Saturday night – 03/17/2018

St. Patrick’s Day doesn’t have to be about just corned beef and cabbage.

Though I did make cabbage this week. I was looking for a recipe to match a braised red cabbage we enjoyed at a (semi-)local fine dining restaurant, the Castle. This is an old-school “fancy”, dress-up-for-dinner, sort of place that my family goes to for special occasions. We went with my mom and sister to celebrate what would have been my dad’s seventy-seventh birthday. The red cabbage that was served with our entree was tender and flavorful with a touch of sweetness. I asked what went into it and learned that it was cooked a long time and had a touch of red currant jelly. That was enough of a clue to find something online. The rest of the menu was pretty much built around the red cabbage dish.

Roasted Carrots and Parsnips
Braised Red Cabbage
Chicken Thighs with Mustard Cream Sauce
Irish Brown Bread

Gingerbread with Whipped Cream

9 gathered for dinner this week (6 adults; 3 kids).

The chicken was roughly based upon this.

The bread recipe is from the March/April 2018 issue of Cook’s Illustrated.

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