Mushroom Barley Salad

Dear readers,
     You may have noticed that some time has passed since the last post...and that some time had passed before that one. I can explain. You see, I was a first year teacher and let me tell you, the end of the school year is nuts. I kept thinking that I would get around to making something, maybe alfajores, but no such luck. Since my bff and co-blogger Amber has been busy at work--and away on her honeymoon!--things have been too quiet around here. Sorry for that! I'm planning to get back on track this summer.
      Let the cooking begin!
Love, Alexis

Sorry about photo quality--I had to resort to using my iPhone.

     I started getting The Food Network Magazine a few months ago, because Amber gave me a gift subscription for Christmas. (Thanks!!) The magazine is entertaining to read and always features very approachable recipes. I LOVE Saveur, but I don't usually end up make too many of its recipes. The TNW, on the other hand, has tons of practical weekday meals as well as more ambitious weekend projects. I had yet to make a FNW recipe, which I felt was completely unacceptable.
    When the new issue arrived a couple of days ago I dug around for something simple to ease my way back into the kitchen. I decided on a mushroom barley salad recipe. Mushrooms? Barley? Always a happy couple!
     The original recipe was a side dish, but I tweaked it and re-imagined it as a main. If you are good at planning ahead, soak your barley over night in to shorten the cooking time. Conversely, I cooked my barley earlier in the day, then warmed it up and mixed in the other ingredients at dinnertime. The lemon I used was huge, so the "juice from one lemon" was slightly overpowering. Other than that, this recipe is simple and satisfying. It can be served hot or cold. I considered adding garlic when sauteeing the veggies, but decided to stay closer to the original with this version. If you feel adventurous and want to try the garlic, let me know how it goes.

Mushroom and Barley Salad

~Print Recipe~

• 1 cup barley
• 2 1/2 cups broth
• 2 tablespoons olive oil, separated
• 1 small onion, chopped
• 2 small carrots, sliced
• 2 stalks celery, halved lengthwise and sliced
• 2 cups baby spinach
• 4 ounces mushrooms, thinly sliced
• 20 or so shrimp (we used pre-cooked)
• 1 teaspoon finely grated lemon zest
• Juice from one lemon (small or medium-sized, not too large)
• 2 teaspoons whole-grain or dijon mustard   (or more to taste)
• Salt and pepper to taste

1. Bring broth to a boil in a medium pot. Stir in barley and cook for 15 minutes (for pre-soaked barley) or 35-40 minutes (for unsoaked).
2. Meanwhile, heat a large pan with 1 tablespoon olive oil over medium heat. Add chopped onions, carrots, and celery. Sautee about 5 minutes, then stir in mushrooms. Continue cooking until mushrooms are almost cooked through, about 3 minutes more. Stir in shrimp, cooking for 1-2 minutes. Then add spinach and continue stirring just until spinach starts to wilt, 1-2 minutes.
3. In large bowl, whisk lemon zest, lemon juice, mustard, remaining 1 tablespoon olive oil, salt and pepper. Add the barley mixture and toss. Adjust seasoning as needed. Can be served hot or cold (though be aware of food safety issues if serving cold).

Serves 4

Minestrone Soup

As daylight savings kicked into gear this November, and we all 'fell back', I immediately went into 'one soup a week' mode. I have some great standbys like Tortilla Soup, Pozole, Veggie Chowder, Thai Dumpling Soup and Tom Ka Gai. But then I realized I absolutely love Minestrone, and had never made it before (as far as I can remember). Being Italian, I realized I had been ignoring my roots, and fell into the belief minestrone only came from restaurants and my Grandma Nonna. My beloved Nonna is no longer alive to ask for a recipe, so I looked through all my cookbooks, and put a recipe together from a few different sources, mostly Joy of Cooking and The Silver Palate Good Times cookbooks. On the first go I vastly underestimated the power of pasta, but by the second and third rounds I think I have the soup dialed. Here's what I came up with...

What's in it

olive oil

chopped carrots*

chopped celery

chopped onion

minced garlic

1 sprig fresh rosemary

sweet italian sausage (uncooked, casing removed)

salt

shredded cabbage or chopped kale

chopped basil

4-10 C chicken broth

28 oz can diced tomatoes

16 oz cannellini beans (white kidney), rinsed through

chopped zucchini

other optional additions (add with zucchini): bell pepper, green beans, parsley, parmesan rind

orzo or other small pasta noodle (macaroni, small tortellini, parfelles etc)

garnish with fresh grated parmesan and ground pepper

*I don't give any measurements, because what I use always comes out with a giganitic pot of soup, so if you want something more manageable it wouldn't help you. If you need recommendation, do one or two of each veggie (and 1/2 to 1 onion) with a half or whole pound sausage (or bacon, or pancetta).

How it's made

Prep all your veggies then heat olive oil (1-2 Tbl) in a large ceramic coated dutch oven or large stock pot. Add sausage and break into little pieces with your stirring spoon, cook in oil until browned. Add onion, celery, carrot and garlic add dashed of salt and saute until softened. Add rosemary (whole) and put cabbage/kale and basil on top of the cooked veggies, letting it steam on top for a few minutes before mixing in. Cook until wilted then add canned tomato, rinsing inside of can with water and adding it as well. Bring to a simmer, then add chicken broth and parmesan rind then bring to a boil. Reduce to a simmer and add beans and zucchini. If you want to speed up this part of the process, heat chicken broth and canned tomato in a pot separate so it is hot when added. Simmer until zucchini is al dente, then add your pasta. Go very conservative, it grows to about 10 times its size, especially if you don't eat the soup right away. Kind of like the magic growing dinosaurs - just add water. I use orzo because it is so small to begin with, and for a big pot of soup I use 1/4 to 1/3 cup. Simmer your soup until the pasta is cooked, then serve with crusty bread.

Sushi, revisited

Sorry for the silence around here lately. What with full-time grad school and working and whatnot, I haven't had much time to experiment in the kitchen. I'm hoping that will change soon...

It's been so hot here in Portland the last couple of days, the only thing that sounds good to me is sushi. No cooking! Although, I'm tempted to go out to sushi, since they would at least have air conditioning. It just isn't right for it to be over 90 degrees in your house.

Here is a re-post of how to make your own sushi:

I never would have thought I could make my own sushi, but a friend of mine gave me a quick lesson and I've been rolling my own seaweed ever since. It's so much cheaper than going out! And it's easy. All you need is a sushi mat, nori and some tasty fillings.

Since sashimi grade fish is typically a little out of my price range (and takes extra effort to acquire), I usually just make veggie sushi, which is just as good. If you do want to get fish, it actually isn't too expensive, since you only need a very small quantity to make a good number of sushi rolls. Sushi is easily made vegan, too!

Veggie Sushi

• 1 package nori (seaweed)
• Prepared sushi rice (from 1 cup uncooked)
• carrots
• celery
• avocado
• baked tofu
• cream cheese
• anything you can think of that sound good in a sushi roll
• a few tablespoons of water in a small container
• soy sauce
• wasabi

1. Chop up your fillings. You want little matchstick size-slices---long and thin.

2. Set up your rolling stations. I usually let people roll their own sushi, so they can chose their own ingredients. I have two sushi mats with the rice cooker and the fillings in the middle and the small containers of water near the top of each mat.

3. Center a sheet of nori on your mat, shiny ridged side up. Scoop some rice onto the center of the nori and use a spoon to smash it flat and spread it out so that it covers the nori (to the edges!) leaving only about an inch at the top end uncovered. (This will allow the nori to stick to itself and form a roll.) About a third of the way from the bottom, press a small divot across the rice, creating a little space to nest your fillings.

4. Place a small row of the first filling all the way across the nori to the edges, leaving no gaps, but also not overlapping too much. That way each bite will have all the ingredients you add. Add your remaining toppings in a similar fashion, piling them up on top of each other in the divot area you created. The more toppings you add, the fatter your sushi rolls will be. For very spicy rolls, add chili sauce, or my personal favorite---a thin line of wasabi all the way across the nori.

5. Now for the fun part. Once you're satisfied with your fillings, it's time to roll. Pick up the bottom end of your sushi mat in both hands. Lift the mat (and therefore also the nori) up over the row of toppings and tuck it up snuggly on the side of the toppings furthest from you.

You want it to be tight or your rolls will fall apart after you cut them. Using little movements, roll the mat towards the top ( so that the mat ends up more or less folding in half), while continuing to roll the nori onto itself. Stop when you get to the inch you left rice-free.

6. Spoon a small amount of water onto the empty strip of nori. This will be the "glue" that makes the nori stick to itself and will secure your roll. Finish rolling the nori up over the top strip. Look, sushi! My friend said to put the finished rolls on a plate in the freezer while you make the rest. Chilling them slightly will make them easier to cut.

7. When you are ready to eat, cut each roll into bite-sized slices.

Kale with Onions and Garlic

I always wanted to like kale more than I actually did. The first time I had it, my vegan roommate sauteed it before adding it to some dish she was making. I was intrigued and pleasantly surprised by this kinda scary looking, dark leafy green. The first time I used it, I added it to a potato, kale and chorizo soup. First of all, I couldn't believe how much went into the pot, and then when I tasted it I was a little underwhelmed. The potatoes and the sausage stole the show. But, like magic, as the soup---how shall I say it---matured, the kale became more and more delicious with each bowl. It was growing on me.

I've also tried sauteing kale on various occasions and found it decent, but not fantastic. Still, for some reason, I always cut out every single kale recipe I found. And recently, I found out that kale is probably the most nutrient-and-antioxidant-dense food on the planet. I wanted to LOVE kale! Why didn't I?

Well, luckily I never gave up. I soon came across a recipe that boiled the kale before sauteing it garlic and onions. Perfect! Amazing! It's everything I always wanted kale to be. It is honestly my favorite thing to cook and eat right now. So satisfying---AND healthy. This is a win-win recipe.

Kale with Onions and Garlic

~Print Recipe~

• 1 bunch of kale, rinsed
• 1 tablespoon olive oil, or more to taste
  
• 1 medium onion, chopped
  
• 3-6 garlic cloves, pressed or minced
  
• Salt and pepper to taste

1. Bring a large pot of salted water to a boil.
   
2. Remove kale leaves from stems by folding leaves in half, then chopping off the core. Tear leaves into smaller pieces. Add kale to boiling water, stirring well to incorporate. Cover and cook for 8 minutes, until the kale is almost tender. Drain.
3. Heat olive oil over medium heat in a large skillet. Add onion and cook stirring occasionally until translucent. Add garlic, stir and cook 1-2 minutes more.
4. Add kale and stir to toss in the garlic and onions. Cook a few minutes more, until the kale is tender and the flavors have blended. Season with salt and pepper. Serve hot.
   

Sauteed Carrots with Fried Sage

I don't usually cook carrots. In fact, most of the time I'm more of a raw, fresh vegetable kind of person--something I definitely get from my mom. I would be very satisfied with a big, colorful salad for dinner. Recently, though, I've been discovering the joys of steamed and roasted veggies. Until now, I've mostly stuck to my standbys--broccoli and eggplant. You know, I've just had more than my fair share of overcooked, mushy bland vegetables--especially carrots. Yuck.

Well, I can't tell you exactly why, but I was flipping through one of the four food magazines I'd acquired well before Thanksgiving and I decided to make this carrot side dish on Turkey Day. Carrots and sage---two ingredients with which I rarely cook. Maybe it was the simplicity of the recipe. Closer to Thanksgiving, I went back to find this recipe and for the life of me could not located it. I flipped through every magazine I had and nothing. I somehow had recycled the one magazine with my side dish recipes! (And, don't get me started on trying to find sage in the days before Thanksgiving--everybody was out!)

I was lucky enough to find the missing recipe online (though not before searching the Cooking Light website very, very diligently. What is up with their hard to navigate interface?!) and some sage after work on Thanksgiving day. Anyway, it was all smooth sailing from there. I tweaked their instructions a bit and fried the sage in the butter and oil (um, why exactly do they call it Cooking LIGHT?) first, which cooks the sage lightly and also flavors the fats with it's sage-iness. Such savory goodness! The carrots then absorb all of this wonderful flavor and develop their own satisfying sweetness. This would be an excellent side dish anytime.

Sauteed Carrots with Fried Sage

~Print Recipe~

• 1 tablespoon butter (use Earth Balance to make this vegan)
  
• 1 tablespoon olive oil
  
• 2 tablespoons (or more to taste) small fresh sage leaves (or larger leaves, torn in half or quarters)
  
• 3 heaping cups diagonally sliced carrot
• 4 tablespoons water
• 1/4 teaspoon salt (or to taste)
  
• 1/8 teaspoon freshly ground black pepper (or to taste)

1. Melt butter in a large skillet over medium heat. Add oil to pan and stir to mix. Stir in sage leaves and fry for 1 minute, or until lightly crisp. Remove leaves, draining excess oil back into the pan, and set aside. 
2. Add carrots and water to skillet. Stir to coat with oil. Partially cover and cook 10 minutes or until carrots are almost tender.
3. Add salt and pepper to pan. Increase heat to medium-high heat. Cook 4 minutes or until carrots are tender and lightly browned, stirring frequently. Add sage back in and stir. Serve immediately.

(Serves 4 as a side dish)

Iron Chef: Farmer's Market

Tonight I had a little competition (by myself), Iron Chef style. I realized I had a bunch of really gorgeous produce and no idea what to do with it all before it went bad. So I made up a few things, and tried a few things for the first time, and it came out pretty darn good. This is apparently what happens when I have to cook by myself. If you live within a one mile radius of me, you've probably realized I hate cooking and eating by myself, so this was a fun alternative. The only thing missing was Alton Brown's narrative.

Secret Ingredient: Eggplant

Optional Ingredients: Onion, egg, bread, cheese, parsley, broccoli, potatoes, tomatoes, yogurt, honeydew melon, peaches, pears, vinaigrette, salt and pepper

The Theme: Layering

Timeline: 30 minutes

Play-by-play:

I started by washing and slicing the eggplant in thick slices, then salting it heavily to rest - because that's what Michelle says to do with eggplant.

Then I pre-heated the oven to 400 degrees, washed the chopped broccoli, and placed it in a baking dish with the tomatoes from my garden. I tossed with vinaigrette and salt and pepper with dill. Once heated, I baked for 20 minutes.

I sliced and plated the honeydew.

I preheated my George Foreman Grill. Once heated, I grilled the eggplant tossed in vinaigrette and pepper. (I should have sliced them thicker for the GFG to work better.)

I heated my mini cast iron skillet and melted butter. I added the chopped onions I had chopped a few days ago, and sauteed them. Then I added two eggs on top, sunnysideup style, sprinkled with salt and pepper, and topped with parsley. Covered with lid and let cook/bake for 5 minutes. Then sliced cheddar cheese.

Once everything was done cooking, I plated two slices of eggplant, topped them with the sliced cheese, and added the onion/egg/parsley on top - which melted the cheese. Broccoli and tomatoes went on the side with the honeydew. It was all very delicious, and felt complete, since everything was cooked so differently (raw fruit - roasted veggies - grilled eggplant and baked egg). The eggplant was the most surprising, it turned out fabulous in the GFG.

Hobo Pies

Hobo Pies are the best camping treat you can make, even better than s'mores.  They are very versatile; you can make them on a grill or campfire, at home or camping.  Rossillini first taught us about Hobo Pies on an A's Spring Training trip five years ago.  He grew up making hobo pies when he lived in Ohio.  Over the last five years we have created some hobo masterpieces with many groups of friends.

So what exactly is a hobo pie?  It starts with a cooking iron, or what we like to call a hobo pie maker.  This can be used directly in a campfire, or on top of a grill or stove.  It's best to preheat the maker before using it.  Then, you would butter or spray with oil each side of the iron on the inside, to prevent sticking.  If you're going for a 'pie' style hobo, next comes two pieces of cheap white bread pressed into either side of the irons.  Then put in your filling (see below), and close the maker and cook over heat until bread is toasty brown.  They are a bit messy, so if sharing with a group around the campfire, it's best practice to take a bite and pass it along.

The best part about hobo pies are they are incredibly versatile.  You can pretty much cook anything you have laying around in one.  Here are some ideas below for the different types of styles of hobos - you can use any combination of ingredients depending on taste and style. Recently I had an epiphany that it's basically just like Raclette, just a different style.  That opened up so many more possibilities. 

Dessert Pie:

white bread for each side of the maker

canned pie filling

fresh fruit - berries, bananas, peaches, etc.

chocolate

marshmallows

cookies

candy

honey

peanut butter

Dinner Pie:

bread for one or both sides of the maker (if just one, serve bread on bottom)

mini tortillas for one or both sides of the maker

cheese

chopped veggies (any kind!)

eggs

tomatoes sliced or chopped

herbs and spices

sausages/hot dogs

onion

Breakfast Egg Pie: 

(hobo pie makers make the best eggs on the planet! I make them at home all the time.)

bread for one side of the maker (served on bottom) or no bread

egg

cheese

onion and veggies

salt and pepper

Roasted Brussel Sprouts

According to Mollie Katzen, these are the brussel sprouts that will convert any non-lovers of brussel sprouts. I put it to the test, and promptly converted Mary Ann, although her disclaimer was she would only eat them if they were prepared like so. My next test case will be the hardest - Andy Zoo. Not only is this recipe incredibly easy, but super delicious as well!

What's in it

Brussel Sprouts, cut in half (as many as you like)

Olive Oil

Salt

How it's made

Preheat your oven to 450 degrees. Line a baking pan with foil and treat with the olive oil so there is a thin coating all over the foil. Place all the brussel sprouts cut side down on the tray, and smear them around so they get coated with oil on the bottom.

Once oven is preheated, bake for ten minutes, then shuffle the sprouts around again to get them coated with more oil. Bake five minutes more or until done to your liking. They will continue to cook a bit once you take them out, since they will be so hot. When removed from oven, sprinkle with ground sea salt if you like. Prepare to love them, then eat them!