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Six Years Ago: Underwater Club
The second installment of Charlie's Charcuterie brings us to corned beef. What a treat. As usual we sourced the meat from Marin Sun Farms, we love our happy cows. This recipe was quite a bit easier to make than I thought it would be. The result was a deliciously cure flavored meat, perfectly accompanied with sauerkraut and mustard. Method:
Five pounds pasture raised and finished happy beef brisket
2 Tb pickling spice
The Brine:
1 gallon of water
2 cups kosher salt
1/2 cup sugar
1 ounce pink salt
3 minced garlic cloves
2 tablespoons pickling spice.
1. Combine all the brine ingredients together in a large pot and bring to a simmer until the salt and sugar have dissolved. Remove pot from heat and allow brine to cool to room temp then refrigerate until completely cool.
2. Place the brisket in the brine and weight it down with a plate to keep in submerged. Refrigerate for 5 days.
3. Remove the brisket from the brine and rinse it under cool running water.
4. Place the brisket in a pot and cover it with water. Add the remaining pickling spice and bring to a boil. Reduce the heat, cover and simmer for about 3 hours. Replenish with water as needed.
5. Remove the corned beef from the cooking liquid. Slice the beef and serve warm.
Enjoy!
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Vegetarians' beware: Charlie's corned beef
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419
One Year Ago: Don't forget to pack Frankie
We lay in bed next to one another reading our respective books, mine either about food or photography and him a biography of some hero or antihero. It is our ritual. It is comfort. In my periphery I see his eyes drift from the page and he gets a funny smirk on his face. I ask him what he is thinking about. He reminisces about summer days in South Africa, running over the sand dunes towards the ocean. It is amazing how vivid our memories can be. We can smell it and taste it. We close our eyes and for a moment we are there.
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Summer Dreams
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416
Two Years Ago: With Love, Grandma Verna
Three Years Ago: A Big Sur sneak-away
Six Years Ago: A world apart. How South Africa is different from home.
I have been up to my neck in taxes the last few days. Uggg. Fortunately I have a weekend up in Tahoe with the family to look forward to. Each night we will be taking turns making dinner. My mom and I will be making dinner the second night, my contribution: the best Brussels sprout recipe. ever. Ground, meet gauntlet.
This recipe is one that I found on the Williams Sonoma recipe site.
Ingredients:
- 6 oz. bacon, diced. I used the bacon that Charlie made, but use the best quality bacon you can find.
- 5 shallots, minced
- 4 lb. brussels sprouts, halved lengthwise. I use the small brussels sprouts. They crisp up more nicely.
- 1 cup roughly chopped roasted and peeled
chestnuts (fresh or jarred) - 2 Tbs. chopped fresh thyme
- Salt and freshly ground pepper, to taste
Directions:
Preheat an oven to 425ºF.
In a large roasting pan or ovenproof sauté pan over medium heat, cook the bacon until crisp, 5 to 8 minutes. Add the shallots and cook until soft, about 2 minutes. Increase the heat to medium-high, add the brussels sprouts, chestnuts, thyme, salt and pepper and stir well.
Transfer the pan to the oven and roast for 15 minutes, then stir the ingredients. Continue roasting until the brussels sprouts are tender and crispy, about 10 minutes more. Transfer to a serving dish and serve immediately. Serves 6.
In a large roasting pan or ovenproof sauté pan over medium heat, cook the bacon until crisp, 5 to 8 minutes. Add the shallots and cook until soft, about 2 minutes. Increase the heat to medium-high, add the brussels sprouts, chestnuts, thyme, salt and pepper and stir well.
Transfer the pan to the oven and roast for 15 minutes, then stir the ingredients. Continue roasting until the brussels sprouts are tender and crispy, about 10 minutes more. Transfer to a serving dish and serve immediately. Serves 6.
Mary:
This looks really good and I'll try it but I really love your Mom's Brussel Sprouts regipe
(02.18.11)
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The best brussels sprout recipe. Ever.
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411
Six years ago: South Africa's Townships
Five years ago: Our last day, Goodbye Charlie.
Two years ago: Flying to Las Vegas
A couple of weeks ago my family got together for a weekend in Napa. We had a wonderful breakfast at Matteo's house and then a limo picked us up. We spent the rest of the day winery hoping. What a wonderful Christmas present! Thank you so much for the day Matteo and Ravi, we enjoyed every minute.
Click the image below to watch a video of our day.
Anonymous:
Thanks for sharing, looks like it was a blast!! A memorable gift.
(02.15.11)
Lisa Teso:
wow, these photos made my heart ache... i miss these people to a ridiculous degree.
(02.15.11)
Auntie Julie:
Thanks for sharing Sara!
(02.15.11)
Anonymous:
I love it...that was a fun weekend. Thanks for putting this together Sara. -Matteo
(02.15.11)
Yvette McGinty:
Sooooooooooooooo jealous!
(02.16.11)
Anonymous:
This was such a fun day. Thanks Sara for capturing it!
(02.17.11)
randy:
Thanks for including us in your video!!! :-)
(02.18.11)
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A wine country weekend
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410
Together, they laugh. Life is to be enjoyed and these two obviously get that. I had so much fun with Sharlene and Josh at their engagement session. It was a treat to spend the afternoon with them out at the Point Bonita light house. Josh has keys to the light house so we were able to go inside the light house, it was pretty amazing. I am so excited to shoot their wedding, I know it is going to be a wonderful day.
Be sure to check out their beautiful engagement slideshow!
Josh:
Love the blog........everyone will love these pics, they are gggggrrrrreeeeaaattttt!!!
(02.10.11)
Sharlene:
Thanks so much Sara! These are so awesome!
(02.10.11)
corlynn:
OMG can a couple be more gorgeous!!!!!!! This pictures are absolutely fabulous! I love every one of them. Can I get one to blow up and frame? Thanx for sending them guys. I love you both!
corlynn
(03.09.11)
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Sharlene + Josh: Engaged | Point Bonita Engagement Session
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