Category: Quick and Easy

Mocha Espresso – Hot and Iced

glass chocolate milk and a pull of espresso

I’m not a big flavored coffee drink lover. But, I have to admit that anything “mocha” is very appealing as chocolate and coffee are such delicious companions. When we were making the video for Mocha Espresso, it seemed logical to also make an iced version, too.

chopped chocolate

Mocha espresso is simply, chocolate milk and espresso! What makes it super delicious, however, is melting very good, dark chocolate in hot milk until very smooth and then combining it with espresso. Hot or cold it’s a decadent treat!

glass of iced mocha espresso with whipped cream and a straw

Want to make an adult version? Add a shot of coffee liqueur!

Enjoy either hot or cold with a slice of Pumpkin Chocolate Coffee Cake!

Watch the Mocha Espresso video here and the iced version here.

Grilled Boneless Chicken Thighs

grilled boneless chicken thigh sandwich with chips

The meat on a boneless, skinless chicken thigh is thin and cooking time is quick, yet the thigh still retains some fat and remains moist and flavorful. Season grilled boneless chicken thighs with salt, pepper and a drizzle of olive oil – simple and delicious.

Or, marinate with a store-bought or home-made marinade and try to marinate for at least 4 hours for better flavor. There are a bazillion (ok, maybe not that many, but a lot) of dry rubs, which don’t need more that 15 minutes sitting time, that pack in lots of flavor.

Boneless Chicken Thighs on the Grill

Make some grilled corn on the cob, too!

I love grilled boneless chicken thighs in sandwiches. Choose a nice bun or good bread and use your favorite condiment(s), pile on the lettuce and tomatoes and a few slices of dill pickle. The perfect sandwich!

grilled boneless chicken thigh sandwich

Watch the Grilled Boneless Chicken Thighs video here.

Tune in to Honeypie’s Recipes YouTube Channel to view the Grilled Chicken Mini Series playlist!

Iced Tea Concentrate

Iced Tea Concentrate

This Iced Tea Concentrate whips up a 1/2 gallon of iced tea in minutes. Make a few batches and refrigerate the concentrate in a Mason jar or other lidded container and use by the cupful to make a ½ gallon batch at a time.

This method is great for unexpected company or large parties. The iced tea concentrate doesn’t take much room in the refrigerator and making additional pitchers takes seconds.

How to Make the Concentrate

Place 1/4 cup loose tea or 4 tea bags in a one-cup measuring jar and pour boiling water to cover. Steep for 4 minutes. Fill a pitcher 1/3 full of ice, pour the tea concentrate over the ice, and fill with cold water. Optional garnish: lemon slices.

Iced Tea Concentrate

There are so many teas to choose from, you’ll never run out of different flavors to experiment with. Also, you can use decaffeinated regular and herbal tea varieties.

Serve simple syrup on the side to allow guests to sweeten, or not, to their taste. Lemon slices or muddled mint can be added for additional flavor.

Iced Tea Concentrate

Be sure to check our our informative tea tasting blogs – green tea and black tea.

Watch the Iced Tea Concentrate video here.
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Iced Tea Concentrate

  • Author: Trish Lobenfeld
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1/2 gallon
  • Category: Beverages

Ingredients

¼ cup loose tea
1 cup boiling water

Garnish

Lemon slices, seeded
Muddled mint leaves

 

Instructions

Place the tea or tea bags in a 2-cup liquid measuring cup. Pour 1 cup boiling water over and let steep 4 minutes.

Strain in a ½ gallon pitcher filled with ice. Press down with the back of a tablespoon to extract all the tea.

Add cold water to fill.

 

Notes

Serve with simple syrup to allow each guest sweeten, or not, to their taste. Simply place a cup or two of sugar in a small sauce with 1/2 cup cold water. Bring to a boil and cook until the sugar is completely dissolved. Cool and store in a covered container in the refrigerator. Last several weeks.

Shrimp Cocktail with Ancho Chili Sauce

Shrimp cocktail with Ancho Chili Sauce

We’re big fans of shrimp cocktail in our family and love the classic red sauce with enough horseradish to clear out your sinuses. Here’s a variation with a different kind of heat, one you feel in the back of your throat – Shrimp Cocktail with Ancho Chili Sauce.

Yes, you can purchase precooked and cleaned shrimp at most grocery stores and fish mongers, but it’s pretty easy to steam the shrimp yourself. I like to use Old Bay Seasoning, but simply steaming over salty water will yield tasty shrimp.

How to Cook the Shrimp

Set up two bowls: a large one filled with ice and cold water and a smaller one set in the middle. Set the steaming basket aside for now. It’s best to put the shrimp in a cold basket to prevent sticking.

Bring 2 cups cold water to a boil in a medium saucepan. Add the seasonings, cover, and cook for 5 minutes.

Shrimp cocktail with Ancho Chili Sauce

Place the shrimp in a cold steamer basket and lower into the pan.

Shrimp cocktail with Ancho Chili Sauce

Cover and bring the water back to a boil and cook until the shrimp are pink and firm, about 4-8 minutes depending on the size and temperature of the shrimp. Don’t overcook or the shrimp become tough.

Slide the cooked shrimp into the small bowl in the cold water bath and toss the shrimp occasionally to cool evenly.

Shrimp cocktail with Ancho Chili Sauce

Don’t place the shrimp directly in the ice bath. They lose flavor and texture is compromised.

Use immediately or refrigerator up to 2 days.

Whip up the Ancho Chili Cocktail Sauce

Whisk together the mayonnaise, lime juice and chili powders. Stir in the chopped cilantro.

Shrimp cocktail with Ancho Chili Sauce

For a large group, serve the dip in a bowl and surround with the shrimp and garnish with cilantro leaves.

To serve individual portions, scoop some sauce into individual cocktail sauce cups and place the shrimp around the rim.

Recipe doubles easily.

Shrimp cocktail with Ancho Chili Sauce

Watch the Shrimp Cocktail with Ancho Chili Sauce here.
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Shrimp Cocktail with Ancho Chili Sauce

Shrimp cocktail with Ancho Chili Sauce
  • Author: Trish Lobenfeld
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6-8 servings
  • Category: Appetizer

Ingredients

Shrimp

2 tablespoons Old Bay Seasoning
1 pound large cleaned and deveined shrimp (~20 count)

Ancho Chili Sauce

½ cup mayonnaise
1 tablespoon lime juice
1/2 teaspoon ancho chili powder
1/8 teaspoon chipotle powder
2 tablespoons chopped cilantro

Garnish

Cilantro leaves

Instructions

Set up two bowls: a large one filled with ice and cold water and a smaller one set in the middle.

Set the steaming basket aside for now. It’s best to put the shrimp in a cold basket to prevent sticking.

Bring 2 cups cold water to a boil in a medium saucepan. Add the seasonings, cover, and cook for 5 minutes.

Place the shrimp in a cold steamer basket and lower into the pan. Cover and bring the water back to a boil and cook until the shrimp are pink and firm, about 4-8 minutes depending on the size and temperature of the shrimp. Don’t overcook or the shrimp become tough.

Slide the cooked shrimp into the small bowl in the cold water bath and toss the shrimp occasionally to cool evenly.

Don’t place the shrimp directly in the ice bath. They lose flavor and texture is impaired.

Use immediately or refrigerator up to 2 days.

Whip up the Ancho Chili Cocktail Sauce

Whisk together the mayonnaise, lime juice and chili powders. Stir in the chopped cilantro.

For a buffet set up, serve the dip in a bowl and surround with the shrimp and garnish with cilantro leaves.

To serve individual portions, scoop some sauce into individual cocktail sauce cups and place the shrimp around the rim.

Notes

Placing the shrimp into a cold steamer basket and then into the hot pot to prevent the shrimp from sticking to the basket.

Recipe doubles well.

Herb Croutons

pea soup with homemade herb croutons

pea soup with homemade herb croutonsCrispy and delicious Herb Croutons add texture and a salty/herby flavor to salads or soups. Try with our Rosemary Pea Soup.

To Make Herb Croutons

Place the bread cubes on a baking sheet, large enough to hold the cubes in one layer. Drizzle half of the oil over the cubes, toss, drizzle with the remaining oil and toss again.

herb croutons
Bake preheated oven (400 degrees F) for 10 minutes or until crispy, giving a toss halfway through the cooking.

Finely chop the herbs and combine with salt. Sprinkle the herb of choice and salt over the hot cubes and toss.

herb croutons

Watch the Herb Crouton Video here.
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Herb Croutons

pea soup with homemade herb croutons

Make these delicious Herb Croutons to add a crispy texture and salty/herby flavor to salads or soups. Finely chop the herbs, mix with salt and toss on toasted bread cubes.

  • Author: Trish Lobenfeld
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 2 cups
  • Category: Bread/Garnish

Ingredients

1 small loaf country-style bread, cut into ½ inch cubes
2 tablespoons olive oil
2 tablespoons minced herbs
pinch of coarse salt

Instructions

Preheat the oven to 400 degrees F.

Place the bread cubes on a baking sheet, large enough to hold the cubes in one layer. Drizzle half of the oil over the cubes, toss, drizzle with the remaining oil and toss again.

Bake preheated oven for 10 minutes or until crispy, giving a toss halfway through the cooking.

Finely chop the herbs, such as rosemary, thyme, or sage and combine with salt. Sprinkle the herb of choice and salt over the hot cubes and toss.

Cool.

Notes

For a hearty herb like rosemary, think dust when mincing for even coverage and flavor.

Rosemary Pea Soup

pea soup shooters with herb croutons

pea soup shooters with herb croutonsSpring is around the corner and that means young sweet peas are beginning poke through the dirt ready to begin their climb up the vines and ripen into tiny green beads of deliciousness. This is the time to make a delicious chilled or warm Rosemary Pea Soup.

The velvety texture and the sweetness from the leeks and peas is nicely tempered by the earthy flavor and aroma of fresh rosemary. This soup is delicious chilled or heated, but please note that the amount of salt for each style varies.

chilled soup with croutons

Cold foods require a little more salt to amp up flavor and this is done while the soup is hot. It takes a little finesse to get it right – as soon as the salt is a little too prominent for a hot mixture, stop. Chill. If you aren’t sure what temperature you want to serve the soup, season it for the hot version.

To fix an already chilled soup that isn’t properly seasoned, take a ladle or two of soup and heat, either on the stovetop or in the microwave, and add the salt necessary for the cold version. Stir to dissolve and add back to the cold soup.

Use our herb crouton to make a garnish and use finely minced rosemary, serve with a chilled Rosé, and celebrate the arrival of spring – finally!

To Make the Soup

chilled soup with croutons

Heat the oil over medium heat in a covered 7-quart Dutch oven or large saucepan. Stir in the leeks, scallions, garlic, rosemary, salt and pepper, cover and sweat for 5 minutes, stirring once. If the vegetables are browning, lower the heat a little.

chilled soup with croutons

Stir in the stock, bring to a boil, lower the heat and cook for 20 minutes. Add the peas and cook for 5 minutes more.

chilled soup with croutons

Puree the soup in batches in a food processor or blender – be careful of the steam, or in the pan with an immersion blender.

chilled soup with croutons

The texture should be smooth and velvety.

chilled soup with croutons

Place the bowl in an ice bath to cool

Serve in small cups with three croutons each for a lovely appetizer or starter course.

chilled soup with croutons

See our video on how to safely blend hot ingredients.

Watch the Rosemary Pea Soup video here.
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Rosemary Pea Soup

chilled soup with croutons

A delicious, versatile Pea Soup that can be served chilled or hot. Top with crunchy rosemary croutons and celebrate the arrival of spring and spring produce!

  • Author: Trish Lobenfeld
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 2 quarts
  • Category: Soup/Appetizer

Ingredients

Chilled Pea and Rosemary Soup

¼ cup unsalted butter
2 cups thinly sliced leeks (whites and light greens), thoroughly rinsed and drained (about 2 leeks)
½ cup minced shallots (about 3 shallots)
½ cup diced celery (about 1 stalk)
¼ cup rosemary leaves only
1 tablespoon coarse salt*
½ teaspoon freshly ground pepper
6 cups vegetable stock or water
6 cups fresh shelled peas or 2 packages (10 ounces each) frozen peas

Garnish                      

Rosemary Croutons

Instructions

For the Rosemary Pea Soup:

Heat the oil over medium heat in a covered 7-quart Dutch oven or large saucepan

Stir in the leeks, scallions, garlic, rosemary, salt and pepper, cover and sweat for 5 minutes, stirring once. If the vegetables are browning, lower the heat a little.

Stir in the stock, bring to a boil, lower the heat and cook for 20 minutes.

Add the peas and cook for 5 minutes more.

Puree the soup in batches in a food processor or blender – be careful of the steam, or in the pan with an immersion blender. The texture should be smooth and velvety.

Place the bowl in an ice bath to cool

Serve in small cups with three croutons each.

Notes

*Reduce the salt by 1 teaspoon if serving warm or hot

One-Pot Penne alla Vodka

bowl of penne alla vodka pasta with garnish

bowl of penne pasta with garnishbowl of penne alla vodka pasta with garnishOne-pot pasta dishes are so quick and easy to make and it saves even more time without the second pan and the colander to wash. Here’s my version of One-Pot Penne alla Vodka.

There doesn’t seem to be a curated history for Penne alla Vodka. In researching this dish, I found conflicting stories on Wikipedia. Frankly, I think the version that the dish was created to increase sales of vodka seems plausible.

I use red pepper flakes to give the penne alla vodka a little heat and I like to use pancetta for flavor and texture. Some recipes call for peas, which is great for both taste and eye appeal, but husband doesn’t eat them, unfortunately.

The sauce is tomato-based, built on the fat of the sautéed pancetta and some shallots and a little garlic. This is not a dish dominated by any one flavor in my opinion. It’s a lovely meld of creaminess with a slight acidity, saltiness and a touch of heat. The addition of the cream at the end smooths out the sauce and with the starch from pasta, this is indeed a rich and creamy dish!

Note: The most important step is to stir constantly once the liquid comes to a bowl. The pasta sheds starch, which falls to the bottom of the pan and scorches easily. Be sure to have everything in place before cooking – the table set, salad made, bread sliced, etc. The dish is done when the pasta is cooked according to the time on the package.

Heat the oil in a medium saucepan over medium heat. Stir in the onion, pancetta and salt; cook, stirring occasionally, until the onions are translucent and the pancetta has rendered its fat. Add the garlic and pepper flakes and stir for 30 seconds.

one-pot pasta recipe

Add the tomatoes, vodka, cream, water and pasta; stir to combine.

one-pot pasta recipe

Raise the heat to high and bring to a boil, lower slightly to prevent the liquid from overflowing. Cook for the recommended time on the pasta package for al dente.

Note: The most important step is to stir constantly once the liquid comes to a bowl. The pasta sheds starch, which falls to the bottom of the pan and scorches easily. Be sure to have everything in place before cooking – the table set, salad made, bread sliced, etc. The dish is done when the pasta is cooked according to the time on the package.

one-pot pasta recipe

Stir in the cheese off heat and top each bowl with parsley and/or basil.

one-pot pasta recipe

Watch the Penne alla Vodka video here.
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One-Pot Penne alla Vodka

bowl of penne alla vodka pasta with garnish

A quick and easy one-pot pasta dish great for a busy weeknight.

  • Author: Trish Lobenfeld
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Pasta

Ingredients

1 tablespoon olive oil
1 1/2 cups minced onion or shallot
4 ounces pancetta, minced
1 ½ teaspoons kosher salt
1 tablespoon minced cloves garlic (3 medium cloves)
1/8 teaspoon crushed red pepper flakes (optional more at your discretion)
1 can (15 ounces) fire roasted tomatoes
1/2 cup vodka
1/2 cup heavy cream
3 cups water
1 pound penne pasta
1/2 cup freshly grated parmesan, plus more for the table                       

Garnish

1/4 cup chopped Italian parsley or basil

Instructions

Heat the oil in a medium saucepan over medium heat. Stir in the onion, pancetta and salt; cook, stirring occasionally, until the onions are translucent and the pancetta has rendered its fat.

Add the garlic and pepper flakes and stir for 30 seconds.

Add the tomatoes, vodka, cream, water and pasta; stir to combine.

Raise the heat to high and bring to a boil, lower slightly to prevent the liquid from overflowing. Cook for the recommended time on the pasta package for al dente.

Stir in the cheese off heat and top each bowl with parsley and/or basil.

Notes

The most important step is to stir constantly once the liquid comes to a bowl. The pasta sheds starch, which falls to the bottom of the pan and scorches easily. Be sure to have everything in place before cooking – the table set, salad made, bread sliced, etc.

 

 

Microwave Bacon

Cooing bacon in the microwave.

As much as I love bacon, it’s a messy business to cook up a batch. My preferred method is to cook Microwave Bacon using a microwavable bacon plate.

Cooing bacon in the microwave.

I’ve had mine a long, long time. I looked them up on Amazon and found better designed models than my round one. Why round??? They even come with tops to prevent spattering; I use paper towel. I also line the bottom with paper towel for safety reasons. The ridges do keep the bacon grease away from the bacon, but if you’re cooking up several strips, that’s a lot of fat, the plate is hot, and the grease is slopping around in the bottom – very easy to get burned. The paper towel soaks up that grease and prevents dripping.

Cooing bacon in the microwave.

Place a paper towel over the top to prevent spattering.

Crispy bacon or floppy bacon – which camp are you in?

The crew at Honeypie’s Recipes like floppy bacon, however my family members like crispy, really crispy bacon. The only thing needed to make crispy bacon is more time. You can easily make both floppy and crispy by removing some bacon earlier and holding in a warm oven (200 degrees F) on a platter or in a warming drawer.

Serve the bacon with our delicious recipe for Cinnamon Raisin French Toast.

Cooing bacon in the microwave.

Watch the How to Cook Microwave Bacon Video here.

 

Cream of Tomato Soup

cream of tomato soup

I’ve been thinking about Cream of Tomato Soup a lot lately. I haven’t had it in years and the last time was most likely Campbell’s. The occasion for making it came up with a party I was having for my daughter Margot.

cream of tomato soup

She recently became a designer for Keep Collective, a jewelry company. We invited family and friends local to me (she lives in Philadelphia) for a Saturday afternoon, including a light lunch. We had about a dozen acceptances. This seemed like a perfect opportunity to make a lovely ladies’ lunch.

Hors d’oeuvres

Scallion and Parsley Humus
Crudité
Pita Chips

cream of tomato soup

Lunch

Cream of Tomato Soup
Grilled Cheddar Cheese on Rye
Turkey Club Sandwiches

cream of tomato soup

Dessert

Triple Chocolate Brownies
Chocolate Almond Coconut Biscotti
Banana Bread Biscotti
Passion Fruit Chocolate Biscotti

cream of tomato soup

The soup and sandwiches were a big hit. It was a chilly day and everyone was oohing and awing about comfort food. I kept the soup in the crockpot on low to easily fill and refill mugs. No utensils – all finger foods!

We had a great afternoon and everyone stayed a long time. I think they departed around 7pm – always a sign of a good party when guests stay longer than expected!

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Cream of Tomato Soup

cream of tomato soup

Cream of Tomato soup was one of my favorite soups growing up. This recipe packs lots of natural tomato sweetness and goes perfectly with grilled cheese sandwiches!

  • Author: Trish Lobenfeld
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 2 quarts
  • Category: Soup

Ingredients

2 tablespoons unsalted butter
1 medium onion, sliced
1 large celery stalk, sliced
1 large carrot, peeled and sliced
2 teaspoons Kosher salt
1 clove garlic, minced
¼ teaspoon cayenne
1 cup dry white wine
1 can (28 ounces) crushed tomatoes
1 can (14.5) ounces fire-roasted tomatoes
1 can (6 ounces) tomato paste
6 cups vegetable stock or water
1 bouquet garni (3 parsley sprigs, 20 thyme sprigs, 2 bay leaves, 6 pepper corns securely wrapped in cheesecloth)
1 cup heavy cream

Instructions

Melt the butter in a 7-quart Dutch oven or large saucepan over medium heat.

Once the butter foams, stir in the onion, celery, carrot, and salt. Cook, stirring frequently, until the onions are soft and translucent, about 5 minutes. Lower the heat if the onions are browning.

Stir in the garlic and cayenne and cook for 30 seconds.

Add the wine and bring to a boil, reduce to ¼ cup.

Stir in the crushed tomatoes, fire-roasted tomatoes, tomato paste, stock or water and bouquet garni.

Bring to a boil, lower to a simmer and cook for 40 minutes.

Remove and discard bouquet garni,

Cool off heat for 15 minutes.

Pour the soup in batches into a blender or food processor, filling the container halfway or less. Cover, remove the top insert to allow for steam to escape, but cover that hole with a folded over towel.

Place into a clean container and continue pureeing until all the soup is smooth. Stir in the heavy cream.

Reheat and serve.

Freezes well.

Notes

See our video on how to safely puree hot foods.

Cheddar Cheese and Bacon Deviled Eggs

Deviled Eggs

Easter means an abundance of hard-boiled eggs. What do you do with them when the holiday is over? How about deviled eggs. Here’s a delicious recipe for Cheddar Cheese and Bacon Deviled Eggs, sure to please everyone.

Deviled Eggs

Deviled eggs aren’t just for parties, they make a great breakfast, especially these, similar to an omelette or a typical bacon and egg dish. Prepare the eggs in advance and pack a few for your coffee break at the office or in the kids’ lunches.

Another use for deviled eggs is to chop up the egg whites and fold into the deviled egg mix for a delicious egg salad. Add another tablespoon or two of mayonnaise or yogurt to loosen up.

Deviled Eggs

Don’t have a lot of time? Purchase pre-cooked and shelled hard-boiled eggs and this recipe comes together in minutes.

Watch the Cheddar Bacon Deviled Egg video here.
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Cheddar Cheese and Bacon Deviled Eggs

  • Author: Trish Lobenfeld
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 12
  • Category: Eggs

Ingredients

1 tablespoon unsalted butter
1 small shallot minced
¼ teaspoon coarse salt
6 hard-cooked eggs, shelled and sliced in half lengthwise, yolks and whites separated
3 strips cooked bacon, divided
¼ cup shredded Cheddar cheese
¼ cup mayonnaise
Generous dashes of hot sauce, such as Frank’s or Tabasco

Garnish
Bacon bits

Instructions

Melt the butter in a small skillet over medium heat.

Stir in shallots and salt; sweat for 4 minutes or until the shallots are soft.

Place the yolks, 2 bacon strips, Cheddar cheese, mayonnaise and hot sauce in the base of a food processor. Purée, scraping sides as needed. Add the cooked shallots and purée again.

Fill the cavity of each egg white with the egg yolk purée by using a spoon or a piping bag.

Garnish each egg with the bacon bits.

Cover and store in the refrigerator for up to 4 days. Best served at room temperature.

Notes

The bacon is used in two different steps; two strips are used in the recipe and one for a garnish.

Cooking Sunny-Side Up Eggs

sunny-side up eggs

I love a sunny-side up egg. The problem is that not many people cook them right. I want a sunshine yellow runny egg yolk, but I don’t want uncooked egg white on the top. Here’s my secret to cooking sunny-side up eggs!

My secret is to use an ice cube! It keeps the yolk high and prominent, perfectly runny and the egg whites cooked through.

Put a generous dollop of butter in a skillet over medium heat to melt. Once the butter foams, crack your egg(s) into the hot skillet and lower the heat a tad.

sunny-side up eggs

Pop an ice cube into the skillet.

sunny-side up eggs

Cover with a convex cover – like the one below.

sunny-side up eggs

The cover is going to jiggle and the butter sputter a little from the steam of the melting ice cube.

Remove the cover and you have a beautiful sunny-side-up egg!

sunny-side up eggs

Watch the How to Cook a Sunny-Side Up Egg video here.
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Cooking Sunny-Side Up Eggs

Use our fool-proof method to cook the perfect sunny-side up egg – an ice cube!

  • Author: Trish Lobenfeld
  • Prep Time: 10 minutes
  • Cook Time: 2 minutes
  • Total Time: 12 minutes
  • Yield: 1 serving
  • Category: Eggs
  • Method: Frying

Ingredients

1 tablespoon unsalted butter
2 large eggs
kosher salt
black pepper

Instructions

Melt the butter in a small skillet over medium heat.

Once the butter foams, drop 2 eggs into the skillet and add 1 ice cube.

Use a convex lid to cover the pan and cook for 60 – 90 seconds.

Slide the eggs onto a warm plate.

 

Colcannon

colcannon

To celebrate St Patrick’s Day, we’re making Colcannon, an Irish potato side dish made with mashed potatoes and cabbage. It’s buttery and tasty!

Ironically, the corned beef and cabbage so ubiquitous in the States is not the traditional Irish St. Patrick’s Day dinner. Lamb is enjoyed on this day in Ireland and we have the perfect recipe for you that is delicious with this colcannon recipe: Garlic Rosemary Roasted Boneless Leg of Lamb.

Erin go bragh!

colcannon

Place the potatoes, salt and enough cold water to cover by 2 inches in a large covered saucepan. Bring to a boil, lower the heat to a simmer, and tilt the lid to allow some steam to escape and to prevent the potatoes from boiling over. Cook until the potatoes are fork tender, about 20 minutes – timing varies depending on the size of the potatoes. Drain.

colcannon

While the potatoes cook, melt the butter in a large skillet over medium heat. Once the butter foams, add the cabbage, scallions, salt and pepper. Cook, stirring occasionally until the cabbage expels water and softens, about 3 minutes.

colcannon

Mash the potatoes with the warm milk until smooth. Stir in the cabbage and scallions to combine.

Garnish with a couple of twists of the peppermill and the reserved scallion greens.

colcannon

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Colcannon

colcannon
  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Side Dish

Ingredients

2 pounds Russet potatoes, peeled and cubed
2 teaspoons kosher salt
¼ cup unsalted butter
3 cups finely shredded green cabbage, ¼ of a head
7 scallions thinly sliced, greens included, reserve 1 scallion with green tops for garnish
½ teaspoon kosher salt
Ground pepper (10 cranks?)
½ cup warm milk
1 tablespoon unsalted butter

Instructions

Garnish
Strew with the sliced scallions, a pat of butter and a couple of twists of the peppermill

Place the potatoes, salt and enough cold water to cover by 2 inches in a large covered saucepan. Bring to a boil, lower the heat to a simmer, and tilt the lid to allow some steam to escape and to prevent the potatoes from boiling over. Cook until the potatoes are fork tender, about x minutes – timing varies depending on the size of the potatoes. Drain.

While the potatoes cook, melt the butter in a large skillet over medium heat. Once the butter foams, add the cabbage, scallions, salt and pepper. Cook, stirring occasionally until the cabbage expels water and softens, about 3 minutes

Mash the potatoes with the warm milk until smooth. Stir in the cabbage and scallions to combine.

Garnish with a couple of twists of the peppermill and the reserved scallion greens.

Notes

Warm the milk and butter together before adding to the potatoes to keep them hot.