Chef Forum banner

share your secrets

2K views 12 replies 8 participants last post by  bluesmkr63 
#1 ·
Summer is over and I will start thinking of soups and grains for my rest. I do some research through cooking mags and online. I spend a lot of time trying new recipes and using different ingredients so if anyone has any secrets that they would like to share, I'd love to hear them. I am a big fan of barley. I like it in soup but feel traditional "Beef Barley Soup" reminds me of canned soup I had when I was a kid. How about some barley suggestions to start. Bean soups can be extremely versatile and satisfying in the fall. I await some interesting recommendations. Thanks in advance
 
#2 ·
Barley is pretty versatile... I have used it many times as a sub for quinoa in tabbouleh (only at home if I have to sell to customers my tabbouleh I use quinoa) and it tastes really good... I like to saute some mushrooms, onions and garlic and add a bit of raw barley and water.. makes a nice breaky dish with some sliced tomatoes on the side.. I am allergic to eggs so I have to be creative with my breakfasts...
 
#4 ·
Another idea for your soups would be to take advantage of the harvest and feature seasonal vegetables as much as you can. French-Canadian Pea soup is really good and very easy to make. It's also quite hearty and warming so it's perfect for a winter's day.
 
#6 ·
You could google a recipe for Scotch broth. Can't stand the stuff myself (dont like the texture of barley in my mouth... Bit like eating cotton wool) I belong to a taditional Scots family tho, so I do have to make it for them now and then...Mostly then. If you ever meet me do not tell anyone wot i said. They already think i'm odd, having been dragged up in England :eek:
 
#8 ·
I used to make beef barley soup and would also add it to basic vegetable soup to give it some substance. It can be slimy, which is what gives the soup some body, but I have also cooked it separate and rinsed it to avoid that texture. Depends on your clientele. I'm getting ready to rotate corn chowder onto my soup roster. The secret to a great corn chowder is to use bacon in it and use the drippings in the roux. That, and fresh ground nutmeg are the secrets. Penzey's Spices has whole nutmeg from Grenada, and it is outstanding.
 
#9 ·
In several of the restaurants Ive worked in I served what I call Barley Pilaf. People always think Im strange for using barley somewhere besides soup. Basically I cook the barley in boiling water until mostly done and drain, saving the barley water. Reduce the barley water. Then I saute mirepoix until soft and toss in the barley to saute. Hit it with a little of the reduced barley water and you can get a creamy type texture of Risotto. Finish with herbs and butter. Very tasty.
Also used it in a braised Lamb Shank recipe (it was a dish at the restaurant when i got there) They said it was a Scotch Broth, but couldnt tell me why, lol. I just tossed the barley into the bottom of the braising pan and then braised normally. I want to try the same this season with Pot Roast. Good luck. Let us know what you come up with.
 
#13 ·
JC:

I Love pearl barley, and I agree that Beef Barley soup just has that "Campbells" thing hanging over it. Dont get me wrong, I love to eat it, but it's not a money maker. My favorite winter soup it Curried Bean soup. I first eat it in a restaurant in Japan called "Sams Anchor inn" and when I made it here I got rave reviews on it. The overhead is really low, and with the proper presentation, its mark up is exceptional.
 
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top