![]() ![]() ![]() She was told by a friend married to an Irishman and living in his country that though her version was rich and lovely, it neither looked nor tasted like the real deal. I’ve never made Irish soda bread before and eaten it almost as rarely, so I’m sorry I cannot offer a review with any authority, but what charmed me about this was that neither could Clark. I made it almost two months, and then Melissa Clark graced the pages this week with what she considers the ultimate soda bread, “baked in a heavy iron skillet so that the top and bottom crusts become crunchy and browned while the center stays tender and pale, studded with treacly bits of raisins.” I am only human. I had forsworn New York Times recipes after this last caustic disaster, but my resistance didn’t last long. ![]()
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