If I didn’t already have a list of reasons I need lots of herbs in my life, Italian Salsa Verde (green sauce) alone would be enough to convince me. It’s delicious on almost anything. Take my dinner tonight: salsa verde is outstanding on steak and takes long-cooked kale up a notch. And when I got a little on my baked potato with sour cream, it was no longer a plain old baked potato. It was sublime. Continue reading
Yes, I know it uses two sauce pans but, please, neither grain leaves behind a sticky mess. You could almost just wipe the pan with a towel after emptying it of the grains. Don’t get any ideas I said almost.
Makes 6 to 8 servings
3/4 cup wild rice
3/4 cup pearl barley
1/2 cup yellow onion, small dice
1/4 cup flat leaf parsley, minced
3 to 4 tablespoons unsalted butter
kosher salt and fresh ground black pepper
1. Put the grains into two different sauce pans. Add water to cover by 2 inches and add a two finger pinch of salt to both pots.
2. Bring the water to a boil then reduce the heat to a gentle but continuous bubble. Cook both grains until they are tender. The barley should take about 30 minutes and the rice maybe 40. The rice will just begin to open up its pod.
3. Drain both grains. The dish can be done up to a day in advance at this point.
4. Put the larger of the two sauce pans over medium heat and add the butter. Once it has melted add the chopped onion and sweat it until it is tender. Add both grains and season everything with salt and pepper. I like lots of pepper but season to your liking. Heat everything until hot, taste, and if it needs more add more butter or even a dash of water. Stir in the parsley, plate it and serve immediately.
I really like chowders and really like French onion soup. I don’t like pasty chowders so I didn’t thicken it except for the starch released from the potatoes. One tip I learned from Jasper White’s 50 Chowders is to let the chowder rest covered for thirty minutes. It is really does make a difference by allowing the flavors to come together.
SERVES 4 TO 6
For the Soup:
3 ounces pancetta, 1/4 inch dice
2 cups yellow onion, peeled and julienned
2 leeks, rinsed, white parts only, sliced into half moons
4 shallots, peeled and sliced
1/3 cup celery, 1/4 inch dice
1 1/2 tablespoon fresh garlic, minced
1 teaspoon fresh thyme, minced
1 bay leaf
2 cups chicken stock
2 cups half and half
3 russet potatoes, peeled and cut into 1/2 dice
1 tablespoon Italian parsley, minced
1 tablespoon fresh chives, chopped
Kosher salt and fresh ground pepper
Parsleyed Oyster Crackers:
1 tablespoon unsalted butter
1 cup oyster crackers
1 tablespoon Italian parsley, minced
Fine sea salt and fresh ground pepper
1. In a 3 quart Dutch oven or sauce pan add the butter and pancetta and place it over medium heat to render the pancetta. Once some of the fat has been released add the onions, shallot and celery. Saute until they are just becoming golden. You don’t want them to brown too much or the soup will be brown. Add the leeks, garlic and thyme. Cook until the leeks are just becoming soft. Add the bay leaf and chicken stock. Bring it to a boil and add the half and half and the potatoes. Bring the soup back to a boil and then immediately turn off the heat and cover the pot. Allow it to rest for at least thirty minutes.
2. Heat a small saute pan over medium high heat. Add the butter and once it has stopped bubbling but is not brown, add the oyster crackers and toss the crackers to coat with the butter. Season with salt and pepper. Stir in the parsley and toss the crackers gently in order to coat all the crackers with the parsley. Pour out onto a baking sheet and let cool.
3. To finish the soup reheat it but don’t let it boil. Taste a potato to check and see if it is done and adjust the seasoning if necessary. If the potatoes are not done then cook over low heat for 15 minutes. Stir in the parsley and chives and then ladle into cups or bowls. Top with a few oyster crackers and serve.