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.
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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
The LA times tried to trick me. In the paper version (subscribe only because mom must read a paper every morning) there was a wonderful recipe on Saturday for a blood orange tart. Must make. But it called for a rhubarb blood orange cream. Recipe found only online. Ok, went online to their site. Well damn if you don’t have to subscribe and not for free to get the cream to go inside the blood orange tart. Bleep that. I found plenty of orange creams online. Not seeing the necessity for the rhubarb, since I am already combing the stores for rhubarb to make the first pie anyway.
I make a raw cranberry orange chutney, Miss m, and not only do I love tamarind but I have a jar right now in my fridge that I need to use up soon. Great idea. I love the cranberry chutney to use on even just chicken breasts. Can you share your recipe in order for me to know how much chutney to add to how much cranberry? I make mine without a recipe. Is it a tablespoon, or more, to say, one bag of cranberries?
Have you ever tried the Mexican street snack (here sold in gas stations etc) of tamarind with chilis? Fun to eat while driving but you must have something to put the seeds in...
For years I never found orange oranges in the shops in Switzerland. Maybe tangerines at Christmas. But almost all the oranges were blood oranges. I got used to them being oranges.
GLAZED LEMON COOKIES / makes 24
ING 2 c flour, 1/2 ts ea b/soda, salt, tb lemon zest, 2 tb l/juice, 1/2 cup unsalted butter, room temp, cup sugar, lge egg, tsp vanilla
BATTER whisk flour, b/soda, salt, lemon zest. Separately, elec/mixer butter and sugar light and fluffy. Add egg, vanilla, lemon juice and beat/combine. W/ mixer on low, beat in flour mixture.
FINAL Drop heaping tbl dough, inch apart, on two baking sheets. Bake 350 deg til edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 min on sheetpans, then wire rack to cool completely. Glaze and let set an hour.
LEMON GLAZE lemon zest, conf, lemon juice.
That was the rumor I also heard re Vincent Price..... and that he and his wife had an arranged marriage. I can’t recall if Paul Lynde had a wife.
Eggplant Tempura/ Sesame Mayonnaise
PREP Cut 2 med eggplants into 1/2cm slices, sprinkle with salt; steep in colander 30 min.
SESAME MAYO Combine cup mayo, 1 1/2 tb sesame oil, tb ea wholegrain mustard, seasoned rice wine vinegar, 1/2 c chp scallions. Meld flavors a bit before serving.
ASSEMBLY Rinse eggplant; p/towel dry. Dip eggplant in batter; batch fry golden in hot peanut oil 1-2 min; drain. Plate.
SERVE w/ Sesame Mayo.
BATTER Combine 115g tempura flour, small egg yolk and 135ml water (do not over mix, lumps are fine); add salt. Heat peanut oil in deep fryer pan on high.
A lot of them were forced to have wives by the studios. I doubt people believed their marriages were real. Paul Lynde with a woman is unimaginable.
National Enquirer did an expose of Paul Lynde some time ago. It was quite brutal.
What was exposed about Lynde? Must be more than just being gay. Did he mess with younger guys, or was he a raging bitch to work with (could imagine that)?
Interesting. Even his outer persona was of a bitter, critical bitch. Guess the inner matched the outer.
Oh yeah!
I think maybe you were the one that gave the san marano easy sauce recipe with the olive oil. I looked it up on the internet too. We grow our own san marzanos but I have a large can sitting in the pantry. Would love o make that sauce. I found a recipe with olive oil, basil and garlic.
Peanut oil is GREAT for frying. I use it exclusively for fried shrimp, fish or chicken.
Peanut oil is the best.
My choice everytime for frying.
It lends a great flavor to anything you fry in it.
Peanut Sesame Noodles / Serves 2-3 as an appetizer or side dish
ING 4 oz thin wheat noodles (linguine works) 2 tb ea sesame oil chopped peanuts; peanut oil tb minced gingerroot 2 minced garlic cloves,1/2 medium-sized yellow onion, thinly sliced 1/2 medium-sized bell pepper, thinly sliced 4 tb soy sauce 2 tb honey tb lime juice 2-3 tsp chili-garlic sauce (according to spiciness desired) 2 tb peanut butter 3 tb water s/p
METHOD Cook noodles tender but a bit firm. Drain, return to pot, mix in tb ea sesame oil, peanuts.
Heat peanut oil, tb sesame oil over medium-low heat. Add ginger and garlic; stir 30 seconds til fragrant. Add onions, then bell peppers, and sauté for 2-3 minutes.
Mix in soy sauce, honey, lime/lemon juice, and chili-garlic sauce. Stir in peanut butter and adjust the consistency w/ water.
Reduce heat to low and add the noodles; s/p. Can make ahead to here. Cover/set on counter.
Serve warm or at room temperature garnished w/ chp peanuts.
Molly Katzen’s “Moosewood Cookbook” was the first cookbook I ever bought!
‘Enchanted Broccoli Forest’ wasn’t my first, but one of them, and one of my favorites.
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