Last week, for instance, the city joined its Asian communities in celebrating the Lunar New Year. We even had our first-ever Lunar New Year fireworks display along the Hudson River.
For a glimpse of that spectacular display and a little video trip to Chinatown, click here.
Now we're gearing up for our annual St. Patrick’s Day celebrations. Events, parties, and parades will soon be taking place all over the city, including the biggest parade of all, down Manhattan’s Fifth Avenue. It’s the largest parade in the world and Marc and I always enjoy it.
The recipe we have for you today is a bit of a culinary metaphor, tipping its hat to Irish tradition, but with flavors added to reflect our city’s glorious melting pot...
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As mystery writers, murder is our business. As cozy mystery writers, so is word play. And that’s primarily how this dish came about.
Back in 2009, my husband and I were writing Roast Mortem, a book that pays tribute to the FDNY, which has a long history of Irish pride. During our collaboration, we joked about what might happen if we "loaded" the colcannon.
Wait a second, we thought, why not fully load it—like a baked potato?!
Marc and I then put the recipe together much like New York City puts its cultural communities together: We started with a basic Irish colcannon; added an Italian kiss of olive oil and hug of warm, sweet garlic; and finished the dish with an American-style flourish of gooey melted cheddar and smoky crumbled bacon.
It's a colcannon that's practically exploding with comfort-food flavor. (Hey, no groaning, remember, puns were once the highest form of humor!)
|See Roast Mortem's |
free recipe guide
by clicking here.
Our fully-loaded colcannon truly makes a wonderful side dish; it's addicting, nutritious, and delicious. And now Marc and I invite you to jump into our melting pot...
Makes about 6 cups
1 pound red potatoes, cut into uniform pieces
2-3 slices thick-cut bacon, chopped (or 4-5 regular bacon slices)
1 Tablespoon olive oil
2-3 cloves garlic, chopped
1 large onion, chopped
1/2 head cabbage, sliced thin (about 6 cups)
1 cup milk
1 Tablespoon butter
1/2 teaspoon kosher salt (or ¼ teaspoon table salt)
1/4 teaspoon white pepper
2/3 cup (around 2 or 3 ounces) shredded cheddar cheese
(mild or sharp cheese, your choice)
Step 1—Cook the potatoes: Boil the red potatoes, skin and all, as you would for mashed potatoes—about 15 to 20 minutes. (Test a potato to make sure they’re cooked through.) Remove the pot from heat, drain any extra water, and cover to keep the potatoes warm.
Step 5—Mix and mash: Combine the hot cabbage and the potatoes. Mash with a metal potato masher or large fork until the ingredients are blended.
|Tip - As you mash in the potatoes, they will soak up|
remaining liquid. If there is much more liquid
than what you see in my photo above, then
continue to cook the mixture, over low heat,
until the excess liquid evaporates.
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