Breakfast at O'Rourke's. Brian O’Rourke
these lyrics:
Did you ever eat Colcannon, made from lovely pickled cream?
With the greens and scallions mingled like a picture in a dream.
Did you ever make a hole on top to hold the melting flake
Of the creamy, flavoured butter that your mother used to make?
On chilly nights in Ireland, families would make this as a treat and serve it warm. They would always make sure to have enough to reheat for the next morning’s breakfast.
The way Colcannon is prepared varies from town to town in Ireland. It is similar to how families prepare mashed potatoes here in the United States. Everyone makes it a little different by adding milk, cream, butter, and spices.
For numerous pairings, I use Colcannon as my starch. It works great with fish, especially as a base for scallops. It is a side dish for several items found on the O’Rourke’s Diner menu.
| 6 | medium potatoes, peeled and quartered—any variety will do |
| 1 | cup minced or diced green cabbage |
| ½ | stick butter, divided |
| 1 | teaspoon toasted caraway seeds (see Note on next page) |
| Salt and pepper to taste |
Boil the potatoes for 20 minutes or until cooked. Drain the potatoes well, and mash them. Melt 2 tablespoons of the butter in a skillet and sauté the cabbage until it softens. In a large bowl, mix together the mashed potatoes, cooked cabbage, and toasted caraway seeds until combined. Season with salt and pepper. Place in the refrigerator to cool (best if cooled overnight).
Melt the remaining 2 tablespoons of butter in skillet over medium heat. Place scoops of colcannon in the skillet, flatten somewhat, and cook the colcannon patties on both sides until a nice golden-brown crust forms. Serve warm.
NOTE For this recipe, I toast caraway seeds. This process helps extract the oils and intensifies the flavor of the seed.
PORTUGUESE SWEET BREAD
Makes 2 (9-by-5-inch) loaves
In the 1970s, I took a trip to Cape Cod. One early morning, around 4:00 a.m. or so, I smelled bread whose scent outweighed the salty air. I followed the scent all the way to a bakery. For the next three days, I woke up at 4:00 a.m., walked to the bakery, and learned how to make the sweet-smelling bread myself. Today, I use this bread as our house white bread. It is delicious fresh out of the oven and topped with butter.
| 1 | cup warm water (below 115°F) |
| ¼ | cup sugar |
| 2 | tablespoons active dry yeast |
| ½ | stick butter |
| 3 | medium-sized eggs |
| 1 | cup milk, scalded |
| 4 | cups all-purpose flour |
Preheat the oven to 350°F and grease 2 (9-by-5-inch) loaf pans.
In a large bowl, combine the warm water and sugar, then sprinkle the yeast over top. Set aside for about 10 minutes until the yeast activates and starts to get foamy. In another mixing bowl, combine the remaining ingredients and add to the yeast mixture. Knead the dough for about ten minutes. Form two loaves and place in the greased loaf pans. Bake for 22 minutes, then lower the oven temperature to 325°F and bake for 22 minutes more, or until the bread is golden brown and sounds hollow when you tap the top.
NOTE Do not add any liquid over 115°F to your yeast, or it will kill your yeast and the dough will not rise.
PESTO
Makes 3 cups
Most know the name, the look, and the taste of pesto—but what is it really? The word itself originated from the Genoese pesta, meaning “to pound and/or crush with marble and wooden pestle,” which was the original method of preparation. Traditionally, pesto consists of crushed garlic, basil, and pine nuts blended with extra-virgin olive oil and Parmesan and Pecorino cheeses.
Here at the diner I have three types of pesto on the menu: Spinach, Onion, and Roasted Red Pepper. The reason for our varieties? For starters, basil was unavailable or very pricey during the winter season; thus I used spinach instead. Pine nuts and extra-virgin olive oil also become costly on a larger scale, so I put my own twist on our three different kinds. Besides, I love the taste!
Pesto can be put in oiled ice cube trays and frozen. Remove and store in the freezer in plastic bags.
| 1 | cup walnuts |
| 4 | cups fresh spinach leaves (for Spinach Pesto) |
| 2 | cups carmelized onions (for Onion Pesto) |
| 2 | cups roasted red bell peppers, drained (for Roasted Red Pepper Pesto) |
| 5 | cloves garlic, chopped |
| ¾ | cup olive oil |
| 1 | cup grated Parmesan cheese |
| Pinch of salt | |
| Freshly ground black pepper to taste |
Chop/pulse the walnuts a few times in a food processor, then add your main ingredient—spinach, onions, or red peppers—to the food processor and pulse again. Add the garlic and pulse a few times more. Slowly add the olive oil while the food processor is running. Pause and scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add the salt and black pepper and pulse once more to combine.
Use as an omelet filling or serve over pasta with fresh bread.
Firecracker Omelet
MENU
Firecracker Omelet
Cracklin’ Cornbread
FIRECRACKER OMELET
Serves 1
This omelet gets much of its flavor from the onions and mushrooms, as well as a quality aged cheddar cheese. Sharp cheddar can, however, be substituted for aged cheddar cheese. The spicy kick comes from our house-made Creole Sauce, and the andouille sausage on top. Not boring, for sure!
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