Foodie Friday … Irish Soda Bread and Shamrock ravioli

I’ve posted an Irish Soda Bread recipe before, but my daughter says that my sister, JoAnn’s recipe is the best one, so I thought I’d share it with you here. Thanks Jo!

3 1/2 cups flour
1 tsp baking soda
3/4 tsp salt
1/4 cup sugar
1 1/2 cups buttermilk
1/2 cup currants (I switched it up and substituted chocolate chips instead…yummy!)

Preheat oven to 400F. In a large bowl, combine flour, baking soda, salt and sugar. Stir in the buttermilk until you have a large, sticky ball. Toss in currants (chocolate chips) and mix well. Use your hands to get the currants (choc chips) in to the mix, while kneading the dough. Toss the dough onto a floured surface and knead some more. Create a round loaf about 5″ in diameter and 2″ high and place on a lightly floured cookie sheet. Score an X on the top of the loaf @ 1″ deep.

Bake for 35 minutes or until golden (it should sound hollow when you tap the bottom of the loaf) Check it at 25 minutes and if it’s getting too brown, just cover with foil for the remaining 10 minutes.

Slice and serve with Kerrygold butter!

As you’ve read since the pandemic started, I’ve really been enjoying making pasta, especially the fun colored ones from Salty Seattle (@saltyseattle). Buy her book, buy her beautiful colored dough… and/or sign up for one of her fun virtual classes! Well, I’ve been making it so much, that I upped my game and invested in an electric pasta maker. Soooo much quicker to sheet the pasta than cranking by hand. What better excuse to make shamrock shaped ravioli than St. Patrick’s Day?! There’s no real recipe to use, just use green dough and shamrock cookie cutters with your choice of filling. I had some leftover brie cheese and mushrooms, so that’s what went into some of mine.

brie/mushroom filling

I also made a bunch of asian ravioli using the pork recipe for my eggroll as the filling. I just threw it in the blender to make it easy to squeeze out of a pastry bag. There was so much that I also made agnolotti and fettucine. So delish!

blue with golden shamrock …. asian filling. I’ll be pairing this with a soy/butter sauce when the time comes.
My freezer is now filled with pasta!!

I made the mushroom/brie shamrock last night with a brown butter sage sauce. OMG!! So good! This is the proof I’ll have when I look back on the pandemic and wonder why I’ve gained a bit of weight! ….but it was a delicious and fun way to do it … and I’d do it all over again!

You cannot direct the wind, but you can adjust the sails!

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