Barley Risotto

photo compliments of www.freephoto.com

This is an alternative to the everyday basic grain sides and an easy way to get some protein and whole grains into your kid’s diet.

½ onion, diced
3 carrots, diced
4 ribs celery, diced
3 cloves garlic, chopped
1 ½ C pearly barley, NOT quick cooking
1/2 C. white wine, optional
3 Tbl fresh parsley, chopped
1 Tbl fresh oregano, chopped
½ tsp kosher salt
¼ tsp fresh ground black pepper
¼ C fresh grated Parmesan cheese
2 Qt chicken stock, maybe a little more

In a heavy pot, sweat the onions, carrots, and celery. Add the garlic and barley and stir constantly with a wooden spoon until the garlic has softened.

If using wine, add it now, and stir constantly until it has been absorbed.

Start adding chicken stock, just enough to cover, and stir constantly, or very, very frequently. When the stock has been absorbed, add more, just to cover, and repeat the stirring process. Check for doneness of the barley after each absorption.

It is ready when the barley is tender and there isn’t much liquid remaining. The finished product should be nice and creamy. Add the herbs, cheese, and seasonings. If the cheese thickens it too much just add a little more stock.

Options:

• Add blackened, and then diced, andouille sausage with the garlic and barley
• Add crawfish tails at the same time as the herbs. Frozen crawfish tails are fully cooked and only need to be heated
• Top with braise beef (oxtails or cheeks)
• Serve alongside braised lamb shanks or rack of lamb.

Oxtail Barley Soup

Nothing is as satisfying as a bowl of rich and hearty oxtail and barley soup. For maximum flavor and texture development it takes a little patience, but is well worth it.

Step 1: The Braise

• About 10-15 pieces of oxtails seasoned with salt and pepper


• 1 can whole plum tomatoes, crushed with your hands


• 3 carrots, diced


• 3 ribs celery, diced


• 1 large Vidalia onion, diced


• 4 cloves garlic, crushed


• 1 bay leaf


• 1 cup red wine


• Beef broth to cover

Preheat a heavy pot (enameled cast iron with a lid preferred). Add a little olive oil. Sear the oxtails on all sides to a dark mahogany brown. Set aside. Add the tomatoes, carrot, onion, and celery and cook until they start to caramelize. Add the garlic and cook for another minute. Deglaze the pan with the red wine being sure to work loose the brown bits (fond) stuck to the bottom of the pot. Add the bay leaf and the seared oxtails. Add enough beef stock to cover and bring to a boil. Reduce to a very low simmer for about an hour. Using a ladle, skim and discard the fat on the surface. The oxtails are done when the meat is falling off the bone.

Remove the oxtails with tongs or a slotted spoon. Set them aside to cool.

Step 2: The Soup

• 2 large Portobello mushrooms, diced


• 4 cloves garlic, crushed


• 1 Tbl oregano


• 2 Tbl parsley


• 1 C barley

Add the soup ingredients to the pot. Return to a boil, Cover and simmer until the barley is tender, about 35 to 45 minutes.

Step 3: Finish

When the oxtails are cool, use your fingers to pull the meat off the bone. Try to avoid leaving large amounts of fat on the meat. I prefer leaving the meat in large chunks. Add to the soup. Check the seasoning for salt and pepper and skim any remaining fat from the surface.

Adjust the consistency with more beef stock to your liking.

Finish with ¼ cup of sherry and enjoy with a lot of crusty bread.