My Grandmother was Irish, my Grandfather German. I’ve eaten my lifetime supply of cabbage and potato dishes, but still eat my weight in cabbage laden with white vinegar. This year I was asked to bring the corn beef, but my slow cooker bit the dust.
Any good tips or links out there for the oven?
I generally opt out for the beef and make this Irish Soda Bread recipe in celebration of the date.
The recipe is from Saveur Magazine’s March 2001 issue. I’ve always baked it in a butter cast iron with a little more flour mixed in. I like Golden Raisins, but had to settle for what was in the cupboard for this loaf.
My first memory of baking it was before road tripping down to Tucson from Flagstaff. Not sure why I chose Soda Bread. It certainly doesn’t invoke thoughts of the desert, maybe it was St. Patrick’s Day and I just have no recollection.