Doug’s Inspired Mushroom Barley Soup with Italian Veal Meatballs

(Written a few weeks ago - just now getting it posted)

Sometimes an original dish starts with the concept and I hunt down the ingredients to bring the concept to fruition, and sometimes it’s the other way around. In the case of this enjoyable meal, I started with ingredients and waited for inspiration to strike.

“Hey Doug, what are you doing?”

“Taking out that ground veal I bought a while back for dinner tomorrow night.”

That is how it all started. With a package of ground veal and the knowledge that I needed to create from it. I waited for an inspiration.

Fast forward to late this afternoon: “Jacque, what do you think about mushroom barley soup with Italian veal meatballs for dinner?” This just sounded delicious, and it was.

Soup

3 cups sliced mushrooms

2 thin sliced carrots

½ diced yellow onion

1 32 ounce container of organic vegetable broth

1 splash of red wine

½ tablespoon garlic

1/8 cup olive oil

1 tablespoon oregano

Ground pepper – to taste

Chopped parsley for garnish

1 cup washed pearl barley

When I got home I sliced up about three cups of mushrooms, diced ½ of an onion, and chopped the carrots into thin slices.  I added a stick of butter to a large soup pan and melted over medium heat.  When the butter was melted I added the vegetables and cooked over medium heat adding about a 1/8^-cup olive oil (really did not want more butter).  Once the vegetables were softened, I added in the pearl barley, and 32 ounces of store bought organic vegetable broth.  I keep a lot of different broths in my pantry just in case.  I cooked this over a medium heat after adding a splash of our wine choice for the night – any red or dry white will work in this case - while I went to work on the meatballs.

Meatballs

1 lb. veal (you can use Italian sausage, pork, probably even ground turkey)

1 egg

2/3 cup Italian breadcrumbs

1 tablespoon ‘generic Italian seasoning’

Little pepper

Little salt

½ cup diced onion

1/8 cup Parmesan grated cheese

Olive oil for cooking

I added all the ingredients into a large metal bowl and hand mixed.  I heated skillet on the oven at medium with a little olive oil, and formed my veal into medium sized meatballs.  I cooked them on the stove turning them as they browned on each side.  When the meatballs were cooked I added them to the soup using a slotted spoon, attempting to leave as much grease behind as possible.  I allowed them to cook and share their flavors with the soup for a few more minutes, and then served the mushroom barley soup with meatballs, garnished with parsley and Parmesan cheese.

Our wine tonight was a delightful surprise.  Jacque and I picked out a bottle of 2007 Zanato Ripassa (http://www.zenato.it/scheda.asp?idprod=77&idpadrerif=66).  Cellartracker.com indicated that the suggested drinking window for this wine is 2010-2015.  It was silky smooth; Jacque described it as a chocolaty texture.  I tasted a lot of cherry in it, and I have to agree that it had kind of a barnyard taste in the beginning.  Note – this is by no means insulting to a wine; it is simply a common way of describing a certain taste.  This was a moderately intense wine with no noticeable tannins or lasting palate.  It was a very enjoyable bottle and a perfect pairing to a great meal!

Luna in Spokane on the South Hill...a MUST!!!

While in Spokane a few weekends ago dropping Greg off to return to college, Jacque and I decided to celebrate our freedom provided by an empty nest by enjoying dinner out with our dear and close friends Roger and Miriam Devaney.  Roger suggested Luna (www.lunaspokane.com) on the south hill in Spokane stating that they had been there recently and really enjoyed it.

Thank you Roger for a great recommendation.  Luna is not your typical Spokane restaurant and if you have not been there, make reservations and head there.  We started the night by sharing a bottle of VaPiano Vineyards Cabernet 2011.   The VaPiano (http://www.vapianovineyards.com) was leathery with tannins and legs that warranted a discussion about what the legs on wine indicate. 

Dinner could not get any better after my starter of their Ahi Tuna Tartar.  I was blessed by having a table that did not want to share in the abundance of raw fresh ahi tuna chopped into chunks sandwiching fresh avocado, on ripe tomatoes swimming is a wasabi sauce with fresh toasted bread on the side.  Ok, so let me tell you whatt I really think…it was awesome!

Jacque had the Lacinato Kale Salad.  Jacque is not a huge kale eater, and I was surprised when she ordered it, but she enjoyed the combination of pistachios and creamy vinaigrette.  Roger had the Caesar salad and seemed to enjoy it.

For dinner Roger had the Spaghetti and meatballs.  This really surprised me, until I was informed that Miriam had this the last time they were at Luna and she thought highly of it.  Roger enjoyed the Italian sausage meatballs and the simplicity of what was gourmet comfort food – I would add spaghetti and meatballs to my list of comfort foods.  

Miriam had a salad and the Roasted Butternut Squash Bisque with Dungeness Crab – again another Luna hit. 

Jacque had Scallops on a parsnip puree with Brussels spouts.  Her dish came with four very large scallops sitting on the parsnip puree surrounded by shaved Brussels sprouts cooked with bacon.  The scallops were large enough to supply Jacque with lunch next day, but it was the Brussels sprouts that she was raving about.

I had the Double R New York Steak.  Seeing Double R meat on the menu and knowing the quality job Rebholtz family did building this brand of meat raised right in Okanogan County (Loomis) I was sold.  Knowing this was a 12 ounce cut of meat I ordered it with a to go box to put half my steak in immediately – 12 ounces of meat is a lot of meat! 

I had no disappointment about the steak, and it was brought out at a perfect medium rare.  The bone marrow demi-glace was maybe a little lite in flavor, I expected it to be richer, and the Gorgonzola potatoes had me questioning that night if there was suppose to be Gorgonzola cheese in the potatoes because I could not tell if it was there or not.  With that said, my steak was awesome, and I look forward to returning to Luna in the future.  The big wide windows and patios make a second visit a requirement during warmer weather.

For dessert we had one butterscotch crème brule with four spoons.  It was served with strawberries on top and was just the right sweet ending to a great meal that Jacque and I finished with sharing a flight of port.  The flight of port in this case was three 1 ounce pours of three different port wines – I wish more restaurants would offer flights.

Again, Luna is a must and I can see Jacque and I returning more then just to see how much we might enjoy dining on their patio.

                        

And the answer Alex is Carambola!

So friends, join me for a quick bit of trivia, JEOPARDY style: Also known as star fruit, this fruit derives from a species of trees native to the Philippines, Indonesia, Malaysia, India, Bangladesh and Sri Lanka.  It is also the name of one of the finest restaurants on the island of St. Kitts in the beautiful and exotic West Indies. Answer? You got it! What is Carambola!

Our family has been very fortunate to have been able to do a bit of traveling over the past several years, and this past New Year’s we rang in 2015 in the warmth and hospitality of the West Indies.  The restaurant Carambola was a real find, and we owe it all to PJ, our driver. Thinking back on our most memorable and enjoyable experiences, they often have occurred when we have engaged the services of a really good personal guide or taxi driver who inevitably gives us the inside scoop.

In St. Kitts, Patrick James, PJ for short, was the man. His card advertises “service par excellence” which is not an understatement.  We happened upon PJ purely by chance when Jacque, Stephen, Greg and I decided to venture off the resort for a little taste of St. Kitts outside of the Marriott version of Caribbean life.  Falling into PJ’s taxi was a great stroke of luck – and fun- for my family.

It was first off to the port where we had the opportunity to buy ‘genuine’ Rolex watches at the discounted price of three for a $100.00, and Louis Vuitton luggage that was priced at equally obscene discounts.  After buying the obligatory Hawaiian style shirts, it was off to see the beaches and the wild monkeys that roam the island.  It is said that there are more monkeys on St. Kitts than there are people.   I was pleasantly surprised to find PJ available to take us to our next stop on our adventure.

Once in his taxi, I inquired about where he might suggest for lunch.  He immediately told us about Carambola Beach Club (http://www.carambolabeachclub.com/about-carambola/), pointing out this was where Prince William and Princess Kate dined.  He told us that he would take us there and let us make up our minds after seeing the menu, prices, and ambiance.  He pointed out that this was one of the more expensive jaunts on the island.  After a scenic drive with spectacular views of the Caribbean and Atlantic oceans, we arrived at Carambola.  Pulling off the rugged, recently paved (in the last century) roads, we pulled onto a private drive that led us to the restaurant.  A quick glance at the menu, a look at the awesome views, and a feel of the ambiance, and the Sklar family was sold.  PJ left us to enjoy our meal, letting me know that he would be back in about an hour and a half to take us to Shipwreck Beach for a drink with the monkeys.

We started off with maybe some of the best sushi I have ever had.  I love sushi; I sincerely appreciate the way a really good sushi chef creates not only tasty but artistic creations.  This was the case at Carambola.  If I had known what we were in for, Sushi would have not only been served as an appetizer, but would have been our main course. 

(Sakura Rolls)

My favorite was the Sakura Rolls -  a spicy tuna roll.  It was not over-powering with the Sarrichi sauce, and I really liked how they added some additional tuna to the outside of the roll.  Jacque and the boys really enjoyed the Shrimp Tarragon Maki, a combination of crabmeat and chopped shrimp with tarragon mustard sauce.  It was topped with a generous amount of fish roe.  This was Greg’s first adventure into the world of sushi, and he left being a fan.

(Shrimp Tarragon Maki)

(California Roll)

For lunch I had the fish sandwich which was a large piece of grouper lightly fried on a grilled bun.  The grouper was tasty, very fresh, and large enough to allow me to leave most of the bun on the plate and just enjoy the fish.  Both the boys had the Char Barbequed Chicken that was infused with whiskey sauce which they enjoyed.  While our three meals were great, Jacque took the prize for the Sklar family member who most enjoyed the meal.  She had the lobster salad.  Note this was at least the third time Jacque had dined on Caribbean rock lobster since our arrival on the island.  The presentation was simple: an abundance of fresh lobster chunks in a mayo sauce with a green salad on the side.  This was not what she was expecting, but was very pleased. 

 (Lobster Salad)

 (Grouper Fish Sandwich)

(Char Chicken)

Shortly after we finished, it was off to Shipwreck Beach with PJ where we were able to see monkeys enjoying a snack of fresh sugar cane.  A quick drink from the bar there, and it was back to the Marriott.  Glad we made the time to sneak away from the resort and experience the sights and flavors of authentic St. Kitts!

So here is your final trivia question: Full of warmth, hospitality, and amazing taste sensations, this exotic West Indian island boasts one of the best culinary venues in the tropics, a local gem called Carambola.  Answer? That’s right, St. Kitts. Add it to the bucket list!

Dinner the Way It’s Supposed to Be: Friends, Wine, & Food

“Hey, do you and Mary want to join us for dinner?”  That’s how it all started last night (actually about two weeks ago -- just now getting to post it on the blog) when Dave Womack was over picking up some leftover supplies (i.e. booze) from the Okanogan Omak Rotary Christmas Party we had hosted at our house the night before.   We chased Mary (Dave's wife) down, and she was more than happy to accept the invitation. So, suddenly I was challenged to come up with a quick simple dinner for four. 

While Jacque, Dave and I continued to enjoy a bottle of Basel Cellars 2009 Claret Red, (www.baselcellars.com) (, I started to formulate my ideas for dinner as I wandered from fridge, to freezer, to pantry with a wine glass in hand. 

Hmmmm…Ginger Mahi Mahi, Quinoa with toasted almond slivers, and carrots.

Before I get into dinner, I have to comment on the Claret.  We bought this bottle in 2013 from the Rotary Wine and Cheese tasting and auction.  I did not taste it at the time of purchase; I simply bought it because a check of Cellar Tracker, (www.cellartracker.com), indicated that it was very mis-priced in the consumers’ favor, and had a number of positive reviews.  The Claret had a very deep ruby color, the legs ran very slow down the side of the glass, and I smelled cherry cola in the aroma.  The tannins were light, making this a very enjoyable wine.

Just last week I had purchased a bag of frozen Mahi Mahi from Costco to have on hand as a dinner option.  I pulled four vacuum sealed pieces out and placed them in warm water for ten or fifteen minutes as I worked on the marinade and toasted the almonds.

My marinade was a simple basic ginger marinade (see - http://allrecipes.com/recipe/ginger-glazed-mahi-mahi/ ; I changed it a little) consisting of:

·      3 tablespoons of soy sauce

·      3 tablespoons of honey

·      1 tablespoon balsamic vinegar

·      1 tablespoon of grated fresh ginger

·      1 clove of garlic put through a garlic press

·      ½ tablespoon olive oil

·      No salt or pepper

(You can use this same marinade for just about any seafood, poultry, or game bird.)

Once the fish was almost completely thawed, I added it to the marinade and let it sit for about another ten minutes, before placing it in a skillet over medium heat with a little olive oil in the pan.  I cooked the fish for about ten to fifteen minutes, turning them when they were done on one side. 

When the fish was done, I removed them from the pan and put the marinade into the pan and reduced down while adding a tablespoon of butter to add a little velvet.

For the quinoa I placed the almonds in my saucepan over high heat and gently coated olive oil cooking spray over the almonds.  I stove roasted the almonds until they started turning a golden to light brown color.  I removed them from the saucepan and set them aside, and proceeded to make the quinoa per bag instructions, except I added a little beef bouillon to the water.  When the quinoa was done cooking, I stirred the almonds back in and fluffed.  The toasted almonds added great flavor that complemented the other dishes. 

Carrots:

·      4 handfuls of carrots (one per person)

·      1 cup fresh cranberries

·      ¼ tablespoon butter or margarine

·      2 tablespoons honey

·      3/8 tablespoon of dried mint flakes

I started to make the carrots the same way I have a hundred plus times until I saw a bag of fresh cranberries in my refrigerator which inspired me.   I placed four handfuls of organic baby carrots in a large saucepan with about a cup of water, and steamed them on the stovetop with a lid over the pan.  When the carrots were tender, but not mushy, I poured out any excess water, leaving just a little in the bottom of the pan and added 1 cup fresh cranberries.  I placed the lid back on and cooked for a few minutes, then added the butter, honey, and dried mint flakes and stirred over medium heat.

Having finished off the Basel Cellars Claret, we moved to a Tsillan Cellars  2009 Bellisima Rossa, (www.tsillancellars.com), not knowing that this was one of Dave and Mary Womack’s favorite wines.  Tsillan Cellars is one my favorite wineries in Washington, and by far my favorite in Lake Chelan.  The owner, Dr. Bob Jankelson, has done a great job at building a first class wine venue built around the art and the enjoyment of wine.  The restaurant, Sorrento’s, is awesome for dinners, and Jacque and I love summer lunches overlooking the lake.  Take a look at their wine club site for their monthly wine maker dinners – if you decide to go to one, let me know, and Jacque and I might join you.  The Bellisima Rossa was another bargain wine from my cellar; we bought it awhile back when we were at the winery and they had a sale on this bottle that normally goes for $30.00 a bottle -- Maybe it is just me loving value over price.  As for tasting notes, their website mentions a tannin pucker effect on the wine and suggests pairing with pig, cow, or duck. I think the pucker effect from the tannins complimented the ginger in the fish, and the cranberries in the carrots.

Thanks Dave and Mary Womack for being our guests and for giving me a reason to create a special last minute meal.  My personal score on the dinner and the wines has to be pretty close to a 10 – considering I just threw it together.  This dinner was enjoyed the way meals are supposed to be: with friends, good wine, and great discussion.  It is hard to believe that we looked up and two hours had passed since we first sat down to enjoy our meal together!