Posted in Food Photography, Inspiration, Recipes

Grandma’s Irish Soda Bread

I never made Irish Soda Bread until this recent St. Patrick’s Day. Susan has been asking me to make it for years. “My mother always made it,” she said. “Would you make it for me?”

I did. It was delicious.

Me in the kitchen getting ready to make the bread. Freddy watching me.

I used a recipe from Julee Rosso’s cookbook, Great Good Food. Rosso is the co-author of the Silver Palate cookbooks and The New Basics Cookbook, which I believe total over 5 million copies in print.

She writes: “Grandma Clark taught me how she made this in the Old Country for special occasions. I know she’d like the taste of this one, even without the amount of butter she used.”

Ingredients

  • 2 tablespoons butter, melted
  • 3 cups all purpose flour
  • 1-½ teaspoons salt
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ¾ cup sugar (Next time I might cut back on the sugar; 1/2 cup perhaps.)
  • Juice of two oranges (I also added the zest of the oranges.)
  • 1-½ cups golden raisins
  • 1 apple, peeled, cored and chopped (Rosso called for 1/4 cup applesauce; I didn’t have it.)
  • 1/4 cup vegetable oil
  • 1-¾ cups buttermilk
  • 2 egg whites
  • 1 egg, well beaten

Directions

Preheat oven to 350 degrees.

Lightly spray or wipe a 12 to 14 inch cast-iron skillet with vegetable oil (I used a bit of butter.) Line the buttered skillet with a circle of waxed paper. Melt 2 more tablespoons of butter and set aside.

In a small saucepan over low heat, place the raisins and orange juice and chopped apple. Macerate until the raisins are plump. About 5 minutes. Drain.

Sift dry ingredients together. Add raisins, apples, zest to dry ingredients and toss well to coat.

Whisk together the buttermilk, eggs, oil. Add to the dry ingredients and mix until just blended.

Spoon batter into the prepared skillet and smooth top. Drizzle the melted butter over the dough.

Bake until golden brown and puffed, about 1 hour. (Mine was done after 55 minutes.) Either serve warm directly from skillet, or let cool completely on a rack, and then wrap carefully and refrigerate overnight.

I served this with, what else, corned beef and cabbage!

Posted in Food Photography, Inspiration, Recipes

Fat Tuesday Jambalaya

Somebody has said that if ever a good Louisianian died, went to heaven and found no gumbo there, he’d come straight back!

I’m not from Louisiana. I am still standing. And I made gumbo a few months ago. Fat Tuesday called for Jambalaya. Homemade Hot Sausage and Shrimp Jambalaya.

I based my recipe on this:

Susan made a Maraschino Walnut Cake. So delicious!

A recipe from the following book. If you can find it, buy it. It’s a classic.

McBride writes: “I would rather show my appreciation of American food by eating it than by writing about it. But because I have a weakness for trying everything once, I finally did begin the well-nigh impossible task of writing the history of America in its food.”