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FOOD FUNNY
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Here's a good one from Rosemary Zwick in Cape Town, South Africa:
One of my daughter's wedding presents was a toaster. Soon after the
honeymoon she and her husband tried it out. Almost immediately smoke
billowed from the toaster. "Get the owner's manual" her husband shouted.
"I can't find it anywhere" she cried, searching through the box.
"Oops" came a voice from the kitchen. "Well, the toast is fine but the
owner's manual is burnt to a crisp."
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TODAY'S RECIPE
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This classic Irish dish is as satisfying as a dish can be.
Corned Beef and Cabbage with Orange Horseradish Sauce
3 lb (1.5 Kg) corned beef brisket
1 small onion, peeled and studded with 4 cloves
2 cloves garlic, peeled and crushed
2 bay (laurel) leaves
8 whole black peppercorns
1 head cabbage, cut into 4 or 6 wedges, core removed
Salt and freshly ground black pepper to taste
4 to 6 potatoes, boiled in a separate pot
Place the corned beef, onion, garlic, bay leaves, peppercorns, and
enough water to cover in a large, covered pot. Bring to a boil over
moderate heat. Skim off and discard any foam that forms on the surface.
Cover the pot and simmer over low heat for about 3 hours. Remove the
meat to a platter and keep warm in the oven. Add the cabbage wedges to
the pot and simmer covered for 15 to 20 minutes, until the cabbage is
tender. Drain the cabbage well and season with salt and pepper. Slice
the beef and serve with the cabbage, boiled potatoes, orange horseradish
sauce, and some of the pot liquid on the side.
Serves 4 to 6.
Orange Horseradish Sauce
1/2 cup (125 ml) sour cream
1/2 cup (125 ml) mayonnaise
3 Tbs (45 ml) prepared hot horseradish (or to taste)
1 Tbs (15 ml) grated orange rind (zest)
2 tsp (10 ml) fresh orange juice
1 Tbs (15 ml) Dijon style mustard
Salt and freshly ground black pepper to taste
Combine all ingredients in a small bowl and stir to combine.
Refrigerate
for at least one hour before serving.
Makes about 1 1/2 cups (375 ml).
Received on Wed Sep 24 18:56:26 2008
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