Monday, October 12, 2009

Beef and Barley Soup

For Samantha!

Looking for Mr. Goodbarley Soup

1-1/2 pounds stewing beef, trimmed of fat and cut into bite-sized pieces
1 cup each chopped celery, chopped carrots and chopped onions
1 clove garlic, minced
7 cups water
4 tsp beef bouillon powder
1 cup tomato sauce
2/3 cup pearl barley
1-1/2 tsp dried marjoram
3/4 tsp dried thyme
1/2 tsp black pepper
Salt to taste

1/3 cup

chopped, fresh parsley

1. Spray a large soup pop with non-stick spray. Add beef and brown on all sides over high heat. Work in two batches if necessary

2. Reduce heat to medium. Add celery, carrots, onions and garlic. Cook and stir for 5 minutes. Add all remaining ingredients to pot, except parsley. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 1-1/2 hours, until beef is very tender. Stir in parsley and serve hot

Sunday, October 11, 2009



2/3 cup strong espresso (or substitute 1 tablespoon instant coffee dissolved in 2/3 cup of boiling water)
½ cup Kahlua
4 large egg yolks
4 tablespoons granulated sugar
2 cups whipping cream
2 cups mascarpone cheese, room temperature
40 (about) crisp Italian ladyfinger cookies
Unsweetened cocoa powder, for dusting


In a small bowl, combine the espresso and Kahlua. Set aside to cool completely. If the espresso mixture is hot the ladyfingers will absorb too much liquid and fall apart easily. Using a whisk, beat the egg yolks and 2 tablespoons of sugar in a medium metal bowl set over a saucepan of simmering water until the mixture is pale and thick and forms a ribbon when the whisk is lifted.

Cool for 5 minutes. Place the mascarpone in a large bowl. Stir half of the yolk mixture into the mascarpone to lighten, then fold in the remaining yolk mixture. In another large bowl beat the whipping cream and the remaining 2 tablespoons of sugar with the electric mixer just until stiff peaks form.

Fold the whipping cream into the mascarpone mixture and set aside.

Quickly dip enough of the cookies into the Kahlua mixture to cover the bottom of a 9 x 13 glass dish or pan. Cover with half of the marscapone mixture Top with another layer of dipped cookies and the remaining marscapone mixture.

Sift the cocoa powder over the tiramisu. Refrigerate until set, at least 2 hours (overnight is best.)