Celebrate St. Patrick's Day with a vegetarian feast!
- 1 1/2 pounds russet potatoes
- 1 head savoy cabbage, trimmed, pale-green leaves finely shredded (4 cups)
- 1 leek, pale-green and white parts only, cut into 1/2-inch dice<
- 1 cup milk
- 4 tablespoons unsalted butter
- 1/4 teaspoon freshly grated nutmeg
- Pinch Coarse salt
Preheat broiler. Peel and quarter potatoes, and place in a medium saucepan; add enough cold water to cover. Bring to a boil over high heat; reduce heat to a simmer, and cook until tender when pierced with a fork, about 15 minutes. Drain potatoes and return to saucepan. Mash with a potato masher or pass through a ricer; cover pan to keep warm.
Meanwhile, in another saucepan, combine cabbage, leek, milk, 2 tablespoons butter, and nutmeg; season with salt. Cover, and cook over medium heat, stirring occasionally, until cabbage and leek is soft but not browned, about 15 minutes. Stir into potatoes.
Spread mixture in an 8-inch square baking dish. Make a small well in the center, and place under the broiler until lightly browned on top, about 5 minutes.
Remove from broiler. Place remaining 2 tablespoons butter in well. Serve immediately, spooning melted butter from well onto each serving, if desired.
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch salt
- 1/2 cup butter
- 1/2 cup currants or raisins
- 1/4 cup buttermilk
- 1 egg, slightly beaten
- 1 teaspoon caraway seeds
Preheat oven to 350°F
Lightly grease cookie sheets or line with parchment paper.
Combine flour, sugar, baking powder, baking soda, and salt.
Cut in butter until mixture resembles coarse meal.
Stir in currants.
Blend in egg.
Add buttermilk and mix to make a soft dough, use more buttermilk if needed.
Knead 5 to 6 times.
Roll out on a lightly floured board until 1/4" thick.
Cut into triangles and place on cookie sheet 2" apart.
Bake 12-14 minutes or until golden brown.
Transfer to wire racks to cool.
- 1 pound butter
- 3 to 4 tablespoons extra virgin olive oil
- 2 tablespoons fresh chives, chopped
- 1 tablespoon thyme, chopped
- 1 tablespoon sage, chopped
- 1 tablespoon rosemary, chopped
- Dough scraper
- Standing mixer
- Parchment paper or plastic wrap
Chop the butter into uniform chunks using the dough scraper.
Place the oil into the food processor and add the chives. Process until the chives are finely chopped. Add the remaining herbs and blend until the herbs have colored the oil. Using the whisk attachment, whip the butter in the mixer's work bowl at medium speed until it softens and lightens in color, about 5 to 7 minutes.
Add the herb oil to the butter and beat for another 2 minutes until oil is fully incorporated. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log, using the edge of a baking sheet to form a tight log. Chill for 2 hours before serving.
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