I've always loved celebrating St. Patrick's Day. With a name like Deirdre, it's the closest thing I get to a namesake feast day in this country.
Consequently, every year on March 17 I feast my eyes and ears on the cinematic glory of
The Commitments, and feast my eyes and mouth on something involving homemade Irish soda bread, butter, cheese, and smoked salmon
(no stinky, time-consuming corned beef and cabbage in this house). My personal fave
—other than devouring the bread in huge crusty hunks while it's still hot from the oven, of course
—is a sandwich made with thin buttered slices, bacon, smoked salmon, cooked fresh salmon, and a handful of arugula. Washed down with a Guinness for strength.
Until a few years ago, I had to rely on others for the homemade bread piece of this tradition because I tinker too much with recipes to be a good baker ... and also because I'm generally too lazy to deal with flour-intensive recipes that snow all over my kitchen counters and floor.
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| Last year's effort, moments before the attack. |
But then I hit on a recipe variation that is so easy and so forgiving, even I can make it consistently ... and so I do, every year.
Check the recipe out at WineCountry.com,
here, and let me know how it goes.
Sláinte!
