Follow the culinary adventures and misadventures of the Cooking Agents (Ray and Katie). Watch as we eat/cook our way into adulthood.
Missing out on corned beef and cabbage is the worst part of being away from my mommy’s Irish side on Long Island. Last year, I went to an Irish pub and got a huge plate of shepherd’s pie. Mmm. Good, but not quite up to snuff. This year, I didn’t have a lot of flexibility with my schedule so my Irish feast was out of the question. Instead, I emailed my mom for my aunt Ellen’s soda bread recipe.
5 cups of flour
1 Tbsp baking powder
1 tsp baking soda
1 tsp salt
1 cup sugar
1 stick unsalted butter, room temperature
2 cups raisins
2 1/4 cups buttermilk
Preheat the oven to 350 degrees Fahrenheit.
Sift together all dry ingredients. In a separate bowl, scramble the eggs and mix with the buttermilk. Combine the wet ingredients and the butter with the dry ingredients. Roll up your sleeves and start mixing. The batter will be very sticky (see pic below). Once the batter just comes together, add the raisins and give it a few good folds.
Pam or butter a cast iron skillet (preferred) or a 9 inch pie pan. Add the batter and bake for at least an hour. Poke the bread directly in the center with a knife. It it comes out clean, then you’re good to go. Otherwise, leave it in the oven for another 10-15 minutes. Let cool and serve with a nice pat of butter. Yes, more butter.
Though the soda bread is a nice touch for St. Patty’s day, nothing compares to a nice tall glass of green brew and a hot plate of corned beef and cabbage to share with friends and family. Hope everyone had a good one this year!