Irish Potato Scallion Mash
4-5 medium-sized potatoes
1/2-pound scallions (washed, trimmed, and cut into 1/2 inch lengths)
1 cup of cream
10 tbsp butter
Salt and pepper
Set the scallions to simmer in a pan of cream. Meanwhile, boil the
potatoes, drain, and set them to keep them warm on the stove.
When the scallions are tender, remove with a slotted spoon to
strain. Use the flavored cream to mash the potatoes, mixing them until
light. Add the scallions, 6 tbsp of butter, and salt and pepper.
Make a well in the top of each serving and put a lump of the
remaining butter. Eat the hash from the outside dipping into the butter
well.
Artichokes with Scallion Vinaigrette
1-quart water
1 cup plus 2 tbsp of olive oil
5 1/2 tbsp of wine vinegar
1 small onion, cut into thin slices
12 peppercorns
5 bay leaves
1 1/2 tsp salt
4 large artichokes
2 tsp Dijon mustard
4 scallions including green tops, chopped
6 tbsp chopped fresh parsley
1 1/4 tsp lemon juice
1/2 tsp fresh-ground black pepper
In a large pot, combine water, olive oil, 1 1/2 tbsp of vinegar,
onion, peppercorns, bay leaves, and 1/4 tsp of salt. Bring to a boil.
Cut stems off the artichokes and cut off the top third of the
leaves. If you like, using scissors, cut off the tops from the
remaining leaves to remove the thorns. Put the artichokes in the pot,
stem ends down. Cover and bring back to a boil. Reduce the heat and
simmer until the bases of the artichokes are tender when pierced wit a
small knife, 30-40 minutes. Remove the artichokes.
In a small bowl, whisk together the mustard, the remaining 4 tbsp
vinegar, the scallions, parsley, lemon juice, the remaining 1 1/4 tsp
salt, and the ground pepper. Add the remaining 1-cup of oil slowly,
whisking. Serve each artichoke with a small bowl of vinaigrette
alongside for dipping.
Scallions and Sweet Potatoes with Spiced-Rubbed Pork Tenderloin
12 scallions with 2 inches of green tops (roots trimmed)
1 1/2 pounds sweet potatoes, peeled and cut into 1/4 inch slices
1 1/2 pounds of pork tenderloin
5 tbsp olive oil
1/4 tsp cayenne
1 tsp thyme
1/4 tsp nutmeg
2 tbsp brown sugar
1 tsp wine vinegar
1 tsp salt and fresh ground black pepper
Light the grill. In a small bowl, combine 3 tbsp of oil, cayenne,
thyme, nutmeg, brown sugar, vinegar, 3/4 tsp of salt, 1/4 tsp black
pepper. Rub the mixture over the pork.
Bring a medium pot of water to a boil. Add the sweet potatoes and
cook until almost tender (about 5 minutes). Drain and brush the sweet
potatoes and the scallions with the remaining 3 tbsp oil and sprinkle
with remaining 1/4 tsp salt and 1/8 tsp pepper.
Grill pork over moderate heat, turning once, until done to medium
(12-15 minutes). Transfer pork to a carving board and leave to rest in
a warm pot.
Grill the sweet potatoes and scallions, turning, until tender (5
minutes). Cut pork into 1/2 inch diagonal slices. Serve with vegetables.
