Colcannon Hash with Brussels Sprouts

It's time for some 'Wearin' of the Green' but on our plates!  No matter if you're Irish or not, this twist on classic Colcannon will make you dance a jig!  I made this for our dinner last night and served it alongside my favorite trout preparation.  Really good stuff!

Colcannon is traditionally made with mashed potatoes mixed with kale or cabbage. This variation is made with crispy sautéed potatoes to which I added Brussels sprouts (another member of the cabbage family), along with leek, green onions, and a little crispy pancetta. Feel free to substitute kale or regular cabbage in this recipe.

The finished dish is topped with a sprinkling of Irish aged cheddar cheese.  It was really delicious, and something I will make again - even after St. Patrick's Day!

The potatoes take about 15 minutes to get nicely browned and the whole dish can come together in about 45 minutes, including slicing the vegetables...unless you are a really slow slicer and dicer. In which case enlist the help of your sweetest Leprechaun to help you. It covers both the starch and vegetable components of your meal in one dish!  Topped with a soft poached or fried egg it can make a complete meal.

In the United States, I don't think there is any ethic holiday more universally celebrated than St. Patrick's Day!  In Chicago, just to our south, there is a huge St. Patrick's Day parade and they dye the Chicago river green with environmentally safe dye.  New York City hosts one of the oldest parades and festivals. Here in Milwaukee there is a St. Patrick's Day parade downtown that attracts more than 100,000 viewers. Irish dancing is very popular here also. Of course, the oldest celebration in the city with likely the largest Irish population in the U.S. is Boston.  Does your city or town host an Irish celebration for St. Patrick's Day?

May the Luck of the Irish be with you!  You will be lucky, indeed, if you try this Colcannon Hash with Brussels Sprouts :)

Kathleen, from Cuisine Kathleen, (yes, she's Irish) has been blogging and 'cyber' friend of mine since 2008 or earlier.  Every year, she hosts a blog crawl in honor of St. Patrick's Day and I'll be joining her once again this year!  If you have something to share for St. Patrick's Day, all are welcome there to join the fun.

Colcannon Hash with Brussels Sprouts

Printable Recipe

Serves 2

1 tablespoon vegetable oil
2 ounces pancetta or bacon, diced
2 large russet potatoes, peeled, diced, rinsed, and well-drained
1 leek, white and very light green part only, sliced in half lengthwise, washed and sliced thin
4 green (spring) onions, white and some of the green part, washed and sliced thin
8 medium Brussels sprouts, outer leaves removed and sliced thin
1 tsp salt, plus more to taste
freshly ground black pepper to taste
2-3 tablespoons freshly grated sharp Irish cheddar (such as KerryGold)
2 tablespoons unsalted butter
2 tablespoons freshly chopped Italian parsley

Note:  Feel free to substitute kale, broccoli, cabbage or arugula in this recipe.

Heat a large, heavy frying pan (I used cast iron) over medium to medium high heat. Add the diced pancetta or bacon and fry until crispy and well-browned. Remove with slotted spoon and set aside.  Remove all but about 1-2 tablespoons of drippings in the pan. Remove from heat.

Dice the potatoes and put into a bowl with cold water. Change water once or twice until water is clear and much of the cloudy starch is removed. Drain thoroughly and dry with paper toweling.

Slice the leek, green onions and place in a small bowl next to the stove. Do the same for the Brussels sprouts.

Reheat the drippings in the frying pan to medium high and add the potatoes. Cook in one layer until crisp and browned on the bottom. Stir occasionally until browned all over, reducing heat if they are start to burn. This will take about 15 minutes.

Add green onions and leek and keep stirring until they are softened.

Add the cooked pancetta or bacon and continue stirring.

Add the sliced Brussels sprouts. Cook and stir until they are just tender and still bright green.

Add the shredded cheddar cheese and season with salt and pepper to taste.

Sprinkle with chopped parsley and serve. 

Inspired by Food Wishes

Brussels Sprouts Soufflé

One of the stars of our holiday table at Thanksgiving is this Brussels Sprouts Soufflé that I have been making for many years.  The recipe comes from a cookbook that my mother-in-law gave me shortly after my husband and I were married, called the Better Homes & Gardens Vegetable Cook Book.  My husband doesn't really like Brussels Sprouts but he LOVES this cheesy souffle!

In order to make any soufflé there are several steps that need to be observed so I thought I'd put together an easy tutorial on how to make this in case you'd like to try it for your Thanksgiving feast this year.

First, chop cooked Brussels Sprouts in a food processor.  You can use frozen or fresh Brussels sprouts. They can be chopped by hand if you don't own a food processor.  Chop them fairly fine. 

Have the eggs separated and everything needed for the recipe next to the stove before you begin. 

The first step is to melt the butter over medium-high heat.  Stir in the flour and salt and blend together until bubbly.  Add the milk all at once and continue to stir until the mixture is thickened.

Beat the egg yolks until light and lemon-colored.  Add some of the thickened, hot milk mixture to the yolks to temper them.  This is so the eggs don't curdle or separate when you add them to the hot mixture in the pot.  Then, afterward, add all of the yolk mixture to the hot mixture and stir rapidly until thoroughly blended. Then, add the chopped Brussels sprouts and cheese to the pan, stir to mix, and remove the pan from heat.

Beat the egg whites until stiff but not dry.  Add them to the pan and fold in carefully.  I like to use a large, flat wooden stirrer using a cutting and folding motion.  The purpose is to keep as much air in the whites as possible while blending.  Then pour the mixture into an ungreased souffle or tall, round baking dish.

As you can see the soufflé puffs up beautifully in the oven, but don't be dismayed when it sinks shortly after it comes out of the oven.  The inside will still be light and delicious!

Again, I wish to thank everyone who posted so many kind comments regarding the loss of my sister.  It will be a difficult holiday season knowing she is no longer here but I am feeling better.  I'm still not up-to-speed on visiting all of my blogger friends, but hopefully, after the holidays I will be back on track.

Wishing all of you who celebrate Thanksgiving, a warm and happy holiday~

 
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Brussels Sprouts Soufflé

Adapted from Better Homes & Gardens Vegetable Cook Book 1967

Printable Recipe

Makes 4 to 6 servings.

¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
1 cup milk
4 egg yolks
1 cup shredded Cheddar cheese
1 10-oz package frozen Brussels sprouts, cooked, drained, and finely chopped (about 2 cups) May use fresh, cooked Brussels Sprouts, of course - do not overcook
4 egg whites

Preheat oven to 350F

In a very large (at least 3-4 quart or more) sauce pan or pot, over medium-high heat, melt butter until bubbly and then blend in the flour and salt until well combined.

Add the milk all at once and cook quickly till mixture thickens, stirring constantly.

Beat egg yolks till thick and lemon-colored. Blend some of the hot butter mixture into egg yolks to temper them; return the yolk mixure to the pot and stir rapidly to that the eggs do not curdle.

Stir in cheese and finely chopped sprouts. Remove pan from heat.

Beat the egg whites until stiff but not dry and carefully fold into hot mixture. You want to leave as much air as possible in the whites while folding.

Turn the mixture into an ungreased 2-quart soufflé dish.

Bake in 350 degree oven for 40-60 minutes or until knife inserted comes out clean.

Notes: May be made the day before and refrigerated after cooling. Allow to come to room temperature and reheat in a 350 oven, covered with aluminum foil until heated through - about 20 minutes.

Seared Scallops and Brussels Sprouts Hash with Bacon and Caramelized Shallots

I know there are Brussels sprouts skeptics out there, but I think I have a recipe to change your mind!
One of my favorite Brussels sprouts preparations is this one I found a couple of years ago on Epicurious. Last night, I decided to take make a good recipe even better and add some crispy bacon and seared scallops.



Brussels sprouts are delicious prepared this way and the seared scallops satisfied our desire to try and eat healthy during the week. I don't think my husband ever had a Brussels sprout until we were married but I have turned him into a Brussels sprouts lover ;) He enjoyed everything about this dish!



Good food to satisfy the soul on a stormy winter night.

Brussels Sprouts Hash with Bacon and Caramelized Shallots
Based on a Molly Stevens recipe, Bon Appetit, 2007
Printable Recipe

Serves 2 -4 (serves two in our home)

1 pound brussels sprouts, outer leaves trimmed
8 shallots
4 thick slices of bacon (optional)
4 tablespoons butter, divided
Kosher salt
1-1/2 tablespoons apple cider vinegar
1 tablespoon sugar
2 tablespoons extra-virgin olive oil
1/2 cup water

Cut bacon crosswise into 1/2 inch pieces.

Thinly slice shallots crosswise.

Halve brussels sprouts lengthwise. Cut lengthwise into thin slices.

Fry bacon in a large, heavy skillet until crisp. Remove bacon with a slotted spoon and place on a paper-towel-lined plate. Remove bacon fat from skillet and reserve for sautéing scallops, if making to use with this recipe.

Melt 2 tablespoons butter in large skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minute. Remove and set aside. Wipe out skillet with paper toweling.

Heat olive oil in the same skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1/2 cup water and 2 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots and bacon. Adjust seasonings, if necessary. Serve with sautéed scallops, if desired.

Seared Scallops
Printable Recipe

Serves 2

6-8 large sea scallops, rinsed and patted very dry with paper toweling and seasoned with freshly ground pepper
1-2 tablespoons reserved bacon fat from Brussels sprouts recipe above.
If you prefer not to use bacon fat, you can use olive oil or butter.
1/2 cup white wine

In a large, heavy skillet (cast iron works best), heat the bacon fat over moderately-high heat. When skillet is hot but not smoking, sear scallops, turning over once, until golden brown and just cooked through, approximately 2-3 minutes for each side.

Remove from skillet and cover loosely with foil.

Pour off most of bacon fat from skillet and add white wine and reduce until only about 1/8 cup of liquid remains. Pour over scallops, sprinkle scallops with a little sea salt and serve with Brussels Sprouts Hash, if desired.

Roasted Pork with Brussels Sprouts, Gnocchi and Bacon

I belong to a minority group called Brussels Sprouts Lovers!  When I saw the original recipe at Chez Loulou, I knew I would be it soon. It only took a couple of days. The perfect compliment to any Brussels Sprout dish is pork and I found a lovely bone-in roast.

Whether you are a Brussels Sprout lover or hater I hope you try this recipe.  The gnocchi, bacon and splash of wine make them taste wonderful! No go eat your Brussels Sprouts!

Caramelized Brussels Sprouts with Gnocchi and Bacon

Adapted from Chez Loulou
Printable Recipe

Serves 2-3

4 slices of bacon, sliced into 1/2 inch pieces
2 garlic cloves, smashed
1 pound Brussels sprouts, cleaned, trimmed and sliced in half from core to top
1/2 pound gnocchi (found in pasta section of your store), cooked according to package directions, reserving pasta water
1/3 cup toasted, chopped pecans
1/2 teaspoon fresh thyme, minced
1/3 cup dry white wine
Salt and Pepper to taste

1 tablespoon olive oil

Toast the pecans in a small skillet or in the oven just until golden and aromatic. Cool and chop.

In a large skillet over medium heat (large enough to hold the Brussels sprouts in one layer), heat the olive oil and saute the bacon with the garlic cloves until the garlic is lightly browned and the bacon is crisp. Remove the bacon with a slotted spoon to a plate covered with paper toweling. Remove the garlic and discard.

Put a pot of salted water on to boil for the gnocchi.

Increase the heat under the skillet to medium-high and add the sprouts to the pan, stirring to coat with the olive oil. Cook without stirring in a single layer for about five minutes. Stir and turn to brown the other sides, adjusting them as necessary, about 5 more minutes. Season with salt and pepper.

Add the wine and stir well to loosen any caramelized bits. Cover and reduce to a simmer and cook until just al dente when tested with a fork.

White the Brussels sprouts are simmering, cook the gnocchi in the preheated water according to package directions. Remove the gnocchi with a slotted add to the pan with the Brussels sprouts. Stir in the cooked bacon, toasted pecans and thyme and turn the heat to high to thicken the sauce a bit. Add a little reserved pasta water, if necessary.

Roasted Bone-In Pork Roast

Printable Recipe
Serves 4

1 4-5 bone pork roast
3 garlic cloves, minced
1 teaspoon crushed fennel seed (l used my coffee grinder)
1 teaspoon fresh thyme, minced
Salt & Pepper to taste
Olive oil

Rub pork roast all over with olive oil, then rub garlic, fennel and thyme over over roast. Place in a plastic zipper bag and refrigerate for at least 6 hours or overnight.

Preheat oven to 375. Place pork roast on shallow roasting pan and season with salt and pepper. Roast for approximately 35-45 minutes, or until meat thermometer reads 155F. Allow to rest for 15 minutes, carve and serve

Chive and Garlic Mashed Red Potatoes and Brussels Sprout Hash - Two Great Sides!

Spring is right around the corner and we fired up the grill for the first time this season. I was starting to think green for St. Patrick's Day and came up with these two green-inspired sides to go with our steak - Garlic and Chive Mashed Red Potatoes and Brussels Sprout Hash with Caramelized Shallots

These rich, garlicky mashed potatoes are the perfect compliment to steak. The interesting thing about this recipe is that it doesn't call for any milk since red potatoes have a higher water content. I think you could easily cut down on the butter and add some milk or sour cream if you like your mashed potatoes more creamy.

Chive and Garlic Mashed Potatoes
Bon Appetit, March 2005

Makes 6 servings.

2 pounds unpeeled red-skinned potatoes, rinsed, cut into 1- to 1 1/2-inch pieces
10 tablespoons (1 1/4 sticks) butter
3 garlic cloves, minced
3/4 cup chopped chives (about 3 bunches)

Cook potatoes in large pot of boiling salted water until tender, about 18 minutes. Drain. Melt butter in same pot over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Return potatoes to pot. Add chives. Mash potatoes coarsely. Season to taste with salt and pepper

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The brussels sprouts are a little more time-consuming to prepare because of all of the slicing but, since brussels sprouts don't discolor after cutting, you can do most of the prep work well ahead of time. The carmelized shallots add a wonderful flavor that even a brussels sprout hater will love! Carmelizing the shallots can also be done well ahead of time.


Brussels Sprout Hash with Caramelized Shallots
Bon Appétit, November 2007

Makes 8 to 10 servings

6 tablespoons (3/4 stick) butter, divided
1/2 pound shallots, thinly sliced
Coarse kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
1 1/2 pounds brussels sprouts, trimmed
3 tablespoons extra-virgin olive oil
1 cup water

Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.

Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.