Happy Saint Patrick's Day Fellow Foodies! I hope you have the opportunity to enjoy some delicious corned beef and cabbage this holiday. We enjoyed a totally green St. Patty's Day celebratory dinner on Sunday, featuring corned beef and cabbage, creamy, buttery, herbed root vegetables, a totally green salad, imported Irish Dubliner and Cheddar cheeses, plus Frango Mint ice c
ream garnished with Brianna's chocolate dipped strawberries. Warm and crumbly Irish soda bread, studded with golden and dark raisins completed our Irish meal to perfection, thanks to Teri and Brianna. With green candles, green flowers, green table linens and green food, we also served a buttery Napa Valley Chardonnay with green apple slices plus Gatorade's low calorie "G2" (the green one) for a non-alcoholic refreshment. The St. Patty's briskets were added to a deep roaster of carrots, celery, garlic, onion, bay leaves an
d fresh thyme which had been sauteed in olive oil for about 10 minutes. I added water to cover, brought the whole shebang to a boil, skimmed the foam, simmered, covered for 15 minutes, added some cabbage wedges (about 6 wedges from a small head of cabbage) and then transferred the briskets to the oven, covered, and simmered for about 3 hours. After removing the briskets and allowing them to rest for about 20-30 minutes, I trimmed the fat and sliced the briskets across the grain. 
During the last hour of cooking, I boiled halved red potatoes, carrots, parsnips and turnips until tender. After draining, I tossed them with olive oil, butter,s & p, and fresh, chopped flat leaf parsley. I also boiled an additional head of cabbage
(cut into wedges) because I wanted to make sure we had enough leftovers!!! Make sure you have some fresh horseradish and rye bread on your table to complete this traditional meal. Enjoy this St. Patrick's Day Holiday with a hearty Irish meal. Even us Italianos do it!"Never buy bread from a butcher" . . . (old Irish proverb)......
Love & Luck-o-the-Irish to ya!
Katie (Katharine, not Kathleen, by the way)
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