Fusileir's Arch at Saint Stephen's Green in Dublin, Ireland
Fusileir's Arch at Saint Stephen's Green in Dublin, Ireland
Photographic Print

Nowitz, Richard
Buy at AllPosters.com






La Belle Cuisine - More Main Dish Recipes

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Dublin Coddle with Irish Soda Bread



Stonewall Kitchen, LLC 

"May your troubles be less and your blessings be more,
And nothing but happiness come through your door."

~ Irish Blessing

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]





Dublin, BR Poster, 1954
Dublin, BR Poster, 1954
Giclee Print

Lee, Robert...
Buy at AllPosters.com










 Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


O'Connell Bridge, River Liffy, Dublin, Ireland
O'Connell Bridge, River Liffy, Dublin, Ireland
Photographic Print

Barnes, David
Buy at AllPosters.com


La Belle Cuisine


Recipe Source:

The Frugal Gourmet on Our Immigrant Ancestors:
Recipes You Should Have Gotten from Your Grandmother
By Jeff Smith, 1990, William Morrow and Co., Inc.


Dublin Coddle

“The name is wonderful and the recipe legit. The dish is simply potatoes
boiled with ham, onion, and sausage. It is from a wonderful book on
Irish cooking by Theodora FitzGibbon, a British food authority whom
I greatly admire. Nothing complicated about this soup-like stew, and it
was a source of fond memories for our Irish immigrant ancestors.”

Serves 8

1 1/2 pounds pork sausage, cut into 1-inch pieces
1 1/2 pounds smoked ham, cut into 1-inch dice
1 quart boiling water
2 large yellow onions, peeled and thinly sliced
2 pounds potatoes, peeled and thickly sliced
4 tablespoons chopped parsley
Salt and freshly ground black pepper to taste

Place the sausage and ham in the boiling water and boil for 5 minutes.
Drain, but reserve the liquid. Put the meat into a large saucepan (or an
ovenproof dish) with the onions, potatoes, and parsley. Add enough of
the stock to not quite cover the contents. Cover the pot and simmer
gently for about 1 hour, or until the liquid is reduced by half and all
the ingredients are cooked but not mushy. You may need to remove
the lid during the last half of the cooking process. Season with salt
and pepper.
Serve hot with the vegetables on top, fresh Irish Soda Bread (recipe
follows) and a glass of stout.

[Note:  Some recipes add 1 diced apple to the mix. Ed.]


Irish Soda Bread

“No yeast is necessary in this dish… never has been in real Irish Soda Bread.
Craig, my assistant, and I worked a long time on this recipe to get something
that reminded me of the bread that I’d had while touring in Ireland as a stu-
dent. I really believe that we are very close to the loaves offered the families
in this country by our Irish immigrant grandmas.”

[Note:  This is the first time we’ve seen baking powder and cornstarch in an “authentic” Irish Soda Bread recipe, but we are willing to give it a try, based
on Jeff Smith’s reputation.  Also, be aware that in most recipes, sugar is
considered optional. Ed.]

Makes 2 loaves

6 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
3 tablespoons cornstarch
2 teaspoons sugar
1 teaspoon salt
2 1/2 cups buttermilk

Preheat oven to 375 degrees F.
Add all of the dry ingredients in a large bowl and mix very well. Pour
all of the buttermilk into the bowl at once and stir, using a wooden
spoon, just until a soft dough is formed. Do not try to make it smooth
at this point. Pour the contents of the bowl out onto a plastic counter
and knead for a minute or so until everything comes together.
Divide the dough into two portions and shape each into a round loaf,
pressing the top down a bit to just barely flatten it. Place the loaves on
a large ungreased baking sheet. (I like to use the nonstick kind.) Sprinkle
some additional flour on the top of each loaf and, using a sharp paring
knife, make the sign of the Cross in slashes on the top of each.
Allow the loaves to rest for 10 minutes and then bake on the middle
rack of the oven for 40 minutes, or until the loaves are golden brown
and done to taste. Cool on racks.

Index - Main Dish Recipe Archives
Index - Bread Recipe Archives
Index - St. Patrick's Day Recipes
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright 1999-2012 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: February 29, 2012.