Mushrooms

Beef and Barley Soup

/ andreah94 / Leave a comment

I love beef and barley soup. I usually just buy a cup or two from Central Market (who makes a dang good version), but, during a recent freezer inventory I realized I had a lot of rump roast that needed using and opted to make my own version. You can add more (veggie wise) to this hearty soup  to up the nutrition ante, if you like. It is filling and perfect for cold winter nights. If you have homemade, good quality beef stock – this is a great showcase for it. If not, make sure to use a good-quality boxed broth (and/or some demi glace) for good depth.

Beef and Barley Soup

Serves Four to Eight 

One pound rump roast, cut into half-inch dice
One and one-half cups Hulled Barley
Six carrots, cut into large dice
Two yellow onions, cut into large dice
Twelve garlic cloves, minced
Two bay leaves
Five sprigs fresh thyme (more if desired)
Two sprigs fresh oregano
Three fresh sage leaves
Three celery stalks, cut into thin dice
Four tablespoons crushed red pepper
One pound mushrooms (I used white), quartered
One pound butternut squash, cut into quarter-inch cubes
One to two cups robust red wine or Burgundy (or white wine)
Three to Four quarts beef stock
Salt and Pepper to taste

Toss beef cubes with a good amount of salt, pepper, Italian herb blend, and cayenne. Heat a glug of olive oil in a large dutch oven over medium heat. Brown meat on all sides and remove from pan. Deglaze pan with a bit of red wine, beef broth, or Burgundy wine – scraping the brown bits on the  bottom up. Add onions and garlic (with a pinch of salt) and saute until glassy. Add celery, carrots, bay leaves, thyme, red pepper flakes and about a cup of red/white/or Burgundy wine. After about five minutes, add the beef broth, the reserved meat, mushrooms and barley. Turn heat to simmer and let it cook away for at least three hours. Taste occasionally and season to taste. About one and a half hours before serving, put butternut squash in the pot and stir well. Feel free to add peas or spinach in the last five minutes before serving if you wish to use them.  Serve with crusty bread.

Meaty Porcini Marinara

/ andreah94 / 2 Comments

This week’s cooking spree continued with homemade “meaty marinara.” I call it this because marinara is traditionally a tomato sauce and a Bolognese is a meaty version of marinara in a round-about-way. But, to the dismay of Italian cooks everywhere, I made a bastardized version of both and have chosen to call it meaty marinara. It was my first ever attempt at making either marinara (not surprising since I do not eat marinara) or meat sauce, and it was really – ummm -incredible. This accompanied turkey and arugula pizza pockets, but it would be wonderful tossed with fresh pasta and a bit of cheese, tossed with gnocchi, or made into a pizza sauce. If you choose to use Porcini, you will need to be dried as they only grow in Italy and must be imported. You can either grind them or you can reconstitute them in liquid before adding them to the sauce. This is a great sauce to make and then let hang out on the stove whilst you turn your attention to something else. Additionally, it gets better the longer it sits and this includes fridge time. Make a big batch and freeze it or use it to make three different dishes over a three or four day span.

I fear I must apologize as this “recipe” was concocted in true Andiland style. I threw stuff in a pan (without measuring as always) and then adjusted as necessary. The measurements I provide below are guesses at best, feel free to adjust to your preferences.

Note: I did not add celery to my Soffrito, only garlic, onions, and carrot. I did use celery seed in the sauce as a replacement. You can use whichever you like.

Meaty Porcini Marinara

Two slices Bacon
1/3 pound of Hot Italian Pork Sausage (bulk)
Four Large Shallots, sliced
12 Cloves Garlic, whole and slightly crushed (skin removed)
3/4 Tube of Good Quality Tomato Paste
Two Tablespoons Butter
Red Wine (I used a Malbec), about a half a cup
Beef Broth, about 2 and a half cups
Chicken Broth, about a half cup (this was added to thin the sauce out some and is optional)
About a quarter cup of porcini mushrooms, either ground or reconstituted
Three tablespoons Herbs de Provence and Italian Seasoning, split
A couple good pinches of salt
Three tablespoons black pepper
One large carrot, diced
One tablespoon celery seed (or a few stalks of celery cut into large dice)
One tablespoon crushed red pepper flakes (adjust according to preferences)
12 campari tomatoes on the vine, halved and gently squeezed of seeds
Fresh torn basil for garnish

In a large dutch oven, heat a couple glugs of olive oil over a medium heat high. Once fat is smoking, add bacon (or its porky sub) and all to crisp. Then add hot Italian sausage and brown slightly. Push meat to the side and add the soffrito (carrot, onion, garlic, celery seed) with a touch of salt. Once the onions turn glassy, add the tomatoes, salt, pepper, HDP and Italian Seasoning, Crushed Red Pepper, Tomato Paste, Ground Mushroom, and give a good stir to mix everything well. Then add in wine and broth (in 1:2 ratio), reduce heat and cover. Allow to simmer for a few hours (I cooked it for about four hours). Adjust seasoning as necessary. Once you are ready to serve, use an immersion blender to partially puree the mixture. Top with basil and serve or reserve for use with pasta else.

A few ideas of uses for this sauce:

Dipping Sauce for Pizza Pockets
Sauce for pasta and veggies
Lasagnameat sauce
Served individually with a little bit of cheese and fresh basil
Pizza sauce

Chicken Marsala – The Version that occured last night

/ andreah94 / 1 Comment

As with practically everything else I make, this is a dish that is different every time. That is what I get for not using recipes I suppose. I admit I had some anxiety before making this last night. I actually have not made it since maybe the first month that D and I started dating. The story with that meal is less than a fairy tale. It was getting cooler at night and I was craving chicken Marsala like I sometimes do. I did my shopping at the Marble Falls HEB – a decent size but not anywhere near my normal spots (which we all know by now are Central Market and Whole Foods). This ends up with me staring wistfully at the Marsala choices (only one and it was NOT Holland House) knowing that my craving was probably not going to be satisfied but hoping the dish would still come out – yes that is how much loyalty I show to my products. I also used the only selection of pancetta that was available, again a product that was new to me. This whole “new to me” argument really is not a god one I suppose, as a decent cook should be able to roll with the punches but new products coupled with a salt shaker that apparently does not show that salt is coming out (also my first time to use) lead to a meal that was so salty I refused to eat it. D was a trooper and ate it, I am still not sure how, but he had to drink water with every bite. Believe me when I say I did everything possible to tone the salt down – lemon, the rest of the cream, more Marsala (which led my to believe this particular Marsala contained a higher amount of salt than ANY Marsala should), more butter, water.NOTHING worked. I was going to throw it all away (unprecedented – I HATE wasting food), but D would not let me. Considering this was only the second meal I had cooked him – I am pretty lucky he gave me another shot and stuck around for the third (though I am certain he agrees that worked out well for him). Basically, I cooked the worst thing I have ever made and he ate it – all of it – that is some kind of wonderful right there. =) But what I have been craving is my Marsala. The Marsala that is better than any restaurant can offer. The Marsala that my Dad licked off of his plate. The Marsala I made for my friend Mel’s bachelorette party and the Marsala that I made for large dinner parties that always resulted in a recipe inquisition (and my lack of response since I just throw stuff into a pan). Then there is also my stuffed Marsala — but that will have to be another entry. You get the gist, I was craving Marsala and – last night – I redeemed myself. Due to the previous disaster, I asked D if he liked it maybe 4 times. His response: Silence. He was too busy eating. He only stopped to say that if I want him to talk during dinner, I have to stop making food that is so good. Hey, I’ll take it! This version is lower calorie than the big versions I make for larger groups. It is much lighter and less rich but even more flavorful than what you can get in a restaurant.

FYI – in a restaurant you will get just the broth and the mushrooms. I prefer mine with the broth that still contains everything that went into it. The sweetness of the shallots soaked in sweet Marsala is just – well – perfect on bread after you finish your chicken.

Marsala

  • 4 Large Shallots, thinly sliced
  • 4 Cloves Garlic, minced
  • One pound of Cremini mushrooms, sliced (mix and match if you like)
  • 4 fresh sage leaves, whole
  • 10 fresh thyme stems, whole
  • 1 tablespoon Herbs de Provence
  • 1/2 tablespoon Crushed Red Pepper
  • Pinch of Salt
  • Large amount of black pepper, cracked
  • 2 tablespoons butter
  • 1.5 tablespoons truffle oil
  • One slice of Pancetta or thick prosciutto sliced
  • Juice from one/half lemon
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons Half and Half
  • Half a bottle (plus a little more) of Holland house Marsala – about 1 1/4 cups (I think)
  • about 1/2 cup of chicken broth
  • Handful of baby spinach
  • 3/4 cup flour, plus 2 tablespoons for sauce
  • One tablespoon Cayenne
  • 1 teaspoon Salt
  • One tablespoon of Fresh thyme or Herbs de Provence
  • Generous amount of cracked black pepper
  • One egg, beaten
  • Two Chicken Breasts
  • Two small slices of Fontina cheese (or whatever you have)

One a plate combine 3/4 cup flour, Cayenne, Salt, Pepper, and fresh Thyme or HDP and mix well (add and decrease seasoning as desired). Coat Chicken in egg then dredge in flour (I do not pound my chicken breasts thin because that is one more step and the chicken is generally less juicy and tender). Brown chicken well on each side in a large skillet with heated truffle oil. Remove chicken to a plate and discard plate with flour.

In the same pan, add a dab of butter, allow to melt, then add pancetta, shallots, garlic, crushed red pepper, and a pinch of salt. Scrape bottom well to soak up all the chicken flavor and bits from the bottom. Saute until almost glassy, then add mushrooms, sage, thyme, plenty of cracked black pepper, and HDP. Cook until mushrooms are browned and add a dab more butter and 2 tablespoons flour, making a very quick roux. Add Marsala, cream, and broth and allow to reduce – about 8 minutes. Squeeze the lemon juice in and let it hang out for a second. Taste and adjust seasoning as desired (I would add more pepper and a touch more cream of butter if it needs it). Cut a slit in each chicken breast and insert a small slice of Fontina cheese in the slit. Return to pan and let warm for a few minutes and add spinach to wilt into sauce. Remove from heat, top with Parsley and serve chicken smothered with sauce with warm, crusty bread.

*Before serving remove the thyme stems and sage leaves.