This year instead of going out to eat I made our Valentines dinner. The plating needs some help but it was outstanding even if I say so myself. I prepared lobster tails and filet mignon on the grill, with the accompaniment of colcannon and sauteed asparagus. And for dessert, chocolate covered strawberries.
This was the first time I have worked with lobster. I only saw how a lobster was boiled in culinary school so I was completely worried that I would over cook it and it would be rubbery.
The recipe that I’ll be sharing is the colcannon. It is a classic Irish dish that was served at Loft 610. The classic dish is just mashed potatoes, kale and onions that is browned in a skillet. My version adds some zestiness with whole grain mustard, and a little low lites with caramelized onions and mushrooms.
4 medium potatoes,baked
2 medium onions, sliced
1/2 lb of crimini mushrooms, sliced
1 lb of kale, de-stemmed and roughly chopped
1 T whole grain mustard
salt and pepper to taste
butter for sauteeing
- Sautee onions in butter until caramelized, add mushrooms and continue cooking till brown. Set aside.
- Sautee the kale until wilted.
- Cut the baked potatoes into chunks and use paddle attachment in a mixer to mash the potatoes, add in the onions, mushrooms and kale.
- Heat the sautee pan and add a little more butter, make a patty of the mashed potato mixture. Brown on both sides.
I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.