Colcannon Recipe Bobby Flay Recipe Cards Recipes Recipe For Stuffed

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COLCANNON SOUP



Colcannon Soup image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 12

2 ounces diced slab bacon
1 chopped white onion
1 leek sliced, sliced
1/2 pound waxy-style potatoes, peeled and diced
1/2 Savoy cabbage, cored and sliced
1/2 cup white wine
4 cups vegetable stock
Kosher salt and freshly ground black pepper
2 cups heavy cream
2 tablespoons diced unsalted butter, at room temperature
Basil oil, for garnish
Fried basil, for garnish

Steps:

  • Put the bacon in a pot over medium-high heat and cook, stirring occasionally, until the bacon renders its fat.
  • Lower the heat to medium. Add the onion, leek, potato, and cabbage and cook, covered, stirring occasionally, until tender, about 10 minutes. Add the wine and cook for 2 minutes more. Add the stock, bring to a boil, and season with salt and pepper, to taste. Lower the heat and simmer until the potato is tender. Add the cream and simmer for a few minutes until the soup achieves a creamy texture. Remove from the heat and finish by whisking the butter cubes into the soup. (Don't re-boil the soup after adding the butter into it, or it will curdle.)
  • Divide the soup among bowls, drizzle with basil oil, and garnish with the fried basil leaves.

YUKON GOLD COLCANNON WITH SAUTEED KALE AND CABBAGE AND BACON BUTTER



Yukon Gold Colcannon with Sauteed Kale and Cabbage and Bacon Butter image

Provided by Bobby Flay

Categories     side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 17

2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter, cut into pieces
2 cups whole milk or 1 1/2 cups milk plus 1/2 cup heavy cream, plus more as needed
6 slices bacon thick-cut bacon, cut into 1/2-inch dice
1 to 2 tablespoons canola oil
1 clove garlic, thinly sliced
1 teaspoon mustard seeds, optional
1/8 teaspoon red chile flakes
8 ounces coarsely chopped kale, rinsed well and slightly damp
1/2 head Napa cabbage, thinly shredded
1 teaspoon sugar
2 tablespoons apple cider vinegar
1 stick (8 tablespoons) unsalted butter, slightly softened
2 teaspoons whole-grain mustard
Kosher salt and freshly ground black pepper
2 green onions, green and pale-green parts only, thinly sliced

Steps:

  • For the colcannon: Put the potatoes in a large saucepan, cover with cold water by 2 inches and add 2 tablespoons salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes. Drain well, then return to the pan.
  • While the potatoes are cooking, combine the butter and milk in a small saucepan and bring to a simmer over low heat. Add to the potatoes and mash until smooth, adding more milk as needed. Season well with salt and pepper. Cover and keep warm.
  • Place a large saute pan over medium heat. Add the bacon and cook, stirring occasionally, until rendered and crisp, about 8 minutes. With a slotted spoon, remove the bacon to a paper towel-lined plate and set aside for the bacon butter. Remove 1 tablespoon of the bacon fat from the pan; reserve this separately for the bacon butter.
  • Add a tablespoon or two of canola oil to the pan, depending on how much bacon fat remains. Heat until the oil begins to shimmer. Add the garlic, mustard seeds if using, and chile flakes; cook for 1 minute. Increase the heat to high, add the kale and cabbage, in batches if needed, a splash of water and some salt and pepper. Cook until the greens begin to wilt, tossing constantly at first, about 5 minutes. Continue cooking, stirring occasionally, until crisp-tender, about 5 minutes longer. Add the sugar and vinegar; cook for another 2 minutes.
  • For the bacon butter: While the greens are cooking, combine the butter, reserved bacon fat, mustard and 1/4 teaspoon each salt and pepper in a bowl. Mix until smooth. Fold in the reserved bacon and the green onions. (See Cook's Note.)
  • Finish the colcannon: Combine the mashed potatoes and the sauteed greens in a bowl. Transfer to a casserole dish and top with a few dollops of bacon butter. Place in a warm oven (200 degrees F) until the butter begins to melt, about 5 minutes.

GUACAMOLE



Guacamole image

Provided by Bobby Flay

Categories     condiment

Time 10m

Yield 4 servings

Number Of Ingredients 7

1/4 cup chopped fresh cilantro
3 tablespoons finely diced red onion
Few tablespoons canola oil, optional
3 ripe Hass avocado, peeled, pitted and diced
Juice of 2 limes
1 or 2 jalapenos, finely diced
Salt and freshly ground black pepper

Steps:

  • Mash the cilantro, onions, canola oil, if using, avocados, lime juice and jalapenos together in a bowl, using a fork; guacamole should be chunky. Season with salt and pepper.

COLCANNON



Colcannon image

Provided by Food Network

Time 2h

Yield 6 servings

Number Of Ingredients 8

3 pounds potatoes, scrubbed
2 sticks butter
1 1/4 cups hot milk
Freshly ground black pepper
1 head cabbage, cored and finely shredded
1 (1-pound) piece ham or bacon, cooked the day before
4 scallions, finely chopped
Chopped parsley leaves, for garnish

Steps:

  • Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
  • Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.
  • Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.
  • Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
  • Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.

COLCANNON



Colcannon image

Provided by Food Network

Categories     side-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 15

4 russet potatoes, peeled and cubed
Salt
3 cups thinly sliced green cabbage
2 tablespoons olive oil
1 tablespoon fresh thyme, chopped
1 cup Organic Chicken Broth, recipe follows
Ground pepper
1 organic chicken carcass/leftover chicken bits, skin removed
Carrots, roughly chopped
Celery, roughly chopped
Leeks, washed and chopped
Onion, chopped
10 peppercorns
3 large bay leaves
Any leftover fresh herbs such as thyme, rosemary, oregano, parsley

Steps:

  • Begin by boiling the potatoes in salted water (1/4 tablespoon) until fork tender. Drain in a colander.
  • Saute the sliced cabbage in the olive oil on medium heat with the thyme. Cover and cook until soft, stirring occasionally.
  • In a small saucepan, warm the broth. Return the cooked potatoes to the pot they were boiled in and mash. When the cabbage is cooked, fold into the potatoes. Add the Organic Chicken Broth, 1/2 cup at a time, using only what's needed to make them creamy. Add salt and pepper to taste.
  • Put all the ingredients into a large soup pot and fill the entire pot with cold water, covering the chicken and vegetables as much as possible. Stir. Bring to a boil, and then reduce to a simmer. Cook uncovered for a couple of hours to extract the vegetable flavors. Strain over another soup pot or large bowl, separating the scraps from the broth. Divide among containers and freeze.

COLCANNON



Colcannon image

Provided by Moira Hodgson

Categories     side dish

Time 45m

Yield 4 servings

Number Of Ingredients 5

3/4 pound green cabbage
1 pound Yukon gold potatoes, peeled
Coarse sea salt and fresh ground pepper to taste
1 small onion, chopped
3 tablespoons unsalted butter

Steps:

  • Trim the cabbage, discarding tough outer leaves and the hard core. Cut it into quarters and steam the quarters until barely tender. Chop them fine and set aside.
  • Meanwhile, steam or boil the potatoes until they are tender. Mash them and season them with salt and pepper to taste. Mix in the cabbage.
  • In a large nonstick skillet, soften the onion in two tablespoons of the butter. Mix it with the cabbage and potatoes. Return the mixture to the pan and fry until it is browned on the bottom. Put a plate over the pan and invert to turn the mixture onto it like a pancake. Heat the remaining tablespoon of butter in the pan. Brown the potatoes and cover the cabbage mixture on the other side.

Nutrition Facts : @context http, Calories 194, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 9 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 529 milligrams, Sugar 4 grams, TransFat 0 grams

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