Creme Brulee

This is an amazing dessert that should only be eaten once a year. It is calorie-dense, but, like tiramisu, it doesn't taste heavy.

Glen made this creme brulee by using Alton Brown's recipe. The first picture shows the sugar crust on top.

When you break the crust with your spoon, the inside is full of creamy, vanilla goodness.



Glen made this recipe completely from scratch, down to making his own vanilla sugar (by steeping vanilla beans in granulated sugar) for the crusty top.

This is incredibly good. Once-a-year good. Beware, lest you consume more than one at a time, the richness will hit you after you eat them. :)

Homemade Pretzels

Glen made the pretzels and I did the salting. These were very yummy, but will be better next time with less salt. (I must have been thinking about sugar when I salted these pretzels.) Glen also made from-scratch mustard*, which was very good, for dipping. Both recipes are from Alton Brown, of the Food Network's show "Good Eats."

*The mustard recipe needs to be reduced (cooked down on low heat) in a sauce pan until it thickens up. The recipe doesn't state this and all the comments complain of the runny-ness of the mustard.

Corned Beef and Cabbage

We make this on St. Patrick's Day (when we can all be together for dinner). It is delicious, and the leftovers are great, too. Irish Soda bread is a wonderful accompaniment.

Ingredients

Corned Beef Brisket (whatever cut or size you prefer)
1 head of green cabbage
1 (or 2) large onion(s)
4 medium russet (Idaho) potatoes
Olive oil

Place brisket and its juices in a large Dutch oven, covering with water. Add seasoning packet that came with it, and cook for the recommended time according to its weight (there should be a chart on the package).

About 15 minutes before brisket is done, clean cabbage and onions and cut into wedges. Clean and peel potatoes and cut into large chunks.

After the brisket cooks, remove from the water to a baking dish, cover with foil, and place in your oven to keep warm.

Add the cabbage and onion wedges to the brisket water and cook until crisp-tender (check after 15 minutes). Add potato wedges and cook until potatoes are tender (a fork should go through a chunk easily). Drain (and reserve cooking water for a base for vegetable soup, if desired).

To serve, slice the brisket against the grain (the grain normally runs in the direction of the long side, so you would cut it along a short end). Place the slices on a serving dish and arrange the vegetables around them.

Serves 8-10, depending on size of brisket.

Enjoy!

Irish Soda Bread

We always make this on St. Patrick's Day, along with Corned Beef and Cabbage. It has a crispy crust and a tender inside. Wrap any leftovers in plastic wrap and store in a sealed baggie.

Ingredients

4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
2 cups buttermilk*

Preheat over to 375 degrees

In large bowl, mix dry ingredients with a fork or whisk. Make a well in center, add buttermilk and mix until incorporated.

Turn dough out onto well-floured counter. Dust liberally with flour and lightly knead just to bring everything together well. Do not over-work.

Butter the bottom of a deep-dish pie plate (glass or ceramic, not metal). Gently shape the dough into a ball and place in plate. With a serrated knife, cut a large cross shape on top of loaf.

Bake for 50-60 minutes, or until bread is golden and firm to the touch. Remove from plate and place on cooling rack for 10-15 minutes before slicing with serrated knife.

*Can substitute liquid buttermilk with powdered buttermilk (using the required amount of powder and water to equal 2 cups of buttermilk), or use regular milk soured with one teaspoon of white vinegar per cup.