Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Tuesday, September 14
Comfort food night
I went home a little early yesterday - had a weird headache and felt slightly nauseous. After a bath and a nap I felt a bit better, but still not 100%. So of course I made some comfort food.
Mushroom Barley Soup with Leeks
1/2 lb porcini shrooms, chopped or sliced
1/2 c pearled barley
1t butter
1 small leek, sliced
2c chicken stock, plus water
1 knob ginger, grated
Salt & pepper
While chopping the leek & shrooms, toast the barley in the butter until fragrant. Add the veggies and stir over medium heat until they wilt a bit. Heat up the stock to boiling and add it. Add the ginger. Cook until the barley is done, about 45 minutes. Add more water if needed. Strangely, I did not taste the ginger at all in the finished soup. Kind of weird.
Coleslaw (see recipe from a few days ago)
Chocolate Pudding
3T unsweetened cocoa powder (All I had was Hershey's.... my Droste was all gone!)
3T cornstarch + 3T cold milk
2 cups milk
1/4 cup sugar (or to taste)
dash salt
1/2t vanilla extract
Combine the cocoa power with a little of the milk and whisk to blend. Add the rest of the milk, add the sugar & salt, and heat to boiling. Add the cornstarch/milk mixture a little at a time, allowing the pudding to thicken. This should take about 10 minutes. Taste as you go to make sure the cornstarch raw flavor has cooked out. Once just shy of the right consistency (it will firm up a little when cooled), remove from heat and add the vanilla. Chill or eat warm.
Time posted: 13:33 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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