Angie's Soda Bread

I love making bread in forty minutes from start to finish! This yeast free, dense, crispy bread with a tang is so versatile that you can make it any time of year, changing up the herbs and seasoning to compliment just about any meal. Today is St Patrick's Day and the menu is open faced rib eye steak sandwiches with a Guinness gravy. I thought that this dense flavourful bread would be a perfect vessel to hold this giant creation.

Picture this: sliced, buttered and grilled soda bread that is piled high with 8oz rib eye steak, mushrooms, onions and Guinness gravy. I have pretty much found my favorite way to indulge in this bread! If you are looking for a great homemade bread that takes minimal time, skill and ingredients, this is a great recipe to test out.


4 cups all purpose flour
2 cups Greek yogurt
1/4 cup heavy cream
1/4 cup avocado oil or vegetable oil - slowly add as needed
1 tsp. sea salt
1 tsp. baking powder
1 tbsp. sugar
1 tsp. garlic powder
1 tbsp. dried thyme

1. Preheat the oven to 425 degrees.
2. In a large bowl, sift the flour, sugar and baking soda.
3. Add the salt, garlic powder and thyme and whisk together until well incorporated.
4. Make a well in the centre of the flour mixture and pour in the Greek yogurt and cream. Mix until dough starts to come together and all ingredients are well incorporated.
5. Transfer the dough into a mixer fitted with a dough hook and knead on low for three minutes or until the dough is formed into a smooth ball. At this stage you may find that the dough is not coming together in a ball on its own and needs a little assistance. This is when you can slowly add the oil to achieve the consistency that you need. Most Irish soda breads are made with buttermilk instead of Greek yogurt. The buttermilk is much looser than the yogurt which is why the oil is needed in the kneading step.
6. Place the dough ball onto a parchment lined sheet pan and using your hands slightly pat the dough down into a round loaf.
7. Using a large knife score the top of the bread in a cross pattern.
8. Place on the middle rack in the oven and bake for 30 minutes. Turn the loaf over and tap its backside to see if it sounds hollow. If it does, it is done. If it doesn't, bake an additional 10 minutes.
9. If you like your soda bread EXTREMELY crunchy on the outside, leave it in the oven once the heat is turned off for an additional 15 minutes.
10. Enjoy!

One Pot Beans and Greens

This one pot meal makes an appearance in my kitchen at least once a week. I make this dish with different variations and it is always a great dinner, but this version is my favorite. The addition of the anchovies adds a wonderful sexy flavor to this dish that pairs well with the greens, beans, tomatoes and garlic. It is a perfect marriage of flavors and it will keep you going back to the pot for more.  If you like beans and want a great way to showcase them, give this recipe a whirl!


2 cans of white navy beans - washed and drained well
1 can diced San Marzano tomatoes
1 bunch of kale - washed, stemmed and sliced
2-3 cups of vegetable or chicken stock -low sodium
4 large cloves of garlic - grated or minced
2 anchovies - optional
1/4 cup extra virgin olive oil
1 tsp. dried chili flakes
1 tsp. black pepper
Salt if desired - taste first.
Garnish- parmesan and a drizzle of olive oil

Anchovies:

Although the anchovies are optional in this dish, I highly recommend using them in this recipe. Anchovies are small fish that are brined in salt and packed in oil, and can be very strong when used in large quantities. If you only use two to flavor sauces, Caesar salad dressing, or condiments, they add just enough flavor without being fishy and overpowering. They really do add a special element to this recipe. I have made this recipe without the anchovies and it is still delicious just a completely different flavor. When I want to make this dish vegetarian, I garnish the dish with a parsley and almond pesto and use vegetable stock instead of chicken stock.

1. Rinse the beans in a sieve, drain really well and set aside.
2. Wash, stem and slice the kale and set aside.
3. Heat a large heavy bottom pot on low, and add the oil, chilies , garlic, and anchovies. Keep the heat on low and slowly cook for 15-20 minutes. The anchovies will dissolve and the garlic will develop a mild roasted flavor. To speed this up you can push down on the anchovies with the bottom of a wooden spoon. But keep the heat on low to avoid the garlic burning.
Note: If you burn the garlic in this step, do not carry on as it will leave the entire dish tasting burnt.
4. Add the tomatoes and turn the heat up to medium. Cook for 10 minutes.
5. Add 2 cups of stock and bring the sauce to a slight boil, cooking it for another 10 minutes. If you like your beans and greens more loose add the additional one cup of  stock. If you like the dish more hearty and thick, stick with the two cups.
6. Add the beans and kale, stir until well combined. Turn the heat down to low and simmer for 15-20 minutes.
7. Taste and season with additional salt and pepper if desired or needed.
8. Garnish with parmesan and a drizzle of extra virgin olive oil.
9. Enjoy!

Creme Brulee French Toast

Sunday brunch has always been a favourite meal for me throughout my life. When I was a child, we used to have a huge electric griddle that my parents would pull out on Sundays so we could have a big breakfast together as a family. Bacon, eggs, French toast, and pancakes were all items we would ask for on this special day. This recipe is a result of that memory. I wanted a spectacular brunch meal that could "wow" guests and family, and not keep me bound to the kitchen or griddle. It is a hybrid of all the decadence, prepared in one pan served with a side of crispy smoked bacon, rendered in the oven on a sheet pan below the Crème Brulee French toast.

This is a great breakfast to serve on Christmas morning or when you are having a special brunch for friends and family. It is prepped the evening before and the oven does all the work in the morning so you can enjoy the comforts of your home, family, friends and perhaps a cup of coffee. If you are looking for a new way to serve your French toast and bacon, give this recipe a try!

Ingredients
Serves 6

1/2 cup butter
1 1/4 cup brown sugar
3 Tbsp. maple syrup or agave nectar
1 Large brioche loaf or egg bread- I used Chocolate Brioche from a fabulous local Winnipeg bakery. Sleepy Owl Bread
5 eggs
1 3/4 cup of half and half
1 Tbsp. vanilla or vanilla bean paste
1/2 Tsp. sea salt
1 Tsp. Cinnamon
3 Tbsp. Grand Marnier
zest of one orange
2 cups of fresh mixed berries
Garnish: powdered sugar or cinnamon


Smoked Bacon: To bake the perfect bacon, line a sheet pan with foil and set a wire cooling rack on top. Lay the bacon on the rack and bake until crispy.  Usually, I place the bacon in the oven 15 minutes before the French toast is done. The wire rack allows all the grease to drip away from the bacon and allows for even cooking.

1. In a sauce pan, melt butter, brown sugar and maple syrup until smooth. Pour this into a 13x9 inch pan making sure the syrup mixture covers the bottom evenly.
2. Cut the ends of each side of the brioche and enjoy them while you prep the rest of this meal.
3. Slice the loaf after ends are removed into 1 inch thick slices. Arrange the bread slices in the pan, squeezing them in if needed. I used a narrow loaf so I yielded 10 slices from the brioche loaf.
4. In a large bowl whisk together the half and half, cinnamon, orange zest, vanilla, salt, eggs, and  2 Tbsp. Grand Marnier.
5. Pour over the bread in the pan.

6. Cover and refrigerate overnight.
7. Remove from the fridge and bring the bread to room temperature.
8. Preheat the oven to 375 degrees.
9. Bake the French toast for approximately 30 minutes or until the bread has puffed up and the edges are golden.
10.Wash berries and toss with 1 Tbsp. of Grand Marnier if desired. Garnish with berries and powdered sugar or cinnamon.
11. Cut into squares and serve making sure to flip over each piece on the plate so the syrup side is facing up.
12. Enjoy!