Irish Soda Bread Recipe

Summary: Quick, easy and delicious,try this bread on St. Patrick’s Day. Best made ahead of time, which can make entertaining family and friends easier.

Prep time: 15 min  |  Yield: Makes one 9×12 loaf.

• 3 cups all purpose flour
• 1 Tbs. baking powder
• 1/3 cups white sugar
• 1 tsp. salt
• 1 tsp. baking soda
• 1 egg, lightly beaten
• 2 cups    buttermilk
• 1/4 cup butter, melted
• 1/2 cup raisins, optional

1. Preheat oven to 325°. Grease a 9”x 5” loaf pan.
2. Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Add raisins if using. Stir in butter. Pour into prepared pan.
3. Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.

Porterhouse-Shrimp-Salmon Weekly Special

Each weekend, Edgar’s Restaurant of Akron Ohio offers specials that are not normally on the everyday dinner menu.  Check back each week for our latest specials.  This weekend:

Thursday Feb. 4 – Saturday Feb. 6th 2010

Appetizer

Steamed Mussles with shaved carmelized garlic,  apple smoked tomatoes, finished with basil and butter……$9

2xBake
Ham, swiss, caramelized onion and rosemary

Soup Du Jour
Southwestern Potato Soup with smoked ribeye served with cheddar cheese garnish

Entrees

Grilled Mediterrian shrimp and scallop mixed vegetable skewers, country rice pilaf, and warm grape tomato compote with capers and red onion……$23

Citrus and Thyme seared Norwegian salmon, balsamic and honey reduction, yukon gold scalloped potatoes and Tuscan spinach……$22

Grilled 18oz Porterhouse, blue cheese and apple smoked bacon potato cake, mixed herb and garlic sauteed mushroom medley, and veg du jour   $25 ………………………..T Bone….$20

Celebrate Valentine’s Day at Edgar’s!

Join us February 12 and 13 for romance and dining. Dinners include a bottle of house red or white, or champagne toast.

Appetizers

• Lobster Bisque
• Warm Goat Cheese Tart
• Spinach Salad with Strawberries, red onion, balsamic vinaigrette and feta cheese

Main plates

• Pan seared Sea Bass with Saffron Broth, Clams, Potato Gnocchi
• Grilled Lamb Loin Chops with Rosemary and Crab Mash
• Filet Mignon with Apple Smoked Bacon Burgandy Demi-glace
• Stuffed Chicken Breats with Parmesan Crispy Onion Straws
• Variety of Lobster Combinations with Drawn Butter and Lemon

Desserts

• Chocolate Covered Strawberries
• Chocolate Surrender Cake
• and other delicious assortments

Appetizer, salad and choice or entree and dessert, $35-55 per person.

Reservations highly recommended.

Thank you for your continued support.
— Glenn, Dave, Debbie and staff

 

Cara’s Cuban Black Bean Soup Recipe

Summary: Another fine recipe from our pastry chef – just in time for winter warm up and Mardi Gras.

Prep time: 1 hr  45 min – *see prep |  Yield: Serves 8 as dinner, more as an appetizer

Ingredients

• 1 pound dried black beans, rinsed and soaked in 4 quarts of water overnight or 6 hours
• 2 bay leaves
• 5 cups water
• 1/8 tsp baking soda
• ½ tsp salt
• 4 tbsp olive oil
• 1 large yellow onion, chopped fine
• 1 medium sweet potato, chopped into ½ inch pieces
• ½ carrot, chopped fine
• 1 celery rib, chopped fine
• ½ tsp salt
• 4 medium garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp chili powder
• 2 c. chicken stock or broth
• 1 tbsp molasses
• 1 red bell pepper chopped
• 3-4 tbsp limejuice, divided cilantro, fresh, chopped, sour cream
  

*Prep – Rinse and soak beans in 4 quarts of water 6 hours or overnight. Drain to use in recipe.

Instructions

1. Place beans, bay leaves, salt and baking soda with 5 cups water in a thick-bottomed pot. Bring to boil, reduce to simmer, cover and cook 1½ hours or until beans are tender. Remove bay leaves.
2. In another 8-quart thick-bottomed pot heat olive oil. Add the onions, celery, sweet potato and ½ tsp salt. Cook, stirring occasionally, until light browned and softened, about 10-15 minutes. Reduce heat to medium and add cumin, chili powder and garlic. Cook for 2 minutes stirring constantly.
3. Add the beans, their cooking liquid, chicken stock, molasses, and bell pepper. Bring to a boil then reduce heat to a simmer.  Cook, stirring occasionally, for 20-30 minutes
4. Remove 4 cups of the soup (about ½) to a blender.  Puree until smooth and return to the pot of soup.  (You may need to puree the soup in smaller portions, depending on the size of your blender.  Don’t fill the blender more than ½ way and hold the lid while blending.)  Add 3 tbsp of limejuice. Salt to taste.  Mix 1 tbsp lime juice with sour cream and cilantro and use as garnish in top of soup.

Garnish: Mix 1 tbs lime juice with sour cream and cilantro.

Black Beans and Your Health

Black beans, also referred to as turtle beans, due to their shiny, dark, shell-like appearance and are loaded with cholesterol-lowering fiber, high quality protein and virtually fat-free.  Black beans are an especially good choice for people with diabetes, insulin resistance or hypoglycemia as the high-fiber content prevents blood sugar levels from rising too quickly after a meal.  Black beans are also loaded with Antioxidants, molybdenum, folate, tryptophan, magnese, vitamin B1, phosphorus, iron and magnesium.  Learn more about the health benefits of black beans.

Celebrate New Years at Edgars

Celebrate at Edgar’s!

Join us and ring in the new year with taste, style and champagne.

Chef Glenn has created a fabulous, all-inclusive menu finished with a champagne toast.

 

Choice of soup:

❖ Edgar’s Clam Chowder or

❖ Wild Mushroom Bisque with Fried Oyster Crouton

❖ Grecian Salad with Feta cheese, Kalamata olives, grape tomatoes and herb dressing.

Choice of main plate:

❖ 8 oz. Grilled Apple-smoked, Bacon-wrapped Tenderloin Filet

❖ Grilled Twin Lamb Chops

❖ Parmesan and Sundried Tomato-crusted Halibut

❖ Classic Surf-n-Turf of Petite Filet and Lobster Tail

❖ 10 oz. Broiled Lobster Tail

❖ Jumbo Crab-stuffed Airline Chicken Breast

❖ Seafood Risotto with Jumbo Shrimp, Clams, Mussels and Jumbo Crabmeat

❖ Grilled Vegetarian Pasta with Saffron Pappardelle Pasta

❖ Choice of exquisite desserts

❖ One flute of champagne

$35-75 per person