“Habit, if not resisted, soon becomes necessity.”
A Creamy & Delicious Irish Classic
It should be rather evident by this point that Be Still & Eat was born out of my desire to inspire people in the kitchen. I don’t believe we have to spend a fortune on ingredients but do encourage you to choose quality, farm-raised, locally and sustainably sourced when possible. I know that it’s not always, I don’t always shop that way either. On the other side of the coin, I am deeply and vehemently against pre-packaged, overly processed “foods” that have a long list of ingredients. Food IS ingredients, it doesn’t HAVE ingredients.
Today’s message, however, has a slightly different slant. It is a message on the importance of balance and flexibility. It is a word to the wise based on a true and, in my opinion, rather hilarious story of what happened right here in this household a couple of weeks ago.
My son had come home from uni for a weekend and announced that he needed food, “…real food. I think I’m dying.” He leans toward the dramatic so statements such as this don’t typically raise any alarms. I had been under the impression that food at the dining hall was acceptable, not life altering in its deliciousness but passable. “It’s just so processed,” he continued. “… all of it. There isn’t anything that doesn’t taste institutional. I think it’s what they serve in prisons! I just need some real food Mum! My system isn’t used to it. All that good stuff you’ve always fed me has not prepared me for university food AT ALL!” I am not at all pleased to report that there was a definite TONE placed on ‘good stuff’.
The irony is as thick and rich as this colcannon!
I’ve been told that there are as many recipes for Colcannon as there are residents of Ireland. This is just one, but I will say that it’s a pretty delicious one!
Menu suggestion: This potato dish is just so well suited to last week’s recipe of Meatballs with Bacon & Mushroom Gravy but of course you could use it as a side to any number of other mains such as Grilled Short Ribs or the always gorgeous Coq au Vin.
Wine pairing: I invite you to have a look at the menu suggestions not only for their inherent deliciousness but it’s also where you will find wine pairings.
Enjoy & Namaste!
- 2 - 3 cups Savoy cabbage - finely sliced
- 2 large leeks, white and light green, sliced in half and rinsed, thinly sliced
- 2 large garlic cloves, minced
- ½ stick unsalted butter (4TBSP)
- ⅔ cups milk
- ⅓ cup heavy cream
- 6-8 medium Yukon Gold potatoes, peeled
- S&P to taste
- Green onions, sliced to garnish
- Set potatoes on medium high heat to boil until fork tender
- Meanwhile sauté cabbage and leeks in butter until beginning to soften
- Add garlic, stirring frequently.
- Once garlic becomes fragrant and cabbage and leeks have softened completely, add milk and cream, reduce heat to medium while potatoes complete cooking.
- Drain potatoes, add hot cabbage mixture and mash to desired consistency.
- Season with S&P and garnish with green onions