Beef Barley Soup

Throughout history, people have made soup to fight the common cold or other illnesses. During the winter season, soup is just as popular for its way of warming the heart. The featured soup is not canned or store bought. We make a soup from scratch and provide the freshest ingredients. Barley is a key ingredient in this soup. Barley, which come in many forms, is a nutritious cereal grain. It contains dietary fiber and is easier to digest than wheat grains. When cooked, pearl barley, or polished barley, has a chewy, pasta-like consistency. While it is fulfilling, it also provides a great tasting soup.

Ingredients

• 1-1/2 lbs. boneless beef chuck, cut into 1/2 inch chunks
• 4 tablespoons of oil
• 3 carrots, cubed
• 1 cup of chopped fresh tomatoes
• 3 celery stalks, cubed
• 1 onion, chopped
• 1/2 cup pearl barley
• 10 cups beef broth or 4 bouillon cubes
• 1/8 teaspoon ground black pepper
• Salt to taste

Beef stock

• 1 1/2 lbs veal or beef shanks and knuckle bones cut into 4 inch lengths
• 1 cup tomato paste
• 3 stalks of celery, diced
• 2 carrots, diced
• 2 medium Spanish onions, peeled and diced
• 2 gallons cold water
• 2 bay leaves
• 2 tablespoons peppercorn
• 3 cups red wine

Instructions

1. Pat beef dry with paper towels. Heat the oil in a large pot over medium heat, add beef, and cook over medium-high heat, about 3 to 5 minutes or until well browned on all sides.
2. With a slotted spoon, transfer beef to a medium bowl. Add the carrots, celery, onion, and barley to the pot and cook over medium-low heat 10 to 12 minutes or until vegetables are browned and tender, stirring occasionally. Return beef with any meat juices left in the bowl. Add in the chopped tomatoes, stir in beef stock, and bring to a boil over high heat. Reduce heat to low and simmer soup uncovered, about 1 hour or until beef is fork-tender, stirring occasionally. Adjust seasonings (salt and pepper) and serve hot.
3. Beef stock adds flavor to soup and other dishes by providing extra juices. You can make your own beef stock by following the recipe, or you can use bouillon cubes from the supermarket. With those cubes, you must first dissolve them in water using the directions on the package.

Notes

1. Preheat an oven to 400 degrees. Wash bones and place in a roasting pan and roast for 20 minutes until golden brown. Remove the bones from the pan and place into a stockpot, which you will fill with cold water and place on a high flame. Add the celery, onion, and carrots to the pan from which the bones came and stir with any fat remaining in the pan. Add the tomato paste and roast for 20 minutes in the oven, until the vegetables are caramelized. Add the caramelized vegetables to the simmering stock. Then place the roasting pan over a high flame on the stove, add the wine, and deglaze. This brings out the rest of the juices left in the pan. Add this to the simmering stock and continue simmering for 4 hours, skimming periodically as needed. Strain with a fine cheese cloth and refrigerate.
2. This recipe can be used for gatherings such as Thanksgiving, Christmas, or any blustery day. The soup is good for the warmth but it’s even better for the taste buds. Enjoy!

Broccoli Rabe Sauté

Serves 4

The slightly bitter taste of broccoli rabe is moderated in this method of preparation, and it can be enjoyed hot or cooled to room temperature.

Ingredients

• 2 Bunches Broccoli Rabe (about 2 pounds)
• 4 Tbs. Olive oil
• 3 cloves fresh garlic, sliced thin
• 1 hot cherry pepper, sliced thin
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper

Instructions

1. Cut away thick broccoli stems and wash in water. Cook the rabe in about two quarts of salted water for 8 to 10 minutes until tender, then drain. Heat the olive oil in a large fry pan and cook the garlic and cherry peppers over medium heat until the garlic is golden. Add the broccoli rabe, salt and pepper and cook about five minutes more.

Chicken Francese

Serves 4

Ingredients

• 2 whole chicken breasts
• 1 cup dry white wine
• 1 cup chicken stock
• 1 cup light vegetable oil
• 1 cup all-purpose flour
• 1 Tbsp butter
• 2 eggs beaten well
• Juice of one lemon

Instructions

1. Cut chicken breasts into eight pieces and pound flat to make cutlets. Dip the cutlets in flour and then in the beaten egg. Heat the oil in a heavy pan over medium-high heat and fry the cutlets about 30 seconds on each side. Place the cutlets on absorbent paper to drain.
2. In another pan, melt the butter and add the chicken stock, wine and lemon juice. Bring to the boiling point and add the chicken cutlets. Reduce the heat and simmer about 10 minutes for each side. Place on serving plates and serve immediately. Garnish with lemon slices, if you wish.

Chicken Scarpariello

Serves 4

Ingredients

• 3 lb whole chicken, cut into pieces
• 2 cups fresh mushroom, sliced
• 2 ripe tomatoes, peeled, seeded, drained and chopped
• 1 cup all purpose flour
• 5 garlic cloves, minced
• Juice of half lemon
• 12 pepperoncini, more if you like spicy
• 2 tablespoons of butter
• 3 cups chicken stock or Bullion
• 4 basil leaves, chopped
• 1 cup dry white wine
• 1 cup vegetable frying oil
• Salt and freshly ground pepper to taste

Instructions

1. Dry the pieces of chicken on paper towels. Heat the oil in a shallow pan over medium heat. When the oil is hot, dredge the chicken in the flour, shaking off excess flour and add to the pan a few at a time. Cook for about 2 minutes on each side until they stiffen slightly and turn deep yellow. Remove from the pan to a dish and add fresh pieces into the pan until all chicken is done.
2. Drain oil and place all the chicken in the pan and return on burner over medium-high heat. Add the pepperoncini, butter, garlic, mushrooms and chopped tomatoes. Sauté for 2 minutes, then add the lemon, white wine, chicken broth, basil, salt and pepper. Cook over medium heat until the liquid is reduced by half, and has the consistency of a sauce.
3. Transfer the chicken to warm serving plates, pour sauce on top and serve with your favorite side dish.
4. Note: You can substitute the chicken on the bone with chicken breast by cutting the breast into 1 inch thick fillets and use the same procedure. Just remember that the chicken breast cooks faster, so you don’t want to overcook or else it will become tough.

Chicken Saint Anthony

Serves 4

Ingredients

• 4 skinless boneless chicken breast halves
• 2 eggs, beaten
• 2 cup Italian bread crumbs
• 4 tbsp olive oil
• 1/4 cup freshly grated Parmesan cheese
• 1 cup all purpose flour
• Pinch salt
• Pinch pepper
• 2 tbsp pignoli nuts
• 2 cups fresh baby spinach

Instructions

1. Rinse and dry chicken cutlets. Using a wood mallet pound chicken breasts to 1/3-inch in thickness. In a medium bowl beat the eggs and Parmesan cheese, add salt and pepper to the mix. Dip chicken in the flour, then in the egg mixture and finally coat with bread crumbs on both sides, shake off excess breadcrumb. Drizzle oil on a cookie sheet, place breaded cutlets on it and drizzle a little more oil on top of the cutlets. Pre-heat oven to 350 degrees. Place cookie sheet with the chicken in the oven and bake for 10 minutes, turn cutlets over and cook for another 10 minutes. Transfer chicken to plates.
2. In medium bowl, toss together spinach, marinated fruit and vinaigrette. Spoon fruits and spinach on top of the chicken, sprinkle the pignoli nuts over the greens and serve immediately. Enjoy!

Chicken Verdi

Serves 4

Ingredients

• 4 whole chicken breasts
• 1 cup dry white wine
• 1 cup vegetable stock
• 1 cup vegetable oil
• 2 eggs beaten well
• 1 cup all-purpose flour
• 1 Tbsp butter
• 1½ cup beef stock
• 8 stems broccoli
• 8 slices mozzarella cheese
• 8 slices prosciutto

Instructions

1. Cut chicken breasts into pieces and pound flat to form 8 cutlets. Place one slice of prosciutto on each cutlet and pound to make the prosciutto stick. Dip cutlets in flour and then the egg. Sauté the cutlets in a heavy pan over medium heat for 30 seconds on each side and place on absorbent paper.
2. In another pan, combine the butter, vegetable stock, wine and beef stock and bring to a boil over medium heat. Add the cutlets, placing the broccoli on top of each cutlet, cover and simmer until the liquid is reduced by half. Now add a mozzarella slice on top of each cutlet and place under the broiler or in the oven until the mozzarella is melted. Place on warm plates and serve immediately.

Cream of Broccoli

Serves 4

Cream soups are based on purees of meat, poultry, vegetables or fish, flavored with a little butter, thickened with roux*, and finished off with a little heavy cream. In preparation of the basic puree, whether meat, vegetable or fish, the electric blender can save time and effort.

*Roux is 2 to 3 parts flour to 1 part butter. Butter in a roux serves to bind the flour, preventing the mix from clumping with the addition of liquid. Then, as the liquid heats, the butter melts and releases the flour onto the liquid. The flour will go into suspension and thicken liquids just below boiling. Therefore, you must bring your soup to a boil after an addition of flour or any ingredient dusted with flour. Make a roux with 1 tablespoon of the butter and 2-3 tablespoons of flour in a heavy pot, cook over moderate heat for 3 minutes, stirring continuously, and set aside.

Ingredients

• 4 cups fresh broccoli florets, chopped
• 1 onion, chopped
• 2 tablespoons butter
• 4 cups chicken broth
• 1/4 teaspoon salt
• 1/2 cup heavy cream (for boiling)
• 1/2 cup of seasoned croutons
• Ground black pepper to taste
• Roux
• 1 tablespoon butter
• 2-3 tablespoons flour

Instructions

1. Cut the broccoli florets from the stems. Peel the tough outer skin from the stems and trim off the fibrous ends. Cut the stems lengthwise into slices about 1/2 inch thick and then crosswise into 1/2 inch pieces.
2. Melt 2 tablespoons butter in a medium sized stock pot and sauté onion until tender. Add broccoli florets, chicken broth, salt and pepper. Cover and simmer for 10 to 15 minutes or until broccoli is very soft.
3. Puree the broccoli mixture through a food mill or electric blender on high speed for 10 seconds, return to the pot, add the roux and the heavy cream, simmering gently until heated through.
4. Serve and garnish with seasoned croutons.

Crème Brulee

Serves 4

There is nothing more delicious than crème brulee (French for “burned cream”). It has only four ingredients and can easily be made at home.

Ingredients

• 2 Cups of Heavy Cream
• 1 Vanilla Bean
• 4 Egg Yolks
• 1/3 Cup of Sugar
• A sprinkling of either granulated or confectioner sugar

Instructions

1. Heat the oven to 325ºF. Pour the heavy cream in a non-reactive pan; split the vanilla bean lengthwise and scrape the seeds; add the seed with the pod to the cream. Whisk egg yolks and sugar together until well blended and set aside. Scald the cream and vanilla bean over low heat until steaming. As the cream starts to steam, shut off the heat and remove the pod. Pour a half a cup of cream into the egg yolks while whisking quickly; this will slowly heat the yolks, reducing the chance of them scrambling. Steadily pour the yolk mixture back into the cream while whisking quickly. When thoroughly mixed, divide mixture into oven-safe individual ramekins. Place ramekins in a tall sided baking pan. Pour hot water into the pan about half way up the sides of the ramekins. Bake for about 35-45 minutes. Chill for a couple of hours. When ready to serve, sprinkle the top of each serving with a thin layer of sugar. If you have a propane kitchen torch, heat the sugar with the flame until it begins to brown. Without the torch, use the oven broiler to caramelize the sugar. Broil for 20 seconds within 1 inch of the flame or heating element. Watch the ramekins when they are under the broiler to avoid burning the sugar.
2. Despite the name, you don’t want to actually burn the sugar on top; only cook it to a golden color; too dark and it will taste bitter.

Tips

1. Use a tea pot to pour the hot water into a baking pan; it’s easier to pour and less likely to splash into the custard. The best test for doneness is the “wobble test”. Gently shake a ramekin with tongs; its perfect when the edges are set but the rest of the custard jiggles like Jell-O.