Forget the hot chocolate mixes! This is the real deal!! Hot chocolate made with milk and fine chocolate is the best. It's easy to make, but good quality ingredients are the key to it's decadence.
Heat the milk in a saucepan over medium heat to just below the simmering point. Remove the pan from the heat and stir in the chopped chocolate. When chocolate is melted add the sugar and espresso powder (if using). Whisk vigorously. Reheat gently and serve immediately with a dollop of whipped cream and grated chocolate.
NOTE: If you don't make the vanilla infused sugar, substitute with 2 tablespoons granulated white sugar and 1 teaspoon pure vanilla extract.
VANILLA INFUSED SUGAR
1/2 cup granulated white sugar
1 vanilla bean, split and cut in half
Put the split vanilla bean into the sugar, cover. The vanilla will leave the sugar with a wonderful taste (and aroma) of vanilla. The sugar keeps indefinitely.
Did you know it only takes about 15 minutes to make your own cranberry sauce? I love making my own, that way I can tailor the ingredients to echo the flavors of my turkey.
Cranberries are rich in Vitamin C and high in antioxidants-one more reason to eat more cranberries!
Yield: Makes about 2 1/2 cups
1 cup fresh squeezed orange juice
1 cup granulated white sugar
1 12-ounce package fresh cranberries
1 tablespoon chopped fresh rosemary
1-2 teaspoons orange zest
Pinch of salt
Combine the orange juice and sugar in a medium saucepan. Bring to a boil, stirring until the sugar dissolves. Add the cranberries. Simmer until the berries burst, stirring occasionally, about 8 to 10 minutes. Remove from the heat and stir in the fresh rosemary and salt. Cool completely.
You can make this recipe 3 days ahead, cover and refrigerate.
VARIATIONS:
1 cup water
1 cup packed dark brown sugar
1 12-ounce package fresh cranberries
1 tablespoon chopped fresh thyme
1 teaspoon Dijon mustard
Pinch of salt
1 cup pomegranate juice
1 cup light brown sugar
1 12-ounce package fresh cranberries
1 tablespoon chopped fresh rosemary
Fresh pomegranate seeds (optional)
Pinch of salt
Who would have thought that those golden cubes of pumpkin could be so good in a dish like this? Besides tasting great, pumpkin is a "super food"-a great source of Alpha- and Beta-carotene, high in fiber, low in calories. It also helps lessen the risk of breast cancer and helps prevent cardiovascular disease. By adding kale to it gives you a double-dose of superfood greatness! What's not to love?
Yield: Makes 6 servings
1 pound sweet or mild Italian sausage, casings removed if using links
1 tablespoon olive oil
1 medium yellow onion, chopped
3 cups 3/4-inch-diced, peeled and seeded pumpkin
1/2 cup dry white wine
4 cloves garlic, minced
1 teaspoon dried marjoram or 1 heaping tablespoon fresh
1 1/2 cups low-sodium chicken broth
3/4 cup Lacinato kale, trimmed, ribs removed, leaves cut into 1-inch pieces
3 ounces dried pasta
1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
Salt and freshly ground black pepper to taste
Bring a pot of well-salted water to a boil over high heat. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta water and then drain well.
In a heavy 12-inch skillet over medium heat, cook the sausage, breaking it up into small pieces with a wooden spoon,until mostly browned, 6 to 8 minutes. Push the sausage towards the edge of the skillet and add the olive oil. Add the onion and cook until golden and the sausage is well browned, about 8 minutes. Stir in the garlic and marjoram and add the wine, cooking until the wine evaporates. Add the pumpkin cubes and about 1 cup of the broth and cook until the pumpkin is almost tender, about 8 minutes. Add the kale and the remaining chicken broth, cover and cook until the pumpkin and kale are tender, about 4 minutes.
Add the pasta to the skillet with enough of the reserved pasta water to coat the pasta and vegetables generously. Stir in the Parmigiano-Reggiano and season to taste with salt and pepper. Serve with additional Parmigiano-Reggiano.
NOTE: Look for "sugar" or "pie" pumpkins. They will be smaller than the jack-o-lantern pumpkins.
Roasting the pumpkin before you make this soup brings out the sweetness in the pumpkin and gives it a wonderful flavor. You can certainly substitute canned pumpkin puree in this recipe but it won't be as flavorful. Make sure you purchase "pie" or "sugar" pumpkins. They are smaller than jack-o-lantern pumpkins with more 'flesh' and not stringy.
Yield: Serves 4 as a main course or 6 as an appetizer
4 tablespoons unsalted butter, divided
1 medium yellow onion, diced
1 medium 2- 2 1/2-lb sugar pie pumpkin
2 cloves garlic, coarsely chopped
1/4 cup dry white wine
8 medium fresh sage leaves, coarsely chopped
4 to 6 cups low-sodium chicken broth
1/4 cup grated Gruyere cheese
Preheat oven to 350 degrees. Generously butter a rimmed baking sheet. cut the pumpkin stem off then half lengthwise and put it cut-side-down on the baking sheet. Cover tightly with foil and bake until the pumpkin halves are very tender when pierced with a fork, about 1 hour. Let stand until cool enough to handle.
When the pumpkin halves are cool, scoop out the seeds and strings and discard. Scoop the flesh into a bowl and set aside; discard the skin.
In a heavy-duty 4- to 5-quart pot over medium heat add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic and cook, stirring 30 seconds more. Add the wine and the sage leaves and cook, stirring until the wine evaporates, about 2 minutes. Add the reserved pumpkin and 4 cups of the broth, cover and simmer, adjusting the heat as needed, abaout 20 minutes.
Using a hand-held blender, puree the soup. Season to taste with salt and pepper. Return to a gentle simmer and stir in the Gruyere cheese. Continue to heat gently for about 5 minutes, adding more broth as necessary to achieve the consistency you desire.
NOTE: The pumpkins can be roasted up to 3 days ahead and refrigerated. The soup can be prepared up to 3 days ahead. Cool, cover and refrigerate. Reheat to serve. It can also be frozen up to 3 months.
With the arrival of October and cooler weather, my thoughts turn to dishes that fill the kitchen with mouth-watering aromas. This pancake recipe is one of those that will have your family and friends heading for the kitchen as the aroma of pumpkin and spices fill the air.
This recipe makes about 14 4-inch pancakes
1 1/4 cups buttermilk
3/4 cup canned pumpkin puree
4 large eggs, separated, room temperature
2 tablespoons sugar
3/4 teaspoon pure vanilla extract
2 tablespoons unsalted butter, melted
1/13 cups all-purpose flour
3 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup finely chopped pecans
Pure maple syrup
Whisk the buttermilk, pumpkin puree, egg yolks, sugar, and vanilla in a medium bowl to blend; whisk in the melted butter. In another bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt. Add the dry ingredients to the buttermilk mixture and whisk to combine.
Using an electric mixer, beat the egg whites in a medium bowl until soft peaks form. Fold whites into the batter.
Lightly oil a heavy large skillet over medium heat. Working in batches, pour batter by 1/3 cupfuls onto the skillet; cook until bubbles form on top, about 1 1/2 minutes. Turn pancakes over and cook until second side browns, about 1 minute. Transfer to plates. Drizzle the maple syrup on top and add a sprinkle of chopped pecans.
These make nutritious and delicious snacks. Choose peanut butter that you grind in the grocery store, it contains only peanuts-no salt or sugar. Be sure to keep it in the refrigerator.
Peanut Butter Bites
Yield: Makes about 24 1-inch balls
2 tablespoons unsalted butter
2/3 cup natural peanut butter
1/4 cup confectioners' sugar
3 tablespoons honey
1 teaspoon vanilla extract
1 cup Rice Krispies cereal
1 cup quick oats
1/4 cup raisins
1/4 cup finely chopped lightly salted dry-roasted peanuts
Melt the butter in a medium saucepan over medium heat. Remove the pan from the heat and stir in the peanut butter, confectioners' sugar, honey and vanilla. Stir in the Rice Krispies and oats and allow mixture to cool.
Stir in raisins. Form mixture into 1-inch balls then roll each in chopped peanuts, pressing to coat.
Store these in the refrigerator.
TASTY ALTERNATIVE: Use almond butter in place of peanut butter and chopped almonds to roll them in.
I love this time of year! Farmer's markets are bursting at the seams with colorful fruits and vegetables. Melons in all shapes and sizes beckons me to take them home. Large bins and trailers are spilling over with corn that has just been picked that morning. Their fresh aroma fills the air as I sort through the ears, placing them in my canvas bag.
Whether you are purchasing corn from the farmer's market, corner fruit stand or the grocery store I have a few tips to help you choose the best corn.
*Buy local-your corn will be fresher
*Choose husks that look fresh and green with no drying. The silk should be golden and fresh looking.
*Pull back the husk to expose some of the kernels. They should be well filled out and evenly spaced. Pop a kernel with your fingernail-it should squirt milky juice. If the kernel is tough to get through, move on to another ear.
*Refrigerate your corn as soon as you get them home-still in their husks. This helps to preserve the moisture in the kernels. Don't place them next to strong-flavored foods because corn absorbs odors easily.
*Shuck the corn right before cooking
Did you know that corn loses half it's sweetness within 24 hours after picking? So eat that corn as soon as possible.
Here is a corn salad recipe that is well worth trying. It's fresh summery taste shows off the sweetness in the corn.
Roasted Corn Salad
ROASTED CORN SALAD
Yield: Makes 4 servings
2 ears fresh corn
1/2 cup shelled edamame, cooked
1/4 cup chopped red onion
1/4 cup small-diced red bell pepper
1 tablespoon finely chopped fresh cilantro
1 tablespoonextra virgin olive oil
1 tablespoon lemon juice
1 1/2 teaspoon finely grated ginger
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
If you choose to grill your corn, soak the whole ear of corn in cold water for about 30 minutes. Grill the corn in the husk for 10 to 15 minutes, turning once. Let cool then remove the husks. Alternatively, you can shuck your corn, bring a large pot of water to boil. Drop the shucked ears into the boiling water, turn heat off and let them sit for abaout 3-4 minutes. Remove from the water, run under cold water to stop the cooking.
Cut the corn from the cob into a bowl; combine with edamane, red onion, red bell pepper and cilantro. Blend together the olive oil, lemon jluice, grated ginger, salt and pepper; drizzle over the vegetables. Toss to combine.
Cover and chill in the refrigerator until ready to serve.
Grilled tomatoes? Creating a bit of herb smoke from the bbq while roasting tomatoes and garlic gives a nice flavor to this coulis.
What's a coulis you ask?
It's just simply a term referring to a thick puree or sauce.
Sounds fancy, but is really easy to make.
6-8 sprigs of fresh oregano
4-6 sprigs of fresh thyme
4-6 sprigs of fresh cilantro
6 medium tomatoes, cored
1 head garlic, top quarter cut off
2-3 tablespoons olive oil
Salt and freshly ground pepper to taste
Soak the herb sprigs in cold water in a ziploc bag for at least 20 minutes. Prepare the grill to medium-high. Drizzle the tomatoes and garlic with the olive oil. Make a bed of herbs directly on the grill. Arrange the tomatoes and garlic on top of the herbs. Cover with a piece of foil to seal in the heat. Grill for about 30-45 minutes or until the tomatoes are roasted and slightly charred and the garlic is just softening. Remove from the grill and let cool.
Squeeze the garlic cloves out of their skins into a saucepan. Pull the skins from the tomatoes then add them to the saucepan. Add 1-2 tablespoons more of olive oil and simmer for 15 minutes. Process in a food processor and season to taste with salt and pepper. Set aside to cool.
Now you have a base for a simple pasta dish, pour it over a grilled chicken breast or use it on toasted crostini topped off with some fresh mozzarella cheese and chopped basil.
There are so many possibilities...how would you use this sauce?
My husband, Rich, went fishing in Alaska a couple of weeks ago and came home with a boat load of salmon! What a great opportunity to create many new recipes! Fire up the grill for this recipe-you can even roast the tomatillos on the grill as well-keep the heat outside!
Remember--cook the fish approximately 10 minutes per inch of height of the fillet. Overcooked fish, especially salmon, gets really strong flavored and the flaky texture goes away.
DRY RUB
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon brown sugar
¼ teaspoon finely ground coffee (optional)
Kosher salt and freshly ground pepper
1 pound wild Alaska sockeye salmon, skin on
Extra virgin olive oil for brushing
In a small bowl, combine the cumin, chili powder, brown sugar and coffee. Pat the salmon fillet dry. Season with salt and pepper and dredge in the spice mixture, patting to distribute the rub evenly on the fish and drizzle both sides of the salmon with the olive oil. . (If your fillet has the skin on, just season the flesh side but oil both sides). You can put the rub on the fish up to 2 hours ahead of time.
Preheat a grill, brushing the grates with oil before putting the fish on (or use a fish basket). Grill the salmon fillets, flesh side down first and turning only once, until nearly cooked through, 8 to 10 minutes). Transfer the salmon to a plate. Serve with Roasted Tomatillo Salsa.
You can put the spice rub on the fillets a few hours ahead of time. Cover with plastic wrap and put them in the refrigerator. Take them out about 30 minutes before you put them on the grill.
We were all so hungry that we gobbled the salmon right up! Sorry-but here's what the plate looked like after!!
ROASTED TOMATILLO SALSA
About 8 small tomatillos, husked and rinsed
1 large jalapeno chile, stemmed
4 sprigs of fresh mint, leaves removed
2 tablespoons fresh lime juice
¼ cup chopped white onion
Salt to taste
Preheat broiler. Line a baking sheet with aluminum foil. Arrange tomatillos and jalapeno chile on prepared baking sheet. Broil until tomatillos and jalapeno chile are soft and blackened in spots, about 5 minutes per side. Cool; transfer tomatillos, jalapeno chile, and any juices on the baking sheet to a blender or food processor. Add the fresh mint leaves, onion and lime juice; blend to a coarse puree. Transfer salsa to a serving bowl and season with salt.
Makes about 1 cup and can be made up to a day ahead.
Tomatillos are a fruit sometimes called Mexican green tomato. It resembles a small green tomato in size, shape and appearance, except for the fact that is has a thin papery-husk. Their flavor has hints of lemon, apple and herbs. Be sure to remove the husk before using.
It's hard to improve chocolate gelato-unless you add some fresh cherries to it! Gelato is the wonderful Italian "ice cream" containing less fat and air so it has a denser texture and full flavor. You will need an ice cream maker for this recipe-but believe me you will use it a lot!
FOR THE GELATO
3 cups whole milk, divided
3/4 cup premium cocoa powder (unsweetened)
2/3 cup granulated sugar
1 1/2 tablespoons cornstarch
1 cup fresh cherries, pitted and chopped
FOR THE COMPOTE
1/4 cup sugar
1 pound fresh cherries, pitted and halved
To prepare the gelato, pour 2 cups of the milk into a medium sauce pan. Bring to a simmer over medium heat. Do not let it boil.
Combine the cocoa, sugar, cornstarch and the remaining cup of milk in a medium mixing bowl; whisk until smooth. Add the hot milk to the cocoa mixture and whisk to combine. Pour the mixture back into the sauce pan and return to the heat. Cook, stirring constantly. Simmer gently, stirring, for an additional 2 minutes. The mixture will be the consistency of warm pudding or a thick cake batter.
Pour the mixture through a fine mesh strainer into a clean mixing bowl. Set the bowl into a larger bowl filled with ice cubes and stir the mixture until it has cooled to room temperature. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming, then refrigerate, tightly covered, for at least 8 hours.
Pour the chilled mixture into the bowl of an ice cream machine. Freze according to manufacturer's instructions. When the gelato has reached soft serve consistency, stir in the fresh cherries. Pack the gelato in a cold container, press plastic wrap against the surface, and cover the container the container with a lid. Store in the freezer. For the bast texture, serve the gelato on the day it is made.
To prepare the compote, combine 1/4 cup sugar and cherries; toss well. Let stand at room temperature for 1 hour. Serve the compote on top of the gelato.
Great recipe for grilling. Use fresh herbs and apples! Give this one a try-I know you'll love it!
Yield: Makes 4 burgers
FOR THE BURGERS:
1/2 pound ground round beef
1/2 pound ground pork
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1/2 teaspoon salt
Freshly ground black pepper
4 burger buns
Preheat grill to medium high. Combine the beef, pork, rosemary, sage, salt and pepper in a medium bowl. Form into 4 patties. Grill them for about 4 minutes on each side or until juices run clear.
FOR THE CHIVE MAYO:
1/2 cup yogurt, sour cream or mayonnaise (low fat is fine)
2 tablespoons chopped fresh chives
3-4 dashes Tabasco sauce
Salt and pepper to taste
Combine all ingredients in a small bowl. Refrigerate until needed.
FOR THE APPLE SLAW:
3 apples of your choice, peeled, cored and grated
2-3 teaspoons extra-virgin olive oil
1 teaspoon fresh lemon juice
1/2 teaspoon lemon zest
Salt and pepper to taste
Combine all ingredients in a medium bowl and refrigerate until needed.
Toast the buns and spread each top with the chive mayo. Place burger on the bun and top with the apple slaw.
Summer is finally here and our gardens will soon be brimming with produce. Here is a simple way to use those good-for-you greens as well as other fresh veggies from the garden or the farmer's market. This recipe is a great way to "think outside the recipe"--what I mean- use this as a starting point and challenge yourself to use what you have. Remember recipes are a "guideline"-not set-in-stone rules.
This recipe makes 4 servings
1/4 cup fresh Italian parsley, chopped
1 garlic clove, minced
1 large bunch of greens (such as spinach, mustard greens, kale, broccoli rabe, etc.) bout 1 pound, thick stems
removed, spinach left whole, other greens cut into 1-inch strips making about 10 cups packed.
1 small onion, julienne
12 ounces pasta of your choice
5-6 tablespoons extra-virgin olive oil, divided
1/2 cup coarsely chopped, pitted Kalamata olives
1/2 cup crumbled feta cheese (about 3 ounces)
Toasted pinenuts
Mix the parsley, lemon zest and minced garlic in a small bowl and set aside.
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup pasta water.
Meanwhile, in a large skillet over medium heat, add 2-3 tablespoons olive oil then add the onion, saute until tender and translucent. Add the greens and saute until tender.
Pour drained cooked pasta to a large bowl, add the greens, 1-2 tablespoons remaining olive oil and toss. Stir in olives, feta and enough reserved pasta cooking liquid to moisten. Season with salt and pepper. Sprinkle with the parsley mixture and serve with toasted pinenuts sprinkled over.
On April 22nd we celebrate Earth Day. Earth Day was founded in 1970 to inspire awareness and appreciation for the Earth's environment. Part of celebrating Earth Day is cooking seasonally and buying locally. This soup has no cream to thicken it, only the potato. Give it a try, I think you'll like it.
1 tablespoon extra-virgin olive oil
3 medium shallots, minced (about 1/4 cup)
1 clove garlic, minced
1/2 teaspoon salt
One small bunch asparagus spears, bottoms removed, sliced 1/4-inch (about 1 cup)
4 cups vegetable stock (preferably organic)
1 medium-sized potato, diced into 1/4-inch cubes
1 sprig fresh tarragon
1 teaspoon freshly squeezed lemon jluice
Pince of ground white pepper
Pinch of salt
Croutons and/or asparagus tips for garnish
In a medium saucepan, warm olive oil over medium-low heat. Add the shallots, garlic and salt. Sweat vegetables on low heat until shallots are soft and translucent, about 5 minutes. Add asparagus to saucepan and cook 5 minutes more.
Add the vegetable stock, potatoes and tarragon. Cover and bring to a boil. Lower the heat and simmer about 30 minutes, stirring occasionally.
Remove from the heat, discard the tarragon sprig. Puree the soup in a blender, or use a stick blender in the pot. If desired strain the soup through a large fine-mesh strainer to remove any remaining lumps. Return the soup to the saucepan and rewarm.
Season the soup with a bit of lemon juice, pepper and salt to taste. Garnish with croutons and/or asparagus tips. Serve immediately.
With the spring season in bloom, so are my herbs. One herb that is not common to most people is lovage. It's a very large plant that has leaves that look like celery leaves, and tastes very much like it too. It makes wonderful soup, but today I've used it in an oil to top a white bean dip. If you don't have access to lovage, use equal parts parsley leaves and celery leaves.
1 14.5 ounce can cannellini or other white bean, drained, reserving the liquid
2 cloves garlic, minced
2 teaspoons fresh thyme
1/2 cup olive oil, divided
Salt and pepper to taste
Drain the beans, reserving the liquid. In a food processor, pulse the drained beans, garlic, fresh thyme until combined. With the processor running, add 2-3 tablespoons olive oil. Add some of the reserved bean liquid to smooth out the dip to desired consistency. Salt and pepper to taste. Transfer to a shallow serving bowl.
To make the parsley oil (or lovage oil), in a food processor pulse the leaves until finely chopped. While the processor is running add the remaining oil and puree until smooth. Season with salt and pepper. You may serve it as is, or strain the oil before serving.
Make a well in the center of the dip with the back of a spoon. Pour some of the parsley oil into the well and serve with pita chips or flatbread cut into wedges.
NOTE: The bean dip and parsley oil can be made ahead and refrigerated separately for up to 2 days. Bring to room temperature before serving.
The sun is shining and the air is warm, the daffodils and crocus' are all in bloom with the tulips not far behind. It looks like spring outside, but how about at your table? I love making this Pasta Primavera recipe because it LOOKS like spring!
Here's the ingredients:
8 ounces fettuccini (or any other pasta)
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 cup chicken stock
1 cup heavy cream
1 bunch asparagus, cut in 2-inch slices
1 cup shelled green peas (or frozen will work!)
1 lemon, zested and juiced
1/4 cup chopped fresh basil leaves
1/2 cup Parmesan cheese, grated
Salt and freshly ground black pepper
Toasted pine nuts for garnish (optional)
Bring a pot of salted water to a boil and cook the pasta according to the package directions. While the pasta is cooking prepare the sauce.
In a large saucepan, heat the olive oil over medium-low heat. Add the onion and cook for 2-3 minutes until the onion is soft but not browned. Add the garlic, cook for 30 seconds, being careful not to brown. Add the stock, cream, lemon zest and turn the heat up to high. When it begins to boil, add the vegetables and cook until the asparagus is tender-crisp, about 3 minutes. Turn off heat.
Drain the pasta (do not rinse) and add it back to the pot. Pour in the sauce and mix to coat the pasta. Add the lemon juice, basil, Parmesan, salt and pepper. Toss again and serve immediately.
Garnish with toasted pine nuts.
There you go! Springtime in a bowl! Of course you can substitute many spring and summer veggies to your liking.
Sometimes you can't tell by the weather outside, but when you see your herbs poking out of the ground, you know spring has arrived! I love springtime in my herb garden. Even though it's a lot of work in the beginning of the season, you will reap great rewards all season long with flavorful herbs just outside your kitchen door.
Start by raking out all the leaves and sticks that have wintered over in your garden. Next cut back the dead wood and stems from your herbs. Here is my sage plant that is about 4 years old. It's huge-but loves being cut back in the spring.
You will notice near the base of your plant new leaves sprouting. This is where you want to cut back to. Always cut ABOVE the lowest leaf sprouts. This might seem like a drastic cut for your plant, but trust me, it will grow very fast once the weather warms up.
One of my favorite springtime herbs are chives. They are usually the first to poke out of the snowy garden bed. You don't need to do anything with them but clean out any debris that may be on top of the plant. Soon you will be seeing flower buds among the slender spikes.
Tarragon and oregano both grow up from the crown of the plant. All last year's growth is dead, so cut all that back. You'll see the new leaves right on the ground. They grow fact, so get those plants cleaned up as soon as you can.
The rewards of growing your own herbs is the bright, flavorful taste they bring to the food you prepare. Nothing tastes better that the freshness of herbs.
I always get in the mood to prepare corned beef around St. Patty's Day then wonder why I don't cook this more often. I love the taste of corned beef and is really easy to do.
Corned beef is readily available in grocery stores in March. It comes with a little spice packet, but I like to add a bit more mustard seed, allspice berries and one or two bay leaves to my pot. Rinse the meat with cold water before adding to your pot, add cold water to come half way, add your spice packet contents and added spices. Bring to a boil then reduce the heat to simmer and cover for about 1 hour.
Now it's time to add your veggies. Red potatoes are great in here, but try some carrots, rutabagas, and parsnips. Try to cut them all about the same size, so they will be cooked all at the same time. Place the lid back on and continue to simmer for another hour.
When the veggies are tender, remove them to a serving bowl, remove the meat and place on a cutting board. You can add a couple of wedges of cabbage to the water at this time and simmer while you slice the meat.
Leftovers are wonderful-in fact I think the meat is better the next day.
