The First Cut is the Deepest

(Not the best looking dish I admit)

So who saw this coming? I was preparing my Irish dish for cooking club this month and I was cutting the onions and all of a sudden my knife slipped and cut my finger. Oh Boy did that baby bleed. I told BP II that I needed to go to the hospital for stitches and that he should to stop watching basketball and take me before I lose a finger. He wondered over to assess the damage and helped me run it under cold water. As the water cleaned the cut, we could see what it really was: a little baby nick that was not even one millimeter long. BP II found a Band-Aid and very kindly wrapped it around my wounded finger, patted me on the head and went back to his game. I went back to my Irish dish.

The theme this month was Irish food/ Something Green. I wanted to make something that was traditional Irish food but something that was not typical like corn beef and cabbage. I was hunting around the internet and found a Colcannon dish. I have never heard of colcannon and it seemed super Irish with cabbage and potatoes. I thought I was so unique. Wrong! Klamp brought the exact same dish. They tasted different and she got hers from Tyler Florence but it still let some air out of my sail. But they dish was good. It makes a lot so I guess it would be good for a party. Definitely too much for just a weeknight meal, unless you are eating just colcannon. Which you might be, I don’t know.

Diane's Colcannon
Fom: All Recipes

Ingredients
2 1/2 pounds potatoes, peeled and cubed
4 slices bacon
 1/2 small head cabbage, chopped
1 large onion, chopped
1/2 cup milk
 salt and pepper to taste
1/4 cup butter, melted

Directions

1. Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.

2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.

3. Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.