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This Old Chef: Blog & Recipes

An Irish Family Feast: Roast Chicken, Colcannon, Asparagus, Soda Bread... and Chocolate!

Posted on March 15, 2019 with 0 comments


Happy St. Patrick's Day!

I know, I know... but the family names are McCann, Kavanagh, McCullough, Shannon, Murphy, O'Gara...

Clearly... I have no choice.

This year, in a break from our customary Paddy's Day Salmon, we had a roast chicken (thanks to a BIG sale at Fairway) utilizing the miraculously easy Mark Bittman technique:

With colcannon...

(Serves 6-8... or just me!)

This is my version… not totally traditional...

3-4 lbs. Russet potatoes, peeled and cut in similarly sized chunks

¼ to ½ Head green cabbage, cored and sliced thin

Salt and pepper

Heavy cream

Chives, minced or cut

1.  Place potatoes in a large pot, cover with cold, salted water, and bring to a boil.  Lower the heat so that water remains at a high simmer, but not a high rolling boil. Cook until potatoes are done (soft but not falling apart).  Drain.

2.  At the same time, steam sliced cabbage until it starts to soften, but not until it gets mushy.

3.  Use a ricer or a food mill on the potatoes.  Begin to add warmed cream, slowly.  I realize I’ve given no amount on the cream... but it changes completely depending on the specific potatoes and your personal preference... just don’t put in so much cream that they get soupy.  You can always add a bit more.  And resist the temptation to whip the potatoes endlessly.  Taste for, and add, salt and pepper.

4. Fold in the cabbage and add chives.  Colcannon can also be made with shredded kale in place of the cabbage, and minced scallions in place of the chives.  Yukon Gold potatoes can be substituted, but the Russets give a much more “potato-y” taste.

Asparagus (barely softened in simmering salted water)...

And simple caraway soda bread with no raisins, no sugar and, shockingly...  NO FAT!

 At least until you spread the butter on top...

Plus a lovely One Hope 2011 Pinot Noir, a perfect fire, and the perfect dinner (and life) companion.

Life is good, even through struggle (how much more Irish can you get?!?!?!?)...

(Originally posted on March 19, 2014)

For dessert, This Old Chef suggests this incredible Chocolate Shortbread from chef Bob Chambers...

Chocolate Shortbread Hearts

And finally, an elegant end to any meal and one of our all-time favorites, Chocolate Pudding with Cointreau...

Chocolate Pudding with Cointreau

Happy St. Patrick's Day!