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Colcannon Two Ways - Beginner and Expert

YumSugar — Wed, 17 Mar 2010 05:50:46 -0700

Even if you don't have plans to throw a St. Patrick's Day bash, you can still celebrate in your own low-key way. As part of dinner, serve colcannon, an Irish peasant dish of potatoes mashed with leeks, cabbage, and kale. It's a basic, comforting, and traditional staple of Ireland that's easy to prepare with a festive, verdant hue. For a rustic variation, mash potatoes together with sautéed vegetables and aromatics. To step it up, run potatoes through a ricer for a weightless, soufflélike texture. Then, foil that with bits of bacon that have been cooked until crisp. Get your green spirit on with either recipe and read more.

St. Patrick's Day Side: Colcannon

partysugar — Sat, 17 Mar 2007 01:07:45 -0700

When I think of St. Patrick's Day dishes, potatoes immediately come to mind. Not just any kind of potatoes, mashed potatoes. The Irish love their mashed potatoes so much that they have specific names for different variations. Champ is mashed potatoes with green onions stirred in and Colcannon is mashed potatoes with onions and greens. Both are traditional Irish side dishes that are commonly served along side a meaty steak, sausage or bacon. I love Champ so much that I've used it on Thanksgiving, but I have yet to try colcannon. Thus I will take the opportunity to make it the next time I'm craving smooth potato puree. To do the same, read more

Colcannon
From Ireland Information

2 lbs Potatoes
1 large Curly Kale or Cabbage
1 large Onion
4 oz of butter or margarine
Pinch of Pepper & Salt
Half pint Milk

Peel and chop the potatoes, the onion and greens.
Layer a saucepan with the potatoes and season with salt and pepper.
Layer the onion and greens on top of the potatoes and add enough water to cover the mixture.
Boil and then simmer for 15 to 20 minutes until the potatoes are cooked.
Mash the mixture thoroughly adding the butter and milk to ensure a creamy consistency.
Taste and adjust seasonings.

Print recipe with images | without images

In Season: Kale

YumSugar — Thu, 06 Nov 2008 09:00:33 -0800

It's a shame that so many varieties of kale wind up as garnish on a plate, because the truth is, this dark, tender green tastes divine. Unlike iceberg lettuce, this sweet relative of cabbage happens to be loaded with nourishing nutrients. While the leaves are often available year-round, the peak of kale's season is in the Fall and Winter, so right now it is abundant at the market. To find out what to look for in kale, read more.

Fresh kale will have a deep green hue and moist, hardy stems.
Avoid leaves that are wilted, browned, or have small holes in them. The kale should be displayed in a cool environment, as it does not react well to heat.
Take the time to select smaller leaves; they are younger and will be more tender.
Store refrigerated, wrapped with a damp paper towel in a plastic bag, for no more than several days. When ready to use, soak in water to rid of sand or dirt.

Some preparation ideas:

Boil and mash with potatoes to make colcannon.
Sauté or boil, then serve on crusty bread with an egg on top.
Serve sautéed on top of baked yams with a dollop of sour cream.
Heat kale with carrots, onions, and zucchini; stir in canned tomatoes and beans and simmer for a hearty stew.

Are you a fan of kale? If so, how do you enjoy it?

All the News That's Fit to Eat - March 14, 2007

YumSugar — Wed, 14 Mar 2007 11:58:19 -0700

It's Wednesday, time for a food news roundup, and what do you know it seems like (almost) everyone has St. Patrick's Day on the brain... (sorry most of these stories come are on sites that require logins)

Someone is reading my mind, my beloved egg is the new "it" ingredient. Oh and lemons are hot too. Don't miss out on the Meyer Lemon Muffins (photo by Bryan Chan).- LA Times
Irish food is moving up in the world with fresh, local ingredients. Also, homemade bread made in a can. - San Francisco Chronicle
Simple Irish soda bread can really make a great side dish. Also, more and more restaurants are taking steps to become "green." - Boston Globe
Beer is great for drinking, but some argue that beer is better for cooking. Also don't miss the call to bring back American "chop suey" (which has no relation to its Asian cousin). - Houston Chronicle

Seven nights. Seven hotels. Seven dinners. Seven breakfasts. Go behind the scenes of NYC's hotel room service (photo by Evan Sung). Plus, are latex gloves really safe in the restaurant kitchen? - New York Times
CeCe Sullivan pulls out the stops with her dad's St. Patrick's Day recipes, including traditional boiled corned beef. Plus, check out these food and dieting myths. - Seattle Times
Gastronmy + pub = gastropub, a growing trend that pairs craft beers with upscale fare. Plus a recipe for authentic Irish colcannon and "green" wines. - Chicago Tribune