Thursday, March 17, 2011

THURSDAY'S "THIS AND THAT"

WINTER & SPRING SIDE-BY-SIDE

We have a weird tradition here in Charlotte and perhaps in other areas of the country.  Pansies are planted in the Fall and then bloom all Winter long.  At the beginning of Spring, one removes the beautiful Pansies while they are still in bloom and replaces them with "not as pretty" Vincas.  Here is a photo of a Winter Pansy still blooming next to a Spring Hyacinth.  We brought some of the cut Hyacinths indoors.  While they have a nice odor, our house smelled like a funeral home for a week!
_______________________________________________________
THE SHORT LIFE OF BRADFORD PEAR TREE BLOSSOMS


At the end of February, our Bradford Pear trees burst into beautiful white blossoms. They are lovely other than their strange odor.  Within a few days, the blossoms cover the ground with a snow-like appearance.  Immediately thereafter, the trees burst forth with lovely green leaves, that are literally, a "breath of Spring!" These are decorative trees only.  They do not bear fruit.

When viewed closeup, the fallen blossoms resemble popcorn!





Popcorn or Petals?







_______________________________________________________


GERMAN / IRISH CORNED BEEF BRISKET & CABBAGE

We are both German but love to celebrate many holidays.  For tonight's St. Patrick's Day meal, I have used Irish foods but prepared them German style.  I cooked the Brisket almost the same way that I make German Pot Roast.  It was braised in the oven for three hours along with onions, garlic, carrots and celery.

The sautéed vegetables before adding them to the roasting pan, under the Brisket.  The pan then gets tightly covered before braising it all in a 350〫 oven for 2 1/2 to 3 hours...







The cabbage after cooking it and before reheating it in some butter...





The Corned Beef Brisket before cooking...


Happy St. Patrick's Day To All, Irish Or NOT!












Thursday, March 10, 2011

Yorkshire Pudding

Our nephew, Jeffrey, from NJ, visited us and our daughter, Lynne's family, this week.


The first dinner that I prepared for him was Roast Beef with Yorkshire Pudding.  The "Pudding" was a big hit.  Jeff had never eaten it before and was so surprised that, despite its name, it isn't "pudding!"

Yorkshire Pudding
1 cup all-purpose flour
1 cup milk
2 eggs
½ teaspoon salt
Mix all ingredients with beater until smooth.
About 30 minutes before roast reaches desired temperature, heat a square pan, 9” X 9” or oblong baking dish, 11” X 7” in the oven.
When the roast reaches desired temperature, remove from oven;  increase oven temperature to 425 degrees.  Transfer roast to platter; cover lightly with aluminum foil.  Pour off ¼ cup drippings from roasting pan.  Place drippings in heated square or oblong pan.  (If necessary, substitute butter and oil, since roasts are extremely lean nowadays!)  Pour in pudding batter.  Baked until puffed and golden brown, about 25 minutes.  Cut into squares and serve with the beef.
*This batter can be used for Popovers, as well.  If you cut the recipe in half, it will serve 2 for Popovers.
Makes 4+ servings.  Larger pan will serve more because it will not puff up as much.  Better to slightly over-cook than under-cook.  (Just my opinion!)