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Colcannon

colcannonI slipped up last Friday, pausing my month-long gluten-free diet for slices of soda bread at my office. We held a bake-off, and as one of three participants, it would have been rude for me not to try my competitors’ bread. Right? That’s how I rationalized it. I was just getting in the St. Patrick’s Day spirit, but I haven’t had gluten since.

When St. Patrick’s Day arrived on Sunday, I couldn’t celebrate with green beer or whiskey, so I chose red wine, beef stew, and colcannon instead. Colcannon is a traditional Irish dish made with mashed potatoes, milk or cream, kale or cabbage, salt, and pepper. I love the flavor and vibrant green of kale leaves, so I used them instead of cabbage, along with thinly sliced leeks.

kaleAnd did I mention butter? There’s a lot of butter in this dish. If you look at the photo at the top of this post, that’s a whole tablespoon melted in the middle just for serving. It’s all part of the tradition and immortalized in this Irish folk song: Continue Reading →

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Farmers’ Market Pick: Fingerling Potatoes


I picked up a pound of Rose Finn Apple Fingerling Potatoes at the farmers’ market this weekend. These fast-roasting potatoes are often more moist and flavorful than the standard Russet baking potatoes, making them an easy side dish. Here’s a quick recipe:

Oven Roasted Fingerling Potatoes
-1 pound fingerling potatoes, rinsed and dried
-Olive oil
-3 cloves minced garlic
-2 tsp dried rosemary
-Salt and fresh ground pepper to taste

1. Preheat oven to 500°

2. Place potatoes on in a square baking dish and drizzle with olive oil. Toss until all potatoes are fully coated and then add rosemary, garlic, salt, and fresh ground pepper. Toss again.

3. Roast until tender, approx. 20 minutes.