M
Melba's Jammin'
Guest
Paraphrasing The Second Avenue Deli's recipe from their cookbook:
Farfel and Mushrooms
3 tbsp corn oil
2 cups chopped onion
2 cups scrubbed mushrooms, chopped into 3/4" slices, about 3/16" thick
(look, that's what it says, OK?)
2 cups uncooked egg barley
3 cups clear chicken soup or stock
Salt if needed
1/4 tsp pepper
Heat 2 tbsp of the oil and lightly brown the onion. Removed with a
slotted spoon to a bowl. Brown the mushrooms and add to the onions; set
aside.
Preheat oven to 325 deg. Pour egg barley into a pan (maybe 9x13), add a
tbsp corn oil and mix well. Bake for 20 minutes, stirring halfway
through, so it browns evenly. While farfel is baking heat the chicken
broth and keep it warm. Remove the pan from the oven, add the
onion-mushroom mix and add the soup. Reduce oven temp to 300 deg and
bake for another 30 minutes or until all soup is absorbed, stirring
after 15 minutes. Remove and serve.
All righty. Here's my question: This is the second recipe from that
book wherein one bakes, roasts, fries, toasts, or otherwise treats the
pasta or the grain before "cooking" it. What's the point? Is it a
truly necessary step? How do you suppose it came to be?
I await your counsel and advise. And since I have more homemade chicken
soup at the ready, and a mess of various already-sliced mushrooms at
hand (and the egg barley on hand) I think I'll make maybe half a recipe
for supper.
Having the egg barley on hand makes me think I've done this once, but I
don't remember a) using a recipe ("That's different") or roasting or
toasting the egg barley. I don't think I baked it, either. I should
maybe check with Sheryl about this.
-Barb
--
http://www.jamlady.eboard.com, updated 12-6-05, Skyline Aglow - the 35mm picture
Farfel and Mushrooms
3 tbsp corn oil
2 cups chopped onion
2 cups scrubbed mushrooms, chopped into 3/4" slices, about 3/16" thick
(look, that's what it says, OK?)
2 cups uncooked egg barley
3 cups clear chicken soup or stock
Salt if needed
1/4 tsp pepper
Heat 2 tbsp of the oil and lightly brown the onion. Removed with a
slotted spoon to a bowl. Brown the mushrooms and add to the onions; set
aside.
Preheat oven to 325 deg. Pour egg barley into a pan (maybe 9x13), add a
tbsp corn oil and mix well. Bake for 20 minutes, stirring halfway
through, so it browns evenly. While farfel is baking heat the chicken
broth and keep it warm. Remove the pan from the oven, add the
onion-mushroom mix and add the soup. Reduce oven temp to 300 deg and
bake for another 30 minutes or until all soup is absorbed, stirring
after 15 minutes. Remove and serve.
All righty. Here's my question: This is the second recipe from that
book wherein one bakes, roasts, fries, toasts, or otherwise treats the
pasta or the grain before "cooking" it. What's the point? Is it a
truly necessary step? How do you suppose it came to be?
I await your counsel and advise. And since I have more homemade chicken
soup at the ready, and a mess of various already-sliced mushrooms at
hand (and the egg barley on hand) I think I'll make maybe half a recipe
for supper.
Having the egg barley on hand makes me think I've done this once, but I
don't remember a) using a recipe ("That's different") or roasting or
toasting the egg barley. I don't think I baked it, either. I should
maybe check with Sheryl about this.
-Barb
--
http://www.jamlady.eboard.com, updated 12-6-05, Skyline Aglow - the 35mm picture