Irish Dinner Bread

The Irish cuisine isn't really known for impressing foodies. I am still waiting to be overcome by a mouthwatering corned beef and cabbage dish. But being Irish, and a self proclaimed foodie, I find it essential to have at least one irish recipe in my repertoire to pass down. And for me that's Irish Bread. Call it nostalgia as my mom used to make this all the time when I was growing up... But there's little that's more comforting than a warm, filling piece of Irish bread. My mom's recipe is a twist on the classic soda bread that we call Irish "Dinner" Bread. 

2 C white flour, sifted

1 C wheat flour, sifted

1/2 C sugar

1 T baking powder

1/4 t salt

2 T butter, softened

1 egg, beaten

1 1/4 C milk

1/4 water

1. Grease and flour a 9" round pan. I use one with a removable bottom so I can easily remove the pan to let the bread cool.

2. Sift 2 C white flour and 1 C wheat flour. Add all the dry ingredients to this - sugar, baking powder and salt. 

3. In a separate bowl, stir together milk, water, egg (beaten) and butter. Pour this mixture into dry ingredients and mix with a spoon until evenly incorporated. Mixture should be incredibly dense and sticky. 

4. Lightly press dough into 9" round pan. Use just enough pressure to spread dough to the sides of the pan without losing much of the air you stirred into it. 

5. Bake in 375 degree oven for 40 mins or until lightly browned on top. If the dough begins to split, remove from the oven. Let cool 5 minutes and serve warm.

For those of you who prefer the classics, here's how to make this recipe into traditional Irish Soda Bread based on my family's recipes:

- use 3 C white flour (no wheat flour)

- remove the 1/4 C water

- Add 1 C raisins

Enjoy!

Shrimp Cocktail

Great shrimp cocktail is so easy to make, but the key is great flavor. Use these ingredients to create the best shrimp you've ever tasted!

1 pound raw, deveined, shell-on jumbo shrimp (16 to 20 per pound), thawed and room temp

2 T kosher salt
1 t ground thyme

1 t Bell's Seasoning
3 T peppercorns (I like tellicherry)
2 bay leaves
1 T celery seed
1 C lemon juice
Ice

1. Fill a dutch oven 3/4 full of water. Add salt, thyme, Bell's, peppercorns, bay leaves and celery seed.

2. Bring the seasoned water to boil on high heat. While the pot is heating, prep 1 large bowl with ice in the sink. Also have a strainer waiting to drain the shrimp. 

3. When the water is boiling, add thawed shrimp to the pot. Cook for exactly three minutes, keeping the pot on high heat. Just before 3 minutes is up, remove 2 cups of the boiling broth. Add the reserved stock to the bowl with ice. 

4. Drain the shrimp when timer reaches 3 minutes and then immediately add them to the bowl with ice/stock mixture and top with cold water so the shrimp are completely covered. Add 1 cup of lemon juice to the bowl and stir. Let shrimp sit in the cold water for 10 minutes, adding more ice if needed to keep them cooling. 

5. Drain shrimp, but do not rinse. Peel except for the tail and pat dry. Chill for up to 24 hours or serve immediately. 

Enjoy!

Here's a quick recipe for cocktail sauce if you'd prefer to whip up a fresh batch:

1 cup ketchup
1 T prepared horseradish

1 t red wine vinegar (or any type)
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1/2 teaspoon Old Bay seasoning
Pinch of salt

Wisk together and chill before serving. Enjoy!