detailed beginnings of corned beef, see The Best Corned Beef .)  8

Dry Curing Then and Now

With dry-curing, salt is used to transform pig into sublime hams, a process that goes back at least to classical times.  Among our modern versions of dry-cured ham are: Italian prosciutto di Parma, Spanish serrano, French Bayonne, and American country hams.  Though it is possible to cook these delicacies, which are comparable to long-aged cheese, they are best when eaten raw in paper-thin slices.  With a vivid, translucent rose color, their texture is silken and their flavor at once meaty and fruity.  9

In the process of dry-curing, the raw meat is cleaned, and then covered with salt, while being gradually pressed to draw out the blood.  (Specific herbs and spices may be added for flavor at this point.)  Next the hams are washed and hung to dry in a temperature-controlled atmosphere; finally, they are hung to air for a period of time.  This period may greatly vary: in the case of Serrano hams the time may be as little as 9 months, while 12 months are required for the Parma; the Iberian ham may take up to 2 years.  10

Though comparatively rare, dry-cured hams may use salt only in curing, such as with the Parma.  Most modern dry-cured ham, however, employs both salt and nitrites (either sodium nitrite or potassium nitrate), which prevents bacterial growth and gives the meat a desirable dark red color.  11

History of Nitrates and Nitrites in Curing

Potassium nitrate was first discovered in the Middle Ages; then, it was named saltpeter because it was found as a salt-like crystalline outgrowth on rocks.  Later in the 16th or 17th century, it was being used to brighten meat color and improve its safety and storage life, as well as enhance its flavor.  Around 1900, nitrite (a derivative of nitrate, due to chemical reactions during the curing process), began to replace saltpeter in the cure, except in traditional dry cured hams and bacons, where potassium nitrate has remained preferable.  Both nitrate and nitrite can react with other food components to form nitrosamines, which can be carcinogenic; thus, today we tend to read labels carefully to avoid both.  12

If you are celebrating this holiday with ham, utilize the historical Eliza Leslie’s disguised ham receipt for any leftovers.  Happy Resurrection Sunday!

References:

  1. Esther B. Aresty, The Delectable Past (New York: Simon and Schuster, 1964) pp. 190, 192.
  2. Ibid., pp. 183, 187.
  3. Ibid., p. 183.
  4. Ibid.
  5. Harold McGee, On Food and Cooking (New York: Scribner, 1984, 2004), p. 173.
  6. Ibid., p. 175.
  7. Ibid.
  8. Ibid., pp. 173, 175.
  9. Ibid., p. 174.
  10. https://en.wikipedia.org/wiki/Ham
  11. Ibid.
  12. Harold McGee, On Food and Cooking (New York: Scribner, 1984, 2004), p173, 174.

finished sandwich

Disguised Ham (c. 1857)  Adapted from Esther B. Aresty’s The Delectable Past (New York: Simon and Schuster, Inc., 1964) p. 192.  Yields: 4-5 servings.  Total prep time: 35 minutes/  active prep time: 18 min/  baking time: 17 min.

1/3 lb or 1 c ham, chopped to a coarse grind  (May use leftover baked ham or 8 slices of Trader Joe’s Uncured Black Forest Ham, which is nitrite-free.)

2 tsp of mustard, or to taste  (Trader’s Aioli Garlic Mustard Sauce is ideal.)

Salt and pepper to taste

4 lg eggs, 3 of them separated

4-5 slices of bread  (I use homemade Struan bread, see 2018/12/17.)

Spray oil, preferably coconut spray oil

  1. grinding of ham in food processor

    Preheat oven to 350 degrees.

  2. With a food processor or Vita Mix, chop ham to a coarse grind, see photo.  Measure and place 1 c ground meat in a bowl.
  3. Season ham with mustard, salt, and pepper to taste (may not need salt, if ham is salty).  May refrigerate at this point and finish just before serving.
  4. ham/egg mixture

    Separate 3 eggs.  (If you are anticipating leftovers: when separating eggs, save 1 or 2 whites in a small container in the refrigerator to be used later.)  With a fork, beat yokes and 1 whole egg in a small bowl; mix beaten yokes/egg into ham.  See photo.

  5. Toast bread in toaster; spread ham mixture on top; place in a baking dish lightly sprayed with oil; bake in preheated oven for 12 minutes, or until brown on top (see photo below).
  6. after baking ham mixture on toast for 12 minutes

    With an electric mixer, beat egg whites until stiff.

  7. Cover browned ham with 3/4” beaten egg white.  Return to oven and bake about 5 minutes more, or until whites are just beginning to turn golden brown (see photo at top of recipe).
  8. Serve immediately.  Great way to use leftover ham!

Chocolate Mint Pie, Another Variation of Blum’s Famous Pie

chocolate mint pie

Let’s journey back to the mid-nineteen hundreds, with another variation of Blum’s coffee toffee pie.  My sister Maureen, who is a kitchen genius, created countless desserts, with this famous pie’s receipt as a basis; we served these in our family restaurant high in the Rocky Mountains, at the east entrance to Montana’s Glacier National Park, during its 50-plus years of operation.

While in San Francisco for my rare eye operation in the late 1960s, my bold mother asked Blum’s for their coffee toffee pie receipt (see 2017/08/21), which my sister expanded on over and over again; this exceptional mint pie is just one of the exquisite results of her ingenuity.  She made it with crème de menthe for the extensive dessert bar in our dining room; I, however, employ peppermint essential oil, which is healthier and more economical.

Many visitors arrive at my blog in search of information pertaining to Blum’s, which left its indelible mark on the history of San Francisco and American cuisine.  Before it closed in the 1970s, it was an upscale restaurant, serving exquisite desserts, candies, and lunch items.  I recall being fascinated with a pin-wheel sandwich there, which I saw with my one unbandaged, post-operative eye.  The swirling of white and dark bread was new and stunning to me back then.

The early ‘60s saw the ushering in of high-end cuisine for the growing middle class; this was introduced by Julia Child, teaching French cooking techniques; she became established in the kitchens of America, due to Jacqueline Kennedy’s placing a French chef in the White House.  This decade’s middle class had the money, as well as the developed acumen, to learn involved French cooking from Child, with all its vast richness-butter and more butter, cream, eggs, cognac.  1

My mother, however, was busy following Time-Life Books Foods of This World, creating foods of France and many other countries (see my 1960s French dinner, 2016/05/30).  This extensive sequel came out in 1968, as a result of the changes that Child had produced in the American palette.

Other food movements were rising along with this adoption of the gourmandise; one was the growth of fast food.  While we were spending three winters in Tucson in the early part of this decade, my parents took us kids out for hamburgers on their nights out with friends; we always preferred the burger at JB Big Boy-founded in 1961-over that of McDonald’s.  2

McDonald’s first opened its simple hamburger restaurant in 1948; nevertheless, it was with a building renovation in 1952 that they created the concept of fast food.  3  Likewise in 1962, their openness to change brought about fast seafood; this transpired when franchise owner Lou Groen creatively placed a Fillet-O-Fish sandwich on his Cincinnati menu.  He had a desperate need to increase his dwindling business, due to the meatless practices during the 40-day Lenten period, of the this Catholic-heavy population in southwest Ohio.  With this innovative addition being accepted by headquarters, a new era of experimentation and menu expansion took place for McDonald’s, as well as fast food as a whole.  4

Yet another trend in food was birthed in the 1960s; social unrest was on the rise, which my family was highly aware as we walked the streets of San Francisco, during my eye operation.  This brought about a generation devoted to Birkenstocks and bean sprouts that popularized vegetarianism and cooked-from-scratch foods.  (I, myself, produced much homemade granola in the late ’70s, during my personal reliving of the hippie movement.)  5

There seemed to be an apparent schism take place with the birthing of both gourmet and hippie food in America-while fast food was also growing ever predominant during these tumultuous years.  Nevertheless, all three of these food trends are still found to be thriving in our present day society, which has witnessed even greater diversity and imagination in its ever expanding movement of food, in the years leading to 2019.  American ailment, which was previously boring, is extremely exciting presently!  6

References:

  1. https://leitesculinaria.com/10348/writings-100-years-american-food.html
  2. https://en.wikipedia.org/wiki/JB%27s_Restaurants
  3. https://en.wikipedia.org/wiki/History_of_McDonald%27
  4. https://www.thrillist.com/eat/nation/most-important-dishes-food-that-changed-america#slide24
  5. https://leitesculinaria.com/10348/writings-100-years-american-food.html
  6. Ibid.

Chocolate Mint Pie, a variation of Blum’s Coffe Toffee Pie  Yields: 1-10″ pie.  Total prep time: 1 1/2 hr, plus 1/2 hr for cooling/ active prep time: 1 1/4 hr/ baking time 15 min.

Note: this is best kept in the freezer for long-term use, cutting off pieces as needed; serve partially thawed for a favored ice cream-like texture.

1 c flour  (Bob’s Red Mill organic unbleached white flour is high quality.)

1/2 tsp salt  (Himalayan, pink, or Real Salt is critical for optimum health; an inexpensive fine grind Himalayan salt can be purchased at Costco.)

3/4 c butter, softened

1/4 c brown sugar, packed down  (Organic is best; available sometimes at Costco and always at Trader Joe’s.)

3/4 c walnuts, chopped fine

2 oz Baker’s unsweetened chocolate, plus extra for garnish

1 tbsp water

1 tsp vanilla extract

3/4 c cane sugar  (Organic is ideal, best buy is at Costco, also available in a smaller quantity at Trader Joe’s.)

2 lg eggs, at room temperature  (If sensitive to raw eggs, may use pasteurized eggs for extra safety, which are available at some grocery stores.)

Peppermint essential oil, or mint flavoring of your choice

2 c heavy whipping cream  (Must be heavy, to whip properly.)

1/2 c powdered sugar  (High quality organic is available at Trader’s.)

1/2 tsp vanilla extract

Few drops of green food coloring

Ganache

1 c heavy whipping cream  (Organic is important for health; available for $3.29/pint at Trader’s.)

8 oz (1 1/3 c) semi-sweet chocolate chips  (Trader’s carries some of high quality.)

1 tsp vanilla extract

  1. baked pie crust

    Preheat oven to 375 degrees.

  2. Combine flour and salt; blend in a scant 1/4 c butter well with a fork until mealy in texture.
  3. Mix in brown sugar, chopped walnuts, and 1 oz chocolate, grated with a sharp knife.  Add water and vanilla; blend well.
  4. Butter a pie plate generously; press pie dough in a well-greased pan firmly with fingers. Bake for 18 minutes, or until light brown; begin cooling on a rack, for about 10 minutes, finish cooling in freezer (see photo above).
  5. Chill a bowl in the freezer for whipping the cream (the whipping of cream is greatly facilitated when utensils are ice-cold).
  6. Melt remaining 1 oz of chocolate over med/low heat, watching carefully as not to burn. Set aside and cool to room temperature.
  7. ganache

    Make ganache, by bringing 1 c heavy cream to a very low simmer, over med/low heat (should be very hot-steaming-not boiling).  Add 8 oz chocolate pieces and continue to cook, beating with a wire whisk, until mixture is glossy/shiny.  Remove from heat, add vanilla, set aside.  See photo.

  8. Check to make sure 1 oz melted chocolate (above) is still in liquid form; if hardened, gently add a little heat, being careful to melt it only, but not get it very warm. Beat 1/2 c butter in a large bowl with an electric mixer until creamy.  Gradually add 3/4 c cane sugar, beating well with each small addition.
  9. Add 1 egg-must be room temperature-mix on medium speed for 5 minutes.  (The following makes this preparation foolproof: it is important to have ingredients at room temperature, for if your kitchen is either really hot or cold, this mixture may curdle.  You can easily correct this: if it curdles or breaks because it is too hot, make the addition of the second egg a cold one, directly out of the refrigerator, to bring the filling back to its full volume.  If the

    filling

    butter/sugar/egg combination is too cold and curdles, warm the chocolate a little and mix this in before adding the second egg; then, follow the directions for beating.  Ideally when done, this should be like fluffy whipped butter or soft whipped cream, providing ingredients are room temperature, in a moderate kitchen.  In this way, you will never fail with this recipe!)

  10. Add second egg and beat for 5 more minutes, see above photo.
  11. Blend in cooled chocolate and several drops of peppermint essential oil, or to taste.
  12. Clean and place beaters in freezer for ease in whipping the cream.
  13. Fill the bottom of the cold pie crust with a layer of ganache, freeze ganache in shell for 10 minutes, see photo above. (May have to slightly warm ganache at this point, for easy pouring.)
  14. Meantime using frozen bowl and beaters, beat cream until it starts to thicken; add powdered sugar and several drops of peppermint essential oil, or to taste, and few drops of green food coloring.  Continue beating until stiff; set aside.
  15. Place filling on top of chilled ganache in pie shell; return to freezer for 30 minutes; see photo.
  16. Cover pie with whipped cream and garnish with drizzled ganache-may have to warm slightly for easy drizzling.  Top with chocolate curls, made with a sharp knife.
  17. May serve now, or freeze for future use.  When frozen, cover well with plastic wrap for storing; cut pieces as needed.  Serve partially thawed for optimum pleasure.

Quick Chicken Soup

quick chicken soup

Soup-cooking weather is drawing to a close here in Northwest America, but it is still prevalent in other parts of the world that are reached by my writings.  Here is a quick, delicious receipt, which includes broccoli or asparagus (see my last entry to access this spring vegetable, sautéed with leftover, browned milk solids from ghee).

Much romance surrounds chicken soup; this is often one of our favorites from “mom’s best”-which gently nudged us out of our sick beds.  My earliest recollection of this soup, however, was that of the Campbell’s variety during the 1950’s.

My recipe boasts of lots of garlic, which comes with an interesting history all its own.  According to Sarah Lohman in Eight Flavors, it wasn’t the heavy Italian immigration at the turn of the 20th century that gave our country its love for this plant; rather, its colorful history dates further back to the international influence of the French chef Marie Antoine Careme.  He started his impressive career as a kitchen boy, at the age of eight, shortly after being abandoned by his parents, during the early political upheavals of the French Revolution, in 1792. 1

This man changed Western cuisine.  He replaced the then heavy use of imported spices, employed in the food preparation of the upper class since medieval times, with an introduction of fresh herbs and flavorful plants-such as onions and garlic-which had hitherto solely been found in the poor man’s diet; only local herbs and garlic, however, were used by the lower class, where Carame went afar to gather various ingredients for his extravagant repasts.  Strong emphasis on onions, thyme, bay, basil, and garlic can be seen in Careme’s recipes.  His feasts-elaborate by our means-held a novel focus on freshness, flavor, and simplicity (compared to that of his predecessors).  He is remembered, along with La Varenne, as the founder of haute cuisine. 2

Careme has greatly influenced Western cooking; nevertheless, his impact on our country, at the beginning of the nineteenth century, was only brief.  Here our newly acquired taste for garlic can be seen in Mary Randolph’s Beef-a-la-Mode, found in The Virginia Housewife (1824), which called for two heads of it for a single pot roast. 3  Prior to that, garlic was eschewed on this continent, as represented in Amelia Simmon’s American Cookery, 1796, for she wrote: “Garliks, tho’ ufed by the French, are better adapted to the ufes of medicine than cookery”. 4  Just a generation after Randolph’s garlicky 1824 receipt, the use of this allium became minimal once again, as seen in numerous American cook books of that period. 5

At the turn of the 20th century, massive Italian immigration came to our soil, with Italian Americans representing 10 percent of the US population by 1920.  Neither their culture or food ways were easily assimilated back then; thus, their heavy use of garlic was disdained by main line America, due in part to our earlier aversion to it. 6

Lohman attributes the beginning of the reversal, of our revulsion to this plant, to the heavy influx of American artists living around Paris, following the World War I; nearly thirty million of these sojourners were there during the 1920’s and 30’s, including M.F.K. Fisher and Earnest Hemingway; this artistic population initiated the idolization of garlic in print, because of their exposure to the popular garlic-laden cooking of Provence, where fresh and simple techniques were the direct result of Careme’ influence a hundred years prior. 7

In 1945, the future American legend James Beard-renown cook, television personality, and author-was stationed in Provence; here his culinary techniques were formed and, with them, his passion for garlic.  Thus by his works, this flavorful plant was pushed even further forward in its comeback in the USA.  Note: when Beard was serving in France, we were consuming 4.5 million pounds of it a year; this brought on by the artists.  By 1956, 36 million pounds were being consumed annually, due in large part to Beard picking up the torch lit by Careme.  (Presently the average American consumes about 2 pounds of garlic in a twelve month period.) 8

Several decades hence in 1971, Alice Waters opened Chez Panisse in Berkley, where she brought even more life to what Careme and Beard had started, with her founding of the farm-to-table movement; here she emphasizes locally produced ingredients in her famous French/Italian cuisine, prepared with the simple, fresh, garlic-laden Provencal cooking techniques. 9

Today, unlike the turn of the 20th century, there is a mainstream acceptance of Italian American food with all its original heavy use of this plant; this phenomenon can be clearly seen in some of America’s highest-grossing food chains: the Olive Garden and Domino’s Pizza.  There is even a rise in garlic-themed festivals throughout our country, which tend to promote Italian American inspired classics, such as fettuccine Alfredo (a purely American dish unknown in Italy.)  Nevertheless, our country’s love for garlic doesn’t come from Italy, but rather from the revival of French cuisine and the origins of the farm-to-table movement, established on the innovations of Careme. 10

This pungent allium strongly impacts my soup; enjoy its many dimensions.

References:

  1. Sarah Lohman, Eight Flavors (New York: Simon and Schuster, 2016), p. 155.
  2. Ibid., pp. 149-179;  https://en.wikipedia.org/wiki/Haute_cuisine   https://en.wikipedia.org/wiki/Marie-Antoine_Car%C3%AAme  
  3. Sarah Lohman, Eight Flavors (New York: Simon and Schuster, 2016), pp.159.
  4. Amelia Simmons, American Cookery, 1796, (reprinted, Grand Rapids, Michigan: Wm. B. Eerdmans Publishing Co., 1965), p. 22.
  5. Sarah Lohman, Eight Flavors (New York: Simon and Schuster, 2016), pp. 159-160.
  6. Ibid., pp. 160-163.
  7. Ibid., pp.163-164.
  8. Ibid., pp. 153, 166.
  9. Ibid., pp. 166-169.
  10. Ibid., pp. 150,170, 171.

finished product

Quick Chicken Soup  Yields: 2 1/2 quarts.  Total prep time: 1 1/3 hr/  active prep time: 40 min/  cooking time: 40 min.

1 lb chicken tenderloins  (May substitute breasts or thighs.)

1 tbsp oil  (Avocado or coconut oil is best, as olive oil is carcinogenic when heated to high temperatures.)

1 lg onion, chopped

3 lg carrots, cut in small cubes

1 head of cauliflower, divided into florettes

1 1b asparagus, cut in bite-size pieces  (May use frozen broccoli instead.)

1-liter plus 15-oz can of chicken broth  (Bone broth is ideal; see Tortellini Soup, 2016/10/10, for easy instructions.)

6 extra lg cloves garlic, minced  (May use 3 cubes of frozen garlic from Trader Joe’s for easy prep.)

1 tbsp Herbes de Provence  (Trader’s has a great buy on these.)

1 c rice  (May substitute quinoa, which is diabetic friendly.)

1 tsp freshly ground pepper, or to taste

2 tsp salt, or to taste  (Himalayan, pink, or Real Salt is critical for optimum health; an inexpensive Himalayan salt is available in bulk at our local Winco.)

2 tsp Better Than Bouillon (chicken flavor), or to taste

  1. sweating onions

    Place chicken in a medium saucepan, cover barely with warm water to begin thawing process; if using frozen broccoli, set out to thaw.

  2. Heat oil in a saute pan, add chopped onions, and sweat-cook until translucent-as shown in photo.  Stir occasionally.  Set aside.
  3. Spray vegetables with a safe, effective, inexpensive vegetable spray (combine 97 % distilled white vinegar with 3% hydrogen peroxide); let sit for 3 minutes; rinse thoroughly.
  4. Bring chicken to a boil over medium heat, cook for 10 minutes, or until pink is nearly gone.  Remove tenderloins from cooking water, set both chicken and liquid aside to cool.
  5. Place 1 1/2-liters broth and 1 1/2 cups of water in a stock pot; cover and bring to a boil over medium heat.
  6. dividing cauliflower into florettes

    Chop carrots in small cubes; cut asparagus in bite-size pieces, by first removing tough ends.  Divide cauliflower into small florettes, by cutting small sections away from head; pare excess stem off these portions; then divide each of these sections into small florettes with the tip of a knife (see photo).

  7. Place vegetables and cooked onions in broth.
  8. Add to stock pot: garlic, Herbes de Provence, rice, pepper, and salt (only 2 tsp presently, as the Better Than Bouillon in step 8 will also add saltiness).  Cover and bring to a second boil over med/high heat; then, uncover, lower heat, and simmer for 35 minutes, or until rice is soft.
  9. When rice is finished cooking, cut chicken into bite-size pieces; add both poultry and its cooking liquid to soup.  Mix in Better Then Bouillon, and adjust seasonings to taste.
  10. Serve this light, healthy soup with pride; may freeze leftovers for unexpected company, or for a sick day.

Asparagus (with leftover milk solids from ghee)

sautéed asparagus with ghee

Not knowing any better, I loved canned asparagus in my youth, as canned vegetables dominated America in the mid-twentieth century.  At that time in my life, I was also enamored with Campbell’s tomato soup, when made with milk instead of water.  These foods spelled enchantment to my young, untutored palette.  Time provided exposure to more excellent options; I no longer like canned asparagus or Campbell’s soup.  Over the years, my taste buds have been disciplined to know the best; thus, I have acquired wisdom, which I humbly share with you.

With its 1795 beginnings, canning drastically reformed the world of nutrition, which started with a French confectioner’s inspiration.  This radical change in the culinary world came at a time that government saw upheaval as well, for the French revolutionaries were revolting against monarchies in Europe (for the history of canning refer to Bean, Corn, and Avocado Salad, 2017/10/02).

Originally, this manufacturing process provided armies with needed preservation of foods, but later its prevailing use distracted the American public, taking them away from healthier, tastier, fresh ailments; this occurred likewise in other cultures.  Canned goods monopolized the cooking of the common man; thus, the preparation of fresh fruits and vegetables was lost for a period.  Even canned meats were favored: Spam was popular in the U.S., while bully beef-minced corned beef in small amounts of gelatin-dominated the United Kingdom and mainland Europe.

Campbell’s is the best known name in the global soup-making industry.  In 1869, Philadelphia, fruit-wholesaler Joseph Campbell partnered with tinsmith-icebox-maker Abram Anderson to open Campbell Soup Company in Camden, N.J.; initially they packed fancy asparagus, small peas, tomatoes, minced meat, condiments, jellies, etc.

The year following its new 1896 partnership, the president of Joseph Campbell Preserve Company hired his 24-year old nephew John T. Dorrance, a brilliant research chemist.  This master of organic chemistry had received a doctorate from the University of Gootingen, having turned down faculty positions at this illustrious school, as well as at Columbia, Cornell, and Bryn Mawr.  Young Dorrance applied his ingenuity to his passionate vision for canned soups, for which he had learned the proper seasoning while working at famous Parisian restaurants.  With his vision of a double-strength “condensed” product, this youthful genius gave America its famous Campbell’s tomato soup.

My vivid, introduction to cooked, fresh spinach is sealed in my brain; it took place at my friend Dulcy’s home in Cut Bank, Montana in 1974.  This steamed dish, which her mother had adorned with hot butter and fresh-squeezed lemon, ignited a holy fire in me.  Exuberantly I tried to convince my mom to repeat this, but she refused, professing her hatred for spinach.  I now understand that her reaction came from an impression left by the nasty canned version, which so colored her sensory perception that she totally blocked out the heaven-sent fresh variety.

Both our palates and souls are thus influenced, absorbing either good or bad information, until we exercise our God-given authority over these perceptions.  Throughout our lifetime, events leave subtle marks on us in either adverse or positive ways, hence imbuing our imaginations with emotion, and consequently dictating our choices often.  We, however, can overcome our inhibitions by purposing to resist these impulses, repeatedly speaking words of life over our circumstances.  In this way, we mold new pathways in our brains.  This is true with all soulish imprints, both those brought by unpalatable foods as well as emotional wounds.  May we stand boldly, mastering all such patterns that limit us.

Here fresh asparagus is the piece de resistance, with which I employ the leftover remains of browned casein residue from simple ghee preparation (see Laban Bil Bayd, 2018/03/26, for easy instructions).  The flavor in butter is most highly concentrated in those milk proteins; therefore, when these are separated in the clarifying process, the very strength of its taste is isolated; browning intensifies this even further.  If you have never experienced a food enhanced with these nutty milk solids, be prepared for copious, mouth-watering sensations.

References:

James Trager, The Food Chronology (New York: Henry Holt and Company, 1995), pp. 283, 345, 354.

http://www.qdg.org.uk/pages/1793-to-1802-103.php

http://www.referenceforbusiness.com/history/Ca-Ch/Campbell-Soup-Company.html

https://en.wikipedia.org/wiki/Bully_beef

https://www.taste.com.au/articles/bully-beef-part-of-australian-history/KYnke1FI

http://jamaicans.com/bullyb/

leftover milk solids from ghee preparation

Asparagus (with leftover milk solids from ghee)  Yields: 2-3 servings.  Total prep time: 15 min, when ghee is prepared ahead, which takes an additional 15 min.

1 lb fresh asparagus, or vegetable of your choice

1 1/2 tbsp of ghee  (See simple instructions at Laban Bil Bayd, 2018/03/26.)

Browned milk solids  (See these, leftover from ghee preparation, in saucepan in above photo.)

Salt, to taste  (Himalayan, pink, or Real Salt is critical for health; an inexpensive fine grind Himalayan salt is available at Costco.)

Freshly ground pepper, to taste

  1. cutting asparagus

    Spray asparagus with a safe, effective, inexpensive vegetable spray (combine 97% distilled white vinegar with 3% hydrogen peroxide); let sit for 3 minutes; rinse well.

  2. Dry spears with a towel.  Cut in bite-size pieces, first removing tough ends (see photo).
  3. preparing ghee for sauteing

    Melt ghee in frying pan, saving separated milk solids for finishing touch (see photo); test for readiness by placing a piece of asparagus in pan; when it sizzles, it is time to proceed.

  4. Add vegetable and sauté until desired doneness; do not overcook.
  5. Stir in browned milk solids; salt generously (see photo at top of recipe).  Be enraptured by this heavenly treat!

The Best Corned Beef

corned beef and cabbage

In Ireland, they do not celebrate St. Patrick’s Day with corned beef and cabbage, but rather lamb or bacon, on what has long been a religious holiday there. Why therefore does the rest of the world, in particular the U.S., count this dish synonymous with this day that has become so filled with frolic?  It was through numerous developments that the Irish immigrants in America adopted this tradition, with its roots which are actually Gaelic.

Early Irish Immigrants Weren’t Eating Corned Beef

These immigrants first arrived here when fleeing the Great Famine, which was brought about by the European potato blight that desperately hit their homeland, starting in 1845.  They disembarked knowing only “about” the corn beef of their forefathers, and that differing greatly from what they began to eat in the U.S.

This dish has a complicated history.  Beef was originally not regarded as an option in the old country, but rather pork and bacon provided the rare meat at a meal (pig is still their favored animal to be bred only for food).  From ancient times on, the common Irishman regarded the cow as a work animal, consuming only its milk products, not its flesh; this latter was primarily reserved only for the wealthy few, and even for them, merely at celebrations and festivals.  Salting was their typical means of preserving meat.

English Cattle Acts Left Ireland with Surplus Beef

When the English conquered this country in the 16th century, the cow turned into a food commodity.  Since the time of Roman invasion, the English have had a voracious appetite for beef, hence their need to outsource for this.  After their conquest of the Gaelic land, tens of thousands of live cattle were exported yearly across the Irish Sea, until the mid-17th century, when a series of Cattle Acts enacted by the English Parliament put a stop to this export; thus, providing the fuel that ignited the Irish corned beef industry.  These Cattle Acts left Ireland with an inundation of cows, bringing meat prices down, and making it affordable and abundant for their salted beef production, their means of preservation; thus, now even the peasant could consume this food.

Term ‘Corned Beef’ Introduced

It was around this time that the term corned beef became popular, because of the large size of salt crystals used to cure it, for they looked like a kernel of corn.  The word kernel is derived from the Old English crynel, meaning seed or kernel, a diminutive of corn.

Rise and Fall of Popularity of Corned Beef from Ireland

Subsequently Ireland became known for its abundant, high quality salted beef, now called corned beef, which tasted more like salt than beef.  In addition to the overflow of cows due to the Cattle Acts, they also had access to the highest quality of imported salt, as their salt tax was one tenth that of England.  (In good corned beef, the quality of salt is almost as important as the cut of beef.)  The demand for this best-on-the-market, Irish corned beef soared in Europe and the Americas, spiking the price so high that the common Irishman could no longer afford to eat it; thus, the potato, which the English had introduced in the 1580’s, became their major food source in the Gaelic land.

This high, European and American demand for Irish salted beef continued until the end of the 18th century, when the North American colonies began producing their own; the glory days of Irish corned beef came to a close over the next 50 years; hence, the economy in Ireland was affected greatly.  This coupled with the Great Famine-brought by the European potato blight starting in 1845-resulted in great destruction in this land, as this plant disease completely destroyed the Irish food source.  As a result, about a million people sought refuge in America.  Being the land of plenty, they could now afford meat, a first in their lifetimes; that which they chose happened to be the affordable “corn beef”.  Here, however, it greatly differed from that of the corned or salted beef of their ancestors 200 years prior.

Irish Americans Celebrated  St. Patrick’s Day with Jewish ‘Corned Beef’ 

These immigrants settled in the urban centers of New York and Philadelphia, next to their Jewish neighbors, who had kosher butcher shops, where the Irish bought this product; the Jewish butchers used brisket, a kosher cut, for what they called corned beef.  Being a tougher cut, it called for the salting and cooking processes that rendered the extremely tender corn beef, with its exceptional flavors, such as we know today.  The Irish paired this with their beloved potato and the inexpensive vegetable cabbage.  This “Jewish” corned beef then became the celebratory meal for the American Irish on their religious holiday St. Patrick’s Day.  Time transformed this hallowed feast day into its present, grand celebration of Irish heritage.

American Preparations Old and New

Today this beef brisket-cut is generally cured or pickled by injecting seasoned brine (the brisket-cut comes from the area just above the front legs; it rests on top of the shank cut, which is immediately above these legs in the forefront).  Hence today most of our savory corned briskets never actually touch any salt grains, the size of corn kernels or otherwise, like that of the famous salted beef of old.

Though not the typical corned brisket of the former era, in The Hamilton Cookbook, 2017, Laura Kumin cites Richard Briggs’ 1792 recipe “To Stew a Brisket of Beef”, from The English Art of Cookery: “a pint of red wine, or strong beer, a half of pound of butter, a bunch of sweet herbs, three or four shallots, some pepper and half a nutmeg grated.”  Browned, boiled turnips were added at the end, after the liquor-or gravy-had been thickened with “burnt butter”.

The following is my sister’s modern recipe, which calls for braising, resulting in super tender morsels of meat.  Enjoy this effortless receipt, while wearing the green this year.

References:

https://www.smithsonianmag.com/arts-culture/is-corned-beef-really-irish-2839144/

http://www.foodandwine.com/fwx/food/complicated-irish-history-corned-beef

http://www.kitchenproject.com/history/CornedBeef.htm

Reay Tannahill, Food in History (New York: Three Rivers Press, 1988, 1973), pp. 289-291.

Harold McGee, On Food and Cooking (New York: Scribner, 2004, 1984), p. 175.

Laura Kumin, The Hamilton Cookbook (New York, Nashville: Post Hill Press, 2017), pp. 90, 91.

glazed meat

Corned Beef Brisket  Yields: 6-8 servings.  Total prep time: 7 1/4 hr for 3 1/2-lb brisket/  active prep time: 30 min/  cooking time: 7 hr (or 2 hr for each lb of meat).

3 1/2 lb corned beef brisket

1 lg yellow onion  (Organic vegetables are best.)

8 extra lg cloves garlic, or the equivalent

6-8 red or Yukon gold potatoes, cut in halves

1 1/2 lb green cabbage, cut in sixths or eighths, leaving root on

1-1 1/4 lb carrots, cut in large pieces

2 tsp salt  (Himalayan, pink, or Real Salt is critical for optimum health; an inexpensive, fine grind Himalayan salt is available in bulk at Costco.)

Yellow mustard

Brown sugar  (Organic is best; available at Trader Joe’s or Costco.)

  1. Preheat oven to 375 degrees; take veggies out of refrigerator to warm.
  2. preparation for initial braising

    Rub seasonings from spice packet on brisket.  Place in oven-proof stock pot with onions and garlic.  Barely submerge in water (see photo); cover with lid and braise for 1 hour in oven at 375 degrees; then, lower temperature to 325 degrees, if brisket is normal size of 3 1/2 to 4 lbs-if brisket is larger, only lower heat to 350.  Cook meat for 6 hours for 3 1/2 lbs.  The TOTAL cooking time should be determined by figuring 2 hrs per lb (this time includes that needed for the replacement of vegetables for the meat the last hour of cooking); thus, a total of 7 hours for a 3 1/2 lb brisket).

  3. 1 1/3 hour before serving, spray vegetables with an inexpensive, safe, effective vegetable spray (a mixture of 97% distilled white vinegar and 3% hydrogen peroxide); let sit 3 minutes; rinse really well.  Scrape carrots with a sharp knife (this preserves vitamins, as opposed to peeling); cut in halves or large pieces; peel the potatoes; if large, cut in halves.  Cut cabbage in sixths or eighths, leaving the root on, and set this aside separately.
  4. 1 hour before serving, remove brisket from braising water, place in a baking dish, covered with tin foil, and set aside.  This should be extremely tender; if not, put a little liquid in bottom of dish, cover well with foil, and place back in oven while veggies are cooking (see photo below).
  5. preparing brisket for further cooking if needed

    Turn the heat up to 375 degrees.  Add potatoes, carrots, and salt to hot broth, cover with additional water, and return to oven to cook until tender, checking periodically.  As vegetables are done, remove to a baking dish, with small amount of broth in bottom, cover with foil, and place in oven to keep warm.

  6. Add cabbage to pot 30 minutes before serving if you like it soft; for a crisper version, add 20 minutes before dinner.  (Be sure to check vegetables to see if cooked, remove to baking dish as needed, and return to oven to keep hot.)
  7. About 30 minutes before serving, prep the glaze, by generously spreading yellow mustard over brisket, sprinkle with brown sugar, and place in oven at 375 degrees.  Bake for about 15-20 minutes, or until it bubbles and glaze is formed (see photo at top of recipe).
  8. Cut meat, cover with foil, and place back in oven, if not ready to serve yet.  When all cooking is done, turn oven down to 200 degrees for keeping meal hot.
  9. To serve, place on platter or plates and surround with vegetables (see initial photo).  This dish is best accompanied with Irish Soda Bread, last week’s post.