Yield: One 10 or 11-inch round loaf
- 1 1/2 cups buttermilk, cold (you may need a little less or more)
- 2 large eggs, cold
- 1 teaspoon baking soda
- 2 cups all-purpose flour, plus more for dusting
- 2 cups white whole wheat flour
- 4 teaspoons baking powder
- 1/4 cup granulated sugar
- 1 teaspoon coarse salt
- 6 tablespoons (3/4 stick) unsalted butter, COLD, cut into smaller chunks, plus more for greasing the baking dish
- 1 cup dark seedless raisins
- 1/2 cup golden raisins
- Equipment: one 10- or 11-inch round, ceramic or glass baking dish. A round, straight-sided dish is best (not a pie dish with slanted sides). You could substitute a metal cake pan but not a very dark metal non-stick pan, because the top will likely burn before the interior of the loaf is cooked.
- Position oven rack in center of oven. Preheat oven to 375° F, preferably on convection. Use the “extra” butter to generously grease the baking dish. Dust the baking dish with flour: scatter a small handful of flour inside the dish and shake it around so that bottom and sides are coated. Turn dish over and tap out any excess flour.
- Pour buttermilk into a medium bowl or measuring cup. Break eggs into buttermilk and whisk with a fork to just combine. Add baking soda and whisk to just combine. Set aside.
- In a large bowl, whisk together the flour, baking powder, sugar and salt.
- Scatter 6 tablespoons of COLD butter over the flour mixture. Cut the butter into the flour using a pastry cutter or, if you don’t have one, use two table knives in a criss-cross motion from edge-to-edge of the bowl to cut in the butter. The butter should be visible in small bits throughout the flour, not completely absorbed.
- Gently stir in raisins. Make a well in the center of the flour mixture.
- Pour 1 cup of the buttermilk mixture into the well. Stir gently with wooden spoon (do not use your hands) until flour is moistened. Use a spatula to gently fold any dry flour from the sides and bottom into the wetter dough. (Fold gently, don’t whip the dough or over-stir.) Add more of the buttermilk mixture as needed, in small amounts, to create a dough that is neither too wet or too dry. You may need more or less than the 1-1/2 cups buttermilk called for. If you need more liquid, plain buttermilk is fine. The dough should look lumpy and be more wet than dry.
- Dust a little flour on your hands, then shape dough quickly and roughly into a ball, without over-handling it. Transfer dough ball to the greased and floured baking dish. Use the back of the wooden spoon to spread dough in as few strokes as possible to edges of dish.
- Use the handle end of the wooden spoon or your index finger to make a shallow cross (1/4 inch deep) on top of the dough, top to bottom and side to side. This is to encourage the bread to rise in quarters for easier slicing. Very lightly scatter a tiny bit of flour over the dough.
- Place baking dish in oven. Baking time will be about 35 to 45 minutes. Check after 30 minutes: bread should be golden brown and look set. Test by inserting a knife in the center of the bread. If there is wet dough on the knife, bake for up to 10-15 minutes more. Do not over-bake.
- Remove from oven and let bread cool in baking dish about 10 minutes. Remove from baking dish and let cool completely on a wire rack before slicing. (It will crumble if you try to slice when still warm.) Keeps very well for a few days, wrapped tightly in foil or plastic wrap. (I let mine cool in the baking dish.)
Posted in Baking, Bread, Coffee Cake, Holiday, Quick, Recipes, The Piggy Pancake (Breakfast)
Tags: breakfast, buttermilk, golden raisins, Irish, quick bread, raisins, snack, soda bread, St. Patrick's Day, whole wheat
This quick recipe results in a full-flavored replica of a classic version that has simmered for hours. I served it to my family for our past two Mardi Gras feasts- followed by a mandatory King Cake, of course! 🙂
This recipe was adapted from David Guas, a New Orleans native and chef-owner of Bayou Coffee Bar and Eatery in Arlington, Virginia, via The Washington Post.
Yield: 4 to 6 servings
- 8 ounces smoked, cooked pork sausage
- 2 15-oz cans kidney beans, drained and rinsed
- 1 T canola oil
- 1 medium green bell pepper, stemmed and seeded, cut into 1/2-inch dice
- 1 medium sweet onion, diced
- 7-8 scallions, sliced (about 1/2 cup)
- 6 cloves garlic, sliced
- 3 cups chicken stock
- 3 fresh thyme sprigs or 1 tsp dried thyme leaves
- 3 bay leaves
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground cayenne pepper
- 2-3 stems flat-leaf parsley, leaves minced
- about 1-2 tsp coarse salt, to taste
- 1 cup white Basmati rice cooked in 2 cups chicken stock, for serving
- hot sauce, for serving, optional
- Cut the sausage in half lengthwise, then slice into half-moons.
- Heat the oil in a Dutch oven over medium heat.
- Add the sausage and cook for 6 to 8 minutes, stirring a few times, so some of its fat renders. Use a slotted spoon to transfer the sausage to a shallow bowl.
- Add the diced bell pepper, onion, scallions, and garlic to the rendered fat in the pot; stir to coat.
- Increase the heat to medium-high and cook for 2 minutes, stirring, until just softened.
- Add the beans, stock, thyme, bay leaves, black and cayenne peppers.
- Reduce the heat to medium; cover and cook for 25 minutes.
- Uncover and remove the bay leaves and thyme sprig stems with a slotted spoon.
- Using the back of a wooden spoon, mash about 1 cup of the beans against the side of the pot, or until desired thickness is achieved.
- Return the sausage to the pot. When heated through, stir in the parsley.
- Serve hot, over cooked rice, with hot sauce, as desired. I have served it in individual bowls topped with a scoop of rice or in a serving dish over rice.
Posted in Holiday, Pork, Recipes, Soups, Stews, & Chowders
Tags: Basmati, dinner, green bell pepper, kidney beans, mardi gras, New Orleans, pork, pork sausage, quick, red beans, rice, sausage, scallions, sweet onions, thyme
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I made this dessert for my Valentine this year. ❤ He added a sprinkle of cinnamon on top!
In part, I chose rice pudding because I wanted to make a dessert in ramekins that I had just found at an estate sale. 🙂 Thankfully, my husband is a fan. This recipe was slightly adapted from Food 52 Genius Desserts, contributed by Molly Wizenberg.
Yield: Serves 6 to 8 (I filled 6 ramekins)
- 1 1/2 cups (355 g) water
- 3/4 cup (135 g) white Basmati rice
- 1/4 tsp fine sea salt
- 3 cups (735 g) whole milk
- 1 cup (235 g) heavy cream
- 1/2 cup (100 g) granulated sugar
- 1/2 vanilla bean, split lengthwise
- cinnamon, for serving, optional
- Bring the water, rice, and salt to a simmer in a large heavy saucepan over medium-high heat. Turn the heat to low, cover, and simmer gently until the water is absorbed, about 10 minutes.
- Pour in the milk, cream, and sugar.
- Scrape the seeds from the vanilla bean with the tip of a paring knife and then add the seeds and vanilla pod to the pot. Stir to combine.
- Turn the heat to medium-low and simmer gently, uncovered, stirring occasionally and scraping the bottom of the pot with a rubber spatula, until the rice is tender and the mixture thickens to a soft, loose pudding texture, about 30 to 40 minutes.
- Remove from the heat and set aside the vanilla bean.
- Spoon the pudding into 6 to 8 small bowls or ramekins.
- The pudding can be served warm or chilled. To chill, press plastic wrap onto the surface of each pudding to keep a skin from forming and refrigerate thoroughly until cold. (I prepared the pudding in the morning to serve that evening.)
- To serve, sprinkle with cinnamon, as desired.
Posted in Good Sweets, Good Eats (Desserts), Holiday, Quick, Recipes
Tags: Basmati, cinnamon, cream, dessert, heavy cream, pudding, rice, rice pudding, steamed rice, valentine's day, vanilla bean, white rice