Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts
Traditional Soda Bread

Traditional Soda Bread


Today I'm sharing one of my very favorite bread recipes with you - soda bread! Whenever we go to an Irish pub, I always make sure to order this! Soda bread, unlike most breads uses baking soda and buttermilk to make it rise instead of yeast. The soda gives the bread a very slight tangy and sweet taste, which makes it even more delicious dipped in stew or spread with butter.

If you've ever shied away from breads because you're nervous about yeast, give this bread a try! It's very quick and easy, and perfect for your St. Patrick's Day meal!


A fun little fact: it's traditional to mark a cross into the top of your soda bread loaf before it's baked. According to Irish folklore, this either wards off evil spirits or lets the fairies out! 





Ingredients: 

4 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/4 cup butter, cold and cubed
1 3/4 cups buttermilk
1 egg

Directions:

Preheat the oven to 425 F, and line a baking sheet with parchment paper.

Whisk together the flour, salt and soda in a mixing bowl. Cut the butter into the flour mixture until it's evenly distributed. I used my fingers, and moved quickly so I didn't melt the butter. You can also usea pastry cutter or two forks, or pulse briefly in your food processor! So many options haha!

In a small bowl, whisk together the buttermilk and egg. Make a well in the middle of the butter/flour mixture, and add the buttermilk mixture. Mix well, first with a wooden spoon and then with your hands. The dough will be soft and sticky, but shouldn't be too wet. If necessary, add a bit more flour.

Turn the dough onto a lightly floured counter and knead lightly and briefly. Shape into an 8-10 inch round. Put the loaf onto a lined baking sheet, and using a sharp knife, cut a cross into the top of the loaf.

Bake for 40-55 minutes, or until a knife inserted into the middle comes out clean. When it's done, the loaf will sound hollow when you tap the bottom. Let cool for 10-15 minutes before removing from the baking sheet. Serve warm with salted butter.

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Kirsten Bell
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Cheesy Pesto Rolls

Cheesy Pesto Rolls


Your average dinner rolls just got a major facelift! This cheesy pesto roll recipe may take a little time, but the payoff is more than worth it! Full of delicious cheese and rich pesto, these rolls are sure to be the talk of your dinner table. The best part? They freeze easily, so you can make a batch over the weekend and pull a few rolls out whenever you need! These are perfect served with a big salad, or my Tomato Basil Soup.


I'd recommend reading through the directions before getting started on these. They actually are really easy, but it helps to familiarize yourself with the steps before jumping in. I secretly love making bread, because of all the different pauses to let it rise! In college I used to bake homemade bread while studying, and found it really calming and therapeutic.




These days I use the time between each stage to clean the kitchen, do a load of laundry, feed Charlotte lunch - the list goes on haha! And with the hands on time so spread out, these delicious  pesto rolls end up feeling like they were no work at all! Added bonus: your house smells like freshly baked bread. Pretty sure there's not a candle in this world that smells better than that!



Ingredients: 

3 2/3 cups bread flour
1 1/2 teaspoons salt
1 packet dry yeast (I use Red Star)
1 teaspoon cane sugar
1 1/4 cups warm water (115-117 degrees)
1/2-1 teaspoon olive oil
1 (7 oz) container of fresh basil pesto
1 1/2 cups grated mozzarella cheese
3/4 cups grated parmesan cheese

Directions: 

Combine the flour, salt, yeast and sugar in the bowl of a stand mixer, fitted with the dough hook attachment. Measure the water into a microwave safe measuring cup, and microwave for about 1 minute. It should be warm, almost hot to the touch. Pour the water over the flour mixture, and mix on medium speed until the dough clumps together into one mound. If the dough seems dry, add more water a teaspoon at a time.

After the dough has formed together, knead for about 5 minutes in the stand mixer, or 10 minutes by hand on a floured surface. The dough is ready when it's soft and almost feels bouncy. Drizzle the olive oil into a large bowl, coating the sides of the bowl as well. Lay the dough into the bowl, turning it a few times to cover all the dough with olive oil. Cover, and allow to rise in a warm place for about an hour. I put the covered bowl into my oven, and then preheat the oven to 170. The minute it reaches 170, I turn it off. Don't forget to turn it off - I did that once and it kind of weirdly cooked the dough. Oops!

Lightly grease a 9x9 casserole dish. Remove the dough from the oven, uncover it, and punch the dough down a few times to pop any air bubbles that may have formed. Turn the dough onto a floured surface, and dust the top of the dough with a little flour too. Roll the dough out into a rectangle, about 12 inches by 15 inches. Remember that it doesn't have to be perfect, just as close to a rectangle as you can get. Add extra flour to the work surface as needed to the dough doesn't stick!

Spread the pesto evenly over the dough, and then top with both the shredded mozzarella and parmesan. Carefully roll the dough, with the longer side facing you. Cut the log into 12 even pieces using a serrated and/or sharp knife, and lay each piece into the 9x9 casserole.

Cover the casserole dish with plastic wrap or foil again, and place into the oven. Again, I like to then preheat the oven to 170, and turn it off immediately when it reaches temperature. Allow to rise for about 45-60 minutes, or until the rolls are roughly doubled in size.

Uncover the bread, leaving it in the oven, and preheat the oven to 375 f. Bake about 30-35 minutes, or until the tops off the rolls are just beginning to brown, and the centers don't look doughy anymore. Remove from the oven, and allow to cool about 15 minutes. Enjoy!

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Kirsten Bell
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White Wine and Parmesan Risotto

White Wine and Parmesan Risotto


Risotto is one of my favorite foods on the planet. It's a major comfort food recipe, and is a perfect side dish for pretty much anything! This white wine and parmesan risotto recipe is a creamy and cheesy, with just a hint of white wine. I love this as a side dish for my Garlic Salmon, but have also been known to eat a bowl of it on its own as a main course!

This is an easy parmesan risotto recipe that's great all year-round, and will quickly become a family favorite. Scroll to the bottom of this post for more recipes to complete your meal!


Risotto is a creamy Italian rice dish made using arborio rice, because it's incredibly starchy. That's what makes this dish so creamy and delicious. The starch is released by adding liquid slowly. While the liquid absorbs, you need to stir the rice continuously. Just pour yourself a nice glass of wine (you have to open a white for this recipe anyway - waste not!) and enjoy the process. I think that's half the fun!






Ingredients:

1 shallot, finely chopped
2 cloves garlic, finely chopped
3 tablespoons butter
1 1/2 cups arborio rice
1 cup dry white wine (I used Chardonnay)
4 cups chicken broth
1 cup parmesan cheese, shredded
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika

Directions: 

Bring chicken stock to a boil, then reduce heat and let simmer. Heat butter in a large stockpot over medium heat, then add shallot and garlic and let cook until translucent.

Add the rice to the shallot mixture, tossing to coat. Toast the rice for about 3-5 minutes, then add wine. Simmer over medium-low heat until the wine is almost evaporated.

Add the broth one cup at a time, continuing to stir until all the liquid is almost absorbed before adding more. Once all the broth has been added and cooked into the rice, remove pan from heat and stir in parmesan, salt, pepper and paprika. Serve hot.


Complete The Meal With These Recipes: 


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Kirsten Bell
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