Reminiscing Through Green Colored Glasses

 
We're all a little Irish today.

And this day more than any other we dream of visiting our adoptive homeland. New Yorker Patricia Tunison Preston, an "Ireland Expert" who has been a regular visitor of Ireland for over 40 years, brings about daydreams galore in her book Ireland Memories, in which she shares with us a variety of dishes from her travels. These recipes, that include "New Irish" cuisine, are simple and easy to recreate and share over a bit of a chat with family and friends.   

Whether one is fortunate enough to have already visited Ireland (which boasts 6 million visitors annually), planning to take a tour in the near future, or if you are like me and you are just an enthusiastic "armchair traveler" that may never set foot on the Emerald Isle, you are sure to enjoy this collection that includes it all.  You'll find the delectable foods, wonderful descriptions of the Irish countryside, interesting historical and cultural glimpses, and fanciful watercolor prints all inspiring and delightful. 

Check out information about Pat's upcoming 10 Day, 8 Night, 15 Meal Group Tour.  

And see the recipe for Irish Brown Bread from Pat's book (courtesy of  the Cobblestone Cafe in Galway) after the jump. 

YOU WILL NEED: 

4 cups whole wheat flour 

1/2 cup bran *

4 teaspoons brown sugar 

2 teaspoons baking soda 

1 teaspoon salt 

3 cups buttermilk 

4 teaspoons olive oil 

1 egg

* I used oat bran, but wheat bran would be what you'd want to use if you're counting carbs.

DIRECTIONS:

Grease two 1/2-pound loaf pans or one 1-pound loaf pan; set aside. Preheat oven to 300 degrees F.

In a large mixing bowl, combine flour, bran, brown sugar, baking soda, and salt; mix well. 

Add buttermilk, oil, and egg; mix with a wooden spoon until well blended.  (Mixture should have the consistency of thick cake batter.)

Pour into prepared loaf pan(s) and bake at 300 degrees for 1 hour.

Yield:  2 half-pound loaves or 1 one-pound loaf, about 7 slices per loaf (depending on thickness of slices).

Note: If the batter is too thick, add a bit more buttermilk, a tablespoon at a time.  My batter was quite thick so I gave it two liberal splashes. As my toddler was anxiously trying to help me stir, I was not afforded the luxury of exactness.

Be quick mixing the bread so it will have a nice light consistency.  Bring the spoon high while mixing to let air into the batter.  This bread does turn out nice and light and very moist.  I topped this bread with a bit of butter and a dollop of applesauce.  It's a special treat when it's fresh from the oven.  Would be excellent with stew.

My Review:

 

For ease of preparation - 5 out of 5 cookbooks

For time - 5 out of 5 cookbooks
 

For taste - 3 out of 5 cookbooks



'Tis so easy, there's no need to wait until next year to bake another loaf for yourself and another for a friend.