Nana Cooks

I guess every family has secrets. Some are so well kept they just pass out of memory. Some go on for years and then –zap– there you are caught by surprise at some one’s distant knowledge, when suddenly a secret is brought to your attention.

 I think there are at least two type of family secrets: the one’s that are family skeletons that tend to rattle people when talked about, and the type that cause you to wonder, “what’s is all the secrecy about?” I’m certain my family has a few skeletons, but the one I’m writing about is the latter type.
And NO ONE talked about it for over 60 years, but here it is: I’m 1/4 Irish. Is that a joke? Who could possible care?! But somehow my family cared.

But for me it quickly became funny!

I learned this gem a few years back from my elderly aunt. Turns out my grandmother’s [the one with the tobacco farm] parents came over from Ireland. Exactly how they arrived in this country isn’t clear. Grandma’s marriage to a gentleman with English background made my mother 1/2 Irish. Which she never mentioned.
It was the “never mentioning” that kinda’ surprised me. You would think it would have come up in conversation. Like when my sister married a man who was 100% Irish. Or when Kennedy was elected President, or when he went to Ireland, or when he died.
But, nada from any family member until recently. Because it was so not talked about and we were  led to believe that we were 100% English, my sister and I were quite surprised. Actually, my sister was a little dismayed, but I believe she is reconciled to the information. Now it is a reason for laughter and amazement.

 I’m Irish!!   But before we don too much green–my family colour would be orange. So I’ll go on celebrating St Patrick’s Day the way I always have–I’ll keep a secret and wear green!

To help celebrate this great day, I have an easy, quick, and very good soup to share. Of course it is Irish potato soup. Does anyone else remember when all white potatoes were called Irish potatoes? I am also adding a recipe for Irish soda bread. This has got to be the easiest bread to make, and is surprisingly good.

So, as you enjoy St Patrick’s Day you can quickly whip up an Irish soup, and if you’ve planned a little, real Irish bread. All from a women who’s really Irish–at least a little.

Potato Soup 

I first made this soup when my kids were very young.  It was quick and easy, and everyone liked it.  I have no idea where I got the recipe, or how much I may have changed it from the original. But as with most soup, you can vary the amount of each item to suit your need. I will give amounts in general terms. Cooking hint: try a product called “Better Than Bullion” when you need broth.  Easy to store, easy to measure, and excellent taste.

* 4 – 5 Irish potatoes

* 1 – 2 onions [any type but red]

* 3 – 4 peeled carrots

* 1 – 2 stalks of celery

*  some butter

* 1 large can of condensed milk

*  water for cooking

*   you may add 1 cup broth–can be chicken or vegetable–don’t over do broth

Chop the carrots and celery into small pieces.  Heat a heavy bottomed pot and add  one or two tablespoons of butter.  Stir in carrots and celery. Cook for about 5 minutes. Stir occasionally. Chop onion rather small, and add to carrot and celery mix and cook another 5 minutes. Stir.

Peel and chop potatoes into half inch cubes.  Add to pot and just  cover with water and broth. Cook until potatoes are done.  Add can of  milk. 

Add salt and pepper to taste.

Turn off heat ands let soup rest for 5 minutes.

Soup’s on! 

The Soda Bread also has a secret:  it is actually a very large biscuit.  But it is a good biscuit, makes wonderful toast- with butter,or cheese,or French! And so very, very easy. I understand you can fancy this up by adding 1/4 cup of sugar and 1/2 cup of raisins, but I did mine plain–with great success.

After cooking this bread, it should be wrapped in a damp cloth and allowed to rest and settle for 8 hours.  It is best that way.  I tried it while fresh from the oven, and it was quite good then too.  The wrapping made it even better.  I kept it stored in a tightly closed container after the initial wrapping and was able to enjoy it for days.

This is from”The Fannie Farmer Cookbook”, 13th edition.

* 4 cups flour

* 1 & 1/2 teaspoons salt

* 1 teaspoon baking soda

* 2 cups buttermilk

Preheat oven to 375*. Grease a baking sheet or a cake pan.  I liked the cake pan.  Put all dry ingredients in a large bowl.  Mix with a fork.  Add buttermilk and stir quickly until mixture  holds together. Place on a slightly floured surface and knead for about 30 seconds.  [Everything in this is done quickly--because the only leavening action is between the soda and the buttermilk- and it happens fast.] Place  the dough in cake pan in a slightly rounded mass and slice an X on top. [this is supposed to let the devil out--but most likely allows for proper cooking of a large loaf.]  Cook for about  40 -50- minutes, until it is nicely brown.  The X will have opened.  Let it cool, and then wrap in a slightly damp towel for at least  8 hours. 

The soup and the bread are good and make a wonderful supper on any weeknight–any time of the year.  And both bread and soup last for several days.  Wonderful.

I hope you enjoy cooking–and get lots of compliments in the kitchen!

Have a Happy St. Patrick’s Day–no matter what colours you wear!