The roots of this very simple recipe
|- Google Images (bakingbites.com)|
are traditionally Irish. Think tiny, thatched-roofed cottages … open hearth fires … heavy soup pots hanging over the coals. Or, in present-day times, think charcoal-fired barbecues, which impart more flavor to this bread than barbecues fired by gas.
Irish Farls start with yesterday’s recipe for Irish Soda Bread. Trim inch-thick (2.54 cm-thick) slices into triangular wedges. Lightly spray-grease a heavy cast-iron skillet or griddle. Place griddle over the open flame of a charcoal barbecue or gas stove, preheating until moderately hot. Toast triangles 8-to-10 min. per side. Serve at once, with butter and jam.
Although I wouldn’t do it (and I’m sure you wouldn’t, either), I can see the Irish of 200 years ago dipping this toast into hot drippings.
Cooking over an open flame or a wood-fired oven is more of an art than a science. For a marvelous essay on how cooks coped, go to:
To mentally transport yourself to those Irish times of yore, see:
One final, nostalgic word: I dedicate this recipe to one of my oldest and dearest Irish friends. Alison L. is in hospital battling a serious illness. To paraphrase an Irish blessing: May the road rise up to meet her … May the wind always be at her back … May God hold her in the palm of His hand.
Tomorrow: Creamy Broccoli Soup.