It’s St. Patrick’s Day and I’m wearing and serving the traditional green! I would feature Corned Beef, but it’s not one of my favorites….I’ll leave the preparation of that to you! What I am sharing is a recipe from Bon Appetit. Colcannon is one of my favorite Irish dishes. I think you’ll enjoy making and serving this delicious traditional recipe. Scroll down a bit for a tasty addition to your meal as well!
Colcannon:
Ingredients
SERVINGS: 4
- 5 medium Yukon Gold potatoes (about 1¾ pounds)
- Kosher salt
- 6 tablespoons unsalted butter, divided
- 2 leeks, white and pale-green parts only, sliced in half lengthwise, thinly sliced crosswise
- 2 garlic cloves, thinly sliced
- 2 cups (packed) shredded savoy cabbage (from about ¼ large head), divided
- 1¼ cups milk
- ½ cup heavy cream
- Freshly ground black pepper
- 1 scallion, thinly sliced
Preparation
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Cover potatoes with water in a small pot; season with salt. Bring to a boil over medium-high heat, then reduce heat and simmer until a paring knife slides easily through the flesh, 30–40 minutes. Drain, let cool slightly, and peel.
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Meanwhile, melt 4 Tbsp. butter in a large saucepan over medium heat. Add leeks and cook, stirring frequently, until very soft, 8–10 minutes. Add garlic and cook, stirring frequently, until garlic is fragrant and leeks are just beginning to brown around the edges, about 3 minutes longer. Add 1 cup cabbage and cook, stirring constantly, until wilted. Add milk and cream and bring to a simmer.
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Add potatoes and remaining 1 cup cabbage, then coarsely mash with a potato masher. Season with salt and pepper.
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Transfer colcannon to a large serving bowl. Top with remaining 2 Tbsp. butter and sprinkle with scallion.
Mrs. O’Callaghan’s Irish Soda Bread:
Ingredients
SERVINGS: MAKES 1 LOAF
- Nonstick vegetable oil spray
- 3 cups all purpose flour
- 3 cups whole wheat flour
- 1/2 cup (packed) brown sugar
- 2 teaspoons baking soda
- 1/4 cup (1/2 stick) chilled margarine or butter, cut into 1/2-inch cubes
- 2 cups buttermilk
Preparation
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Preheat oven to 425°F. Spray heavy baking sheet with nonstick spray. Whisk both flours, sugar, and baking soda in medium bowl to blend. Add margarine and cut in until margarine is reduced to pea-size pieces. Add buttermilk; stir until shaggy dough forms. Turn dough out onto lightly floured work surface. Knead until dough comes together, about 10 turns. Shape dough into 9-inch round (the round should be about 1 inch high). Place dough on prepared baking sheet. Cut large X, 1/2 inch deep, in top of dough, almost all the way to the edges of the round.
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Bake bread in center of oven until deep brown and bottom sounds hollow when firmly tapped (a bamboo skewer inserted into the center of the bread should emerge clean without any stickiness or moistness), about 55-60 minutes. Transfer bread to rack and cool completely.
2 Responses
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Judith Says:
Happy St. Paddy’s Day to you all! Love, Judith
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MACD Says:
Some truly wonderful articles on this internet site, thanks for contribution. “My salad days, When I was green in judgment.” by William Shakespeare.
