Irish Translation Forum

Here's a baking question for those of you who play with flour more routinely than I do, or who grew up with Irish mothers who baked:

Many years ago (about 30 years ago, actually), I was a volunteer at the Folklife Festival at Expo '74 (isn't that a lovely way to spend your first teenage summer? I still remember it as one of the high points of my youth). I spent the festival's "Irish week" helping out a lady who made soda bread. She always put a cabbage leaf on the bottom of the loaf before baking it. I haven't seen a recipe on-line that called for that step, and I'm wondering if any of you have ever heard of it? She claimed it helped keep the bread moist during the baking.

Mine stayed nice and moist without it, but I'm curious as to whether it's a common practice.

Redwolf

I never heard of that before, it's not done in my part of reland anyway.

Oh maaannn...y'all have GOT to try this one! This is the stew I made tonight to go with the soda bread, and it is TO DIE FOR! As I said in my earlier post, I have no idea what's particularly Irish (or "almost Irish") about it, but it is absolutely heavenly. Only downside...it doesn't make enough. There are three of us, and we polished it off with no leftovers. Next time, I'm going to double it.

Almost Irish Stew

1 tablespoon oil
1 small yellow onion
1 1/2 cups baby carrots, halved lengthwise
6 very small white potatoes, halved or quartered
2 garlic cloves, minced
1 1/2 cup cooked or tinned cannellini beans
2 cups vegetable stock
1 bay leaf
1/4 cup white wine
2 tablespoons tamari or other soy sauce
1 teaspoon dried thyme
salt and pepper to taste
3 large kale leaves, chopped, cooked in simmering water until tender, then drained.

Heat oil in large skillet. Add onion and cook until softened.

Transfer onions to 4-6 quart slow cooker. Add carrots, potatoes, garlic, beans, stock, bay leaf, wine, tamari and thyme and season with salt and pepper. Cook on low for 6-8 hours.

About 10 minutes before serving, add kale. Serve hot.

MAJOR "íum"!

Redwolf