St. Patrick's Day

I am a big believer in observing holidays with appropriate meal and/or drink. New Year's Day - pork 'n sauerkraut with beer. Thanksgiving with turkey and wine. Ham and scalloped potatoes on Easter. And last night was corned beef, cabbage, colcannon and 

Guinness for St. Patty's Day. 

My corned beef recipe was from Closet Cooking. This blogger must cook all the time because he so many recipes! Traditional corned beef preparation consists of simmering the meat for about an hour per pound with some spices. The dish I made last night requires roasting the meat after simmering. A dijon, honey and brown sugar glaze is spread on top. 

Beef, post simmering, pre-roasting, covered in honey, dijon and brown sugar

Vance's favorite part of this meal was the colcannon. This dish is basically mashed potatoes with cabbage (reoccurring element last night) and leek. It is quite tasty!

Colcannon

1 1/2 pounds russet potatoes

1 savoy cabbage, trimmed, pale-green leaves finely shredded (4 cups)

1 leek, pale-green and white parts only, cut into 1/2-inch dice

1 cup milk

4 tablespoons unsalted butter

1/4 teaspoon freshly grated nutmeg

Coarse salt

1. Preheat broiler. Peel and quarter potatoes, and place in a medium saucepan; add enough cold water to cover. Bring to a boil over high heat; reduce heat to a simmer, and cook until tender when pierced with a fork, about 15 minutes. Drain potatoes and return to saucepan. Mash with a potato masher or pass through a ricer; cover pan to keep warm.
2. Meanwhile, in another saucepan, combine cabbage, leek, milk, 2 tablespoons butter, and nutmeg; season with salt. Cover, and cook over medium heat, stirring occasionally, until cabbage and leek is soft but not browned, about 15 minutes. Stir into potatoes.
3. Spread mixture in an 8-inch square baking dish. Make a small well in the center, and place under the broiler until lightly browned on top, about 5 minutes.
4. Remove from broiler. Place remaining 2 tablespoons butter in well. Serve immediately, spooning melted butter from well onto each serving, if desired.

Enjoy a few of these while cooking!