Slow Cooker Corned Beef & Cabbage


Slow Cooker Corned Beef & Cabbage

Prep time: 15 minutes

Cook Time: 9 Hours

Servings: 8

  • 4 large carrots, peeled and cut into matchstick pieces
  • 10 baby red potatoes, quartered
  • 1 onion, peeled and cut into bite-sized pieces
  • 4 cups water
  • 1 (4 pound) corned beef brisket with spice packet
  • 6 ounces beer
  • 1/2 head cabbage, coarsely chopped


  1. Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on  the spices from the packet, cover, and set the cooker on High.
  2. Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.



cups whole-wheat flour, preferably a course one
1/2 cup wheat bran
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon brown sugar
1 teaspoon cream of tartar
1 3/4  to
cups buttermilk



1 Preheat oven to 400°F.
2 Generously grease a large loaf pan. In a large bowl, stir all the dry ingredients together.
3 Stir in the buttermilk to form a thick batter.
4 Pour into the prepared pan. Bake in preheated oven for 1 to 1½ hours, or until nicely browned. The
loaf is cooked when you tap the bottom and get a hollowed sound.
5 Cool on a wire rack.
6 Alternatively, if you prefer a softer crust, wrap in a lightly dampened cloth and leave to cool.



Colcannon is to the South of Ireland what Champ is to the North, a comfort food, a warm, satisfying, homey dish.

6 Servings

1 1/2 pounds Russet potatoes, peeled and quartered
2 or 3 medium onions (11 ounces), finely chopped
1/2 head white cabbage, cored and thinly sliced
2 large parsnips, peeled and cut into wedges
1 1/4 cups water
1 teaspoon salt
3 large cabbage leaves
unsalted butter for serving
chopped fresh parsley


1 Line the bottom of a deep, heavy-bottomed saucepan with a layer of the quartered potatoes.
2 On top of this, place a layer of onions, then a layer of sliced cabbage, then a layer of parsnips.
3 Repeat the layering until all the ingredients are used up.
4 Measure out the water, add the salt to it, and pour it into the saucepan.
5 Top it all off with the cabbage leaves.
6 Cover with a lid and gently bring to a boil.
7 Cook gently for about 1 hour.
8 Remove the cabbage leaves from the top, and roughly mash all the cooked vegetables together.
9 Serve with lots of butter and freshly chopped parsley.




The Irish like to eat Champ as a dish on its own, which is truly the proper way. It is considered the ultimate comfort food.

4-6 Servings

2 1/4 pounds russet potatoes
6 large scallions
1 1/4 cups milk
4 tablespoons unsalted butter
unsalted butter for serving


1 Peel and quarter the potatoes.
2 Place them in a large pan, cover with salted water, and bring to a boil.
3 Reduce the heat and simmer for 20 to 30 minutes, or until the potatoes are just cooked.
4 Pour off the water, cover the pan and let it stand for about 3 minutes; this allows the potatoes to become
soft and completely cooked.
5 While the potatoes are resting, finely chop the scallions.
6 Combine the milk and butter in a small pan and bring to a boil.
7 Put the chopped onions into the boiling mixture, then remove from the heat and let them infuse for 1
minute. This mellows out the raw onion taste.
8 Mach the potatoes, then stir in the milk mixture until the whole mixture is smooth.
9 Check seasoning and add salt if necessary.
Serve on its own in warmed bowls with a spoonful of butter on top.


Makes 2 pound loaf
8 Servings

  • 3 1/2 cups all purpose flour
  • 2 tablespoons caraway seeds (optional)
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups (about) buttermilk


  1. Preheat oven to 425°F
  2. Lightly flour baking sheet.
  3. Mix flour, caraway seeds, if using, baking soda and salt in large bowl.
  4. Mix in enough buttermilk to form moist clumps. Gather dough into ball.
  5. Turn out onto lightly floured surface and knead just until dough holds together, about 1 minute.
  6. Shape dough into 6-inch-diameter by 2-inch-high round.
  7. Place on prepared baking sheet.
  8. Cut 1-inch deep X across top of bread, extending almost to edges.
  9. Bake until bread is golden brown and sounds hollow when tapped on bottom, about 35 minutes.
  10. Transfer bread to rack and cool completely.

Cold Water Lobster


Cold Water Lobster

(1) 6-10 oz. cold water lobster

(2) oz. butter, salted

(dash) Seasoning salt

(dash) paprika

(1) lemon wedge

parsley, fresh chopped

Cut through top of lobster shell with scissors.
Split open shell and pull lobster meat from shell, leaving tail end attached.
Close shell and lay meat across the top of the shell.
Place in roasting pan, with tail fanned wide open and add small amount of water to pan.
Baste with 1/2 oz. melted butter and season with seasoning salt and paprika.
Preheat oven to 375 degrees and back for 20-25 minutes, until meat is white, opaque and firm to touch.
Remove from oven and serve with 1 1/2 oz. drawn butter, in butter warmer if available.
Garnish with lemon and fresh chopped parsley.
Lobster may be removed from shell after presentation (a good host may want to do this for their guest)

Chocolate Covered Strawberries


6 ounces semisweet chocolate, chopped

3 ounces white chocolate, chopped

1 pound strawberries with stems (about 20), washed and dried very well


Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)

Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.

Set the strawberries aside until the chocolate sets, about 30 minutes.

Roast Turkey with Herbed Stuffing and Pan Gravy

Roast Turkey with Herbed Stuffing and Pan Gravy


12 Servings



1 pound table or cups kosher salt

2 gallons of water

1 20-pound turkey

7 cups Herbed Stuffing (see recipe)

½ cup (1 stick) melted butter



Giblet broth reserved from Herbed Stuffing (see recipe)

5 tablespoons all purpose flour

1 ½ teaspoons chopped fresh rosemary or ½ teaspoon dried


Procedures for Turkey

1. Place turkey in large stockpot. In a separate pot, mix 2 gallons of water and salt,

mixing well. Pour over turkey. Refrigerate 40 degrees or less, for 8 hours.

2. Place oven rack in lowest position and preheat over to 275 degrees.

3. Remove turkey from salt water and rinse the cavity and skin under cool water for

several minutes, until all traces of salt are gone and pat dry.

4. Season main cavity lightly with salt and pepper. Spoon 7 cups stuffing into main


5. Close cavity with skewers. Tuck wings under turkey. Tie legs together loosely.

6. Brush turkey with half melted butter. Season with salt and pepper.

7. Cover turkey with lid or foil. Place pan in preheated 275 degree oven.

8. Roast for 4-5 ½ hours, basting every hour in between.

9. When turkey reaches 150 degrees in thigh, turn oven temperature to 400 degrees.

Remove lid or foil. Add water if pan appears dry. Roast until skin has browned

and internal temperature of legs and breast registers 180 degrees (approximately

45 minutes to 1 hour).

10. Transfer turkey to platter and cover with foil.


Procedures for Gravy

1. Pour juices from roasting pan into large glass measuring cup. Spoon off fat from

top; reserve 5 tablespoons fat.

2. Pour juices and giblet broth into heavy medium saucepan. Boil until reduced to 4

cups, about 15 minutes.

3. Heat reserved 5 tablespoons turkey fat in heavy large saucepan over medium heat.

Add flour; cook 3 minutes, stirring often.

4. Whisk in reduced turkey juices. Add rosemary. Simmer until gravy thickens,

stirring occasionally, about 5 minutes.

5. Season with salt and pepper.

Herbed Stuffing

Herbed Stuffing


Makes about 18 Cups


Giblet broth

6 cups canned low-salt chicken broth

Neck, heart and gizzard reserved from 20-pound turkey

3 large fresh thyme sprigs or 1½ tablespoons dried

2 large fresh rosemary sprigs or 1 tablespoon dried

2 large fresh rosemary sprigs or 1 tablespoon dried



½ cup (1 stick) butter

2 pounds onions, chopped

4 cups chopped celery (about 7 large stalks)

12 cups herb0seasoned cubed bread stuffing (about 1 ½ 10-ounce packages)

1 cup chopped fresh parsley

½ cup chopped fresh tarragon or 2 tablespoons dried


Procedures for Broth

1. Bring broth, neck, heart, gizzard, thyme, and rosemary to boil in large saucepan.

Reduce heart to medium; cover and simmer until giblets are very tender, about 1


2. Transfer solids to plate, using slotted spoon. Cool briefly. Carefully remove all

meat from turkey neck. Chop giblets and neck meat. Strain both.


Procedures for Stuffing

1. Butter 13x9x2-inch baking dish. Melt butter in heavy large pot or Dutch oven

over medium-high heat. Add chopped onions and celery and sauté until tender

and just beginning to brown, about 15 minutes. Transfer to large bowl.

2. Add stuffing cubes, chopped parsley, tarragon, and chopped giblets and neck

meat to bowl and toss to blend.

3. Mix in 1 2/3 cups giblet broth. Add more giblet broth if necessary to barely

moisten stuffing.

4. Season generously with pepper.

5. Reserve 7 cups dressing for main cavity of turkey.

6. Mix 2/3 cups giblet broth into remaining stuffing and transfer to prepared baking


7. Reserve remaining giblet broth for gravy.

8. Bake stuffing in covered dish alongside turkey for 45 minutes. Uncover; bake

until golden, about 15 minutes.


Cover 7 cups reserved stuffing, stuffing in dish and remaining giblet broth separately and

refrigerate. This can be made 1 day ahead.

Mashed Potatoes with Green Onions

Mashed Potatoes with Green Onions


12 Servings


5 ½ pounds russet potatoes, peeled, cut into 2 inch pieces

2 cups hot milk

¼ cup (1/2 stick butter)

2 bunches green onions, chopped (about 2 ½ cups total)



1. Cook potatoes in large pot of boiling water until just tender, about 30 minutes.

Drain. Transfer potatoes to bowl.

2. Using electric mixer, beat potatoes until smooth. Gradually add milk; beat until

blended. Season with salt and pepper.

3. Melt butter in heavy large skillet over medium-high heat. Add green onions and

sauté until tender, about 3 minutes.

4. Mix onions into potatoes.


This can be prepared 2 hours ahead. Cover and let stand at room temperature. Before

serving, stir over low heat until heated through.