From the Kitchen and Bar – corned beef, veggies and wine (and a quickie bit of art)

wine splash
I was spending time looking for a good wine glass image and it finally dawned on me “you nitwit, you can make your own, being an artist and all…”

Time for a food and drink post.  (if you are new, be aware that if you follow me, you’ll get more than food and drink.  You’ll also get my unvarnished thoughts about politics and religion).

This week we corned a beef. My spouse and I were craving a Rueben sandwich and since we hadn’t done any foodie things for awhile, we decided that we could make our own corned beef. The local grocery store had buy 1 get one free for London Broils (a cut of top round) so I got two of them and pickled the one. There are a bevy of recipes on the internet (here’s one for example), but as long as you have salt, bay leaves, coriander seeds, allspice berry, etc you can make this. I like to add star anise for a little mysterious “I can’t quite identify that flavor”.  One thing that isn’t completely necessary is the nitrate that will make the meat the classic dark pink that you see in a deli. I use Morton’s TenderQuick for my curing salt since it’s the easiest to find for me.

Generally, corned beef is made with beef brisket, which is quite a bit fattier than top round. Our corned beef is pretty dry, but it tastes great. With the sauerkraut, swiss cheese and thousand island dressing aka ketchup, mayo, sweet pickle relish mixed (my husband adds a little sriracha and garlic too), it works out. This is on jewish rye bread, thinly sliced with the classic caraway seeds. We assemble the sandwiches and cook them on the small grill that makes our stove perfect for us. https://www.youtube.com/watch?v=m_PfAhAAp6k

I also decided to try a couple of vegetables I hadn’t had before. I got a spiralizer and now am making long ribbon of various veg. One was a purple sweet potato, which when spiralized and then cooked, looked rather like a plate of Klingon gagh It tasted great though.

Yucca fries also made it onto my plate. I thought potatoes didn’t have much flavor but yucca seems to have no flavor at all. They do make for a crispy fry though.

Last but not least, I finally got to taste some durian. Durian is a strange tropical fruit and when it’s presented on the various food shows here, people get all dramatic about it, declaring you either love it or hate it. I got some freeze dried and, in true freeze dried fashion, it has the texture of Styrofoam. The flavor, to me, is garlic tropical fruit. I love garlic so it’s fine but I could take it or leave it. I’m kinda disappointed it isn’t more drastic. It’s rather like when I finally got to taste truffles. They taste like garlicky mushrooms. A nice thing but definitely not worth crazy amounts of money.

As for drink, I finally got my hands on a bottle of Apothic Sparkling Red. I have a weakness for bubbly wines, especially red ones. I’ve had Rosa Regale, which is sweeter than the Apothic. The color of the Apothic is a lovely true ruby red. I’ll definitely be picking up more of this.

Dinner tonight will be bread and triple crème brie. Our grocery store had a buy one get one free for this too 😊

Here’s a bit of art I was working on today, a fantasy waterfall.

8 thoughts on “From the Kitchen and Bar – corned beef, veggies and wine (and a quickie bit of art)

  1. Corning a beef sounds like a great way to spend an afternoon. We love a bit of cooking DIY as well and just started our first apricot wine going yesterday. Hopefully it will be good enough to drink straight but we also plan to fortify it up to a brandy.
    I’ve now read a few of your “unvarnished thoughts” and I admire your confidence in what you have learnt about life and the universe. I really do. My problem is the more I read and discuss with others, the more questions I end up with! Enjoy the Reuben!

    Liked by 1 person

    1. Recipe for the apricot wine please? And I’m all about fortified wines.

      More questions is great! If you’d ever like to chat, please let me know. Ask any question you’d like of me. I’ll give you what I think.

      Like

Leave a Reply (depending on current posters, posts may be moderated, individually or en masse. It may take a day or two for a comment to be released so don't panic). Remember, I control the horizontal, I control the vertical. And also realize, any blog owner can see the IP address and email address of a commenter.)

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.