Beef Barley & Bean Soup

This is flu season, but unfortunately not the flu we are used to. As you hunker down, you may need a good soup.

Try this hearty number. It will warm you through and through and really stick to your ribs.

1 lb chuck beef, cut into 1/4-inch cubes

2 carrots, finely diced

2 stalks celery, finely diced

1 sweet yellow onion, finely diced

2 cloves garlic, minced

2 Tbsp fresh rosemary, minced

1 can petite diced tomatoes, drained, liquid reserved

1 can small red beans, undrained

1/2 cup pearl barley

1 quart beef broth

2 cups water

1 Golden Potato, finely diced

One large purple turnip, finely diced

2 tsp salt

Fresh ground pepper

Dash crushed red pepper flakes, to taste

1/4 cup peas

Heat a dash of olive oil in a large Dutch oven. Add the celery carrots and onion and sauté for about 8 to 10 minutes, until the veggies Are softened and sweetened. Add the garlic and the rosemary and cook for another 2 to 3 minutes.

Remove veggies to a bowl. Add a dash more olive oil to the Dutch oven. Add beef and brown well. Remove beef to the bowl with the veggies. Now add a dash more olive oil to the Dutch oven and add the drained tomatoes. Turn the heat up high and cook the tomatoes for about 3 to 5 minutes until they darken and become nice and aromatic.

Return the meat and veggies to the Dutch oven. Add the reserved tomato liquid and the beef broth along with the water. Season with the salt and pepper to taste and bring the mixture to a gentle boil. Stir well and reduce to a simmer. Cover and cook 20 minutes.

Now add the potatoes and the turnip and return to a gentle boil. Reduce heat to a simmer and cook for another 20 minutes. Add the peas And heat through.

Serve 6-8.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat oven to 375F.

Scrambled Benedict

This is the ultimate Sunday brunch item. Don't be intimidated about making a Hollandaise sauce - it is so much easier and quicker than you may think. And it is oh, so luscious over eggs. You can poach your eggs or fry them; whatever you prefer. My favorite is poached, but others in the family like scrambled better, so I scrambled. Happy brunching. Hollandaise Sauce: 2 egg yokes, in a small bowl 1/2 cup butter, just melted in microwave 1 Tbsp lemon juice 1 tsp Dijon mustard 1/4 tsp salt ~1 Tbsp lukewarm water 2 English muffins 2 remaining egg whites 3 eggs 1 Tbsp cream dash dried dill Set up a double boiler (I use a medium pot with a metal bowl on top), and bring 2 cups water to the boil. Reduce heat to low. In the yet unheated double boiler top bowl, whisk together the butter, lemon juice, mustard and salt. Warm over double boiler. Whisk the egg yokes together. Slowly whisk the yokes into the warmed butter mixture, drizzling the yokes in slowly. Whisk continuously. If the

Coconut Rice Noodles with Eggplant

Noodle bowls are always a welcome dish for a wholesome dinner meal after an outing like grooming roses with your Park friends. Or whatever you've been doing in the afternoon. This will satisfy an appetite after a good day's work, with hearty eggplant, satisfying noodles and a cozy broth of coconut and tomatoes. Garnish with basil or mint. 1/2 lb dried wide rice noodles 2 Tbsp olive oil plus 2 Tbsp salted butter 1 medium onion, sliced kernels from 1 fresh corn stalk, or 1/2 cup frozen 3/4 lb eggplant, cut into 1/2-inch pieces (about 4 cups) 2 cloves garlic, minced 3/4-inch fresh ginger, minced 1 tsp favorite curry powder 1 can whole coconut milk (I used Trader Joe’s) 2 cups chicken (or veggie broth) - I used home-made stock 1 dozen grape tomatoes, halved Set a medium pot of water to boil for the noodles. Simmer according to package directions until just before cooked. Meanwhile, melt the butter in the olive oil in a wide skillet. Add the onion and sauté for about 5 minutes on

Cuisine Eric

Search This Blog