When friends visit my home they often ask me why I keep three copies of The Joy of Cooking in my kitchen.  I have and use the 1975 edition, the 1997 edition and the recent 75th anniversary edition, published in 2006.  Each is useful for different reasons. 

The oldest edition includes a recipe for a Rhubarb Custard Pie (page 652) that I have baked every spring since my marriage.  You can also find classic recipes for "opossum", porcupine, muskrat, woodchuck and beaver, including a separate recipe for beaver tail.  Seriously?  Seriously.  I enjoy reading these recipes for entertainment, but hey, one never knows when they might have to cook a porcupine, and when the shit hits the fan, I'll be ready.

With sections like "Cook for a Day, Eat for a Week", "Crowd-Size Recipes", and "30-Minute Recipes", the 75th Anniversary edition of Joy is a useful, enormous cookbook for people who cook on a daily basis.  I also appreciate that the Rombauer-Beckers added many ethnic recipes to this edition, including Indian dishes like "Keema Alu"(page 515) and "Raita" (page 567). 

Now the 1997 edition of Joy is my go-to cookbook and it shows.  I've cooked more recipes out of this cookbook than any other cookbook I own.  Drop it on the floor and it's likely to open to page 795, "Basic Pancakes".  To me, they are the perfect pancakes.  Sweet and custardy, I have to make a double batches of these since my 6 year old can eat 6 pancakes. 

Other classics from this edition include "Turned Roasted Chicken" (page 580) and :"Custard Topped Spoon Bread" (page 779).  Oh, and "Candied Corned Beef" (pge 677).  I'm getting there.  I'm getting there.

Candied Corned Beef might sound weird, but think of it like a glazed ham and it's not so far fetched.  Basically, after boiling a corned beef until tender you bake it with a sweet glaze that ends up crunchy and delicious.  I love serving this with sweet potato fries and green beans.

Glazed Corned Beef (adapted from The Joy of Cooking)

3 tablespoons packed brown sugar
1 1/2 tablespoons soy sauce
1 1/2 teaspoons dry mustard
1 teaspoon ground ginger
Optional additions might include fresh ginger, alspice, or ground coriander)

Mix it up.  Smear it over your corned beef.  Slide it in a 350 degree oven where it can hang out until golden brown.  Slice thinly before serving. 

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5/14/2015 11:41:11 pm

In the united states and Canada corned beef is usually brisket, that has been pickled or brine cured. The "corn" in corned pork comes from an old English usage meaning to "hold with salt." Hash is used loosely in ancient English as a term for throwing some thing collectively.

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