Slow-Cooker Corned Beef and Cabbage

2 stalks celery, cut in half4 carrots1 medium onion, cut in 4 wedges4 – 6 red potatoes, quartered1 corned beef brisket (4 pounds), flat cut12 ounce bottle Guinness Stout1 tablespoon corned beef spices, pickling spices, or the ones that come with the brisket1 medium cabbage, cut in 6 wedges Horseradish Sauce:½ cup heavy cream¼ cup… Continue reading Slow-Cooker Corned Beef and Cabbage

Potato Salad with Sausage and Grainy Mustard Dressing

1 pound small red potatoes, cut in half1 pound small yellow new potatoes, cut in half3 tablespoons cider vinegar1 tablespoon +½ teaspoon salt¼ cup coarse-grain mustard3 tablespoons cider vinegar3 tablespoons sugar¼ cup peanut or vegetable oil1/3 cup dry cured sausage (like salami, pepperoni, or soppressata) cut into ¼ inch to one half inch pieces½ cup… Continue reading Potato Salad with Sausage and Grainy Mustard Dressing

Pumpkin Mashed Potatoes with Spinach and Fennel (or Celery)

A meatless version of a Chilean dish, charquicán. Just like the other meatless charquicán recipe on my blog, the fennel and spinach do not mash up with the potatoes, but retain their separate textures. Also, the potato skins, though thin, are a significant presence in the mash. To make it again, I’m going to have… Continue reading Pumpkin Mashed Potatoes with Spinach and Fennel (or Celery)

Roasted Vegetables and Chickpeas

I have never made this recipe before, even though I liked well enough to copy it to 3" x 5" card. My inaction is partly the fault of my filing system – physical cards and a physical box. I am hoping, once I have all the recipes digitized, but I’ll be able to find all… Continue reading Roasted Vegetables and Chickpeas