Tuesday, March 17, 2020

Recipes Done the Irish Way

I guess we all need more than a  WEE BIT OF LUCK  in these uncertain times as we face  unprecedented health risks, closures and cancellations. Today's posting shared is my usual nod to one of my favorite holiday celebrations. Of course there really isn't a holiday I don't like! 
Starting Wednesday Ever Ready's postings moving forward will focus more on family friendly meals as more of us are at home and cooking. Recipes will also feature staple/ pantry items.


Colcannon is a traditional Irish dish made up of mashed potatoes with bits of kale or cabbage incorporated. The word “colcannon” comes from the Gaelic term “cal ceannann” translated to: white-headed cabbage. It is also believed to be a derivative of the old Irish “cainnenin” translated as: garlic, onion, or leek.

Colcannon with Kale and Cheddar
Cook's notes: Recipe adapted from cuisineathome.com April 2016 and serves 4-6.
Ingredients:

  • 1-1/2 lbs. Yukon Golds, halved and cubed
  • 1 cup diced green cabbage
  • 1 cup finely chopped kale
  • 2 tablespoons butter, divided
  • 3/4 -1 cup sweet onions, diced
  • 1/2 cup warmed half and half
  • 1-1/2 cups shredded white cheddar cheese
  • 1 tablespoon dried parsley flakes or 1/4 cup fresh parsley, chopped 
  • Salt and pepper to taste
Directions:
  • Cover potatoes with water and cook until fork tender about 15 minutes.
  • In a fry pan melt 1 tablespoon butter and saute onions, cabbage and kale until limp but not too soggy, stirring frequently.
  • Drain potatoes and return back to pan. Add sauteed mixture, half and half, cheese, parsley flakes and 1 tablespoon butter.
  • Use a hand mixer and beat until smooth. May need to add more cream. Salt and pepper to taste.
Guinness Braised Onions Bacon Quiche
Cook's notes: Recipe adapted from closetcooking.com
Ingredients:

  • 6 slices bacon, cut into 1 inch pieces
  • 1 cup sweet onions, diced
  • 1/4 cup Draught Guinness. room temperature
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon parsley flakes
  • 1 cup heavy cream
  • 4 large eggs, lightly beaten
  • 1 cup aged white cheddar, shredded
  • Cayenne, salt and pepper to taste
  • 1 pie crust, rolled out and fitted to a pie plate, chilling in the fridge until filling is added
Directions:
  • Cook the bacon in a fry pan over medium heat until crispy. Set aside on paper towels to drain reserving 1 tablespoon grease in the pan.
  • Add the onions to the fry pan and saute until tender, about 5-7 minutes.
  • Add in 1/4 cup Guinness and simmer until the liquid has mostly evaporated, about 15 minutes.
  • Remove from heat and whisk in the mustard, 1 teaspoon parsley flakes and Worcestershire sauce.
  • In a blender add Guinness mixture, cream, beaten eggs and 1/2 of the cheese. Season with cayenne, salt and pepper and mix well.
  • In the bottom of the chilled crust, sprinkle cooked bacon pieces and pour the mixture evenly over the top. Sprinkle with the remaining cheese.
  • Bake in a preheated 375 degrees or until golden brown on top and set in the center, about 25-30 minutes.

Irish Coffee
Cook's Notes:Recipe makes 1 large mug
Ingredients:
  • 1 ½ oz. of Irish whiskey e.g. Jameson 
  • 5-7 oz. hot coffee or 2 shots of espresso
  • 1 teaspoon brown sugar
  • Fresh whipped cream
Directions:
  • Add brown sugar to mug 
  • Pour in whiskey
  • Add coffee or espresso, leaving room at top for whipped cream
  • Stir until sugar is completely dissolved
  • Set whipped cream on drink
  • Do not stir (drink stays warmer longer with the cream sitting on top)
*To make cold Irish coffee chill the sweetened coffee before adding the whiskey


On February 17th Ever Ready began 30 days of Random Acts of Kindness. I hope over the course of 30 days you've got some good ideas to continue to Pay It Forward. Now more than ever these acts of kindness are needed, especially remembering the elderly who are at the most risk.  

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