(B)Elated Irish Soda Bread (3 Variations)

Belated Elated Irish Soda Bread. Long overdue but finally making its way to your very eyes is the much-anticipated, often-imitated-but-never-duplicated Irish soda bread.

There are three variations we have here:
- The first is Irish-Irish soda bread - like they invented in Ireland.
- The second is American-Irish soda bread - like the kind found in America with the raisins.
- The third is a mix between the two - no raisins but with a bit of egg enough to change the flavor.

Maybe (at this late juncture) you're craving a wee bit o' Irish, going through the withdrawls of St. Patty's Day. If you're like me, you most certainly are (except this feeling lasts all year), and hopefully, these wee treats will brighten your day. Enjoy!

Savory Butternut Squash and Kale Bread Pudding

Ingredients

2 lbs peeled seeded butternut squash, cut into 1-inch cubes (about 6 cups)
7 large eggs
2 1/4 cups half & half
6 tbsp dry white wine
1 1/2 tsp dijon mustard
1 sourdough baguette
1 cup chopped shallots (about 4 large)
2 bunches kale, ribs removed, coarsely chopped
8 oz. extra-sharp cheddar cheese, grated
olive oil
kosher salt and pepper

Directions

Cut baguette into 1-inch cubes and (if not dry) toast in 200 degree oven for about 10 minutes, until bread is dry, like day-old bread. Turn oven up to 400 degrees. Toss squash with 1 tbsp olive oil on rimmed baking sheet, sprinkle with salt and pepper, and bake until squash is tender, about 20-25 minutes. Turn with spatula occasionally.

Whisk eggs in large bowl, add half & half, wine, mustard, and 1 1/2 tsp kosher salt and whisk to blend. Set aside.

Heat about 2 tbsp oil in large pot over medium-high heat. Add shallots and saute until soft, about 5 minutes. Add kale. Cover and cook 2 minutes. Uncover and stir until kale is wilted but still bright green, about 5 minutes. (I cook mine longer, though, because I like the kale less crunchy.)

Reduce oven temperature to 350. Generously butter 13x9x2-inch baking dish. Spread half of bread cubes in the bottom, topped with half of kale mixture, then half of squash, and sprinkled with half of cheese. Repeat with remaining bread, kale, squash, and cheese. Pour egg mixture over the bread pudding. Cover with foil and bake for 20 minutes. Remove foil and bake uncovered until custard is set and bread feels springy to the touch, about 20 minutes longer. Broil 2 minutes right before serving until cheese browns slightly.

Notes:
*I don't like soggy bread pudding, so I altered the original recipe a little. Here are the things I did, so you can decide how you like it best.
* The recipe didn't call to toast the bread, just to cut it up, but I like it more stale.
*The recipe said to soak the bread in the egg mixture for 30 minutes before baking, but I completely skipped this step because I didn't want all soggy bread.
* When I did finally pour the egg mixture in the pan right before baking, I made sure not to completely cover the top pieces of bread, making sure they were still dry on top.
* I used more cheese

From the kitchen of Liza Wilson

Healthy Eggplant-and-More Pasta

Look at that. That is beautiful.

I have a challenge for you today. Just looking at this eggplant and pasta dish, I want you to guess what's in it. Also, why do I call it healthy? My hope is that you'll be able to tell just from the pictures.

Bonus points to anyone who makes this dish as well!

Carne Asada

Ingredients

3 pounds flank steak
1/3 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, minced
2 limes, juiced
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1 white onion, chopped
1/2 cup chopped fresh cilantro

1 lime, juiced
2 large tomatoes, chopped
2 jalapeno peppers, chopped
1 white onion, quartered
4 cloves garlic, peeled
4 dried New Mexico chile pods
1 pinch salt and pepper to taste

Directions

1. Lay the flank steak in a large plastic bag. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for up to 8 hours.

2. In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the burrito.

3. Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C).

4. Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.

5. Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.

6. Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange tortillas on plates, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Garnish with lime wedges, and serve.

Salted Thanksgiving Turkey

Definitely the best turkey I've ever made. Salting is so much easier than brining. The result is a bird that is juicy and full of flavor, yet still meaty. Follow this recipe and you will not be disappointed at all. Enjoy!

Ingredients

1 turkey (12 to 14 pounds), giblets and neck reserved for gravy, if making

5 tablespoons kosher salt

2 teaspoons baking powder

2 tablespoons olive oil

Directions

1. Using a wooden spoon and/or your hand, carefully separate turkey skin from meat on breast, legs, thighs, and back; avoid breaking skin. Rub 1 tablespoon salt evenly inside cavity of turkey, 1 tablespoon salt under skin of each breast half, and 1 teaspoon salt under skin of each leg. Wrap turkey tightly with plastic wrap; refrigerate 24 to 48 hours.

2. Remove turkey from refrigerator. Rinse off excess salt between meat and skin and in cavity, then pat dry inside and out with paper towels. Poke holes in the fat deposits in the shoulders and thighs. Rub a mixture of 2 teaspoons salt and 2 teaspoons baking powder over skin.

3. Meanwhile, adjust oven rack to lowest position and heat oven to 325 degrees. Line large V-rack with heavy-duty foil and use paring knife or skewer to poke 20 to 30 holes in foil. 

4. Tuck tips of drumsticks into skin at tail to secure and tuck wingtips behind back. Brush turkey breast with 1 tablespoon olive oil. Set prepared V-rack in roasting pan; set turkey breast side down on V-rack; brush back and legs with remaining 1 tablespoon olive oil. Roast for 2-2.5 hours until the breast reaches 130 degrees.

5. Remove roasting pan with turkey from oven (close oven door to retain oven heat); increase oven temperature to 450 degrees. Using clean potholders or kitchen towels, rotate turkey breast side up; continue to roast until thickest part of breast registers 160 degrees and thickest part of thigh registers 170 to 175 degrees on instant-read thermometer, 45 minutes longer. Transfer turkey to carving board; let rest 30 minutes. Carve and serve.