Growing up in beautiful New England was a blessing for so many reasons.  The small town simple life made way for creativity and adventure.  As kids we walked to school, rode our bikes to the lake, climbed ‘the mountain’ for fun, went to every Friday night basketball game, and loved our lobsters & chowders, grinders, maple syrup, and New England Boiled Dinners.  Each year as we welcome in the Autumn season I think of soups and stews and pumpkins and foliage and New England.

This was the view from our back yard and this link gives you a live view of Mt. Monadnock.  So even from 1200 miles away I can be reminded of her beauty with the click of a button.  Very cool.

The town I grew up in, Jaffrey, New Hampshire, is perhaps most known for our glorious mountain, Mount Monadnock.  Her rocky peak can be seen from as far away as Boston on a clear day.  Over 100,000 people hike Mount Monadnock each year, making it the second most climbed mountain in the world, and perhaps the most painted and written about mountain in America.  Ralph Waldo Emderson’s poem Monadnoc suggested there is much to learn from the spiritual balance of nature that is ever present on the mountain.  His writing inspired Henry David Thoreau, who himself camped on the side of Mount Monadnock.

New England is certainly rich in history, however less recognized for her cuisine.  Yes, Lobsters and Chowders are probably the first things that come to mind, but New England Boiled Dinner has earned her place in the history books.  According to Presidential lore (and a wonderful article published in Yankee Magazine), it seems President Grover Cleveland, who was mostly an everyday Joe, came into his presidency on the heals of a food snob.  The former President, Chester Arthur, favored French dining and insisted on each dish being called by it’s French name.  One evening President Cleveland caught a whiff of the unmistakable glorious aroma of New England Boiled Dinner wafting from the servants quarters.  He traded his dinner for theirs and later declared “It was the best dinner I had had for months.”

New England Boiled Dinner is ‘meat and potatoes’ in it’s most pure and simplest form.  In the early days, cold winter nights called for well stoked fires.  Well stoked fires invited big pots of inexpensive and readily available ingredients, such as root vegetables straight from the garden and a big piece of fatty meat for flavoring.  This one pot meal might just be THE dish that made leftovers sexy.  Have I told you about Red Flannel Hash?

Print

New England Boiled Dinner {Corned Beef & Cabbage}

New England Boiled Dinner is ‘meat and potatoes’ in it’s most pure and simplest form. It’s a wonderfully hearty one dish meal the whole family will enjoy.

Course Entree

Servings 6

Ingredients

• 3 1/2 lb. corned beef brisket with seasoning packet
• 20 peppercorns optional
• 10 whole cloves optional
• 2 bay leaves optional
• 3-4 small turnips peeled and quartered
• 4-6 red new potatoes peeled and cut in half
• 4-6 large carrots peeled and cut in half
• 3-4 small onion peeled
• 2-3 parsnips peeled and cut in half
• 1 small head cabbage cut into fourths
• 3-4 beets peeled, reserved to cook separately
• crusty bread optional
• softened butter optional

Instructions

• Place corned beef and seasoning packet in a large Dutch oven and completely cover with water. If you are using corned beef brisket that does not come with a seasoning packet, add peppercorns, cloves, and bay leaves to the pot.
• Bring to a simmer and then cover. Maintain a gentle low simmer for 3 1/2 – 4 hours until the meat is tender when a fork is inserted.
• Remove the meat and cover with foil to keep warm. Add all vegetables (except the beets) to the pot, increase the temperature and bring to a low boil/high simmer. Continue cooking 20-30 minutes longer until vegetables are tender.
• For the beets, peel and quarter. Wrap in parchment paper and microwave for 8-10 minutes until just fork tender.
• To slice the meat, locate the direction of the grain, then thinly slice against the grain.
• Serve family style on a large platter with a side of reserved broth, a big crusty bread, and plenty of softened butter.

The post New England Boiled Dinner {Corned Beef & Cabbage} appeared first on Lemony Thyme.

Corned Beef Hash with Poached Eggs.  Designed for breakfast, hearty enough for dinner, and really great leftover.

One benefit of food blogging is that from time to time we have to make a dish more than once.  Especially if it’s a holiday themed recipe that needs to get out ahead of time.  That’s exactly what happened this year in preparation for St. Patrick’s Day…times three.  Yes, we cooked three rounds of corned beef between March 6th and March 17th.  One for my New England Boiled Dinner post, one for my office St. Patrick’s Day Luncheon, and one for us to enjoy on St. Patty’s Day.

Needless to say we wound up looking for ways to incorporate the leftovers.  I could not wait to make Red Flannel Hash.  B on the other hand was holding out for this more traditional version of Corned Beef Hash.

We started with a diced onion, along with boiled new potatoes and the leftover corned beef.  The key to a nice crispy hash is a good skillet, preferably cast iron, a generous amount of butter, and the patience to let it sizzle untouched.

The onion is sautéed in butter until tender.  Then the diced potatoes and corned beef are added.  The mixture is pressed into the pan and allowed to brown lightly on one side, untouched, before being turned over.

Once browned on one side, the hash is flipped in sections, additional butter is added if needed.  The hash is again pressed into the pan to continuing cooking, undisturbed, until the second side is also nice and brown.

Something really special happens when the salty corned beef forms a crispy layer then marries with the buttery onion and potatoes.  It’s that same something found in most rustic dishes, that are so full of character and flavor.

We served our Corned Beef Hash with Poached Eggs and fresh parsley.  I’m certain we won’t be waiting until next March to enjoy this favorite again.

Print

Corned Beef Hash {with Poached Eggs}

Something really special happens when the salty corned beef forms a crispy layer then marries with the buttery onion and potatoes. It’s that same something found in most rustic dishes, that are so full of character and flavor.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 2 cups cooked corned beef cubed
• 4-5 cooked new potatoes cubed
• 1 onion diced
• 3-4 Tbl. butter
• 3 Tbl. fresh parsley chopped
• Freshly cracked black pepper
• 4 eggs for poaching

Instructions

• In a large cast-iron skillet over medium heat, melt 2 Tbl. of butter. Add onion, sauté until translucent. Increase heat to medium-high, then add the cubed corned beef and potatoes, pressing mixture into skillet. Allow to cook undisturbed for 7-10 minutes, until bottom begins to brown.
• Turn hash over in sections, adding additional butter if needed, then press into the skillet. Cook second side 5-7 minutes until nicely browned.
• Meanwhile prepare poached eggs.
• Serve hash topped with poached eggs, chopped fresh parsley, and cracked black pepper.

The post Corned Beef Hash {with Poached Eggs} appeared first on Lemony Thyme.

Red Flannel Hash might be characterized as New England Boiled Dinner‘s better half.  As the story goes, no Boiled Dinner is officially over until the last of the red flannel hash is served.  And since no boiled dinner has ever been eaten in just one sitting, this heavenly hash is the icing on the cake if you will.

Red Flannel Hash is not much more than chopped up meat, potatoes, onion, and beets (which give this dish it’s signature red color) but it’s what you do with these ingredients that makes this hash….as comfy as your favorite flannel pajamas.

In cast iron skillet, melt butter over medium heat and saute onion until tender.  Add garlic, thyme, salt, and pepper and saute another minute.  Throw in the diced cooked corned beef, potatoes, and beets and and let is sizzle in the pan.  Resist stirring…we’re looking for a nice crispy bottom before we give the whole thing a big flip.  Trust me the buttery crunchy bits make this hash….special.  Continue cooking until bottom is nicely browned.  Season with salt & pepper to taste.  Serve topped with poached eggs.

The salty flavors of the corned beef snuggled up to the warmth of the onion and potatoes and wrapped in a blanket of subtle sweetness from the beets….oh my my Red Flannel Hash, how I love you.

Print

Red Flannel Hash {Sunday Brunch}

Course Breakfast

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 4 Tbl. butter
• 1 cup onion diced
• 1 garlic clove minced
• 1 tsp. lemony thyme minced
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1 1/2 cups cooked corned beef cubed
• 1 1/2 cups cooked potatoes cubed
• 1 1/2 cups cooked beets cubed
• additional butter if needed
• 4 eggs for poaching

Instructions

• Melt butter in large cast iron skillet over medium heat.
• Add onion and saute until tender.
• Add garlic, thyme, salt & pepper and saute and additional minute.
• Add cubed corned beef, potatoes, and beets.
• Press down with spatula and continue cooking over medium heat until bottom becomes crispy brown, 7-10 minutes.
• Flip entire mixture, adding additional butter if sticking to the pan, press down with spatula.
• Continue cooking an additional 5-7 minutes until crispy brown.
• Serve topped with poached eggs.

The post Red Flannel Hash {Sunday Brunch} appeared first on Lemony Thyme.

I’ve been playing around lately with new ideas for dips.  We took a Crab Rangoon and turned it inside out, creating a creamy crab dip with Wonton Chips on the side.  This Hot Reuben Dip is made with that kind of twist in mind.  Take the yummy ingredients that make The Classic Reuben Sandwich so popular and serve it with Jewish rye Party bread.  One more easy crowd pleasing recipe to add to your next finger food spread.

One pound of deli sliced corned beef (then diced), 8 ounces shredded Swiss cheese, one 16-ounce pouch of sauerkraut (or 14-ounce can) well drained, 3/4 cup mayonnaise, 1/4 cup ketchup, 1 Tbl. horseradish, 1 tsp. Worcestershire sauce, salt & pepper.  That’s it.  Mix it all up, pour it into a casserole dish and bake it at 400 degrees for 20 minutes.

Set this Hot Reuben Dip out with an assortment of cold beverages and you’ve got yourself a room full of happy.

Print

Hot Reuben Dip

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 10

Ingredients

• 1 pound deli-sliced corned beef cubed
• 1 8- ounce block Swiss cheese shredded
• 1 16- ounce pouch or 14-ounce can sauerkraut drained well
• 3/4 cup mayonnaise
• 1/4 cup ketchup
• 1 Tbl. prepared Horseradish
• 1 tsp. Worcestershire sauce
• 1/2 tsp. freshly ground black pepper
• salt to taste

To serve…

• 1 sleeve Jewish rye party bread.

Instructions

• Preheat oven to 400 degrees.
• Combine all ingredients in a medium bowl and mix well. Pour into a 1 1/2 quart casserole dish and bake for 20 minutes.
• Serve with Jewish rye party bread.

The post Hot Reuben Dip appeared first on Lemony Thyme.

Sometimes less is more. 

I know I’ve said that recently in a post.  I’m intentionally practicing that line.  Sometimes less is more.  Key word here ‘sometimes.’ 

Perhaps to a fault, I’ve always been a fan of ‘the more the merrier.’ However last night called for a simple, quick and easy dinner. 

Let me back up and tell you that I had the most wonderful day yesterday.  Due to circumstances beyond her control (two little ones at Urgent Care), our office Santa Bethany had to call in for backup Elves. She needed someone to deliver Christmas gifts to the family our company members sponsored.  

I had the privilege of being that Elf. 

Spur of the moment forced me to put aside all the things I thought I should be doing on the day before Christmas Eve. Instead I was able to breathe in the joy that comes from giving. 

Our delivery of coats and shoes, gift cards and games, paid power bills and rent money, to this unsuspecting single mother of six boys was a bit overwhelming.  

I’m not sure if the much needed gifts were what brought her to tears or simply knowing that there are people who care and want to help.  My heart swelled with Christmas spirit and it hasn’t let up since.

Building the Sandwich

The Classic Reuben Sandwich is rye bread layered with thinly sliced corned beef, Swiss cheese, sauerkraut, and Russian dressing, then pan grilled to perfection. 

I like to take this sandwich to triple decker status, then press it while grilling.

Homemade Russian Dressing is the way to go.  Just a few simple ingredients combine to make this creamy slightly tangy dressing delicious.

And if you love a Reuben as much as we do, make a batch of this Hot Reuben Dip next time you’re hosting a party.  All those same great flavors in a dip.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

Print

The Classic Reuben Sandwich

The Classic Reuben Sandwich on fresh bakery marble rye bread with a schmear of amazing Homemade Russian Dressing was just right.

Course Sandwich

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

For the Russian dressing…

• 1/2 cup mayonnaise
• 2 Tbl. ketchup
• 1 tsp. Worcestershire sauce
• 1 tsp. prepared horseradish
• freshly cracked pepper
• pinch cayenne pepper
• salt to taste if needed

For the sandwich…

• 6 slices marble rye bread
• 1/2 lb. thinly sliced corned beef
• 1/4 lb. thinly sliced Swiss cheese
• 1 cup sauerkraut
• 1/2 cup Russian dressing

Instructions

For the Russian dressing…

• Combine all ingredients, adjust according to taste. Refrigerate any unused dressing.

For the sandwich…

• Spread Russian dressing on one side of each bread slice, then layer corned beef, Swiss cheese, and sauerkraut in triple-decker fashion.
• Melt butter in large skillet, pan grill sandwiches until nicely browned, using a bacon press or similar to weigh it down. Add additional butter then turn sandwiches browning other side.

The post The Classic Reuben Sandwich {with Homemade Russian Dressing} appeared first on Lemony Thyme.

Corned Beef & Cabbage Egg Rolls {with Russian Dressing}.

Recipe inspiration you ask?  Day after St. Patrick’s Day leftovers meets an open package of wonton wrappers on the second shelf of the refrigerator…and the plotting begins.  By the time I woke up this morning they had formed a bond and a plan.  When I opened the fridge door the Ziploc bag of wonton wrappers had neatly made it’s way to the top of the container of leftover boiled dinner.  Clearly it was a case of love at first sight.

Who was I to doubt their intentions?

I simply julienned the leftover cooked carrots, cabbage and corned beef, then added some thinly sliced scallion.  Since I was using smaller wonton wrappers, instead of full sized egg roll wrappers, it didn’t take much to fill them up.

I turned the wrapper at an angle so I could fold in the points from each side, before bring up the bottom point and rolling.  A little water on the top edges sealed the rolls.

Once they were rolled I cooked the egg rolls in batches in about a 1/2-inch of canola oil, seam side down, turning once so they were golden brown on each side.  It seems leftover corned beef dinner and wonton wrappers know a thing or two about Eating Out of the Fridge/Pantry and recipe creativity.  These egg rolls were absolutely delicious.

Our favorite use for leftover corned beef is the beloved Classic Reuben Sandwich, which we serve with Homemade Russian Dressing.  That dressing seemed like a natural pairing for our Corned Beef & Cabbage Egg Rolls.  It was.

Be sure to check out our New England Boiled Dinner recipe for instructions on how to prepare Corned Beef & Cabbage.

The post Corned Beef & Cabbage Egg Rolls {with Russian Dressing} appeared first on Lemony Thyme.