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Comments

Kat

I say the same thing you do every St. Patty's Day...the meal is just sooooo good. It seemed especially good this year - I splurged on a nice cut of corned beef and it payed off big time. The fat was almost non existant.

I also changed up our carrot offering - instead of boiling them like I usually do (until they become mush), I roasted them. So much better!

Porter

We had our St. Patty's meal a day late but it was so yummy. I make it a few times a year because it's always a huge hit with my family.

daddy in a strange land

I should've done smashed instead of boiled potatoes--damn! Next time.

But I switched up the boiled cabbage with the braised cabbage from "All About Braising" by Molly Stevens. We do that recipe a lot, and it's easy. You cut a head of cabbage in 8 wedges, lay them in a baking dish, scatter a chopped carrot and sliced onion on top, and drizzle 1/4-cup olive oil and 1/4-cup chicken broth over, then season with salt, pepper and red pepper flakes. 2 hours covered at 325, turning once, then uncovered at 400 for 15 min to brown. Yum!

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Cooking Gear To Spice Things Up

  • All-Clad cookware
    I use the stainless line. I love it because you can put it in the dishwasher. If you like to cook it is sooo worth it to have quality pots and pans. I recommend buying a set on sale and then filling in extras as you need them. (Watch for sales and specials.)
  • Cast Iron Skillet
    Please get rid of all your teflon-coated non-stick plans and get a cast iron skillet. I use mine for searing meat, poultry, and fish and then finishing off in the oven. In fact, get two cast iron skillets—one large enough to hold two ribeyes and a smaller, fried-egg-sized one for making...well...eggs.
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