Yum! My daughter decided this year to bring a little more Irish into our holiday dinner, by adding this to the menu. It will be a recurring item on our dinner menu from this St. Patricks Day forward!
The recipe is is below, but watch the video in this website: http://foodwishes.blogspot.com/search?q=colcannon, because Chef John is very entertaining!
Colcannon
from foodwishes.blogspot.com
For the green mixture:
4 oz trimmed kale leaves (As my daughter pointed out in the comments below, the store was out of kale, so I bought a bunch of baby spinach, which is a traditional substitution for the recipe!)
1 leek, light parts only, chopped
1 bunch green onions, chopped
2 tbsp room temp butter
For the rest:
3 pounds russet potatoes, boiled tender, drained VERY well
2 tbsp butter
salt and pepper to taste
1/4 cup cream or milk, or to taste
butter and green onion for the top
Peel and quarter the potatoes. Boil in salted water till tender.
While potatoes are cooking prepare green mixture. Trim the kale so that it is leaves only, no stems. Wash well. Cut the leek, using only the white and light green part. Wash very well, making sure that there is no sand in the leek. Chop the green onion, reserving some to use later as garnish, placing the rest in blender.
Blanch kale and leek in salted water for 5 to 7 minutes. When it's cooked, drain and place it in blender with the green onion. Puree with butter.
When potatoes are cooked, drain. Add salt, pepper, butter, milk or cream, and green mixture. Mix well. Put additional butter on top, if desired, and garnish with reserved green onions.
Showing posts with label side. Show all posts
Showing posts with label side. Show all posts
Saturday, March 17, 2012
Thursday, July 9, 2009
Corn Salad
I found this recipe in the Recipes group on cafemom. Made it for the 4th of July, and everyone absolutely loved it!!!
2 cans wholel kernel corn
buttermilk ranch dressing
cucumber( medium size)
red onion( medium)
2 tomatoes
Drain the corn; place in bowl. Dice cucumber, oinion and tomato into small pieces; add corn. Add buttermilk ranch dressing to the veggie, just enough to coat all of it. Refrigerate until cold.
2 cans wholel kernel corn
buttermilk ranch dressing
cucumber( medium size)
red onion( medium)
2 tomatoes
Drain the corn; place in bowl. Dice cucumber, oinion and tomato into small pieces; add corn. Add buttermilk ranch dressing to the veggie, just enough to coat all of it. Refrigerate until cold.
Friday, April 10, 2009
Fresh Cranberry Sauce
from www.oceanspray.com
1 cup sugar
1 cup water
12 oz. fresh or frozen cranberries
Combine sugar and water in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time. Makes 2 1/4 cups
1 cup sugar
1 cup water
12 oz. fresh or frozen cranberries
Combine sugar and water in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time. Makes 2 1/4 cups
Authentic Spanish Rice
from Ben A's mom
1 cup rice
2 T vegetable oil
2 stalks celery, chopped
1/2 can tomato sauce
1/2 t. cumin
1 to 2 cloves garlic
1/2 onion, chopped
2 cups water
salt to taste
pepper to taste
2 chicken bouillion cubes
Fry rice in oil for 3 to 4 minutes till browning. Add remaining ingredients. Cover; cook on medium-low heat for 20 minutes.
1 cup rice
2 T vegetable oil
2 stalks celery, chopped
1/2 can tomato sauce
1/2 t. cumin
1 to 2 cloves garlic
1/2 onion, chopped
2 cups water
salt to taste
pepper to taste
2 chicken bouillion cubes
Fry rice in oil for 3 to 4 minutes till browning. Add remaining ingredients. Cover; cook on medium-low heat for 20 minutes.
Sausage Corn Bread Stuffing
from www.familyfun.com
8 oz. breakfast sausage
1/2 medium onion, chopped
1 stalk celery, chopped
1 green pepper, chopped
1 carrot, chopped
1 t poultry seasoning
1 pound corn bread stuffing mix
3/4 cup cooked rice
2 to 3 cups milk
Heat the oven to 350 degrees. Cook the sausage in a large skillet over medium heat until brown. Add the vegetables and cook until they are soft. Stir in the poultry seasoning, then set the skillet aside.
Prepare the corn bread stuffing according to the package directions. Add the sausage mixture and the rice. Stir in enough milk to evenly moisten the dressing. Pour the dressing into a large baking dish and bake uncovered for 1 hour or until a crust forms on top.
Makes about 10 cups.
8 oz. breakfast sausage
1/2 medium onion, chopped
1 stalk celery, chopped
1 green pepper, chopped
1 carrot, chopped
1 t poultry seasoning
1 pound corn bread stuffing mix
3/4 cup cooked rice
2 to 3 cups milk
Heat the oven to 350 degrees. Cook the sausage in a large skillet over medium heat until brown. Add the vegetables and cook until they are soft. Stir in the poultry seasoning, then set the skillet aside.
Prepare the corn bread stuffing according to the package directions. Add the sausage mixture and the rice. Stir in enough milk to evenly moisten the dressing. Pour the dressing into a large baking dish and bake uncovered for 1 hour or until a crust forms on top.
Makes about 10 cups.
Tuesday, March 24, 2009
Over the Rainbow Mac and Cheese
Oprah's website, a Patty LaBelle recipe
1 T vegetable oil
1 pound elbow macaroni
9 T butter
1/2 cup (2 oz.) shredded Muenster cheese
1/2 cup (2 oz.) shredded mild cheddar
1/2 cup (2 oz.) shredded sharp Cheddar
1/2 cup (2 oz.) shredded Monterey Jack
2 cups half & half
1 cup (8 oz.) Velveeta, cut into small pieces
2 large eggs, lightly beaten
1/4 t seasoned salt
1/8 t freshly ground black pepper
1. Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.
2. Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
3. In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.
4. Bake until it's bubbling around the edges, about 35 minutes. Serve hot.
1 T vegetable oil
1 pound elbow macaroni
9 T butter
1/2 cup (2 oz.) shredded Muenster cheese
1/2 cup (2 oz.) shredded mild cheddar
1/2 cup (2 oz.) shredded sharp Cheddar
1/2 cup (2 oz.) shredded Monterey Jack
2 cups half & half
1 cup (8 oz.) Velveeta, cut into small pieces
2 large eggs, lightly beaten
1/4 t seasoned salt
1/8 t freshly ground black pepper
1. Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.
2. Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
3. In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.
4. Bake until it's bubbling around the edges, about 35 minutes. Serve hot.
Monday, March 2, 2009
Dumplings
Dumplings
from Betty Crocker Cookbook
3 T shortening
1 1/2 cups flour
2 t. baking powder
3/4 t. salt
3/4 cup milk
Cut shortening into flour, baking powder and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by spoonfuls onto hot meat or vegetables in boiling stew (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook about 10 minutes longer.
CROCKPOT PEA SOUP INSTRUCTIONS: Cook covered during the last 35 to 40 minutes of the soup's cooking time.
from Betty Crocker Cookbook
3 T shortening
1 1/2 cups flour
2 t. baking powder
3/4 t. salt
3/4 cup milk
Cut shortening into flour, baking powder and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by spoonfuls onto hot meat or vegetables in boiling stew (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook about 10 minutes longer.
CROCKPOT PEA SOUP INSTRUCTIONS: Cook covered during the last 35 to 40 minutes of the soup's cooking time.
Three Cheese Garlic Scalloped Potatoes
Original recipe from allrecipes.albertsons.com, with a couple of changes
1 1/2 lbs. Yukon Gold potatoes, thinly sliced
2 tablespoons butter, divided
1 pint half and half
2 cloves garlic, minced
salt & pepper to taste
2 cups shredded Cheddar cheese
4 slices provolone cheese
1/2 cup grated Parmesan cheese
Preheat oven to 325 degrees. Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic over the potatoes, then pour half of the half and half over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
Bake loosely covered with foil for 1/2 hour in the preheated oven, then sprinkle the Parmesan cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.
1 1/2 lbs. Yukon Gold potatoes, thinly sliced
2 tablespoons butter, divided
1 pint half and half
2 cloves garlic, minced
salt & pepper to taste
2 cups shredded Cheddar cheese
4 slices provolone cheese
1/2 cup grated Parmesan cheese
Preheat oven to 325 degrees. Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic over the potatoes, then pour half of the half and half over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
Bake loosely covered with foil for 1/2 hour in the preheated oven, then sprinkle the Parmesan cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.
Thursday, February 26, 2009
Salsa, Mexican Style
3 roma tomatoes, blanched and peeled
2 to 3 jalepenos
1 to 2 garlic cloves
onion, to taste
cilantro, to taste
salt, to taste
Boil water in large pot. When almost boiling add all ingredients. Let water come to a boil. Boil for 10 (ten) minutes. Take out of water and immediately place in blender/food processor. Remove all or some of the jalepenos, depending on the desired heat. Add salt to remaining cooked ingredients and blend to consistency you like (add some of the used water to thin out).
2 to 3 jalepenos
1 to 2 garlic cloves
onion, to taste
cilantro, to taste
salt, to taste
Boil water in large pot. When almost boiling add all ingredients. Let water come to a boil. Boil for 10 (ten) minutes. Take out of water and immediately place in blender/food processor. Remove all or some of the jalepenos, depending on the desired heat. Add salt to remaining cooked ingredients and blend to consistency you like (add some of the used water to thin out).
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