Irish Soda Bread

I decided to make Irish Soda Bread a few years ago to be a bit traditional and celebrate St. Paddy's Day...but to be honest I wasn't really expecting much.  I've never had Soda Bread and based on the mixture of Caraway Seeds and Raisins in the recipe I was going to try out, it sounded kind of weird.  Especially for dipping in my Irish Lamb Stew.  But as they say, you never know if you'll like something until you try it and boy am I glad I did!

I LOVE this bread and it's now become my go-to recipe that I make pretty much every year. Since I've never had Soda Bread before, I have no idea if this recipe is truly traditional but to be honest I don't care because it's delicious and unique and I can't stop eating it.  It worked extremely well for dipping in our lamb stew...and the next morning toasted with a little butter and honey on top...Good Lord that's delicious!  

Roasted Pear-Butternut Squash Soup with Stilton

This is one of our all-time favorite soup recipes...I first made it a few years ago as a starter for Thanksgiving but it’s been popping up a few times a year since.  The beautiful thing about this recipe is that it is so easy...chop up some veggies, roast them at a high heat, cool and puree.  Done!  And any soup that has a little cheese sprinkled on top has a fan in me...I love me some cheese, the stinkier and stronger the better! Makes ~ 4 entree sized servings, serve along with warm crusty bread
Salmon Panzanella

Summer is here, summer is here! This is one of my all-time favorite Summer recipes, and I've been making it for years. It is THE taste of Summer to me. The original recipe comes from one of my favorite cookbooks, Eating Well in Season and it's honestly so perfect I don't think I've adapted it too much...primarily just the bread preparation. This is one of those dishes that is perfect for a romantic dinner for two out on your patio on a warm evening or great for a Summer party since it scales up well and doesn't need to be served warm.  It's easy to make, healthy and super delicious...this is one recipe that you'll keep in your Summer rotation for years to come.
SavoryGirl’s Favorite Recipes for a Great Pizza Making Night
Showing off our Pizza Perfection As I'm coming up on my last day of the Whole30 I can't seem to stop thinking about pizza! So I found some photos from a pizza making class I took a while back that was fun, delicious and totally worth sharing with all of you so you can make these great pizzas yourself. The class was at the San Francisco Cooking School , which I highly recommend, and their dough and sauce recipes are fantastic. Super fun for a Sunday family/friend dinner experience that will bring everyone together for a good time to connect, cook and eat some yummy food.  Buon appetito! First things first, let's make that pizza dough so it has ample time to rise...
Christmas Eve Fondue Party!

There are two Christmas Eve traditions in the SavoryGirl household:  Everyone gets to open one small gift and we celebrate the night before Christmas with a 3-course intimate fondue party, complete with board games, crackling T.V. fireplace and all! I know a 3-course fondue party sounds like it may be a bit of an effort, but to be honest, beyond cutting up all of the things you want to dip in the fondue it's a super easy and very festive  meal.
Paula Deen’s Rum Pumpkin Pie with Praline Pecans

It's that time of year again...time to overbook our schedules with cocktail parties, gift exchanges and eat way too much yummy food! You know, those foods that you love but only have at this time of year...for me Paula Deen's Rum Pumpkin Pie with Praline Pecans that I make every Thanksgiving is at the top of that list. I first tried this recipe years ago when I began hosting my own big Thanksgiving dinners for friends and I haven't gone back to plain old traditional pumpkin pie since! So what makes this pie so addictive? First, the depth of flavor that just the slight bit of added rum adds. It doesn't seem like 2 tablespoons of rum would make that big of a difference, but trust me, don't skimp here. Second the perfect layer of whipped cream covering the entire top of the pie is essential.  No more single dollop of whip cream per slice...a whole layer on top of the freshly made topping is the way to go. Lastly the praline pecans...make more than the recipe calls for and sprinkle on top liberally. This sweet, crunchy, nutty addition adds the perfect amount of textural distinction to an otherwise melt in your mouth creamy pie. If you're feeling ambitious and want to make your own pie crust, Paula's Perfect Pie Crust is a fantastic recipe...buttery and flaky. Of course, there's no shame in store-bought pie crust...just buy the frozen sheets of  rolled out dough that you put in your own pan which is much better than the kind that is frozen and already pressed into a tinfoil pan. Whatever you decide about your crust, make sure this pie is filling it...you'll be the talk of your Thanksgiving party and have everyone wishing you made two. Seriously...this is the only dessert that I've ever hid from people so I can have the leftovers all to myself!
Spicy Cranberry-Pepper Jelly

Simple Ingredients Make for an Amazing Cranberry-Pepper Jelly

I have been slightly obsessed with this Spicy Cranberry-Pepper Jelly since I first made it back in 2011...which is funny because until that point I was a die-hard canned cranberry sauce girl. Gasp!  I know, I know, but it reminds me of childhood and I do still love it. But now, I look forward to this Spicy Cranberry-Pepper Jelly more than almost anything else at Thanksgiving.  And the great thing is that this condiment is so yummy and versatile that it lives well past Turkey Day. Fantastic on turkey sandwiches of course, but also great with baked brie or really paired with any cheese. It also makes a nice cracker dip along with some cream cheese.

This cranberry-pepper jelly knows no bounds and it's super easy to make as well. I'm posting it nice and early because I always make a triple batch the week before Thanksgiving and give out jars of it to all of my direct reports at work as a nice little holiday gift. The recipe is from the 2011 Thanksgiving issue of Bon Appétit with only a couple of very minor SavoryGirl adaptions included below.

So first things first...the ingredients. Super simple ingredients here along with a heavy-bottomed pan and you're ready to go:

Braised Broccoli Rabe with Orecchiette

Orecchiette, Rapini and Sausage

This is another one of my old-standby favorite recipes which makes it into the rotation almost once a month during the cooler months.  It’s super easy and oh-so delicious...I consider it a slightly more upscale comfort food. Great for a cold or rainy night, the type of dish that warms the soul and makes the house smell delish.

Broccoli Rabe is also known as Rapini and what I love about it in particular is how the greens develop a slightly bitter, horseradish-like flavor, yum.  Orecchiette is an ear shaped pasta that stays nice and firm when cooked so that it has a nice bite to it.
Eva Longoria’s Chicken Tortilla Soup

So if you ever needed proof that I’m not a food snob, here it is.  This Tortilla Soup recipe is ripped right out of a trashy People magazine that I bought for a flight (it’s my guilty travel pleasure!).  Looked yummy enough despite it’s non-chef celebrity roots so I decided to give it a try and boy am I glad that I did.  That Eva Longoria knows her Tortilla Soup!  I guess this shouldn’t be surprising since it’s her signature dish at her Hollywood restaurant, Beso.  But still, I was surprised at how super yummy and authentic tasting this was...better than many that I’ve had at restaurants which is always satisfying when it’s homemade.

A few adaptations that I made to the recipe below are as follows:
Bánh Xèo…My Favorite Vietnamese Snack

Roll it up, dip it and enjoy!

Before I even got to Vietnam I was super excited about trying bánh xèo...a sizzling savory fried pancake filled with pork, shrimp, herbs, mung beans and sometimes other fun twists depending on the region.  You know that sounds right up SavoryGirl's alley! Not only did I eat a lot of great bánh xèo while traveling through Vietnam but I was lucky enough to actually learn how to make it during my cooking class in Hội An...so lucky for you I'm sharing the recipe here. This recipe serves 4-8 as an appetizer and for some of the harder to find ingredients I would try your local Asian market...none of the ingredients are too rare. Enjoy...sizzle, sizzle!