RECIPES:

COLCANNON

POTATO AND LEEK SOUP

IRISH MANHATTAN

COLCANNON
This is a classic Irish peasant dish —a mash of potatoes, onions, parsnips, and cabbage that exceeds the sum of its parts. With the addition of a little butter and cream, it’s a winter feast on its own, or perfect as a side dish. From The Guy Can’t Cook by Cinda Chavich (Whitecap Books) to be published 2007.
 
6 medium potatoes, peeled and quartered
1 large onion, finely chopped
1 cup (250 mL) peeled and chopped parsnips, (about 2)
3 cups (750 mL) finely shredded or chopped green cabbage (about1/2 small cabbage)
2 cups (500 mL) water
1 tsp (5 mL) salt
freshly ground black pepper
2 Tbsp (30 mL) butter
1/4 cup (60 mL) whipping cream
 
In a large, heavy saucepan, layer the vegetables—half of the potatoes, onions, parsnips, and cabbage, then repeat. Add the salt to the water, and pour it over top.
Cover the pan and bring to a boil over medium-high heat. Reduce the heat to low, and simmer, covered, for 1 hour.
Drain and use a potato masher to mash everything together to form a chunky purée. Season with pepper, and stir in the butter and cream. Serves 6.
 
POTATO AND LEEK SOUP
Make sure to wash leeks well – between each layer – as they can be sandy. Discard the green tops in the compost, or wash them well and freeze for making soup stock.
3 large leeks, white part only
3 tablespoons butter
1 large onion, chopped
3 large russet potatoes, peeled and diced
4 cups chicken broth
½ cup whipping cream
salt and pepper
minced green onions to garnish
 
Trim the dark green tops from the leeks, leaving the white and light green bits. Cut off the root end and discard. Split the leeks lengthwise and clean under running water to remove any sand or grit. Drain and slice.
In a stockpot, melt the butter over medium low heat. Add the leeks, onion and diced potato. Cover and sweat slowly for 30 minutes.
Stir in the chicken stock and bring to a boil over high heat. Reduce heat to medium low and simmer until the vegetables are soft, about 30 minutes longer.
Mash the potatoes and vegetables into the soup (or puree with a hand blender). Bring back to a boil and stir in the cream. Simmer for 2 minutes. Season to taste with salt and pepper and serve, sprinkled with minced green onions. Serves 6.

IRISH MANHATTAN
Irish whiskey is traditionally made with both malted and unmalted barley – and distilled three times, resulting in a purer, lighter alcohol, before aging in oak barrels.
 
1/4 cup Irish whiskey
2 tablespoons sweet vermouth
dash of Agostura bitters
1 maraschino cherry, for garnish
 
Fill a short cocktail glass with crushed ice. Stir in the whiskey and vermouth; add a dash of bitters and stir. Garnish with a cherry.

©Cinda Chavich

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