Posted on 02/22/2018 4:20:07 PM PST by Jamestown1630
When I was young and single, I rented part of an older lady’s house for many years. She had children who had become vegetarians, and was always hunting for something meatless but special to make for holidays. One Christmas she made this Dilled Vegetable-Barley Soup, from Molly Katzen’s ‘Enchanted Broccoli Forest’; it became one of my favorite recipes, and Katzen’s book one of my all-time favorite cookbooks. If you aren’t averse to the wine, add it, as it really brightens the soup; but the recipe is still very good without it. I’ve never used the fennel in this recipe, but you may want to include it. (In my experience, this soup freezes well.)
Dilled Vegetable-Barley Soup
1/2 cup uncooked pearl barley
5 1/2 cups water, divided, more if needed
2 to 3 tablespoons butter or canola oil
2 cups minced onions
1 1/2 to 2 teaspoons salt
1 bay leaf
2 medium-size carrots, diced
1 medium-size rib celery, minced
1 pound mushrooms, chopped
4 cups water or broth
6 tablespoons dry white wine, optional
1 tablespoon fresh lemon juice
3 tablespoons minced fresh dill or 1 tablespoon dried dillweed
1/2 cup minced fresh fennel, optional
2 large cloves garlic, minced
Freshly ground black pepper, to taste
Optional toppings: Sour cream or yogurt; toasted sunflower seeds; minced fresh parsley or chives or combination
Place the barley and 1 1/2 cups water in a small saucepan. Bring to a boil, cover and lower the heat to a simmer. Cook about 30 to 40 minutes, until tender.
Melt the butter or heat the oil in a soup pot or Dutch oven. Add the onions, salt and bay leaf and cook over medium heat until the onions begin to soften, for 5 to 8 minutes.
Add the carrots, celery and mushrooms, and cook over medium heat, stirring occasionally, for about 10 minutes. Add 4 cups water, the wine if desired, lemon juice and cooked barley. Lower the heat to a quiet simmer. Cover and let the mixture bubble peacefully for about 30 minutes. The soup will thicken -- you might want to add more water.
Shortly before serving, stir in the dill, fennel if desired, garlic and black pepper. Taste to adjust the seasonings. Serve hot with all, some or none of the optional toppings.
___________________________________________
While thinking about barley soup, I happened to find ‘The Dragon’s Kitchen’, the website of a blogger from Ontario, who made a project of re-creating recipes from the menu of the Titanic. They include a ‘cream of barley soup’ which looks very comforting:
http://www.thedragonskitchen.com/2012/01/cream-of-barley-soup.html
And here’s a link to the page about the ‘Titanic Project’:
http://www.thedragonskitchen.com/search/label/Titanic%20Project
-JT
I’d forgotten how good that barley soup recipe was. It is also one of my fav cookbooks! Thanks for posting this.
That sounds delicious! I love dill in just about any form.
have one of the original versions that I bought in a shop in Hollywood.The Prices could really cook. I am glad it’s been republished.
We noshed on chicken soup most of the week. I picked up a 5-pound bag of dried shiitake mushrooms a while back, and they do wonderful things for soup.
I had this soup at a cooking class here in upstate SC and my husband keeps reminding me that we need to make it again.I just found it in one of my files. It is very filling, but a glass of bourbon goes down very well with it! I use red sweet potatoes for this and have also tried it with butternut squash-also very good.
We have two quart jars of dried Shiitake that a friend gave us to try. I had boring everyday button mushrooms to use up for this last batch of soup. Turned out great; enough to eat and some to freeze. :)
Ina’s recipe for this soup is really good.
https://www.foodnetwork.com/recipes/ina-garten/rich-beef-barley-soup-recipe-2041687
Seville Vinaigrette
Good with steamed broccoli, fish, with almost anything. More subtle than lemon dressing.
METHOD Zest half the Seville orange before juicing. Whisk w/ 80ml evo, 10-20ml Seville
juice, hefty pinch of Maldon salt. Taste and keep adding Seville juice as needed.
Broccoli with Seville Mayo Dip
Especially good when you sprinkle the broccoli w/ bts of dried Seville zest.
(Pare the peel and dry in a low oven 40 min-or so til hard and crackly).
MAYO Just add Seville orange juice to mayo w/ a bit of light olive oil.
===========================
FRILLY LEMON MELTAWAYS---save these pretties for your Easter Sunday dessert table
Cut out lemon cookie dough w/ scalloped cutter---pipe on ruffles of buttercream frosting.
Today I made cranberry chutney with cranberries, onion, garlic, tamarind paste (sour and salty!), orange zest, brown sugar and apple cider vinegar. It's cooling as we speak.
I’ve used this recipe. It works out perfectly. I made it in my cast-iron grill pan and got nice little char marks on the tortillas. Just another version of grilled cheese.
Your chutney recipe is fantastic-—wow factor at mach one speed.
I throw everything into it! Just a balance of flavors, really.
THE PERFECT PALOMA
METHOD Mix well 1 1/2 shots reposado tequila (any good quality blanco), juiced ruby grapefruit
half, 1/2 shot agave or simple syrup. Pour into ice-filled glass. Top w/ club soda, squeeze of lime juice.
SERVE w/ wedge of lime.
That’s a beautiful cocktail. Wish I had one now!
It’s beautiful....and tastes good, too.
Course you have to like grapefruit juice to like the beverage.
“Course you have to like grapefruit juice to like the beverage.”
And NOT be taking a statin.
.
ORANGE BREAD
PREP Quarter washed thin-skinned orange; deseed (do not peel). Proc/puree. Add oj if needed to measure a cup.
BATTER Beat 2 eggs foamy. Add 1/2 c veg oil; beat a min. Add orange puree; stir/combine. Add dry ing alternately w/ 12 oz can evap/milk, tea vanilla (begin/end w/ Dry).
Set in oiled 2-8x5' loaf pans. Let rest 20 min. Sprinkle each loaf w/ tbl sugar. Bake 400 deg 20 min. Open oven; score tops lengthwise w/ sharp knife. Reset/bake 300 deg 40 min (tester in center comes clean). Let rest in pan 20 min; turn out on server.
NOTE: Can bake in 5 mini bread pans 400 deg 20 min; then reduce to 300 deg; score tops lengthwise. Bake 20 min (tests done).
DRY ING 4 c flour, cup sugar, 1/2 tsp salt, 2 tbl b/powder
That looks like an excellent recipe. Orange in any baked good turns into magic. Like drinking orange soda when you were a kid.
It is good. One poster mentioned she cooked her salmon in orange soda. Said it tasted fabulous.
Very cool post! I always figured I was the only one who did not know why lime was used. Thanks ; )
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