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Barley Salad - MrPutter: doing things the hard way, because it is there.
August 7th, 2009
07:17 pm
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Barley Salad
Barley Salad

finished product

Ingredients photo showing ingredients
    Stock
    • 2 carrots
    • 1 celery heart
    • 1 apple
    • 2 medium yellow onions
    • 1 ear corn
    • 4 medium-large radishes
    • 1 head garlic
    • 1 belgian endive
    • 1 C parsley
    • 1 bay leaf
    • pepper
    Dressing
    • 1/4 C olive oil
    • 2 Tbsp white wine vinegar
    • 2 cloves garlic
    • 1 tsp cumin powder
    • 1/4 tsp ancho chili powder
    • 1/4 tsp cayenne pepper
    Salad
    • 1 C pot barley
    • 2 ears corn (or use a 12oz can of corn niblets)
    • 2 medium tomatoes
    • 3 green onions
    • 1/2 C parsley
Procedure
  1. Take the carrots, celery heart, apple, onions, radishes, endive and parsely, and chop them up roughly (approx 1" pieces). Remove the corn from the cob, and roughly chop up the garlic (make sure you have a sharp knife) – don't worry too much about the skin, as it will be strained out. If you want, you can just throw an oxo cube into some water – I will admit to often doing so. But making this stock from scratch is worth it. The onions, carrot, celery are pretty standard stock ingredients, but I've paired this stock to the salad by adding the corn and parsley – ingredients that are in the salad itself. photo showing this step
  2. Throw the vegetables into a dutch oven, add 12 C water, and throw in the bay leaf. Grind about 1 tsp of pepper into the pot, give it a quick stir, and bring it up to a boil over high heat. Once boiling, turn the burner down to medium-low, cover, and let simmer for an hour and a half. When done, strain out the vegetable remains and throw them in the compost. You can make this vegetable stock ahead of time, then refrigerate for up to a couple of days, or put it in ziplock bags and freeze for months. photo showing this step
  3. Put barley in 3Qt. pot with 3C of the vegetable stock. As before, turn heat to high until it boils, then turn to med-low, cover the pot and let simmer, stirring occasionally. When all the water has gone (the barley is JUST starting to stick to the pot), add another cup of water, continue simmering / stirring until the water is gone again, then add one last cup of water, and simmer until gone.
  4. While the barley is going, throw the two ears of corn into a large pot with water and boil for 15 minutes. Drain the pot, cut the corn kernels from the ears and by hand, crumble into a bowl, separating all the individual kernels. Cover the bowl with plastic cling wrap and put in the fridge to cool. photo showing this step
  5. Mince the 2 cloves of garlic and whisk together in a small bowl with olive oil (I sometimes use all extra virgin, and sometimes cut it with plain olive oil), vinegar, cumin, chili powder and cayenne pepper to make the dressing.
  6. When barley has finished cooking, move from pot to a bowl, add half the dressing, stir, then let cool. I find it needs about 2.5 hrs in the fridge, but if you're in a hurry, you can reduce this by up to an hour by putting it in the freezer a couple times for half an hour at a time, removing, and stirring (so you don't get localized freezing). When you finally take it out of the fridge, it may be a bit congealed together. I find that zapping it in the microwave for about 45 seconds helps "un-clump" it without heating it up too much. photo showing this step
  7. Chop onions into 1/2 cm ringlets, and dice tomatoes to about 1/2 cm3. (The corn, tomato and onion pieces should all be about the same size.) Chop parsley to about the same size, maybe a bit smaller. When barley has cooled, remove from fridge, transfer to a large (~5Qt.) serving bowl, add vegetables and remaining dressing, then stir.photo showing this step
  8. Om nom nom.


Veg: Vegan.
Qty: 2 mrputters, 4-6 normal people.
Time: about 3.5 hours, maybe a bit less if you use the freezer as above (not including making the stock).

Current Location: T2M 4E6
Current Music: Gomez -- Airstream Driver
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(3 comments , Leave a comment)

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[User Picture]
From:dubaiwalla
Date:August 8th, 2009 02:51 pm (UTC)
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Veg: Vegan.
Nice try.
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From:hsifyppah
Date:August 8th, 2009 04:24 pm (UTC)
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I remember you really dug the mp3s of Allegra Sloman that gordon posted on tabnet years ago. Anyway, she's taking a year off work to write down the music to all her 328592 songs, and has started posting MP3s on her website, thought you might be interested!

www.allegrasloman.com - blog
http://allegrasloman.com/wordpress/?page_id=19 list of mp3s posted so far.
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From:mrputter
Date:August 15th, 2009 10:58 pm (UTC)
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Awesome – yes, I totally did like those mp3s; I must confess they are still on my HD, and I do still listen to them on occasion. Thanks so much for the update!
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