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FareShare Gazette -- January 2012 Recipes

FareShare Gazette -- January 2012 Recipes is built on Buttermilk, Water, Baking Powder, Salt, and Butter. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 cup
• 1 cup
• 1 tsp
• 1 tsp
• 2 tbsp
• 10 cup
• 10 cup
• 1 cup

Method (preview)

1. 1

   Combine the pearl barley and buttermilk in a medium-sized bread bowl, cover and let soak overnight.

2. 2

   Preheat the oven to 350F. Lightly oil and flour an 8-inch cast-iron skillet.

3. 3

   Add the water to the buttermilk and barley mixture, then transfer to the blender and blend until the barley is well pulverized (it won't become a smooth puree).

4. 4

   Return this batter to the bread bowl, add the barley flour, soda, and salt, and mix well.

5. 5

   Turn the batter out into the skillet.

6. 6

   Bake in the center of the oven for 50 minutes.

7. 7

   Let cool on a rack before serving.

8. 8

   Cut into slices or wedges and serve with coffee or tea and berry jam or honey as a snack.

9. 9

   Slice and place on the smorgasbord table or serve as part of a bread and soup meal, with, for example, bean soup or red beans with [Georgian] sour plum sauce.

10. 10

    The only real preparation for onion soup is slicing the onions.

11. 11

    Otherwise, what's needed is plenty of time for the onions to cook slowly enough to soften and turn golden without browning.

12. 12

    However, you don't need to watch it much.

13. 13

    Melt butter in a heavy chef's casserole or a large pot over medium-low heat.

14. 14

    Stir in onions.

15. 15

    Cover and cook until onions are very tender but not brown, stirring occasionally, about 1 hour.

16. 16

    Add wine.

17. 17

    Cover and cook until liquid has evaporated and onions are pale golden, stirring occasionally, about 30 minutes.

18. 18

    Add broth or water.

19. 19

    Bring to boil over medium-high heat.

20. 20

    Reduce heat to medium and simmer until flavors blend, about 15 minutes.

21. 21

    Season soup to taste with salt and pepper.

22. 22

    DO-AHEAD TIP: Soup can be made 1 day ahead. Cool. Cover and refrigerate.

23. 23

    Rewarm before continuing.

24. 24

    Preheat broiler.

25. 25

    Ladle soup into 6 flame-proof bowls.

26. 26

    Top each with 1 baguette piece.

27. 27

    Sprinkle with cheese.

28. 28

    Broil until cheese melts and bubbles, about 1 minute.

29. 29

    Sprinkle with freshly ground black pepper.

30. 30

    ALTERNATIVE: Arrange bread on a baking sheet.

31. 31

    Sprinkle cheese evenly over bread pieces.

32. 32

    Broil until cheese melts.

33. 33

    Top soup with toasted cheese bread and serve.