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Blind Pigeons
Names for food are fascinating. The Poles call them Halubky, Betty Crocker titled them Stuffed Cabbage, as a child growing up in an ethnically rich area: NYC suburbs we heard other names, but Blind Pigeons stuck. By any name, as cabbage is coming out of the gardens, and cole slaws have sided many dinner plates, give the cabbage a front row ticket. The tomato sauce tops off the colors with red highlights… oh so fashionable! Halubky or Blind Pigeons1 head cabbage, large1 c cooked and cooled long grain rice2 lb ground beef1 small onion chopped fine2 eggs1/2 t saltpepper to taste1 large can pureed tomatoes 1 can condensed tomato soup1…
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Tasty Tuesday: Corned Beef &Cabbage Must be St Patty’s Day Soon!
Let’s hear it for the goofiness of St Patrick’s Day. It is a day when if you have an I or an R, S,or an H in your name.. hey! You’re Irish. SO go ahead and celebrate. No need to paint your hair green, tip green beer, or start dancing a jig… Just wear some green and try some Irish cuisine. The simplest and childhood memory for me (Norwegian, Dutch and German mix here) was dressing in as many shades of green as I could rummage in my closet. Panic would hit if I didn’t find an obviously Irish outfit. One foolish year I decided to wear orange in protest.…
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Glazed Brussels Sprouts with Bacon and Bread Crumbs
We have had our first frost, first freeze and therefore our gathering of the Brussels Sprouts. These little ‘cabbage heads’ grow on a tall spike, spiraling around the spear from top to bottom. They are not the easiest vegetables to harvest, as they have to be cut off of the stalk, plopped in a bucket and lugged inside… and did I mention that it is near freezing! Ah, but that is just an added touch to these beauties. There are 9 full quart zip-lock bags in our freezer just waiting to be served in style. I love this recipe as it highlights the Brussels Sprouts, but escapes the bitter taste…
