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Everyone who knows me knows that I feel a bit out of the ordinary when I talk about St. Patrick's Day. Yes, I have an Irish heritage on my father's side. I am still barking Cunningham 's family tree for the details, but my ancestry has been established and I enjoy it, especially at this time of the year.
The tradition of our family, St. Patrick, consists of a good old beef and a cabbage, as well as a projection on the spot of the "quiet man", even if this dinner in particular, for those who do not know it , is not an authentic Irish cuisine. In fact, it was adopted by the first wave of Irish immigrants to America as a substitute for their beloved boiled bacon, with the added cabbage as it was made from. a cheap vegetable, readily available to them. Delish.com.
Whatever it is, it still adorns the table of our St. Paddy (or the TV sets, as the case may be). I have a hobby looking for real traditional Irish foods. Colcannon is a favorite (not the group we know here in Wyoming, but a dish of mashed potatoes with cream, cabbage and onions … why not like it?)
Another staple at home is Irish soda bread. You may see versions of raisins or caraway seeds. No, this is not traditional soda bread, it's an American version. In Ireland, it's closer to something called "dog spotted", but that's another recipe.
This is what happens to me every year, according to the full recipe book of the Irish Pub (Love Food, Parragon Books). I have slightly modified it and I still prepare it in my special Irish dish Soda Bread. That goes very well with the corned beef, John Wayne and the Innisfree Island.
Susan's Irish soda bread:
ingredients:
- Butter, for the dish (vegetable oil, if you use a baking sheet)
- 3 2/3 cups of all-purpose flour, plus a little bit for dusting
- 1 teaspoon of salt
- 1 teaspoon of baking soda
- 1 3/4 cup buttermilk
Instructions:
Preheat the oven to 425 degrees. Oil the baking sheet or, if you have a fine baking dish like mine, butter it and sprinkle it with flour. Mix the dry ingredients in a bowl, make a well in the center and pour most of the buttermilk. Mix everything with your hands (you may want to start by removing your rings). The dough should be soft but not too wet. Add the rest of the buttermilk if necessary.
Turn the dough on a lightly floured surface (more dust) and knead lightly, then form an 8-inch circle. Place on the baking sheet (or in the fancy dish) and use a sharp knife to cut a cross at the top. Tradition says that it is to ward off the devil and protect the household. In practical terms, this allows the heat to penetrate the thickest part of the bread and expand.
Bake for 25-30 minutes more or less, until it is golden brown. Experts say it must sound hollow when you hit bottom, but I never know it until I turn it over, so I look at it. Seems to work well.
Serve hot. It will go later after cooling, but mine rarely lasts that long. Oh, and butter butter butter.
Enjoy and Sláinte. –Susan Burk
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