It’s that time of year again, in America, when the beer turns green and the aroma of corned beef and cabbage fills the air. The dish is so comforting, but just what is corned beef? The term has nothing to do with corn, but was the English term for a small granule, such as a grain of salt. In days before modern refrigeration, salting meat was a way to preserve it and keep it from spoiling.
Corned beef is an Americanized addition to the traditional Irish diet. While colcannon (boiled potatoes, cabbage, and leeks in buttermilk flavored with wild garlic) was a common Irish dish, as was brown soda bread, corned beef was produced primarily for export to England. Upon arriving in America, however, it’s thought the Irish chose to celebrate their holiday with food that was typically not available to them in their home country, so corned beef was added to the menu, as was white soda bread studded with currants and caraway.
Corned beef is typically made from beef brisket, which is a cut of meat from the breast or lower chest, but the rump, bottom round, and even tongue, can be used. In America, the term “corned beef” is used to describe both the cured meat and the canned stuff found on grocery store shelves. In Britain, they call the canned stuff “salt beef.”
To make corned beef the meat is simmered in a blend of corned beef spices that usually include peppercorns, garlic, mustard, tarragon, thyme, parsley, cloves, and nutmeg.
In New England, you most often see corned beef served as a St. Patrick’s Day main dish or in a sandwich. As the main ingredient in New England Boiled Dinner, corned beef often pairs with potatoes, carrots, turnips, and cabbage in a hearty, savory, brothy bowl of goodness. When used in a sandwich, the most popular corned beef sandwich is the Reuben. Considered the quintessential Jewish deli sandwich, a Reuben is toasted rye bread stuffed with hot slices of corned beef, usually piled high, and topped with sauerkraut, Swiss cheese, and either Russian or Thousand Island dressing.
In New England, a frequent point of interest is also whether you prefer red vs. gray corned beef. The difference is “Red” brisket is cured with nitrite, which gives the meat its signature color. “Gray” corned beef, which is considered the authentic New England variety, is not cured with nitrate, so color forms naturally as it brines.
If you have corned beef leftovers a New England favorite is corned beef hash, which is typically served for breakfast.
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
Looking to build healthier eating habits? Remember, you don’t have to change everything all at once. Start with small steps that you can feel good about.
The easiest way to cook healthy is to have the proper items on hand. Healthy pantry staples are key ingredients for making healthy meals. Fill your pantry with these shelf basics and then during the week shop for more perishable foods. Try and buy organic when possible.
Dried Beans & Dried Lentils
Canned Beans (No Salt Added)
Whole Grains
Whole Grain Pasta
Rolled Or Steel-Cut Oats
Canned Diced Tomatoes (No Salt Added)
Low Sodium Vegetable Broth
Unsweetened Plain Soy Milk
Unsweetened Plain Almond Milk
Mellow White Miso
Tahini
Peanut Or Almond Butter (No Salt Or Sugar Added)
Raw Nuts (Almonds, Cashews, Walnuts, Pumpkin Seeds, Sunflower Seeds)
Dried Apricots, Dates & Raisins (No Sugar Added)
Dijon Mustard
Cider Vinegar
Nutritional Yeast
Instead of thinking about what not to eat, think about healthy things that you can add to your diet. Strive to incorporate more greens and colorful vegetables into your meals.
Concentrate on whole foods in their natural forms such as fruits and vegetables.
Whole grains are key. Instead of reaching for regular pasta or white bread, look for varieties made with 100 % whole grain flour. Brown rice, quinoa and barley are good choices as well.
Try steaming your vegetables instead of frying in oil.
Think of beans, whole grains, and vegetables as the main event. Keep lean meat and fish at 3 ounces or less.
Remember, there are no quick fixes. Making healthy choices is a process that lasts a lifetime.
www.tinynewyorkkitchen.com
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
From Old Recipe To Mustard Girl!
An 80 year old Wisconsin farmer’s recipe for a particularly tangy mustard has become big business thanks to Jennifer Connor, who love it as a college student, got the recipe and began producing it as Mustard Girl. A variety of flavors is now sold nationwide, but the star is the original Sweet N’ Spicy Honey: Mustard Girl All American Mustards, which retail at $3.00 (for 12 ounces).
“I believe everyone has a unique mustard seed to be shared with the world to make it a better place, I hope to inspire others to believe in themselves too, and to not give up, so together we can spread a whole lot of sunshine in the world.” – Jennifer Connor
www.mustardgirl.com
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen
A sandwich doesn’t have to be full of fat and calories. Replace high-fat mayonnaise with one of the reduced-fat varieties. You may want to stir in some chopped fresh herbs into reduced-fat mayonnaise for a flavor boost. You may also want to hold the mayo and spread your bread with mustard, as mustard is naturally low fat. You may also want to try a spread of non-fat yogurt mixed with a bit of mustard. Chutney, delicious by itself or when blended with mayonnaise or mustard, adds a sweet and spicy dimension to a sandwich.
Many lunch meats are high in sodium and calories. Look for alternatives such as grilled vegetables or skinless chicken breast, roasted turkey breast, or shrimp in a low-fat dressing. Another good alternative is water-packed tuna.
Cheese is a high-fat sandwich ingredient that should be eaten in moderation. Choose lighter cheeses such as Swiss or low-fat cheese.
Rather than ordering your sandwich at the deli counter, take a stroll by the salad bar. There are many candidates for a great sandwich just waiting to be piled onto bread (or into a pita) and drizzled with low-fat dressing.
A few healthy choice ingredients are: artichoke hearts, roasted peppers, pepperoncini, sprouts, shredded carrots, asparagus, sliced tomatoes, and tofu.
"Work With What You Got!"
© Victoria Hart Glavin Tiny New York Kitchen
Substitution Guide
|
Ingredient |
Substitution |
|
Allspice (1 tsp.) |
1/2 tsp. cinnamon + 1/4 tsp. nutmeg + 1/4 tsp. ground clove |
|
Baking Powder (1 tsp.) |
1/4 tsp. baking soda + 1/2 tsp. cream of tartar |
|
Baking Soda (1 tsp.) |
2 tsp double-acting baking powder + replace acidic liquid ingredient in recipe with non-acidic liquid |
|
Balsamic Vinegar |
Equal amount of sherry or cidar vinegar |
|
Bread Crumbs (1 cup) |
3/4 cup cracker crumbs |
|
Brown Sugar (1 cup) |
1 Tbsp. light molasses + enough sugar to fill 1 dry measure cup or 1 cup raw sugar |
|
Butter, salted (1 cup or 2 sticks) |
1 cup or 2 sticks unsalted butter + 1/4 tsp. salt or 1 cup margarine or 7/8 cup lard or vegetable shortening |
|
Buttermilk (1 cup) |
Place 1 Tbsp. white vinegar or lemon juice in a liquid measure. Fill to 1 cup with room temp whole or 2% milk and let stand for 5 minutes or 1 cup milk + 3/4 tsp. cream of tartar or 1 cup plain yogurt |
|
Canola, Sunflower and Vegetable Oils |
Substitute one for one |
|
Chocolate, Bittersweet or Semi-Sweet (1 oz.) |
1/2 oz. Unsweetened chocolate + 1 Tbsp. granulated sugar |
|
Cocoa Powder (3 Tbsp. Dutch-processed) |
1 oz. Unsweetened chocolate + 1/8 tsp. baking soda + reduce fat in recipe by 1 Tbsp. or 3 Tbsp. natural cocoa powder + 1/8 tsp. baking soda |
|
Corn Starch (as a thickener) |
Equal amounts of Minute Tapioca for cornstarch, use slightly less for flour |
|
Cream of Tartar (1/2 tsp.) |
1/2 tsp. white vinegar or lemon juice |
|
Egg (1 whole large egg) |
3-1/2 Tbsp. thawed frozen egg or egg substitute or 2 egg whites |
|
Garlic (1 fresh clove) |
1 tsp. Garlic Salt or 1/8 tsp. Garlic Powder or 1/4 tsp. dried minced garlic |
|
Gingerroot (1 Tbsp. minced) |
1/8 tsp. ground ginger powder or 1 Tbsp. rinsed and chopped candied ginger |
|
Half & Half (1 cup) for cooking or baking |
1-1/2 Tbsp. butter or margarine + enough milk to equal 1 cup |
|
Heavy Cream (1 cup) for cooking or baking |
3/4 cup milk + 1/3 cup butter or margarine |
|
Herbs, Fresh (1 Tbsp.) |
1 tsp. dried herbs |
|
Honey (1 cup) for cooking or baking |
1 1/4 cups granulated sugar + 1/4 cup of liquid appropriate for recipe |
|
Italian Seasoning (1 tsp.) |
1/2 tsp. dried basil + 1/4 tsp. dried oregano + 1/4 tsp. dried thyme |
|
Molasses (1 cup) |
1 cup honey or 1 cup dark corn syrup or 3/4 cup light or dark brown sugar dissolved in 1/4 cup liquid |
|
Mushrooms, fresh (1 cup sliced and cooked) |
1 can (4 oz.) mushrooms, drained |
|
Mustard, Prepared (1 Tbsp.) |
1/2 tsp. dry mustard powder + 2 tsp. white vinegar |
|
Onion (1 small minced) |
1/2 tsp. onion powder |
|
Poultry Seasoning (1 tsp.) |
1/4 tsp. ground thyme + 3/4 tsp. ground sage |
|
Pumpkin Pie Spice (1 tsp.) |
1/2 tsp. ground cinnamon + 1/4 tsp. ground ginger + 1/8 tsp. allspice + 1/8 tsp. nutmeg |
|
Sour Cream (1 cup) |
1 cup plain yogurt or 1 Tbsp. lemon juice and enough evaporated milk to equal 1 cup |
|
Tomato Juice (1 cup) for cooking |
1/2 cup tomato sauce + 1/2 cup water |
|
Tomato Sauce (1 cup) for cooking |
1/2 cup tomato paste + 1/2 cup water |
|
Wine, Red (1 cup) |
1 cup nonalcoholic wine, apple cider, beef broth or water |
|
Wine, White (1 cup) |
1 cup nonalcoholic wine, white grape juice, apple juice, chicken broth or water |
|
Yogurt (1 cup) |
1 cup buttermilk or 1 Tbsp. lemon juice and enough milk to equal 1 cup or 1 cup sour cream |
"Work With What You Got!"
© Victoria Hart Glavin Tiny New York Kitchen
