Saturday, June 29, 2013

Bacon and Tomato Salad

Devised June 14, 2013. A 'BLT' without bread or lettuce. The applewood-smoked bacon was prepared in a toaster oven. Mayo perfectly highlights the sweet-sour juiciness of ripe tomato.

Bacon and Tomato Salad
4 rashers of bacon, thick cut
6 slices ripe tomato
1 T mayonnaise
salt and pepper
Prepare the bacon using the toaster oven method on this site, draining it well on paper towels. Cut into bite-size pieces. Arrange tomato slices on a plate, top with small dollops of mayonnaise, and season to taste. Serves 2.

Wednesday, June 12, 2013

Butter Bean and Barley Soup

Developed June 2, 2013. Recorded June 12, 2013. Lima beans and barley bring solid nourishment and savory taste. They form the basis for this rich, hearty, and healthful dish.
1 lb fresh or frozen shelled butter beans (baby lima beans)
2 qt water
2 t salt
4 medium carrots, cleaned and cut into 1/4 inch rounds
2 ribs celery, diced
1 c yellow onion, diced
1 t garlic
1 leek, white parts, cleaned and coarsely chopped
4 oz mushrooms, diced
1 c cooked cauliflower, cut into small florets
3 oz roast beef, shredded
6 oz cooked chicken dark meat, diced
1/3 c old-fashioned pearl barley (not quick)
1/4 c parsley, chopped
4 green onions, chopped  (optional garnish)
1 T porcini mushroom powder
1 T beef stock concentrate
1 t fish sauce
1 T soy sauce
In a four-quart pot, bring the water, salt, and butter beans to a boil. Cover and cook at a fast simmer for 30 minutes. Add the carrots, onions, garlic, leeks, mushrooms, celery, beef, chicken, barley, and the seasonings. Add more water if needed. Continue simmering about 30 minutes until the barley is cooked and the carrots are tender. Garnish each serving the green onions or more chopped parsley. Serves 8. Suggestion: Salt and Pepper Biscuits make a satisfying side.