Hot Reuben Dip

I love St. Patrick's Day food. It's just yummy and hearty and filling. Makes me feel like I could go throw some logs with bagpipes playing in the background.

I ran to the grocery store Saturday afternoon to pick up the ingredients for the annual Corned Beef and Cabbage dinner on Sunday. I was feeling a bit impatient though, thinking about the fact that I had to wait a whole other day before I could enjoy that yummy dinner. I gave into temptation and grabbed the ingredients for this quick dip as our little St. Patrick's Day eve snack. It's all the goodness of a hearty Reuben sandwich, comes together in a scant 15 minutes and was gobbled up by all members of the family.

Many thanks go to my friend, Melissa, for introducing me to this snack delight.

Hot Reuben Dip
Source: adapted from The Brown Eyed Baker

Ingredients:
8 ounces cream cheese, softened
1½ cups (6 ounces) shredded Swiss cheese
4 ounces deli sliced corned beef, chopped
½ cup Thousand Island dressing
¾ cup drained sauerkraut (I like the refrigerated kind. Or at least the jarred kind. I'm not a fan of the canned stuff.)
Cooking spray

Directions:

1. Preheat oven to 400°F.
2. In a large bowl mix together the cream cheese and thousand island dressing. Add swiss cheese, chopped corned beef and sauerkraut, mix until thoroughly combined.
3. Spray a pie plate or other shallow serving dish with cooking spray. Spread mix evenly in dish.
3. Bake for about 15 minutes, or until bubbly around the edges. Serve hot with pretzel crisps or cocktail-size rye bread squares.

An Irish Supper

We have had a crazy few weeks, and I know I am late with this post. Regardless, this is a fantastic Irish meal.  Don't be tempted to skip the parsley sauce, it is delicious and pairs perfectly with the corned beef. I serve this meal with steamed carrots, but steamed broccoli would also be a good side and look pretty on the plate. It does take some time to make everything, so I would suggest putting the corned beef in to cook, then prepping all the rest of the ingredients. Make the colcannon through step 5. Make the parsley sauce and keep warm, then finish making the colcannon (step 6). If you are going to have carrots or broccoli, prep them along with the rest of the ingredients and steam in the microwave while you are mashing the potatoes or slicing the beef. Enjoy!


Corned Beef with Parsley Sauce and Colcannon
 For the Corned Beef:
2 lbs. corned beef (flat cut is better than point cut)
2 carrots, trimmed, peeled and chopped
1 large onion, peeled and chopped

For the Parsley Sauce: 
2 TBS. butter
2 tsp finely chopped yellow onion
2 TBS. flour
3/4 cup milk
1 tsp. chopped fresh parsley
1/2 tsp. English  mustard (I use stone ground)
Pinch nutmeg
Salt and black pepper

For the Colcannon:
4 lbs. large red potatoes (about 9) peeled and quartered
12 TBS. butter
1/2 small head cabbage, cored and thickly sliced
2 lightly packed cups chopped greens (any combination of spinach, parsley, kale, or broccoli and cauliflower leaves) 
1 1/3 cups milk
4 scallions (green onions), green part only, chopped
Salt and black pepper


1. For the corned beef: Put beef (including spice packet contents), carrots, and onions into a large pot, cover beef with water, and bring to a boil over high heat. Reduce heat to medium- low, skim foam, cover and simmer until tender, about 2 1/2 hours. Reserve 3/4 cup of the cooking liquid. 


2. For the colcannon: While the corned beef is cooking, put potatoes in a steamer basket over a large pot of simmering water. (I use my pasta pot.) Steam over medium heat until tender, about 45 minutes. (If you do not have a steam option, put potatoes in a large pot and barely cover with water. Boil gently until tender.)

3. Meanwhile, bring 1/2 cup water and 2 TBS of the butter to a boil in a small pot over medium-high heat. Add cabbage, reduce heat to medium-low, and cook until just tender, about 15 minutes. Drain well, discarding liquid, and set aside. 

4. Melt 2 TBS of the butter in a large skillet over medium-high heat. Add chopped greens and saute until just wilted, about 2 minutes. Add cabbage and cook until heated through, 1-2 minutes, then transfer to a large mixing bowl. 

5. Put milk scallions, and remaining butter into a small pot and bring to a simmer over medium heat. Simmer until scallions are softened, 1-2 minutes, then add to cabbage mixture and cover to keep warm. 

6. When potatoes are done, add to cabbage mixture and mash with a potato masher until fluffy and smooth with some chunks. Season to taste. Serve hot. 

7. For the Parsley Sauce: Melt butter in a small saucepan over medium heat. Add onions ad cook until just softened, about 1 minute. Whisk in flour until smooth, about 30 seconds. Whisk in reserved beef cooking liquid, milk, parsley, mustard, and nutmeg, and whisk until smooth. Season to taste with salt and pepper and cook, whisking, until thickened, 4-5 minutes. 

8. Drain and slice corned beef and serve with parsley sauce and colcannon.