Okay before we begin I will admit this not a “traditional” true Irish Soda Bread. The real deal is just flour, baking soda, salt and buttermilk. My wife however truly likes the raisins or currants in the bread and so this recipe has them. To tell when it is cooked properly the bottom when tapped will sound hollow.
Ingredients
4 cups of flour
1 tsp baking soda
1 tsp salt
2 cups buttermilk
1 cup raisins or currants
Irish Soda Bread Directions:
Preheat oven to 425°
Sift the dry ingredients into a bowl, add the raisins and stir to spread the raisins through the flour. Add the buttermilk and stir until the flour just combines ( depending on a number of conditions you may need to add a little more buttermilk, if the dough doesn’t come together, add the buttermilk a tablespoon at a time) . Turn dough out onto a very lightly floured surface and lightly knead no more than 15 times ( the more you work the dough the less it will rise ). Form into a circle about 9 inches in diameter and about 2 inches high. Place into a round cake pan and cover with another cake pan and bake for about 25 minutes. Take cake pan lid off and bake for another 20 minutes. Remove from the oven and let stand in pan for about 10 minutes then remove to wire rack to cool completely.
Serve sliced with softened butter and enjoy your Irish Soda Bread.
With very little practice Filet Mignon and Bearnaise Sauce makes a great start to a romantic Valentine’s Day dinner, or for that matter a great dinner any time!
Fool Proof Blender Bearnaise Sauce:
I found the idea for this recipe in the New York Times Heritage Cookbook by Jean Hewitt, 1980 Ed., I’ve changed it a little but it never fails to come out great.
Ingredients for Bearnaise Sauce
3 egg yolks
1½ sticks of butter melted
1 tsp lemon juice
Dash of salt & pepper
2 to 3 dashes of Tabasco sauce
1 tbs tarragon
3-4 tbs red wine vinegar
Blender Bearnaise Sauce
In a small fry pan place the tarragon and the red wine vinegar , bring to a boil and continue to cook until vinegar as been completely reduced.Put tarragon into a small bowl and set aside.
Tarragon and red wine vinegar completely reduced
In a blender place the three egg yolks, lemon juice, salt, pepper, and Tabasco sauce. Blend for three or four seconds. Make sure the melted butter is not too hot. Turn blender on and slowly pour butter into blender until all is blended. You now have Hollandaise sauce. Put tarragon in and blend again for a few seconds until all is combined . You should now have a fairly thick sauce. Unlike regular Hollandaise you do not need to clarify the butter you can pour the whole thing into the mixture. Have all ingredients ready to go and you can make this sauce after you have turned the filet mignons in the broiler.
Bacon Wrapped Filet Mignon
Take your filets and wrap one slice of bacon around the side stretching the bacon slightly and secure with a toothpick. Place on a broiler pan and broil in the oven until your desired doneness. Plate; add a vegetable and a potato ,spoon some Bearnaise over the steak and put the rest of the sauce in a gravy boat. Serve with a nice bottle of wine and you’ll have a dinner to remember.
Filet Mignon, there really is nothing else to say except “YUMMIE”, a 5 paw recipe, paws down!
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In a blender place the three egg yolks, lemon juice, salt, pepper, and Tabasco sauce. Blend for three or four seconds. Make sure the melted butter is not too hot. Turn blender on and slowly pour butter into blender until all is blended. You now have Hollandaise sauce. Put tarragon in and blend again for a few seconds until all is combined . You should now have a fairly thick sauce. Unlike regular Hollandaise you do not need to clarify the butter you can pour the whole thing into the mixture. Have all ingredients ready to go and you can make this sauce after you have turned the filet mignons in the broiler.
Bacon Wrapped Filet Mignon
Take your filets and wrap one slice of bacon around the side stretching the bacon slightly and secure with a toothpick. Place on a broiler pan and broil in the oven until your desired doneness.
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It’s New Years Eve a truly ridiculous holiday that we don’t acknowledge but we do occasionally celebrate New Years Day with a light brunch while watching the Rose Parade. And nothing says brunch better than a great Bloody Mary. The derivation of the name of the cocktail is very uncertain with at least three people claiming to have invented it, and the attribution to which “Mary” is even more uncertain. All the questions aside it is certainly a wonderful cocktail that goes very well at brunch.
Ingredients for Bloody Mary Mix
2 quarts Tomato juice
Juice of 2 lemons (about 4 ounces)
4 oz. A-1 sauce
4 oz. Worcestershire sauce
2 Tbsp celery salt
2 Tbsp prepared Horseradish
2 Tbsp ground black pepper
5 dashes Tabasco
Directions for World’s Best Bloody Mary
Using a large or double old fashioned glass salt the rim, fill with ice and 1 1/2 oz Vodka. Fill glass with the mix and garnish with a stalk of celery or a jumbo shrimp.
If you feel the mix isn’t hot enough feel free to add more horseradish or Tabasco.
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