March 17 marks the death of St. Patrick of Ireland. The day is observed not only as a religious celebration, but also a cultural affair highlighting Irish foods.
This is a break from Lent for one day of dancing, drinking and eating meat. But if you look back at history, it is no wonder March 17 is a day of celebration and food.
The Great Potato Famine in Ireland from 1845-52, with mass starvation and the deaths of 1 million people, and 1 million more emigrating from Ireland, was caused by the potato late blight fungus, Phytophthora infestans, that wiped out the potatoes. You would not think that this humble starch would cause such a disaster, but it was the main diet of many of the poorer Irish.
The potato was an Irish variety and when the disease hit, there was no other variety of potato that possibly could be resistant to the disease, therefore wiping out the entire potato inventory.
Added to this famine, the Irish Catholics, in the 17th and 18th centuries, were prohibited by penal law from purchasing or leasing land and were not able to vote, hold political office, live within 5 miles of an incorporated town, obtain an education, enter a profession and do so many things necessary for a person to succeed and prosper in society.
The first St. Patrick’s Day parade took place March 17, 1792, in New York City. It became a way for the Irish to really celebrate their heritage and all they went through in the past.
So in honor of the humble, yet very important potato — that changed history — here is a recipe for Colcannon, or Irish Potato Salad.
Colcannon
(Irish Potato Salad)
Serves: 4-6
Cut into 1 1/2-inch cubes and steam until tender:
5 russet potatoes
Return to still hot pot, add:
1/4 cup unsalted butter
1/4 cup whole milk
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
Mash together.
In a large skillet, heat over medium heat and add:
1/4 cup unsalted butter
When melted and hot, add:
4 large shallots, thinly sliced
1 large leek, halved and thinly sliced
Saute to soften, add:
1 bunch kale, stems removed, coarsely chopped
Toss until soft and wilted, but still bright green, about three to four minutes.
Add and toss until tender-crisp, about eight minutes:
1 head Napa cabbage, corded and coarsely chopped
Sprinkle with:
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Mix cabbage and mashed potatoes together. Sprinkle with:
2/3 cup chopped green onions, green parts
Foodie notes
As I am making some Mexican dishes, I am intrigued by the recipes asking for Mexican oregano. I have oregano from Italy and Greece, so wondered if I could substitute the oregano with ones from other regions.
The answer is no.
All oregano is not created equal.
Mexican oregano actually is wild marjoram and a relative of lemon verbena. Sometimes called Puerto Rican oregano, it is robust in flavor, more bitter, with notes of citrus and licorice. You can substitute with dried marjoram if you do not have Mexican oregano.
Greek oregano is savory and earthy in flavors while Italian oregano is milder. Turkish oregano is more pungent and a member of the mint family.
Cuban or Spanish oregano is a perennial and is in the Lamiaceae, or mint, family while Mediterranean oregano is in the Origanum family and is sweet and has a hint of anise.
If a recipe calls for 1 tablespoon of fresh oregano and you only have dried (Mexican oregano is only available in dried), replace with 1 teaspoon of dried.
Here is a recipe for Mexican Lime Soup with Chicken from Williams-Sonoma. The Mexican oregano’s herbal aroma and citrusy and licorice flavors work well for this soup.
Mexican Lime Soup with Chicken
Serves: 4-6
Cut into four to eight wedges, set aside for serving:
1 lime
Juice to obtain 1/4 cup:
3 to 4 limes
Season with l teaspoon salt and 1/2 teaspoon black pepper:
2 bone-in, skin-on chicken breast halves, each about 10 ounces
In a large saucepan over medium heat, warm:
1 tablespoon extra-virgin olive oil
Add the chicken, skin side down, and cook until browned, about five minutes. Transfer the chicken to a plate. Add to the pan and saute until translucent, about four minutes:
1 large white onion, chopped
Add and saute until fragrant, about one minute:
5 garlic cloves, minced
1 jalapeno, seeded and minced
Add and return chicken to the pot:
3 cups low-sodium chicken broth
3 cups water
1/4 cup lime juice
1 1/2 teaspoon Mexican oregano
Increase the heat to high and bring the liquid to a boil, skimming off any foam that rises to the surface. Reduce the heat to medium-low, cover partially and simmer until the chicken shows no sign of pink when pierced with the tip of a sharp knife near the bone, about 40 minutes.
Transfer the chicken to a carving board and let cool slightly. Meanwhile, keep the soup at a simmer. Remove and discard the chicken and bones, and shred the chicken into bite-size pieces. Stir the chicken into the soup. Adjust the taste with salt and pepper.
Put in separate small bowls:
1 avocado, pitted, peeled and diced
2 ounces queso fresco or mild feta cheese, crumbled
Lime wedges
Ladle soup into warmed bowls and serve immediately. Pass the avocado, cheese and lime wedges.
Foodie bites
Hawaii Community College’s second-year culinary students are serving the foods of Spain from today through Friday. Call 934-2591 for reservations. We will be going to check it out Thursday for lunch.
Email Audrey Wilson at audreywilson808@gmail.com.
