Saturday, March 21, 2015
Friday, March 20, 2015
Tuesday, March 17, 2015
To go with your Corned Beef n' Cabbage, m'dears ~
By CHEF DIANE STOPFORD, EXECUTIVE CHEF, DEAN AND DELUCA
SERVES 4-6 ACTIVE TIME 10 min. TOTAL TIME 30 min.
In Ireland, a steaming bowl of colcannon is the ultimate comfort food. It was traditionally served on Halloween, when a ring or coin was hidden in the cream mountains of mush. The lucky recipient of the ring or coin is said to find wealth or marriage within a year. It is now often made for St. Patrick's Day.
3 lb potatoes
1 small onion
1 bunch kale
3 Tbsp salted butter (Irish butter such as Kerrygold is preferable)
1 cup whole milk
1. Boil potatoes in salted water until tender, drain well and return to pot.
2. Finely slice onion and simmer gently in milk until the onion is soft, drain, reserving the milk.
3.Meanwhile remove stalks from kale and roughly chop. Place kale in a pot with one inch of boiling, salted water. Cover and cook for 3-5 minutes until kale is tender but still bright green, remove from heat and drain.
4. Mash potatoes with three quarters of the butter, add the onion and kale and beat together with a wooden spoon. Gradually add the milk until the potatoes are soft and creamy. Serve immediately with remaining butter on top.