Bites and Pieces, Irish Style

In honor of the Irish backdrop to Suite Harmonic (thanks, Emily!), here is a colcannon recipe that came to me as an authentic County Mayo recipe.  This has long been one of my favorite comfort foods.


1 pound cabbage [can substitute kale in whole or part]

1 pound potatoes

2 leeks

1 cup milk

salt and pepper to taste

1 pinch ground mace or 1/8 tsp ground nutmeg

1/2 cup butter, melted


In a large saucepan, boil cabbage or kale until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.

Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.

Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the kale or cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.  OR spoon colcannon into bowls and make a well in the center of each and pour in the melted butter.

Anybody else have a good Irish recipe?  Or maybe a recipe in honor of Cinco de Mayo?




Cinco de Mayo fresh tomatillo salsa [Mark]

1 lb. tomatillos, husked
1 tablespoon olive oil
1/4 C red onion, finely chopped
1/2 C fresh cilantro leaves, chopped
2 dried chipotle chiles
1 tablespoon lemon juice
1 teaspoon dried Mexican oregano
1/2 teaspoon salt

With foil covered baking sheet 6 inches from flame, broil the tomatillos for 15 min.
turning at 5 min and 10 min. Tomatillos will darken in spots.
Remove from the broiler, cool [I stick in freezer for 5 min when I am in a hurry]. Then chop.

Warm the olive oil in a skillet. Add the onion and sauté until softened.
In a bowl, combine the onion and tomatillos. Stir in all remaining ingredients.
Refrigerate and serve cold.    2 C

15 Responses

  1. mark, the tomatillo salsa looks yummy and I will be trying it soon. Thanks.


  2. Those both sound fantastic you guys. I love cabbage and leeks but haven’t grown any cabbage family produce in my garden in years because of the little green worms……yikes. I always have kale though, except for the middle of summer, so that would be a good substitute. I planted bok choy this year but will pick them very early and hopefully the moths/worms won’t notice them.

    We eat a lot of salsa around here mark but I haven’t tried a tomatillo one yet so thanks.


  3. lms, I have a fabulous tomato salsa recipe as well as a cranberry salsa recipe that is unusual and a huge hit around the holidays. The tomato salsa recipe came to me from an old regular in my neighborhood dive bar and is used by a mutual friend in a local restaurant. I’ve made modifications and it wins prizes. The cranberry salsa recipe came to me from the wife of one of the faculty members in my department. He gets grief if she does not make it for us for one our pot-luck functions.


  4. Okie, I’d love to have both of those recipes. Last year our oldest daughter had the best salsa recipe in the family, but this year our daughter in law’s, brother’s wife has been winning. I’d love to blow them both out of the water…….lol


    • Here is the cranberry salsa recipe. This came to me from Vickie A., a physical therapist in OKC.

      1 pkg fresh cranberries, chopped (use food processor)
      1 8-oz can crushed pineapple, drained
      2/3 cup sugar
      2 T finely chopped onion
      1 jalapeno pepper, seeded and chopped
      ¼ t salt
      ¼ t fresh cilantro, chopped (optional)

      Combine all ingredients in large bowl. Cover and chill for 2 hours to let flavors blend. Store in refrigerator in jars. Yield 3C.

      Surprisingly, I seem not to have the tomato salsa recipe on my home computer. I’ll either find it or post it on Monday. A mystery.


  5. Lulu, you’ve never tried tomatillo salsa yet??? Where you been, girl?!?!! I absolutely love tomatillo salsa–especially for fish enchiladas with Mexican queso fresco. Mine’s a bit different than Mark’s, so tomorrow when I’m done reading Suite Harmonic and commenting on that thread I’ll try to add a couple recipes here to okie’s post.

    And the colcannon sounds divine, okie. I’ll also dig through our family cookbooks and find a couple of my Irish grandma’s recipes to add!


  6. Thanks okie. What would you serve with the cranberry salsa? I’ll look forward to the other one.

    Michi, I just meant that I’ve never tried making a tomatillo salsa recipe before. They have a great one at our farmer’s market that I buy occasionally. We have so many tomatoes in the summer that I guess I’m stuck.


  7. Do you ever pour salsa over an eight ounce package of cream cheese as a dip? The cranberry one would be perfect for that. I just wondered if the sweetness would still go with tortilla chips, but I’ll take your word for it. We eat a lot of blue corn chips around here.


  8. lms, over cream cheese would be good with this, really good. Most years I can jalapeno pepper jelly that is really good this way. Yum yum. But, yes, for that I use crackers instead of chips.


  9. Hubby still has me on a curfew, especially after a long day, so I’ll see y’all manana. Plus he went out to buy ice cream, trying to fatten me up again………….haaaaaahaaaaa.


  10. Cover your eyes, Michi.

    Really tight game for the Thunder, ahead by 3 with appx 33 sec to go in game.

    Edited for accuracy.


  11. Thunder beats defending champ 4-0. Woohoo!!!


  12. Congrats to KD and co. Hook ’em!

    I need to get my neighbor Yvonne’s jalapeno popper recipe again – I thought I had it on my computer, but I have five computers and they are not synchronized, of course.


  13. okie:


    I can’t hear a word y’all are saying!

    Mark: Five? FIVE????!!?? My God, man, you belong in Utah! 🙂


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