Category Archives: Irish

Irish Soda Bread Pudding with Cheddar

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Soda Bread and Irish Cheddar Bread Pudding w logo

This bread pudding recipe is a sort of a “two fer”, as it also includes a recipe for really great Irish Soda Bread. Soda Bread does not use yeast, it somewhat resembles a very large biscuit. It is easy to make and you will only use about half of the loaf for this recipe. Try toasting the leftovers with butter and jam.

Ingredients:

For the Soda Bread:

2 Cups all-purpose flour + 2 tablespoons for dusting

1 teaspoon baking soda (be sure it is fresh)

1 teaspoon non aluminum baking powder

½ teaspoon sea salt

½ teaspoon fresh cracked pepper

2 Tablespoons chopped dill

1 tablespoon caraway seeds

1 Cup of buttermilk (shake before pouring)

2 tablespoons unsalted butter, melted

For the Pudding:

4 large fresh eggs

2 cups whole milk

½ cup of heavy cream

½ teaspoon sea salt

½ teaspoon freshly ground pepper

2 cups grated Irish Cheddar Cheese

¼ cup grated Parmigiano-Reggiano

Paprika

6 6 ounce ramekins or a 2 quart baking dish

Method

Soda Bread before cooking

FOR THE SODA BREAD:

Preheat oven to 350°

In a food processor add the flour, baking soda, baking powder and salt. Pulse a few times. Add the caraway, pepper and dill, pulse a few more times. Add the buttermilk and butter. Pulse again till it just begins to form a ball.

Place on a lightly floured surface and gently knead into a smooth ball and flatten into a 6 inch flattened round. Allow to rest for 5 minutes. Place on an ungreased baking sheet.

With a very sharp knife, cut an X in the top of the dough about ½ inch deep. This assures even cooking.

Use a small sieve to dust the top with additional flour.

Bake on middle shelf (I also use a baking stone for even heat) for 35-40 minutes or until golden brown and a hollow sound is made when tapped.

Cool on a rack. This can be done one day ahead.

Soda Bread

FOR THE PUDDINGS:

Preheat oven to 350°

Spray the ramekins with olive oil

Cut ½ of the bread into cubes and place them in the ramekins about half way up. Reserve remaining cubes.

Make the custard by whisking the eggs, milk, cream, salt & pepper. Stir in the cheeses. Pour into a pitcher.

bread pudding in water bath

Place the ramekins in a hotel pan or 9 X 13 baking dish, cover the bread with custard, making sure some cheese goes in. Then add additional cubes to the top of the ramekin 3/4 of the way from the top. Pour all of the mixture into the ramekins, filling them to the top. Sprinkle with a little paprika. Add about 2 inches of water to the hotel pan and bake 35-40 minutes. They are finished when a knife is inserted and comes out clean.

Iriish Soda Bread Pudding

Remove from the water and place on a towel or rack and allow to rest for 15 minutes or more.

Share with your favorite leprechauns.

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Guinness Braised Short Ribs

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short ribs 1
Ecstatic Meaty Velvet…. that is how I describe the end result of this dish. Short ribs are covered with spices and then seared, then the vegetables are caressed by the fire and finally the braising liquid of tomatoes, porcini mushroom broth and Guinness are married to the pot. In go the short ribs and they braise for 2.5 hours while the sauce concentrates as the veggies become succulent. I served them this time over Yukon Gold mashed potatoes with creme fraiche instead of milk. Sometimes I do them over grits. This is the kind of meal that ends with pristinely clean plates, except for those bones which gave up their marrow in the dish.  A sacrifice well appreciated.

short ribs raw

Here is how you do it, feel free to exchange out the spices to your personal palate, this is just what works for me. You will need 6-8 meaty English Cut short ribs to feed two. This recipe can be doubled, but when you brown the ribs, do it in batches.

spice blend

Spice Blend: 

1/4 cup of brown sugar or 1/4 cup of Sweet Onion Sugar (or you can do 50/50)

1 Tablespoon Sweet Smoked Paprika (or Hungarian Sweet Paprika)

2 Tablespoons Vik’s Garlic Fix

2 Tablespoons Bloody Mary Seasoning (or good black pepper if you don’t have it, the full bodied flavor is worth seeking out)

1 Tablespoon dry mustard

 

Alternately, you can use some much more conventional spices if you don’t have access to the above blends:

The smoked paprika is essential,  find it.

  • 3 tablespoons of salt
  • 1/4  cup of brown sugar
  • 3 tablespoons of fresh ground pepper
  • 2 tablespoons of garlic salt
  • 1 tablespoon of dry mustard

 

short ribs veggies en place

Sofrito: 

1 cup of re-hydrated dried shallots, drained or 4 medium leeks chopped (pale white part only)

4 tablespoons of home rendered lard or olive oil

4 carrots chopped into medium sized pieces

3 celery ribs chopped into medium sized pieces

2 bay leaves (4 if using fresh)

10 cloves garlic, chopped

1 cup of dried porcini mushrooms re-hydrated and then strained, reserving liquid

For even more mushroom flavor, add 1/4 cup of kibbled mushrooms

1 440 mil can of guiness

1 28 ounce can of chopped tomatoes with the liquid

Method:

Preheat oven to 375 (I use convection roast setting). Be sure that you will have room for the lidded pot or dutch oven to fit on the rack on the lower third of the oven.

Pat ribs dry and and arrange in a sheet pan.

short ribs seasoned

Blend the spice mix and generously coat the ribs with it on all sides. There will be some leftover, reserve it.

Heat the lard or oil in a large deep pan or dutch oven. Brown the ribs taking care not to crowd them, do them in batches if your pan is not large enough. This should take about 1 minute per side.

short ribs browning

Transfer meat back to the sheet pan and ad the shallots, carrots, celery and bay leaves to the pot and cook over moderate low heat, stirring occasionally until vegetables begin to soften (about 3 minutes), clear a hot spot and add garlic. Cook for 1 more minute. Stir in mushrooms.

Add broth, beer and tomatoes with their juice, then add the ribs and any remaining spices and spoon the sauce over the ribs. Bring to a boil uncovered

short ribs ready for oven

Cover and place in the oven and braise for 2.5 hours, checking after about 1.5 hours to see if more liquid is needed, if so add beer, stock or water.

short ribs in oven

Remove from oven and allow to rest for about 10 minutes. Serve over mashed potatoes, grits or polenta. Click here for the perfect grits/polenta recipe.

short ribs close up

I doubt that there will be any meat left, but if there is it makes amazing tacos. Any veggies/sauce left are great for a soup, just add more liquid and puree.

If you liked this, you might also enjoy Smoked and Braised Pork Shoulder Latin Style.

Ancho and Brown Sugar Crusted Smoked Corned Beef

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I made one of these for St. Patricks Day, but there were no leftovers! And I am a woman that loves a good Ruben Sandwich. So when I noticed that the corned beefs were on sale , I just had to buy another. I have a Digital Bradley Smoker which is one of my favorite pieces of cooking equipment. This is my second one, my first one was not digital, I bought it 12 years ago before they came out with the digital model. But you can do this with any smoker that does not place the food directly above the heat.

Make your rub:

2/3 cup brown sugar

1/3 cup dried Ancho chile powder

1 tablespoon salt

1 tablespoon crushed black pepper

1 tablespoon mustard seeds slightly crushed

1 Tablespoon fennel slightly crushed

Open your package of corned beef (or of course you can make your own easily, but that is another post) Pour the juice from the package into a dutch oven and reserve.

Apply the rub to the meat and place in smoker on low heat  for 4 hours.

Place the meat in the dutch oven and add 1 onion sliced and one pound of carrots cut up. Add liquid (beer or water) till it almost touches the top of the corned beef.

Bake at 350 for two hours.

Remove and let rest on a cutting board for 10 minutes. Slice and plate. I like to serve this with Champ (mashed potatoes with cream and chives).

Next comes the Rubens for tonight’s dinner!

Soda Bread and Irish Cheddar Bread Pudding

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Soda Bread and Irish Cheddar Bread Pudding

This bread pudding is a sort of a “two fer”, as it also includes a recipe for really great Irish Soda Bread. Soda Bread does not use yeast, it somewhat resembles a very large biscuit. It is easy to make and you will only use about half of the loaf for this recipe. Try toasting the leftovers with butter and jam.

It is March and we did an Irish Fine Dining Dinner for St. Patrick’s Day. I was not the host, so I only did three dishes, the first of which I am sharing with you today.

Ingredients:

For the Soda Bread:

2 Cups all-purpose flour + 2 tablespoons for dusting

1 teaspoon baking soda (be sure it is fresh)

½ teaspoon sea salt

½ teaspoon fresh cracked pepper

2 Tablespoons fresh dill chopped

1 tablespoon Caraway seeds

1 Cup of buttermilk (shake before pouring)

2 tablespoons unsalted butter, melted

For the Pudding:

4 large fresh eggs

2 cups whole milk

½ cup of heavy cream

½ teaspoon sea salt

½ teaspoon freshly ground pepper

2 cups grated Irish Cheddar Cheese

¼ cup grated Parmigiano-Reggiano

Paprika

6 6 ounce ramekins or a 2 quart baking dish

Method

FOR THE SODA BREAD:

Preheat oven to 350°

In a food processor add the flour, baking soda and salt. Pulse a few times. Add the caraway, pepper and dill, pulse a few more times. Add the buttermilk and butter. Pulse again till it just begins to form a ball.

Place on a lightly floured surface and gently knead into a smooth ball and flatten into a 6 inch flattened round. Allow to rest for 5 minutes. Place on an ungreased baking sheet.

With a very sharp knife, cut an X in the top of the dough about ½ inch deep. This assures even cooking.

Use a small sieve to dust the top with additional flour.

Bake on middle shelf (I also use a baking stone for even heat) for 35-40 minutes or until golden brown and a hollow sound is made when tapped.

Cool on a rack. This can be done one day ahead.

FOR THE PUDDINGS:

Preheat oven to 350°

Spray the ramekins with olive oil

Cut ½ of the bread into cubes and place them in the ramekins about half way up. Reserve remaining cubes.

Make the custard by whisking the eggs, milk, cream, salt & pepper. Stir in the cheeses. Pour into a pitcher.

Place the ramekins in a hotel pan or 9 X 13 baking dish, cover the bread with custard, making sure some cheese goes in. Then add additional cubes to the top of the ramekin 3/4 of the way from the top. Pour all of the mixture into the ramekins, filling them to the top. Sprinkle with a little paprika. Add about 2 inches of water to the hotel pan and bake 35-40 minutes. They are finished when a knife is inserted and comes out clean.

Remove from the water and place on a towel or rack and allow to rest for 15 minutes or more.