Irish Soda Bread

Serves 3-4 (two slices per person)

Nothing goes better with St. Patrick's Day than beer, and nothing goes better with beer than the dry, sweet taste of Irish soda bread! Irish soda bread is easier to make than most people think, and there's so many delicious ways to make it.

In New York, people (especially Irish-Americans) can get picky about their soda bread. Some argue that it's only soda bread if it's plain. If it has raisins in it, then it's not soda bread, it's something else. Personally I say, this is America, and Irish soda bread should have the freedom to be whatever it wants to be and still be called Irish soda bread. Some people put nuts and cranberries in their soda bread. If the topping tastes good to you, by all means, put it in the soda bread.

Irish soda bread was first invented in the 1840s when baking soda was first introduced to Ireland. Because Ireland's climate isn't good for growing hard wheat, baking soda replaced yeast as the ingredient that makes bread rise when baking. Traditionally, Irish soda bread has two long intersecting lines cut into the top that form a cross. Legend has it that the Irish did this to ward off evil. But as you can see from the photo above, I like to just slash three quick lines across and three more down on mine. In either case, the cuts are there to allow the air inside to escape easily so the bread can expand while baking and not explode. So whether you like to carve a cross, little xs, tic-tac-toe or even carve your initials into the bread, it really doesn't matter as long as the cuts are there.

You will need:

• a measuring cup


• a large bowl


• a whisk


• a spatula


• a baking sheet


• a knife


• a tray or other large, flat surface that can be covered with flour, at least 10" on each side


• a teaspoon


• a cooling rack

Ingredients:

• 3 1/2 cups all-purpose flour or wheat flour


• 1 3/4 cups cake flour


• 1 teaspoon baking soda


• 2 teaspoons fine salt


• 1/4 cup unsalted butter, cut into small pieces


• 1 1/2 cups buttermilk, chilled

Preheat your oven to 400 degrees and lightly grease your baking sheet with a bit of unsalted butter. In a large bowl, whisk together the flour, cake flour, baking soda, and salt. Add the butter and, using your hands, work it into the flour mixture. Add buttermilk and stir with a spatula until the flour is moistened and takes on a sticky, doughy texture. Using your hands, scoop the dough out of the bowl and place it onto a flour-covered work surface and knead lightly for about 1 minute. Shape the dough into a ball before lightly flattening down the top until the dough takes on the shape of a flying saucer.

Using a sharp knife cut at least two quarter-inch-deep criss-crossing lines into the top of the dough before placing it on the center of the baking sheet. This will allow air from inside to escape so that the bread can expand without exploding. Bake for about one hour or until the bread is golden brown and the bottom sounds hollow when tapped lightly with your knuckles. Transfer the bread from the sheet to a cooling rack and let it cool completely before serving.

Don't worry if your soda bread is too dry; that's why God invented beer! If you've got the stomach for it, try your soda bread with a pint of Guinness.

Happy St. Patrick's Day!

P.S. If you'd like to sample my Irish Soda bread and meet me, you can do both this Sunday, March 16 from 7 to 10pm at Arlene's Grocery, 95 Stanton Street (between Orchard & Ludlow) in the Lower East Side, near the 2nd Ave. station on the F line.

Spring Rolls

Makes 20-25 rolls

Spring rolls are a great hors devour that will satisfy nearly every pallet. While many Americans may have eaten spring rolls in Chinese restaurants, these fried treats are popular in many other Asian countries including Vietnam, the Philippines and Indonesia. I like to dip my spring rolls in duck sauce, but I know people who dip theirs in everything from ketchup to soy sauce to mustard to wasabi. This recipe does call for some rather exotic ingredients such as hoisin sauce and oyster sauce. If you don't live near an Asian neighborhood like I do, you might be able to find these items in the ethnic foods section of your supermarket or order it online.

You will need:

• a tablespoon
• a skillet or wok
  
• a deep fryer or pot large enough for deep frying
• a knife
• a wooden spoon
  
• a chopping board or plate
• a box grater or peeler
• a measuring cup
• a small bowl half filled with water
• a small pastry brush
  

Ingredients:

• 1 tablespoon vegetable oil
• 1/2 tablespoon minced garlic
• 1 cup chopped cabbage
• 1 medium-sized carrot, grated
• 1/4 cup bean sprouts
• 1/2 tablespoon hoisin sauce
• 1/2 tablespoon oyster sauce
• 1 tablespoon chopped coriander
• 1 package of 20-30 square wonton or egg roll wrappers
• vegetable oil, for frying
• salt and pepper
  
• 4 ounces ground meat (optional)

Part 1: Making the filling

Heat two tablespoons of oil in a skillet or wok over high heat. Add the garlic, coriander, cabbage, carrot, and bean sprouts. Cook for 2 minutes or until the cabbage is limp. Add the ground meat (optional) and continue to cook until heated through. Stir in the hoisin and oyster sauces. The filling should be moist but not wet. Remove skillet from heat and allow to cool. Toss in a little salt and pepper to taste.

Part 2: Creating the spring rolls

Ideally, the size for a spring roll should be rectangular and about an inch or so in width (the length doesn't really matter as long as the wrapper is long enough to wrap around the spring roll at least twice) so if the wrappers you find are too wide, just cut them in half. Note: It is highly recommended that you watch my spring roll video to learn how to wrap a spring roll. Lay a wonton (or egg roll) wrapper on a flat surface and place 2 teaspoons of the filling near one corner of the wrapper. Dipping your pastry brush (you can use your finger if you don't have a brush) into the water, lightly moisten the long sides of the wrapper before folding them inward. The water will help the wrapper stick together. Take the wrap and using your thumbs to push the wrap forward and your index and middle fingers to tuck the filling inside, roll the whole thing up as you would a loose cigarette. Paint the top seam of the wrapper with water to seal it. Pour about 1-inch of oil in a skillet and fry the spring rolls for 2 minutes, turning them over to make sure all sides are cooked. Drain your golden brown rolls on paper towels before serving.

P.S.: My spring rolls were a hit at Arlene's Grocery last Sunday, where they held their first ever Gong Show. For those unfamiliar with the original Gong Show, it was a televised talent show that ran in the 1970s and 80s with the main attraction being the giant gong that was hit to let crappy performers know it was time to get off stage. My talent was obviously the cooking and although I didn't win the grand prize, the judges didn't bang the gong, either!