I like to try new recipes, but there is a big collection of tried-and-true recipes stored in my mind that I make on a regular basis or for traditional meals: green bean casserole, chicken enchiladas, meatloaf, pot roast and roasted veggies, rice pudding — you get it, comfort foods. I think corned beef falls into that category, so I included a recipe for it in this column, along with new recipes that I think you will enjoy trying. They sounded so good to me I wanted to share them with you.
Enjoy the wearing of the green and don’t forget to celebrate with some yummy recipes “just because.” This has been a long, icy winter, and it’s good to see the days are getting longer and brighter.
Dubliner Irish cheese is a versatile, mild, white cheese in square white waxed packaging that can be found in town.
7 large Portobello mushrooms, wiped clean
6 ounces Dubliner cheese, grated
2 large tomatoes, skinned, cored and finely chopped
1 ou nce package of fresh Mediterranean herbs, finely chopped (combination of fresh basil, rosemary, marjoram, oregano — approximately 12 tablespoons total, depending on how much you enjoy fresh herbs). You also can use dried herbs, if you don’t have fresh readily available; use about 1 tablespoon
Salt and freshly ground black pepper
2 medium size eggs, separated
6 slices white bread or 6 English muffin halves
2 ounces Kerrygold butter, melted (or good old American butter)
Preheat oven to 400 degrees.
Remove the gills from the mushrooms and discard. Chop one mushroom finely.
In a bowl, mix together the chopped mushroom, Dubliner cheese, tomatoes, herbs and seasonings and egg yolks.
In a clean, grease-free bowl, whisk the egg whites until stiff, then using a metal spoon fold them into the cheese mixture.
Place the remaining six mushrooms cup side up on a baking sheet and pile the cheese mixture on top.
Bake for 20-25 minutes until cooked.
While the mushrooms are cooking, cut the bread with a round cutter or cup dipped in melted butter, 3 H-inch circumference. Place on baking sheet and bake for 10 minutes.
If using English muffins toast and brush with butter.
When the mushrooms are cooked, place one atop one disk of toasted bread or muffin half.
There is a really nifty Web site I access on a regular basis for recipe ideas Allrecipes.com. I think you would enjoy it as much as I do. Among other features, the site has a place to store recipes you find and want to keep for future use.
Until next time, have fun in the kitchen and watch your step outdoors. As always, I welcome your comments and suggestions at robl@acsalaska.net.
CHEESE TOPPED PORTABELLO MUSHROOMS
Makes 6 appetizer or 6 main dish servings
Ingredients:
Directions:
MUSTARD GLAZED CORNED BEEF
This is a great tasting, tender corned beef that you simmer in seasonings then glaze and finish in the broiler. Great tasting and a nice alternative to the traditional boiled corned beef. So easy and only a few ingredients.
Original recipe yield: 10 servings.
Ingredients:
1 (5H pound) corned beef brisket with pickling spices included in package
H cup light corn syrup
2 teaspoons prepared yellow mustard, or to taste
Directions:
Preheat the oven to 350 degrees.
Place the corned beef brisket into a Dutch oven, and season with pickling spice. Fill with enough water to cover the roast, and place the lid on.
Bake for 2H hours in the preheated oven. Then, remove it from the Dutch oven and place on a broiler pan. Preheat the ovens broiler.
While the meat is roasting, mix together the corn syrup and mustard in a small saucepan. Bring to a boil, and cook over medium heat until slightly thickened, about 5 minutes.
Spread the mustard glaze over the roast, and broil for 5 to 7 minutes, until the glaze is shiny.
Serve with boiled potatoes, cabbage, onions and carrots.
IRISH CREAM TRUFFLE FUDGE
Ingredients:
3 cups semisweet chocolate chips
1 cup white chocolate chips
G cup butter
3 cups confectioners sugar
1 cup Irish cream liqueur
1H cups chopped nuts
1 cup semisweet chocolate chips
H cup white chocolate chips
4 tablespoons Irish cream liqueur
2 tablespoons butter
Directions:
Butter an 8x8 inch pan.
In the top half of a double boiler melt the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and G cup butter until soft enough to stir.
Stir in the confectioners sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared pan and lay a sheet of plastic wrap over top; press and smooth top down.
In the top half of a double boiler melt remaining chocolates until soft. Remove from heat and with a fork beat in the butter and Irish cream until smooth. Remove the plastic wrap.
Spread topping over cooled fudge with a knife. If a smooth top is important place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.
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