This is the last meal made with our home cured corned beef. Traditionally this dish is referred to as red flannel hash due to the use of beets which lend their deep coloring to the dish. It turns out that the only beets I had left from our CSA were golden and chioggia varieties. Just as delicious, but 'red' no longer seemed appropriate. Plaid flannel hash was born.
The recipe I used is from the May 1993 issue of Gourmet magazine. Nick's parents received their Gourmet subscription faithfully starting sometime in the early 80's all the way up until publication stopped a few years back. Over the years they kept every issue, neatly organized by month and year, creating a well stocked pantry library. Just recently they decided it was time to send them on to new homes. Nick received two issues, coordinated with some personal life milestones, for his recent birthday. It was really fun to look through both of them. Food publications have changed drastically over the past couple decades in style and format. Perhaps the biggest change I noticed was the complete lack of web addresses in the 1993 issue. "Need more information? Call this phone number and we will be happy to assist you." Ah, how times have changed. I am happy to report, however, that the recipes are still delicious, and retroactively now found online.
2 comments:
OMG, I love the library of old Gourmet mags! And how sweet is that to note the important milestones in one's life through food.
Jess, thanks for that nice note recently. So good to hear from you!
-E
I know, Nick's parents are awesome! The note was my pleasure, Erin. I was thrilled to see you on Design Sponge! It was very well deserved recognition for your beautiful and inspiring blog. Cheers!
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