Ah, my loves, and oh, my friends, Miz Gee recently celebrated the anniversary of her birth. As with any holiday of note this one was marked with feasting and drinking. Honey gallantly offered to cook in my honor and took on the challenge of roasting a pair of odd birds: a duck and a goose.
The duck had a sweet and spicy glaze, while the goose was filled with a wild rice and bacon stuffing. Honey also made a rustic pate from the livers. I contributed what any self respecting Latina would prepare: Irish colcannon!
Yeah, ok, maybe not the obvious choice. Colcannon is my favorite form of mashed potatoes since I first prepared it on St. Patrick's Day 2 years ago. That day I took one taste and knew I would be fighting our guests for the last spoonful. My concept of what mashed potatoes could be had been revolutionized. Why had I never encountered these amazing potatoes before?
Nevermind, I know now. No time for regrets. This amazecats recipe calls for both butter and olive oil, which makes for delectable flavor without overwhelming you with milk fat... or lactose, the bane of many dairy lovers. The kale and garlic give this recipe a modern California twist and your taste buds a lovely little tickle.
Try it, and you'll see why Miz Gee will make her mashed potatoes no other way.
The duck had a sweet and spicy glaze, while the goose was filled with a wild rice and bacon stuffing. Honey also made a rustic pate from the livers. I contributed what any self respecting Latina would prepare: Irish colcannon!
Yeah, ok, maybe not the obvious choice. Colcannon is my favorite form of mashed potatoes since I first prepared it on St. Patrick's Day 2 years ago. That day I took one taste and knew I would be fighting our guests for the last spoonful. My concept of what mashed potatoes could be had been revolutionized. Why had I never encountered these amazing potatoes before?
Nevermind, I know now. No time for regrets. This amazecats recipe calls for both butter and olive oil, which makes for delectable flavor without overwhelming you with milk fat... or lactose, the bane of many dairy lovers. The kale and garlic give this recipe a modern California twist and your taste buds a lovely little tickle.
Try it, and you'll see why Miz Gee will make her mashed potatoes no other way.
   | Miz Gee's California Colcannon Recipe adapted from: cbsop Equipment: Potato peeler Chef's knife Cutting board Large pot with lid Colander Skillet with lid Spatula or large spoon Potato masher Tablespoon Optional: Garlic press Paring knife Kitchen rock Ingredients: 3 lbs organic yukon gold potatoes Water sufficient for boiling potatoes Kosher salt 1 bunch organic dinosaur kale 3 or 4 scallions 2 tablespoons fresh parsley 4 or 5 cloves of garlic 4 tablespoons butter Real salt Ground black pepper 1 or 2 shots of water 4 tablespoons olive oil ½ cup of milk |
Technique:
Usually I would't harp on ingredients being organic, but potatoes and greens regularly show up on the dirty dozen list of foods most contaminated with pesticides. Many megamart stores have organic sections, so hopefully these ingredients will be easy to find and not too dear.
This is a very forgiving recipe, don't worry about having precise measures. There aren't many pictures, since I only had my cell phone camera to work with.
Usually I would't harp on ingredients being organic, but potatoes and greens regularly show up on the dirty dozen list of foods most contaminated with pesticides. Many megamart stores have organic sections, so hopefully these ingredients will be easy to find and not too dear.
This is a very forgiving recipe, don't worry about having precise measures. There aren't many pictures, since I only had my cell phone camera to work with.
- 1. Wash and peel your potatoes. Chop them into uniform chunks so they will cook evenly. Add to your pot and cover with fresh cool water. Salt liberally with kosher. Place on medium high heat, bring to a boil and then simmer for about 15-20 minutes until tender. Drain.
- 2. While the potatoes boil prepare the greens. Wash the kale carefully; discarding any sad, limp, or yellow leaves. Remember these are organic, so they will have some flaws. They should be a deep velvety green and resilient when handled a bit roughly. Slice out the stems with your paring knife and chop the leaves into bite sized ribbons. I found it best to be a bit purposeful about this, since smaller bits make it easier to scoop out the mash later while serving. If the kale is chopped too large you end up fighting with tendrils of green that refuse to let go and you then have to bang the spoon against your plate like an irate school lunch lady.
 | 
|
- 5. Time to sweat! In your medium to large skillet of choice (remember the kale will be bulky at the start), melt the 4 tablespoons of butter over a medium flame. Add the scallions and sweat until they change color. Toss in the parsley and garlic, season with realt salt (or whatever fancy salt you have) and pepper. Continue to stir and sweat until the garlic is cooked, but not browned. You may need to adjust the heat. Start stirring in your kale. Once you have all of it in the pan, dribble in a bit of water and cover. Lower the flame a tad. Allow the greens to steam for a bit. Resist the urge to peek!
- 6. There will come a time, young padawan, when the aroma of wilted kale will suffuse your kitchen. Now is the time to reveal the secrets which have been hidden from your sight. Approach with care to avoid the steam which will inevitably rise. Stir the greens and judge carefully, has it all wilted, or does it need more time? Remember that carry over heat will also continue to cook your kale. When you reckon 90% of the greens have wilted, turn off the heat and set them aside. Leave the lid off. If you cover them, the trapped heat may take the kale beyond the deep gorgeous green it has become to the sickly yellow green of overdone vegetables.
- 7. Put your drained potatoes back into the pot. Add the olive oil and milk. Mash the potatoes until they reach your preferred texture. Stir in the kale and pan drippings. Taste and adjust for salt and seasoning if needed.
RSS Feed