Not Dry Irish Soda Bread

Now I will probably start a riot by saying this but I really don't like Irish Soda Bread. It is always dry. I've a tasted so many different ones and everyone claims "Oh No - mine is not dry-it's really moist." Guess what - it's not! I smile politely and say "oh yeah it's moist" and can't wait to NOT eat the remainder because it is dry as a sand.

So we are invited to a neighbor's house this Saturday for a St. Paddy's dinner (and don't try breaking into my house when we are there because I have a mastiff and she won't let you in). I asked if I could bring anything and guess what I was asked to bring! So now I was really determined to figure this soda bread thing out. I would have to do a test one. I searched all my favorite blogs and basically all the recipes were the same-buttermilk, flour, eggs etc. I ended up with this one because I liked the idea of making it in cast iron. But I adapted it a bit. I know when you use sour cream in cakes, the cake comes out really moist. So I thought why not try that in the soda bread?

Not Dry Irish Soda Bread

1/4 c butter melted (that's a 1/2 of a stick people)
3 c flour
2/3 c sugar
1 T baking powder
1 1/2 t salt
1 t baking soda
1 c buttermilk (left over from that butter that you made)
3/4 c sour cream (go for the full fat)
2 eggs - beaten
3/4 c raisins
3/4 c currants
1 T caraway seeds optional (I opted out)

Preheat oven to 350. Grease a 10" cast iron skillet (I used my cast iron dutch oven) and line with parchment. (I was tempted to not do this because my cast iron is well seasoned but DUH - you need to get it out and the parchment works like a sling to help lift it out - USE THE PARCHMENT).

In a bowl whisk together the flour, sugar, baking powder, salt, and baking soda. In a separate bowl combine the buttermilk, sour cream, eggs and 2 T of the butter. Add wet ingredients to dry and stir until just combined. DO NOT OVERMIX. Stir in the raisins and currants (and caraway if opting in).

Pour the batter into the skillet. Brush the top with the remaining butter. Bake until golden and firm to touch, about 1 hour. Cool 10 minutes and using the parchment sling, remove from pan.

This comes out really moist (and I'm not smiling politely). Now that I have the test one done, I will be in good shape for Saturday. Although the Sous Chef brought it to work today and I'm awaiting a full report. I'm sure some people would not consider this true Irish Soda Bread but I just won't make if for them ;-)

Waffled Hash Browns

I'm not that much of a fan of one-trick ponies taking up real estate in my kitchen. I know that a waffle iron can be classified as that, but now I can rationalize that it's not. Who knew you could make hash browns in it? Waffled Hash Browns (Adapted from Cooking Light ) 1 1/2 lb russet potato (shredded) salt/pepper to taste 1/4 t garlic powder 1 1/2T butter, melted Preheat waffle iron. Squeeze liquid out of potatoes by blotting between two paper towels. Toss potatoes, salt, pepper, and garlic powder. Brush both sides of the waffle iron with butter. Spread potatoes evenly on waffle iron. Close and cook 2 minutes. Press iron closed completely and cook about 12 minutes or until golden brown. I did not feel that they browned as nicely as in the picture on the original recipe, but then again I don't have a food stylist do I? The drawback of this recipe is that you have to share this. Since they take about 15 minutes, it's a little difficult to make a second one...

Citrus Shortcake

In my mind, this cake is sort of a blank slate. The cornmeal gives it a little crunch but it is quite versatile. I drizzled a citrus icing on it this time around. I think there are many other things that you could do. You could macerate some berries in sugar and top the cake with them. I think some heated jam (orange, strawberry, or raspberry) drizzled over would be nice. I scoop of ice cream never hurt anyone. A dollop of whip cream never did either. I think you get the idea. Citrus Shortcake (Adapted from Cooking Light circa 2010) 3/4 c sugar 1/4 cup butter 2 eggs 1 T orange rind, grated 2T fresh OJ 1/2 t vanilla 1 c flour 2T cornmeal 3/4 t baking powder 1/2 t baking soda 1/4 t salt 2/3 c buttermilk Grease a 9" square pan set aside. Cream butter and sugar for 5 minutes in a mixer. Meanwhile, combine dry ingredients (flour, cornmeal, baking powder, baking soda, and salt in a small bowl). Set aside. Add eggs one a time to butter mixture; beating well after ...

Mensa Member?

I think Mickey is a member of Mensa. We heard him last night but could not determine where he was in the kitchen (or should I say the Sous Chef could not locate him - I certainly was not looking). He had been lurking in the toaster cabinet the night before and averted the glue trap. This is absolute torture. Still no cooking going on.

Chocolate-It's What's for Dinner

Search This Blog