Shiitake Mushroom and Barley Soup

December 26, 2012

Author: Akasha Richmond

Akasha is a self-trained chef and artisan-style baker who has been cater­ing events in Los Angeles and other parts of the coun­try for over twenty years. She began her pro­fes­sional career at the Golden Temple, a now defunct but once pop­u­lar veg­e­tar­ian restau­rant in Los Angeles. It was in this kitchen that Akasha dis­cov­ered her pas­sion for mak­ing deli­cious dishes with good-for-you ingre­di­ents. After the Golden Temple she became Michael Jackson’s per­sonal and con­cert tour chef. AKASHA is her first restau­rant ven­ture, the result of a vision she has had for many years.

Her cook­book HOLLYWOOD DISH includes tales of Hollywood’s 100-year pas­sion for organic foods and healthy lifestyles and sto­ries of her favorite cook­ing expe­ri­ences: mak­ing hol­i­day din­ners for Billy Bob Thornton, cater­ing par­ties for Pierce Brosnan, pro­duc­ing events at the Sundance Film Festival, and work­ing as a pri­vate chef for Barbra Streisand.

She lends her time and exper­tise to groups such as Share Our Strength, Environmental Media Association, Common Threads and Pediatric Aids. She has appeared on The Food Network (The Best Thing I Ever Ate), Access Hollywood, Entertainment Tonight, Planet Green, and nation­wide news programs.

Ingredients:

2 cups water

2 ounces dried porcini or other dried mushroom

1 tablespoon butter or olive oil

1 large onion, finely chopped

1 large or 2 small shallots, finely chopped

2 leeks, pale green and white parts only, cleaned, and finely chopped

8 ounces shiitake mushrooms, stems wiped clean, trimmed and sliced

2 quarts chicken or vegetable stock

2 celery ribs, finely chopped

1 large carrot, diced

1 large parsnip, diced

1/2 cup whole barley

1 bay leaf

1 teaspoon fresh thyme leaves

Kosher salt to taste

Freshly ground black pepper to taste

Chopped flat leaf parsley, for garnish

Preparation:

Bring the water to a boil in a 1-quart saucepan. Add the porcini mushrooms, turn off the heat and cover.

Let sit for 20 minutes or until the mushrooms are soft. Drain, reserving the liquid, and finely chop the mushrooms.

Heat the butter in a large stockpot over medium-high heat. Add the onion, shallots, and salt. Cook for

about 5 minutes or until the onions are translucent and fragrant. Lower the heat to medium, add the

leeks, and cook for another 3 minutes. Add the shiitakes and the soaked porcini and cook another 5-8

minutes, stirring often, until the mushrooms are well cooked.

Add the stock, celery, carrots, parsnips, barley, bay leaf, and thyme. Bring to a boil, and then reduce to a simmer. Cook for one hour or until the barley is tender. Season with salt and pepper to taste. Garnish with the chopped parsley.

Lentil Soup

June 11, 2013

Author: Gefiltefest

This gorgeous soup can be traced all the way back to the Old Testament. In Genesis 25:29-34 you can read how Jacob’s brother, Esau, sold his birthright as oldest son to his younger brother, merely for a bowl of Lentil Soup! So yes, this soup is truly delicious and comforting. Whether you should sell your birthright for it? Well, I will let you decide on that.

My mom and I love to make this soup with brown lentils, as they are stronger flavored and hold their shape after being cooked. You can blend the soup after it’s done, but for us it’s all about the texture. We use beef stock but feel free to use vegetarian or chicken stock instead. Extra yummy, if you serve the soup with homemade croutons and some fried curry onion rings as garnish.

Ingredients:

For the soup:

2 tbsp. of olive oil

1 onion, finely chopped

2 sticks of celery, finely chopped

1 large carrot, finely diced

1 leek, white part only, cleaned and finely chopped

350g (1½ cup) brown lentils, washed and drained

2L Beef/Chicken/Vegetable stock

1 lime

1 tsp. ground cumin

1 tsp. salt

¼ tsp. black pepper

For garnish:

1 tbsp. of olive oil

2 onions, sliced in rings

½ tsp. mild curry powder

6 slices of old bread

olive oil to drizzle over the croutons

garlic/garlic salt

Preparation:
For the soup heat the olive oil on medium heat. Add the finely chopped onions and gently fry without coloring for 10 minutes or until softened.

Then add the carrot, celery and leek, again gently fry without coloring. Add the lentils, mix all ingredients gently and pour in your stock. Bring to boil and once boiling reduce the heat, simmer covered for at least 2 hours, stirring occasionally.

When lentils are soft, stir in the cumin, lime, salt and pepper.

While the soup is simmering, preheat the oven to 175 degrees C. or 350 degrees F. Slice each bread slice into cubes and sprinkle with olive oil and if you like, garlic or garlic salt. Place on a baking sheet and bake for approximately 15 minutes or until cubes are dried. Keep an eye on them while bake to make sure they don’t burn.

When you are about to serve the soup, fry the onions in olive oil and season with curry powder. Pour the ready soup into the serving dish, add the fried onions, croutons and enjoy!

Dilly Leek Croquettes

April 4, 2014

Author Liz

Leeks are often used as a symbol of Spring on the Passover Seder plate. Their bright green color and gradation of tone from white to wintery dark green, reminds us of our transition to a new season and rebirth as the earth awakens.

If you use leeks on your Seder plate, buy extra so that you will have them handy for this easy side dish. If you don’t, pick them up when stocking your vegetable bin so you can enjoy the mellow onion flavor of these delicious croquettes (a latke by another name, I know).

Originally published in 4 Bloggers Dish: Passover: Modern Twists on Traditional Flavors.

Ingredients:

4 medium leeks, dark green tops (1-2 inches) removed and discarded. Clean very well under running water to remove the trapped dirt. Rough chop.

2 medium-large Idaho potatoes, peeled and quartered.

3 eggs (1 set aside)

¼ cup matzah meal

2 Tb. fresh dill, washed, dried and chopped (must be fresh)

salt and pepper to taste

canola oil for frying

Preparation:

Place chopped leeks and potatoes in large pot of water. Fill water to 1 inch over the vegetables. Simmer 35-40 minutes or until fork pierces through potatoes.

Drain vegetables in mesh strainer. When cool enough, use hands to press as much water as possible out of the veggies. Pat dry with paper towels.

Place cooked leeks and potatoes in a large mixing bowl and use an egg masher to smash the veggies.

Beat 2 eggs and add to the mixture. Add matzah meal , salt and pepper and fresh dill.

Heat ¼ inch of oil in large, non-stick pan until hot but not smoking.

Beat last egg. Arrange bowl of mixture and egg near frying pan.

Form 2 inch patties with your hands and flatten slightly. Carefully dip into egg and allow excess to drip back into the egg bowl.

Gently place the patties in frying pan and cook until lightly browned. Flip and cook second side.

Remove from pan and place croquettes on a plate lined with paper towels. Serve hot.

Tip: These tasty croquettes may be served with a squeeze of lemon alongside any chicken, fish or meat dish.

For a dairy meal, consider serving them topped with a dollop of sour cream or plain yogurt.

Prep Ahead Guide: They may be made 1-2 days in advance and re-heated on a foil lined tray in a 350 degree oven.

Freezer Instructions: Flash freeze these tasty croquettes by placing them in a single layer on a foil lined tray on an even surface in the freezer. After 2 hours, place them in a Ziploc bag and seal well. Flash freezing prevents them from sticking to each other, allowing you to remove a few at a time. Re-heat in 350 degree oven on a foil lined tray.