Recipes

MY BARLEY SOUP

You can find a short video of how I prepare the soup under the “Video” link. Mind you, the video is not a step-by-step tutorial, but more of an overview of how the soup is made. The detailed recipe can be found below.

 

Background: I was trained in cooking in Paris at the Sorbonne  School of Culinary Arts graduating in 1928. We had to learn about the origins of food like barley, coconut and the like  and their uses which is something that is not taught in America today. In addition, I spent time in three or four different restaurants learning methods of preparation that were particular to each establishment to get a feel for different approaches. I have been blessed by God with a seventh sense.  I do not need to taste food while I am preparing it. I rely on my keen sense of smell and my eyes. Nine times out of ten I can tell what is in a dish just by smelling it. Now, I don’t expect you to be able to do this like I do but if you take your  time and don’t rush, your food will come out well. Time is very important.

 

Key Points Barley helps keep the body clean. You can look up the health benefits of barley which has been used as far back to the time when the pyramids were bring built in Egypt. Do not over cook the vegetables. This is very important. They should not turn of mush.

 

Yield: A gallon and a half of soup.

 

Ingredients and Preparation:

Rinse and soak 1 cup of barley in water overnight.

Chop up 4 cups of mixed vegetables in a uniform manner.

1/2 cup of  vegetable oil. I use canola oil.  I do not recommend  you use olive oil as heating it will destroy the nutrients in it. If you like, you can add some olive oil to the soup after it is finished as it provides flavor and is a good source of omega 3 fatty acids.

Chicken or Vegetable stock. I use Swanson because it contains no MSG.

 

Suggested vegetables:

Carrots, onions, red and green peppers and cabbage. Cabbage is very important. You can use a tomato puree as well which is there mostly for color. Cooking is an art. If the food looks good and smells good you will want to eat it.

 

Cooking

In a large pot heat the oil. When it is hot but not smoking add the vegetables and sautee for 10 – 15  minutes. Do not overcook! Carefully add the barley with the water it has soaked in. Add the stock.

Turn up the heat and bring to a boil.

Then lower the heat and let it gently simmer for a half hour.

Turn off the flame.

Add salt and pepper as desired.

Serve.

Refrigerate want you don’t use. It can be kept for up to a week. Enjoy.

 

MY FRESH FRUIT SALAD

Time is very important. If you rush to do things it won’t come out right. Take your time to section your grapefruit and oranges properly. Leave the skin on the apples as that’s where the nutrients are found. If you use strawberries add them to each individual serving fresh. Strawberries will turn to mush if left in the fruit salad for too long.

Always use fresh and ripe fruit. Use the juices that naturally occur. The rinds of the citrus can be squeezed into your bowl. Cut the melon ,if dicing, over the bowl to conserve the  juice. This is real fruit juice and is full of nutrients. Don’t let it go to waste. Items that are *  starred can be added according to season and taste.

 

Ingredients:

4 grapefruit cut in sections

4 navel oranges or 8 tangerines cut in sections

melon- a combination of honeydew and cantaloupe is nice. Use a melonballer if you like for added visual appeal.

1 pint Blueberries

Grapes – green and or  concord

Apples of your liking cored and sliced in cubes

Strawberries – cut up fresh and slice on each serving.

*3 Kiwi peeled and

*1 Pineapple peeled cored and chopped in chunks.

*Cherries cut in half and pitted