Mac's Pub Brown Soda Bread

1 c. flour
3 c. whole wheat flour
1 Tbsp. wheat germ
1 Tbsp. oat bran
1 Tbsp. brown sugar
2 tsp. baking soda
1 egg
4 Tbsp. butter, melted
1 1/2 - 1 3/4 c. buttermilk

Preheat the oven to 375 F.

Butter and flour a 9x5x3 loaf pan.

In a large bowl, stir together the dry ingredients. Make a well in the center. With a wooden spoon, stir in the egg, melted butter, and 3/4 cup of the buttermilk. Mix well, and gradually add enough of the remaining buttermilk to form a soft dough.

Spoon the dough into the prepared pan, smooth the top with a spatula as best you can.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Turn the bread out onto the rack and let cool for about an hour.

Store in an airtight container.

Recipe from The Irish Pub Cookbook

Homemade Croutons

1-2 Tbsp. bacon grease
1-2 Tbsp. butter
4 slices white bread, crusts removed, cut into 1/2 inch cubes

Preheat the oven to 250 F.

Line a baking sheet with parchment paper.

In a skillet over medium heat, melt the butter and bacon grease.

Add the bread cubes, tossing to coat in the butter. Cook 5-8 minutes, or until crisp.

Transfer the croutons to the prepared baking sheet and keep warm in the oven until ready to serve. The croutons will continue to harden in the oven.

Serve on salad (or however it is you eat croutons). This was super easy and they were delicious. A good way to use up old bread.

Recipe from The Irish Pub Cookbook

Bolognese Sauce

1 Tbsp. butter

Bacon & Onion

2 oz. bacon, cut into small pieces
1/2 large onion, chopped
4 cloves garlic, minced
1 carrot, finely diced
2 stalks celery, finely diced
1 lb. ground beef
salt and pepper, to taste
1/3 tsp. nutmeg
15 oz. canned diced tomatoes
3/4 c. dry red wine (I used Gnarly Head Authentic Red)
1 c. beef stock, with a possibility of more later
1/8 c. milk
thyme and oregano, to taste
1/3 c. Parmesan
cooked spaghetti

Veggies

In a pot over medium heat, melt the butter and add in the bacon. Cook the bacon until almost crispy.

Add in the onion. After a few minutes, add in the garlic, carrot, and celery. Stir to combine. Cook until the onion is soft and begins to carmelize. Stir often. This takes about 15 minutes.

Almost Ready

Add in the ground beef, salt, pepper, and nutmeg. Cook until the beef is browned.

Then add in the tomatoes, wine, stock, milk, thyme, and oregano. Stir to combine it all.

Cover and bring to a slow simmer.

Simmer for 3 hours, stirring occasionally. If your sauce is simmering too much, you may need to add more stock. After 2 hours, I added about 1/2 c. more stock.

Dinner is Served

After 3 hours, the liquid should be almost all gone, and the meat sauce should be thick. And delicious. Add in the parmesan. Stir to combine.

Serve over your cooked spaghetti (or whatever kind of pasta you want to use).

Here's a link to the recipe I adapted: http://www.rockrecipes.com/best-bolognese-sauce/

Kielbasa and Cabbage

16 oz. polska kielbasa, cut into 2 inch pieces
1 Tbsp. olive oil
1 small head of cabbage, coarsely chopped (I use a serrated knife)
1 onion, chopped
3 cloves garlic, minced
2 tsp. sugar
salt and pepper, to taste
1 tsp. dry mustard
coriander, to taste
2 tsp. rice wine vinegar


Heat olive oil in a large nonstick sauté pan over medium-high and add kielbasa. Cook, without stirring for 1 minute. Then stir occasionally for about 3-5 minutes. Transfer to a plate with a slotted spoon.

In the same pan, add the cabbage, onion, garlic, sugar, salt, pepper, coriander, and mustard. Stir to combine and cook for about 8-10 minutes, stirring occasionally.

Mix in the vinegar; add the kielbasa back to the pan and cook for another 2-4 minutes to heat through. Taste and adjust seasoning, if necessary.

Serve immediately. It went very well with mashed potatoes.

Here's a link to the recipe I adapted: http://bellyfull.net/2014/03/11/kielbasa-and-cabbage-skillet/