Colcannon (Mashed Potatoes with Cabbage)

I had some cabbage leftover from the black bean tacos with feta & cabbage I made recently. Which is awesome by the way. Seriously, you should forget about these potatoes and go make that right now. Which means I should just stop right here. But for all you potato enthusiasts out there, I'll continue. So I went ahead and did something I commonly do when I don't want to strain my brain to use up an ingredient. I mixed it into mashed potatoes. Boom...bag empty. It was good. The same way mashed potatoes with almost anything is good. So if you like cabbage and you like mashed potatoes...

COLCANNON

(Mashed Potatoes with Cabbage)

Yield: 2 servings

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
salt and freshly ground black pepper

1.      Peel the potatoes and cut into chunks. In a saucepan cover the potatoes with salted water. Bring to a boil and simmer until tender.

2.      While the potatoes are simmering, in a steamer set over boiling water steam the cabbage for 5 minutes, or until tender.

3.      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, butter, cabbage, and salt and pepper to taste.

from Gourmet, April 1993

potatoes

chopping potatoes

cooking potatoes

raw cabbage

I used cole slaw mix that comes in a bag
already shredded, so mine has carrots too.

steamed

ricing the potatoes

adding the scalded milk

adding the butter and cabbage/carrots

colcannon

.

Irish Soda Bread with Raisins

HAPPY ST. PATRICK'S DAY!

I'm not Irish (or 19-years-old, looking for any excuse to stay out drinking until 4:00 a.m.), so this right here is the extent of my St. Patrick's Day reveling.

Since I had never made Irish soda bread before, St. Patrick's Day seemed like as good an excuse as any. We ate it freshly baked (after it cooled off a little) and it had the taste and texture of a giant scone (which is a good thing).

The whole family liked it, even my daughter (although that's not surprising, she's never met a bread she didn't like).

By the way, this is called soda bread because it's leavened with baking soda. So if you were hoping this was some kind of coca cola bread, you're out of luck!

IRISH SODA BREAD WITH RAISINS

Makes 1 loaf

2 cups all-purpose flour

1/4 cup sugar, plus 1 tablespoon for sprinkling on dough

1 1/2 teaspoons baking powder

1 teaspoon salt

3/4 teaspoon baking soda

3 tablespoons butter, chilled and cut into cubes

1 cup buttermilk

2/3 cup raisins

1.    Preheat oven to 375° F. Lightly grease (or spray) an 8" or 9" cake pan or sheet pan.

2.    Whisk flour, 1/4 cup sugar, baking powder, salt, and baking soda in large bowl to blend. Add butter. Using fingertips, rub in until coarse meal forms. Make well in center of flour mixture. Add buttermilk. Gradually stir dry ingredients into milk to blend. Mix in raisins.

3.    Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly (dough will not come to edges of pan). Sprinkle dough with remaining 1 tablespoon sugar.

4.    Bake bread until brown and tester inserted into center comes out clean, about 40 minutes. Cool bread in pan 10 minutes. Transfer to rack. Serve warm or at room temperature.

Anitra Earle, Yonkers, NY

adding buttermilk to flour (with butter already added)

dough mixed

adding the raisins
(I did need to get in there and mix with my hands)

dough ready to bake (sugar already sprinkled on top)

You youngins have a good time tonight!

A