Even though it’s not St. Patrick’s Day, I can not wait until March to cook one of my favorite meals! To start, brown scones, corned beef cabbage with parsley-mustard sauce, followed by chocolate-stout cake with Guinness ice cream

BROWN SCONES

2 1/4 cups all-purpose flour

3/4 cup whole-wheat flour

3 tablespoon kosher salt

2 tablespoons plus 2 teaspoons baking powder

9 tablespoons unslated butter, chilled and cut into small cubes

1 cup plus 2 tablespoons buttermilk

Preheat the oven to 375 degree Fahrenheit

Place the flours, sugar, and baking powder in a food processor, and process 30 seconds, until well combined.

Add the butter and pulse about 10 times, until the mixture is a coarse meal.

With the machine running, quickly pour in 1 cup of the buttermilk. Stop the machine as soon as the dough comes together. It’s important not to overwork the dough.

Turn the dough onto a lightly floured work surface and bring it together with your hands into a large ball. Divide the dough into three pieces, and shape each of them into 5-inch-wide disc. Cut each disc into quarters.

Brush the tops of the scones with a little buttermilk. Place on a lightly buttered baking sheet and bake 25 minutes, until the scones are golden brown.

CORNED BEEF AND CABBAGE WITH PARSLEY-MUSTARD SAUCE

One 6-pound corned-beef brisket

2 onions

4 whole cloves

2 bay leaves, preferably fresh

1/2 bunch thyme

2 chiles de arbol

6 small carrots

9 golf ball-sized turnips

1 1/4 pounds yellow potatoes, peeled

1 medium green cabbage (about 2 pounds)

Parsley-mustard sauce (recipe follows)

*NOTE: timing is important aspect of this meal. While the meat is resting, finish cooking the vegetables. Though you can prep the vegetables in advance, it’s the best to wait and cook them at the last moment.

Preheat the oven to 325 degrees F

Place the coned beef in a large deep pot and cover with water by 6 inches. Bring to a boil over medium heat.

Cut the onions in half lengthwise, peel them, and poke one clove into each half.

When the water comes to a boil, turn off the heat and add the onions, bay leaves, thyme, and chilies. Cover the pot with plastic wrap (yes, it can go in the oven), aluminum foil, and a tight-fitting lid if you have one.

Cook the corned beef in the oven 4 to 4 1/2 hours, until it’s fork-tender. (Carefully remove the foil and plastic and pierce the meat with a fork. If the fork doesn’t penetrate easily, the corned beef is not ready.)

While the beef is cooking, peel the carrots, leaving 1/2 inch of stem. Cut the carrots in half lengthwise. Trim the turnip tops, leaving 1/2 inch of stem attached. Cut the turnips in half through the stems. Cut the potatoes into 1-inch chunks. Remove any tough outer leaves from the cabbage and slice it in half through the core. Cut each cabbage half into three wedges, leaving the core intact to hold the leaves together.

When it’s done, remove the meat from the oven, let it cool in a few minutes, and transfer it to a baking sheet.

Turn the oven up to 375 degree F.

Return the meat to the oven for about 15 minutes, until it browns and crisps on top. Let the corned beef rest 10 to 15 minutes before slicing it. Meanwhile, skim the fat from the broth. (There probably won’t be very much.) Taste the broth. If it tastes good-not too salty but nicely seasoned and meaty-set half of the liquid aside in a medium saucepan. If the broth is salty, add a little water before setting half of it aside.

Add water to the broth in the large corned-beef cooking pot until you have enough liquid to poach the vegetables. Bring to a boil over high heat, then turn the heat down to medium, and add the potatoes to the pot. Simmer 5 minutes and then add the cabage, turnips, and carrots. (If your pot is not big enough, divide the broth into two pots, adding more water if needed.) Simmer over low heat 15-20 minutes, until the vegetables are very tender. Test each type of vegetable occasionally, and if one is ready before the others, use tongs or a slotted spoon to take the vegetables out of the broth.

Taste the reserved broth and the vegetable-cooking broth. Combine them to your taste. If the vegetable broth tastes best, use it for the finished broth. If the vegetable broth is watery but has good flavor, add a little of it to the reserve broth, to you liking. Or, if you like the meat broth best, use it by itself.

Place the cabbage on a large warm platter. Slice the corned beef against the grain into 1/4-inch thick slices. Arrange the meat over the cabbage. Scatter the other vegetables over and around the platter. Pour over a good quantity of your chosen broth, and drizzle with the parsley-mustard sauce. Pass the extra broth and sauce at the table.

PARSLEY-MUSTARD SAUCE

Place the shallots, vinegar, and 1/4 teaspoon salt in a small bowl, and let sit 5 minutes. Pound the parsely with a mortar and pestle and add it to the shallots. Whisk in the mustard and olive oil, and season with a squeeze of lemon juice, a pinch of pepper and a pinch more salt, if you like. Be careful not to over season, since the corned beef may be on the salty side.

CHOCOLATE-STOUT CAKE WITH GUINNESS ICE CREAM

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly ground nutmeg

1 cup Guinness stout

1 cup molasses

1 1/2 teaspoons baking soda

3 extra-large eggs

1/2 cup dark-brown sugar

1/2 cup granulated sugar

1 cup vegetable oil

1 teaspoon unsalted butter, softened

Guiness ice cream  (recipe follows)

Preheat the oven to 350 degree F

Sift the flour, cocoa powder, cloves, cinnamon, and nutmeg together into a large mixing bowl.

Pour the beer and molasses into a medium pot, whisk together, and bring to a boil over medium-high heat. Remove from the heat, and whisk in the baking soda. Don’t be surprised when it foams up.

In another bowl, whisk together the eggs and both sugars, mixing well to combine. Whisk in the oil, and then the beer mixture.

Make a well in the center of the dry ingredients. Pour in the liquid ingredients, whisking slowly until just incorporated. Be careful not to overmix or the cake will be tough.

Pour batter into a lightly buttered Bundt pan and bake 30 minutes. The cake is done when it begins to pull away from the sides of the pan and the top surface is just starting to crack. When you insert a skewer into the center, it should come out mostly clean. To kepp the cake moist, cover it with a dry kitchen towel as it cools. After 30 minutes, invert the cake onto a platter.

Serve slices of the cake with scoops of the Guinness ice cream.

GUINNESS ICE CREAM

1/2 vanilla bean

1 cup whole milk

1 cup heavy cream

2/3 cup Guimmess stout

2 tablespoons plus 2 teaspoons molasses

3 extra large egg yolks

1/3 cup granulated sugar

1/2 teaspoon pure vanilla extract

Split the vanilla bean in halt lengthwise. Using a paring knife, scrape the seeds and pulp into a medium saucepan. Add the vanilla pod, milk, and cream, and bring to a boil over medium heat. Turn off the heat, cover and allow the flavors to infuse for 30 minutes.

While the cream is infusing, whisk the beer and molasses together in a small saucepan, bring to a boil, and then turn off the heat.

Whisk the egg yolks, sugar, and vanilla extract together in a bowl. Whisk a few tablespoons of the warm cream mixture into the yolks to temper them. Slowly, add another 1/4 cup or so of the warm cream, whisking continuously. At this point you can add the rest of the cream mixture in a slow, steady stream, whisking continuously. Pour the mixture back into the pot, and return to the stove.

Stir the beer mixture into the cream and cook the custard over medium heat, 6 to 8 minutes, stirring frequently with a rubber spatula and scraping the bottom and sides of the pan. The custard will thicken and when it’s done wil the coat the back of the spatula. Strain the mixture, and chill at least 2 hours in the refrigerator. When the custard is very cold, process it in an ice cream maker according to the manufacturer’s instructions.

HAPPY LABOR DAY WEEKEND!!  I LOVE THIS HOLIDAY! IT SIGNALS A SLOW DOWN TO A BEAUTIFUL SUMMERTIME AND WELCOMES THE FALL.  IT HAS ALWAYS REPRESENTED TO ME A TIME OF NATIONALISM, I REMEMBER AS A GIRL, MY FATHER HOISTING THE FLAG AT THE HOUSE AND WE WOULD BE CELEBRATING ON MY FATHERS SAILBOAT, AND BOATERS ARE FANTASTICALLY INTO NATIONAL HOLIDAYS LIKE THIS! SO MY MEMORIES  ARE FILLED WITH THE SMELL OF THE SEA, AND MY HEART IS ALWAYS FILLED WITH HOW LUCKY WE ARE TO LIVE IN A COUNTRY WHERE WE REALLY DO HAVE FREEDOM!

I WISH EVERYONE A HEART FILLED HOLIDAY, AND A WONDERFUL WEEKEND TO MAKE LASTING MEMORIES AND ENJOY YOUR FAMILY AND FRIENDS, AND OF COURSE, JAMIE LOVES SATURDAY MENU!

GREEN MANGO WITH TOMATO SALAD

2 firm green mangoes, peeled

4 medium-sized tomatoes, cubed

2 medium-sized onions, finely chopped

Fish sauce to taste

Pepper to taste

2 tablespoons fresh coriander, finely chopped

*Slice mangoes and finely cube flesh. Place in a bowl and add the rest of the ingredients and toss lightly.

*Cover with plastic wrap and refrigerate until use. Toss before serving.

SPICY GRILLED SHRIMP

1/2 cup butter

2 cloves garlic, minced

1 teaspoon ground peppercorns

1 teaspoon olive oil with a dash of red pepper flakes added

2 tablespoons chopped fresh parsley

1 1/2 pounds raw medium shrimp, peeled

2 tablespoons olive oil

Salt and pepper

*In a small saucepan combine butter, garlic, peppercorns and oil with red pepper. Simmer over low heat until butter is melted and the garlic begins to sizzle. Remove from heat and stir in the fresh parsley.

*Thread shrimp on 4 or 5 skewers and brush with olive oil. Place the shrimp in center of cooking grate and grill 4 to 5 minutes until pink. Turn once during grilling. Remove shrimp from skewers, toss with butter mixture and serve hot.

BLACK BEAN AND CORN SALSA

19 ounces drained and rinsed black beans

1/2 cup chopped red onion

1 tablespoon chopped fresh cilantro

1 tablespoon diced jalapeno pepper (ribs and seeds removed)

1 tablespoon lime juice

1/4 teaspoon chili powder

1 large tomato (chopped and seeded)

1 minced garlic clove

12 ounces kernel corn, drained

1 1/2 cup thawed frozen corn kernels

1/2 tsp salt

*Combine all ingredients into a medium-sized bowl. Cover and chill at least two hours to blend flavors.

TACOS WITH GREEN PEPPER SALSA

Makes 2 servings

2 chicken breasts, cut into thin strips

1 can drained and washed cannellini beans

1 red onion, thinly sliced

1 red chili, chopped

1 clove garlic, crushed

Small bunch of coriander, chopped

1/2 lemon (juice only)

Salt and freshly ground black pepper

1/2 cup sour cream

4 taco shells

SALSA

3 plum tomatoes (de-seeded and chopped)

1 red chili, chopped

1 green pepper, finely chopped

1/2 red onion

1/2 lemon (juice only)

1 tablespoon olive oil

GARNISH

1/4 cup cucumber, finely sliced

1/4 cup cheddar, grated

1/2 red onion, diced

*In a deep pan, sauté the chicken in a small amount of oil until just cooked. Add the beans, onion, chili, garlic and chopped coriander. Add lemon juice and season then mix in a little sour cream.

*In another bowl mix the salsa ingredients together.

*To serve, spoon the chicken mix into the taco shells and add some salsa. Dollop a little more sour cream inside, garnish with the cucumber, grated cheddar and red onion.

BEEF, PEPPER AND MUSHROOM KABOBS

Makes 4 servings

1 tablespoon fresh lemon juice

1 tablespoon extra-virgin olive oil

1 tablespoon water

2 teaspoons Dijon mustard

1/2 teaspoon chopped fresh oregano

1/4 teaspoon freshly ground black pepper

1 pound boneless top sirloin steak (cut into 1 inch squares)

1 large red bell pepper (cut into 1 inch pieces)

12 large mushrooms

2 cups cooked brown rice

1/4 cup pine nuts, toasted

*In a large bowl, whisk together the lemon juice, oil, water, mustard, oregano and black pepper. Add the steak, bell pepper andmushrooms, tossing to coat. Alternately thread the steak, bell pepper and mushrooms on each of the 4 metal skewers. Set aside.

*Prepare the rice according to the package directions and keep warm. Meanwhile, place the kabobs on a grill over medium coals.

*Grill uncovered, turning occasionally for 8-11 minutes or until a meat thermometer measures 145 degrees (for medium-rare). Mix the toasted pine nuts into the rice. Serve the kabobs over the rice mixture, allowing 1/2 cup rice per serving.

GRILLED CORN RELISH

Makes 4 servings

3 tablespoons lime juice

1 tablespoon cooking oil

2 cloves garlic, minced

2 fresh ears of corn

1 teaspoon chili powder

1 small avocado (seeded, peeled and cut up)

1/2 cup chopped red sweet pepper

1/4 cup snipped fresh cilantro

1/4 teaspoon salt

*Combine lime juice, oil and garlic in a medium bowl. Remove husks from corn and scrub ears with a stiff brush to remove silks. Rinse, pat dry and brush corn lightly with juice mixture. Sprinkle corn with chili powder. For a charcoal grill, place corn on the grill rack directly over medium coals. Grill uncovered for 25 to 30 minutes or until tender, turning occasionally.

*For a gas grill, preheat grill and reduce heat to medium. Place corn on the grill rack and cover grill. Add avocado, sweep pepper, cilantro and salt to remaining lime juice mixture and toss well. Cut corn kernels from cob and stir into avocado mixture.

MELON, PAPAYA AND CUCUMBER SALAD

3 small cantaloupes (about 4 pounds)

1 medium-sized firm, ripe papaya (peeled, seeded and diced)

1 medium-size cucumber (peeled, seeded and diced)

2 teaspoons minced fresh mint or 1 tablespoon dried mint

3 tablespoons lime juice

1 tablespoon honey

Mint sprigs

*Cut 2 melons in half lengthwise. Scoop out and discard seeds.  Set melon aside.

*Peel, seed and dice remaining melon and transfer into a large, nonmetal bowl. Add papaya, cucumber, minced mint, lime juice and honey. Mix gently and combine.

*Set a melon half in each of 4 bowl. Spoon a fourth of the fruit mixture into each melon half. Cover and refrigerate for up to 4 hours. Just before serving, garnish each melon half with mint sprigs.

PICNIC RICE SALAD

Makes 6 servings.

4 cups cooked brown rice (orzo is also an awesome alternative)

1 (2.5 ounces) can sliced black olives, drained

6 scallions sliced then

1 cup cooked green peas

2 large tomatoes or 8 cherry tomatoes, chopped

1/3 cup salted, shelled sunflower seeds

1/4 cup shredded basil leaves

4 tablespoons olive oil

1 1/2 tablespoons balsamic vinegar

Salt and pepper to taste

*Combine rice, olives, vegetables, sunflower seeds and basil. Whisk together oil, vinegar, salt and pepper. Add to rice mixture and toss.

TRIPLE-BERRY CRISP

1 1/2cup fresh blackberries

1 1/2 cup fresh raspberries

1 1/2 cups fresh blueberries

4 tablespoons white sugar

2 cups all-purpose flour

2 cups rolled oats

1 1/2 cups packed brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 1/2 cups butter

*Preheat oven to 350 degrees. In a large bowl, gently toss together blackberries, raspberries, blueberries and white sugar. In a separage large bowl, combine flour, oats, brown sugar, cinnamon and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom on a 9/13 inch pan.

*Cover with berries and sprinkle remaining crumble mixture over the berries. Bake in the preheated oven for 30 to 40 minutes or until fruit is bubbly and topping is golden brown.

WATERMELON-HONEYDEW KABOBS WITH DRESSING

DRESSING

3 tablespoons fresh lime juice

3 tablespoons sugar

1 1/2 teaspoons poppy seeds

1/4 teaspoon salt

1/2 cub vegetable oil

KABOBS

2-3 pounds honeydew melons (halved and seeded)

1 small seedless watermelon (cut into 3/4 inch-thick slices)

24 6-inch bamboo skewers

*Whisk first 4 ingredients in a medium bowl.  Gradually whisk in oil.

*Using a large melon-baller, scoop out 72 balls of honeydew. Using a 1 1/4 inch round fluted cookie cutter, cut out 48 rounds from watermelon slices.

*Alternate 3 honeydew balls and 2 watermelon rounds on each skewer. Chill for 4 hours and serve with dressing.

SENSATIONAL STRAWBERRY VODKA LEMONADE

12 ounces frozen lemonade

1 quart strawberries (pureed in blender)

1/2 cup sugar or Splenda

Vodka (as needed!)

*Mix all ingredients together and chill for 3 to 4 hours. If you can’t wait, serve over ice and drink immediately!

HAVE A FABULOUS WEEKEND! ENJOY!

LOVE, JAMIE

I love to cook, and if i weren’t working in interior design and launching JAMIE on line, I would probably have a small restaurant.  Haute-Casul food.

So Saturday is becoming JAMIE LOVES SOMETHING TO DO WITH FOOD.  I am thinking menu for the day-so if you would like please drop me a note and let me know if you like the idea and if you enjoyed the recipes.!

Have a Great Saturday! Love, Jamie

MENU:

JAMIE’S CEASAR

FILET MIGNON ON THE GRILL

HERB STUFFED TOMATOES

SWEET POTATO WEDGES WITH A LEMONGRASS CREME FRAICHE DIPPING SAUCE

PRICKLY PEAR MARGARITA

AND SPRINKLES CUPCAKES FOR DESSERT!

JAMIE’S CEASAR:

Bousin cheese-garlic and fine herbs-no low fat here

Head of Romaine-well chilled

Several Anchovies

Half the juice of a fresh lemon

Grated parmesean to taste

Splash of Worcestershire

Half of teaspoon of Dijon Mustard

1/3 Cup Olive Oil

1. use about half the boursin cheese-put in a wooden salad bowl-mash in the anchovies really well

2.add the dijon mustard, the splash of worcestershire and the lemon juice.  it should have a creamy consistency

3. add in the oleic oil use a fork to kind of whip it up.  taste to add salt and fresh peper

4. add the romaine in torn pieces and toss really well, sprinkle with the parmesan cheeses and croutons.

If you are really a crouton fan-the best are to take a sourdough bread, fresh, cut up into cubes toss with olive oil and some fresh garlic that has been chopped really well-put some olive oil in a pan and add the croutons, not too hot or they will butn.  these are a hit-throw them in the salad and you are there!

FILET MIGNON

I put the grill on medium and I let the filets sit out to room temp-a bit of fresh sea salt and a little bit of fresh rosemary chopped-these rock! If you want you can wrap in bacon-remember-never pierce the filet-use your finger to push it if it has a bit of bounce back med rare let sit before you serve!

HERB STUFFED TOMATOES (Recipe by Yotam Ottolenghi)

This provencal-style starter is quick to prepare. Serve it with a little salad of seasonal leaves and a few broken pieces of robust goat cheese.

Serves 4 as a small starter

INGREDIENTS

4 medium tomatoes (ripe but firm)

salt

1 large onion, finely chopped

2 garlic cloves, finely chopped

12 wrinkly black olives, pitted and roughly chopped

2 tbsp olive oil

1/4 panko bread crumbs! these are Japanese bread crumbs and believe me are so time saving and delicious!

2 tbsp chopped oregano

3 tbsp chopped parsley

1 tbsp chopped mint

1 1/2 tbsp chopped capers

black pepper

DIRECTIONS

Preheat the oven to 325F. Trim off about 3/8 inch from the top of each tomato and discard. Use a little spoon or a melon baller to remove the seeds and most of the flesh, leaving a clean shell. Lightly salt the inside of the tomatoes and place upside down in a colander, to drain off some moisture.

Meanwhile, put the onion, garlic, olives and 1 tablespoon of the oil in a medium pan and cook on low heat for 5 to 6 minutes, to soften the onion completely. Remove from the heat and stir in the panko, herbs, capers and some pepper. Taste and add salt, if you like.

Wipe the insides of the tomatoes with a paper towel, then fill them up with the herb stuffing, pressing down very gently as you go. You want a nice dome of stuffing on top.

Place the tomatoes in a  greased ovenproof dish and drizzle lightly with the remaining oil. Bake for 35 to 45 minutes, or until the tomatoes soften. Serve hot or warm.

SWEET POTATO WEDGES WITH LEMONGRASS CREME FRAICHE (Recipe by Yotam Ottolenghi)

My right-hand person with this book was Claudine Boulstridge. Claudine tried most of the recipes diligently and came back with criticisms, insights and general common-sensical observations. Despite her gracious nature I could always rely on her to tell me if something I’d come up with was utter rubbish. To top it all, she is also very creative. This is one of her recipes and it’s wonderful.

Serves 4

Ingredients

3 medium sweet potatoes (about 2 lbs in total)

4 tbsp olive oil

1 ½ tsp ground coriander

¾ tsp fine sea salt

1 fresh red chile, finely diced

1 cup cilantro, leaves picked

Dipping sauce

½ lemongrass stalk

¾ cup crème fraiche

grated zest and juice of 2 limes

1 inch fresh ginger, peeled and grated

½ tsp fine sea salt

Preheat the oven to 400F. Wash the sweet potatoes but don’t peel them. Cut each lengthways in half. Cut again lengthways into quarters and then once more in same way, so you are left in the end with eight long wedges.

Place them in a roasting pan that has been lined with parchment paper and brushed lightly with some of the olive oil. Brush the wedges with the remaining oil and sprinkle with a mixture of the ground coriander and salt. Roast for about 25 minutes, or until the sweet potato is tender and golden brown. Remove from the oven and allow to cool down a little. (The wedges can be eaten warm or at room temperature.)

To make the dipping sauce. Very finely chop the lemongrass or grind finely in a spice grinder. Whisk with all of the other ingredients for the dipping sauce and set aside.

When ready to serve, place the wedges on a large, flat serving dish. Sprinkle with the diced chile and cilantro leaves, and serve with the sauce on the side.

PRICKLY PEAR MARGERITAS

Ingredients

• 3 ounces tequila blanco
• 1/2-ounce Cointreau
• 1 1/2 ounces lime juice
• 2 ounces prickly pear syrup( try whole Foods or a specialty food store-easy to find and worth the trip!)
• Kosher salt and turbinado sugar, for garnishing the glass
• Kumquats and lime peels, for garnish

Directions