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Recipe of the Week

Detail of Caramel Apple-Almond Crepes



Caramel Apple-Almond Crepes


A great dish for dessert or breakfast, these filled crepes are quick and easy to make, full of wonderful flavor, and make any occasion special.


Bacon Colcannon

I love Colcannon, a traditional Irish dish made with potatoes, cabbage, and a savory meat. This version is streamed down by using bacon rather than a large roast or chunk of meat, and shredded potatoes and cabbage rather than whole potatoes and cabbage wedges. You can use thick slabs of Irish bacon, or any thick cut bacon in this dish, but if you use a leaner bacon add a tablespoon of butter or oil before sauteing so you can brown the cabbage and potatoes for more flavor. Shredded potatoes, cabbage, and onions are now found at most grocery stores, but you can obviously shred your own if you prefer. You can also substitute a large bunch of sliced scallions for the onions, leaving some of the green part for garnishing at the end. You can just serve additional butter on the side, dab with pats of butter, or serve traditionally by making a well in the center of the Colcannon and filling it with melted butter.

6 slices bacon
1 cup shredded onion
2 minced garlic cloves
2 pounds peeled and shredded potatoes
3 cups shredded cabbage
1/2 cup chicken broth
1/2 cup milk
Salt
Freshly ground black pepper
Butter for serving

Heat a large, heavy saucepan over medium high heat. Add the bacon and cook until browned evenly. Remove the bacon from the pan, leaving the drippings inside the pan. Cool and crumble the bacon and set aside. Add the onions to the drippings and saute for two minutes, or until lightly browned. Add the garlic and saute for a minute more. Add the potatoes and cabbage and toss quickly to coat with the bacon grease. Cook for 2-3 minutes to lightly brown the mixture, and then add the chicken broth and milk. Reduce the heat, cover, and simmer for 15 minutes, or until the potatoes are very soft and the cabbage is tender. Remove the cover and cook until most of the liquid is absorbed, forming a thick mixture, increasing the heat if needed. Add the bacon and season to taste. Garnish with butter and serve hot.

Makes 8 servings

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes








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