In honor of St. Patrick’s Day, I make Colcannon, talk about the history of potatoes in Ireland, sing a little folk song, and discuss a vegetarian cookbook authored by a man named Dr. Thomas Allinson.
The recipe that I use is from a book titled Dr. Allinson’s Cookery Book Comprising Many Valuable Vegetarian Recipes which was originally published in 1915. It is available for download on Project Gutenberg here: https://www.gutenberg.org/ebooks/13887
To steam the colcannon, I placed a piece of aluminum foil over the colcannon, pressed it down against the colcannon in the bowl, and then rolled the excess foil up so that it created a sort of “lip” around the outside of the bowl. Another piece of foil was laid on top of the first layer of foil, and a string was tied below the “lip” to hold the foil in place. The bowl was then placed in a water bath that had been preheating in a 300 degrees Fahrenheit oven and steamed for one hour.The colcannon did not come out of the bowl cleanly, so I had to reconstruct it to the best of my ability. It reminds me of Weird Al’s mashed potato volcano from UHF.
Eat at Lu's 