SCRUMPTIOUS, HEARTY MUSHROOM, BEEF AND BARLEY SOUP

SCRUMPTIOUS, HEARTY MUSHROOM, BEEF AND BARLEY SOUP

Its cold, windy and nothing warms you like a hot bowl of soup. I use the different types of mushrooms because they all have different and rich flavors that make the soup really tasty. If you don't have all these mushrooms on hand, then just use what you have. The dried shittake mushrooms will add a lot of flavor to the soup, so if you can don't do without. You can substitute onions for leeks. While, I use beef in the soup, this is one soup that can be made totally vegetarian and still be very hearty and tasty. I would increase the amount of portabello mushrooms since they have rich meaty taste that can fool the most discerning of meat taste buds. Use a vegetable stock instead of beef.

INGREDIENTS

• 8oz of lean beef
• 10 medium size dried shittake mushrooms.
• 3 cups of sliced portabello, crimini and white mushrooms
• 1 cup of thinly sliced celery including the tops
• 1 cup of thinly sliced leeks
• 1 tbsp of minced garlic
• 1 tbsp of minced parsley
• 1 cup of red wine
• 6 cups of beef stock
• 3/4 cup of barley
• 1 tsp of salt
• pepper to taste
• olive oil
• 1 pat of butter (optional)

INSTRUCTIONS

1. Soak the dried mushrooms in the stock until they are soft which should be about 30 minutes or so.Squeeze the stock out of the mushrooms and slice the mushrooms thinly.
2. Cut the beef into small bite size and pat dry with a paper towel. Salt and pepper the meat.Coat the bottom of a large pot with olive oil and heat until oil begins to shimmer
3. Place beef in the pot and sear all sides, about 1-2 minutes. Remove from pot and set aside.
4. Coat the bottom of pot with olive oil and add pat of butter. When the oil start to shimmer and butter is melted, add mushrooms except for the shittake and saute until wilted.
5. Add the leeks and garlic and saute until they are fragrant and wilted.
6. Add the shittake mushrooms and saute for a few minutes.
7. Add parsley and salt, continue to cook for a few minutes.
8. Add the wine and bring to a simmer. Simmer for about 5 minutes.
9. Add the beef stock and simmer until beef is tender, about 1 hour.
10. Add the barley and cook until tender, about 30 minutes.

Serve with sandwich, salad or thick slice of rustic bread. When you re-heat the soup, you may need to add additional stock as the barley will continue to soak up some of the liquid in the soup.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Superbowl Game Day Brunch : Pastrami Hash

This earthy dish will help you fortify for the big game. Let's face it, you don't want to just start eating at game time. You need to take it one meal at a time leading up to kick-off. Nothing helps you prep your stomach for the extravaganza ahead like a nice pastrami hash.

Ingredients

• 1 Large Egg
• 4 Oz Lean Shaved Pastrami
  
• 1 Medium Potato
• 4 Crimini Mushrooms, sliced
  
• 1/4 of a red onion, diced
• 1 Tbs Olive oil
• 1 pat of butter
• 2 Oz Sharp Cheddar Cheese, shredded.
  

Directions

1. Wash and dry the potato. No need to peel it.
2. Shred the potato with a cheese grater, place in a colander and sprinkle with sea salt. Let stand for about 15 minutes to lose its water.
3. Pre-heat a fry pan over medium high heat, add a thin layer of olive oil. Let the oil get hot.
   
4. Blot the potatoes with a paper towel and add to the hot oil.
   
5. Stir the potatoes thoroughly as they cook. Fry to a golden brown. Remove from the fire and set aside.
6. Fry the chopped onion to a golden brown.
7. Add the mushrooms and cook until the mushrooms are moist, set aside with the potatoes.
8. Chop the pastrami and add to the hot fry pan, cook for 1 minute, stirring often.
9. Throw the potatoes, onions and mushrooms in with the pastrami. Mix thoroughly.
10. Add half the cheese and mix in.
11. Place the mixture on a plate and cover with a pot lid.
12. Fry the egg in the butter sunny side up.
    
13. Coarse Grid fresh black pepper over the egg while it is cooking. Top it with the rest of the cheese.
14. Remove the egg from the pan with a spatula and lay over the hash mixture.
15. Serve with a glass of fresh squeezed orange juice. You need some anti-oxidants with this meal.
    

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Superbowl Munchies : Quick and Easy Piggies in a Blanket

Let's gat back to basics. Piggies are the ultimate party food and you just can't stop eating them. I have not seen them much in parties this century, but back in the 1960's these snacks were king.

I use Italian bread crumbs instead of flour when I roll our the dough. This add extra zing to the taste and complements the taste of the wieners nicely. You can also use smoked sausage links.

The great thing about piggies is that you can eat them hot, luke warm, or room temperature. They also go great in your lunch box if you should have any leftovers. At least once a month I make these for my son to take to school for lunch.

Ingredients:

• 1 lb ball of pizza dough, available in any grocery store
• 1/2 cup of Italian bread crumbs
• 1 package of mini weaners or mini smoked sausage links for more flavor

Directions:

1. Spread bread crumbs on your bread board to kee the dough from sticking
2. Punch the dough down with your fingers, then roll it out with a rolling pin. Continue rolling until the dough is no more than 1/4 inch thick.
3. Cut the dough into long inch wide strips.
4. Roll each wiener in 1 layer of dough. Moisten the dough with a few drops of water along the seam to seal.
5. Place rolled piggies on an oiled cookie sheet.
6. Bake at 350^o for 30 minutes.
7. Serve with Dijon Mustard for dipping.
   

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