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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

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    Colcannon - An age-old Irish peasant dish

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Colcannon - An age-old Irish peasant dish Empty Colcannon - An age-old Irish peasant dish

    Post by Lobo Mon 18 Jan 2016, 7:28 pm

    Colcannon - An age-old Irish peasant dish Img12l
    Colcannon
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    Prep Time:   35 minutes    
    Cook Time:   60 minutes    
    Servings:   8  
    An age-old Irish peasant dish assembled from leftovers, colcannon potatoes are traditionally served on St. Patrick's Day and Halloween but are also enjoyed throughout the year. The name colcannon comes from the Gaelic word for white-headed cabbage, an essential ingredient in the tasty mash along with potatoes, cream, butter, and sautéed leeks or onions. Home cooks customarily bury charms or coins, foretelling good luck or wealth, in the dish, perhaps in an effort to get children to eat their vegetables. Our colcannon makes a wonderful accompaniment to Stout-Braised Short Ribs.


    • 968

    Ingredients:


    • 2 1/2 lb. russet potatoes, peeled and quartered
    • Salt and freshly ground pepper, to taste
    • 8 Tbs. (1 stick) unsalted butter
    • 3/4 cup milk
    • 4 bacon slices, cut into 1/2-inch dice
    • 4 large shallots, thinly sliced
    • 1 large leek, white and light green portions,
        halved lengthwise, rinsed well and thinly sliced
    • 1 bunch curly kale, about 3/4 lb., stemmed and
        coarsely chopped
    • 1 small head napa cabbage, about 1 lb., cored
        and coarsely chopped
    • 1/8 tsp. mace or freshly grated nutmeg

    Related Recipes


    Colcannon - An age-old Irish peasant dish Wine-pairing-icon-white

    Wine Pairing

    This pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.

    Directions:

    Put the potatoes in a large pot, add water to cover the potatoes by 2 inches and generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium and cook until the potatoes are tender when pierced with a knife, about 15 minutes. Drain well in a colander.

    Meanwhile, in a small saucepan over low heat, combine the butter and milk and heat until the butter melts and the mixture is hot, 8 to 10 minutes.

    Set a potato ricer over a large bowl and press the potatoes through in batches. Fold in the milk mixture in two additions. Season with salt and pepper. Cover the bowl with aluminum foil and set over a large saucepan of barely simmering water to keep warm.

    Heat a heavy pot or Dutch oven over medium heat until hot. Add the bacon and cook, stirring occasionally, until browned and crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside.

    Pour off all but 3 Tbs. of the fat from the pot. Return the pot to medium heat, add the shallots and leek and cook, stirring occasionally, until softened, about 5 minutes. Add the kale and toss just until wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with the mace and the bacon, and season with salt and pepper. Stir the potatoes into the cabbage mixture and serve warm. Serves 8.

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