Wild Mushroom Barley Soup - 5.00
To preserve both wild and domestic mushrooms, thread onto long cotton strings and hang them to dry. This soup is robust and earthy and will bring warmth to the chilliest of days.
INGREDIENTS
1/2 cup dried or fresh wild mushrooms, morels or oyster mushrooms
1 cup barley
1/2 cup canola oil
1 large onion, peeled and finely chopped
2 large carrots, peeled and finely chopped
2 cloves garlic, peeled and minced
2 cups minced fresh domestic mushrooms
6 cups homemade or canned chicken stock
3 tablespoons lemon juice
Salt and freshly ground pepper, to taste
2 cups heavy cream
If using dried wild mushrooms, soak them in hot water to cover for 30 minutes and drain.
Bring 4 cups of water to a boil. Add the barley, cover, and simmer for 25 minutes over medium heat. Drain the barley and set aside.
Heat the oil in a large, heavy saucepan. Add the onion, carrots, and garlic, tossing to coat the vegetables in oil. Add the domestic mushrooms. Cover with aluminum foil, placing foil right on the surface of the vegetables. Simmer over low heat for 15 minutes.
Slice the wild mushrooms, leaving any small ones whole. Add the cooked barley, wild mushrooms, stock, and lemon juice to the pan. Season with salt and pepper, to taste. Simmer for 10 minutes. Stir in the heavy cream and heat just to boiling. Serve immediately.
Makes 4 to 6 servings
To preserve both wild and domestic mushrooms, thread onto long cotton strings and hang them to dry. This soup is robust and earthy and will bring warmth to the chilliest of days.
INGREDIENTS
1/2 cup dried or fresh wild mushrooms, morels or oyster mushrooms
1 cup barley
1/2 cup canola oil
1 large onion, peeled and finely chopped
2 large carrots, peeled and finely chopped
2 cloves garlic, peeled and minced
2 cups minced fresh domestic mushrooms
6 cups homemade or canned chicken stock
3 tablespoons lemon juice
Salt and freshly ground pepper, to taste
2 cups heavy cream
If using dried wild mushrooms, soak them in hot water to cover for 30 minutes and drain.
Bring 4 cups of water to a boil. Add the barley, cover, and simmer for 25 minutes over medium heat. Drain the barley and set aside.
Heat the oil in a large, heavy saucepan. Add the onion, carrots, and garlic, tossing to coat the vegetables in oil. Add the domestic mushrooms. Cover with aluminum foil, placing foil right on the surface of the vegetables. Simmer over low heat for 15 minutes.
Slice the wild mushrooms, leaving any small ones whole. Add the cooked barley, wild mushrooms, stock, and lemon juice to the pan. Season with salt and pepper, to taste. Simmer for 10 minutes. Stir in the heavy cream and heat just to boiling. Serve immediately.
Makes 4 to 6 servings
Reindeer Sausage Soup - 5.00
This is a hearty meat-and-vegetable soup. Reindeer sausage can be purchased by mail order through Alaskan meat companies. It is lean and spicy. If you cannot get the reindeer sausage, you can use any lean, spicy sausage in its place.
INGREDIENTS
1 teaspoon fresh thyme, or 1/2 teaspoon dried
1 teaspoon salt
1-1/2 teaspoons hot pepper sauce
1 bay leaf
8 cups homemade or canned beef stock
1 medium-sized green cabbage, coarsely shredded
2 large onions, peeled and thinly sliced
3 large carrots, peeled and sliced 1/2-inch thick
1 cup green beans, cut into 1/2-inch pieces
1/2 cup green peas
3 large potatoes, cut into 1/2-inch cubes
1 celery stalk, sliced 1/2-inch thick
1 pound Alaskan reindeer sausage, sliced 1/2-inch thick
1 cup sourdough bread croutons
Place the thyme, salt, hot pepper sauce, and bay leaf in a large saucepan. Pour in the beef stock. Stir well and place the pan over high heat. Bring the stock to a boil, stirring well.
Add the cabbage, onions, carrots, beans, peas, potatoes, and celery. Bring the soup back to a boil. Reduce the heat and simmer for 40 minutes. Add the sausage and simmer for an additional 15 to 20 minutes.
Remove the soup from the heat, ladle into individual serving bowls or a soup tureen, and garnish with the sourdough croutons.
Makes 6 to 8 servings
This is a hearty meat-and-vegetable soup. Reindeer sausage can be purchased by mail order through Alaskan meat companies. It is lean and spicy. If you cannot get the reindeer sausage, you can use any lean, spicy sausage in its place.
INGREDIENTS
1 teaspoon fresh thyme, or 1/2 teaspoon dried
1 teaspoon salt
1-1/2 teaspoons hot pepper sauce
1 bay leaf
8 cups homemade or canned beef stock
1 medium-sized green cabbage, coarsely shredded
2 large onions, peeled and thinly sliced
3 large carrots, peeled and sliced 1/2-inch thick
1 cup green beans, cut into 1/2-inch pieces
1/2 cup green peas
3 large potatoes, cut into 1/2-inch cubes
1 celery stalk, sliced 1/2-inch thick
1 pound Alaskan reindeer sausage, sliced 1/2-inch thick
1 cup sourdough bread croutons
Place the thyme, salt, hot pepper sauce, and bay leaf in a large saucepan. Pour in the beef stock. Stir well and place the pan over high heat. Bring the stock to a boil, stirring well.
Add the cabbage, onions, carrots, beans, peas, potatoes, and celery. Bring the soup back to a boil. Reduce the heat and simmer for 40 minutes. Add the sausage and simmer for an additional 15 to 20 minutes.
Remove the soup from the heat, ladle into individual serving bowls or a soup tureen, and garnish with the sourdough croutons.
Makes 6 to 8 servings
Moose Stew
Moose meat has a lean texture and rich flavor. It is difficult to acquire commercially, so you can substitute beef. Serve this stew with white rice and corn bread.
INGREDIENTS
6 strips bacon, cut into pieces
2-1/2 to 3 pounds moose meat, or beef, cut into 1-inch cubes
Salt and freshly ground pepper, to taste
3 tablespoons all-purpose flour
1 large onion, peeled and coarsely chopped
2 cups dry red wine
1 cup homemade or canned beef stock
3 tablespoons brandy
2 cloves garlic, peeled and minced
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 an orange, washed
6 whole cloves
2 tablespoons unsalted butter
3 large carrotss, peeled and coarsely chopped
1/2 pound mushrooms, coarsely chopped
Preheat the oven to 350 degrees.
In an oven-proof 3-quart casserole, cook the baon over medium heat until brown. Remove the bacon with a slotted spoon, drain, and set aside.
Sprinkle the moose meat with salt and pepper. Dredge it in the flour. Add the meat to the pan drippings. Brown on all sides over medium heat.
Add the reserved bacon, onion, wine, stock, brandy, garlic, marjoram, and thyme. Stir until the sauce thickens and is bubbly. Stud the orange with the cloves and tuck it into the liquid. Cover the casserole and place it in the center rack of the oven. Bake for 2 to 2-1/2 hours.
In a large skillet, melt the butter over medium heat. Add the carrots and mushrooms and cook until tender. Set aside.
When the stew is done, add the carrots and mushrooms, cover, and return to the oven for 5 minutes. Remove the orange and discard. Serve immediately.
Makes 4 to 6 servings
Moose meat has a lean texture and rich flavor. It is difficult to acquire commercially, so you can substitute beef. Serve this stew with white rice and corn bread.
INGREDIENTS
6 strips bacon, cut into pieces
2-1/2 to 3 pounds moose meat, or beef, cut into 1-inch cubes
Salt and freshly ground pepper, to taste
3 tablespoons all-purpose flour
1 large onion, peeled and coarsely chopped
2 cups dry red wine
1 cup homemade or canned beef stock
3 tablespoons brandy
2 cloves garlic, peeled and minced
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 an orange, washed
6 whole cloves
2 tablespoons unsalted butter
3 large carrotss, peeled and coarsely chopped
1/2 pound mushrooms, coarsely chopped
Preheat the oven to 350 degrees.
In an oven-proof 3-quart casserole, cook the baon over medium heat until brown. Remove the bacon with a slotted spoon, drain, and set aside.
Sprinkle the moose meat with salt and pepper. Dredge it in the flour. Add the meat to the pan drippings. Brown on all sides over medium heat.
Add the reserved bacon, onion, wine, stock, brandy, garlic, marjoram, and thyme. Stir until the sauce thickens and is bubbly. Stud the orange with the cloves and tuck it into the liquid. Cover the casserole and place it in the center rack of the oven. Bake for 2 to 2-1/2 hours.
In a large skillet, melt the butter over medium heat. Add the carrots and mushrooms and cook until tender. Set aside.
When the stew is done, add the carrots and mushrooms, cover, and return to the oven for 5 minutes. Remove the orange and discard. Serve immediately.
Makes 4 to 6 servings
Green Cabbage Salad - 4.00
This salad is like a cole slaw. Serve this accompanied by puréed root vegetables or mashed potatoes, slices of honey-basted ham, and fresh biscuits.
INGREDIENTS
1 large head green cabbage
1 cup fresh mayonnaise
1/2 cup crumbled blue cheese
1/2 red onion, diced
1/4 cup golden raisins
1/2 cup shredded Parmesan cheese
1 large tart green apple, such as Granny Smith, peeled, cored, and diced
Finely shred the cabbage into a large bowl. Toss with the remaining ingredients and serve slightly chilled.
Makes 4 to 6 servings
This salad is like a cole slaw. Serve this accompanied by puréed root vegetables or mashed potatoes, slices of honey-basted ham, and fresh biscuits.
INGREDIENTS
1 large head green cabbage
1 cup fresh mayonnaise
1/2 cup crumbled blue cheese
1/2 red onion, diced
1/4 cup golden raisins
1/2 cup shredded Parmesan cheese
1 large tart green apple, such as Granny Smith, peeled, cored, and diced
Finely shred the cabbage into a large bowl. Toss with the remaining ingredients and serve slightly chilled.
Makes 4 to 6 servings