Archive for March 16th, 2007|Daily archive page

Quick Irish Bread

Irish Bread

If it wasn’t for Phil’s comment on the Guinness Brownies, I would have never discovered his blog Movable Feast which means I would have never discovered his simple, quick recipe for Irish Bread. I’m not sure if mine was perfect, but it looked good. It had the consistency of a scone, but it was sweet and a bit crumbly. Would’ve been great with some orange marmalade or a slab of butter. Here’s an altered version of his recipe.


  • 1.5 cups of all purpose flour
  • 1 tablespoon of sugar
  • 1/3 teaspoons of salt
  • 1 teaspoon of baking powder
  • 1.5 tablespoons of cold butter (diced in small pieces)
  • 3 tablespoons of sour cream
  • 1/2 egg
  • 1 tablespoon of milk
  • 1/4 cups of water (or less, depending on doughiness)


  1. Take the flour, sugar, salt and baking powder and sift them together in a bowl. Throw in the butter with these ingredients and combine it by rubbing the butter inthe powdery mixture between your thumb, index finger, and middle finger. The motion is like you’re feeling the texture of a fiber. After a few minutes the butter will all but “disappear” into the powdery mixture and the contents of the bowl will look sandy.
  2. Next, add the sour cream and mix it in – I like to do this with a fork. Then, combine the half egg and milk, and add them to the mixture. Kneed the ingredients together just until all the ingredients are combined (and no longer).
  3. Form your lovely loaf into a sphere and then push it flat. Slash an “X” across the top of your loaf. Then put it on a wax paper lined-baking tray and into an over preheated at 350 degrees Fahrenheit for 30-35 minutes. By now, your bread should be nice and golden on the outside. Wait for it to cool, but not too much ’cause we all love warm bread, and then serve with herb butter or just regular butter.

Basically, I didn’t follow Phil’s directions all the way (don’t kill me Phil). I pretty much combined all the ingredients rather than sifting, and I melted the butter. At the very end of combining all the ingredients, the dough didn’t feel doughy at all. It just broke apart. So little by little I added some of that 1/4 cups of water, kneaded it together, and added a bit more til doughy. Then I coated the outside in a bit more of flour just before putting it in the over.

It really took no time at all and would make a great addition to any breakfast!

If you attempt to make this, try it Phil’s way (minus the water) and let me know if it comes out more bread-like than scone-like.


Goodness! Guinness!

Guinness Posters

Since most of you will probably be celebrating St. Patty’s Day this weekend, here’s some tips for pouring the perfect glass (from yumsugar).

To ensure that your pint is poured just right, Guinness Brewmaster Fergal Murray has some great tips:

  • Use a clean, dry glass — preferably an Imperial 20-ounce pint with branded logo
  • Hold the glass at a 45-degree angle and never allow the spout to touch the beer or glass
  • The Pour: Pull faucet down and allow beer to fill glass. You will see the surge commence
  • The Settle: Allow the nitrogen bubbles create the theater and wonderful surge event, creating the beautiful creamy head
  • The Top Up: The beer has settled (there is a distinct gap between dark liquid and head) and the glass is topped up slowly to create a domed effect with the head proud of the glass
  • The Presentation: Give the creation of the perfect pint to the adoring customer

Speaking of Guinness, check out their website for some great looking retro Guinness advertisement posters for about $20.

Dine In Brooklyn

3 course meals for $21.12* at a number of participating restaurants during Dine In Brooklyn. Great deals and lots of places to choose from. March 19 – 30.

Dine in the hip zip for restaurants during Brooklyn’s restaurant week and discover the “diversity of delicious” that Brooklyn restaurants offer.

*Price does not include beverages, tax or gratuity.