Our post last week updating you on the kitchen status in PaPa’s suites has us excited thinking about everything these state-of-the-art kitchens will soon be cooking up. To help flex your culinary skills we took to PaPa partner SPUD and found some great recipes to help stay warm in the dark days of a Vancouver winter.
Irish Soda Bread
- 4 cups all-purpose flour
- 4 tablespoons white sugar
- 1/2 cup butter, softened
- 1 cup buttermilk
- 1 egg
- 1/4 cup butter, melted
- 1/4 cup buttermilk
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1/2 teaspoon salt
1. Preheat your oven to 375 degrees.
2. In a large bowl, mix together all the dry ingredients with the softened butter. Stir in the first cup of buttermilk and the egg.
3. Briefly knead the dough on a lightly floured surface into a round loaf. Mix the remaining butter and buttermilk together and brush over the dough. Cut a large x in the dough, about 1/4 to 1/2 of the way down.
4. Bake for about 45 minutes, until a toothpick comes out clean. Don't be afraid to re-brush the loaf with the buttermilk mixture while it bakes.
Contributed by: Master Chef spif, spud! Culinary Institute
Acorn Squash and Apple Soup
- 2 acorn squash, halved and seeded
- 3 c vegetable stock
- 2 tart green apples, cored and chopped
- 1/2 c chopped onion
- 1 c apple juice
- 2 tsp grated fresh ginger
- 1/2 tsp salt
- 1 tbsp lemon juice
- Pepper to taste
- Plain yogurt
- 1 green onion, finely chopped
1. Place squash cut side down on steaming rack in a saucepan, over simmering. Cover & steam until tender, about 10 min. Let squash cool until it can be handled. Scoop flesh from skin.
2. Combine 1/4 c stock, the apples and onion in med saucepan. Cover and cook over low heat 10 min.
3. Add squash, remaining stock, apple juice, ginger and salt. Cover and simmer until ingredients are very tender, about 20 min.
4. Puree soup in batches in processor or blender (optional). Reheat soup gently. Add lemon juice. Season with salt and generous amount of pepper. Serve garnished with yogurt and green onion.
Contributed by: Master Chef spif, spud! Culinary Institute
