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- Ingredients
- Butter and oil
- Onion, chopped
- Cooked corned beef, diced
- Cooked potatoes, diced
- Eggs
In a skillet, melt a pat of butter with a bit of oil and saute onion in it until transparent. Turn the heat up and stir in equal amounts of cooked and diced corned beef and potatoes. When it’s all well mixed, press down on it and leave it over the flame for a few minutes. Put your spatula beneath the mixture and turn sections of it over, so the browned parts are on top and the bottom gets browned again. Once your hash is a healthy brown color, create indentations in the hash with a spoon and crack eggs into the indents. Reduce heat and cover the skillet until the eggs are done to your liking. My liking is a very soft-cooked egg that forms a sauce in my bowl. Serve warm!
NOTES: Add as many eggs as you feel like eating. You can see in the photograph what I did. It always depends upon how much corned beef I have leftover from dinner (usually St. Patrick’s Day dinner). I do love this dish. I used to make it in the oven for dinner once in awhile. When we go on cruise vacations (frequently), I eat corned beef hash and poached eggs nearly every morning. It’s a bit of a trick up at the buffet deck, scooping up their runny corned beef hash onto a plate and then standing in line waiting for the egg poacher to notice me, hoping the whole mess is still reasonably warm when I find a place to sit down and devour it. First-world problems. I get it. The corned beef hash I make at home is SO MUCH better! And now you can make it, too!
- Ingredients
- 1/2# rhubarb, sliced small
- 1/2 cup sugar, DIVIDED
- 1 cup heavy cream
- Juice of one lemon
In a saucepan, mix together rhubarb and 1/4 cup sugar. Let stand for about half hour while the rhubarb macerates. When the time is up, place the saucepan over heat and bring the mixture to a boil, stirring frequently. Reduce heat and let simmer until the rhubarb is soft. Remove from heat. When it’s reached a manageable temperature, put the rhubarb into a small food processor or blender and blend until it is an extremely fine puree. Scoop it into a small bowl and set aside.
In a saucepan, mix together the cream and 1/4 cup sugar. Bring to a boil over low heat, stirring frequently. Reduce heat to simmer, and let it continue to bubble for three minutes. Remove from heat and stir in lemon juice, then stir in rhubarb puree. Mix together very well.
Pour into serving dishes. This makes about 4 4-oz servings.
NOTE: I started with The Kiwi Cook’s recipe, but I made a lot of changes like reducing the recipe because there are only two of us and I streamlined the process. If you need to serve more people and have a bountiful amount of rhubarb, by all means multiply the recipe.
- Ingredients
- 2 cups diced fresh cauliflower
- 2 cups shredded red cabbage
- 1/4 cup minced onion
- 3 crisply cooked bacon rashers, crumbled or diced
- 1 cup mayonnaise
- 2 Tbsp. sugar
- 1 Tbsp. vinegar
- 2 Tbsp. shredded or grated Parmesan cheese
- Pepper to taste
In a large bowl stir together cauliflower, cabbage, onion and bacon. In a separate small bowl, stir together the mayo, sugar, vinegar, Parmesan, and pepper. Stir the mayonnaise mixture into the vegetable mixture until well combined. Serves 4-6.
NOTES: This recipe came from my friend, Jo, back in the ages when we were young mothers together. I haven’t made it in years until today. I’ve been thinking about it a lot, so decided to do it! For the ingredients, I use white wine vinegar and shredded Parmesan. My bacon rashers are small, and I think adding more bacon wouldn’t hurt a thing. What doesn’t taste better with bacon? This recipe can be made a day ahead of time and kept under refrigeration until ready to serve. It can also be easily multiplied if serving a crowd.
This is a delicious no-churn ice cream made with the first fruit of summer: rhubarb. The recipe comes from Older Mommy Still Yummy.
- Ingredients
- 3 cups chopped rhubarb
- 1/2 cup sugar
- 1 14oz. can sweetened condensed milk
- 2 cups whipping cream, whipped
In a saucepan, stir together rhubarb and sugar. Cook, stirring frequently, until rhubarb is tender and starts to fall apart. Remove from heat and let cool. Chill until cold. This may take a couple hours in the refrigerator.
Remove about 1/2 cup of rhubarb mixture and set aside. Mix together the remaining rhubarb mixture and the sweetened condensed milk. Fold in the whipping cream, about a third at a time until the whipping cream is well incorporated.
Pour into a freezer-safe dish or dishes. I like to use small plastic tubs, they’re about 1-1/2 cups each, because the ice cream freezes faster and I can give them away without giving it ALL away and takes up less space in the freezer as they’re used up. But you can put it into one large dish if you want. Once you’ve got the ice cream divvied up, take the remaining 1/2 cup rhubarb and dollop onto the top and then run a utensil through it to make swirls. This is the wow factor of the ice cream, that pop of rhubarb tartness. Super yummy!
For such a fancy dessert, this is incredibly easy to make. Yes, you should use a kitchen blowtorch. Raiza Costa has a way to get that sugary, crackly topping by using a hot spoon, but I don’t know about that. Alternatively, you could broil them. I was gifted a kitchen blowtorch long ago, thank you very much. This recipe is based upon one found at foodnetwork. It’s an Ina Garten recipe from Barefoot in Paris, 2004. I first made it in 2010.
- Ingredients
- 4 extra-large egg yolks
- 1 extra-large egg
- 1/2 cup sugar, plus more to sprinkle on each serving
- 3 cups heavy cream
- 1 tsp. vanilla extract or paste
- 1 Tbsp. Grand Marnier
You will need 6 6-oz custard cups (or equivalent); a baking pan to place the custard cups in (mine is 10×15″); a tea towel; boiling water for the bain-marie; a kitchen blowtorch.
Preheat oven to 300 degrees F.
Mix egg yolks, egg, and sugar together until just combined. Scald cream in a saucepan until it’s very hot to the touch, but not boiling. Slowly add the cream to the egg mixture, stirring well. Add the vanilla and Grand Marnier. Pour into the custard cups.
Prepare a bain marie by placing a tea towel on the bottom of your baking pan and setting the custard cups on top of the towel. Pour boiling water into the baking pan until it comes about half way up the sides of the custard cups. Carefully move the baking pan into the oven.
Bake at 300 degrees F for 35-40 minutes, until the custard is set when gently shaken. Remove the cups from the water, cool to room temperature, and refrigerate until firm.
Prior to serving, sprinkle sugar across the top of each custard and heat with a kitchen blowtorch until the sugar caramelizes. Allow to sit at room temperature for a minute until the caramelized sugar hardens. Serves 6.
Notes: I use vanilla paste instead of extract and that’s why you see tiny black specks. I have eaten this warm, without the sugar topping, and it’s wonderful. I’ve used a combination of 4-oz custard cups and soup mugs and other assorted sizes of dishes — just remove the smaller ones from the bain marie first, then remove the others as they set.
Foods Passion 