Tonight we’re eating homemade soup for dinner. The soup was made with pearled barley, button and oyster mushrooms, mirapoix, and fresh sage, oregano, and parsley. A fresh herb and field greens salad accompanied the meal.
A: damn that mozilla bug! I said damn you mozilla!
T: yeah, damn you mozilla.
A: seriously guys, when i went to write the recipe for the barley salad in the last post, I was going to use the pesto recipe from a previous post. I looked up recipes on our site, clicked on the post containing the recipe, and much to my dismay HALF THE POST WAS MISSING! dudes! this sucks! nearly half of all the recipes i’ve written have been munched away by the mozilla wordpress bug that causes the loss of data!
T: Public Service Announcement: Don’t be idiots like us, back up your data. It takes like 2 seconds.
A: two seconds to save and if you don’t, it’s impossible to get it back! Woah. I’ve just been so down at losing all this content. I know this is a stretch, but if anyone has made any of the recipes from this site, or saved them, or remembers them!!!! anything! You would be doing us an extreme favor to send them our way. I’m going to try to rewrite as many as i can, but if you’ve ever written recipes (and are like me) you don’t remember exactly what you did four months later.
T: maybe the recipes will be better now that you’ve had more experiences. It’s a thought.
A: it is that! the problem for me comes in because i try not to make the same meal twice. ever. (although i do fail at that sometimes) so i don’t really get more experience with the specific recipes. i don’t think it will be a problem to write the sauce recipes or anything. we’ll see!
T: we’ll see. and I’d like to be the test-chef for one of these recipes.
A: right on, dude! we’ll run the t&a test kicthen. I’ll rewrite recipes and you’ll test them as a layman.
T: yes. an incredibly lay man. I’m one of the layest men out there when it comes to cooking.
A: oh, c’mon now! i’ve seen you make spaghetti and meatballs… and homemade bread! you can totally cook.
T: with you standing by myside I can cook. Without you standing by my side… uhh I’m having trouble picturing myself trying to cook without you standing there… wait, I remember this one time hazily… I think I’ve repressed those memories… It’s coming back to me- oh, that’s bad. No, make it go away.
A: what? what is it T? it can’t be that bad.
T: There were eggs. I remember that. I fed them to my friend… Burt. It was bad, they were spicy. very spicy. I didn’t know how spicy, I thought burt was just a sissy. Then I ate my portion. O god it was not edible. But he suffered through them and told me they were ok. They were bad. Not suitable for consumption by anyone. …
A: uh, how old were you when you made said eggs?
T: that happened this june.
A: for real?
T: no. We were like 14.
A: yeah, and i tried to make a cherry pie with cherries from our tree out front when i was 7 and it sucked too! i didn’t make a pie again till i was in college. you can’t let your experience ten years ago stop you from cooking today!
T: that isn’t what keeps me from cooking.
A: what is then?
T: well, for starters, if I do anything it will detract from the quality of food. Imagine living in a house with Jimmy Paige or Slash or Bob Saggett. If we’re trying to record a song, I’m not going to participate. I’m not a musician. I will listen and enjoy, but I will only dirty the music. In a bad way.
A: whatever. i think everyone, myself included, would love to have you cook a meal for this here bloggity bliznog.
T: i will, with you by my side, cook a recipe of yours, with no other instruction other than stuff like, how do I cut up that? We need to remember that I am testing the recipe, not your verbal instructions.
A: absolutely. that’s all the people who read the site get…. you know what i just realized??? we haven’t even mentioned the mushroom and barley soup we ate for dinner.
T: true. It was good. I definately enjoyed it. I enjoyed the salad too. I know it was all prepackaged stuff, but it wasn’t too bad. I give the soup a 4.4/5. It was tasty. The barley was great in it, and I liked the mushrooms. My only issue was that I could have used some mouth-burn or something. I know not everything needs spicy heat, but, I was wanting it.
A: i feel ya. i actually thought about putting a pinch of cayenne in, but i made the soup at work last night and didn’t think to bring any with me. so, thus soup with no heat. I give the soup a 4/5. It was good. I have eaten it for two of my last three meals, and would be willing to eat it again. That says something. I don’t know that i will crave this all the time, but i would definately be willing to eat it again. Maybe when it’s cold out.
T: yeah, I could see this one again. The barley reminded me of sugar smacks/honey smacks/smacks/the cereal formerly know as smacks. The little barley grains looked like little smacks floating around. Good times.
A: silly! i wonder if they make smacks out of puffed barley? could be. they puff rice and quinoa, why not barley?
T: are there any commercially-available breakfast cereals made of puffed quinoa?
A: no… i’m pretty sure not here in the usa. I’ve read about puffed quinoa and chocolate bars before though. i think that sounds fantastic. nutritious and delicious.
T: I’d like to try some. I’d also like to try a puffed-quinoa cake, like a puffed rice cake. You know?
A: uh… like a rice crispy treat?
T: yes. exactly like a rice crispy treat. I was actually talking about those dry puffed rice cakes that you get… from like quaker. Now I’m talking about rice crispy treats though. Yes. Quinoa crispy treats.
A: all we have to do now is figure out how we can “puff” the quinoa in the kitchen, then it’s freakin’ on! quinoa crispy treats, here we come!
T: Alright… I’m going to leave that up to you. (although I’m going to eat it)
Kwaherini mabibi na mabwana.
8-10 button mushrooms, sliced
4-5 oyster mushrooms, sliced
2/3 cup pearled barley
2 carrots, diced
2 stalks celery, diced
1 spanish onion, diced
3 slices of bacon (maybe substitued for about 4 tbsp vegetable oil)
1 can cambells beef broth
1 can beef consomme
1/4 cup fresh parsley, chopped
2 tbsp fresh oregano, chopped
2 tbsp fresh sage, chopped
salt and pepper
Begin by preheating a large pot over medium heat. Cook the bacon over medium heat to render the fat. Once the bacon is cooked, remove from pan and set aside for personal consumption or to save for later. Add the chopped mirapoix (onions, celery, and carrots) to the oil and saute for about 6 or 7 minutes. Add the mushrooms and saute for another 2 minutes. After two minutes raise the heat to med.-high and add the barley. Toast the barley, stirring frequently until the barley starts to turn golden in places. Once the barley is toasted add the parsley, oregano, sage, beef broth and consomme, as well as 5-6 cans of water. Bring the soup to a boil then reduce to a simmer. Simmer on low heat for an hour. Taste the soup after an hour to see if the barley is thoroughly cooked. If the barley is not tender, allow the soup to continue cooking for another 15-20 minutes or until cooked. Once the soup is finished, taste and adjust the seasonings by adding salt and pepper to taste. Serve hot and enjoy!