Posts Tagged ‘egg’


Irish Soda Bread

April 16, 2019

This bread is extra tasty due to the addition of currants and a little bit of caraway seed. Serve it savory with sharp Irish cheddar and some sour cornichons. Serve it sweet with a bit of butter and jam.

You will need:

  • 4 c flour plus 1 T extra
  • 4 T sugar
  • 1 t baking soda
  • 1 1/2 t salt
  • 4 T (1/2 stick) cold butter, cut into pieces
  • 1 3/4 c cold buttermilk, shaken
  • 1 egg, lightly beaten
  • 1 orange, zested
  • 1 c currants
  • 1/2 t caraway seeds

Then you will…

  1. Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the flour with the sugar, baking soda and salt.
  3. Add the butter and mix until well combined (you may want to use your fingers for this step).
  4. In a measuring cup, lightly beat together the buttermilk, egg and orange zest.
  5. Slowly add the buttermilk mixture to the flour.
  6. Toss the raisins with a tablespoon of flour and the caraway seeds. Mix them into the wet dough.
  7. Flour your counter well. Dump the dough onto the floured counter and knead it a few times until you can shape it into a round loaf.
  8. Set the loaf on the prepped baking sheet and lightly cut a cross into the top with a serrated knife.
  9. Bake for 45-55 minutes, or until the bread sounds hollow.
  10. Cool on a baking rack.

20190317 Irish Soda Bread 02


Mushroom Hand Pies

October 4, 2016

We love portable dinner. It is perfect for the beach, a picnic, or for eating one-handed while entertaining a baby. These are hearty and full of earthy mushrooms. We loved adding crispy bacon, but you could leave it out for a vegetarian version.

You will need:

  • 4 oz bacon
  • 8 oz baby bella mushrooms, cut into 1/4-inch slices
  • 2 cloves garlic, minced
  • 1 t oregano
  • Pinch of crushed red pepper flakes
  • 1/2 c white wine
  • 1/2 c heavy cream
  • 4 oz shredded Gruyere or swiss
  • Salt and pepper, to taste
  • 1 package puff pastry sheets
  • 1 egg
  • 1 T water

Then you will…

  1. In a large nonstick skillet, cook the bacon over medium heat until crispy, about 3-5 minutes per side.
  2. Remove the bacon and set aside on a paper towel-lined plate.
  3. Once cool, crumble the bacon. Set aside.
  4. Dispose of all but 2 tablespoons of the rendered bacon fat.
  5. Saute the mushrooms in the rendered bacon fat until most of their liquid is cooked off.
  6. Stir in the garlic, oregano, and red pepper flakes. Saute until fragrant, about 2 minutes.
  7. Stir in the wine and saute until it is cooked off.
  8. Stir in the cream and allow to simmer until the sauce thickens. You want it to resemble a thick gravy.
  9. Stir in the shredded cheese. Season with salt and pepper to taste.
  10. Preheat your oven to 400 degrees. Line two baking sheets with parchment paper.
  11. Roll out the puff pastry until each sheet is roughly square.
  12. Cut each sheet into 4 squares.
  13. Place a spoonful of mushroom filling a little to one side of the middle of each square. You will want roughly a 1/2 inch margin of dough on the edges.
  14. Sprinkle with some of the bacon.
  15. In a small bowl, whisk together the egg and water to make an egg wash.
  16. Brush the edges of the dough lightly with the egg wash.
  17. Fold the other half of the dough over the filling, either in squares or triangles (or both).
  18. Use a fork to crimp the edges of the pastry shut.
  19. Place the pastries on the prepared baking sheets.
  20. Brush the tops with the egg wash.
  21. Lightly sprinkle with pepper.
  22. Cut three small slits in the top of each pastry to allow steam to escape.
  23. Bake 20-30 minutes or until the pastries are golden and baked through.
  24. Remove from the oven and allow to cool on a rack at least 15 minutes before serving.




Sausage and Spinach Ravioli

July 21, 2014

D and I both really enjoy good ravioli. We decided to make some at home following a fun weekend of camping. It seemed like a good hearty meal for a post-hike day. Using wonton wrappers makes this a quick to put together meal. You can usually find them in the refrigerated part of the produce section at your local market. The directions below have you sandwich the filling between two wrappers; we did this and then cut out fun shapes with some ravioli presses we got for Christmas. If you want, you could even just use one wrapper per ravioli and create small triangles! Whatever makes you happy!

20140720 Sausage Ravioli 02

You will need:

  • 1 T olive oil
  • 4 oz mild Italian sausage, out of the casing
  • 1 c packed fresh spinach
  • 1 t fresh sage
  • 1 whole egg
  • 1 egg yolk, lightly beaten
  • 1/3 c ricotta cheese
  • 1/8 t ground nutmeg
  • Salt and pepper, to taste
  • 1 package (12 oz) fresh wonton wrappers

Then you will…

  1. Heat the olive oil in a nonstick skillet over medium heat.
  2. Brown the sausage in the skillet, breaking it up as it cooks.
  3. Add the fresh spinach and mix. Allow to wilt before removing the skillet from the heat.
  4. Chop the sausage, spinach and sage in a small food processor until it is fine enough for a ravioli filling.
  5. In a small bowl, combine the whole egg with a splash of water. Beat until well mixed to make a simple egg wash. Set aside.
  6. In a medium mixing bowl, combine the egg yolk with the ricotta and nutmeg. Stir until thoroughly combined.
  7. Add the sausage mixture to the egg-ricotta mixture. Season with salt and pepper per your tastes.
  8. Mix well. Set aside.
  9. Lay out 6 wonton wrappers. Lightly brush one side of each with the egg wash.
  10. Place a small amount of the filling (less than a teaspoon) in the middle of 3 of the wrappers.
  11. Top the wrappers with the filling with the remaining 3 wrappers, egg-side down.
  12. Press around the filling to get rid of any air bubbles, and then firmly press the rest of the edges together.
  13. Repeat until you have assembled all of your ravioli, storing the finished ones on a piece of parchment paper on a baking sheet.
  14. Store in the fridge until ready to use.
  15. Bring a large pot of salted water to a light boil. You don’t want huge bubbles, since that can break open your ravioli.
  16. Drop the ravioli into the water and allow to cook until they float.
  17. Remove and serve with your favorite sauce!

20140720 Sausage Ravioli 03

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