'barley' on Serious Eats

The Food Lab Lite: Vegetarian Escarole and Parmesan Soup

Last week I co-hosted an event at the New York Wine & Food Festival in which a few of our favorite chefs cooked their favorite soups. My favorite of the bunch: Marco Canora's escarole soup. His version had these terrific little chicken dumplings, but seeing as I have a wife who leans vegetarian and I myself tend not to eat much meat in my off-duty hours, I wanted to convert this great concept into a more veg-friendly version. Here's what we've got. More

Portobello Mushrooms With Pearled Barley and Preserved Lemon From 'Ottolenghi'

Portobello mushrooms are often disparaged as an easy, boring stand-in for meat when cooking vegetarian meals. Among the all of the bland mushroom "burgers," it's easy to forget one of the portobello's most useful characteristics—its stuffability. Take, for instance, the stuffed mushrooms from Yotam Ottolenghi and Sami Tamimi's Ottolenghi cookbook. More

British Bites: Scotch Broth

Rich broth filled with bite-sized pieces of root vegetable and tender lamb, this hearty soup is much more than the name 'broth' implies. The essential elements of a scotch broth are lamb, barley, and root vegetables of various kinds, although many will include cabbage in that list as well. To me, Scotch broth is a root vegetable-based dish, with enough chunks of tender lamb to make it exciting, and a broth that is rich and flavorful. More

Scotch Broth

Rich broth filled with bite-sized pieces of root vegetable and tender lamb, this hearty soup is much more than the name 'broth' implies. The essential elements of a scotch broth are lamb, barley, and root vegetables of various kinds, although many will include cabbage in that list as well. To me, Scotch broth is a root vegetable-based dish, with enough chunks of tender lamb to make it exciting, and a broth that is rich and flavorful. More

The Food Lab Lite: Orange-glazed Carrots with Ramp Barley and Spinach

Trouble with whole grains is that they don't soften the same way that, say, white rice does. They jump almost immediately from being rubbery and hard to blown out and mushy. In certain contexts, say, a good Short Rib and Barley Stew (recipe here), I don't mind that blown out texture. I enjoy the softness of overly-hydrated barley grains in soup. On their own? That's a different story. Here's a technique to get grains that are perfect in texture and packed with flavor. More

Dinner Tonight: Golden Beet Barley "Risotto" with Ricotta Salata

The similarity to risotto with this dish is mostly related to the cooking method—toasting the grains in fat, letting them absorb some wine, then adding stock little by little until the grains have become tender and released their starch into the pot to turn everything creamy. It tastes nothing like a traditional risotto, but that doesn't mean this isn't a brilliant dish. More

Short Rib and Barley Stew

Short rib and barley stew is fantastic because it: a) is dumb easy to do b) is made with pantry and fridge staples (aside from the short rib) c) lasts for days and gets better with time d) soothes the soul or warms the cockles of your heart, or if you're really lucky, both at the same time, and e) tastes really, really good. More

More Posts