Beef and Barley Soup

Beef and Barley Soup

What is it about food that is so comforting? This soup is a one pot dish that will warm your bones on a cold winter night. It is akin to Chinese porridge, but a jazzed up version. What I love about this dish is that you don't need to measure everything. Chop up veggies and throw them in a pot. The only thing I measure is the barley. You need 3 hours to simmer the soup so plan ahead.

Sometimes I eat out of boredom or eat when I'm stressed, but food doesn't fill a void or relieve anxiety. It is a distraction that can lead to over-consumption. So even though yummy food can make you happy and provide comfort, eat in moderation and develop a healthy relationship with food. Okay, I know I sound like I am preaching, but really it's also a reminder to myself. We all want to be healthy and feel good - make smart choices and only eat when you are hungry.

Beef and Barley Soup
Yields approximately 3 large servings

Notes: I normally use water since I don't have beef stock on hand. I find it necessary to use Dashida to flavor the soup. I don't like that it contains MSG so if you can find a MSG-free soup base, buy that. My Korean market used to have it but no longer carries it. I like my soup with a lot of meat, but if you don't only make the soup with 2 pieces of short ribs. I am hesitant to call it soup since it cooks down to a porridge-like consistency. If you want to keep yours more soup-like, add more water towards the end.

2-4 pieces meaty short ribs
3 garlic cloves, chopped
1 onion, diced
1 large carrot, diced
1 stalk celery, diced
1" - 2" piece of Parmigiano-Reggiano rind
1 t chopped fresh thyme
2 T chopped parsley or chives
2 t Dashida Beef Flavor Soup Stock (see Notes above)
Salt and Pepper to taste

1. Place the short ribs in a large pot.

2. Add 1/2 cup of barley, three big cloves of garlic chopped up, the chopped onions, carrots and celery. You can also add mushrooms and any other vegetables you might like. Grind in a little black pepper.

3. Add about eight cups of filtered water or beef stock and let it simmer on the back burner for at least three hours while you go about your business. You can also add lima beans, cube potatoes, peas, corn, string beans and chopped tomatoes at any point, or the second day, should you have any leftover.  During the last hour of cooking add the thyme and Parmigiano-Reggiano rind and Dashida soup stock.

4. Before serving, skim off the fat–there will be a bit, as short ribs are quite fatty. Pull the meat off the bones, chop it and put it back in the soup. Season with salt and pepper to taste.  Ladle the soup into bowls and serve with chopped parsley or chives on top.

Pain de Mie

Shiny New Pullman Loaf Pan

There is something very gratifying about making bread.  Is it the amazing aroma while it's baking?  Or is it simply making a product that cannot compare to most store-bought breads?  Whatever the reason, I am hooked on bread making. I think I have overcome my fear of it and I am no longer aghast when sprinkles of flour hit the floor.

My new Pullman loaf pan arrived at my doorstep today. I had gone food shopping in the morning and bought various snacks and cold cuts for my son's lunches this week. Although I had clearly written BREAD on my shopping list, my mommy brain managed to forget this critical item. Normally I would make another trip to the supermarket, but having received my new pan I took it as a sign to make bread.

If you have never made bread before this would be a great place to start.  This recipe was super easy and quick compared to most breads.  I started making the dough at 2:30pm and the baking was done by 5:30pm. Everything is mixed and kneaded in the standing mixer. It is a nice bread for sandwiches or toast.

First Rise

Punched down dough transferred to pan to rise again

Cool on a rack

Definitely not Wonder bread

So good

Pain de Mie
From The Paupered Chef
Yield: 1- 13 x 4 x 4 loaf

Note: I used 24 ounces of AP flour and 3 ounces of bread flour simply because I ran out of AP flour.

1 1/3 cups whole milk
3/4 cup water
1.15 ounces (about 2 1/3 tablespoons) sugar
1/2 ounce (about 1 1/3 tablespoons) dry yeast
27 ounces all-purpose flour*
.85 ounces (about 1 1/2 tablespoons) salt
2.6 ounces (about 6 tablespoons) soft butter

1. Pour the milk and water into a small pot. Turn the heat to medium-low and slowly bring the temperature up to 100 degrees. Turn off the heat and add the sugar. Stir until disolved.

2. Pour the liquid into a medium-sized bowl and stir in the yeast. Let the mixture proof for ten minutes.

3. Combine the four and salt in stand mixer. Use the dough hook to quickly mix the two.

4. Make a well in the flour and pour in the liquid. Mix carefully on low until incorporated. Then add the butter.

5. Increase the speed to medium and let the stand mixer knead for 10 minutes.

6. Remove the dough from the bowl, form into a ball, and place in a large bowl. Cover with plastic wrap and let the dough rise for an hour.

7. Butter your 13 x 4 x 4 Pullman loaf pan. Punch down the dough, and then transfer to the loaf pan. Cover again with plastic wrap and let rise until it comes to the top of the pan. Preheat the oven to 400 degrees.

8. Slide the top on of the pan on. Place loaf pan in the oven and cook for 45 minutes. Remove the bread from the pan and let cool on a wire rack.

BLT And More

I made two loaves of Challah bread today. They freeze nicely so they will last for a while. When did I turn into this homemaker who makes her own bread, bagels and ice cream?! I think my life was busy enough and now I am trying to keep up with the rapid rate at which these food items are consumed. Anyway, I wasn't in the mood to make dinner and my choices were make fried rice for the umpteenth time or make a sandwich. The kids were already fed so this meal is just for my husband and me. The sandwich was the easy pick and I had all the ingredients to make a BLT. I roasted grape tomatoes in the oven with oil, S&P. I combined Sriracha Hot Chili Sauce and Kewpie Mayonnaise for the mayo component (thank you Sandy!). I used thick cut bacon then topped it with crumbled blue cheese and slices of Asian Pear.

The result was quite lovely. I don't know if I have ever called a sandwich lovely, but this one is. It is an interesting combination of sweet, salty, spicy, and crispy. There is no recipe but here are some tips:

1. Slice the bread on the thin side so the bread doesn't overwhelm the filling. Lightly toast the bread like I did.
2. Make the spicy mayo as mild or spicy as you wish. I wanted some kick so added more Sriracha.
3. Go light on the blue cheese.
4. You can do two layers of the lettuce, tomatoes and mayo - one on the bottom and another on top of the bacon.
5. Don't skip the Asian pear - the texture and flavor is nice.

Challah slices with lettuce

Add Roasted Tomatoes

Drizzle on the Spicy Mayo

Top with Applewood Bacon

Add more Lettuce,  Blue Cheese and Asian Pear slices

BLT and more!

Caramel Popcorn

Caramel Popcorn

MMMMmmmm...popcorn. I am partial to savory popcorn - make it cheesy or buttery and I can wolf it down before the opening movie credits start. A tub of caramel popcorn will still disappear but not with quite the same speed or voracity. If you are a popcorn lover like me, make this as a special treat. I put together a gift basket and the caramel popcorn was my one homemade addition.

When you cook the sugar to make the caramel, but sure to use caution and do not rush. Cooked sugar bubbles up and if you don't handle it carefully you will get a nasty burn. I found making a half batch easier to manage. Below is the full recipe.

Cooking the Sugar, Water, Butter and Salt

Spread it out on a pan to cool

Sweet Buttery Goodness

Caramel Popcorn

Yields about 4 quarts

Nonstick cooking spray or vegetable oil
3 tablespoons vegetable oil
1/2 cup popcorn kernels
2 cups salted peanuts (optional)
1 1/2 teaspoons baking soda
3 cups sugar
3 tablespoons unsalted butter
Pinch of kosher or coarse sea salt

Lightly coat two large, heatproof rubber spatulas, a very large mixing bowl and two large baking sheets with nonstick cooking spray or a thin slick of oil.

In a large saucepan or pot with a lid, heat the oil over medium-high heat. Add the popcorn kernels, cover and keep the saucepan moving until all of the kernels have popped, about 5 minutes. Transfer to the prepared bowl, removing any unpopped kernels. Toss with salted peanuts, if using.

Have the two large baking sheets ready. In a medium saucepan, combine the sugar, butter, salt and 1/2 cup water. Cook over high heat, without stirring, until the mixture becomes a light golden-yellow caramel, 10 to 14 minutes. Remove from the heat and carefully whisk in the baking-soda (the mixture will bubble up).

Immediately pour the caramel mixture over the popcorn and don’t fuss if it doesn’t all come out of the pot — you’ll have plenty. Working quickly and carefully, use the prepared spatulas to toss the caramel and popcorn together, as if you were tossing a salad, until the popcorn is well coated.

Spread the popcorn onto the baking sheets and quickly separate them into small pieces while still warm. Cool to room temperature, about 15 minutes. Once cool, store in an airtight container for up to two weeks.

Ice Cream Cake

Homemade Ice Cream Cake

Yesterday was an awesome day. My youngest son turned 3 and my over 3 month bathroom renovation is now complete. To celebrate the birth of my wild child, I decided to make him an ice cream cake. Whenever we go grocery shopping he ogles the Carvel cakes in the freezer section. At first I thought I would just purchase pints of ice cream and then make cake or cookie crumbs to layer between. But then I thought what a pain it would be to soften the ice cream to get it into the cake pan. So instead I made my own ice cream (yes, I know my reasoning is dizzying).

I made chocolate wafer cookies then crumbled them for the base of the cake. Next came the chocolate ice cream from David Lebovitz's The Perfect Scoop. I never was a fan of chocolate ice cream as a child, but living with the 3 chocoholics in this house has changed me into a chocolate lover. This chocolate ice cream is probably the BEST I've ever had. I am NOT exaggerating. Make it with Valrhona cocoa powder. The top layer was vanilla ice cream (French-style, made with eggs), recipe also from The Perfect Scoop. The birthday boy enjoyed his cake, but I'm sure he would have been just as happy with the store-bought version. I didn't take any pictures on my camera of the cake out of the pan. If I can get one from my sister I will post an update. Happy Birthday to my little man.

Chocolate Wafer

Chocolate Wafer Crumbs

Chocolate Wafers recipe as posted on Smitten Kitchen.

Chocolate Ice Cream
from The Perfect Scoop by David Lebovitz

2 cups heavy cream
3 tbsp unsweetened Dutch-proces cocoa powder
5 oz bittersweet or semi-sweet chocolate, chopped
1 cup whole milk
3/4 cup sugar
pinch of salt
5 large egg yolks
1/2 tsp vanilla extract

Warm 1 cup of cream with cocoa powder in medium saucepan, whisking to thoroughly blend the cocoa. Bring to boil then reduce heat and gently simmer for 30 seconds, whisking constantly. Remove from heat and stir in chocolate until smooth. Stir in remaining cup of cream. Pour mixture into a large bowl, scraping the saucepan as much as possible. Set mesh strainer atop the bowl. Warm milk, sugar, and salt in the same saucepan.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed yolks back into the saucepan. Stir mixture constantly over medium heat making sure the scrape the bottom and corners, until the mixture thickens and reaches nappe consistency. Pour custard through strainer and stir it into the chocolate until smooth, then stir in the vanilla. Continue to stir over ice bath until cool. Refrigerate the mixture to cool thoroughly and then freeze it in your ice cream machine per the manufacturer’s instructions. Yields 1 quart.

Vanilla Ice Cream recipe

Add on Chocolate Ice Cream and Vanilla Ice Cream

The Best Cocoa Brownies

Cocoa Brownies

I will probably spend a lifetime searching for my perfect brownie. It's a tough job but someone has to do it. I'm not even sure what exactly I'm searching for, but I know I haven't found it yet. This recipe by Alice Medrich is very decadent and deliciously silky. I splurged on Valrhona cocoa powder - $9.99 at Fairway Market. Normally I stick to the less expensive brands such as Droste or Rademaker, but this recipe needs the super dark richness of the Valrhona. The recipe yields a very thin brownie, but being it is so rich it's probably a good thing they are small. If you like thick brownies, double the recipe.

Valrhona Cocoa Powder

Butter, Cocoa Powder Salt and Sugar

Ready to be baked

Cut into 16 squares

Best Cocoa Brownies
Adapted from Alice Medrich’s Bittersweet

Makes 16 larger or 25 smaller brownies

10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup all-purpose flour
2/3 cup walnut or pecan pieces (optional)

Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but it smooths out once the eggs and flour are added.

Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.

Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes is Medrich’s suggestion (I pulled mine out at 25 minutes and they were perfectly set). Let cool completely on a rack. (If you refrigerate after cooling, it will be easier to cut neatly)

Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.