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Irish Soda Bread recipe
- 1 pound all-purpose flour (about 3 1/2 cups)
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 13 to 16 ounces buttermilk (depending on the consistency of the buttermilk)
- Preheat the oven to 450 degrees.
- Mix the flours in a large wide bowl; add the salt and sieved baking soda. Lift the flour up with your fingers to distribute the salt and baking soda.
- Make a well in the center and pour in all the buttermilk. With your fingers stiff and outstretched, stir in a circular movement from the center to the outside of the bowl in ever increasing concentric circles. When you reach the outside of the bowl, seconds later, the dough should be made.
- Sprinkle a little flour on the worktop. Turn the dough out onto the floured worktop. Fill the bowl with cold water so it will be easy to wash later.
- Sprinkle a little flour on your hands. Gently tidy the dough around the edges and transfer to oven tray. Tuck the edges underneath with your hand; gently pat the dough with your fingers into a loaf about 1 1/2-inch thick. Now wash and dry your hands.
- Cut a deep cross into the bread (this is called ‘blessing the bread’) and then prick it in the center of the four sections to let the fairies out of the bread.
- Bake in the preheated oven for 15 minutes, then turn the oven down to 400 degrees for another 15 or 20 minutes. Turn the bread upside down and cook for another 5 to 10 minutes until cooked (the bottom should sound hollow when tapped). Cool on a wire rack.
Hannaford MAAC-n-Cheese Fest - Pork Belly Mac & Cheese
- 1 pound of cooked mini penne or cavatappi pasta
- 8 slices pancetta, julienned
- 6 slices sopresatta, julienned
- 8 slices pepperoni, julienned
- 2 ounces olive oil
- 2 ounces butter
- 1/2 cup flour
- 1 tablespoon garlic, minced
- 2 tablespoons shallots, minced
- 4 cups whole milk
- 1/2 cup cream
- 1 teaspoon red pepper flakes
- 6 basil leaves
- 2 bay leaves
- 1 pinch white pepper
- 1 teaspoon salt
- 2 cup shredded asiago
- 2 cup shredded fontina
- 1 cup shredded fontinella
- 1/2 cup pecorino
- 1/4 cup fried panko
- 8 1/4-inch-thick slices of cooked pork belly
- Heat oil in a medium sautée pan and add the olive oil, sopressatta, pepperoni and pancetta.
- Cook until the meats begin to get crisp and strain the fat into a tail pot.
- Set crisp pork aside.
- Add butter to the strained fat in the pot and heat until melted.
- Add shallots and garlic and cook for 2 minutes.
- Add flour and make a roux, cooking for 2 minutes.
- Whisk in the milk, cream, salt, red pepper flakes, basil, bay leaves, and white pepper.
- Cook until thickened and the flour taste has cooked out.
- In a separate pan, season pork belly with salt and pan-sear pork belly until golden on both sides.
- Turn off heat on the milk sauce and stir in all the cheese until melted.
- Stir in pasta and serve garnished with fried panko bread crumbs and seared pork belly.
For the pork belly:
- 4 pounds pork belly
- 1/4 cup sugar
- 1/8 cup salt
- 1 teaspoon black pepper
Instructions for pork belly:
- Combine sugar, salt, and pepper.
- Rub pork belly all over with salt mixture and place in a Pyrex dish.
- Cover with plastic wrap and foil and place in a 250-degree oven.
- Cook for 4 hours.
- Remove from oven and cool completely before slicing.