Skip to main content

Barley Vegetable Stew with Mandlen

Tonight I made two more dishes in my "The Art of Jewish Cooking" by Jennie Grossinger cookbook series. The barley stew was thick and hearty, almost like a congee. I accompanied it with mandlen, or 'soup nuts'--little round crackers.


Barley Vegetable Stew

I took a few liberties with the original recipe and I'll try to point out where I followed it and where I changed things. I took my time and made a batch of chicken broth first, which I used as the base for this soup and also for the chicken meat (and to have broth on hand). I think this extra step made the final product deliciously complex, so I strongly suggest using your own broth rather than bullion.

My first alteration was using a ham shank, because I'm a heretic like that. I think the recipe would still be good without it, or you could use a smoked turkey leg, or hell you could just keep the whole thing vegetarian. I used a leek instead of the original onion, and I think it also added a lot to the soup. You could add more liquid if you want a soup instead of a stew, but I don't think it would be as satisfying and flavorful.

1 onion or large leek, sliced thinly
4 carrots, grated
4 Tbsp. butter
1 c. barley
2 quarts broth
2 bay leaves
2 Tbsp. chopped parsley
1 Tbsp. cider vinegar
salt and black pepper

Optional Ingredients:
  • 1 soup bone
  • 2 medium Yukon gold potatoes (or any hearty root vegetable), cubed
  • 1 c. leftover cooked chicken
  • 1 c. greens or green beans
Melt the butter in a heavy bottomed soup pot. Cook and stir the onions/leeks until soft. Add the carrots and continue to cook until beginning to brown. Add the barley, broth, bay leaves, soup bone (if using), 1 Tbsp. of salt and several grinds of black pepper. Bring to a boil and reduce the heat, simmering for 1 hour and stirring occasionally. If you used a soup bone, remove it at this point and cut off any meat to add to the soup. Add the cubed potatoes and cook for 15 minutes. Add the leftover chicken and greens and cook for 15 more minutes. Salt and pepper liberally and stir in the parsley and vinegar. Adjust seasonings as necessary. Serve as is or with crackers such as mandlen.

Mandlen aka Soup Nuts

1 1/2 c. flour
3/4 c. baking powder
1/2 tsp. salt
2 eggs
1 1/2 Tbsp. vegetable oil
seasonings

Preheat oven to 375. Sift together the flour, baking powder, and salt in a large bowl. Beat the oil and eggs together. Add the egg mixture to the flour and mix well, kneading until smooth. Roll into narrow (1/4") snakes and slice into 1/2" rounds. Place the rounds on a greased cookie sheet and bake for 20-25 minutes, shaking a few times, until browned and semi-crisp. Remove from oven and allow to cool. Store in a well-sealed container until ready to use.

Comments

Popular posts from this blog

Thick-cut Pork Chops

These intimidating chops were actually pretty easy to cook. They're called an "Iowa Chop", and they're just a thick-cut, bone-in, center-cut chop. I've discovered that the secret to juicy pork chops is to start with a cold pan and obsessively checking the temperature . I find they're best just under 160 degrees. Pork Chops 2 1-lb. Iowa Chops 2-3 Tbsp. salt 2 Tbsp. white pepper 2 Tbsp. dried sage 2 Tbsp. Smoked (or regular) paprika 3 Tbsp. oil Sauce (optional): 1/2 c. chicken broth 1/2 c. white wine (I used Pinot Grigio) 2 Tbsp. corn starch 1 tsp. white pepper 2 tsp. Dijon mustard 1/4 c. cold water Preheat the oven to 350. Pat the chops dry with some paper towel. Sprinkle them liberally with the salt and spices and allow them to warm up to room temperature while you start the quinoa and chop the cauliflower. Place the oil in your pan, but do not pre-heat the pan. Add the chops to the pan and place them on the stove. Heat the pan up to medium, turning the chop

Miele Steam Oven Pulled Pork

I've been debating whether I should post some of these more niche recipes--now that we have a steam oven and a high powered stove, I am making recipes that not everyone can reproduce with other equipment. I've decided to post some of them 1) for my own records, and 2) because there are very few recipes available online for these devices (especially the steam oven). Perhaps these recipes will be of use to others. I don't have a photo for this one because I decided to post the recipe after the fact. 3-5 lb pork shoulder roast (~3 lb without bone, ~5 lb with) 1 large white onion, 1/4" slices 1 Tbsp. butter 1 chicken boullion cube 1 c. water 2 tsp. dried thyme 1 tsp. dried sage 1 tsp. whole coriander 1 Tbsp. coarse ground salt 1 Tbsp. brown sugar 1 tsp. dry mustard 1 tsp. white pepper 1/2 tsp. cinnamon 1/4 tsp. cayenne 1/4 tsp. allspice 1/4 tsp. celery seed Saute the onions in the butter in a saute pan over medium for 10 min until the onions are somewha

Quick Turkey Meatballs

For various reasons, Melanie likes ground turkey more than ground beef, and so I've been making turkey meatballs a lot. Obviously the problem with turkey is that it can be really dry since it's so lean, but one day we made a random hippy turkey burger recipe and it taught us the he secret to making ground turkey not be gross: ground mushrooms!  If you grind up the mushrooms and mix them in, they kind of cook away but keep whatever you're cooking moist and give that umami flavor that's also missing from turkey. People who don't like mushrooms won't notice their presence at all unless they're specifically looking for them. This recipe is also designed to cook up really really quickly - you can have these done in the time it takes you to boil the water for the noodles. The spices are loosely based on Lillian's meatball recipe but only use dry spices for convenience. They still come out a little dry, but especially with a wetter sauce (marinara, vodka, etc.