Later On

A blog written for those whose interests more or less match mine.

Food musings and soup idea

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First, I do love the Asian Market I found in Marina. I got some Corn Silk Tea, which is new to me. It’s unsweetened and it has a very interesting taste—at first like popcorn, but then more like corn-nuts: a dry-roasted kind of corn tasty. Very nice and odd when chilled.

Second, I’m having a little snack of pickled garlic stems (very tasty), pickled garlic cloves (different package), and some olives. The garlic stems are terrific—and also new to me.

The pork GOPM with barley was so good, it made me think up this recipe:

In the 4-qt pot, brown a package of beef shank cross-sections, then add:

a handful of Crimini mushroom
1/2 onion, chopped
8 cloves garlic, minced
1 Tbsp Worcestershire sauce
Splash of red wine (not much)

Cover and roast overnight in 200ºF oven.

Remove contents of pot to a bowl, add a little olive oil if needed, and sauté 1 large onion chopped or sliced thinly until it is browning, then add:

1/2 c chopped celery
2 c mixed mushrooms (domestic white, Shiitake, oyster, and whatever else is available)

Sauté until the mushrooms give up their liquid, then add the contents of the bow, but chop the beef. (Bones should go in also, I think, along with any uneaten marrow.)

Add 1.5 c barley (either pearled barley or hulled barley) and fill pot with water. Add 1-2 Tbs Penzeys Beef Soup Base.

Simmer until barley is tender, add 2 Tbsp Amontillado sherry, serve.

Written by LeisureGuy

23 January 2013 at 3:04 pm

Posted in Food, Recipes

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