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Irish Soda Bread and Cheddar Bread Pudding March 9, 2014

Irish Soda Bread Pudding with Cheddar

Posted on March 9, 2014 by 
 

Soda Bread and Irish Cheddar Bread Pudding w logo

From my other blog, Sassy-Spoon, 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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Five Onion French Onion Soup ~ Best Recipe February 11, 2014

Five Onion “French Onion Soup” ~ Best Recipe!

Posted on February 11, 2014 by 

French Onion Soup

This really is easy to do, it just takes about 40 minutes prep time and a couple of hours of cooking time. I always make a large pot of it. It freezes well and keeps in the refrigerator for at least a week.

Ingredients:

  • 8# of assorted onions: Red, Sweet & White, cut in half and sliced in 1/4 inch slices
  • I cup of TSTE dried Shallots (or 2# of fresh shallots coarsely chopped)
  • 4 leeks greens cut off, cut in half then sliced thinly
  • 2 tablespoons of TSTE Vik’s Garlic Fix
  • several grinds of TSTE Four Peppercorn Blend
  • 6 stems of fresh thyme or 1 teaspoon TSTE dried thyme
  • 1/4 cup of olive oil 
  • 1 bottle dry vermouth
  • 6 quarts of stock. I used duck, but chicken, beef or even vegetable stock is fine. DO get low sodium though if you buy it.
  • Splash of cognac
  • For each serving: 1/2 cup of Gruyère cheese, shredded and 1 slice of toasted baguette

Duck Stock

Method:

  • In a very large stock pot pour in the olive oil and add the onions and leeks in stages allowing the onions to caramelize a little before adding more.

Onion Soup 011

  • After all the onions are cooked deglaze pot with a bottle of vermouth. This adds immense flavor to the soup, so don’t skip this step.
  • Add seasonings, stock and the dried shallots (if you use fresh, add them with the onions).
  • Bring to a boil then allow to simmer with the lid off for about 2 hours, stirring once every 15 minutes. Liquid should reduce by about half.
  • Add the cognac to taste
  • Turn on broiler
  • Toast the baguette slices.

cheese

  • Fill oven proof crocks with soup. Place on a cookie sheet for transferring to the oven. put a baguette slice in each of the crocks. Add a tiny bit more soup on top to soften. Pile with cheese and put under the broiler till the cheese starts to brown and bubble. Remove and serve.

SO easy and so delicious!!!

 

Pan De Yuca con Mantequilla de Guayaba y Chile: Yuca Bread with Cheese and Guava Chile Butter April 22, 2013

Pan De Yuca con Mantequilla de Guayaba y Chile: Yuca Bread with Cheese and Guava Chile Butter

yuca bread close up

This gluten free recipe is an inspiration by Jose Garces from his fantastic book, The Latin Road Home. He is an Ecuadorian who was raised in Chicago. The book covers foods from Ecuador, Peru, Mexico, Spain & Cuba. This bread is made all over South America, but the recipe varies greatly from country to country.

The Yuca flour is easy to find in most Hispanic Markets, it is often called Casava Flour or Tapioca. The brand I got was Brazilian and reading the label was a challenge. I do read Spanish, but Portuguese, not so much. The ratio of flour to cheese sounds kind of crazy, but it works. Serve the bread hot from the oven for a spongy texture or warm (for a denser interior with the dough settling more and forming air pockets).

yuca bread dough balls

Ingredients:

  • 1 cup yucca flour
  • 1 pound queso fresco finely grated
  • 1 large egg, beaten
  • 1 tsp baking powder
  • 2 Tbs whole milk
  • 1 Tbs butter, melted
  • 1 tsp sea salt
  • 1 tsp granulated raw sugar
  • Guava Chile Butter (recipe follows: optional)

Method:

yuca bread baked

Preheat oven to 375

  • Line a baking sheet with parchment or a Silpat
  • In the bowl of a food processor, combine the flour, baking powder, salt and sugar. Pulse a few times to combine.
  • Put the cheese in the processor, then mix all of the wet ingredients together and pour into the processor bowl while the blade is going. It will form a ball in about a minute, Take it out of the processor and lay it on a yucca floured surface.  Allow to rest a few minutes
  • Form into a log and cut into 10 equally sized pieces. Roll into balls, These will be slightly larger than a golf ball.
  • Place the balls onto the baking sheet and bake for 20 minutes or till golden brown

Serve warm. To re-heat place in a 200 degree oven for 6-8 minutes, loosely covered with foil

Yuca bread guava chile butter

Guava Chile Butter

Ingredients:

  • 1 21 ounce package or can of guava paste (find at Latin Markets or online)
  • ¼ cup Chinese Black Vinegar
  • ¼ cup Sriracha Sauce
  • 2 Tbs room temperature butter

Method:

  • In the bowl of a food processor, place the guava paste.
  • Pulse a few times to loosen it up.
  • Add the remaining ingredients and pulse till incorporated. This can be stored in the refrigerator for up to two weeks.

I served this with green chile and chicken posole. It would go great with soup, stews, chili or as an appetizer course. I will be sharing the Posole recipe next.

posole

 

 
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