Rosemary Cheddar Soda Bread

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Saint Patrick’s day is a  little over a month away so it is time for the annual lets find new flavors of soda  bread challenge.  Every year,  I host a small gathering of people who have the good taste to like corned beef and cabbage.  Every year, it is my job to bring one or two loaves of a new flavor of soda bread.   It’s getting harder and hard to find flavor combinations  I haven’t tried.

This year I was inspired by a bunch of fresh rosemary I was trying to find a use for,  I googled rosemary soda bread and the recipe for this rosemary an cheddar soda bread came up.   It sounds a little weird but tastes really good.

Soda bread is also a very forgiving thing to bake, you just can’t mess it up.  I got all the dry ingredients mix up only to realize I didn’t have any baking powder and what I thought was buttermilk was actually skim milk, fine for drinking but horrible for soda bread. A run to the store just wasn’t possible at 4 am.   Yeah, I bake at 4 in the morning.  It beats laying in bed and being pissed I can’t sleep.  So I tried some homemade substitutions I had in my notebook for sour milk and a home made baking powder.  The substitutions worked really well, except the baking soda left a light blue tint in some areas.  It was still good.

 

Rosemary Cheddar Soda Bread

Adapted from Foodnessgracious

1 1/4 cups all-purpose flour

1/4 tsp baking soda

1/2 tsp cream of tartar

1/4 tsp kosher salt

1/8 tsp cracked black pepper

1 TBS   fresh chopped rosemary

1 cup sharp cheddar, cubed

1/2 cup buttermilk

3 TBS lightly beaten egg

Preheat the oven to 425 degrees.   Spray a baking sheet with a non stick spray.  In a medium bowl,  add the flour, baking soda, cream of tartar, salt, pepper, rosemary and cheese. Mix well.  In a small bowl, combine the buttermilk and lightly beaten egg.  Mix well.  Add the buttermilk mixture to the flour mixture.  Mix until it becomes a sticky ball.  Dump the dough out onto a flour dusted work surface and roughly knead the dough into a ball shape. It may be on the wet side so have some extra flour on hand for dusting. Place the dough onto the prepared baking tray.  Using a sharp knife, cut on x about 1/4 inch deep across the loaf.  Bake at 425 degrees for 25-35 minutes and the top is golden.  Let cool 20 minute before serving. 

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Rosemary Thyme Salad Dressing

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I have always wanted an indoor herb garden.  Every year I go a little nuts planning what herbs I will plant and then decide it would be too expensive and decide not to do it.  Last year I decided to scale my plans down to a managable level and give it a try.  I planted oregano, thyme, basil,  and cilantro.  The plants did pretty well until one of my animals disappeared for a total of 7 days.  On the 3rd day after Callie disappeared, I woke up to the utter destruction of my herb pots.  I couldn’t blame Callie for eating my herbs.  She was literally starving.

The experiment did well enough before Callie got to the pots that I decided to try it again.   This year, I found a pot that has thyme, rosemary and basil in it.  You can see from the picture that they plants are already established and ready to use.  I have been looking for ways to use up my bounty.  It’s horribly hot here in North Dakota so I have been eating a lot of salads so I though salad dressings might be a good place to start.  This is one of the first recipes I tried with my fresh herbs.

Rosemary Thyme Salad Dressing

3/4  cup olive oil

1 1/2 tsp dijon mustard

1 1/2 tsp red wine vinegar

1/2 tsp fresh thyme, chopped or to taste

1/2 tsp fresh  rosemary, chopped or to taste

salt and pepper, to taste

In a small bowl, combine everythings.  Whisk well to combine.  Store in a airtight container in the fridge. Use in 4-5 days.  Shake well before serving.