Brrrr. Baby, it’s cold outside. No better time for soup than today. As I gathered the ingredients, I found I had Italian barley, Italian olive oil from our friends Ann and André, and Italian wild mountain oregano that I just scored from Metropolitan Seafood. With all local produce from the Wrightstown Farmer’s Market (can you…
Shiitake Mushroom Barley Patties
Any mushroom will do here. The barley is such a classic combination with mushrooms, that I’m reluctant to suggest any other substitution. The addition of celery, onion, and parsley was inspired by mushroom barley soup. I added the scallions for an additional layer of flavor. Other than that, I kept these simple to allow the…
Whole Grains
Here is a primer on cooking whole grains. This will be short; it’s meant to be a reference guide for cooking grains that we can all refer when I’m using grains in recipes. What used to be exotic is now commonplace, with supermarket shelves offering a selection from amaranth to quinoa. Grain bowls are the…