Chicken and Barley Soup

From the kitchen of One Perfect Bite...It was bone-chilling cold today and the sun chose to hibernate rather than to fight back the clouds. It was not a day to inspire greatness. I thought I'd write some and finish packing away the last of the Christmas ornaments. As it worked out, I did neither, and I was left staring at a metaphoric empty page and looking at fire-red poinsettias that seemed glaringly bright and tasteless now that the holiday was over. While I was at it, I chucked my dinner plans and came very close to opening a can of soup for supper. I caught myself in the nick of time, though I couldn't shake the thought of soup by the fire on such a bone-chilling day. After checking what I had on hand, I decided to play with a recipe for Chicken and Barley soup that I had originally seen on the Panera website. You can see their version of the soup, which is made in a slow cooker, here. I had to do some ingredient substitution, so while I ran with their idea, I pulled out my stockpot and made the soup the old-fashioned way. I used what my butcher calls "scrap chicken" for my soup. While inelegant, I've found it to be great for making chicken soup or broth. The scraps are packed  in 2-1/2 to  3 pound packages that both contain chicken trimmings and fat. I render the fat, a trick learned in my childhood, and use it to saute the barley, as well as the chicken and vegetables, that make up the base of the soup. Once everything has been sauteed,  I add the wine and stock and let the pot simmer for about an hour, or until the barley is tender. I use one pan from start to finish and I must admit I was really pleased with the depth of flavor the soup developed in such a short period of time. If you can't find packaged chicken scraps, use the same weight of boneless chicken thighs and saute them in a combination of oil and butter. I really think you'll like this soup. Here is how it's made.

Traditional Irish Apple Barley Pudding

From the kitchen of One Perfect Bite...I should deny any knowledge of its existence, but that would make me guilty of mendacity of the highest order, so, I will instead admit that I have more than a passing acquaintance with top milk. When I was very young, milk was delivered to our home quite early in the morning. In the winter months, freezing temperatures would cause the cream in the milk to rise and pop the paper seal  that topped the bottle, producing a popsicle-like protrusion that rose 2 to 3 inches above the rim of the bottle. We called the top milk poor man's cream and I can assure you it never went to waste. I mention that only because my Irish grandmother used the top milk to make the apple and barley pudding that I want to share with you tonight. This is a very traditional Irish dessert that was originally created to use up  the surplus apples that remained after cider making.  These apples were covered in straw  and buried in the coolest place that could be found on farms, and while they became mealy and wrinkled, they did not lose their flavor while in winter storage. They were paired with a small amount of barley which also was locally grown and cooked down to a thick puree that was lightly sweetened and chilled until it set. The tart pudding was served with cream that mellowed it and gave it a lovely richness. This is not a dessert for the masses, but if you're looking for an authentic, yet easy to make, novelty for St. Patrick's Day, you might want to give this recipe a try. The barley and the pectin in the apples produce a smooth, yet thick applesauce that can hold its shape.  While cream was stirred into the original puddings just before they were served,  these days the cream is more likely to be  whipped and layered with the pudding in parfait glasses. This is a dessert worth trying, if only for its curiosity value. It's very simple to make and it may appeal to those of you who do not like your desserts to be too sweet. Here is how its made.


Apple Barley Pudding ...from the kitchen of One Perfect Bite inspired by Ethel Minogue's Modern and Traditional Irish Cooking

Ingredients:
4 cups water
1/4 cup pearl barley
1-1/2 pounds tart apples, cored, peeled and thinly sliced
1/4 cup lemon juice
1/4 cup + 1 tablespoon granulated sugar, divided use
1 cup heavy cream for beating or 2 tablespoons heavy cream to stir into pudding

Directions:
1) Add water to a heavy pot, add barley, and bring to a boil. Add sliced apples and cook gently until both barley and apples are soft, about 30 to 40 minutes. Remove mixture from heat and puree -- either in a blender, or in pot using an immersion blender.
2) Return mixture to pot and stir in the 1/4 cup sugar and lemon juice. Bring to a boil again. Boil for about five minutes, or until syrupy bubbles form. Remove remove from heat and cool.
3) When cooled to room temperature, transfer to another container and refrigerate until very cold. If you prefer a truly simple dessert, stir 2 tablespoons cream into pudding. If you wish to be a bit more fancy, whip 1 cup of heavy cream with 1 tablespoon sugar and layer with pudding in parfait glasses. Yield: 4 to 6 servings.






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Corn and Barley Salad

From the kitchen of One Perfect Bite...If you're looking for something new to serve at your next picnic or barbecue, you might want to give this corn and barley salad a try. Barley is an underutilized grain in most of our diets. It's been cultivated for over 10,000 years, but was, for much of that time, considered to be animal fodder or the grain of the poor. It was brought to North America by English and Dutch settlers who used it to make their bread and, perhaps more importantly, their beer. The grain has a rich nutlike flavor with a texture that is similar to pasta and it can be purchased in pearled, hulled and flaked form. Pearled barley, the form we most use, is polished or pearled to make it faster cooking. In this recipe, it is combined with corn and other vegetables to give it sweetness, color and a bit of additional texture. This salad works really well with Southwestern-style meals and is a nice change from standard picnic fare. I used quick-cooking barley to make the salad I served last night, but if you are concerned with nutrient loss, and time is not an issue, other forms of barley can be used. This makes a really nice salad. Here's the recipe.

Corn and Barley Salad...from the kitchen of One Perfect Bite

Ingredients:
Salad
1 cup reduced-sodium chicken broth or vegetable broth
1/2 cup quick-cooking barley
1 medium tomato, seeded and chopped
3/4 cup frozen corn, thawed
1/2 cup chopped sweet red pepper
1/4 cup chopped seeded peeled cucumber
2 green onions, thinly sliced
Dressing
2 tablespoons canola oil
4 teaspoons cider vinegar
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1/4 teaspoon chili powder

Directions:
1) Bring broth to a boil in a small saucepan. Stir in barley. Reduce heat, cover pot and simmer for 10 to 12 minutes , or until tender. Cool.
2) Combine tomato, corn, red pepper, cucumber, onions and barley in a large bowl.
3) Whisk dressing ingredients together in a small bowl. Pour over barley mixture and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 5 servings.








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Ezekiel Bread - A Loaf of Biblical Proportions

From the kitchen of One Perfect Bite...My curiosity led me to this bread. It gets its name from a passage in the Book of Ezekiel (4:9). To the best of my knowledge, it's the only place in either the Old or New Testament where a recipe, at least a recipe of sorts, is given. The exhortation is meant for the Israelites who will be in exile for 390 days. The recipe is for a bread intended to help them survive famine and the rigors of life in the diaspora. While it is not particularly tasty, the combination of grains used to make the bread, combine to make a complete protein that satisfies all the body's nutritional requirements. It was the original survival bread and it came from a prophet who recommended cooking it over a dung fire. Every word of this is true. You can't make this stuff up, folks.

"But as for you, take wheat, barley, beans, lentils, millet and spelt, put them in one vessel and make them into bread for yourself; you shall eat it according to the number of the days that you lie on your side, three hundred and ninety days."

I suspect only a few of you will be tempted to make the bread, but it has a history I thought all of you might fine interesting. I don't recommend this bread for beginning bakers. The dough is tricky to work with and the bread is not to everyone's liking. My beloved's comment on sampling it was, "Nutritious." That is the kiss of death around here. I know from experience he won't take another bite. Here's the recipe.

Ezekiel's Bread...from the kitchen of One Perfect Bite courtesy of Food.com

Ingredients:
4-1/2 teaspoons active dry yeast
1/2 cup warm water
1 tablespoon honey

8 cups wheat flour, finely ground
4 cups barley flour, finely ground
1/2 cup millet flour, finely ground
1/4 cup rye flour, finely ground

2 cup cooked lentils, mashed
1-1/2 cups warm water
1 tablespoon salt
4-6 tablespoons olive oil

Directions:
1) In a small bowl, dissolve yeast in 1/2 cup warm water to which honey has been added. Let sit until foamy, about 10 minutes. Set aside.
2) Combine wheat, barley, millet and rye flour in a separate bowl. Set aside.
3) Place lentils, oil and 1/2 cup water in a blender. Puree mixture. Place puree into a large mixing bowl along with remaining 1 cup water. Stir in yeast mixture and salt. Beat in 2 cups of flour mixture. When smooth stir in remaining flour mixture.
4) Place on a floured surface and knead until smooth, about 6 to 8 minutes. Place in an oiled bowl. Let rise until double in bulk, about 1 hour. Knead again and shape into 4 loaves. Place in greased loaf pans and let rise again until double, about 45 minutes. Bake at 375 degrees F for 45 minutes to 1 hour. Yield: 4 loaves.






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Sugar Snap Pea and Barley Salad

From the kitchen of One Perfect Bite...This is a wonderful salad that adapts easily to al fresco dining. Barley, at least in my home, is a woefully neglected grain. I've recently made an effort to include more of it in our diet. I've found it to be a lovely grain with a nutty taste that offers a slight resistance to the tooth. If you rinse it properly after cooking, you'll find it to be a delicious addition to your table. I've made the salad for this post with snap peas, but green beans could easily be substituted. Plan on making this salad the day before you plan to serve it. The flavors of the dressing need time to permeate the salad. It's also important not to overcook the vegetables you add to the barley. You want them to be crisp tender, so they will add some crunch to the salad. I know those of you who try this salad will enjoy it. The recipe originally came from Eating Well Magazine, so you know this fiber rich dish is good for you. It will make a great addition to your grain and salad repertoire. Here's the recipe.

Sugar Snap Pea and Barley Salad...from the kitchen of One Perfect Bite courtesy of Eating Well Magazine

Ingredients:
2 cups water
1 cup quick-cooking barley
8 ounces sugar snap peas, trimmed and sliced into matchsticks
1/2 cup chopped fresh flat-leaf parsley
1/4 cup finely chopped scallions (white and tender green)
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Directions:
1) Bring water to a boil in a medium saucepan. Add barley and cook, covered, for 10 to 12 minutes, or according to package directions. Remove from the heat and let stand, covered, for 5 minutes.
2) Rinse barley under cool water and transfer to a large bowl. Add snap peas, parsley, onion, oil, lemon juice, salt and pepper and toss to combine. Refrigerate. Serve chilled. Yield 4 to 6 servings.








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Hannibal's Roasted Tomato Pilaf

From the kitchen of One Perfect Bite...While the rice and barley simmered, my mind wandered and Hannibal and the armies of Carthage came to mind. I think the color of the grains triggered my reverie. I was looking at a decidedly hot mess and needed some distraction until everything in that pot came together. I comforted myself with the knowledge that those armies, fueled by grains such as these, crossed the Alps and challenged the power of Rome. That they lost was beside the point. I was determined, at the very least, to tame the contents of my pot. As it turned out, I worried needlessly. My plan included the addition of roasted tomatoes, and a quick taste at the end of cooking revealed a pleasantly flavored, nutty surprise that was brightened by the flavor and color of the fruit. I'm still relatively new to meatless cooking and I'm always taken aback when dishes like this actually work. In order to assure the brown rice was cooked, I staggered the addition of the barley and orzo. I was afraid that if everything went into the pot at the same time the orzo and barley would become gummy before the rice was done. That meant one extra pan, but I'm glad I took the time to do it that way. The roasted tomatoes were great, but I think garlic sauteed zucchini would have worked as well. Even my committed carnivore enjoyed the dish, though he ate it with a chop on the side. Whether you have it as a main course or a side dish, I think you'll like this, too. Here's the recipe.

Hannibal's Roasted Tomato Pilaf...from the kitchen of One Perfect Bite

Ingredients:
1-1/2 cup baby tomatoes
3 tablespoons olive oil, divided use
2/3 cup brown rice
2/3 cup barley
2/3 cup orzo pasta
3-3/4 cups chicken or vegetable broth
1 teaspoon salt
Optional: Basil leaves for garnish

Directions:
1) Preheat oven to 400 degrees F. Place tomatoes on a baking sheet and toss with 1 tablespoon olive oil. Bake for 20 minutes. Set aside.
2) While tomatoes bake, add 1 tablespoon olive oil to a skillet and heat until warm. Add brown rice and sauteed until grains are coated and lightly brown. Add salt and broth. Bring to a boil. Reduce heat and simmer, covered, for 10 minutes.
3) Add reserved 1 tablespoon olive oil to a second skillet and heat until warm. Add barley and orzo and cook until grains are coated and lightly brown.
4) Stir barley and orzo into brown rice. Bring to a boil, then reduce heat and simmer, covered, until water is absorbed and mixture is tender, about 20 minutes longer.
5) Lightly toss pilaf mixture with roasted tomatoes. Season to taste. Garnish with basil if desired. Serve warm or cold. Yield: 6 servings.

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