Irish Soda Bread

Happy St. Patrick's Day with homemade Irish Soda Bread, recipe 
courtesy of Ina Garten.

Ingredients:

4 cups all purpose flour, plus extra for currants
4 tablespoons granulated sugar
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2 inch dice
1 3/4 cups cold buttermilk, shaken
1 extra large egg, lightly beaten
1 teaspoon grated fresh orange zest
1 cup dried currants (or raisins)

Directions:

Preheat oven to 375 degrees.  Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda and salt in the bowl of an electric mixer fitted with the paddle attachment.  

Add the butter and mix on low speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk, egg and orange zest together in a measuring cup.  

With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture.  Combine the currants with 1 tablespoon of flour and mix into the dough.  It will be very wet.

Dump the dough onto a well-floured board and knead it a few times into a round loaf.  Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife.  

Bake for 45 to 55 minutes, or until a cake tester comes out clean.  (Mine took 50 minutes).  When you tap the loaf it will have a hollow sound.

Cool on a baking rack.  Serve warm or at room temperature.

Chocolate Chip Muffins

Muffins, loaded with mini chips and topped with a sprinkle of coarse sugar.  The recipe is adapted from Sally's Baking Addiction and I made 13 regular muffins.

Ingredients:

3 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 extra large eggs, at room temperature
1/4 cp sour cream
1 cup granulated sugar
1 cup milk (I used 2%)
1/3 cup vegetable oil
1/4 cup butter, melted and slightly cooled
1 teaspoon pure vanilla (I used double strength pure vanilla)
1 1/2 cups mini semi sweet chocolate chips
coarse sugar for sprinkling (I had Coarse Demerara Turbinado Sugar on hand) 

Instructions:

Preheat oven to 350 degrees.  Spray a muffin pan with nonstick baking spray.  Set aside.

Whisk the flour, baking powder, salt, cinnamon and nutmeg together in a large bowl.  Set aside.

Whisk the eggs, sour cream and sugar together until combined.  Whisk in the milk, oil, melted butter and vanilla extract.  

Fold wet ingredients into dry ingredients and mix together gently.  Avoid overtaxing.  The batter will be thick and somewhat lumpy.  Fold in the chocolate chips.

Divide batter among prepared muffin pan, filling all the way to the top.  Sprinkle with coarse sugar.  Bake at 350 for 20-25 minutes (mine were done at 23 minutes) or until toothpick inserted in center comes out clean).  

Allow to cool in pan before removing.

Instant Pot Creamy Shrimp Risotto

Risotto is so easy to make in the Instant Pot.  This recipe adapted from www.justalittlebitofbacon.com is so creamy.  I love the addition of fresh lemon and lemon zest.  I served it with a crusty french baguette.

2 tablespoons olive oil divided:  1 tablespoon for the shrimp, 1 tablespoon for the rice.
1 pound large shrimp, peeled and deveined
1 small onion, finely chopped (about 1/4 cup)
2 cloves garlic, minced
2 cups Arborio rice
1/2 cut white wine (I used Sauvignon Blanc)
4 cups chicken stock, no sodium
2 tablespoons unsalted butter
1 cup fresh grated parmesan cheese (not Kraft - I used freshly grated Parmesan from Whole Foods
Kosher salt and black pepper, to taste
2 tablespoons fresh lemon juice
2 teaspoons fresh lemon zest
1/4 cup fresh sliced basil

Toss the shrimp with one tablespoon of olive oil and a pinch of kosher salt.  Set aside while you prep the risotto.

Using the Saute function, heat your IP on medium.  Once hot, add one tablespoon olive oil and the onion and salt.  Saute for about 5 minutes or until translucent and soft.  Add the garlic and sauce for 1 minute. 

Add the rice and stir in the oil until the rice is lightly toasted and a bit translucent on the edge. 

Add the wine.  Bring to a boil, let it cook down, and be absorbed by the rice while you stir.

Add the stock.  Put the to pan the IP and seal the lid.  Set the Instant Pot for high pressure and 5 minutes time.  

While the IP is working heat a large sauce pan on medium high heat.  When hot, add the shrimp and cook 2-3 minutes per side, turning once.  Do not overcook.

As soon as Instant Pot is done, press the quick release button.  Put a kitchen towel over the vent to keep the steam from making a mess.

Remove the lid and then take the inner pot out of the Instant Pot.  Add the butter and parmesan cheese and stir vigorously to create creamy risotto.  Taste and adjust salt and add black pepper.

Then stir in the lemon juice, lemon zest, basil and cooked shrimp.  

Serve immediately.

Sunday Morning Buttermilk Belgian Waffles

Paul's favorite, waffles with fresh fruit. Today, we had fresh sliced strawberries and sliced bananas and fresh whipped cream.  Recipe is from King Arthur Flour, the only flour I use for baking.

2 large eggs
1 3/4 cups buttermilk
1/2 cup (8 tablespoons) butter, melted
2 teaspoons pure vanilla
2 cups King Arthur flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt


In a medium bowl beat together the eggs, buttermilk, melted butter and vanilla.

In a separate bowl whisk together the dry ingredients.

Combine the wet and dry ingredients, stirring just until nearly smooth.

Spray your waffle iron with a non-stick cooking spray before preheating it.  Cook waffles according to the manufacturer's directions, about 2-3 minutes. I used a generous 1/3 cup batter for each well in my 2 section belgian waffle iron. 

This recipe made 8 square belgian waffles.

Serve with maple syrup.  

Blueberry Muffin Mini Breads

I adapted this recipe from Sally’s Baking Addiction using mini loaf pans to bake this bread.  I also doubled the crumble topping. I freeze these in individual quart bags.  

Ingredients:

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 unsalted butter, softened

1/2 cup granulated sugar

1/4 cup packed light brown sugar

2 large eggs

1/2 cup sour cream

1 1/2 teaspoons pure vanilla

1/2 cup milk (I used 2%)

1 1/2 cups fresh blueberries (1 pint)

Crumb topping

Directions:

Preheat oven to 350 degrees.  Spray 4 mini loaf pans with baking spray.  
Set aside.

Beat the butter, sugar and brown sugar together on high speed until smooth and creamy, about 2 minutes.  On medium speed, add the eggs one at a time, beating well after each addition.  Beat in the sour cream and vanilla extract on medium speed until combined.  

With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain.  Fold in the blueberries.  

Spread the batter into the prepared pans.  

Make the Crumble topping (I doubled it).  Combine 1/4 cup flour, 2 tablespoons light brown sugar, 1/4 teaspoon cinnamon.  Using a fork mix


in 2 Tablespoons melted unsalted butter until crumble forms.  Sprinkle over loaves before baking.

Bake 4 mini loaves for 45 minutes or until cake tester (or toothpick) comes out clean.  Cool on wire rack.

"Mom’s Baking Powder Biscuits'

This is my mother-in-law, Christine MacIver Foley's recipe for baking powder biscuits.  It is still one of Paul's favorite recipes that his mother used to make.  My sister-in-law Kathie sent me this recipe and I have typed it exactly as she sent it.  I made the recipe and used a square dough cutter but I like the old fashioned way of using a juice glass.

Christine MacIver Foley's Baking Powder Biscuits (sent by Kathie Cornwell)

Ingredients:

3 cups flour

6 teaspoons baking powder

1/4 teaspoon salt

2 tablespoons Crisco (solid)

1 1/2 cups milk

Mix all together by cutting in Crisco to dry ingredients.  (I use two knives).

Gradually add milk (you may not need all of the milk).  Watch the consistency, you don’t want it too wet.

Flour waxed paper and hands.  Dump dough onto paper and flatten it out with your hands.  Should be about 1/2 to 3/4” thick.  Cut out biscuits with small glass (or biscuit cutter).

Place on cookie sheet touching each other.  I usually get about 12-14 biscuits. Bake in 450 degree oven for 10-12 minutes.

Variation - Cinnamon Biscuits:

Same dough flattened out.  Sprinkle on cinnamon, sugar and small pieces of butter.  Roll up from long side.  Then cut into 1 1/2 inch rolls (like pinwheels) and place on their sides in a muffin tin.  Bake at 375-400 for about 20 minutes.

Best eaten warm. Oh so good!

Instant Pot Chicken Noodle Soup

Kerry recently shared this recipe that she made in her Instant Pot.  It was easy and delicious with great flavor.  I served it with homemade baking powder biscuits.  

2 tablespoons butter, unsalted
1 medium onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
1 teaspoon salt
1 teaspoon pepper
1 teaspoon thyme, dry
1 tablespoon chopped parsley, fresh
1 teaspoon dry oregano
4 cups chicken broth, no sodium
2 lbs chicken breasts
4 cups water
5 oz. (2 cups) egg noodles

Instructions:

Turn your Instant Pot to the sauté setting.  Add the butter and cook until melted. Add the onion, carrots and celery and let cook until the onion softens.

Season with salt and pepper.  Add thyme, parsley and oregano and stir.
Pour in the chicken broth.  Add the chicken and 4 cups of water.

Close and lock the lid on the Instant Pot.  Set the Instant Pot to the Soup setting and set the timer to 7 minutes.

Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, about 10 minutes.  Carefully remove the Instant Pot lid.

Remove the chicken and shred with two forks.

Add the noodles to the soup and set the Instant Pot to the sauté setting again. Cook the noodles for another 6 minutes, uncovered, or until the noodles are cooked.

Turn off the Instant Pot by pressing cancel.  Add the chicken back into the Instant Pot.

*adapted from jocooks.com.