Month: March 2009

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Barley Soup With Mushrooms and Microgreens

Out of a can, a couple of my favorite soups are barley-based – either chicken or beef with barley, I’m not picky! Good flavor, good fiber – and there’s something about barley that “beefs” up a soup in terms of chunkiness and flavor.

Recently, I came across this recipe in the New York Times for Barley Soup With Mushrooms and Kale – which I made in a modified form for dinner Monday evening last week – it was delicious!

Kale wasn’t easy to find – and being a regular Trader Joe’s shopper I had noticed they carry a small box of “microgreens” – so I substituted those for the kale.

Trader Joe’s also sells a dried mushroom medley (which includes some porcini mushrooms) which I used to replace the dried porchini’s ($1.99 for the medley vs $5.99 for the pure dried porcinis!) I also had a cup of beef broth left over so it went into the soup along with a quart of chicken broth instead of just chicken broth. Otherwise, I pretty much followed the rest of the recipe.

Ingredients

  • 1 package Trader Joe’s Dried Mushroom Medley (0.88 oz package)
  • 2 cups boiling water
  • 1 to 2 tablespoons extra virgin olive oil, as needed
  • 1 large onion, chopped
  • 1 package Trader Joe’s sliced cremini mushrooms
  • 2 tsp Trader Joes’ crushed garlic
  • Kosher salt, to taste
  • 3/4 cup pearl barley
  • 1 1/2 quarts organic chicken stock
  • A bouquet garni made with a few sprigs each thyme and parsley, and a bay leaf and a Parmesan rind
  • 1 package Trader Joe’s Microgreens
  • Freshly ground pepper to taste

Directions

  1. Place the dried mushrooms in a Pyrex measuring cup. Pour on two cups boiling water. Let sit for 20-30 minutes. Strain the water and the mushrooms out of the bowl.
  2. Heat the olive oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring often, until just tender, about five minutes, then add the sliced cremini mushrooms. Cook, stirring, until the mushrooms are beginning to soften, about three minutes. Add the garlic and 1/2 teaspoon of salt. Continue to cook for about five minutes, until the mixture is juicy and fragrant.
  3. Add the reconstituted dried mushrooms, the barley, the mushroom soaking liquid, and the stock or water. Salt to taste. Bring to a boil, reduce the heat, cover and simmer 45 minutes.
  4. Add the microgreens into the soup and continue to simmer for another 15 to 20 minutes. The barley should be tender and the broth aromatic. Remove the bouquet garni, taste and adjust salt, add a generous amount of freshly ground pepper and serve.

[First posted: March 22, 2009]

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Scott’s Sunday Afternoon Braised Short Ribs with Pasta

This is a perfect recipe for a lazy Sunday afternoon! The short ribs need about 3 hours to cook – so start around 2 PM and you’ll be ready for a great dinner about 5:30 or 6 PM. Have a bottle of good Zinfandel handy – it’s a perfect match to this dish!

The inspiration for this recipe came from Giada De Laurentiis – but I made a bunch of modifications – basically to make it simpler and easier. I really don’t like recipes that use amounts that result in wasting portions of ingredients you buy in standard size packages. So, I adjusted – and simplified using some Trader Joe’s items – and the result was great!

Ingredients

  • 3 Tbs olive oil
  • 3 oz chopped pancetta (Columbus Salame package – available at Draeger’s)
  • 2-1/2 lbs short ribs
  • 1/4 cup flour
  • 1 package Trader Joe’s Mirepoix (combination of chopped carrots, onions, and celery)
  • 2 tsp chopped garlic
  • 1/2 cup chopped fresh Italian parsley
  • 1 14-oz can diced tomatoes (prefer Muir Glen organic)
  • 1 small can tomato paste (prefer Muir Glen organic)
  • 1 Tbs Herbs de Provence
  • 1 quart Trader Joe’s Organic Beef Broth
  • 3/4 cup red wine
  • 1 pound flat pasta – fettucine, tagliatelle (if you can find it), etc.

Directions

  1. Season the short ribs with flour, kosher salt and fresh ground pepper.
  2. Heat the olive oil in a large pot over medium heat. Cook the pancetta until golden brown – about four minutes. Remove using a slotted spoon and set aside.
  3. Brown the short ribs in the same pot – on all sides. Remove and set aside.
  4. Add the Mirepoix to the pot. Add the garlic and parsley. Cook for 5-7 minutes until vegetables have softened a bit.
  5. Add the diced tomatoes and the tomato paste. Stir.
  6. Add the Herbs de Provence, beef broth, and wine. Add back the pancetta and the short ribs. Bring to a boil. Reduce heat and simmer, covered, for 1 hour and 15 minutes.
  7. Remove the lid and simmer for another 1 hour and 30 minutes.
  8. Remove the short ribs and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season to taste.
  9. Cook the pasta (8-10 minutes in boiling, salted water for dried pasta).
  10. Drain pasta, combine into pot with meat and sauce. Stir.
  11. Serve in bowls – optionally add 1 tsp shaved dark chocolate (we tried this – it was too much – we’d skip the dark chocolate!). Serve with a good Zinfandel!

[First posted: March 14, 2009]

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2009 Recession-Era Slow-Roasted Roast Beef

For some weird reason, earlier this week I happened across an old Cooks Illustrated article about Slow-Roasted Beef (link works for those with subscriptions to their online edition).

Perhaps because of the current state of the economy or who knows why, I found the recipe particularly interesting – as it described a cooking technique for cheap beef roast cuts (eye-round, etc.) that made these normally tough roast cuts of beef turn out tender and delicious.

Continue reading “2009 Recession-Era Slow-Roasted Roast Beef”

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Adjusting the Williams Sonoma Cooking Probe Thermometer

This post goes in the “notes to self” category. We have a Williams-Sonoma Cooking Probe Digital Thermometer – and lost the manual eons ago. This thermometer was apparently actually made by Polder and private labelled to Williams-Sonoma.

Anyway, it’s the one with the 3 foot long cord to a probe that goes in the oven and into the meat. The problem I have with it is the somewhat arcane user interface it has for setting a different alarm temperature than the various defaults it comes pre-programmed with for the various types of meat. So, here’s how you do it!

Using the Meat button, scroll to the UI page. Hold down the Memory button until the Alert temperature starts blinking. Then, using the up/down (+/-) keys, set the temperature you want for the alert. Hit the Memory button again to store the new value, turn on the Alert switch, and you’re now set.

Happy cooking! 😉