St. Patrick's Day recipes

Irish soda bread--It's good for you; salmon a simple staple in Ireland, too

Marg Carroll and Jayne de Constant



If you have the good fortune to drive around the Ireland countryside, you'll find Irish Soda Bread served just about everywhere you go, at every meal.  You'll find it in the bed and breakfast, the  local pub, the elegant hotels.  There are many variations.  Some have golden raisins or molasses.  Others have caraway seeds or mixed fruit.  Basically, whole wheat and baking soda are the staple ingredients.  And the good news is that it is not only tasty, but it is good for you.  It is low in fat and high in fiber and protein.  Here is a recipe you can try.

GOLDEN RAISIN IRISH BREAD


2 Cups                        unbleached all-purpose flour
1/4 Cup                       wheat germ
1 teaspoon                   baking soda
1/2 teaspoon                salt
1/2 stick (1/4cup)         unsalted  butter (cold), cut into bits
1 Cup                          golden raisins
1 Cup                          buttermilk or  plain yogurt

Preheat oven to 400* F. and sprinkle a baking sheet lightly with flour.  In a large bowl whisk together flour, wheat germ, baking soda and salt.  Add butter and toss to coat with flour.  With fingertips rub in butter until mixture resembles coarse meal. Add raisins and toss until coated.  Add buttermilk or yogurt and stir till dough is moistened evenly.

On a floured surface knead dough 1 minute, sprinkling lightly with additional flour to prevent sticking  Shape dough into a ball (Dough should remain soft.)

On prepared baking sheet, pat dough into a six-inch round. Sprinkle round with additional flour and with fingertips spread lightly over round.

Bake bread in the middle of the oven 35 to 45 minutes, or until golden brown. Wrap bread in a kitchen towel and cool on a rack. Unwrap and cool 1 hour more.

--MARG CARROLL



SIMPLE SALMON (with apologies to Simon)


Serves 2

1/2 stick butter
2 Tbsp lemon juice
Dillweed
1/2 lb salmon

Wash salmon.  Pat dry.

Place on foil-covered pan, skin side down.

Melt butter with lemon juice.
Paint or pour over salmon.

Sprinkle salmon with dill to cover.

Bake for 20 minutes in 350 degree oven.

Use spatula to lift salmon meat from its skin.

Toss out foil.  No pan to wash.

--JAYNE DE CONSTANT


March, 2007



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