Eating My Way Through the Alphabet: Letter Y

What’s Cooking in Gail’s Kitchen? The Color of Food: Yukon Gold Mashed Potatoes! You say pō-tay-toe, I say pō-tah-toe, but either way we all love mashed potatoes. My husband would forego the milk completely and focus instead on more French butter. So we compromise. By choosing the beautifully yellow Yukon Gold variety, you’re already getting an earthy, buttery flavor to begin with, thus leaving room for milk, cream cheese, or sour cream additions. Mash up Yukons for the fluffiest, smoothest mound of creaminess. Mmmm. Just don’t forget the gravy.

YUKON GOLD MASHED POTATOES

Ingredients:

2 pounds yellow-skinned Yukon Gold potatoes, peeled and cut into chunks

1 teaspoon sea salt

4 tablespoons butter, room temperature

1/2-3/4 cup milk, warmed

Instructions:

Place cut potatoes into a 2-quart pan with enough water to cover the potatoes. Add sea salt. Bring to a boil; reduce to medium heat and cook 20 minutes or until potatoes are tender. Remove pan from heat. Drain potatoes, leaving them in the pan. Add butter. Cover the pan with the lid. Warm the milk slightly in the microwave. Using a hand mixer, begin adding milk in 1/4 cup increments. Beat potatoes until slightly chunky texture is reached. Continue on for a smoother consistency. Season with salt and pepper. Serve with brown gravy.

Go Irish: Corned Beef Tonight!

Eating corned beef brisket isn’t just for St. Patrick’s Day anymore, but when you have a good thing, go for the gold. This is the best time to stock up when it’s popular and readily available at the nearby market. Go from the traditional favorite dinner one day to corned beef hash and eggs the next morning and Reuben sliders for a late night snack. Are you getting the idea? Be creative and tell me yours!
CORNED BEEF BRISKET 
Ingredients:

3-pound corned beef brisket, boneless

1/8 teaspoon thyme

1/8 teaspoon garlic powder 

1/8 teaspoon allspice

1 tablespoon peppercorns 

1 tablespoon bay leaves

1 cup ginger beer or water

1-pound baby carrots, peeled

4 tablespoons butter

1/8 teaspoon paprika 
Instructions:

Preheat oven to 300°. Place corned beef brisket, fat side up, in a covered roaster. Sprinkle spices on top. Add 1 cup of ginger beer or water. Cover and roast for three hours. The guideline is one hour per pound. After 2 hours add carrots to roaster. Cover and cook for 1 hour. At that time, the contents should be fork tender. Let the brisket rest for 15 minutes before slicing across the grain. Remove carrots and place in a bowl. Add butter to coat. Sprinkle with paprika. 
BOILED CABBAGE 

Ingredients:

1 head of cabbage

1/2 teaspoon salt

4 tablespoons butter

Instructions:

In a deep pan, add 2 inches of water. Bring to a boil. Add cabbage quarters and salt. Reduce heat; simmer 10 minutes. Turn cabbage with tongs. Simmer 5 minutes longer until tender. Drain well. Add butter to coat cabbage thoroughly. 
PARSLEY BOILED POTATOES 

Ingredients:

3 medium potatoes, peeled and cut into sections

1/2 teaspoon salt

4 tablespoons butter

1/4 teaspoon parsley

Instructions:

Place potatoes in 2 quart saucepan. Pour in enough water to cover. Add salt. Bring to a boil over medium heat. Cook potatoes 15-20 minutes, or until tender. Drain. Add butter to coat. Garnish with parsley.