In addition to all the delicious apple and pumpkin goodies that are floating around this time of year, fall is also a wonderful time to make comforting soups and hearty breads. Together these make a delicious and filling meal that warms you right up.
The salmon chowder is adapted from a tuna chowder recipe in an old cookbook I have. The soda bread is from my sister's blog, Fabulous Food! Both turned out delicious, perfect comfort food for a crisp autumn evening. As an added bonus, both were also fairly quick and easy.
1 small onion, chopped
1 stalk celery, chopped
1 carrot, chopped
3 tbsp. butter or margarine
3 cups diced raw potatoes
2 1/2 cups water
1 1/2 tsp. salt
1/4 tsp. pepper
2 1/2 tbsp. flour
2 cups milk
1 (14.75 oz) can salmon, drained, bones and skin removed, broken into chunks
Saute onion, celery, and carrot in butter until tender, about 5 minutes. Add potatoes, water, salt, and pepper. Heat to boiling and cook over medium heat about 15 minutes.
Combine flour and milk. Stir into potato mixture. Cook until thick, stirring constantly. Add salmon. Heat through and serve.
Irish Soda Bread
3 cups wheat flour
1 cup white flour
2 tsp baking soda
1 tsp salt
1 tbsp soft brown sugar
2 cups buttermilk or milk soured with lemon juice
Sift the white flour and baking soda together. Add the wheat flour, salt, and brown sugar and mix well. Make a well in the center and add about 2/3 of the buttermilk. Quickly and gently mix the flour in with the milk, use your hands rather than a wooden spoon. If too dry, add some more of the milk. Shouldn't be too firm, keep it a little sticky. Kneading is not necessary, just dust your hands with enough flour so you can shape it without it sticking to your fingers.
Shape into a round loaf and place on a baking tray. Cut two deep slashes across the top, either side by side like a loaf of french bread, or criss cross. Bake at 450 for 10 minutes, then reduce to 400 and bake another 15. Take out, turn over and tap the bottom. If it sounds hollow, it is done. If it doesn't, pop it back in for another 5 - 10 minutes. Cut into wedges and serve warm.