Makes about 2 cups
1 small pie pumpkin (about 3 lbs.)
½ stick of butter
½ cup maple syrup
1 Tbs. lemon juice
2 whole cloves
Stab the top of the pumpkin a few times with a knife or heavy fork. Bake at 350 degrees for about 45 minutes or until soft. Cut in half, and let cool slightly. Then scrape out seeds & remove skin. Put the flesh into a heavy sauce pan with 1 cup of water the maple syrup, butter & cloves. Cook over medium heat for about 30 minutes until sweet, thick & jammy. If it cooks to fast add a little more water. Add the lemon juice at the end cooking for a minute or two longer. Let cool & enjoy. Keep refrigerated.
1 small yellow onion
1 lb. (approx.) Yukon Gold potatoes
1 tsp. chopped fresh dill, plus sprigs for garnish
1/2 tsp. salt
freshly ground black pepper, just a pinch
1 large egg white
4 oz. lox
1/4 cup reduced-fat sour cream
1 cup olive oil for frying
Preheat oven to 450 degrees. Grate onion & potatoes on the large hole side of a box grater. Place grated onion in a fine sieve & press out as much moisture as possible. Combine onion, potatoes, chopped dill, salt, pepper & egg white in a medium bowl, and stir to combine. Heat 1/2 cup oil in a 2 inch skillet. When surface starts to shimmer, reduce heat to medium. Form pancakes by dropping about 1 Tbs. of the potato mixture in pan, then flattening each into disks. Fry until golden brown on bottom, flip & fry until brown on both sides. Serve pancakes topped with gravlax and a dab of sour cream & sprig of dill until brown on both sides. Serve pancakes topped with gravlax and a dab of sour cream & sprig of dill.
Simple, quick & versatile, these baked (or shirred) eggs are sure to become a family favorite.
Serves: 2, one egg servings
1 Tbs. butter
2 Tbs,. heavy cream
Salt & pepper
Preheat oven to 375 degrees.
You will need a baking dish large enough to hold as many ramekins as you are using & room for 1 inch of water around them.
Heat 1 quart of water in a kettle or something you can easily pour from.
1. Heavily butter 2 heatproof ramekins or small ‘Pyrex’ bowls.
2. If using any or the “optional additions” put 1-2 Tbs of them in the bottom of the ramekin. Crack the egg on top & pour cream gently over the egg yolk.
3. When all the ramekins are situated in the baking dish, carefully pour hot water into into the large dish so that the water level comes 1/2 way up the sides of the ramekins.
4. Transfer to hot oven. Let bake for 10 minutes. Check doneness of eggs by lightly juggling one of the ramekins. Egg should wiggle slightly for an over-easy doneness.
5. Leave in oven until desired doneness is reached.
6. Serve with buttered toast for dipping!
Other Wonderful Additions!
Cooked bacon, ham or sausage. Sautéed spinach or other greens. Salsa. Sautéed mushrooms. Really, anything out of the garden, just use your imagination. Just remember it won’t cook that long so you may need to cook or sauté it a little first.
This nourishing Irish dish is known in England as “bubble & squeak” and can be traced back to the Middle Ages. This version is vegetarian but crisp bacon or chopped leftover ham can be added. We are using kale but any green such as spinach or collards is equally wonderful. See the bottom of the recipe for more variations. Have fun… you can’t go wrong. This is comfort food at its best.
2-3 lbs potatoes of your choice, peeled or not & cut into large chunks
Salt & Pepper
6 Tbs unsalted butter (plus an optional half a stick more for serving)
2-3 bunches of kale, chard, cabbage, washed & cut into large chunks
1 bunch of green onions (scallions), minced
1 cup of milk or cream
1. Put the potatoes & 2 Tbs of salt in a medium pot with enough cold water to cover by at least one inch. Bring to a boil & cook until the potatoes are fork-tender (15-20 minutes). Drain in a colander.
2. Return the pot to the stove & set over medium-high heat. Melt the butter in the pot & add the greens. Cook the greens for 2-3 minutes (less for spinach, more for the heavier greens) until they are wilted. Add the green onions & a generous amount of black pepper & cook for a minute more.
3. Add the potatoes & milk or cream to the pot & reduce the heat to medium. Using a potato masher or heavy wooden spoon stir & mash everything together. Taste & add more salt or pepper if necessary.
Serve the colcannon hot on a large plate or bowl (pre-warmed if possible). Make a well in the center for the additional butter.
Make your own combination of potatoes, greens & onions. Of course you can substitute any kind of non-dairy products for the cream & butter. Here are some suggestions below.
Potatoes Greens Onions
Russet Kale Scallions
Yellow Finn Collards Fresh Chives
Red Skin Mustard Red Onion
Yams or sweet potatoes Spinach Sweet White Onion (ie. Videlia)
Parsnips for ½ of the potatoes Cabbage (red or green) Sauteed Leeks