New Posts  All Forums:Forum Nav:

share your secrets

post #1 of 13
9/19/09 at 3:36pm
Thread Starter 
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
Reply
post #2 of 13
9/20/09 at 6:04pm
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...
Reply
post #3 of 13
9/21/09 at 8:49am
Thread Starter 
Thanks, I'll experiment with it
Reply
post #4 of 13
9/21/09 at 1:10pm
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.
Reply
post #5 of 13
9/21/09 at 1:32pm
Thread Starter 
thankyou I will give it a try
Reply
post #6 of 13
9/21/09 at 1:40pm
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 :o
Reply
post #7 of 13
9/21/09 at 3:37pm
Thread Starter 
thankyou. your secret is safe!
Reply
post #8 of 13
9/22/09 at 2:04am
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.
Reply
post #9 of 13
9/22/09 at 4:41am
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.
Reply
post #10 of 13
9/22/09 at 5:42am
I use pearl barley like risotto sometimes. It can be cooked with the same technique as risotto and has a similar texture. Makes a nice side for lamb navarin or short ribs.
Reply
post #11 of 13
9/22/09 at 7:19am
Thread Starter 
sounds great, will give it a try. thanks
Reply
post #12 of 13
9/22/09 at 8:27am
if cooked properly you can repair drywall with it...LOL
Reply
post #13 of 13
9/25/09 at 6:50pm
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.
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs Forum