colcannon with leeks and kale

Colcannon with Leeks and Kale

A traditional Irish recipe! Traditionally served with Kale or Cabbage.  Our version uses kale and caramelized leeks instead of scallions.  Did you know there is also a song about this dish?

Did you ever eat colcannon,
Made with lovely pickled cream
With the greens & scallions mingled
Like a picture in a dream
Did you ever make a hole on top
To hold the melting flake
Or the creamy flavored butter
That your mother used to make

Colcannon with Leeks and Kale
Servings
6 people
Servings
6 people
Colcannon with Leeks and Kale
Servings
6 people
Servings
6 people
Ingredients
Servings: people
Instructions
  1. Put the potatoes and rutabaga in a medium stock pot and cover with cold water by at least a couple inches. Boil until the potatoes are fork tender (15 to 20 minutes). Drain in a colander.
  2. In a medium skillet over medium heat, add olive oil and chopped leeks. Stir frequently and continue to cook until your leeks become golden. (10-15 minutes)
  3. Once your leeks are golden, reduce heat to low. Add chopped kale and 1/2 cup of butter. Cook until kale has wilted.
  4. Return the cooked potatoes and rutabaga to the stove over medium heat in your stock pot. Mash with a potato masher and add 1/2 cup of butter. Add 1 cup of heavy cream and stir until well incorporated.
  5. Fold in your kale, leek and butter mixture into the potatoes. If your potatoes seem a little too think, add a little whole milk to thin them out to your desired consistency. Add salt to taste, garnish with chopped parsley and serve.
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stpatty

St. Patrick’s Day Stew

With St. Patrick’s Day approaching, we’ve whipped up a little Irish dinner with some of the goodies we included in this week’s CSA share. I tend to shy away from the American beer with green food colouring and routy “Irish” themed parties. Instead, I try to honor my great-grandparents by cooking some traditional peasant food and having a nice Irish stout. Boring isn’t it?

Included in this recipe are a few items from your box. Potatoes (of course) are used along with the rutabagas, carrots and yellow onions. Traditionally, the stew would be served with lamb but due to some objections in our household we swapped it out with some local Washington pasture beef. Another spin on my usual recipe is the choice of beer. I decided to keep things local by using Iron Horse Brewery’s Irish Death. It’s a little sweeter than Guinness which pairs perfectly with the dish in my personal opinion. All of which came from the wonderfully wet state of Washington.

Served with the stew is some Irish Soda Bread. Plain and simple. Flour, baking soda, salt and buttermilk. For a great recipe and some interesting history of the dish, check out the following site: The Society for the Preservation of Irish Soda Bread.

Now let’s get on with the recipe and Erin go Braugh!

Recipe by: Mirinda @ Boistfort Valley Farm

 

St. Patrick's Day Stew
Servings Prep Time
6-8 people 25 minutes
Cook Time
3 hours
Servings Prep Time
6-8 people 25 minutes
Cook Time
3 hours
St. Patrick's Day Stew
Servings Prep Time
6-8 people 25 minutes
Cook Time
3 hours
Servings Prep Time
6-8 people 25 minutes
Cook Time
3 hours
Ingredients
Servings: people
Instructions
  1. Our cat Jones INSISTED on being in the photo but I assure you, no kitties were harmed in the preparation of this dish. The cow on the other-hand I cannot vouch for. Prepare your mise en place (no clue how to say that in Gaelic) By cutting up your onions in large pieces. Smash and finely chop your garlic. Peel and cut your carrots and rutabagas into about 3/4 inch chunks. Scrub and remove eyes from your potatoes and large 1 inch chunks. Set aside.
  2. Season your stew meat with 1 tbsp of salt and and 1 tsp of pepper. Once seasoned, take a few paper towels and DRY the meat really well on all sides. This will help with the searing of the meat.
  3. In a large stock pot or dutch oven, heat to medium-high and add 2 tablespoons of oil. Once the oil is hot, add your meat a little at a time in batches without overcrowding the pot. Sear on each side for about 4 minutes. Add your finished meat to a separate bowl and set aside as you sear each batch.
  4. Remove all of your meat from the stock pot and set aside. Deglaze the pot with 3/4 cup of dry red wine and lower your heat. Whisk for about 4 minutes and get all of the stuck on meat goodies stirred up.
  5. At this point, add your onions and garlic and allow to cook until translucent and your wine has reduced and coated your onions.
  6. Return your meat chunks back to the pot and pour in 2 1/2 cups of stout beer and 32 oz. of beef broth along with your chopped carrots, 1 tablespoon of fresh thyme, 1/2 teaspoon of caraway seeds and Worcestershire sauce. Cover and let simmer on low for 90 minutes.
  7. After your meat and carrots have been simmering, add your potatoes, rutabagas and pearl barley. Cover and simmer on low heat for another hour. This would be a great time to start cooking your Irish Soda Bread *hint hint* (recipe link located above)
  8. After it's been cooking, remove the lid and stir the pot. Make sure to get all of the barley that may be on the bottom. Continue to simmer UNCOVERED for another 30 minutes until the sauce has thickened and your potatoes and barley have cooked through.
  9. Add salt and pepper to taste and chopped parsley. Stir and remove from heat and serve with Irish Soda Bread. Enjoy!
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