Hot Dish Review

Is it time for soup yet? I think it is….

This recipe is courtesy of The Rachael Ray Show. I love the toothsome quality of barley, and paired with pancetta….well, I just had to give it a try! You can access the original recipe video that offers some variations via the link above or follow mine below:

MUSHROOM BARLEY SOUP

1 oz. dried porcini mushrooms
1 quart low sodium chicken stock
3 cups water
1/4 C. EVOO
1/3 lb. thick cut pancetta, diced
3/4 lb. cremini mushroom caps, cleaned and sliced
1 bay leaf
2 leeks, washed, trimmed, sliced
4 cloves garlic, grated
3 tblsp. fresh sage, very thinly sliced
2 sprigs rosemary, finely chopped
1 15 oz. can diced, fire roasted tomatoes
1 cup uncooked pearl barley
1 bunch kale, leaves thinly chopped
salt & pepper

Simmer dried porcini mushrooms in the water and stock. Meanwhile crisp the pancetta in the olive oil over medium heat, about 3 minutes. Add the cremini mushrooms and bay leaf and cook 10-12 minutes. Next, add the leeks and garlic and continue cooking 5 minutes. Add sage, rosemary and tomatoes.

Remove the softened porcini mushrooms from the stock and chop. Add them along with their cooking liquids to the soup pot taking care to leave behind any grit from the mushrooms. Stir in the barley and simmer for about 45 minutes, until the barley is tender. Add the kale, allowing it to wilt.

Makes 4 servings.

LG joined me for this impromptu hearty soup dinner, perfect for a winter evening! I served it with some toasted country sourdough from Bakeshop.

A few days ago I found myself at Top Flr once again. TL met me at the bar where we shared some laughs and a few glasses of wine….Easton zin for me and a cab for her.

And, of course, we ate. Although the menu has undergone a few tweaks recently, I am still very familiar with most of the dishes from starters to entrees. We decided to share the white bean hummus. Served with toasted pita triangles and a dish of huge bright green olives and tiny nicoise, the hummus was a delicious start and remains one of their most popular menu items.

But I always forget how totally awesome their mussels are! I had them the very first time I visited with d years ago, and have had them on numerous occasions since. I ordered them as my entree Thursday with a side of crispy spaetzle with mushrooms. Bathed in a sublime coconut milk and soy broth, the mussels were particularly fat. A huge chunk of ciabatta waited to sop up every last drop of the broth.

It was hard not to order the mac ‘n’ cheese, but when asked, PLB recommended the spaetzle. Being a German chick I had to try it. A medley of mushrooms and roasted shallots lent an earthy element to the rich pasta.

TL chose light and healthy gazpacho and salmon.

As I polished off the last lonely shellfish, I finally handed over the long-awaited article to PLB, as promised, but not before he bet me a thousand dollars that I forgot to bring it. In lieu of the cash he offered two seats at the dinner party on May 1st in Piedmont Park. Even though they are technically only worth $190, they may prove to be priceless.