Bloggers don't always have the chance to meet in person. We blog, we comment and we create communities all with our on-line screen names, photos and from-from-the-heart content. Through blogging, and especially through food, I have met some warm and kind-hearted people.
Daniel, from The Haggis & The Herring, was one of these souls. I found him and his blog through The Secret Recipe Club. Each week he was active in our Facebook group, created amazingly mouth-watering dishes and often left comments on participating blogs, mine included.
Sadly, there is now a part of our group missing. Daniel passed away leaving the group a little quieter, but bringing us all together in the name of good food and an online friend who will be sorely missed. His wife, Meredith, shared her moving eulogy to her beloved husband with us and wanted us to share with our readers. Read Meredith's beautiful eulogy to Daniel here.
Today, October 1st, over 35 food bloggers will be posting a recipe we made off of Daniel's blog, The Haggis & The Herring to honor his love of food. I was drawn to his lovely Colcannon recipe. I know, it's not St. Patrick's Day but in the spirit of eating in season this was the perfect choice for me. Right now my garden still has a row of lovely leeks and the cabbage and kale are available on the farm. I made this recipe and fell in love with the flavors.
adapted from The Haggis & The Herring
You Will Need:
- 4 medium russet potatoes
- 1/4 c. cream
- 4 leeks
- 3 Tbsp. butter, divided
- 1 c. kale, rib removed and chopped into bite-sized pieces
- 2 Tbsp. water
- 1/4 cabbage (small), chopped
- 1/4 c. chicken stock
- 2 green onions, chopped
- salt and pepper to taste
Boil the potatoes in salted water for 30 minutes. Mash with a little cream and set aside.
Slice the leeks into 1/4 inch pieces and wash immersed in a large bowl of water. Drain and pat dry.
In a pan heat 1 tablespoon butter on medium heat to saute half the leeks till soft. Add the kale and another tablespoon butter to the pan. Continue to cook until soft, approximately 15 minutes. Set this mixture aside in a bowl.
In the same pan over medium heat add the remaining butter and leeks. Saute for one minute and then add the cabbage and chicken stock. Let this soften slowly for 5 minutes. Salt and pepper to taste and continue cooking over low heat until the cabbage is wilted.
Add the mashed potatoes and leek and kale mixture. Season to taste and garnish with green onions.