Tuesday, March 17, 2015

St. Patrick's Day

I'm enjoying my once a year lunch while the family is at work :)
None of them like the taste - or smell - of corned beef and cabbage so
I always make while they are gone and preferably on a warm
day so I can open up the house.
This year St. Patrick's Day is cold, cloudy and windy,
but it was sunny and 83 yesterday so I cooked it a day early.
I made enough to share with my parents, too.

Crock pot (slow cooker) corned beef and cabbage, so easy !
I toss my corned beef that has been covered with the seasonings that come in the package into the crock pot with a few cups of water (I use a 6 qt slow cooker and buy a 2-3 pound brisket). Some people add carrots and potatoes as well. I cook it on low for 8 hours total, adding the cabbage in 90 minutes before I'm ready to serve it. It always comes out tender and moist !

A photo of the Irish Soda Bread I made , a different recipe I tried this year:

YIELD: Makes 2 loaves


  • 1/4 cup (1/2 stick) unsalted butter
  • 3 1/2 cups all purpose flour
  • 1/2 cup old-fashioned oats
  • 1 tablespoon sugar
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 teaspoon ground black pepper plus additional for topping
  • 1 3/4 cups buttermilk
  • 1 egg white, beaten to blend


Position rack in center of oven and preheat to 375°F. Stir butter in heavy small saucepan over medium heat until melted and golden brown, about 3 minutes. Remove from heat.
Stir flour, oats, sugar, rosemary, baking powder, baking soda, salt, and 3/4 teaspoon pepper in large bowl to blend. Pour buttermilk and melted browned butter over flour mixture; stir with fork until flour mixture is moistened.
Turn dough out onto floured work surface. Knead gently until dough comes together, about 7 turns. Divide in half. Shape each half into ball; flatten each into 6-inch round. Place rounds on ungreased baking sheet, spacing 5 inches apart. Brush tops with beaten egg white. Sprinkle lightly with ground black pepper. Using small sharp knife, cut 1/2-inch-deep X in top of each dough round.
Bake breads until deep golden brown and tester inserted into center comes out clean, about 45 minutes. Cool breads on rack at least 30 minutes. Serve warm or at room temperature.
Baker's Wisdom:
You'll get the most tender soda bread by kneading the dough gently and briefly, just until it comes together, so the gluten is minimally developed.            
 Nutritional Info
  • Calories425
  • Carbohydrates70 g (23%)
  • Fat10 g (15%)
  • Protein13 g (26%)
  • Saturated Fat6 g (28%)
  • Sodium866 mg (36%)
  • Polyunsaturated Fat1 g
  • Fiber3 g (14%)
  • Monounsaturated Fat3 g
  • Cholesterol23 mg (8%)
per serving (6 servings) Powered by Edamam
I've updated my leprechaun face card post
to include some how to photos!

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