Mushroom barley Soup

My father was a very smart man. He was an educator; an English teacher and an Assistant Principal in the New York City schools. He was also author of six novels which were very well received by the critics. This did not prevent him from being bamboozeled by the Reader's Digest. They kept writing to him, indicating he was one step from great fortune if only he would buy some of their merchandise. He fell for it hook, line and sinker and purchased several of their books in addition to a subscription in the Reader's Digest Cooking Club. I tried to tell him that you can decline an offer and still be eligible to win a sweepsteaks. He would not be deterred. So here is a recipe for Mushroom Barley Soup courtesy of the Reader's Digest. By the way, my father never won anything from them.
"Mushroom and barley have long been paired in a variety of dishes. Their earthy flavors have a natural affinity and their textures will stand up to long cooking methods. If you prefer a stronger flavor, use either fresh or dried reconstituted wild mushrooms instead of white ones or try a combination."

2 T. vegetable oil
1 medium yellow onion, sliced
1 small carrot, scrubbed and coarsley chopped
1 stalk celery, chopped
1 pound mushrooms, cleaned and sliced
6 cups beef stock
1/2 cup pearl barley, rinsed and drained
1 bay leaf
1/2 tsp dried thyme leaves, crumbled
1/4 tsp dried marjoram leaves
2 T. chopped fresh parsley
1/4 tsp salt, or to taste
freshly ground b;lack pepper

"In a stockpot, heat the oil over moderate heat for 1 minute. Add the onion, carrot, and celery and saute for 5 minutes or until the onion is translucent. Add the mushrooms and saute for 5 minutes, or until softened. Add the beef stock, barley, bay leaf, thyme, and marjoram. Bring the mixture to a boil over mederately high heat. Reduce the heat to low and cook, covered for 50 minutes, or until the barley is tender. Stir in the parsley. Season to taste with salt and pepper. Remove and discard the bay leaf or use as a garnish, and serve immediately".

Chicken Cacciatora

Many years ago when I was a twenty something, I frequented a restaurant callled Rizzo's Italian Village in Astoria, NY, across the East River from Manhattan. A dish I became enamored with was Chicken Cacciatora which means "hunter's style" and is very similar to the French chasseur. In many Italian restaurants this dish can be greasy with dried out chicken, but Rizzo's was hearty and the flavors of onion, bell pepper, tomatoes, basil and white wine exited my palate and made me want to duplicate the dish at home. We have a very exciting recipe here which I hope you'll enjoy.


1 3-4 pound chicken cut into 8 pieces.
1/4 cup olive oil
1/2 cup flour
2 cups onion, chopped
1 large green or red bell pepper
1/2 cup dry white wine
2 tsp. Kosher salt, 1 tsp. freshly ground black pepper
Pinch red pepper flakes, depending on taste
4 to 6 cloves garlic, diced
1 28 ounce can San Marzano plum tomatoes, squeezed by hand
1 tsp. oregano
3/4 cup low sodium chicken broth
1 cup white or shitake mushrooms
1/4 cup chopped fresh basil

Dredge the chicken in flour to coat. Heat oil in a large heavy saute pan over medium heat and saute chicken until almost browned on all sides. Add the onion and bell pepper, saute until tender.

With the chicken in the pan, skin side up, add the white wine, garlic, oregano, red pepper flakes and saute over medium heat about 5 minutes until white wine has almost evaporated. Turn chicken once or twice while in the wine but leave skin side up at the end.

Add tomatoes and broth, and simmer in covered pan for about 20-30 minutes until cooked through. The internal temperature of chicken should be 160 -165 degrees. Let chicken rest for 5 minutes before serving. Sprinkle with basil and serve with spaghetti.

Thomas E. Dewey's Berkshire Soup

Thomas E. Dewey, remember him? He's was the Governor of New York who ran against F.D.R. in 1944 and again ran a very compepitive campaigne against Truman in 1948. In fact, on the night of the election, the Chicago Daily Tribune published the headline "DEWEY DEFEATS TRUMAN". Parenthetically, my office in NYC was on Lexington Ave between 71st and 72nd streets. Dewey lived on Lexington and 72nd.


Makes 4 servings

1 onion, chopped
1/4 cup butter
1/2 bay leaf
12 peppercorns
2 T. flour
1 can tomatoes
2 T. sugar
1 tsp. salt
1/2 tsp. pepper
2 cups water (boiling)
1 cup corn
1/2 cup cream
2 egg yolks

1. Cook onion and butter 5 minutes, stirring constantly

2. Add bay leaf, peppercorns and flour . Cook 2 minutes

3. Add tomatoes, sugar, salt, pepper, boiling water and simmer 20 minutes.

4. Add corn, cook 10 minutes. Strain through a fine sieve and puree in food processor or blender.

5. Just befor serving, add egg yolks, slightly beaten and diluted with cream.

An Update on a Deteriorating Stock Market

Last time I commented on the market, the Dow appeared to be oversold, and I talked about the landscape and what had to happen for a rally to ensue. I was hopeful. The rally never occured because the barriers (the moving averages)were too powerful for the indexes to surmount. The Dow has fallen 1143 points since that date.

At this time when I look at the Dow, I see almost the same chart I saw last year on February 5, 2008. When you look at the Dow now, you have to ask, "what's wrong with that picture". On both charts, (2008 and 2009)the dominant feature is a descending triangle. Last year, the triangle spanned about two months and this year, the triangle spans three months from Novenber to February. Typically, triangles end with a price breakout either up or down, depending on the slope of the triangle. Both last year's chart and this year's chart show delining triangles.

From last year's descending triangle to today, the Dow declined 4483 points. Looking at the current market, a breakout from the triangle on the downside could point to a severe further decline in the market. Hold on tight.

Caesar Salad

I used to order ceasar salads in restaurants until I realized that they cheat. They mix a salad together and then pour on prepared dressing from a bottle. If you like caesar salads, here's how to make it at home the right way.


1 garlic clove
1 T. anchovy paste or 1-2 anchovies
2 egg yolks. If you are unsure of the eggs, coddle them for 2 minutes
1 T. Dijon mustard
1/2 lemon, juiced
1 T. Worcestershire sauce
1 T. white wine vinegar
3 T. extra virgin olive oil
1/3 cup parmegiano reggiano cheese or other good parmesan cheese
1 head Romaine lettuce cut into small pieces
Kosher salt and freshly ground black papper to taste


Crush garlic against side of salad bowl and rub it all over bowl. add anchovy paste or anchovies; mix with garlic. add egg yolks, Dijon mustard, lemon juice, Worcestershire sauce, white wine vinegar, olive oil, and salt. mix well.

Add lettuce, parmesan cheese, and croutons and toss to combine.

Serve immediately and add cheese and black pepper to taste.

Creamy, Spicy Coleslaw and my Favorite Potato Salad

Coleslaw and potato salad are two sides that you can enjoy all year round and especially during the summer with your favorite barbecues.

Coleslaw

1 T. Italian parsley
1 large carrot
1 head Napa cabbage
1/3 cup sugar
1/3 cup white wine vinegar
1/3 cup Heinz ketchup
1/3 cup Hellman's mayonnaise
1 T. caraway seeds (optional)

In the bowl of a food processor with the metal blade, pulse the carrot and parsley, a few times. Transfer to large mixing bowl.

Place cabbage in small pieces into food processor with medium slicing blade. Pulse in batches. Transfer to mixing bowl and combine with carrot mixture.

Combine sugar, vinegar, and ketchup in a small sauce-pan and bring to a boil. Pour the dressing over the cabbage mixture and toss to combine. Add mayonnaise and caraway seeds if desired, to cabbage mixture and toss. Refrigerate for at least 3 hours to meld the flavors.


My Favorite Potato Salad

2 pounds red bliss potatoes
3 extra large eggs
3 scallions, sliced fine
2 T. cilantro
1 slice red onion, chopped fine
1/2 to 2/3 cup mayonnaise
salt and pepper to taste
1 T. bacon bits

Place potatoes in large saucepan. Cover with water, cook over medium heat for 20 minutes. Remove from heat, let potatoes cool and cut them into 1/2 inch pieces.


Make perfect hard boiled eggs: Place eggs in small saucepan with cold water. Bring to a boil, cover pan, and turn off heat. Let pan rest for 12 to 15 minutes. Pour off hot water and fill pan with cold water. Peel and chop eggs.


In mixing bowl, Combine potatoes, eggs, scallions, cilantro, mayonnaise, sour cream, and bacon bits. Toss well.

The Ultimate Brisket in Sweet and Sour Sauce

My brother in law, Buddy, disdains all food groups except Ketchup. Last year I made a really good lemon chicken and he poured ketchup all over it. However, when I served this brisket, he treated it as though it was being served to Royalty. No ketchep, just great admiration for a dish well cooked. This is truely the ultimate brisket.

1 medium onion, peeled and quartered
1 two-inch piece of fresh ginger, peeled
6 large cloves of garlic
1/4 cup Dijon mustard
1/2 cup dry red wine
1 1/2 cups coca cola
1 cup ketchup
1/4 cup honey
1/4 cup cider vinegar
1/4 cup soy sauce
1/2 cup olive oil
1/4 tsp. ground cloves

1. Heat oven to 360 degrees. Place everything but the brisket into a food processor and process until smooth.

2. Place brisket, fat side up in a heavy baking pan just large enough to hold it. Pour sauce over it. Cover tightly and bake to 2 hours. Turn brisket over and bake uncovered for one more hour or until tender. Cool, cover brisket and refrigerate overnight in cooking pan.

3. The next day, transfer brisket to a cutting board, cut off fat and cut meat with a sharp knife against the grain. Remove congealed fat from sauce and bring to a boil.

4. Heat oven to 350 degrees. Taste sauce to see if it needs to be reduced. If so, boil it down a few minutes. Return meat to sauce and warm in oven for 20 minutes.


This recipe was written by Joan Nathan, the foremost authority on Jewish cooking in America.