Corn Beef Recipe Biography
Source:- Google.com.pk
If timing isn’t everything, it’s a close second.
Take a lovely October morning in Grand Rapids, Ohio, as proof.
Of course I know how to cook breakfast, but going to Miss Lily’s has become an enjoyable morning habit.
On this particular day, two other people had selected the main street restaurant at the same time.
One was Eulene Johnston and the other was Dave Lickert, and therein begins what I have loved doing during my nearly 70 years of newspaper writing; running head-on into a column when it is least expected.
Eulene had driven from Hamler, Ohio, to deliver 14 pies to Miss Lily’s.
Mr. Lickert, from Oregon, had a job in Grand Rapids as a remodeling carpenter and was at Miss Lily’s to try the corned beef hash. I went for an omelet and ended up with material for a column.
The pies that were lined up on the counter were a picture of homemade artistry. Each one was baked to perfection with nicely browned crusts and visible fillings that begged to be cut into.
There was German chocolate, coconut cream, pecan, cherry, Dutch apple, black raspberry, and pumpkin pecan. Eulene was to deliver even more later in the morning.
She baked 50 pies in preparation for the Grand Rapids Apple Butter Festival, which is expected to draw about 60,000 people today. Teresa Marie Frey, Miss Lily’s owner, and Lauri Vanderzwan, the manager, know there are a lot of pie eaters among the festival fans and when the celebration ends at 5 p.m., the pies will be long gone.
Teresa Marie estimates the pies will sell in five hours.
Today’s 50 pies bring the total Eulene has baked for Miss Lily’s in two years to 2,800.
Where does Dave, the carpenter, fit into all of this?
Fortunately, he was sitting at the next table and I had struck up a conversation with him before the pies arrived about mobile phones. When I couldn’t find my camera in my purse or car to take a picture of Eulene’s pies, Dave stepped to the plate to take pictures.
Eulene had her share of her mother’s home-baked pies growing up, but she didn’t learn how to make one or have any inclination to until after she was married 33 years ago.
“Then I thought I had better start to make pies,” she recalled. But there was no recipe.
When her mother explained that she just put handfuls of this and that in a bowl, Eulene decided more accurate measurements were needed before she baked her first pie.
“Hands are different sizes,” she explained. “I asked my mother to put the handfuls of ingredients in a bowl and I would measure each one and write it down.”
She has been using the pastry recipe since.
She prefers lard over Crisco, as her mother always did, because lard ensures a tender crust.
She prides herself on using only fresh fruit and berries and for making the custard fillings from scratch.
“You know, when you stand and stir and stir?” she said referring to the homemade custards. “That’s what I do.”
She recommends Cortlands for apple pies.
Eulene uses two ovens for the Miss Lily’s production, but she rarely bakes a pie for herself and her husband, Steve. If she has to name a favorite from the 42 kinds she makes, it is black raspberry. Her Sawdust pie must be the most unusual in the repertoire. She describes the “sawdust” filling as graham cracker crumbs, pecans, and beaten egg whites.
Here is her recipe for two double-crust 9-inch pie crusts or 4 singles.
Eulene’s Lard Pastry
3 cups flour
1 teaspoon salt
1½ cups lard
1 beaten egg
1 tablespoon cider vinegar
5 tablespoons ice water
Cut lard into combined flour and salt. Beat egg slightly to break up the yolk and add vinegar and ice water to it. Blend into flour and shortening until it all comes together as dough that can be rolled out. Yields dough for two double-crust pies.
Pour 6 cups water and beer into large deep roasting pan. Add coarse salt; stir until dissolved. Add sugar; stir until dissolved. If desired, stir in Insta Cure No. 1. Mix in pickling spices. Pierce brisket all over with tip of small sharp knife. Submerge brisket in liquid, then top with heavy platter to weigh down. Cover and refrigerate 4 days.
Remove brisket from brine. Stir liquid to blend. Return brisket to brine; top with heavy platter. Cover; refrigerate 4 days. Remove brisket from brine. Rinse with cold running water. Can be made 2 days ahead. Wrap corned beef in plastic, cover with foil, and refrigerate.
Place corned beef in very large wide pot. Add stout and enough water to cover by 1 inch. Wrap cheesecloth around bay leaves, coriander seeds, allspice, and chile, enclosing completely, and tie with kitchen string to secure. Add spice bag to pot with beef; bring to boil. Reduce heat to medium-low, cover, and simmer until beef is tender, about 2 1/4 hours. Transfer beef to large baking sheet.
Add turnips and all remaining vegetables to liquid in pot; bring to boil. Reduce heat to medium and boil gently until all vegetables are tender, about 25 minutes. Using slotted spoon, transfer vegetables to baking sheet with beef. Return beef to pot and rewarm 5 minutes. Discard spice bag.
Cut beef against grain into 1/4-inch thick slices. Arrange beef and vegetables on platter. Serve with Horseradish Cream and Guinness Mustard.
Allspice, Baby Turnips, Bay Leaf, Beef, Beef Recipes, Beer, Brine, Brisket, Cabbage, Carrot, Carrot Recipes, Cooking Club, Corned Beef, Dinner, Guiness, Insta-Cure, Irish, Irish Food, Kosher Salt, Lager, Large Groups, Main Course, Main Dishes, Meat, Meat Recipes, Parsnip Recipes, Parsnips, Pickling Spice, Porter, Potato, Potato Recipes, Potatoes, Root Vegetable Recipes, Root Vegetables, Spice, St. Patricks Day, Stout, Turnip, Turnips, Vegetable, Winter
Take a lovely October morning in Grand Rapids, Ohio, as proof.
Of course I know how to cook breakfast, but going to Miss Lily’s has become an enjoyable morning habit.
On this particular day, two other people had selected the main street restaurant at the same time.
One was Eulene Johnston and the other was Dave Lickert, and therein begins what I have loved doing during my nearly 70 years of newspaper writing; running head-on into a column when it is least expected.
Eulene had driven from Hamler, Ohio, to deliver 14 pies to Miss Lily’s.
Mr. Lickert, from Oregon, had a job in Grand Rapids as a remodeling carpenter and was at Miss Lily’s to try the corned beef hash. I went for an omelet and ended up with material for a column.
The pies that were lined up on the counter were a picture of homemade artistry. Each one was baked to perfection with nicely browned crusts and visible fillings that begged to be cut into.
There was German chocolate, coconut cream, pecan, cherry, Dutch apple, black raspberry, and pumpkin pecan. Eulene was to deliver even more later in the morning.
She baked 50 pies in preparation for the Grand Rapids Apple Butter Festival, which is expected to draw about 60,000 people today. Teresa Marie Frey, Miss Lily’s owner, and Lauri Vanderzwan, the manager, know there are a lot of pie eaters among the festival fans and when the celebration ends at 5 p.m., the pies will be long gone.
Teresa Marie estimates the pies will sell in five hours.
Today’s 50 pies bring the total Eulene has baked for Miss Lily’s in two years to 2,800.
Where does Dave, the carpenter, fit into all of this?
Fortunately, he was sitting at the next table and I had struck up a conversation with him before the pies arrived about mobile phones. When I couldn’t find my camera in my purse or car to take a picture of Eulene’s pies, Dave stepped to the plate to take pictures.
Eulene had her share of her mother’s home-baked pies growing up, but she didn’t learn how to make one or have any inclination to until after she was married 33 years ago.
“Then I thought I had better start to make pies,” she recalled. But there was no recipe.
When her mother explained that she just put handfuls of this and that in a bowl, Eulene decided more accurate measurements were needed before she baked her first pie.
“Hands are different sizes,” she explained. “I asked my mother to put the handfuls of ingredients in a bowl and I would measure each one and write it down.”
She has been using the pastry recipe since.
She prefers lard over Crisco, as her mother always did, because lard ensures a tender crust.
She prides herself on using only fresh fruit and berries and for making the custard fillings from scratch.
“You know, when you stand and stir and stir?” she said referring to the homemade custards. “That’s what I do.”
She recommends Cortlands for apple pies.
Eulene uses two ovens for the Miss Lily’s production, but she rarely bakes a pie for herself and her husband, Steve. If she has to name a favorite from the 42 kinds she makes, it is black raspberry. Her Sawdust pie must be the most unusual in the repertoire. She describes the “sawdust” filling as graham cracker crumbs, pecans, and beaten egg whites.
Here is her recipe for two double-crust 9-inch pie crusts or 4 singles.
Eulene’s Lard Pastry
3 cups flour
1 teaspoon salt
1½ cups lard
1 beaten egg
1 tablespoon cider vinegar
5 tablespoons ice water
Cut lard into combined flour and salt. Beat egg slightly to break up the yolk and add vinegar and ice water to it. Blend into flour and shortening until it all comes together as dough that can be rolled out. Yields dough for two double-crust pies.
Pour 6 cups water and beer into large deep roasting pan. Add coarse salt; stir until dissolved. Add sugar; stir until dissolved. If desired, stir in Insta Cure No. 1. Mix in pickling spices. Pierce brisket all over with tip of small sharp knife. Submerge brisket in liquid, then top with heavy platter to weigh down. Cover and refrigerate 4 days.
Remove brisket from brine. Stir liquid to blend. Return brisket to brine; top with heavy platter. Cover; refrigerate 4 days. Remove brisket from brine. Rinse with cold running water. Can be made 2 days ahead. Wrap corned beef in plastic, cover with foil, and refrigerate.
Place corned beef in very large wide pot. Add stout and enough water to cover by 1 inch. Wrap cheesecloth around bay leaves, coriander seeds, allspice, and chile, enclosing completely, and tie with kitchen string to secure. Add spice bag to pot with beef; bring to boil. Reduce heat to medium-low, cover, and simmer until beef is tender, about 2 1/4 hours. Transfer beef to large baking sheet.
Add turnips and all remaining vegetables to liquid in pot; bring to boil. Reduce heat to medium and boil gently until all vegetables are tender, about 25 minutes. Using slotted spoon, transfer vegetables to baking sheet with beef. Return beef to pot and rewarm 5 minutes. Discard spice bag.
Cut beef against grain into 1/4-inch thick slices. Arrange beef and vegetables on platter. Serve with Horseradish Cream and Guinness Mustard.
Allspice, Baby Turnips, Bay Leaf, Beef, Beef Recipes, Beer, Brine, Brisket, Cabbage, Carrot, Carrot Recipes, Cooking Club, Corned Beef, Dinner, Guiness, Insta-Cure, Irish, Irish Food, Kosher Salt, Lager, Large Groups, Main Course, Main Dishes, Meat, Meat Recipes, Parsnip Recipes, Parsnips, Pickling Spice, Porter, Potato, Potato Recipes, Potatoes, Root Vegetable Recipes, Root Vegetables, Spice, St. Patricks Day, Stout, Turnip, Turnips, Vegetable, Winter
Corn Beef Recipe Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Corn Beef Recipe Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Corn Beef Recipe Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Corn Beef Recipe Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Corn Beef Recipe Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Corn Beef Recipe Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Corn Beef Recipe Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Corn Beef Recipe Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Corn Beef Recipe Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Corn Beef Recipe Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Corn Beef Recipe Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Corn Beef Recipe Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Corn Beef Recipe Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Corn Beef Recipe Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
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