Thursday, March 17, 2011

Happy St. Patrick's Day!

Although the real celebration with family, corned beef and cabbage, and car bombs is on Saturday, we celebrated on a smaller scale today; everyone wore green, we listened to Irish music all day, and we made colcannon for dinner. Cormac also informed us that he really likes beer, and he would like to drink some, too. I told him he has to be at least eight before he has any beer.

Colcannon is really easy to make, and it's delicious. Here's a recipe. Make sure you use plenty of butter and salt. And if you feel the need, you can add some cooked thick-cut bacon or ham.

  • 1 1/4 pounds (about 2 large) russet (baking) potatoes
  • 3 cups thinly sliced cabbage
  • 1/2 cup milk, scalded
  • 2 tablespoons unsalted butter, cut into bits and softened

  • Peel the potatoes and cut them into 1-inch pieces. In a
    saucepan cover the potatoes with salted water and simmer them, covered, for 15 minutes, or until they are tender. While the potatoes are simmering, in a steamer set over boiling water steam the cabbage for 5 minutes, or until it is tender. Drain the potatoes in a colander, force them through a ricer or the medium disk of a food mill into a bowl, and stir in the milk, the butter, the cabbage, and salt and pepper to taste.

    SlĂ inte!

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