[1] Bake your own Irish soda bread with this recipe. Photo © The Baker Chick.

[2] Turn a loaf of Irish soda bread into French toast or bread pudding. This recipe from McCormick has both raisins and caraway seeds. (photo © McCormick).

[3] Irish soda French toast, for breakfast, brunch, lunch or dessert. The recipe is at right (photo © The Shannon Rose).

[4] Irish soda bread pudding. The recipe is at right (photo © The Shannon Rose).

[5] Some Irish soda bread recipes have caraway seeds, some have raisins, some have both and some have neither! These caraway beauties are from Silk Road Spices (photo © Silk Road Spices).

EDITOR’S NOTE: Due to health concerns, most of us won’t be running out today to pick up Irish soda bread. We’d planned these two recipes that use Irish soda bread to make dessert.

We’re sending them anyway, with hopes that they’ll be of use—if not now, then next year.
 
 
We love Irish soda bread so much, that we buy extra loaves to slice and freeze, to extend our enjoyment for a month or two longer.

But if you end up with too much soda bread and not enough space in the freezer, here are two ways to use them the next day or the day after (the bread can be stale, but not rock-hard).

These recipes are courtesy of Shannon Rose Irish Pub, with two locations in New Jersey.
 
 
RECIPE #1: IRISH SODA BREAD DESSERT FRENCH TOAST

Do you really need to top French toast with caramel sauce and powdered sugar?

If you’re serving it for dessert, sure.

For breakfast, brunch or lunch, conventional maple syrup is the way to go.

Ingredients Per Serving

 
For The Batter

 
Preparation

1. PREHEAT the oven to 450°F.

2. WHISK all the batter ingredients together. Heat the butter in a pan.

3. DIP each slice of soda bread into the batter and place into the pan. Cook each side for 3 minutes, until the color is golden brown.

4. REMOVE from the pan and place on a sheet into a 450-degree oven for 3 minutes. Remove from oven and slice each piece in half (at an angle like a sandwich, if the slices allow it).

5. PLATE the French toast and top with strawberries, caramel and powdered sugar.
 
 
RECIPE #2: IRISH SODA BREAD PUDDING

This recipe requires preparation a day (or evening) in advance.

Ingredients For 6 Servings

 
Preparation

1. GREASE a 9″ square pan or a large rectangular pan (e.g. 11″ x 7″) and set aside.

2. CUT the soda bread into 1″ cubes.

3. WHISK the other ingredients together in a mixing bowl and pour the mixture over the the soda bread. Toss.

4. POUR the mixture into the greased pan, cover with foil and let sit overnight.

5. BAKE: Preheat the oven to 300°F and bake the covered pan for 40 minutes. Then turn the oven up to 350°F, remove the foil and bake for an additional 20 minutes until the top is golden brown. Remove from oven and let cool.

6. SERVE hot or cold.
 
 
>>> CHECK OUT THE HISTORY OF IRISH SODA BREAD <<<

If you have clear juice glasses or anything similar—and some extra time on your hands—you can make these clever egg crêpe omelets.

This recipe takes a bit more preparation than a conventional vegetable omelet, but it’s fun to serve.

How do you eat it? With a fork or spoon, from the glass.
 
 
RECIPE: EGG CREPE CONES

Ingredients For 6 Cones

 
Preparation

1. PREPARE the vegetables. Peel the sweet potato and slice it into thin strips and rub with 1 tablespoon olive oil. Lay the strips on a sheet pan, season with salt and bake at 400°F for 8 to 10 minutes or until cooked through. Set aside.

2. PEEL the asparagus with 1 tablespoon of olive oil and salt; roast on a sheet pan at 400°F until they just start to soften. Set aside.

3. BLACKEN the outside of the red pepper over a gas flame* on the stove. Once black, wrap in plastic wrap and put into a container†, let sit for two minutes. Then remove and rub off burnt skin, remove any seeds, cut into long strips, set aside.

[1] Food fun: The recipe is by Chef Paul Sletten of Abreo in Rockford, Illinois.

[2] Each cone requires two eggs (photo © Karen Andrews | Free Images SXC).

5. ADD the goat cheese, thyme, rosemary and fennel seed to a small bowl. Mix together until combined.

6. HEAT the remaining olive oil in a sauté pan and gently sauté the garlic until soft but not brown. Add the spinach and cook until the spinach has just wilted. Season with salt and set aside.

7. ASSEMBLE: Warm all the ingredients and place the six crêpes in front of you. Imagine each one has a large V in the middle of the crêpe and stack your vegetables in the V (so they’ll be in the right place when you roll the cone). Start with a few slices of sweet potato per cone, followed by some strips of red pepper, then three asparagus spears, next some spinach, two sun-dried tomatoes per cone, and finally, one-sixth of the goat cheese mix.

8. STARTING from the left side, roll up the crêpe in a cone shape with vegetables sticking out the top of the cone. Cut parchment paper circles to wrap around your egg cones and place them into the individual glasses or other containers.

When we made the recipe a second time, for lunch, we used a toothpick to spear the middle of the cone, and served the cones on a plate with a mesclun salad.
 
 
>>> CHECK OUT THE DIFFERENT TYPES OF EGGS <<<
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*If you don’t have a gas grill, you can char bell peppers under the broiler. Turn them every few minutes until the skin is blackened.

†We used a quart-size takeout container.

[1] Mirepoix, the basis of much French cooking. In addition to carrots, celery and onions, other aromatics, including garlic, herbs and spices, can be added (photo © Good Eggs).

[2] In addition to carrots, celery and onions, other aromatics, including garlic, herbs and spices, can be added (photo © Good Eggs).

[3] Stocks and broths get much of their flavor from mirepoix (photo © Good Eggs).

[4] Toss mirepoix into scrambled eggs. Here’s the recipe (photo © Just Clean Food).

[5] Julia Child’s roast chicken with mirepoix. Here’s the recipe from Food & Wine (photo © Food & Wine).

Why are meal delivery kits so popular? One reason is that all the ingredients come chopped, measured and ready to cook.

People who want to prepare their own dinners save the time and mess of prepping.

On the other end are people who make their own stocks. They typically freeze raw vegetable ends along with bones for making stocks and broths.

Here’s a third approach:

The next time you’re slicing carrots and celery, onions, bell peppers and other vegetables for one recipe, chop up double or triple the amount and freeze the extra for the next recipe(s).

Just a mini-tip for freezing: Use a heavy-duty plastic freezer bag.

 
Then you’ll be ready the next time you want to cook:

 
 
START COOKING WITH A MIREPOIX

In French cuisine, many recipes begin with a mirepoix (MEER-uh-pwah), also known as aromatics: a combination of chopped carrots*, celery and onions.

Professional chefs refer to it as “The Holy Trinity.”

These vegetables, along with optional ingredients like garlic, herbs, spices and additional vegetables are cooked butter or are added raw or cooked—roasted or sautéed—to sauces, soups, stews and stocks.

In non-butter-based cuisines like Mediterranean cuisines, olive oil is the cooking medium.

Cooking the aromatics helps to release their flavors and aromas, creating a deep flavor foundation for the recipe that follows.
 
How To Measure Your Mirepoix

Recipes will tell you how much to use; but if you’re free-styling, the classic mirepoix ratio is 2:1:1 ratio of onions, carrots, and celery.

How large should your dice be?

It depends on the cooking time. The smaller the dice, the faster they cook.

 
In France, a side dish called matignon, very similar to mirepoix, is cooked and served along with the dish, as a side vegetable.

 
THE HISTORY OF MIREPOIX

Though the browning of aromatics as a base likely dates back considerably, the word mirepoix comes from 18th century France.

The name derives, as do numerous other names of French dishes, from the wealthy employer of the cook credited with establishing and stabilizing it.

In this case, it was Charles-Pierre-Gaston François de Lévis, duc de Lévis-Mirepoix (1699–1757), from a lineage that began in the 11th century. The ancestral base, Mirepoix, is a commune in the Ariège department in southwestern France.

While historians believe that the aromatic mixture existed long before then, they surmised that he was responsible for naming it after the family and making the preparation popular.

As was common nomenclature, the preparation was named for his employer (as were Beef Stroganoff, Charlotte Russe, Soufflé Rothschild, and many more—others named after celebrities).

Also as was common, alas, unless he was a celebrity chef, the names of the chefs who created these dishes were rarely identified.

The Term “Mirepoix”

The term mirepoix did not appear prominently in French culinary texts until the 19th century. We don’t know exactly what a dish à la mirepoix was like in the 18th century.

Printed recipes appear as early as 1814; the famed chef Marie-Antoine Carême published one in 1816.

There are variations with added ingredients, from garlic, ham or pork belly, even Madeira wine.

Combinations in both the French culinary repertoire and other European cuisines may include bell peppers, chiles, ginger, various herbs, leeks, mushrooms, parsnips, shallots and tomatoes, depending on the preferences of regional cuisines.

The Spanish sofrito, soffritto in Italian, often contains parsley. In Cajun and Creole cuisine, a mirepoix or (jocularly so-called) “holy trinity” is a combination of onions, celery, and bell peppers.

A neighbor on our apartment’s floor cooks with a mirepoix almost every night. The minute we get off the elevator and inhale the heavenly aroma, we want to knock on the door and invite ourself to dinner.

It’s just our fantasy; although we have told her how much we enjoy it.

 
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*For white stock, parsnips are substituted for carrots to keep the color pale.

March 12th is National Baked Scallops Day.

This delicious seafood pasta dish tops lemony linguine with sea scallops that are coated in panko breadcrumbs and baked.

It’s an easy weeknight dish.
 
 
RECIPE: BAKED SCALLOPS WITH LINGUINE

Ingredients

 
Preparation

1. PREHEAT the oven to 375°F. Rinse the scallops and pat dry. Cover a baking sheet with parchment paper and set aside.

2. BEAT the egg in a small bowl. Place the flour in a small shallow dish. In a separate bowl, combine the breadcrumbs, grated cheese and garlic.

3. COAT each scallop in the egg, then the flour and then the breadcrumb mixture. Once coated on both sides, place the scallops on a baking sheet.

4. BAKE for 12-15 minutes or until the scallops are opaque and firm and the breadcrumbs have browned. Meanwhile…

5. BRING a large pot of salted water to a boil. Cook the pasta according to package directions. Drain, reserving 1 cup of pasta water.

6. MIX together the lemon zest, juice, olive oil and garlic in a large bowl. Add the hot cooked pasta into a pan with the lemon mixture; stir to coat. Add the hot starchy pasta water to thin the sauce, as desired.

7. DIVIDE the pasta into individual bowls or plates and top with the scallops. Garnish with the fresh parsley and Parmigiano-Reggiano.
 

A BRIEF HISTORY OF SCALLOPS

The fossil record shows that scallops were thriving more than 200 million years ago. The earliest known records of true scallops (those with a ctenolium) can be found from the Triassic period [source].

Today, there are more than 300 living species of scallops. All are members of the Pectinidae family, and are bivalves, with a hinged shell.

Scallops are found around the world, deeper salt water.

Unlike mussels and oysters, the scallop cannot close and seal its shell completely. Some species can actually swim!

The edible portion of the scallop is actually the bivalve’s adductor muscle, which it uses to open and close its shell. It uses this function to propel itself through the water [source].

Like most seafood, scallops are a healthy food: low in calories and rich in protein.

They are a very good source of omega-3 fatty acids and vitamin B12, and a good source of important minerals such as copper, iron, manganese, phosphorus, selenium and zinc.

Here are two of our favorite scallop recipes:

 
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*Mornay sauce is a béchamel sauce with added Gruyère cheese, shredded or grated. Variations can include different combinations of Gruyère, Emmental cheese, or white Cheddar. While Mornay sauce is generally associated with a more elegant dish, Mornay sauce made with cheddar is commonly used to make macaroni and cheese (homemade, not prefab).

[1] Celebrate National Baked Scallops Day with this delicious linguine-and-scallop dish (photo © DeLallo).

[2] Raw sea scallops (photo © Citarella | New York).

[3] When you grate a wedge of Parmigiano-Reggiano, the flavor is so superior to pre-grated cheese (photo © Y. Yang | iStock Photo).

[4] Scallops in the shell. The white muscle, the edible “meat” portion, is removed for consumption. The red portion is the roe, called coral. It is edible, but has a stronger flavor.

One dish that has almost dropped from sight is marinated cucumber salad.

While June 13th is National Cucumber Day, pale-green cucumbers have a place on St. Patrick’s Day: as a side with a sandwich or with a main of seafood, poultry and meat—even corned beef and cabbage or a Guinness beef stew or lamb stew.

So March 17th provides a good reason to whip up an easy cucumber salad.

Cucumbers originated in India, but migrated to Europe as early as Ancient Rome. They were a favorite food of Emperor Tiberius. See the history of cucumbers below.

Published records of cucumber salad appear in 17th century Europe. These cucumber salads were simply sliced and marinated in vinegar or lemon juice, with or without oil. Sliced onion could be added, plus fresh herbs—dill became a favorite pairing, or dill seeds.

Cucumber salad has been a favorite of at least four generations of my family. (We don’t know about the family beyond that, but given that much of the family is from Russia, the odds are that it may be scores of generations.)

Although it’s a great warm-weather dish, we eat cucumber salad year-round: as a side with dinner, as a bed for grilled fish, a condiment on fish sandwiches, on toast and as a filling for toasted pita, as a side with bagels and lox.

Russian style cucumber salad includes sour cream mixed with lots of chopped dill, and sliced onions. And a seasoning of salt and pepper, of course.

Our second favorite recipe is for Greek-style cucumber salad:

 
We like it so much that we keep containers of it in the fridge. If you store it, hold the feta (and grape leaves) aside until you’re ready to serve the salad.

Cucumbers pair with almost any regional or global cuisine. So check out the recipe ideas below, and create your own signature recipe.

Did we mention: Cucumber salad is very low in calories?

And a piece of food trivia: Cucumbers belong to the same botanical family as melons.
 
 
WAYS TO CUSTOMIZE YOUR CUCUMBER SALAD

You can create scores of variations to a standard cucumber salad.

 
Also consider these popular cucumber salads:

 
Check Out These 9 More Ways To Serve Cucumbers
 
 
DO YOU HAVE TO PEEL THE CUCUMBER?

Cucumber peel is a good source of dietary fiber. The flesh is low in calories and high in vitamin K, anti-oxidants and potassium.

Some people may have a hesitance to eat the peel, but try it. The thinner you slice the cucumbers, the easier it is to chew the peel.

In fact, one way to solve the problem is to buy the long English cucumber instead of the fat, waxed supermarket variety. Many supermarkets carry them.

Also called the burpless cucumber, European cucumber, hothouse cucumber and seedless cucumber, these cukes are thin skinned and almost seedless. They are easily 12″ to 14″ long, but some grow up to two feet in length (photo #6).

English cucumbers were actually bred to eliminate some of the more undesirable characteristics: a tough outer skin, large seeds, in some varieties, a bitter taste, and yes, burping.
 

CUCUMBER HISTORY

The cucumber originated in India and was cultivated more than 4000 years ago. Easy to cultivate, it spread to other parts of the Pacific.

By the first century B.C.E., it was traded to ancient Greece, Rome, the Middle East, and to modern-day Bulgaria and Serbia.

[1] Cucumber and honeydew salad with lemon and a garnish of mint and birds-eye chile. Here’s the recipe (photo © Good Eggs).

[2] Cucumber salad with blackberries, fresh herbs and yogurt dressing. For eye appeal (and fun), the cucumbers are cut in triangles (photo © Good Eggs).

[3] Hot and spicy: cucumber radish salad with habanero, a sour cream-yogurt dressing and a cilantro garnish (photo © Melissa’s).

[4] Israeli salad: cucumbers, tomatoes, parsley and scallions. Here’s the recipe (photo © PushLama | iStock Photo).

[5] Sweet-and-sour Asian cucumber salad. Here’s the recipe (photo © Sunset Grown).

[6] English cucumbers are 12″ to 14″ long, as you can see compared to a conventional American supermarket cucumber (photo © Mastronardi Produce | Sunset Grown).

The Roman Emperor Tiberius (14 B.C.E. to 16 C.E.) ate cucumbers every day of the year. Special gardens were tended just for his vegetables. In the winter, the cucumbers were grown on bed frames or wheeled carts that were moved around to follow the sun, and brought indoors at night for warmth.

(The first practical greenhouse was invented by the French botanist Charles Lucien Bonaparte during the 1800s, to grow medicinal tropical plants.)

Because it is such a prolific grower (one vine grows many cukes), the vegetable was inexpensive and accessible to both the wealthy and peasants. In addition to eating, cucumbers were widely used as medicinal remedies.

After the fall of Rome, cucumbers receded for a long period, resurfacing in France at the court of Charlemagne in the late 8th and 9th centuries.

 
In 2010, worldwide cucumber production was 57.5 million tons, with majority of the world’s production and export coming from China (40.7 million tons).