St. Patrick’s Day eats: 2 easy Irish recipes to whip up while you’re hunkered down at home - cleveland.com

CLEVELAND, Ohio - Saint Patrick’s Day is tomorrow and to celebrate it (at home, of course, because of the COVID-19 coronavirus) you might consider consuming two delicious, easy-to-make dishes — Champ (or Mashed Potatoes with Kale) and Red Cabbage Slaw with Celery Seed Dressing

If mixing kale into your mashers doesn’t appeal, try using caramelized onions instead (recipe below). Caramelizing onions takes a few minutes more so plan accordingly. Also, use a large flat-bottomed, high-sided pan for the onions and a wide spatula to turn them.

Hungry revelers should not forget cabbage, which is why I’ve included a mouth-watering recipe to fill their cruciferous needs on the day of the patron saint of Ireland.

Historical note: These recipes are inspired by recipes I published in the food section of the Plain Dealer’s “Sunday” magazine in 1996-97.

Ithe maith (or “good eating” in Irish)

Champ

5-6 potatoes, preferably Yukon Gold

1 bunch kale, stems removed and lightly chopped (or 2 cups chopped frozen)

1/3 cup warm milk

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons butter

• Peel and quarter potatoes before boiling tender, about 15-20 minutes. (If using chopped frozen kale, take from the freezer to thaw.)
• Remove potatoes with a slotted spoon and set them aside in a dish.
• Place fresh kale into the potato water and boil for 3-5 minutes, just wilting kale.
• Remove kale from pot into a colander, discarding water. While in the colander, carefully press (hot) leaves with a spoon to remove as much water as possible. 
• Using a sharp knife, chop the wilted kale into small pieces. 
• If using chopped frozen kale, skip steps 3-5. 
• Add potatoes back to pot and turn the fresh or thawed frozen kale to into potatoes and mash them, adding butter and warm milk. Season with salt and pepper. 

Caramelized Onions

1-2 large yellow onions, cut into 1/4-inch slices, root to tip

2 tablespoons each, olive oil and butter

Salt

• Place oil and butter in pan to coat bottom and heat over medium flame. Add onions and stir, keeping them evenly distributed in pan. Add a sprinkling of salt. 
• After 10 minutes note onion color. If they are beginning to darken, turn down heat so they do not burn. Add more oil if necessary. Their ideal color is golden brown, which should take about 20 minutes over medium heat.
• Once the onions are done, turn off the heat. To complete the dish, make a well into each mashed potato serving and fill it with caramelized onions and scrapings from the pan. 

Red Cabbage Slaw

1 small red cabbage

1 small savoy cabbage (optional)

1 cup celery seed dressing (recipe follows)

1. Rinse cabbages and trim bottoms. Slice heads into thin strips and chop into bite-sized pieces about an inch long.

2. Place cabbage in serving bowl and dress with celery seed dressing.

Celery Seed Dressing*

1/4 cup sugar

1 tablespoon fresh lemon or bottled lemon juice

1 teaspoon dry mustard

1 small onion, small dice

1/4 cup cider vinegar

1/2 cup canola oil

1 tablespoon celery seed

salt to taste

Put the first four ingredients and the vinegar into a blender (or a bowl) and mix well. Slowly add the oil into the blender or bowl and mix well. Stir in celery seeds and salt.

* Ingredient measurements are guides, adjustable according to your taste.

David Farkas is a freelance writer in Greater Cleveland

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St. Patrick’s Day eats: 2 easy Irish recipes to whip up while you’re hunkered down at home - cleveland.com
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