Irish Brown Bread

I am writing this post during a rare moment of complete calm. I’m sitting at my dining room table, watching a loaf of Irish brown bread baking in the oven. Riley has just gone down for his nap and the dog is laying in a sunny spot in the backyard, soaking in the warmth. Between the smell of the bread and the quiet peace throughout the house, I am completely content. The only thing that will make this scenario even better is taking the bread out of the oven and helping myself to a warm slice slathered with soft, sweet butter and raspberry jam.

Quiet moments like these are far and few between. In the midst of chasing after a toddler, a puppy, housework, and blogging, don't have the time or energy for complicated recipes with laundry lists of ingredients. Instead, I find myself looking for recipes that are quick and simple without being boring. This Irish brown bread recipe is perfect for afternoons when I really want to bake but don't have the time or patience to wait for rising. The ingredients are humble and few. In fact, you may have most of the ingredients in your pantry already. And the best part? The dough comes together in as little as 5 minutes. I can make this bread even when Riley is awake and playing at my feet with mixing bowls and wooden spoons. And an added bonus? This bread is super healthy!

Occasionally, I miss the days when I actually had control over...well...anything. But thoughts like that are quickly forgotten when my Cheerio-loving little boy smiles and I realize over and over again that this life I have today is better because of the unpredictable moments and messes.

And when it comes right down to it, simple food made for my sweet little boy equals infinite joy.

I recommend experimenting with this basic recipe once you have it mastered. Add oats, seeds sprinkled on top, or perhaps even some dried cranberries or raisins. Before you go out looking for what to add to make this recipe your own, check your pantry. I’m always surprised at what I can come up with without making a trip to the store. Truth be told, I’m one of those people that always has something hidden in the back of the cabinet that goes unnoticed until I really search. Still, if you stick with the original recipe with no added frills, you will still be in love with the nutty flavor, crunchy crust, and soft center of this bread.

*Time Saver Tip: If you’ve got the time, make two loaves. Allow both to cool completely, then wrap one loaf of bread tightly in plastic wrap and place in a freezer bag. Remove and let thaw for about an hour before you need to use the bread. I do this often, even with store bought bread, so that I have something fast and easy to serve with soups, appetizers, or just to have something warm and comforting to pass around the table when we are entertaining.

Irish Brown Bread

from the cookbook What Katie Ate

• 4 oz all-purpose flour
• 11 oz whole wheat flour
• 3 teaspoons wheat germ
• 1 teaspoon fine salt
• 1 teaspoon baking soda
• 13 oz buttermilk

Preheat the oven to 425 degrees.

Sift together the flours, salt, baking soda and wheat germ. Make a well in the dry ingredients and add the buttermilk. Stir gently until the dough forms. It will be quite sticky.

Transfer the dough to a well-floured surface and turn once or twice. Form a disk about 6 or 7 inches in diameter. Using a knife that has been dipped in flour, carefully slice a cross in the top of the dough that is about 1/2 inch deep. Transfer the dough to a parchment lined baking sheet. Place on the middle rack of the oven and bake for 40 minutes or until the dough is golden brown and the bread makes a hollow sound when you knock on it. (I actually found that this only took about 25-30 minutes each time I made the bread, so keep a close eye on it while it's in the oven.)

Cocktail Friday: Rosemary Infused Cosmopolitan

For those of you who followed Tokyo Terrace, you will remember Cocktail Friday. Every Friday, I'll share a cocktail recipe with you all just in time for your Friday night shenanigans or weekend entertaining.

Before I get into this Cocktail Friday post, I have to say that I am humbled at the response to Set the Table. It is amazing knowing how many of you stuck around while I sorted things out. Between moving away from Japan, moving into and renovating a house, and everything that goes along with a huge life transition, I needed that extra time. The past few months have been strange and full and overwhelming. But the support you all have shown has been the silver lining. So, thank you.

Alright. On to the much anticipated Cocktail Friday!

Once in a while, I am blessed with an afternoon that is filled with nothing but a couple free hours, bright sun, and a good book. It’s not often that all of these factors align, but when everything falls into place, it's pure bliss. If it's warm, which I'm realizing is not unusual this time of year in Denver, I sit outside in my backyard soaking in the deliciously warm sunshine. The only way an afternoon like that can get better is with a cocktail to sip on. Usually I’m imagining that I am tall and impossibly elegant, sipping daintily from my glass. In reality I’m still my short self, wearing jeans and a sweater and most likely spilling a drop or two...or three...of my drink.

I’m awesome that way. 

Rosemary

While I’m a fan of classic cocktails, I also enjoy creating my own recipes. Sometimes, inspiration strikes and I can create something from the bottom up. But the most successful concoctions are simple and sometimes based on tried and true recipes already in existence. If you’re new to cocktail-creating, it’s best to start out with something familiar, adding a little twist to make it your own. My rosemary- infused cosmopolitan is one example of how an iconic cocktail can be changed ever so slightly to make a new, personalized invention.

The only thing I did here was add a dash of rosemary simple syrup. And here’s the deal with me and simple syrup: I don’t like to use too much because of the additional sugar.While developing this recipe, I figured out how to infuse the simple syrup with a strong rosemary flavor so that I only needed a small amount. It seems obvious, but it took some time for me to figure it out. Here’s what I did: I added 2 big sprigs of rosemary to the simple syrup while it simmered on the stove and then...here’s the secret...I took two more sprigs of fresh rosemary and added it to the finished syrup. Then they got all cozy...or chilly I guess...in the refrigerator overnight. The result was a wonderfully fragrant, woodsy, piney flavor.

Cocktails should appeal to all your senses. So, of course, this drink is garnished with rosemary. It’s beautiful. But wait! Before you add that final sprig of rosemary, slightly bend or crush a few rosemary leaves to bring out the herbal aroma. As you bring the glass to your mouth, take a deep breath through your nose before the first sip. It really is cocktail perfection.

Rosemary Garnish 1

Rosemary Infused CosmopolitanMakes 2 cocktails

• 4 oz. cranberry juice (I prefer the unsweetened kind, especially since there is simple syrup in this recipe, but you can use either)
• 4 oz. vodka
• 1 oz. Cointreau
• 2 teaspoons lime juice
• 4 teaspoons rosemary simple syrup (recipe below)
• Ice cubes
• 2 fresh rosemary sprigs for garnish

Combine the ice, cranberry juice, lime juice, vodka and simple syrup in a cocktail shaker. Cover and shake for about 30 seconds until thoroughly chilled. Pour into chilled martini glasses.

Take the rosemary springs and bend 5 or 6 of the leaves, not enough to break them but just enough to release their scent. Place one sprig in each glass. Serve immediately.

Rosemary Simple Syrup Makes 1 cup

• 1 cup water
• 1 cup sugar
• 4 large rosemary sprigs

Combine the water and sugar in a small saucepan over medium heat. Once the sugar has dissolved, add 2 of the rosemary sprigs and barely simmer for about 5 minutes. Remove from the heat, add the remaining 2 rosemary sprigs and allow to cool. Once cooled, transfer the syrup with the rosemary sprigs to an airtight container and refrigerate overnight. Strain before using the syrup.

*Syrup will stay fresh for 1 week in the refrigerator.

Set the Table

Girls, dinner's ready! Set the table! I can still hear my mom assigning that last important task to my sister and me before our family could sit down to enjoy a meal together. In the midst of our busy schedules, the four of us were able to create wonderful memories around the dinner table. These days, I find myself striving to create that same closeness for my family. And achieving those memories begins with the simple task of setting the table. My husband is responsible for that now, but before long, it will our son's turn.

For generations, setting the table has been the precursor to many family dinners. Everyone pulls up a chair and leaves TV, phones and computers behind. For a short while, nothing matters but the people sitting around you and the food on your plate. The stresses of the daily grind melt away with a spoonful of creamy, comforting mashed potatoes or swirling a fork in a plate of pasta. The sound of clinking glasses is second only to the laughter bouncing off the walls. And the feeling that you belong right there in that chair, at that table, is unparalleled.

I’ve experienced this feeling with both family and friends and have been lucky enough to find such closeness even in times of transition. Our geographic location may change, but no matter where we end up, there is always a table that needs to be set. Our table has been set with chopsticks for sushi in Japan, big soup spoons and bowls for chili in Colorado, and plates that have seen many a hotdish in Minnesota. Regardless of where we are, once the table is set, people…friends, family and strangers…will come. A sense of home is sure to follow.

Some of you may know me from my blog, Tokyo Terrace, while others may not have the slightest idea who I am. No matter what path led you to this site, I invite you pull up a chair and stay a while so we can get to know each other. You’ll find recipes influenced by my life in Japan, my time growing up in the Midwest, and the places in between. My hope is that my recipes, photographs, and stories will inspire you to set your table.