Irish Soda Bread

Friday, March 18, 2011

Hello. I'm sorry I'm a day short of blogging this recipe but I want to share it with you. This is not your typical frying pan Irish Soda Bread. This is nice, moist and cake-like. It's very easy to make and a real crowd pleaser. I suggest that you do not try to half this recipe. I've tried several times and it doesn't come out right. 

Irish Soda Bread

6 cups flour
1 cup sugar
1 1/2 tsp baking soda
3 tsp baking powder
1 1/2 tsp salt
6 oz butter
1 cup raisins
1 quart buttermilk

Preheat oven to 375 degrees

Mix dry ingredients in large bowl. Cut in butter. Add raisins, mix until coated. Add buttermilk, a little at a time. The dough will be wet and soft.

Bake in two buttered pie plates for about an hour or until tops are golden brown. Make sure you draw a cross on top of each of the cakes as this is the traditional way the cakes are made.

Cream of Mushroom Soup

Thursday, March 3, 2011

Hello Followers!!! I'm sorry I've been gone so long. I really don't have an excuse why but the important part is that I'm back! I think I lost my creativeness in the kitchen but it seems my cooking mojo is back.

I would like to share with you a very delicious recipe. My mother's Cream of Mushroom Soup. This is the perfect comfort soup. She has been making this as long as I can remember and when I was younger, I wasn't a fan of the mushroom. I feel bad that I've missed out on something so good.

A few hints, I use pre-sliced mushrooms (and so does Mom) because it definitely cuts the preparation time. And you can adjust the soy sauce and sherry to your liking. If you're not a big fan, use less. We have a tendency to use a little more because it perks up the flavor.

Cream of Mushroom Soup

3/4 lbs fresh mushrooms - whole or pre-sliced
1 leek - white part only
3 tbsp. butter
3 1/2 tbsp. flour
3 c. chicken broth
1 1/2 tbsp. soy sauce
1 1/2 tbsp. sherry
1 1/2 c. light cream
salt and pepper to taste

Clean and slice mushrooms (if you didn't get pre-sliced). Trim off and discard green portion of the leek.  Wash the leek well and remove any dirt from the layers (if necessary). Finely dice the leak.

In a large saucepan, melt butter. Add mushrooms and leek and cook over medium heat, stirring occasionally for about 5 minutes. Stir in flour and cook for about 2 minutes, stirring occasionally. Add chicken broth, soy sauce and sherry. Simmer for about 10 minutes. Add cream and salt and pepper. Bring back to a simmer (not boil) and serve.