Dinner Tonight

The temperature is 28 degrees and much too cold to be greeting a long awaited Spring. I enjoy the hearty comforting foods of winter as much as the next gal. But enough is enough, and I look forward to embracing the bright and fresh flavors of warmer weather.

But for tonight, hopefully one last time, I will be making a hearty soup filled with goodness. Barley and white beans mingle in a tasty chicken broth topped off with ribbons of  hearty escarole. Drizzle with a bit of extra virgin olive and a few shavings of Parmesan cheese and serve it forth one last time before Spring.

Barley, Bean and Escarole Soup

Adapted from a recipe from Eat This Poem
4 servings

1 medium onion, chopped
1 small fennel bulb, cored and chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
2 tablespoons extra virgin olive oil, plus more for serving
1/2 cup barley
Salt and pepper
1 garlic clove, minced
1 tablespoon tomato paste
pinch crushed red pepper flakes
4 cups chicken stock plus 2 cups water
1 small head escarole, roughly chopped
2 cups cooked cannellini beans
Parmesan cheese for serving

 Add onion, fennel, carrot, celery and garlic into bowl of food processor and pulse until finely chopped. In a large pot heat 2 tablespoons of oil over medium heat. Add the barley and cook, stirring often, until the grains are slightly browned, about 3 minutes.

Add the chopped vegetables to the barley and season with a generous pinch of salt and pepper. Saute, stirring occasionally, until vegetables have softened, about 6 to 8 minutes. Add the tomato paste and red pepper flakes and cook until the tomato paste is well incorporated.

Pour the broth into the pot and bring to a boil. Reduce heat and simmer, covered, until the barley is tender, 20 to 40 forty minutes.  Stir in the escarole and beans and cook, uncovered, until the escarole has wilted and the beans have warmed through.

Cook's Note:  If the barley has absorbed too much liquid, just add a bit more water to the soup when you stir in the escarole and beans.
                     

Just Breathe

The worst thing was the Halloween candy.

 Two weeks after two back-to-back storms the East coast is still reeling and dealing with the aftermath. I am thankful that we did not experience any damage or injury, and compared to what others are still suffering, a little over a week without power was just a minor inconvenience.

Through it all I cooked. It never occurred to me not to cook dinner. One dark and cold night as I stood at the cook top sauteeing veal chops in Marsala wine, perhaps sensing an oncoming melt-down, John stood holding the flashlight. Seeing the absurdity of the situation I said, "What in the world am I doing?" "What you always do," he said. Cooking. As usual."

Chris kept in touch from the West coast with texts. It still amazes me that his generation actually thinks that texting is the same as talking. "How's it going? Btw what have you been eating?" "I have been cooking. In the dark. As usual." "OK cool."

So when all is said and done, as Denise reminded me, cooking and our kitchens do comfort us. So it was fitting to make this hearty sausage and bean dish for dinner the other night.

I cut one pound of hot sausages into pieces and sauteed them in a heavy Dutch oven. When they were brown, I added a crushed garlic clove, some fresh rosemary, a little salt and pepper and a large can of cannellini beans, drained.  Then came a splash or two of red wine letting it cook down for about 30 seconds. Next I added about one cup of canned tomatoes, crushing them as I put them in. I then cooked the sausage mixture with the lid askew for about 30 minutes. Perfect.

Oh, the Halloween candy? The worst thing was that I ate it all!