contact 

Use the form on the right to contact Maggie.

           

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Blog

Basic Corn Beef and Cabbage

Maggie Stopera

  • 3 lbs. corned beef brisket with spice packet
  • 5 lbs. red potatoes
  • 3 carrots, peeled and cut into 3 inch pieces
  • 1 large onion sliced
  • 1 small head green cabbage cut into small wedges
  • 1 small head purple cabbage

Directions

  1. Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
  2. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
  3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

White Cheddar Cheese Béchamel Sauce

  • 3 Tbls.  Unsalted Butter
  • ¼ Cup Flour
  • 3 Cups Whole Milk
  • ¼ Tsp. Cayenne Pepper
  • ¼ Tsp. Ground Nutmeg
  • 1/2 Tsp. Dry mustard
  • 1-½ cups Shredded white cheddar cheese
  1. Melt butter in saucepan, add flour and cook about 1 minute, stirring.
  2. In another saucepan, heat milk to scalding.
  3. Gradually add the milk to the butter and flour mixture, bring to boil whisking constantly.
  4. Reduce heat to simmer.
  5. Add cayenne pepper, nutmeg, and dry mustard. Simmer about 5 minutes.
  6. Stir in shredded white cheddar cheese, until melted and smooth.
  7. Cover with plastic wrap to prevent skin from forming, let cool. Can be stored in zip lock bags and store in freezer, to be used for later use, or use immediately, spread on tart or pizza crust.

Rye Pizza Dough

Prep 20 m    Ready In 1 hour, 30 minutes 

Ingredients

  • 1 1/2 cups unbleached all-purpose flour
  • 1 cup whole wheat flour 
  • 1 cup rye flour 
  • 1 teaspoon salt 
  • 1 1/2 cups water, divided 
  • 1 tsp. brown sugar 
  • 2 ½ tsps. Active dry yeast
  • 1 Tbls. Caraway seeds
  • 2 tablespoons extra-virgin olive oil 
  • 1/2 cup all-purpose flour for kneading dough, or as needed

Directions

  1. Mix 1 1/2 cups all-purpose flour, 1-cup rye flour, 1-cup wheat flour, and salt together in a bowl.
  2. Pour 1/2 cup water into a microwave-safe bowl; heat in microwave for 30 seconds. Stir brown sugar into water until dissolved; add yeast and stir. Let mixture stand until bubbling, about 10 minutes.
  3. Pour yeast mixture into flour mixture.
  4. Pour remaining 1 cup water into a microwave-safe bowl, add caraway seeds, and heat in microwave for 30 seconds. Stir olive oil into the warm water; pour over flour mixture. Knead flour mixture, adding more all-purpose flour if dough is sticky, until dough is smooth and holds together.
  5. Form dough into a ball and place in a bowl. Cover bowl with a damp towel and let rise until doubled in size, about 1 hour.
  6. Punch dough down and transfer to a floured work surface. Roll or shape dough into desired shape.
  1. Mix 1 1/2 cups all-purpose flour, 1-cup rye flour, 1-cup wheat flour, and salt together in a bowl.
  2. Pour 1/2 cup water into a microwave-safe bowl; heat in microwave for 30 seconds. Stir brown sugar into water until dissolved; add yeast and stir. Let mixture stand until bubbling, about 10 minutes.
  3. Pour yeast mixture into flour mixture.
  4. Pour remaining 1 cup water into a microwave-safe bowl, add caraway seeds, and heat in microwave for 30 seconds. Stir olive oil into the warm water; pour over flour mixture. Knead flour mixture, adding more all-purpose flour if dough is sticky, until dough is smooth and holds together.
  5. Form dough into a ball and place in a bowl. Cover bowl with a damp towel and let rise until doubled in size, about 1 hour.
  6. Punch dough down and transfer to a floured work surface. Roll or shape dough into desired shape.