Buffalo Rising Online

Feb 12th, 8:54am By Christa Glennie Seychew

Local author, Robert S. Swiatek will be making an appearance at Talking Leaves on Elmwood Wednesday night, February 13, at 5PM.

Stop in for a chat about any of his many books, including Don't Bet On It, Tick Tock, Don't Stop- A Manual For Workaholics, For Seeing Eye Dogs Only and his latest, This Page Intentionally Left Blank (Just Like the Paychecks of the Workers), which, incidentally, was a finalist for the 2007 Indie Book Award. For more information about Mr. Swiatek's many books, check out his website at www.bobcooks.com.

Mr. Swiatek also considers himself to be a bit of a cook and has published a cookbook full of recipes and stories called The 'Read My Lips' Cookbook. You can check out some of his recipes online, or try one first hand. He's been kind enough to share this recipe for Irish Soda Bread with YUM readers today. He'll also be offering free samples of it during his appearance at Talking Leaves.

Robert Swiatek's Irish Soda Bread


1/2 cup brown sugar ∙ 2 tbsp caraway seeds ∙ 2 cups milk ∙ 1 tsp baking soda ∙ 2 tbsp vinegar ∙ 2 tsp baking powder ∙ 1/2 cup raisins ∙ 2 tbsp butter ∙ 2 tbsp butter, cut into bits and softened ∙ 1 tbsp sugar ∙ 4 cups flour

Heat oven to 350 degrees.

In a large mixing bowl, dissolve the brown sugar in milk and add the vinegar. Soak the raisins in hot water in a separate bowl. In another bowl, combine the butter with the flour and work it with your fingers until it is blended in.

Squeeze out the water from the raisins and add to the flour mixture, along with the caraway seeds, baking soda and baking powder. Mix thoroughly, add the milk mixture, and stir until all ingredients are blended. Melt 1 tbsp of butter and grease a heavy iron skillet with the other tbsp of butter. Pour the batter into the skillet and even it out with a spatula. Sprinkle melted butter over the top of the batter. Do the same with the sugar. Put skillet into the oven and bake for 45 minutes or until bread is done.

A toothpick inserted into the dough should come out clean. Remove from oven and turn bread onto a rack and cool completely. Serve.


Talking Leaves Books
951 Elmwood Avenue, Buffalo, 14222
716.884.9524