Text 17215, 126 rader
Skriven 2007-06-26 23:34:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Re: Tastes
==================
-=> Quoting Sean Dennis to Jim Weller <=-

 JW> Because the choke was too mature it yielded very little edible flesh
 JW> but we got our money's worth from it anyway!

 SD> Artichoke blooms are very pretty indeed.  It's too bad you couldn't
 SD> grow them yourselves.  I did for a while.  Yum.  I also used to grow
 SD> asparegus (sp!) also.

Sadly asparagus doesn't grow here either; the winters are too long and
harsh for the roots to survive. It's so wonderful when it's truly
fresh. I haven't had really good asparagus since I left Ontario 27
years ago.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Morel Mushroom, Asparagus & Barley Risotto
Categories: Rice, Mushrooms, Vegetables
  Servings: 4

      1 c  pearl barley
    1/4 c  whole barley groats*
    1/4 c  wild rice
    1/4 c  quinoa
    1/4 c  extra virgin olive oil
      2 tb + 1 tsp shallots, minced
      2 ts + 1 tsp garlic, minced
      1 ts ginger, minced
      2 tb white wine
    1/4 c  leeks, sliced (white only)
      2 c  fresh morels, cleaned and
           -sliced
      2 c  asparagus, blanched, shocked
           -and sliced
      8 c  vegetable stock
    1/8 c  Leoni Grana parmesan cheese,
           -grated
      2 tb butter
      1 tb fresh parsley, chopped
      1 tb fresh chives, chopped
           salt & pepper to taste
           VEGETABLE STOCK:
      8 c  cold water
    1/2    carrot
    1   md sized yellow onion
    1   sm head of anise
    1      stalk celery
    1   cl garlic
    1      bay leaf
    1   sm piece of ginger
    1   ts black peppercorns
    1   ts salt

*Barley groats are whole barley kernels.  The bran is not polished
away like the pearl barley. They are available at health food
stores, but any other grain would substitute in quite well. Lentils
are another option.

This dish has a few steps to prepare before the finale cooking.  I
find this is the best way to keep the flavours fresh and the
textures of all the different grains at their best.  The preparation
can be done a day before to make things easier for when you have
guests. Serves 4-6 people.

To prepare the mushrooms Light saute 1 tsp of each; shallots, garlic
and ginger until tender.  Add the leeks and the morels and continue
cooking until the liquid has escaped from the mushrooms and then has
evaporated.  Season with salt and pepper.  Reserve.

To prepare the whole barley groats Rinse the groats and place in a
pot with 3 cups of cold water. Bring up to a simmer and cook until
tender (about 70 minutes).  Remove from heat, add 1 tsp of salt and
let stand for 10 minutes. Drain and reserve.

To prepare the wild rice Place in 2 cups cold water with a pinch of
salt.  Bring up to a simmer and cook until tender (about 60
minutes). Drain and reserve.

To prepare the quinoa Toast the quinoa in a dry frying pan over
medium heat for a few minutes until it begins to smell a little
nutty. Place into a pot and cover with 1/2 cup cold water and a
pinch of salt. Bring up to a simmer.  Cover the pot and reduce the
heat very low. Cook covered for 20 minutes.  Remove from pot and
reserve.

To make the risotto In a medium sized pot over medium heat, saute 2
Tbsp of shallots and 2 tsp of garlic in the olive oil. Meanwhile
heat the vegetable stock and rinse the pearl barley, draining it
well.  When the shallots and garlic are tender add the rinsed barley
and stir well to coat each grain of barley with the olive oil.
Season with salt and pepper.  When the barley is hot add 2 Tbsp of
white wine and let it sizzle away.  Add 2 cups of hot vegetable
stock and stir, turning down the heat to let it simmer.  When the
liquid is almost all absorbed add 2 more cups of vegetable stock.
Continue the process until the barley is tender, you will need
almost all of the stock.  Add the cooked barley groats, the cooked
wild rice, the cooked quinoa, the cooked mushrooms and the
asparagus.  Continue to cook until the mixture is hot. Check the
seasoning and adjust if necessary.  Finish by adding the parmesan,
butter and fresh herbs. Stir until the butter is melted and
incorporated.

Vegetable Stock: Chop the vegetables roughly and add them with all
of the ingredients to a medium sized pot.  Add the water and place
over high heat. When the stock comes to a boil turn down the heat
and simmer gently for 30 minutes.  Strain the stock and discard the
vegetables.

Submitted by Scott Pohorelic, Executive Chef with the River Cafe,
in Calgary (April 26, 2006)

From: Http://Www.Growingalberta.Com/

MMMMM-------------------------------------------------




Cheers

YK Jim


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