Bread | I Can Cook That

A Taste of Ireland

With St. Patrick’s Day fast approaching I have been thinking back to my trip to Ireland quite a bit. I had such a great time that I wanted to relive a little piece of it, through food of course! I was chosen to be a part of Foodbuzz’s 24×24 for March so I thought it was the perfect opportunity to make some Irish treats. I invited my Dad, boyfriend and Aunt who all came on the trip with me to Ireland as well as my grandpa, who grew up in Enniskillen, County Fermanagh in Northern Ireland, and my mom, who didn’t get to do the trip with us. I honestly was a bit nervous about this undertaking, I didn’t want to disappoint my grandpa or mess up a traditional meal!

We began with a mini traditional Irish breakfast for an appetizer. An Irish breakfast consists of black and white pudding, bangers (sausage), rashers (bacon), a fried egg, baked beans, and a fried tomato. Because this was just an appetizer, I used quail eggs instead of traditional eggs. I found the black and white pudding, bangers and rashers on foodireland.com, a great website for Irish food products.

A traditional Irish breakfast is quite the meal. In my grandfather’s words “you should eat a good breakfast, because you don’t know when you’ll eat again.” My appetizer version still included all parts of an Irish breakfast in much smaller portions. I personally am not a fan of black pudding or bangers, but I love the rest of an Irish breakfast and was so happy to have this as an appetizer.

The main course was a beef stew. I used my Irish stew recipe I made last year, but substituted beef instead of lamb and omitted the peas.

The Guinness adds such a nice flavor to this stew. I suggest making this ahead of time and freezing it. Stew always tastes better when the broth has had time to thicken.

I also made some Brown Soda Bread to eat with the Irish breakfast and the stew. Soda bread contains flour, baking soda, baking powder, sugar, butter and buttermilk. My version also had raisins and caraway seeds for extra flavor.

Soda bread is traditionally served with Irish butter and/or jam (I’m a fan of black currant jam, yum!)

We were pretty darn full from the stew and Irish breakfast but there was still dessert to be had. I went off of the traditional for dessert, making a Black and Tan brownie based off of a Cooking Light recipe, but made them in a 9×9 pan and cooked them for 45 minutes. I also cut them into huge pieces, making 9 total.

They were served with a scoop of ice cream and some Irish coffee and tea. The phrase Black and Tan comes from the nickname given to English soldiers that came to Ireland to suppress the 1916 Easter Rising, which eventually became the name of a half Guinness and half Bass beer in America. Black and Tans really aren’t popular in Ireland, but they still make a cute idea for a brownie! (I decided these yummy brownies needed their own post. Check it out here)

My family seemed to really enjoy the meal. The Irish breakfast was a big hit but I think the Irish soda bread was the real star of the night. My grandpa even requested to take some home with him. I am glad we were given the chance to sit down, enjoy some Irish food, and talk about Ireland again. Now, to plan our next trip over there…

Bacon, Egg & Toast Cups with Spinach

I came across this Martha Stewart recipe this week and was kind of mad at myself for not thinking of it first. It’s brilliant. I love the idea of an entire breakfast within one little “muffin”. This would be a wonderful idea for a breakfast with guests: they look wonderful and really don’t take much time or preparation at all.

Ingredients: (makes 4)

2 tablespoons unsalted butter, melted

6 slices sandwich bread (I strongly suggest the Rye-Pumpernickel Swirl bread)

4 slices bacon

12 spinach leaves

Salt and pepper, to taste

French Toast with Maple-Apple Compote

I love French toast. I may or may not have had dreams about Sabrina’s French Toast (in the Italian Market in Philly) but I always have a bit of eater’s remorse when I realize how many calories I managed to consume before 10 am. I must not be the only one, because Cooking Light had a lighter French Toast recipe that takes advantage of seasonal apples in their most recent issue.

Ingredients (4 servings):

Compote:
Cooking spray
1 teaspoon butter
3 sliced and peeled Fuji apples
2 tablespoons maple syrup
1/4 teaspoon ground cinnamon
French toast:
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup 2% reduced-fat milk
1 teaspoon vanilla extract
A pinch of salt
2 large eggs, lightly beaten
4 knotted challah rolls
2 teaspoons butter, divided
Powdered sugar (optional)

Prepare the apples. Peel the apples and slice into somewhat even sizes so that they cook evenly. If you cannot find Fuji apples, Cooking Light suggests substituting Liberty, Pink Lady, or Jonahold apples because they will maintain their shape while cooking.

Heat a saute pan over medium heat and coat the pan with cooking spray. Melt 1 teaspoon butter and add the apples. Cook for 8 minutes or until tender. Be sure to stir so that all sides of the apple get evenly cooked.

Stir in the maple syrup and cinnamon and keep warm.

In a medium bowl, combine the granulated sugar and cinnamon. Add milk, vanilla extract, salt, and eggs and whisk until blended.

Slice each of the challah knots in half.

Add the challah pieces 1 or 2 at a time to the milk mixture, coating them well on each side.

Using the same saute pan you used for the apple compote (this will give the French toast a slight apple flavor), melt 1/2 teaspoon butter in the pan over medium heat. Add 2 bread slices and cook for 2 minutes on each side, or until lightly browned. (Because of the knot, press down on the slices so that it can cook evenly). Repeat with remaining butter and slices.

Serve topped with compote and sprinkle with powdered sugar if desired.

This was a very satisfying breakfast, but didn’t weigh me down. The apples caramelized, bringing out their sweetness which was a nice addition to the French toast. I loved using the individual rolls of challah, you end up with an already portioned for you meal.

This recipe was so good, I actually made it again the next morning!

Stuffed Pumpkin with Cranberry Raisin Bread Pudding

When I came across the title of this recipe, I was intrigued. I wasn’t sure if this would actually be a success, but it sounded so interesting I had to give it a try. So behold, Stuffed Pumpkin Cranberry Raisin Bread Pudding.

Ingredients:
1 pie pumpkin, about the size of your hand
1 stick of butter (1/4 cup) plus 1 teaspoon butter, melted and divided
1 teaspoon brown sugar
1 large egg
1/4 cup sugar
1/3 cup half and half
1/3 chopped pecans
1/2 a raisin bread loaf, cut into smaller pieces
1/4 cup fresh cranberries
Lemon-Vanilla Sauce, to taste
1 vanilla bean, split
1/2 cup water
1/4 cup sugar
1 tablespoon cornstarch
A pinch of salt
1 teaspoon butter or margarine
1 tablespoon grated lemon rind
1/4 cup fresh lemon juice

Preheat your oven to 350 degrees. Add the butter to a pot over low heat to melt. Cut off the top of the pumpkin. Reserve the lid.

Scoop out the pumpkin seeds and pulp.

Brush the inside of the pumpkin with 1 teaspoon melted butter. Sprinkle with 1 teaspoon brown sugar.

Cut the bread into similar sized pieces.

Top with the lid. Add the egg, sugar, half and half, pecans, raisin bread loaf pieces, and the remaining melted butter to a bowl and stir to combine.

Pour the pudding mixture onto a cookie pan sprayed with cooking spray. Add the pumpkin to the cookie sheet as well.

Bake the pumpkin and bread pudding for 25 minutes. Allow to cool enough to handle and add the bread pudding to the pumpkin.

While the pumpkin and bread pudding are baking, make the lemon-vanilla sauce. Split the vanilla seed down the middle.

Add vanilla bean, water, corn starch, sugar, and salt to a saute pan over medium heat. Stir until smooth and thickened. Add the butter, lemon zest, and lemon juice. Stir to combine. Remove from heat when the mixture is warm.

Pour the lemon-vanilla sauce over the bread pudding as desired.

Have you ever been in possession of a recipe that is so good that you almost don’t want to share it? Well, this is one of those recipes. It took a lot of internal debating before I finally decided to share this recipe with you. (Yes, it is that good).

The bread pudding is sweet and slightly toasted, adding a little bit of a crunch to the dish and the cranberries add a pop of tanginess. The lemon-vanilla sauce is citrusy and sweet at the same time.

But the best part is that the nifty presentation has an additional enhancement: you can eat the pumpkin! Yay!

The pumpkin roasts and softens in the oven, making it easy to scrape away at it bite by bite.

You can make this recipe in individual sizes if you’re really looking for a dessert presentation that wows. Just use smaller pumpkins and distribute the bread pudding among them.

Pumpkin Spice Bread

I was really hoping to make actual pumpkin bread using Dogfish Head’s Punkin Ale, but I couldn’t find pumpkin puree anywhere! Two years in a row of crop shortages are making it very difficult for me to enjoy my favorite ingredient. Anyways, I instead made a Pumpkin Spice Bread.

Ingredients:

1 Dogfish Head Punkin Ale (or other Pumpkin Beer)

1/2 cup brown sugar

3 cups flour

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/4teaspoon nutmeg

1/4 teaspoon allspice

1 teaspoon salt

1/2 cup chocolate chips

1/2 cup walnuts

Preheat your oven to 350 degrees. Add the brown sugar, flour, baking powder, spices and salt to a medium sized bowl.

Mix to combine. Make a well in the center of the mixture. Add the beer. It will fizz up a lot!

Fold the dry ingredients into the beer until just combined. You do not want to over stir it, or the bread will not rise.

Add the chocolate chips and walnuts and stir to combine.

Spray a bread pan with cooking spray and add the dough to the pan.

Cook for 50 minutes or until a toothpick inserted into the center comes out clean.

Allow to cool and then remove from the pan using a knife to loosen the edges.

Serve with butter sprinkled with cinnamon.

The bread has a subtle sweetness to it which makes it perfect for breakfast. I love crunch from the walnuts and the extra pop of sweetness from the chocolate chips.

Baked Brie

There is a Moroccan restaurant in the Fairmount section of Philadelphia called Figs that has the most fantastic Baked Brie dish. It comes in a clay pot and is topped with honey, lavender and almonds.

I randomly had a craving for this appetizer this weekend and decided to try to make my own.

Ingredients:

1 wheel of brie
2 tablespoons butter
1/4 cup sliced almonds
2 tablespoons honey
2 tablespoons dried cranberries
Day Old Bread, or Toasted Pita

Continue reading Baked Brie