I’ve written about my recent tradition of buying one or two Irish soda breads from Whole Foods every year. This year, however, WF changed their game, and at first I wasn’t sure I liked it. Having tried another soda bread, from Formaggio Kitchen, I think it’s still pretty tasty. (I am a huge fan of Alice, the baker at Formaggio–excellent granola.)
Anyway, I finally made my own soda bread this year, something I’d been promising myself I’d do for some time. The recipe is from the Food52 blog. An easy-to-follow recipe with some excellent tips from the author and from the community, it turned out a very nice dough, and I think would have been perfect if I’d used the correct pan size and some lemon oil. The pan I used was too small, and I realized about halfway through baking that the center was going to take a lot longer than the edges.
The bread tastes great, and mostly has a decent texture and crumb, although it does not slice cleanly. As I suspected, it is a bit too gummy in the center, but if you toast it and butter it the problem disappears. So next time I’m making 2×8″ loaves instead of one.
I will be celebrating St. Patrick’s Day by running a half-marathon in New Bedford, Mass., and thinking about Moby-Dick and the soda bread I will devour afterward. Slainte!
Ducks with bright orange feet in the Fens, Feb. 2013.
As tasty as it is gorgeous: shape, cracking, sound, smell. Sourdough w/whole wheat & bread flour.
The storm I won’t call NEMO crushed the Boston area about 10 days ago. It was a worthy storm, windy and snowy enough for the hardiest New Englander.
I was lucky enough to be well stocked with food, drink, and electricity, and unlucky enough to have to ride it out alone. I’m pretty sure I frittered away most of the weekend, but I was productive enough to have made a potato leek soup, cream biscuits, and salted cashew oat cookies.
Cooking classes: demo or hands-on? Even though I learn by doing it myself, in a group cooking class I prefer demo. This one was perfect for the day and my mood. This mid-January gathering for a group of friends who don’t see each other much during the winter provided a way to chat on the 75-minute drive to and fro, a good meal, and learning a bit about cooking from an experienced chef. Stonewall Kitchens Cooking School was the destination.
“Breakfast for Brunch or Dinner” with Christine Rudalevige presented a menu of sausage, egg and broccoli frittata with roasted fingerling potatoes; chicken curry with yogurt sauce served with whole wheat coconut waffles; and candied bacon served with cinnamon and spice breakfast puffs.
Mise en scene at Stonewall Kitchen Cooking School
Sausage, egg, and broccoli frittata with roasted fingerling potatoes
Chicken curry with yogurt sauce and whole wheat coconut waffle
Cinnamon and spice breakfast puffs and candied bacon
Christine was engaging, funny, and knowledgeable, with an easy rapport with the attendees. The whole thing was well-paced with enough air between courses. The physical space was inviting—sunny and comfortable—with easy access to a bunch of kitchen gadgets and tools that you didn’t know you needed.
Probably my favorite course was the candied bacon and cinnamon “donut.” What can I say? And I learned a few things: Harold McGee has a fairly recent book out, Keys to Good Cooking; making rosemary simple syrup is easy and delicious; you can clean a stubbornly dirty cast iron pan with kosher salt; use half canola or corn oil with half olive oil for cooking at high heat; fontina is a good melting cheese; cut peeled fresh ginger into “coins” and then smack with a knife to avoid the “threads” you can get when grating ginger.