The Basics: Mushroom Barley Soup
Making the food blog rounds the other day, I came across an incredulous comment about brownies. (Yes, brownies can, if you were wondering, incite incredulity.) The commenter marveled, to paraphrase, that she reads so many cookbooks, food blogs, and epicurean magazines, and yet does not have a single go-to recipe for brownies when the occasion for those dark fudgy squares arises.
And it suddenly occurred to me: I bounce from one random recipe to another, but what are my basics? My mom used to joke that her dinner menus were on a six week rotation; those recipes made up the foundation of her repertoire (with certain recipes, of course, trotted out for holidays and others tried on a whim). And so what will, I wondered, make up the Sarah McColl basics? The foods that friends request when they come over, the ones that give my fiancé a dreamy, far-away look in his eye; the recipes, in short, that I like best and return to again and again.
What do you consider the basics, the building blocks in your recipe repertoire? So far I'm thinking chocolate chip cookies, roast chicken, banana bread, a knock-their-socks off appetizer, a couple killer gratins, a savory tart, cinnamon rolls, chili, pasta e fagiole, chicken and dumplings, a wicked chocolate cake, killer scones...what else?
And in the search for a go-to mushroom barley soup recipe, I have to tell you, this is not it. I'm looking for more mushrooms and less barley, a soup with a wilder, but also more sophisticated, less bacony flavor. Also, does barley always bloat up so much? Maybe I should just lay off the barley all together and stick with just mushrooms (porcini next time). And so the search begins...maybe this one? Or this one? This one?
Mushroom Barley Soup
Everyday Food
Serves 4
3 strips bacon (3 to 4 ounces), cut into 1/4-inch pieces
1 large onion, chopped
3 cloves garlic, minced
1 pound button or cremini mushrooms, trimmed and halved
2 teaspoons tomato paste
2 cans (14.5 ounces each) reduced-sodium beef broth
1 cup quick-cooking barley
1 teaspoon dried oregano
1 teaspoon red-wine vinegar
1/4 cup chopped fresh parsley
In a large pot (6 to 8 quarts), cook bacon over medium-high heat, stirring often, until crisp, 3 to 5 minutes. Reduce heat to medium.
Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is starting to brown, 3 to 5 minutes. Add mushrooms; cook, stirring often, until they are tender and pot is almost dry, 5 to 10 minutes (depending on type of mushrooms). Stir in tomato paste, and cook 1 minute more.
Add broth, barley, oregano, and 3 cups water; bring to a boil. Reduce heat; simmer, partially covered, until barley is tender, 10 to 15 minutes. Add more water to thin soup, as needed. Season with salt and pepper, and stir in vinegar. Ladle into bowls; sprinkle with parsley.
Comments
I know what you mean, I'm with all the cooking I do, I feel like I'm always exploring different options and not always hitting home runs. But hopefully time will allow me to perfect certain basic recipes so that by the time I have a family, I'll be known for great dishes that my kid(s) adore and remember. So far, my go-to dishes that light up my boyfriend's eye are squash bean casserole, risotto, pizza, and umm I'm sure there must be more, but those are just ones coming to mind because I've made them recently.
Posted by: Julia - the Wounded Chef | November 13, 2008 1:06 PM
Mmm...squash bean casserole sounds yummy.
Posted by: sarah | November 13, 2008 1:46 PM
Hmm my standby recipes: chili, spice muffins, cookies, from-scratch mac & cheese, goat cheese salad, chicken fingers, spinach balls, honey basil pesto pasta, vegan chocolate cake, kettle corn, potato and cheese quesadillas.
I'm getting hungry just typing all of those!
Posted by: Alicia Kachmar | November 13, 2008 2:11 PM
I gotta find the from-scratch mac and cheese recipe that will change my life...
Posted by: sarah | November 13, 2008 4:23 PM
Hmmm... fun topic. My old stand-bys are Rosemary Cornmeal scones, Pasta Pomodoro, Lentil soup, Veggie wraps with brown rice, gingerbread, a fall salad with apples and pecans, and Pad thai.
Posted by: Kristina | November 13, 2008 4:50 PM
Any given night is usually a type of meat or fish, rice, greens, and some [cough] wine. These three staples vary within their categories but that's my average dinner. However, every girl oughta know a foolproof recipe for chocolate chip cookies, a hefty soup and a simple soup, pasta/lasagna, a-loved-by-all appetizer, and a vegetarian dish. You're really making me think about my own patterns...hmm.
Posted by: DD | November 13, 2008 5:00 PM
I had the same problem with brownies a few weeks ago -- I just wanted a simple, delicious recipe and couldn't find one that didn't includethings like melted caramel or peanut butter frosting. I found the perfect thing in the recipe box my mom gave me when I went to college - my great grandmother's chocolate brownie recipe. Perfection!
P.S. Alicia, your standbys sound incredible! Honey basil pesto, spinach balls - yum!
Posted by: Julie | November 13, 2008 5:16 PM
I don't cook all that often so I have yet to acquire a collection of go-to recipes. I'm commenting because I came across a recipe a few weeks ago called "Creamy Porcini Barley Soup" (http://www.eatingwell.com/recipes/porcini_barley_soup.html) and it sounded good!
Posted by: NY Diva in the Midwest | November 13, 2008 5:20 PM
kristina, rosemary cornmeal scones sound AWESOME.
dd, i think i need to bring the wine back into the rotation. that could partially explain the downturn in my mood lately! :) and i couldn't agree more about your "must-haves" list. what do we think is the best chocolate chip cookie recipe?
julie, i love when the old-fashioned classics penned by grandma save the day. makes me want to go read my fanny farmer when i get home!
mmm, ny diva, that sounds good. i'll have to check it out. Thanks!
Posted by: sarah | November 13, 2008 5:29 PM
My mom-in-law says she's not a chef--but a cook. I tell her that anyone who can pull off consistently memorable meals year after year (that the family requests) is truly an artist in the kitchen. I hope to be the matriarchal wizard someday that can evoke warm memories just by throwing familiar ingredients together.
Posted by: Ruth | November 13, 2008 6:00 PM
Me too, Ruth. Frankly, I think "cooks" sound like they know how to have a good time in the kitchen and won't cut you with their wusthoffers when you make a misstep in their domain (think Gordon Ramsey). If Nigella Lawson considers herself a cook, I think we're in good company!
Posted by: sarah
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November 13, 2008 6:16 PM
Great post! This made me think that I don't have too many of the basics down either. All of these suggestions sound fantastic.
I think finding the perfect pancake recipe is key. And maybe a good batch of muffins (I like breakfast foods)
Posted by: Haley | November 13, 2008 6:31 PM
This is interesting. It would be fun to compile a little cookbook as I build up my repertoire...still working on it! For now I would say my basics are...baked oatmeal for breakfast, roast chicken, baked spaghetti, beet greens and bacon over couscous, mediterranean couscous (feeds a huge amount of people with very little effort!), biscuits over chicken noodle soup with homemade stock...okay I'm hungry now...
Posted by: geek+nerd | November 14, 2008 8:33 AM
mushroom barley is one of my favorite soups. this is a good recipe from russ and daughters: http://query.nytimes.com/gst/fullpage.html?res=9C05E1D6153EF931A25752C0A9659C8B63&sec=&spon=&&scp=5&sq=mushroom%20barley%20magazine&st=cse
bittman also posted another recipe for mushroom barley soup this week. must be fall.
(i used to always try something new; now that i cook regularly, i have some basics--butternut squash sauce for pasta or thinned for soup; a deconstructed puttanesca; potato-leek soup; steamed fish over greens. still need to come up with a good pasta fagolie)
Posted by: rebecca | November 14, 2008 8:52 AM
rebecca, have you tried that russ & daughters recipe? (ps, i've never been there, but after that article i totally want to go!) i'll have to seek out bittman's recipe (he doesn't include one in how to cook everything, i noticed.)
i love, love, love reading everyone's basics. so many fantastic ideas!
geek + nerd, SUCH a great idea to put together a little cookbook and then give as gifts. brill!
Posted by: sarah | November 14, 2008 10:23 AM
i have tried it, and love it. i might have to make some this weekend! oh, and another new basic, almost no-need bread.
Posted by: rebecca | November 14, 2008 10:40 AM
I am envious of Julie having her great-granny's recipe - somehow an aged recipe seems so much more special. I think I am known for my chocolate brownies. Just the other day someone at work made some and one of the secretaries came round to tell me that they were 'lovely, but not as good as yours' which made me smile for the rest of the tedious afternoon!
Posted by: Joy | November 14, 2008 12:00 PM
Ah, Joy, that is awesome. Are they fudgy, cakey, or somewhere in between?
Posted by: sarah | November 14, 2008 12:10 PM
Someone at work RAVED about that Martha Stewart recipe. Give it a try.
Posted by: Lindsay | November 14, 2008 1:09 PM
Awesome, Lindsay. Anything that advertises itself as "quickest" is also kind of seductive.
Posted by: sarah | November 14, 2008 1:49 PM
The following is one of Martha Stewart's brownie recipes. They are simply fabulous!
Fudgy Chocolate Brownies
Makes 16 of the most amazing brownies you will ever, ever eat!
½ cup butter, plus more for pan
8 ounces semisweet chocolate, coarsely chopped
1 ½ cups granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
¾ cup all-purpose flour
½ teaspoon salt
1. Preheat oven to 350 degrees F. Butter an 8-inch square baking pan or heatproof glass dish. Line pan with parchment paper, leaving a 1-inch overhang on 2 sides. Set aside. Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat; let cool to room temperature, 10-15 minutes.
2. Stir sugar into cooled chocolate mixture until combined. Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour and salt.
3. Pour batter into prepared pan, and smooth top with spatula. Bake until cake tester inserted in the centre comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to wire rack to cool completely.
4. Run a knife or offset spatula around the edges of the pan. Using parchment, lift brownies out of pan and onto the rack. Transfer to a cutting board; cut into 2-inch squares. Brownies can be kept in an airtight container at room temperature for up to three days.
Oh and the top will puff up and crack while baking so don't freak out! These are SO fudgy they don't need any icing!
Posted by: LuLu | November 14, 2008 11:44 PM
They are fudgy, fudgy, fudgy. They're the Nigella Lawson ones but I add extra chocolate chunks and make sure they're not overdone. Oooh I could eat some now.
Posted by: Joy | November 15, 2008 6:46 PM
Oh!!!!....this recipe makes me wish I could eat barley! Any recipe that starts with bacon just has to be good!
Posted by: Erik | November 21, 2008 12:49 AM
I hope you'll share when you find that perfect mushroom barley recipe. I've been looking for one myself for a while. Haven't found it yet!
Posted by: Elizabeth | November 24, 2008 2:27 PM