Corned beef dinner and apple pie

Roasted Cabbage Wedge

Super simple to make, this healthy side dish packs a crunchy, flavorful punch.  Source: Everyday Food, April 2010

 1 tablespoon plus 2 more tablespoons extra-virgin olive oil 

 1 medium head green cabbage, cut into 1-inch-thick rounds 

 Coarse salt and ground pepper 

 1 teaspoon caraway or fennel seeds 

DIRECTION

1. I put the carrots with the cabbage and cooked them together.

 Preheat oven to 400 degrees. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 40 to 45 minutes. 

Traditional Irish Apple Pie by Allie Roomberg, on Mar 07, 2018.

INGREDIENTS

 • 1/2 batch Simply Perfect Pie Crust*

 • 8 Granny Smith apples, peeled, cored, and grated

 • 1/4 cup water

 • 6 large egg yolks

 • 1 cup granulated sugar, divided

 • Juice of 1 lemon

 • 6 large egg whites

DIRECTIONS

 1 Preheat the oven to 350 degrees F.

 2 Roll out the pie dough to a few inches larger than your pie dish.

 3 Transfer the dough to the pie dish, trim off any excess, and crimp the edge.

 4 Par-bake the pie crust for 10 minutes.

 5 Place the grated apples and water in a large pot, cover, and cook over medium-low heat until tender (about 15 minutes).

 6 Whisk the yolks, 3/4 cup of the sugar, and lemon juice together in a small bowl, and stir the mixture into the cooked apples (off the heat).

 7 Transfer the apple filling to the prepared crust, and bake for an additional 30 minutes, or until the filling is set and the edges of the crust are golden.

 8 Cool completely.

 9 Whip the egg whites and remaining 1/4 cup of sugar together until the meringue holds stiff peaks.

 10 Spoon the meringue onto the cooled pie and brown with a brulee torch, or under the broiler for 3 to 5 minutes.

Corned beef cooked to package directions then kept warm in oven wrapped in foil.

Apricot Chicken

Apricot Chicken

This sweet and sticky chicken is packed with the flavor of tangy apricots.

Prep Time 10 mins  Cook Time 1 hr 30 mins  Total Time 1 hr 40 mins

Course: ChickenCuisine: AmericanKeyword: chicken recipeServings: 4Calories:  953kcalAuthor: Judith Hannemann

Ingredients

• 2 lbs chicken thighs and/or drumsticks
• 1 lb fresh apricots halved and pitted*

SAUCE

• 1/2 cup ketchup
• 1 cup apricot preserves*
• 1 cup brown sugar
• 1/4 cup soy sauce
• 2 tbsp white wine
• 1 clove garlic minced

Instructions

• *Peach preserves and peaches may be substituted
• Preheat oven to 350 degrees F.
• Mix all sauce ingredients in a small saucepan and heat, stirring occasionally, until sugar and preserves are dissolved. Remove from heat and cool to room temperature.
• Place chicken parts skin side down in an oven-proof 13 x 9-inch baking dish. Pour sauce over chicken, lifting chicken parts so sauce can get under them.
• Bake for 45 minutes. Turn skin side up and bake for 35 minutes.
• Add apricot halves and bake for an additional 10-15 minutes.

China Coast Salad Dressing

Ingredients

• 1 cup Mayonnaise
• 10 tbsp Rice Vinegar
• 4 tbsp Sugar
• 4 tbsp  Sesame Oil
• 2 tbsp Soy Sauce
• 1/2 tsp Garlic Powder

Instructions

• Combine all ingredients in a blender, blend until all ingredients are well mixed in together. 
• 
  Serve dressing cold.

Ribeye on the grill

Corn cut off the cob and cooked in a pot with cream, salt, pepper and honey.

Potatoes steamed and dressed with 4 cloves garlic, 2 tsp. vinegar, 1 tsp. spicy mustard,  1/2 C. oil, tattagon.chives, parsley, S&P.

Yesterday was my birthday and I didn't want to go out and was planning to cook something.  My tentative plan was to do a small beef tenderloin roast with a wine sauce but they told me at the store that it was $28.00 a pound so I got a couple of ribeye steaks. I already bought the wine so thought I'd make the wine sauce anyway.  I made the sauce and didn't like it. I threw it out.  Right about then Charlie asked me what I wanted to do for my birthday dinner.  I figured the steaks can wait for another day.  He told me our favorite Korean restaurant was not open for pick-up orders and that sounded wonderful so that is what we had plus an apple cake I made earlier that day.  Today I did the steaks on the grill and we had little potatoes and corn with it.

Roast Chicken with Soy-Garlic Glaze and Honey Brioche

Butter Roasted Chicken with Soy-Garlic Glaze

F&W’s Kay Chun rubs an Asian-spiced butter under chicken skin before roasting to create an incredibly juicy and delicious bird.

Ingredients

• 5 whole cloves
• 5 whole star anise 
• 4 tablespoons unsalted butter, at room temperature
• Kosher salt
• Pepper
• 1/2 cup low-sodium soy sauce
• 2 tablespoons distilled white vinegar
• One 2-inch piece of ginger, thinly sliced
• 3 garlic cloves, crushed 

1 1/2 tablespoons sugar

• One 3 1/2- to 4-pound chicken
• 2 tablespoons canola oil 
• 1 cup all-purpose flour 
• 1/3 cup plus1 tablespoon boiling water
• Toasted sesame oil, for brushing 
• Sliced cucumbers, sliced scallions and hoisin sauce, for serving

Step 1    

Preheat the oven to 450°. Finely grind the cloves and 3 of the star anise pods in a spice grinder and transfer to a small bowl. Mix in the butter and season with salt and pepper.

Step 2    

In a small saucepan, combine the soy sauce, vinegar, ginger, garlic, sugar and the remaining 2 star anise pods. Cook over moderate heat, stirring occasionally, until the glaze thickens, about 10 minutes.

Step 3    

Place the chicken on a rack set over a baking sheet. Beginning at the top of the breast, gently separate the chicken skin from the breast and thighs. Season the chicken cavity with salt and pepper. Rub the spiced butter under the skin, spreading it over the breast and thighs. Rub the canola oil all over the outside of the chicken and season with salt and pepper. Roast the chicken for 50 to 60 minutes, until golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165°. Brush the chicken all over with the soy glaze and let rest for 15 minutes.

Step 4    

Meanwhile, in a small bowl, using a wooden spoon, stir the flour and boiling water until a shaggy dough forms. Turn out the dough onto a lightly floured surface and knead until smooth, about 5 minutes. Cut into 8 even pieces and roll

flaky honey brioche bread.

This light, buttery, super soft, and eggy brioche bread is swirled with hints of sweet honey. Great on its own, toasted with butter and topped with cinnamon sugar (so  good), or use it to make your favorite french toast...the options are endless!

prep time 45 minutes cook time 30 minutes total time 3 hours 15 minutes  servings makes 2 (9x5 inch) loaves  calories 119 kcal 

• 2/3 cup warm whole milk
• 2 1/4 teaspoons instant yeast
• 1/4 cup honey
• 5 eggs - 4 used in dough, plus 1 egg beaten for brushing
• 3 1/2 - 4 cups all-purpose flour, plus more for rolling
• 1 teaspoon kosher salt
• 4 tablespoons (1/4 cup) salted butter, at room temperature
• 1 1/2 sticks (3/4 cup) cold salted butter, sliced into thin pieces

INSTRUCTIONS 1. In the bowl of a stand mixer, combine the milk, yeast, honey, 4 eggs, flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. Add 4 tablespoons room temp butter and mix until combined, about 2-3 minutes more.
2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.
3. Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle that’s about 12x18 inches. Lay the thin slices of cold butter on one half of the dough, pressing gently to adhere.
4. Fold the other half of the dough over butter, covering it completely. Roll the dough out into a large rectangle, roughly 12x18 inches. Fold 1/3 of the dough into the center, then fold the other 1/3 over the top of the first layer so you have three dough layers (like an envelope). Wrap the dough in plastic wrap and transfer to the freezer for 15-20 minutes until chilled. Alternately, you can chill the dough in the fridge for 1 hour or overnight.
5. Meanwhile, butter two (9x5 inch) bread pans.
6. Remove the dough from the freezer. Roll the (envelope shaped) dough into a rectangle (about 12x18 inches). Starting with the edge of dough closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edges to seal.
7. Cut the dough in half and place seam side down in prepared pans. Cover and let rise 45 minutes to 1 hour.
8. Preheat the oven to 350 degrees F. Place the bread pans on a rimmed baking sheet and brush with the beaten egg. Transfer to the oven and bake 30-35 minutes or until dark brown on top. Let cool in the pans for 5 minutes, then flip out onto a cooling rack. Slice and serve warm or cold.