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St Patrick's Day Recipes
Golden Colcannon Pie
-1/2 head of small green cabbage (from a 1 and 1/2 to 2 lb cabbage), halved again and cored
-2 lbs large boiling potatoes (like Yukon Gold)
-1/2 cup chopped scallions
-5 TBL unsalted butter, divided
-1 large egg lightly beaten
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-Preheat oven to 375 with rack in the middle.
-Steam cabbage in a steamer over boiling water, covered, until just tender, 15-25 minutes. Remove lid and when cool enough to handle, finely chop leaves.
-While cabbage is steaming, peel and quarter potatoes. Generously cover potatoes in a 3- to 4- quart pot and add 1 tsp salt. Bring to a boil, then reduce heat and briskly simmer, partially covered, until tender, approximately 25 to 30 minutes.
-Drain potatoes and mash with 3 TBL butter. Stir in cabbage, scallions and salt and pepper. Cool to warm and then stir in egg.
-Melt 2 TBL butter and brush pie plate with some. Spread potato mixture evenly and brush with the remaining butter.
-Bake until golden, about 35 minutes. Let stand about 10 minutes prior to serving.
Can be made 1 day ahead and put in refrigerator. Let it cool, then cover and chill. Allow an extra 10 minutes to brown if going straight to oven.
Epicurous.com
Donegal Oatcakes
-1 and 1/2 cups stone-ground oatmeal (Macrooms) -1 and 1/2 cups whole wheat flour, plus more for dusting -3 TBLP unsalted butter -1/2 tsp kosher salt
-3/4 cup boiling water -------- 1. Pulse oatmeal, flour, butter and salt in processor until pea-size crumble forms -Add water; pulse until dough forms -Transfer to a lightly floured baking sheet -Press a piece of parchment paper over dough and using a rolling pin roll dough to 1/2 inch thick square -Cover with kitchen towel and let dry out for 1 hour 2. Preheat oven to 250. Using a 3 inch cookie cutter cut out cakes. Gather scraps and do again. -Transfer to cookie sheet and bake, flipping once until golden and slightly crisp, approximately 1 and 1/2 hours. (The more slowly it bakes the better the flavor) -Cool and serve with butter and jam (irish butter!) -Can be stored in container at room temp for a week. Saveur.com
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