In honor of St. Patrick’s Day, quickly coming up, I’m reposting an Irish soda bread blog post, and recipe, from Sept. 1, 2009 when I was living in Germany as an au pair. Here’s the original.

I realize that it’s a little bit disjointed at the end. So it goes.

You should be pairing that soda bread with some slow cooker corned beef, potatoes and cabbage made with beer, cider and mustard. Trust me. It’s really good.

Recipe: Irish Soda Bread

I could make excuses or give reasons for not having written about vacation yet, but I won’t. Instead, I’m going to share a recipe for Irish Soda Bread that I made last week. Before I give the recipe or subsequent notes on it, I’ll rap about it because I personally love recipes with a story behind them — a recipe with no notes, no story, no nothin’ is not only less appealing to me but also dry. I should say, the whole reason I made the soda bread was a beef stew which I’ll hopefully make soon again, takes pictures of and write up. A glut from two grills the last two nights engendered the beef stew, which spawned the soda bread.

Out of the oven, on a baking sheet.

I think sourdough bread goes better with beef stew, or lamb stew, or pork stew rather than soda bread, but this may just be nostalgia speaking. The soda bread goes well with the beef stew, is semi-authentic and as a plus the bread is great – it merits repeating – with a little butter and good honey.

I picked up the recipe from allrecipes.com (credit to “MP Welty”) and changed it for my tastes. My tastes at the moment are for whole wheat goodness wherever and whenever possible. So far this has been an apple crisp, the soda bread and pancakes.

Below the recipe will be given in both metric and imperial, but small measurements will be given exclusively in imperial. I personally use metric because I’m in Germany and actually I found measuring by grams to be a bit easier than the normal packing and sifting ways. However, I’ve found with American recipes, this difference can be a bit of a problem.

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Since moving to New Mexico, homebrewing has taken a back seat to everything else.

12 packs and 24 packs, recycled, were the best way to store the brew.

I have 15 gallons of cider (in three separate batches) hanging out against one wall in my kitchen, a big bottle of iodopher sitting in my cabinet and a bunch of bottles sitting outside, behind a shed. I even have lactose and corn sugar to get those batches bottled. (I haven’t reinvested in a capper yet).

Unfortunately, with no dish washer to easily sanitize my bottles, I end up putting bottling off time after time after time.

However, when I did have access to a dishwasher, before I moved to kegging (which I cannot recommend enough) and I had friends to consistently drink and brew with, having enough brew on hand was a big issue.

Once we three started brewing, we quickly realized that we liked what we were making, that what we were making took a long time (relatively) and that we needed to be making loads right now for our future selves to have enough to imbibe.

(On another point, if you’re not kegging, getting enough bottles is definitely an issue. Fortunately, when I was living in Reno, there was separated curb side recycling.)

Another of our concerns, as broke young people, was how to maximize our dollars in comparison to our brews. That is, beer is great, but beer can be relatively more expensive to brew, so what about cider?

Cider was easy. Cider was super easy. Cider required less effort and took much easier to get 5-gallon buckets (rather than 6-gallon buckets).

20 gallons of cider in four 4-gallon buckets and one 5-gallon bucket.

So we started making cider, realized we loved it, then had a problem. There was no more cider left. Between ourselves, our friends, the people who lived in the house, the first five gallons of cider were gone in a heartbeat.

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In New Mexico, Chile is king. No questions. No debate. Red, or green? Christmas? (Christmas is both red and green.)

(If you want just the recipe, see it here.)

Zhug, after the cilantro and jalapenos and citrus and salt have been blended together. Ready for some fiery consumption.

Cilantro certainly plays a second fiddle, in salsa, as do tomatoes, but still: chile, cilantro, these are the building blocks of many New Mexican meals. So, what does that have to do with zhug? Well, combine those two things into one dish. Blew your mind, didn’t it?

Chile and cilantro are not the sole property of New Mexican cuisine and lots of other cultures do complimentary things with them that I think we should all copy, or at least, pay attention to.

That New Mexico can learn a lot from other parts of the world, including from the middle-east, where zhug originated.

What is zhug, anyway?

It can either be described as a cilantro-based hot sauce (and, depending on how you make it, I mean Hot) or as chile and cilantro pesto. Take your pick. I prefer the former, partially because I make mine scalding.

It’s a very simple sauce. Put cilantro, lemon juice, lime juice and, important here, peppers, into a blender. Blend. Blend, blend, blend.

That’s it. Maybe add some salt, to taste. And you’re done. It’s a pesto-like hot sauce or a hot pesto. Either way, zhug goes well with pita bread and tabbouleh, with some hummus. Maybe you’re going to make zucchini fritters. Add some on the side, along with tzatziki.

I should add, this sauce is very dear to my heart. Being such a fan of cilantro, even naming my blog after a proclivity for it, I gotta say. We all should love zhug.

 

Zhug

Ingredients
• Between 10-20 hot peppers, rinsed and chopped (de-seed if heat is an issue)
• 1-3 bunches of cilantro, washed and chopped
• 3-6 garlic cloves, chopped
• ¼ teaspoon ground cardamom or seeds from 6 cardamom pods, crushed
• ¼ teaspoon ground coriander (cilantro seeds)
• ½ teaspoon ground cumin
• 1 lime juice, more to taste
• ¼ to ½ cup lemon juice, more or less to taste
• 1 tablespoon olive oil
• Salt to taste
• Optional: 1/4 cup chopped fresh mint

Directions

1. Chop the cilantro, peppers and garlic.
2. Put all the ingredients, sans salt, in a food processor or blender.
3. Blend until it reaches desired consistency.
4. Add a small amount of salt, to taste.

 

If you want the full gallery of full-quality photos, they are licensed under a Creative Commons 2.0 Attribution-only license. See them here.

Jalapenos in a blender, before being blended, to make Zhug. Add liquid (lemon/lime juice) to aid in the blending process.

Cilantro, being being chopped up and put in a blender to make Zhug.

I’ve been a fan of curry pastes for a long time, as well as a fan of buying ingredients in bulk for cost savings.

I don’t just buy curry pastes in bulk. Potatoes, too, as well as chicken thighs when there’s a big sale.

Somehow, and I don’t know how, I alighted on the idea to combine all three of these things. It may have started with pan-fried potatoes, or maybe with oven baked chicken thighs (skin on, bone in). It may have its genesis in yellow curry fried rice, where I first learned that the (Thai) curry paste works incredibly well as a seasoning.

Before I go any further, I need to mention that this dish goes really well with at least tzatziki, and probably zhug as well.

Yellow curry paste!

Irregardless of how it happened, I then used yellow curry paste (the mildest of the pastes) as a seasoning for pan fried potatoes. All of this is being done in a cast-iron skillet, of course.

Finally, I decided that the best of all worlds is to put the chicken thighs on top of the potatoes, and maybe a few other vegetables and then bake to allow the juices and fat to seep into the potatoes, mingling the flavors.

The problem with chicken thighs is they take a long time to cook at a high temperature. It’s not so much a problem as something you need to be aware of going into the cooking process.

(Continued after the jump)

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Having made rice bowls the night before, I had lots of leftover rice. (Part and parcel of making rice bowls is leftover rice, to either be used in future bowls or in other dishes).

Finished spam, rice and (scrambled) eggs. Furikake is on the top of the sushi, or vinegared, rice.

That meant, this morning, it was time to fry up some spam, cook some eggs in the spam fat and heat up that leftover rice to make a (modern) Hawaiian classic, spam, eggs and rice.

Now, a close relative of this is the spam musubi. I wrote about it for the Rio Grande SUN (no link since the columns don’t make it to the website) but I did post the recipe here.

Many people, including the people I work with, cast aspersions on the very idea of spam, or scoff, or express their pure disgust at the idea. Then again, lots of people are scared of lots of things, and if you weren’t put off by the article title, I hope you will keep reading.

Spam, rice and eggs is so ubiquitous in Hawaii that it’s even sold at McDonald’s, part of their breakfast menu. That also indicates what kind of a breakfast it’s going to be. But, never fear. Much like the rice bowl, you can easily add veggies to the top of your rice to make it a more balanced meal.

Spam, rice and eggs is so simple, almost dead simple. Simply cut a couple of pieces off of the spam log, fry them up in a pan, heat up some leftover sushi or vinegared rice (you can also use normal steamed rice, fresh or leftover) and cook a couple of eggs in that same pan, either fried or scrambled. Put some furikake (Japanese seasoning made with seaweed, among other things) on the rice, maybe cut up a few veggies to put over the rice and there, you have it.

Spam, rice and eggs. Simple, wasn’t it?

Next up, according to my thinking? Spam, (sushi) rice and eggs in a burrito. New Mexican and Hawaiian fusion, all the way.

See the full set of photos (see below) on Flickr.

All the photos are released under a Creative Commons Attribution Only (2.0) license.

Spam, Rice and Eggs

Ingredients

1 can of spam

2-5 eggs

Vegetables as desired

Rice, either leftover or fresh

Milk, if making scrambled eggs

1 tablespoon oil

Optional: Butter

Directions

If using fresh rice, make it now. I suggest making sushi/vinegared rice, either fresh or left over.

1. Heat a large pan over medium-high heat.

2. Take the spam out of its package and slice into 1/4 inch slices.

3. Fry the spam until lightly brown on each side

4. Cut up any vegetables desired to be used on the rice

4. Prepare eggs for scrambling, if cooking that way, including mixing and adding milk.

5. Cook the eggs as desired.

6. Serve the spam with the rice and eggs.

 

Spam cut into slices before it goes into the skillet for some light browning.

The spam has pan fried up nicely. Just a little brown. I cook on the grill because it doesn’t make the house smell.

Flippin’ the spam slices.

One-handed egg crackin’.

Pouring milk into the eggs before everything is mixed. Scrambled eggs, this time.

Finished spam, rice and (scrambled) eggs. Furikake is on the top of the sushi, or vinegared, rice.

So, what’s for dinner?

That’s always a problem, right? Pasta, or . . . What else is in the kitchen? Refrigerator? And the time factor? Do I need to go to the store?

In my house, there are a few things always on hand: vegetables, maybe some meat (leftover, marinated or unprepared), always uncooked rice (and often times, leftover sushi/vinegared rice, plain recipe).

For me, the easiest meal is often times the humble rice bowl. I cook up some rice in my rice cooker, I turn it into sushi/vinegared rice (blog post). Then, do I want to make sushi? Or a rice bowl? Or maybe onigiri? Or maybe, a few sushi rolls now and rice bowls for lunch tomorrow, and some onigiri (rice balls) for later? The options are endless.

Peppers, grilled chicken, cucumbers and seaweed, at the very bottom, sit on top of rice in this rice bowl.

So, what is the rice bowl?

Well, it’s simple. You make some vinegared/sushi rice, put it in a bowl, cut up some veggies into bite-sized pieces, maybe cook up some meat and cut it up too, then throw it all on the rice.

Which veggies? Well, cucumbers are always nice, as are avocadoes. If you thinly slice, then deseed lemons, they are delicious. Being in New Mexico, I always add green chile peppers (unroasted) as well as jalepenos. Nori (seaweed) adds much needed taste. Green onions are also a good addition.

What else do you have? Throw it in there! Leftover steak? Cut it up, throw it in. Same goes for chicken, pork, or other meats.

Add some soy sauce, maybe some spicy/Sriracha mayonnaise, maybe some eel sauce, (Link to Amazon; once I make my own, I will post the recipe and update the link. Your local Asian store should have it for cheap.)

Bam! You’ve got a simple, relatively healthy dinner. Veggies, a little meat. Sure, the rice isn’t particularly healthy, but it’s frugal. Very, very frugal.

Avocados! Taste delicious in rice bowls, as do lemons. Seaweed is also a must.

(I buy sushi rice, Kokuho Rose variety, in 40 pound bags to be as frugal as possible. I store them in five-gallon buckets with lids, a carry over from my days as a homebrewer.)

There you go. Rice bowls. Simple. Delicious. Easy.

Seaweed (nori) is the first thing to go on top of the rice.

See all the photos on Flickr, in high quality.

Realized you don’t know how to make sushi rice? Here’s the recipe.

Want just the rice bowls recipe? Right here.

Simple rice bowls

Makes: as many as you have rice for

Ingredients

Sushi/vinegared rice
1/2 to 1/4 cucumber
1-3 green peppers
1 jalapeno (if you like it spicy)
1 piece of cooked meat (heated up if desired)
1/2 sheet of nori (seaweed sheets)
1 avocado
1 lemon, thinly sliced
All other vegetables, cooked or raw, as you see fit
Other ingredients as you see fit, or have seen in a sushi roll
Condiments such as eel sauce, Sriracha mayonnaise and eel sauce or cream cheese

Directions

1. Cut up the vegetables into bite-sized pieces. Cut the lemon slices into quarters.
2. Put enough rice into the bottom of a bowl.
3. Tear up the nori and place on top of the rice.
4. Put the cut up vegetables and meat, if using, on top of the nori, which is on top of the rice.
5. Heat up in the microwave for 30 second to 1 minute if working with leftovers or desire it hotter
6. Add condiments over the top and enjoy.

Tzatziki, a yogurt sauce made with lemon juice, dill, and a few other ingredients, is a fantastic side to a variety of dishes, including zucchini fritters, curry fried rice and hummus, especially when paired with pita bread.

(Skip to just the recipe)

It also goes very well as a compliment to zhug (a hot sauce made of cilantro, peppers and lemon/lime juice) creating what for me is the ultimate quadfecta in pita and falafel sides: zhug, Tzatzikihummus and tabbouleh.

Tzatziki poured over curry fried rice makes an easy and delicious meal. All this is missing is some zhug.

There are a couple of things to consider when making tzatziki, aside from how to spell it.

The first is what kind of yogurt to use. I use full-fat plain yogurt or, if I’m going through a DIY phase, I use yogurt I’ve made from whole milk.

Plain full-fat yogurt is superior (in my opinion) to the more popular and prevalent fat-free and 99 percent fat free options because it has less sugar.

Yogurt makers add sugar to make up for the taste of the lost fat. Naturally occurring fat is a lot more healthy than artificially added sugar. Less sugar, less problems.

Dill piles up in a container of yogurt being used to mix the tzatziki.

Second,  good dill, which can be surprisingly hard to find. When I find it, I buy a large bunch. You can also add some chopped mint to the batch, if you’re feeling a little adventerous or have mint on hand. If I have it, I add it. If I don’t have any available, then it doesn’t go in.

Tzatziki is more like art than science. The amount of lemon juice used, of dill, of lime juice, of salt, of garlic, everything is up for interpretation.

For just the recipe, see the page here, or see it after the jump (more link).

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Thanksgiving is tomorrow, which means you need recipes! I am here to provide a few. Click the links for the recipes.

Alternately, all the recipes are listed here.

The sides

Sage sausage stuffing with sourdough bread.

Tastes fantastic.

Stuffing before being placed in the oven. Although cast iron is great for baking, it tends to burn the bottom of the stuffing. Glass is preferred.

Stuffing before being placed in the oven. Although cast iron is great for baking, it tends to burn the bottom of the stuffing. Glass is preferred.

Bacon Brussels sprouts

If the skillet isn't large enough do it in batches.

If the skillet isn’t large, cook the sprouts in batches.

Ugly beans

The gravy

Make-ahead turkey giblet gravy

Make-ahead turkey giblet gravy infused with port

Dessert

Pumpkin dump cake

pumpkin-dump-cake-with-cool-whip-900x600-3

Dump cake with non-dairy whipped topping, which looks like ice cream.

Cobbled pumpkin pie

For this dish, consider using the pumpkin mixture recipe in the dump cake.

Pumpkin pie after being baked.

Pumpkin pie after being baked.

Key lime pie (needs to be frozen)

It's the pie! Pre-freezer, though.

It’s the pie! Pre-freezer, though.

Really, just choose any dessert.

Drinks

The Holiday Mule

Sparkling Wine and Cranberry Cocktail

sparking-wine-cocktail-4-of-9-900x600

Cranberry juice and sparkling wine make a great combination for those who do not like the bubbly by itself.

The Ginger Beer Shandy

The ginger beer shandy casts a pretty shadow.

The ginger beer shandy casts a pretty shadow.

Glühwein

Way too hot. My bad! No boiling allowed!

Way too hot. My bad! No boiling allowed!

Two Recipes for Some Thanksgiving help

Thanksgiving is right around the corner which means, if you have to cook any part of the meal, you’re scrambling for ideas, for  ingredients, for menu planning, for drinks, for the whole shebang.

I’ve been there before and I’m going to be there again this year which means I’m scrambling as well.

I know a few parts of the meal ‘m going to be making already. Obviously, there’s the turkey. That’s a given. Then there’s the gravy. (Here’s the full recipe.) That’s something where the majority can be made ahead of time.

Then there’s the stuffing which I rarely stuff inside of the turkey. (I like to put a few lemons, maybe a lime, some apples, maybe an orange, in the bird’s cavity.)

I personally make a sage sausage stuffing with sourdough bread and bake it in the oven. This makes it toasty and more delicious.

There’re two options for the sage sausage. Either, make it yourself or just buy it. When it’s on sale, I buy it. When it’s not, I make it myself with fresh sage which I then dry in the oven.

There you go. Two great options.

I highly suggest you take my advice on the gravy.

Either use the links above or see the recipes after the jump.

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Boozy apple crisp

I’m a big fan of the apple crisp. That should come as no surprise, considering I written about two crisps/hybrids and consistently use the crisp (aka crumble) topping as a basis in other recipes.

There’s the original, double sided crisp which is just a crisp on both the top and bottom and then there’s the hybrid cobbler crisp with raspberries.

I’ve since used the crumble/crisp topping in an apple coffee cake (the crumble/crisp is also called a streusel). It’s the search for inspiration for that coffee cake that brought me to a recipe by Monique at the Ambitious Kitchen.

There were two things I took away from her recipe, both of which I incorporated into the apple coffee cake: the addition of liquor in the baking process and mixing the streusel topping into the middle.

I recently made the Ambitious Kitchen crisp with the addition of, and more, liquor than called for in the original recipe and eliminated the nuts.

I also substituted my streusel topping for hers, which I found to have too much sugar. Finally, I used semi-sweet apples from my co-worker’s orchard.

Finally, I didn’t deal with the the vanilla bean the recipe and conceded to the use of butter on the apples. I don’t know that it added anything and I found the apples needed a bit more sugar.

My last note is that it really does need to be heated back up before serving and it might actually be better a day later, after being reheated.

With that, I give you my modified recipe:

(If you want just the recipe, it’s on my website, here.)

Ingredients

Streusel topping
  • 1/2 cup (1 stick) melted butter
  • 3/4 cup packed brown sugar
  • 1 cup whole wheat flour
  • 1 cup oats
  • 1+ teaspoon ground cinnamon
  • 1+ teaspoon ground/powdered ginger
The apple filling
  • Optional: 1 stick (1/2 cup) unsalted butter
  • 1 teaspoon to 1 tablespoon vanilla extract
  • 6 medium-sized Granny Smith apples to 5 pounds, cored and very thinly sliced
  • 1/3 to 1/2 cup dark brown sugar
  • 1+ tsp. cinnamon
  • 1+ teaspoon ground/powdered ginger
  • 1/4 cup spiced rum
  • 1/4 cup brandy

Directions

  1. Preheat oven to 350 degrees F. Grease a 9×13 pan.
  2. Peel the apples if desired. Cut the apples into very thin slices.
  3. Melt the butter for the streudel topping. In a medium-large bowl, mix the bottom’s melted butter, brown sugar, flour and, if using them, spices. Mix in the oats.
  4. Place the apple slices, the 1/3 to 1/2 cup brown sugar, cinnamon and liquor in a very large bowl and toss to combine.
  5. Take 1/2 cup of the streudel topping and mix it into the apples.
  6. Pour the apples into the greased pan.
  7. Cover the apples with the rest of the streudel mixture and lightly pat down.
  8. Either put the pan on a baking sheet, or put it directly in the oven, and bake for 50 minutes to 60 minutes (an hour).

(Recipe adapted from the Ambitious Kitchen, “The best apple crisp you’ll ever have.”)

boozy-apple-crisp-1-of-8-900x600

This spiced apple crisp, baked with booze, gets better after the first couple of days. Serve warm or hot.

 

See, use, whatever you want, because all the photos are here on Flickr.