Irish Soda Bread

Soda bread has been an Irish household staple since baking soda became commercially available in the early 19th century. It uses just four ingredients that most people kept on hand: flour, salt, baking soda, and buttermilk (raisins and caraway seeds are an American addition). A real soda bread is a simple loaf with a beautifully browned, craggy crust and a nice chew, best eaten liberally smeared with salty Irish butter.

Ingredients:

1 lb. (3-1/2 cups) unbleached all-purpose flour; more as needed
3/4 tsp. baking soda
1/2 tsp. table salt
1-1/2 to 1-3/4 cups buttermilk

Directions:

Position a rack in the center of the oven and cook’s tip heat the oven to 450°F. Lightly flour a large rimmed baking sheet.

Sift all of the dry ingredients into a large, wide mixing bowl. Make a well in the center and pour in 1-1/2 cups of the buttermilk. Stir with one hand, fingers apart, moving in circles to incorporate the buttermilk into the dry ingredients. If necessary, add more buttermilk 1 Tbs. at a time until the dough just barely comes together. (The absorption rate varies depending on the brand of flour.) The dough should be soft—don’t overwork it.

Turn the dough out onto a well-floured surface and pat into a round about 6-3/4 inches in diameter and 1-1/2 inches high in the center. Invert the round so the floured side is on top. With a thin, sharp knife, score a cross on the dough about 1/4 inch deep and extending fully from one side to the other. Transfer the dough to the prepared baking sheet and bake for 15 minutes. Lower the oven temperature to 400°F and bake until the bread is browned and sounds hollow when tapped on the bottom, another 20 to 30 minutes. Cool to room temperature on a rack, about 2 hours, before slicing and serving.

Though it’s not traditionally Irish, you can add 3 oz. raisins with the dry ingredients, or experiment with add-ins like freshly chopped herbs, olives, sun-dried tomatoes, caramelized onions, or chocolate chips.

Egg Topper

Look what I got from Amazon! If you looked at my Soft Custard Egg with Bacon Mousse and Caviar you know I needed an Egg Topper to make the recipe.

A couple of days ago I was watching the final episode of Worst Cooks in America and was amazed to see Tyler show Steven how to use this egg topper for his California Bacon and Eggs Appetizer. It took the top of the egg right off and then he cooked the yolk in the shell and served it. So cute...I have to learn how to do it myself. It looks so easy to do with an egg topper.

An egg topper is a kitchen aide that was originally designed to cut the tops off a soft-boiled egg. It cuts through the shell of the egg so you can remove the top revealing the soft-cooked center. Now chefs are using the shells to cook in and make scrambled, poached and soft-boiled eggs to serve for breakfast, lunch and as an appetizer for dinner, just like Steven. 

How does the egg topper actually work?  Watch this YouTube demonstration:

Vegetarian Chili

What can you do with a leftover can of pumpkin? That’s what I wanted to know after I made my yummy Pumpkin Bread Pudding. I’m always left with a half of a can and always ending up throwing it out.

This is a waste not want not vegetarian chili that will use at least a cup of my leftover can of pumpkin. To use all of what’s left, nearly 15 oz or 2 cups, I’ll have to double this recipe.

Has anyone ever used pumpkin in their chili before? It does look good. Takes about 30 minutes to prepare and cook. Makes just 6 cup (so if you like it, I’d double the recipe)


Ingredients:

1 3/4 cups of vegetable broth
2 tablespoons olive oil
1/2 jar of roasted red peppers or a red pepper, cleaned and sliced
1 cup pumpkin
3 cloves garlic, minced
1/2 medium onion, chopped
1 can black beans, drained and rinsed
1 can corn, drained
1 10 oz can Ro-Tel mild tomatoes and chilies
2 teaspoons brown sugar
1 teaspoon cocoa
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon chipotle chili powder, optional

Garnish: sour cream, cheddar cheese and/or fresh cilantro, chopped

Directions:

In a large pot or Dutch Oven add the olive oil on med/high heat. When hot add the onions, garlic and red peppers, if using. (Not the roasted red peppers from the jar) Sauté until onions are translucent. Stir occasionally so the garlic doesn’t burn.

Add the remaining ingredients, cover and let simmer to 15-20 minutes. Taste test for flavor and add more spices if needed. We like it mild not spicy. If your family prefers it spicy use the regular Ro-Tel instead of the mild or add more chipotle chili powder. You can always add hot sauce or top it off with some jalapeños, if you like the heat. Garnish with sour cream, cheddar cheese and/or freshly chopped cilantro Yum Yum!

Soft Custard Egg with Bacon Mousse and Caviar

Did you watch the finale of Worst Cooks in America? Tyler had Steven make what he called “California Bacon and Eggs” probably because they are so fancy, cooked and served in the egg shell.

Not only was this the first time I saw these cute eggs, it was the first time I saw the egg topper. Oh yeah, a new gadget to try. This gadget cuts off the top of the egg shell. Looked a little tricky on the show.

Since there is no recipe for this appetizer I am adapting a recipe from whatsgoodinamerica.net Arpege Eggs.

You’ll need an egg topper😁, a whip cream canister(optional), egg carton, 6 qt deep sauté pan and 6 porcelain egg cups.

Total Time: 30 minutes
Cook Time: 3 minutes
Servings: 6

Ingredients:

6 tablespoons heavy whipping cream
3 pieces of bacon or 3/4 cup real bacon bits
Salt and pepper, to taste
6 large eggs, room temperature
1 2 oz jar of caviar
Fresh parsley to garnish


Directions:

In a 6 qt deep sauté pan fill 1/2 with water (at least 2” in depth) on high heat. While the water is heating take the bottoms or round end off the eggs with the egg topper and remove the whites. (You can refrigerate these to use later or discard; up to you) Replace the eggs in the egg carton until water is ready. When the water gets close to boiling remove the eggs from the egg carton and place them in the simmering water until the yolks begin to set around the edges, about 3 minutes. Put eggs on the egg cups.

You can make your bacon mousse two ways.

1. In a saucepan add the bacon and cook a few minutes then add the heavy whipping cream. Cook to infuse the bacon flavor into the cream, then discard the bacon and add the cream to the whip cream canister. Add enough whip cream to the egg shell to the top edge. Then top off with a dollop of caviar, salt and pepper, to taste and add a piece of parsley to garnish. Serve. Yum Yum!

2. Place a bowl in the freezer for 30 minutes. In the chilled bowl, whip and I mean whip the cream until soft peaks form. Add in the bacon bits a little at a time until you get the taste you desire. Spoon whip cream into the egg shells to the top edge. Top off with a dollop of caviar, salt and pepper to taste and add a piece of parsley to garnish. Serve. Yum Yum!

Chicken in a Mustard Cheese Sauce

Chicken in Mustard Cheese Sauce 

Make it tonight, it takes an hour start to finish and only has 7 ingredients. Serves 4

Ingredients:

4 skinless boneless chicken breasts
4 tablespoons butter
4 tablespoons flour
2 1/2 cups milk
1/2 cup cheddar cheese, grated or shredded
1 tablespoon whole grain mustard or 2 teaspoon of Dijon mustard
Salt and pepper, to taste

Directions:

Preheat the oven 375F/190C.

In a shallow ovenproof baking dish lightly spray with a nonstick cooking spray add in the chicken, cover with foil and bake for 20 minutes.

While the chicken is baking make your white roux. Roux always has equal parts of fat and flour. Melt your butter in a saucepan then stir in the flour. Remove from heat and using a flat wire whisk gradually add in the milk. (A flat wire whisk will prevent lumps in your roux) Once the milk is combined with the butter and flour return the pan to the heat and slowly bring to boil stirring continuously. Reduce to a simmer and continue to stir until sauce is smooth and thickens. Add in the cheese, mustard and salt and pepper, to taste. Stir to combine and until smooth.

Uncover the chicken and pour in the sauce. Return the dish to the oven, uncovered, for an additional 25-30 minutes or until the sauce is bubbling and golden.

PS: You could add other ingredients to this dish; like shallots, mushrooms or even broccoli. In the video I chopped up a shallot and sliced about 6 ozs of mushrooms. Sautéd them before adding them to the dish prior to the final baking time

Serve with boiled red potatoes, rice or egg noodles. Add a salad, your favorite bread and a glass of white wine for a fabulous meal that you made in no time. Yum Yum!

Pumpkin Bread Pudding

How many of us like bread pudding? Personally, I’m not a fan of cinnamon or raisin even though I like Pepperidge Farms Raisin Cinnamon Bread..go figure. So, I thought I’d make a pumpkin bread pudding instead. Yeah, I know it’s not Thanksgiving, but I love anything pumpkin.

I looked up bread pudding recipes and you can alternate the pumpkin purée and the pumpkin spice for a lot of different fruit and spices. I even saw a raspberry chocolate bread pudding. Another one that looks good is a blueberry bread pudding with a lemon sauce. I’ll have to do that one later. Today is all about the pumpkin. This recipe should make about 16 servings. Takes 15 minutes to prepare and an hour to cook.

Ingredients:

1 lb day old bread (French, Italian or Challah), torn into 1” pieces
1 cup heavy cream
1 cup half and half or whole milk
1 15 oz can of pumpkin purée
1 1/2 cups sugar
3 tablespoons butter, melted
4 eggs
2 tablespoons vanilla extract
1 tablespoon pumpkin pie spice

Almond Praline Sauce
1 cup butter
1 cup heavy cream
1 cup brown sugar
1/2 cup slivered *toasted almonds

Directions

Preheat oven 350F

*Place the almonds evenly on a baking sheet and toast them until golden brown, about 10 minutes. Remove and set aside.

In a 7x11 baking dish spray with a nonstick cooking spray and place the torn bread pieces in the dish.

In a large bowl whisk together the remaining ingredients, then slowly pour over the bread making sure you throughly cover all the bread pieces. Bake for 1 hour.

While the bread pudding is baking make the almond praline sauce. In a heavy saucepan over med/low heat stir together the butter, cream and brown sugar, bring to boil. Reduce heat to low and stir in the toasted almonds. Simmer until sauce thickens about 5 minutes.

When bread pudding is done pour sauce on top and serve. Yum Yum!

St Patrick’s Day Mint Chocolate Meringue

These meringues are crispy on the outside and light and fluffy on the inside. Great for St Patrick’s Day or even for Christmas. Share them with your coworkers or family and friends.  They are not difficult to make as Prep time is approximately 10 minutes and makes 16 meringues .

You need caster sugar to make this recipe. If you don’t have it you can grind granulated sugar in a coffee or spice grinder until it’s fine. You’ll also need a stand mixer.

Ingredients:

4 large egg whites
1 cup caster sugar
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon mint extract
Green food coloring
3 oz semisweet dark chocolate

Directions:

Preheat the oven to 200F

In the stand mixer bowl with the wire whisk attached add the egg whites and beat on medium speed until foamy. Then add the cream of tartar as it will stabilize the egg whites so they will firm up and retain their shape. Increase the speed to medium high and beat until soft peaks appear. While beating add the sugar until stiff peaks form. Add the vanilla extract, mint extract and green food coloring and beat to combine.

Line a baking sheet with parchment paper or lightly grease. Drop a 2” diameter spoonfuls of the egg white mixture on the baking sheet evenly spaced out and cook for 2 hours or until they are no longer sticky. Turn the oven off and leave the meringues in the oven to cool completely.

Place the chocolate in a double boiler and melt completely. Dip the bottom of the cooled meringues in the chocolate, shake off any excess and place upside down on some wax paper to dry. Store meringues in an airtight container and keep in a dark cool place as they will keep up to two weeks. Yum Yum!