Tuesday, March 16, 2010

green is a really nice color...


I really get into wearing green on St. Patricks Day. As a matter of fact...I am slipping on green earrings, or wearing a green sweater or my shamrock pin for at least a week or so before March 17th. Cause I love the color green.  Green is life. Abundant in nature, green signifies growth, renewal, health, and environment. Green is so Spring...and that is what has finally arrived here in LA...

I found this photo I took last year of the road into Kinsale, Ireland... and it brought back some wonderful memories...Believe it or not...the countryside of Ireland really is This Green...it's amazing...and beautiful... and enchanting.
So even if you're not Irish...I hope you will carry the spirit of green with you this St. Patrick's Day...

I had some COLCANNON the other day...Traditionally, this dish was served exclusively at Halloween. But nowadays, with the Irish casting aside the shackles of their past, there is a new sense of adventure and a willingness to embrace exciting new ideas. Some Irish have even gone so far as to eat colcannon in April!
Now I have not made this recipe but it's from my book "The feckin' book of everything Irish", (which my friend Judith Ann, who loves all things Irish, gave me) and it's written by 2 guys whose names are Colin Murphy and Donal O'Dea...so I think they probably got it right:

Ingredients:
1 lb. kale, or green cabbage
1/2 pt water
1 tbsp vegetable oil
1 1/2 lb potatoes peeled and quarters
1 medium carrot, cut into chunks
1 tbsp chopped parsley
1 medium onion, finely chopped
1 cup milk
salt and freshly ground pepper
2 oz butter melted

METHOD:
Simmer kale or cabbage in water and oil for 10 minutes
Drain thoroughly and chop finely
Boil potatoes and carrot in same pot until tender
Put milk and onion in a saucepan and cook lightly
Drain the potatoes and carrot and mash together
Add the onion and its milk and the cooked kale to the potato/carrot mash and mix together well
Season with salt and pepper
Transfer to a serving dish, make a well in the center and pour in the melted butter.
Garnish with parsley
Serves 4

Beanneacht!

5 comments:

Tiglizzyclone said...

That recipe sounds good. I think I will try this... I actually have some Kale growing out in my garden. It survived the winter! The Kale and Swiss Chard!

margo said...

Happy St. Patrick's Day! Today was my granddaddy's birthday. :)

I think I'll try that recipe. I have Irish blood.

Gerushia's New World said...

Oh Angela,

This recipe sounds fabulous. I love cabbage, but I'm not a meat eater, so I don't like the usual Corned Beef and Cabbage. This dish would hit the spot!! I think I'll jot down the recipe. Thanks for sharing.

Also, I'm having an unexpected give-away at my blog. 5 Art prints, all rabbity and Eastery. If anyone would like to sign up, all you need to do is leave a comment.

Thanks so much:
Kim
Gerushia's New World

Pat Shawyer said...

Colcannon is delicious, to anyone who has not eaten it, give it a try !! As for the "Feckin" books, my Dad has ALL of them. Theres a whole series, and my Dad, being Irish, just loves sitting and chuckling away to himself with one of them.

Judith Ann - West Side said...

It's "Judith Ann" -- and I am SO glad that the "feckin' book" was a source of nourishment and delight! I have returned from Chicago, having had a week of celebrating all things Irish! And in spirit, my friend, you were truly there -- in the dancing, the drinking, the singing, the joy!