Hi friends and family, near and far. This is my first post in over a year and, unfortunately, I do so in trying times. I have felt compelled these past few months to return to this space because of so many of you who have written to thank me for my recipes. The escalating events of the past few weeks have only strengthened desire. I want to be able to support others from the safety of my home, while also keep myself from going stir-crazy during all this isolation.

So, with that, I’ve decided to start sharing a daily recipe here and on my Instagram to help inspire and motivate you and myself to step into the kitchen. I mean, we now have more time than ever to step into the kitchen - something that often not only results in sustaining and nourishing each other, but also in imbuing fun, excitement, and novelty to our day. Yes, there will be khachapuri and blinchiki, but there will also be pantry-driven and easy, feel-good dishes, too. I’ll also highlight favorites from cookbooks and other authors, chefs, and bakers. To keep myself accountable and make this doable on a daily scale, I won’t always accompany these posts with texts or pretty photos and I hope that’s ok.

Kicking things off is a recipe for Irish Soda Bread. My version is like a lighter, less sweet cousin of a scone and it comes together with ingredients that you probably already have in your pantry. I’ve also studded mine with currants and fennel seeds and perfumed it with orange zest, but you can use raisins or caraway seeds instead or omit them completely. Eat it for breakfast or as a snack, on its own or with a generous pat of (Kerrygold!) butter. Some jam or marmalade won’t hurt too… You’ll find that soda bread shouldn’t be relegated to the holiday.

Give it a try and let me know what you think. And don’t forget to share and tag me! I want to see your creations <3

Sending lots of love,
Polina

PS if there’s a certain recipe you’re hoping I share or tackle, let me know and I’ll get to work :)

IRISH SODA BREAD

makes 1 loaf

Ingredients

4 cups (560 g) AP flour (substitute 1/2 to 1 cup (70 to 140 g) for ww or spelt flour)
3 tbsp sugar
1 ½ - 2 tbsp fennel (or caraway) seeds, toasted if you're not lazy like me, crushed
1 ½ tsp baking powder
1 tsp baking soda
1 tsp kosher salt
5 Tbsp unsalted butter, cold, cubed
¾ cups (100 g) plump currants, golden or regular raisins
2 cups (235 ml) buttermilk, cold (can also use equal amount plain yogurt OR 2 T lemon juice or vinegar plus enough whole milk to make 2 cups, let sit for 10 -15 min before using)
1 large egg (optional for cakier texture)
Zest of 1 orange

Preheat oven to 400F. Lightly grease a 10-12 in cast iron skillet or baking sheet.

In a large bowl, whisk together flour(s), sugar, fennel seeds, baking powder, baking soda, and salt. In a liquid measuring cup, whisk together buttermilk, egg, if using, and zest.

Working quickly, use a pastry blender, fork, or your fingers to cut butter into flour until it resembles coarse meal. Stir in currants.

Add buttermilk to flour-butter mixture and begin to stir with wooden spoon. When it starts to become hard to mix with a spoon, switch over to your hands and mix/knead it gently until it just comes together in one slightly shaggy, sticky mass. Don't overmix! Just enough to hydrate the flour and bring it all together. Pat it into a round and transfer it to your pan.

Use a serrated knife to cut an X on the top about 1/2- to 3/4-in deep. Brush with 2 tablespoons of buttermilk or regular milk if you want a nice golden color at the end.

Bake for 45 to 60 minutes or until soda bread is golden brown, the X part no longer looks raw/wet, tester comes out clean, and loaf sounds hollow when tapped. Let cool for 10-15 minutes before digging in. Serve with salted (Kerrygold) butter. Jam or marmalade is nice too. Plastic wrapped, it will keep for up to 3 days at room temperature.