Irish Soda Bread

irish soda bread, originally uploaded by isabelle gr.

Just had to post this, no matter how many days after St. Patrick's. It is still March! My mom adapted this very special recipe from her Aunt Nell, who elevated a traditional bread to family heirloom status. It carries with it all the bona fide Brooklyn Irish authenticity one could ask for; plus, it tastes soooo good. It is cake that you are allowed to put butter on.

This year I made two loaves of the family recipe (which does not include caraway seeds, by the way), as well as a simple brown bread recipe that is more savory.

AUNT NELL'S IRISH SODA BREAD
makes one 10 - 12 inch round loaf

ingredients
4 c bread flour
1 1/2 tsp salt
1 tsp baking soda
2 tsp baking powder
1 tbsp butter, softened, not quite melted
1 tbsp sugar
1 1/2 c buttermilk + 1/2 c more
"a fist full" of raisins or currants, soaked in water
1 egg, lightly beaten

preparation
1. Preheat oven to 375 F.
Grease and flour a cake pan, cast iron skillet, or baking stone.
2. Mix dry ingredients. Cut butter into mixture using two knives. Stir in raisins.
3. In a separate bowl, mix together 1 1/2 cups buttermilk and egg. Make a well in the center of dry ingredients and pour in milk/egg mixture. Shape into very wet, sticky ball. If needed, add the additional 1/2 cup buttermilk. 4. Press ball into floured pan. Flour a knife; mark the top of the loaf with an X.
5. Bake for 50 - 60 minutes. Test for doneness with skewer; thump bottom of loaf and listen for a hollow sound.

Let cool a bit before slicing. Serve with butter. Lots of butter. And tea with milk.

IRISH BROWN BREAD makes one 10 - 12 inch round loaf

ingredients
2 c bread flour
2 c whole wheat flour
1/2 tsp salt
1 tsp baking soda
2 tbsp butter, cut into pieces
2 tbsps (packed) dark brown sugar
handful wheat bran, lightly toasted in a dry skillet
3 tbsps old-fashioned oats, plus one more tbsp
1 1/2 c buttermilk + 1/2 c more

preparation Follow directions for Aunt Nellie's bread, adding the wheat germ and 3 tbsps oats to the dry ingredients. Sprinkle the remaining oats over the loaf after you mark it with an X.

Ceci Soup

I made this soup in homage to the delicious chick peas we ate on the island of Corfu, or Kerkira, Greece. As winter wears out its welcome, I find myself longing for sharp, sunny flavors.

I highly recommend making it the day before you want to serve it, because this hearty bean soup has hidden alchemy: it tastes better the day after you make it, and even better the next day, if there is any left. I have included directions for slow cooker and stove top.


CECI SOUP
serves 8

ingredients
2 cups dried chickpeas, rinsed and sorted
8 cups water
1 can (14 oz) crushed tomatoes
1 package frozen spinach, thawed, or 2 bunches fresh spinach, washed and chopped
1 cup reduced-fat sour cream or plain yogurt (optional)
handful fresh thyme
handful fresh oregano
squeeze of fresh lemon juice
salt and pepper

vegetables, all chopped to roughly the same size as the chick peas:
2 carrots, peeled
1 yellow onion
3 cloves garlic
1 celery root, peeled, about 1 lb.


slow cooker preparation
1. Put the chick peas in the slow cooker and cover with water. Cover and cook on high for 2 1/2 hours, until the peas are tender.

2. Add the tomatoes, chopped vegetables, herbs, and frozen spinach to the slow cooker (if using fresh spinach, wait to add until last hour of cooking). Add more water to almost cover, but make sure not to fill slow cooker more than 3/4 full. Cover and cook on low for 6 - 8 hours.

3. Taste and season with salt and pepper and a squeeze of fresh lemon if you like. Serve with a dollop of sour cream on top.


stove top preparation
1. Place the peas in a stock pot and cover with water; soak overnight. In the morning, drain the peas, then put them back in the stock pot.

2. Add the tomatoes, chopped vegetables, herbs, and frozen spinach to the pot (if using fresh spinach, wait to add until last ten minutes of cooking). Add water to cover. Simmer, covered, until celery root and carrot are quite tender, about 1 hour or so.

3. Taste and season with salt and pepper and a squeeze of fresh lemon if you like. Serve with a dollop of sour cream on top.