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Emerald Isle Corned Beef & Cabbage
Emerald Isle Onion Dill Horseradish Dip gives
this traditional Irish dish a flavorful twist.
Ingredients
1 (4 lb.) cured
corned beef brisket, trimmed
16 cups water
2 cups chopped
onion
1 cup chopped
celery
1 cup chopped
carrot
1 1/2 teaspoons
pickling spice
3 garlic cloves,
peeled
Cooking spray
1/2 cup panko
(Japanese) breadcrumbs
½ jar plus 4
tablespoons Robert Rothschild Farm Emerald Isle Onion Dill Horseradish Dip
(Optional: 1
cabbage, cut into wedges and 2 lb. peeled boiling potatoes, to serve as sides)
Instructions
Place brisket in a
large stockpot; add water and next 5 ingredients (water through garlic). Bring
to a boil. Cover, reduce heat, and simmer 3 hours. Remove brisket from pot.
Reserve cooking liquid for simmering cabbage and potatoes, if desired.
Place brisket on
the rack of a broiler pan or roasting pan coated with cooking spray; place rack
in pan.
Preheat broiler
Combine panko and
½ jar Emerald Isle Dip. Spread remaining 4 tablespoons dip over top side of
brisket. Spread panko mixture on top of dip. Broil 3-4 minutes or until lightly
browned.
Serve sliced
brisket with cabbage and potatoes simmered in the reserved cooking liquid.
Serves 6
Matthew's Wine
Suggestion:
Domaine Chandon
Pinot Meunier, Carneros
Recipe courtesy of
Robert Rothschild
Maple Cookies
"Rich and golden with a rich maple flavor."
Ingredients
1 cup butter, softened
1 cup packed brown sugar
1 egg
1 cup real maple syrup
1 teaspoon vanilla extract
2 teaspoons baking soda
1/2 teaspoon salt
4 cups all-purpose flour
1/3 cup granulated sugar for decoration
Instructions
Preheat oven to 350 degrees. Grease cookie sheets
In a large bowl, cream the butter and brown sugar. Add the egg, syrup and
vanilla. Mix until well blended. Sift together the flour, salt and baking soda.
Stir into mixture until well blended. Shape into 1 inch balls and roll in sugar.
Place on cookie sheets about 2 inches apart and flatten slightly.
Bake 8 to 10
minutes in the preheated oven. Let cool on wire rack.
Makes 60 small
cookies
Matthew's Wine
Suggestion:
Tintero Moscato
d'Asti Sori Gramella, Italy
Recipe courtesy of
Craig Gund
Attrezzi Leek
and Garlic Pasta
Ingredients
1 pound of pasta
½ jar of Attrezzi
Leek & Garlic Pesto, prepared
(instructions on bottle)
14 oz. Can of diced
tomatoes, drained
¼ cup of white
wine,
1 onion, chopped
1 tbsp of olive oil
grated cheese,
optional
salt and pepper to
taste
Instructions
Cook pasta
according to the directions on the box, drain, toss with a little olive oil and
set aside – keep warm.
Heat olive oil in
pan, add onion and saute until soft. Add tomatoes and wine to the sauteed
onions, cook for about a minute or until most of the liquid has evaporated.
Add onion mixture
and pesto to the cooked pasta and stir gently to mix. Add grated cheese, if
desired. Serve with wine and warm bread.
Try adding one or
more of these optional ingredients: cooked chicken, sausage, canned chick peas,
mushrooms, zucchini or roasted peppers.
Serves 6 to 8
Matthew's Wine
Suggestion:
Pigmentum
Malbec Rose, France
Recipe courtesy of
Cris King, Attrezzi Chef
Lentil and Baked
Tomato Salad
Ingredients
2 cups french green
lentils (preferably Le Puy), rinsed
8 oz. Cherry tomatos
½ cup pitted
olives
2-1/2
ounces of parmesan
2
tablespoons balsamic vinegar
sea
salt and freshly ground black pepper
olive
oil for baking and dressing
French
green lentils are a must so they will not collapse when cooked. Very easy
recipe.
Instructions
Preheat
the oven to 250 degrees.
Put
the lentils in a saucepan, cover with water and bring to a boil. Lower the heat
and simmer for 40 minutes, until soft.
Put
the tomatoes on a nonstick baking sheet, drizzle 3 tablespoons olive oil over
them, then bake in the preheated oven for 40 minutes.
Drain
the lentils when cooked and put in a serving bowl. Add the tomatoes, olives and
seasoning. Shave the parmesan over the top and drizzle with olive oil and
balsamic vinegar. Lightly mix and serve.
Serves
4
Matthew's Wine
Suggestion:
Big
Fire Pinot Gris, Oregon
From
the cookbook, “Easy Everyday,” available at Attrezzi.
Blue Cheese
Dijon Mustard Chicken
Easily
prepared with only 5 ingredients. Absolutely delicious!
Can
be made with any variety of Robert Rothschild Mustards
Ingredients
½
cup of white wine
1
pound boneless chicken breast
1
tablespoon olive oil
2
large cloves of fresh garlic, chopped
2
tablespoons Robert Rothschild Blue Cheese Dijon Mustard
Instructions
Saute
chicken breast and garlic in olive oil until cooked. Remove from pan, keep warm.
De-glaze
the pan with white wine and then add the mustard to make sauce.
Spoon
over chicken and serve.
Mustard
Variation: Tarragon Peppercorn Mustard
Matthew's Wine
Suggestion:
Burgans'
Albarino, Spain
Recipe
courtesy of Cris King, Attrezzi Chef
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