Friday, December 30, 2005
Bein' a good Irish lass, I took me leftover ham from Christmas and made Colcannon. If you've never had this Irish dish, and you like mashed potatoes, I recommend that you give it a try. Basically, all you do is mix mashed potatoes, ham or bacon, and cabbage. Yes, cabbage -- now don't turn up your nose just yet. Most people don't like cabbage because it's oftentimes overcooked. If someone offers you limp, brown cabbage, it's okay to pass on it -- eek!
Here's a basic recipe that will set you right:
3 lbs. potatoes, scrubbed (Or peeled, personally I leave the peels on.)
2 sticks of butter, separated
1 1/4 cups hot milk
Freshly ground black pepper (If you don't have a pepper grinder, get one. It's worth it!)
1 head cabbage, cored and finely shredded
1 lb. ham or bacon, cooked the day before
4 scallions, finely chopped
Boil potatoes until tender and mash thoroughly to remove lumps. Add in 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
Boil the cabbage in unsalted water until a gets a little darker. Add 2 tablespoons butter to tenderize it. Cover with a lid and cook for only 2 more minutes.
Remove any fat from your ham and chop into small pieces.
Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
Serve in individual soup plates. Make an indentation on the top and place 1 tablespoon of butter into each indentation. Sprinkle with fresh parsley.