Remembering the Kennedy Clan and the Good Times at Hyannis Port as the Last Brother Passes the Torch

Irish Potato Cakes
4 large baking potatoes (10 to 12 ounces each)
2 eggs
1 medium onion, finely chopped
3 tablespoons all-purpose flour
Salt and freshly ground pepper
3 tablespoons vegetable oil
Peel the potatoes. Shred them on the large holes of a box grater or on the shredding disk of a food processor.
In a large bowl, whisk the eggs to blend lightly. Whisk in the onion, flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the shredded potatoes and stir to blend well.
Heat the oil in a large heavy skillet over medium-high heat. Spoon the potato mixture into the pan about 3 tablespoons at a time without crowding, in batches if necessary. Flatten with a wide spatula into a pancake about 1/4-inch thick. Sauté, turning once, until nicely browned, about 3 minutes per side. Reduce the heat slightly if the outside browns before the potato cakes are cooked through. Serves four to six.
Variation: Irish Potato Cakes with Smoked Salmon: Prepare the Irish Potato Cakes as described above, but add 4 ounces smoked salmon, preferably Irish, coarsely chopped, to the eggs along with the shredded potatoes.



The Washington D.C. residence of Senator Edward M. Kennedy and his wife, Victoria.
“We saw it in the morning and put in a bid that evening” Ted Kennedy recalls. “It’s elegant but lends itself to a wonderful informality: It’s full of light, and there are a lot of fireplaces, which I love.” His wife adds: “Fireplaces and candlelight are our thing. We have dinners with just candlelight and the glow from the fire.”

Today the flags are at half mast at the Kennedy Compound for the last brother. This six acre waterfront estate along the Nantucket Sound has been a gathering site for exuberant celebrations and mournful masses of loss. Whether we agree with their politics or not, we can’t deny the impact that the Kennedy brothers and women have had on the world. They are a family joined by blood, tragedy, heartache, victory, recklessness, intrigue, love, loyalty and power. Now the torch has been passed to a new generation. Those who graduate or are born this year will never know of the fascination that many had with this clan who loved their spot at Hyannis Port.
“In short, there's simply not

A more congenial spot

For happily-ever-aftering than here

In Camelot.”
Neil Connolly, author of "In the Kennedy Kitchen," and for 20 years the chef at Hyannis Port for Rose and then Senator Ted Kennedy has a plethora of stories of cooking for the who’s who of sports, entertainment and politics because they were the friends of his boss. “The kitchen was the center of activity for the Kennedy family. Anyone who visited would come through the kitchen. It was a place to hang out over coffee or tea, and grab a bite to eat on the way to play tennis or go sailing,” the Chef noted. They are a family who love cookies and brownies, clam bakes and inviting friends to join them for dinner at the last minute. Chocolate chip cookies, lobster stew and Irish potato cakes are among the favorites according to Chef Connolly.
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