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2002 » Issue 11, Published on Wednesday, March 13, 2002 » Special Section
By Colcannon is one of Ireland's most beloved traditional dishes.

The country meal of mashed potatoes, onions and cabbage came to the United states in the 1800s with the huge wave of Irish immigration.

In Ireland, colcannon was traditionally associated with predicting marriages. Charms hidden in the mash were supposed to mean a marriage proposal. Unmarried women hung socks filled with colcannon on the front door, believing they would marry the next man to enter their homes.

Try serving the colcannon recipe below:

Servings: 4

Ingredients:

2 tablespoons extra virgin olive oil

4 medium onions, halved and sliced

1 small green cabbage, about 1 3/4 pounds, quartered, cored and cut in 1/2-inch strips (about 12 cups)

4 medium yellow-fleshed or white potatoes, halved

1/4 teaspoon dried thyme

Salt and freshly ground black pepper, to taste

In a large Dutch oven, heat oil over medium-high heat. Stirring to coat with oil, add onions, then cabbage, first letting some onions wilt to make room for the rest.

When all vegetables are wilted, about 10 to 12 minutes, reduce heat to medium-low and cook about 20 minutes, stirring occasionally, until vegetables are soft and moist.

Increase heat back to medium-high and cook until mixture is golden and very soft, 12 to 15 minutes, stirring occasionally.

Meanwhile, place potatoes in large saucepan, cover with cold water and set over high heat. Bring to boil, lower to simmer and cook until potatoes are soft when pierced with a knife, about 20 minutes. Drain, peel, set aside in serving bowl and keep warm.

When cabbage-onion mixture is finished cooking, add to potatoes. Coarsely mash potatoes together with cabbage. Add thyme, season to taste with salt and pepper and serve.

Diana recommends adding the cabbage last to prevent it from getting soggy and bitter.

Diana uses pre-washed carrots and red potatoes. This saves time. Simply toss them in the pot without cutting or peeling.

If using more than one stock pot to cook for a large crowd, place equal amounts of ingredients in each pot, Diana recommends.


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In Our Opinion

Editorial

For the first time in five years, a public elementary school, Gardner Bullis, opened its doors last week in Los Altos Hills. For some, it was, metaphorically speaking, the last stitch removed from the old wound following the closure of the original Bullis-Purissima School in 2003.

For others, including the diehards who formed the successful Bullis Charter School, the sting of the Bullis closure lingers. But our sense is that for most Hills residents not part of the Loyola School coverage area, the opening of Gardner Bullis means the resurrection of a long-sought-after neighborhood school and the community benefits that come with it.