Tinkersquash
Tinkersquash
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I can't honestly think of another person I'd rather visit The Fat Duck with, Tortoise. 
Foodgasms
- Thread starter tortoise
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Cherry
~spankable~
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For Fata & Rose
Colcannon Recipe
(my easy version)
yields six servings
(or 1 serving if you're a piggie, like me)
3 pounds new pink potatoes, scrubbed
2 sticks butter
1/2 cup heavy cream
fresh ground black pepper
1 head cabbage, cored and finely chopped
1 one pound piece of ham cooked the day before
(ham steak microwaved works fine)
4 scallions finely chopped
chopped parsley to garnish (optional)
Directions:
Steam the potatoes in their skins for 30 minutes (or until tender). Peel skin off when cool enough to handle. Mash the potatoes and then whip to creamy texture with a mixer, while slowly adding heavy cream. Add a stick of soft butter. Add the pepper.
Meanwhile steam the chopped cabbage until al dente.
I use a nice thick ham steak (whatever portion you like - I usually warm half) in the microwave until tender, juicy and warm. Cut into bitesized pieces.
Fold the steamed cabbage, scallions, and ham in to mashed potatoes until combined.
Serve in individual soup plates, making an indentation in the center and adding a bit of butter. Sprinkle with parlsley.
Colcannon Recipe
(my easy version)
yields six servings
(or 1 serving if you're a piggie, like me)
3 pounds new pink potatoes, scrubbed
2 sticks butter
1/2 cup heavy cream
fresh ground black pepper
1 head cabbage, cored and finely chopped
1 one pound piece of ham cooked the day before
(ham steak microwaved works fine)
4 scallions finely chopped
chopped parsley to garnish (optional)
Directions:
Steam the potatoes in their skins for 30 minutes (or until tender). Peel skin off when cool enough to handle. Mash the potatoes and then whip to creamy texture with a mixer, while slowly adding heavy cream. Add a stick of soft butter. Add the pepper.
Meanwhile steam the chopped cabbage until al dente.
I use a nice thick ham steak (whatever portion you like - I usually warm half) in the microwave until tender, juicy and warm. Cut into bitesized pieces.
Fold the steamed cabbage, scallions, and ham in to mashed potatoes until combined.
Serve in individual soup plates, making an indentation in the center and adding a bit of butter. Sprinkle with parlsley.
Last edited:
Fata Morgana
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Wow! I'm going to print this off and make this for my mum and dad next weekend (Irish!). They'll love it.
Thanks.
Thanks.
seXieleXie
trouble
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am i the only one who can't wait until thanksgiving?
i saw fresh cranberries at the farmer's market today. i can't wait for turkey with all the trimmins!
i saw fresh cranberries at the farmer's market today. i can't wait for turkey with all the trimmins!
Rambling Rose
My Aim Is True
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God, I love colcannon. It's the way my mother got me to eat cabbage! Try mashing a mixture of one part sweet potato to two parts Yukon Golds; sometimes I mix in a pound of roast parsnips before adding the greens.
Gives it a kick!
Gives it a kick!
Rambling Rose
My Aim Is True
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Have you tried braising Brussels sprouts in milk? I read somewhere that this is a deliciously different way to eat them but I'm such a roasting fanatic that I haven't attempted it yet.
tortoise
roosevelt dime
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Rambling Rose said:
I have not, but it sounds interesting. Next time I pick up a big batch, I'll try that (at least with some of them; I don't think I could bear not roasting some, too).
Right now, I'm craving roast beets. I used to despise beets, but that was because I had only been subjected to the canned pickled variety. The first time I tried roasting them, I was completely hooked. So easy, too. Wash them, trim some of the tendrils, wrap them in foil, throw them in a 400? oven on a cookie sheet. Once they are roasted, the peels fall right off.
Oh, and the Katmandu Curry that I had last night in The Wilderness was even better than I remembered it. Potatoes, lentils, rice, peas, carrots, all in a spicy curry. Of course, anything tastes better in the outdoors after slogging up a mountain, but I could seriously see myself eating that even back in civilization.
Rambling Rose
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tortoise
roosevelt dime
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Okay, I was going to search for my earlier mango soup post, but I think that it was rather sketchy, so I'll redo it in detail:
Chop the cucumber in half, and peel 1 half. Cut into large chunks and throw it in the blender or food processor, along with, I don't know, call it 1/4 cup of lime juice. Pulse. Cut about 2/3 of the mango into large chunks, add it to the blender. Blend until liquified and smooth, then tear off large pieces from about 3/4 of the cilantro and toss it into the whirring blender, a bit at a time, along with a pinch of salt. Blend well. The cilantro should almost disappear, except for small flecks. Taste, and add more lime juice and/or salt if needed. Pour into a good sized serving bowl. Coarsely dice the remaining cucumber and mango, add it to the puree. Chop the cilantro and serve it on the side as an optional garnish. You can serve it right away, but it's even better if you let it chill for a couple of hours, which also helps the flavors meld and bloom. Ridiculously refreshing, and obscenely aromatic.
I sometmes add an avocado to the mix (1/2 pureed and half diced). I think that next time I might try adding a seeded jalapeno as well.
- Mango, peeled and pitted, 2 lbs (I cheat and use the pre-peeled and pitted mango from Costco)
- 1 English cucumber (or, if they are in season, an equivalent amount of Persian cukes)
- 1 bunch cilantro
- Lime juice to taste (I use key lime, but any lime will do)
- Salt to taste
Chop the cucumber in half, and peel 1 half. Cut into large chunks and throw it in the blender or food processor, along with, I don't know, call it 1/4 cup of lime juice. Pulse. Cut about 2/3 of the mango into large chunks, add it to the blender. Blend until liquified and smooth, then tear off large pieces from about 3/4 of the cilantro and toss it into the whirring blender, a bit at a time, along with a pinch of salt. Blend well. The cilantro should almost disappear, except for small flecks. Taste, and add more lime juice and/or salt if needed. Pour into a good sized serving bowl. Coarsely dice the remaining cucumber and mango, add it to the puree. Chop the cilantro and serve it on the side as an optional garnish. You can serve it right away, but it's even better if you let it chill for a couple of hours, which also helps the flavors meld and bloom. Ridiculously refreshing, and obscenely aromatic.
I sometmes add an avocado to the mix (1/2 pureed and half diced). I think that next time I might try adding a seeded jalapeno as well.
Fata Morgana
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tortoise said:
I am a gannet, 'tis true.
I'm going to ponder on the food AV. Rambling Rose's creamy peaks made me go all unnecessary.
Rambling Rose
My Aim Is True
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tortoise said:
Okay, I was salivating over a cookbook this morning and found this syrup that I want you to try with your beets:
Ginger Syrup
1 cup cider vinegar
1 cup sugar
2 inches fresh ginger, peeled and sliced thickly
1 bay leaf
4 whole cloves
1/2 tsp salt
In a non reactive saucepan, stir together all of the ingredients and simmer for 20 minutes, or until of a syrupy consistency. Remove from heat, cool and strain. Marinate roasted beets in syrup for 2 hours or longer before serving. Serve cold or hot.
I got this recipe from one of my favorite cookbooks - The Gift of Southern Cooking by Scott Peacock and Edna Lewis.
I loves me some Edna Lewis. She's got a beautiful face.
Rambling Rose
My Aim Is True
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Funny and smart is an absolutely lethal combination, isn't it?
tortoise
roosevelt dime
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Rambling Rose said:
Wow! I am so going to try that the next time I roast beets. It sounds amazing, and I've never thought of ginger and beets together. Thank you!
A chef friend of mine does what she calls a "red salad", which is roasted beets and heirloom tomatoes. It sounded like an odd combination, but when I tried it, I was blown away.
Fata Morgana
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Recidiva said:
A bird that can eat huge quantities of food.
Rambling Rose
My Aim Is True
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Flattery like that will make me go all unnecessary.
And after seeing Fata's new avatar, I have to go make a quick change.
And after seeing Fata's new avatar, I have to go make a quick change.
tortoise
roosevelt dime
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Recidiva said:
Oh yes. Now those I have had. Very tasty, especially if you roast the carrots first. I'm all about the roasting of the wedgedibles.
~Fata Morgana~ said:
Also, point of interest: Gannets have beautiful eyes. Haunting. So, yeah. Fitting.
Fata Morgana
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Rambling Rose said:
Baby you ain't seen nothing yet. Tortoise will have his hand down his trews all week with my foodie avs!
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