Brrrrrrrrrrrr

 No matter if you read the temperature in Celsius or Fahrenheit, baby it is cold outside. Ok, maybe not the Southern Californians but I try not to be too hateful. Intellectually I know we will catch-up and warm-up though until then my feet are snuggled in my sheepskin sleepers and my shoulders are swathed with a large wool jersey throw. It is a cozy sight I make sitting at my desk, or cooking up dinner – but I am toasty and that is priority.

This chill definitely has sent me into the kitchen as early as possible to start a daily simmer, stew or braise – warming the house, and eventually helping thaw the deep set chill in our bones. My dear husband has the sexiest job in spring and autumn but come the extreme of certain seasons 8 plus hours a day on horseback leaves its marks. So, in an effort to make the day’s finish melt away I am delivering most dinners in a bowl with a spoon. These long cooking pots of relief are a perfect place to utilize my summer stores. Tarragon and loveage salts, frozen tomatoes, sun-dried peppers are being called upon to add further dimension to the season of comfort foods.  

Beef Mushroom Barley Soup - yields 6 to 8 servings

2-tablespoons butter

1 large leek - white portion only, washed and diced

1-large onion

3 celery stalks - chopped

4 clove garlic – diced

1/2-pund boneless beef short rib

1-/2 pounds mushrooms - such as cremini, chantrelles, or morel, roughly chopped

1 oz dried porcini mushrooms - roughly crushed

1-tablespoon thyme - leaves only, roughly chopped

2-tablespoons dill – roughly chopped

3/4-cup pearl barley

5-1/2 cups chicken or vegetable stock

Salt and freshly ground pepper to taste

In a six-quart pot melt the butter over a medium flame and add the leek and onion. Cook for a few minutes stirring constantly until they lose their raw look and become translucent. Add in the celery, garlic, short ribs, mushrooms, dried porcini, thyme and dill cooking for a few minutes longer. Mix in the barley and, pour over the stock and bring the soup to a boil.  Season the soup with salt and pepper. Bring the soup to a boil, and then reduce to a simmer. Cook the soup for an hour to 2 hours with a lid slightly askew.

Unexpected, oh but welcomed

An early spring excites

Eyes that take in sight

That heady redolent glow

Nature is ready to grow

Packets sealed waiting to sow

The time has come to start to hoe

Short Rib and Barley Stew – yields 6 yields

2-pounds short ribs

2-large onions – peeled and sliced ¼-inch

5-garlic cloves – chopped

3-carrots – cut into 1-inch pieces

2-parsnips – cut into 1-inch pieces

½-pound mushrooms

1-ounce dried mushroom (such as porcini, chanterelle or morel)

¾-pound celery root – peeled and cut into 1-inch chunks

¼-cup roughly chopped Italian parsley

2-tablespoons fresh thyme leaves

1-tablespoon fresh sage leaves – roughly chopped

¾-cup hulled barley

Salt and freshly ground pepper to taste

Heat an eight to ten quart casserole pot over a high flame, and brown the short ribs on all sides. Once the ribs have browned add in the sliced onions, and cook until the onions just start to wilt. Then mix in the garlic, carrots, parsnips, mushroom (including dried), celery root, parsley, thyme and sage. Season with salt and pepper, and pour in 4-cups of water.

Bring to a boil and then reduce the temperature to medium-low and cover. Cook the stew for 2-hours. Then mix in the ¾-cups of barley, and return the lid, cooking for an additional hour. Correct the seasoning with salt and pepper.