Irish Soda Bread with Raisins and Caraway

I've been searching high and low for this recipe when my friend Sarah reminded me it was on Andrew's baby blog!
I haven't made it since then: 2 years ago!
It's really a great bread, easy to make and especially appropriate for this time of year.
Today I sparingly used a Kitchenaid stand mixer but in the past have also just used a large bowl and spatula to stir it up. Just follow the recipe, adding ingredients one-by-one.

Tried out these "baking" raisins and I am now a fan! Super juicy and delicious~
Bonus: they are pre-measured. 1 pouch= 1 cup.

Funny, I learned today that 1 large egg= 1/4 cup. (Recipe calls for 1 1/2 cups milk + 2 large eggs)

Using disposable foil pans make these easy to give away to friends!

Our old oven requires a thermometer during certain precise pleasures like baking. It's a good idea to second-guess your oven's temperature, especially if it's ancient, like ours. It tends to run 25 degrees lower than selected.

Taster approved!

It's a recipe that was so good when I tried it, I asked for it from my former employer, Bill Joyce, at B.L. Makepeace.
It's his family recipe. Bill's wife traditionally makes the bread for the employees on St. Patrick's day.

The recipe can be cut in half to make one loaf.

Barm Brack

makes two loaves
serve with butter

Pre-heat the oven to 300 degrees.
Mix together the dry ingredients:

4 cups flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt

Then add to mixture:

3 teaspoons caraway seeds
1 cup raisins
1 cup currants
Stir to blend.

Beat together:

2 eggs
1 1/2 cups milk

Add to the dry mixture. (Do not overmix.)

Lastly, add 4 tablespoons (1/2 stick) melted, unsalted butter, just until combined.

Pour mixture into greased, floured bread pans.
Or, line the bottom and sides with 1 piece parchment. This (my preferred method) allows you to just lift the loaf out when done. No greasing necessary.

Sprinkle sugar on top.

Bake on the middle rack, 45-55 min.
Check at 45 min. Remove when loaves start to get browned. It took my loaves more like 60 min.
I checked every 5 min. after 45.


The Barm Brack is a delicious fruit loaf eaten all year round in Ireland, but especially popular at Halloween when, by tradition, a ring is hidden in the loaf and the one who finds it will be the next to marry.

The “official Irish” Barm Brack has no carraway seed, but has 1/2 cup of mixed candied citrus peel, a pinch of nutmeg and 1/2 tsp of cinnamon.

Slow Cooker Pulled Pork and Mustard Green Gratin

This is a great dish, recipe from my foodie Idol, Alton Brown. His show, "Field of Greens" featured the recipe for Mustard Green Gratin.
We all know that deep green leafy veggies are good for us. Perhaps this recipe will inspire you! Plenty of calcium and vitamins, it is so good that picky kids may even like it since it's good like mac n cheese (as long as they can overcome the color green and some texture).
First, buy a pound of greens. I looked at some at my regular market but thought they smelled gross. I skipped them and went to the next market where they were much better. Point in case, never buy something you would not like to eat, especially something key that you are seeking out. Granted, you should wash it well- Alton suggests using your cleaned-out sink with 5" of water. The greens I got were free of grit so I felt comfortable just de-ribbing them (anything thicker than 1/4") and soaking 1/2 batch at a time in a bowl of water then draining.

Measure out a heaping cupful of crackers then put them in a baggie and use the measure to crush them.


Alex insisted on adding 3 sliced scallions to the recipe. In the end, I could hardly notice them since they are mild; surely it was a nice addition.
Greens cooking away!
Use tongs to remove to the ricotta mixture. Try to keep excess liquid out (the greens release a lot!)
The leftover, discarded juice probably amounted to 3/4 cup. I resisted the temptation to drink some!
Mixing the greens and ricotta mixture.
Poured into the dish (8.5x10.5). Be flexible in your decision with what size dish to use. This part always annoys me, when a recipe such as this one suggests what size to use. Just go with what you are comfortable with.
Pork pulling with two antique forks. I soon took over with some "modern" forks.
The slow cooker pork secret! We also added red pepper flakes and generous portions of Tabasco and Frank's Hot Sauce.
The pork shoulder we used was just under 3lb. It had plenty of fat. We cut the excess fat and skin off. There was a large center bone in it. We didn't have all day so it was cooked on high for 4 hours. It still seemed tough on removal yet it needed to be shredded and fat removed from shredded parts. This is so important, removing fat by hand. Feeling it is the most effective way of removal. Once the shreds were removed, they went back into the suace while we cooked up the gratin.

Mustard Green Gratin

Yum Yum Yum! We also bought a very colorful store-made Cole Slaw which we topped our sandwiches with.

Braised Short Ribs with Mediterranean White Bean Salad

We've been "holding onto" this recipe from Maine. The magazine. for a couple months now (as evidenced by Andrew's "study" of it, below.
What better time to make something special like this, than Valentine's! ♥
We can't buy short ribs at our local supermarket, according to the butcher, there's not enough demand for them. Just meant a trip to our favorite butcher, John Dewar & Co. Andrew napped for the car ride, which was perfect.
Unveiled, back at home. This cut is referred to as flanken-style ribs vs. english style which is cut along the ribs. Either cut is fine though I have read some prefer english cut.

Season with fresh ground sea salt & pepper.

The recipe calls for pancetta but you could get away with using something less expensive like salt pork.

Using a large dutch oven, render the fat out and scoop the crisp meat bits out with a slotted spoon.
The rendered fat is what you will brown your meat in.

Brown up the ribs on medium high heat, turning every 4-5 minutes, to brown well on each side. Turn off the fire alarm and open all your windows!

Pour off all but 2 TB of fat and cook the chopped veg until softened.

Pour in stock, add beef back and tuck in a bouquet garni.

Pour in the can of tomatoes and equal amount of red wine (used cabernet). Bring to a simmer then cover and put in oven for remainder.

Mediterranean White Bean Salad Ingredients

Vinaigrette and salad, ready to be tossed together.

The taster could not wait any longer! He loves beans and so had a nice bowl to himself.

Braised Short Ribs

Serves 2
Prep Time: 1 hour
Cook Time: 4 ½ hours

6oz package pancetta, cubed
2 large-boned beef short ribs, seasoned with salt and pepper
3 garlic cloves, crushed
1 large carrot, peeled and sliced into coins
1 medium onion, roughly chopped
1 rib of celery, roughly chopped
1/2 large fennel bulb, cored and roughly chopped
1/2 tbsp. red pepper flakes
1/2 tbsp. fennel seeds
1/2 bottle full-bodied red wine
1 cup chicken stock
1 small can crushed tomatoes
1 bunch thyme, rosemary, and oregano, bundled together with kitchen twine
1 oz. dried porcini mushrooms, rinsed and reconstituted in warm water (then spoon out shrooms to leave sand at the bottom)

Preheat oven to 350ºF. Heat a large dutch oven over medium heat.
Add pancetta and cook until slightly browned. Remove pancetta
but leave the rendered fat in the pan. Increase heat to medium high
and add short ribs. Brown very well on all sides. This should
take 15–20 minutes.

Remove the short ribs and set aside. Pour off all the fat but 2 tbsp.,
which should go back in the pot. Add garlic, carrots, onions, celery,
fennel, red pepper flakes, and fennel seeds. Cook until vegetables
are softened.

Add the browned short ribs and pour in red wine, chicken stock,
and tomatoes. Add herb bundle and mushrooms. Bring all contents
to a simmer over high heat, then cover and place in the oven. Cook
for 3 ½ hours or until meat is falling off the bone.

Make the bean salad:

1 can white beans, rinsed well (we used Great Northern)
1/2 can diced tomatoes, drained (freeze the rest for later)
2 scallions (white and green parts), sliced thin

Combine with vinaigrette:

1/4 cup extra virgin olive oil
1 1/2 TB red wine vinegar
1/2 TB finely mince garlic
3/4 TB chopped thyme or oregano (or both) (or 1 teas. dried)
1/2 TB dijon mustard
s & p to taste

Whisk up vinaigrette and add to bean mixture, toss and refrigerate until ready to eat!

Serve as a side to the rib meat. I found my every forkful needed to have some with the meat, it's a nice vinegary contrast. Also include some nice bread (Iggy's) and butter. ♥

Easy Baked Oysters in their shucked shell

Tonight I wanted an oyster fix- and tried to get it from our local super rather than a reputable fish market= fail! After shucking the first one and tasting its' suspicious murky brine I decided the best thing was to cook the four. They ended up being so easy to make and delicious, far beyond my expectations!
Easily make the filling in a saucepan over medium-low: a pat of butter, a clove of garlic chopped or pressed, a 1/4 cup or rather sprinkle of panko bread crumbs, some ripped up parsley.
Shuck oysters and eat raw. If they are "questionable", eat them this way! Pour some inexpensive coarse salt in said baking pan (oven at 400 degrees).
The salt is a bed for the shells to sit in so their liquid stays inside.

Top with filling.

Zest in some fresh lemon peel.

Using the same grater, put parmesan on top. Bake at 400 for 12-15 minutes. Let cool and enjoy!

Sort of Chicken Cordon Bleu

This is the least fussy way I have prepared "chicken cordon bleu". My recipe went astray in that I used what cheese I had on hand, delicious smoked cheddar. Feel free to improvise with whatever cheese and ham lunch meat that needs to be used up!
Sautee sliced mushrooms (in butter + a dash of Hidden Valley Ranch powdered dressing) and boiled asparagus (4 minutes, drained, butter & sprinkle of marjoram) rounded it out.



Russo's has g reat house-made ham and their cheeses are generally less expensive and better tasting than the regular supermarkets. It's more of a hassle and a wait to go on the weekend. Alex went in with us and decided it was too much and retired to the car. Chaotic shopping bothers him and I respect that ;D
Ingredients ready to be stuffed up! Cut those big breasts through the side width, right in half.
Saute thin sliced mushrooms in spot of butter and once browned, a sprinkle of powdered Hidden Valley Ranch mix. This mix does contain (much to my dismay, after the fact) some msg so I hope to find an alternative.
Prep your breasts. Stuff with ham and cheese to your liking and pin with toothpicks, minimally. I use to try and keep ingredients contained but have found oozing cheese and crisp ham around the edges to be particularly delicious. The goal is to use a minimal amount of toothpicks.
Cook in preheated olive oil (and covered) on medium high for 4 minutes. If breast doesn't want to budge when turning, give it a minute longer. Cooking with a cover causes the top to cook and turn white as well!
Turned, the final cook time (after first 5 min.) was 4 more minutes. Remove to a platter and cover with foil.

The trusty cooking devices.

Tester ate through the ham & chicken foremost and veggies next. A definite fan and plate clearer!