Wednesday, March 17, 2010

kaitlin's turn

Irish eyes are smiling and so are our bellies. This week Kaitlin dazzled us with an Irish feast. Enjoy the pictures, because what fills the eyes fills the heart.

Irish cabbage and potato slaw
Irish colcannon soup
Irish soda bread with butter and cheese
Bailey’s cream puffs, tea cookies, and ice cream

Irish Cabbage and Potato Slaw

2 medium potatoes, peeled and cut into slices
1 small Savoy cabbage, chopped
1 carrot, shredded
4 scallions, green part only, chopped
2 tbs. distilled white vinegar
1 1/2 tsp. dry mustard powder
1 tsp. sugar
1 tsp. salt
1/8 tsp. ground black pepper, or to taste
1 tbs. canola oil
1/4 cup low-fat buttermilk

Place potatoes in a medium saucepan, and cover with cold water. Cook over medium-high heat. When the potatoes are almost cooked (they should have some resistance to a knife), drain them. Cut the potatoes into ½-inch slices and set aside.

Quarter the cabbage, cut out the core and shred into 1/2-inch strips. Place cabbage, carrots, and scallions in a large mixing bowl.

In a small bowl, combine vinegar, mustard powder, sugar, salt and pepper, mix until sugar dissolves. Mix in the oil. Pour dressing over vegetables. Using hands, mix to coat vegetables with dressing. Add potatoes and mix again. Cover slaw and set aside for 15 minutes to wilt cabbage. Pour in buttermilk and mix. Cover and refrigerate slaw until ready to serve.

Irish Colcannon Soup

2 tbs. butter
4 cups vegetable broth
4 medium potatoes
2 ribs celery, cut in pieces
4 parsley sprigs
1 cup light cream
1 medium onion, sliced
4 cups chopped cabbage
2 tsp. salt
1/4 tsp. fresh dill
1 tbs. chopped chives
1 tbs. lemon juice
1/2 tsp. pepper sauce
1/16 tsp. nutmeg
bacon for garnish

In a large saucepan, melt butter over medium heat. Add onion; cook until tender, about 5 minutes. Add vegetable broth, celery, parsley, and 2 potatoes, which have been pared and sliced. Cover and simmer for 30 minutes.

Using an immersion blender, purée ingredients. Pare remaining 2 potatoes and dice. Add to pot along with remaining ingredients. Simmer, covered for 20 minutes, until potatoes are tender. Serves 6, garnish with bacon.

serve with Irish soda bread

Bailey’s cream puffs, tea cookies, and ice cream

beer and wine served
Oatmeal Stout from Revolution Brewing

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