Shoptalk by Sturbridge Yankee Workshop

Ingredients

• 4 cups all-purpose flour, plus more for dusting
• 3 tablespoons granulated sugar
• 2 teaspoons baking soda
• 1 1/2 teaspoons cream of tartar
• 1 1/2 teaspoons kosher salt
• 1 1/2 cups buttermilk
• 1/2 stick (1/4 cup) unsalted butter, melted
• 1/2 cup currants

• Preheat the oven to 400 degrees F.
• Whisk together the flour, sugar, baking soda, cream of tartar and salt in a large mixing bowl.
• Stir in the buttermilk and 3 tablespoons of the melted butter, using a fork, then stir in the currants. Once combined, the dough should come together. Turn the dough out onto a floured surface. Knead gently for just a few turns until the dough can be shaped into a 6-inch round (do not over-knead).

• Place the shaped dough into a cast-iron skillet or sheet tray. Cut an “x” into the top of the round loaf, using a knife.
• Bake until the center has cooked through (testing with a skewer), about 40 minutes. Slather with the remaining tablespoon melted butter.

Ingredients

• 4 russet potatoes, cleaned, peeled and cut into 2 inch chunks
• 1 stick unsalted butter, divided
• 3/4 cup heavy cream
• 2 garlic cloves minced
• 2 leeks, cleaned and whites thinly sliced
• 2 bunches kale, stems removed and chopped
• 2/3 cup chicken broth
• Salt and pepper to taste

• Place the potato chunks in a large pot and fill with water to cover.
• Bring the potatoes to a boil on medium-high heat and continue to boil until the potatoes are fork tender, 20-25 minutes.
• Place 6 tablespoons of butter, cream and garlic in a small saucepan and bring up to a simmer on medium-low heat. Cover to keep hot.
• In a large saute pan melt the remaining 2 tablespoons of butter on medium heat and saute the leeks for about 1 minute.
• Add the kale to the leeks and continue to saute for an additional 2 minutes. Season with salt and pepper.
• Pour the broth over the kale and leek mixture, stir and cover.
• Allow the mixture to cook until the kale has wilted and the liquid has cooked off, about 7 minutes.
• Once the potatoes are fork tender, drain them and place them back into the pot.
• Begin mashing the potatoes, while adding the cream mixture a little at a time, until the potatoes are smooth and creamy. Season with salt and pepper.
• Fold the leeks and wilted kale into the potatoes, adjust the seasoning and serve.

Ingredients

• 1 onion, cut into wedges
• 4 potatoes, peeled and quartered
• 1 pound carrots, cut into large chunks
• 3 cups water
• 3 cloves garlic, minced
• 1 bay leaf
• 2 tablespoons sugar
• 2 tablespoons cider vinegar
• 1/2 teaspoon ground black pepper
• 1 (3 pound) corned beef brisket with
• spice packet, cut in half
• 1 small head cabbage, cut into wedges

• Place onion, potatoes, and carrots in a 5-quart slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, and contents of spice packet in a small bowl; pour over vegetables. Top with brisket and cabbage.
• Cover and cook on low until meat and vegetables are tender, 8 to 9 hours. Remove bay leaf before serving.