Saturday night – 03/14/2015

This week we enjoyed a riff on the standard New England boiled dinner. Well, OK, we had the components of a boiled dinner and the corned beef was, in fact, boiled. The rest of the fixin’s were prepped on the side.

Plus we honored Pi Day with, shocking, pie. Thanks to J and A for the tasty desserts.

Menu
Corned Beef
Potato and Cabbage Casserole
Roasted Carrots and Parsnips
Irish Soda Bread

Banana Cream pie with caramel drizzle and whipped cream
Pumpkin pie

Notes
10 gathered for dinner this week (7 adults; 3 kids).

The potato/cabbage dish is roughly based on this one. The cabbage was pretty innocuous, which coming from a guy who doesn’t like cabbage, is about the best I can offer. I think the leftovers will be come a potato pancake sort of thing.

I achieved some excellent caramelization on the carrots and parsnips. A bit of oil, salt and pepper at 400°F for ~45 minutes total with nothing lining the pan (no silpat, no parchment, no aluminum foil). I think the lack of barrier between pan and vegetable made a lot of the difference. Thankfully someone else took care of the wash up.

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