Pioneer Spotted Dog

St. Patrick's Day is coming up!

It makes me think of my ancestry.  My Grandmother, Elizabeth was 1/2 American Indian, and 1/2 Irish and lived in Oklahoma.  What a great combination huh?  My Great Grandmother Addie McCleary was the Irish member of the family.  

Digging through my mom's recipes again, I came across an old hand written recipe for a version of Irish Soda Bread.  This is an Irish bread that typically had only a few ingredients, flour, soda, buttermilk, or sour milk.  That's it.  But being Irish-American, things changed along the way.  Food was adapted to what was on hand.  Farmers used what was available to them, or what could be bought.  This version is actually called Spotted Dog.  A little more sweet than the original and has the addition of fruit.  I used currants, although the recipe called for raisins.  I thought they look really cute in the bread, and lend a nice sweetness.  

So in ode to my Irish ancestry I bring to you this old recipe....Pioneer Spotted Dog.  (Oklahoma in origin)

We couldn't keep our hands off this bread!  It's that good.  Make a batch or two and see if your family can resist.

Some step by step pics...

 

 

The end result....wow...look at this bread!

Enjoy and have a happy St. Patrick's Day!



Pioneer Spotted Dog

makes 1 loaf

3 1/4 cups flour

1/3 cup  sugar

1 tsp. baking soda

1 tsp. salt

½ cup cold butter

1 1/3 cups buttermilk or sour milk

3/4 cup currants

Preheat oven to 350 degrees.

Add flour, sugar, baking soda and salt to a large bowl. Cut in butter with pastry blender until it looks like little crumbles.  Add buttermilk and currants; stir just until moistened.

Knead dough on a board until dough forms.  Shape bread loaf.  Should be round and about  2 ½ inches thick. Place on a greased baking sheet (I used cooking spray).  Cut an X in the dough and sprinkle with a pinch of sugar if desired. 

Bake for 50-55 min.  Allow to cool and cut into wedges. Note:  Bread will lasts 2-3 days stored a room temperature.  

Black Bean Salsa

Yum

Today is Spring Forward Day, and I've been "off" all day long!

I actually forgot about changing the clocks today, so when I woke up I thought it was early and I had plans.  So many plans... I'd get some things done before I had to leave for today's cooking class.  But then I remembered...bummer.  It wasn't early at all.  To top it off, I had to rush to get ready to leave.  So much for my early morning plans.

If that wasn't bad enough I got a large sugar rush from taste testing the cakes from today's class.  Not so much from the cake per say...but the frosting!  Yikes!! Even though I scraped off most of the frosting ( a sin, I know...) I had a sugar buzz for hours...

Totally off today.

So to redeem myself I whipped up this healthy Black Bean Salsa.  Simple, quick, and full of good stuff.  It's a tangy salsa that's great served with chips as an appetizer, or you can spoon it into a lettuce cup to eat as a salad.  Either way the flavors are fabulous!

Try this soon.  It would be great to serve during March Madness, or a spring party!

Black Bean Salsa

makes 3 cups

1 roma tomato, diced
1 avocado, diced
1/4 c red onion, diced
1 15oz. can of black beans, drained and rinsed
2 T cilantro, chopped
1 T. olive oil
2 T lime juice
pinch of red pepper flakes
pinch of salt

Combine tomato, avocado, red onion, black beans, and cilantro in a medium bowl. cilantro
In a small bowl whisk together olive oil, lime juice, red pepper flakes, and salt, until well combined.  Pour over the black bean mixture, tossing to coat.  Serve immediately, or chill in the refrigerator for 1 hour.  Serve with tortilla chips for a dip or over lettuce as a salad.


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Product Review: Williams-Sonoma's Italian Braising Gravy

I haven't reviewed a product in a while so I thought I'd write one up on a item I recently used.  The item is Williams-Sonoma's Italian Braising Gravy.

Here's Williams-Sonoma's description:

On Sundays, Italian American kitchens are filled with the rich, savory aroma of tomato sauce mixed with braised meat simmering on the stovetop. The sauce goes by lots of names, from “Sunday Gravy” to “Mamma’s Sauce.” It’s always made with love, and every family is convinced their recipe is the best. We make Sunday supper easy with our own version of this legendary all-purpose sauce.

• A nostalgic Italian-American blend of Italian tomatoes, fresh garlic and basil, sautéed in extra-virgin olive oil with a splash of red wine, then slowly simmered for authentic homemade flavor.
• Just braise with your family’s favorite meat and serve over pasta.
• 32 oz., 2 lb.
• Can be used in a slow cooker as well as the oven.

Ingredients:

Tomato puree (water, tomato paste), tomatoes, extra-virgin olive oil, concentrated beef stock, garlic, beef, pork, red wine, sea salt, basil, onion concentrate (onion juice, sunflower oil), pepper, sugar

Sells for $16.95.  Here is the link to the product:  Italian Braising Gravy

Well, the description is what got my attention on this one.  I wanted my house to smell of the savory aroma of Italian kitchens too!  So I bought some and couldn't wait to try it out.  I had just the dish for it too.

Braised Boneless Short Ribs served with Fettuccine. 

This was a great slow cooker meal.  One that didn't take a lot of prep, hence the braising sauce, and produced some tender meat that simmered in the sauce until it fell apart.  I served it on a bed of pasta, fettuccine to be exact.  Here is the end result.

The verdict:  While the dish was good, meat was tender, and it went well with the pasta, the sauce was just ok.  Nothing really to brag about.  I think that it really had a deep flavor, possibly from the beef stock and wine, but it lacked a little" tomatoey" taste that I like.  Being that this is expensive, I would probably just go buy a couple of jars of my favorite marinara sauce and use that instead.  Even better, make my own braising sauce with some crushed tomatoes, wine, garlic...some herbs.  Voila! A wonderful braising sauce.

So while I love Williams-Sonoma's products, this on didn't flip my skirt up.  Sorry guys!  Back to the drawing board for me on this sauce...but try the recipe, it is yummy, but make the substitutions to suit your taste if you like.

Braised Boneless Short Ribs served with Fettuccine 

serves 4

3 lb Boneless beef short ribs

1 jar of Williams-Sonoma's Italian Braising Gravy  or  2 large jars of marinara sauce

12 oz Fettuccine

1 oz Spinach

Grated Parmesan cheese for garnish

In a slow cooker place boneless beef short ribs.  Pour braising sauce over the top of the meat.  Cook in slow cooker on high for 4 hours or on low 6 hours.

Prior to serving bring a large pot of water to a boil.  Cook pasta according to manufacturer's instructions.  

Remove meat from the slow cooker and place in the center of a platter.  Add pasta to the remaining sauce in the crock pot and toss to coat.  Add spinach to pot and stir until slightly wilted.  Place pasta on the platter around the meat.  Garnish with cheese if desired.  Serve.