Cooking Classes


Hearty Beef Barley Soup with a Classic Club Sandwich


I have some of the best food when I visit my father in central British Columbia. His area is a magnet for the artistic and adventurous. I remember an outstanding Italian meal quite a few years ago. The Cariboo has a calling that many cannot resist.

Last year I visited and we noshed at another of his favourite places. The food was simple but simply delicious. I wonder if he knows how lucky he is. I have recreated the dishes in these recipes.

This soup recipe is delicious. I find that the pearl barley will thicken up this soup nicely without added flour. I tried adding the carrots with the celery and onions before pressure cooking but they were overcooked and tasted bitter. Leave the carrots to add later. The barley and carrots take about the same length of time to cook.

Beef Barley Soup
1 tbsp. olive oil 15 mL
2 lb. beef oxtails or short ribs 1 kg
Kosher salt and freshly ground black pepper
2 leeks, chopped, white and light green parts
4 carrots , diced
1 c. yellow onion, chopped 250 mL
2 stalks celery, diced
2 garlic cloves, minced
2 sprigs fresh thyme leaves
3 bay leaves
10 c. low sodium beef broth 2.5 L
1 c. pearled barley 250 mL
Heat olive oil in pressure cooker and brown meat. Add leeks, onion, celery, thyme and garlic and 10 cups of water. Cook in pressure cooker for 15 minutes. Cool. Shred meat and remove bones.
Add barley and carrots and cook for another 15 or 20 minutes, until tender. Season with salt and pepper to taste. Serve hot. Yield: 6 servings.

Classic Club Sandwich
3 slices bread for each sandwich
Bacon, tomatoes, lettuce
Thinly sliced cooked chicken or turkey, ham and cheddar cheese
Lightly toast the bread. Lay first slice on cutting board and spread with mayonnaise. Add sliced fresh tomatoes, salt and pepper to taste, 2 strips of crispy bacon, slice of turkey and lettuce. Add second slice of bread and spread with mayonnaise. Layer ham, cheese and more lettuce. Spread third piece of bread with mayonnaise and place, mayonnaise side down on top. Slice in half diagonally and secure each with a skewer or long toothpick. Garnish with olives or pickles, if desired.

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