The earthy, nutty flavor and hearty texture of barley lends a comforting character to soups and stews. Is it the history of this ancient grain packed into a little brown kernel that makes us feel nourished? For thousands of years our ancestors have cultivated barley....
Each week I contribute a column to “Whole Foods Market Cooking Boulder” expanding on one of my 10 Ways Tuesday ideas. This week I shared a recipe for Portobello Mushrooms Stuffed with Barley, Sun Dried Tomatoes, and Rosemary served over a bed of sautéed kale. Stuffed...
I’ve got creative ideas for cooking barley in autumn: 1. Barley with Crisped Prosciutto and Truffle Oil In this recipe from Ancient Grains for Modern Meals, Maria Speck uses two types of barley: the whole grain hulled barley for it’s toothsome...
The ingredient of the week is barley, a hearty, healthy grain that’s perfect for autumn soups, warm salads, and much more. When the weather cools off and the sunlight is more golden I start to crave the nutty, sweet, wholesome flavor of barley. Often, we get...
This past week at La Domestique was devoted to honey. We explored both the sweet and savory side of honey. Shopping at farmers markets is a great way to find honey that’s unrefined and therefore more flavorful and healthful. Look for varieties of honey made from...
