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
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.
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)
Once your leeks are golden, reduce heat to low. Add chopped kale and 1/2 cup of butter. Cook until kale has wilted.
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.
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.
Chop your asparagus into 1" pieces, removing the woody ends. Clean and slice your leeks. Set aside.
Add the macaroni to 6 quarts of boiling salted water (about 3 tablespoons of sea salt) and cook just below the recommended time on the instructions to your pasta. We want it to be on the verge of al dente since your pasta will continue to be cooked in the oven. Generally allow 1 minute below the recommended cook time. Drain and set aside.
In a small saucepan heat the milk on low. Do not allow to boil.
In a saute pan on medium heat, add the bacon. Render the fat and cook until crispy. Remove the bacon and place on a paper towel to absorb some of the oil. You should have around 2 tablespoons of bacon fat left over depending on the quality of your bacon. If it seems a little short, add a little extra butter later to make up for it AFTER the next step. If it seems like you have too much, just pour some of the fat off.
Add the sliced leak and cook in the bacon fat for around 5 minutes on medium heat. Once your leek has cooked down, add your butter and whisk in the flour and cook for about 2 minutes, stirring constantly to keep lumps from forming.
Add the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper.
In a large baking pan, add pasta, cheese sauce and asparagus and mix together. Top with 1 cup of shredded cheese. Place in the oven for 35 minutes. Remove from oven and top with cooked bacon. Serve and enjoy!
French Toast is not actually French by any means. The recipe for fried bread soaked in a mixture of milk and eggs predates France itself and was created by the Romans sometime in the 5th century AD. The next time you see French Toast on a menu of a fancy French brunch cafe, stand up and yell shenanigans! Now that we’ve had our little history lesson for the day, lets get on with the recipe.
In a medium pan, heat butter and syrup on medium heat. Add pears and cook for about 10 minutes. I prefer my pears to be firm but you can always cook them a little longer. Remove from heat and allow to cool while you prepare your toast.
Preheat oven to 375 degrees.
Whisk together eggs, cream, milk, almond extract, spices and the liquor and pour into a shallow container such as a casserole dish. Dip bread in egg mixture and allow to soak for about 3 minutes on each side.
In a large skillet, melt butter over medium heat. Fry slices in batches until golden brown, then flip to cook the other side. Place bread onto a large cookie sheet and finish baking them in the oven for about 10 minutes. The toast should rise slightly.
In a cold stainless steel bowl, beat cream cheese, heavy cream, sugar and vanilla on high until thickened and set aside.
Serve your French Toast topped with pears, whipped topping, maple butter (from the pear pan) and sliced almonds. Enjoy!
Sorry for not including the almonds in the photo. I didn't have my coffee this morning and forgot to add them before the display platter was eaten by my husband.
Remove leaves and cut cauliflower stem flush with the head so it can stay upright in a pie dish. Drizzle olive oil over head and sprinkle salt. pepper and smoked paprika over the florets.
Roast in the oven until tender. Appx 1 hour.
Remove from oven and serve with cheese sauce. (Recipe below)
Heat the milk in a small saucepan over medium heat until small bubbles form. Do not boil!
Meanwhile, melt your butter in another saucepan over medium heat. Add your flour, stirring constantly until a thick paste forms. (2-3 minutes)
Slowly add the milk to the flour paste, whisking constantly. Continue cooking, whisking constantly until the mixture thickens for about 5 minutes.
Add your rosemary, garlic and cheese, whisking constantly until it is melted. Add salt and pepper to taste and serve with your roasted cauliflower!