Belated St. Pat's at our house tonight. I did the easy part (the soup), Chris made the bread in a cast-iron skillet and put on some Susan McKeown, and all we lacked was a Guinness.
.JPG)
.JPG)
Ed. 3/22/14: Photos added after another St. Pat's with the same meal.
Soda bread: Chris made this recipe. It had a great crust and texture and the fragrance filled the whole house. I wish we'd've melted the cheddar slices on top before eating, but it was plenty tasty with the soup and sliced apple and non-melted Irish cheddar. Can't wait for another slice for breakfast.
Soup: I started with this recipe of Heidi's, but ended up doing the following slight variation. Simple, light broth with tender strips of cabbage.
1 medium white onion, thinly sliced
6 cloves garlic, roughly chopped
1/2 a cabbage, cored and cut in 1/2 inch ribbons
1 cup white beans (don't know what kind I grabbed from freezer, it's all good)
Veggie bullion or broth
Salt, fresh dill, white balsamic vinegar
Olive oil & grated parmesan
Soften the onion & garlic in olive oil over medium low heat. Add salt and 4 cups broth, bring to a boil, add cabbage and beans, simmer until cabbage texture is just right. Add dill and a splash of vinegar, adjust salt. Serve topped with parmesan and a drizzle of olive oil.
Ed. 3/22/14: Photos added after another St. Pat's with the same meal.
Soda bread: Chris made this recipe. It had a great crust and texture and the fragrance filled the whole house. I wish we'd've melted the cheddar slices on top before eating, but it was plenty tasty with the soup and sliced apple and non-melted Irish cheddar. Can't wait for another slice for breakfast.
Soup: I started with this recipe of Heidi's, but ended up doing the following slight variation. Simple, light broth with tender strips of cabbage.
1 medium white onion, thinly sliced
6 cloves garlic, roughly chopped
1/2 a cabbage, cored and cut in 1/2 inch ribbons
1 cup white beans (don't know what kind I grabbed from freezer, it's all good)
Veggie bullion or broth
Salt, fresh dill, white balsamic vinegar
Olive oil & grated parmesan
Soften the onion & garlic in olive oil over medium low heat. Add salt and 4 cups broth, bring to a boil, add cabbage and beans, simmer until cabbage texture is just right. Add dill and a splash of vinegar, adjust salt. Serve topped with parmesan and a drizzle of olive oil.
No comments:
Post a Comment