Friday Night Fish

The only thing Flyboy Jr asked, was to have the pike he caught for dinner while he was home on the weekend.

Of course, Flyboy was happy to fulfill the request and added in some trout. After tast-testing spices, the guys decided on Blackened Seasoning.

I tossed some brussel sprouts, carrot pieces and roma tomato quarters with olive oil, smoked paprika, salt, pepper, & parsley then placed them on a stoneware pan to roast in a hot oven.

I love cooking with my honey.

While cooking up some rice pilaf, i thoght about which wine I "needed" with dinner.  I wanted something warm since the temp outside is still cold but i wanted it to compliment the meal. I selected 2018 Late Haervest Riesling from Chanteau Chantal. I picked up a couple bottles the last time we visted Flyboy Jr in Traverse City. I like how the sweetness of pear and apricot works with the spicy dish.

How do you like my favorite wine stopper?

Grandma's Irish Soda Bread

Grandma wasn't kidding when she said she believed we had a wee bit of Irish in us. Turned out, my DNA evaluation showed proof of the family tale. Gram with her gift of storytelling and cooking drew family members together. Nothing was better than Gram's bread. The smell of warm bread embodies LOVE.

Gram had a sweet tooth and loved breads. She would often toss a few raisins into her Irish Soda Bread, shhhh.... don't tell anyone. We all love Gram's breads and she would serve Irish Soda Bread with "Boiled Dinner". Corned beef (or ham, depending on the guests) with potatoes, carrots, parsnips, onion and cabbage. The bread would be used to sop up the delicious, savory broth. I preferred my slice of warm bread with  butter.

Any leftover Irish Soda Bread was turned into French toast the next morning.

TRADITIONAL IRISH SODA BREAD

INGREDIENTS

• 4 cups flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 3/4 cups buttermilk

INSTRUCTIONS

1. Preheat oven to 425 degrees. Grease and flour a 9-inch round cake pan.
2. In a large bowl, combine the flour, baking soda and salt. Gradually stir in the buttermilk until the dough comes together in a slightly sticky ball.
3. Turn dough onto a floured surface and knead gently a few times. Form the dough into a ball and then press into the prepared pan so that the dough resembles a large disk. The dough should reach the edges of the pan, but may spring back slightly.
4. Cut an X into the dough with a sharp knife, about 1/4 of an inch deep. Cover the pan of dough with another round cake pan turned upside down.
5. Bake for 25-30 minutes, covered, then remove the top pan and bake uncovered for about 10 minutes more or until the crust is dark golden brown.

A little Irish Soda Bread history:

I want to give you just a few interesting facts about Irish Soda Bread.  Don’t worry I won’t bore you it’s only a few!

• The cross that is slashed into the dough before baking was made to ward off devils and protect the house.  It also helps the center of the bread bake all the way through, so it’s very important not to skip that step!
• During the mid 1800s the Irish were making so much soda bread that baking soda almost doubled in price!
• Soda bread was served as an inexpensive way to put bread on the table.
• Real soda bread should only contain 4 ingredients: flour, buttermilk, salt, and of course baking soda.

Happy St. Patrick's Day!

Happy St. Patty's!

 I did an Ancestory.com DNA thing and participate in a DNA research project funded by the Smithsonian. During the research, I found out I have a wee bit of Irish in my blood. This is my first St. Patty's Day with that info. Yay! Kiss me, I'm Irish!

Have a wonderful day, friends and be sure to find a little romance.

Maple Syrup for Your Honey

It's almost Maple Syrup Season! Nothing beats a romantic morning with your honey than pure maple syrup over a batch of hot French toast or pancakes.

According to Michigan Farmers' Market Association, there are different grades of Michigan farmers market fresh maple syrup. While they are all delicious, different grades are best for different purposes. 

Grade A maple syrup is lighter and more delicately flavored, making it perfect for topping your pancakes or other treats. 

Grade B Michigan Maple Syrup 

Grade B maple syrup is stronger in caramel flavor and great for baking. This is a darker syrup with a more robust flavor and scent. 

Visit the the Made In Michigan Store for products

Follow these food safety tips to enjoy your farmers market fresh maple syrup:

• Store pure maple syrup in the refrigerator – even if the bottle has not been opened.
• Pure maple syrup in glass or tin containers may be stored in the refrigerator for up to one year.

Use syrup stored in plastic containers within three to six months.