Courtesy Baltimore Sun........

Cheddar-colcannon torte


Prep: 25 minutes
Cook: 55 minutes
Makes: 8 servings


Mashed potatoes and buttery cabbage are the heart of colcannon, one of
Ireland's most traditional dishes. This torte adds cheddar cheese and
Irish bacon.

1/2 head Savoy cabbage, shredded

6 tablespoons butter

8 ounces center cut Irish bacon, diced

2 large Idaho potatoes, peeled, sliced 1/4-inch-thick

Freshly ground pepper to taste

7 ounces cheddar cheese, grated

2 tablespoons minced fresh chives

Heat the oven to 400 degrees. Heat a pot of water to a boil over high
heat; add cabbage. Cook 2 minutes. Drain; place in a pan of cold water.
Drain; transfer to paper towels. Pat dry; place in a large bowl. Melt 3
tablespoons of the butter in a large skillet over medium heat. Add the
bacon; cook until lightly browned, 4-5 minutes. Transfer the bacon with a
slotted spoon to the cabbage; toss.

Melt remaining 3 tablespoons of the butter in the same skillet; add the
potato slices and toss to coat. Sprinkle with pepper. Place one-third of
the potatoes in the bottom of a buttered 9-inch deep-dish pie pan.
Sprinkle with half of the cheese. Top with half of the bacon and cabbage
mixture. Repeat with one-third more of the potatoes and the remaining
cheese, bacon and cabbage. Top with the remaining potatoes.

Cover with a sheet of buttered aluminum foil. Bake 40 minutes. Remove
foil; sprinkle with chives. Cook until the potatoes are browned, 10-15
minutes. Let cool 15 minutes; cut into wedges. (To make ahead, cool
completely; cover and refrigerate up to 1 day. Bring back to room
temperature; reheat in 300-degree oven 20 minutes.)

Nutrition information: Per serving: 374 calories, 70% of calories from
fat, 29 g fat, 17 g saturated fat, 82 mg cholesterol, 17 g carbohydrates,
12 g protein, 383 mg sodium, 2 g fiber




Potato-bacon gratin


Prep: 30 minutes
Cook: 50 minutes
Makes: 8 servings


6 large Idaho potatoes, peeled

4 tablespoons unsalted butter

1 small onion, chopped

7 ounces Irish back bacon, diced

2 cloves garlic, minced

2 teaspoons dried thyme

1 cup dry white wine

1 cup whipping cream

Freshly ground pepper

14 ounces Swiss cheese

Heat oven to 350 degrees. Heat a pot of salted water to a boil over high
heat; add potatoes. Cook until slightly tender, 10 to 15 minutes. Drain;
cool. Cut into 1/8-inch-thick slices.

Meanwhile, melt butter in a large skillet over medium heat. Add onion;
cook until soft but not browned, 4-5 minutes. Add bacon, garlic and thyme;
cook, stirring often, until bacon is lightly browned (Irish bacon has
little or no fat so it browns quickly), about 5 minutes. Stir in wine;
cook 3 minutes; stir in cream. Season with pepper.

Cover bottom of a buttered 2-quart ovenproof casserole with half of the
potatoes. Grate half of the cheese over the potatoes. Pour over half of
the cream mixture. Add remaining potatoes; pour remaining cream mixture
over the top. Cover with buttered foil. Bake 20 minutes; remove the foil.
Slice remaining cheese; place on top of the casserole. Bake until mixture
is bubbling and cheese is melted, 20 minutes. Let cool 10 minutes before
serving. (To make ahead, cool completely; cover. Refrigerate up to 1 day.
Bring back to room temperature; heat in 300-degree oven, 20 minutes).

Nutrition information: Per serving: 586 calories, 52% of calories from
fat, 34 g fat, 21 g saturated fat, 111 mg cholesterol, 50 g carbohydrates,
21 g protein, 308 mg sodium, 4 g fiber

--
Peter Lucas
Brisbane
Australia

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