Creamy Barley Risotto with Asparagus and Porcini

Love this take on a risotto, I am a new fan of Barley!  From Food and Drink 2011

1 pkg dried porcini mushrooms (if you can't find these, just saute some mushrooms and use chicken or vegetable stock for the mushroom liquid
2 tbsp unsalted butter
1 onion, finely chopped
1/2 tsp freshly ground black pepper
1 cup pearl barley
1/2 cup dry white wine
4 cups vegetable or chicken stock
1 lb (500 g) thin asparagus spears
1/2 cup crumbled fresh soft cheese with garlic and herbs such as Boursin
1/4 cup snipped fresh chives
Salt to taste

1. In a 2 cup glass measure, combine porcini mushrooms with 1 cup water.  Cover tightly with plastic wrap and pierce plastic wrap in several places with the point of a knife.  Microwave on high for 30 seconds.  Let stand for 5 minutes.
2. Remove mushrooms, squeezing out and reserving soaking liquid.  Rinse and drain mushrooms, then chop finely.  Strain soaking liquid through a paper towel lined sieve into a medium saucepan.  Set aside.
3. In a large saucepan, melt butter over medium heat.  Add onion, porcini and pepper.  Cook for 5 to 7 minutes, stirring often, until onion is soft but not browned.  Stir in barley until well coated with onion mixture.
4. Add wine and bring to a boil, stirring until wine has been absorbed.  Stir in w2 cups stock.  Increase heat to high and bring to a boil.  Reduce heat to low and simmer, uncovered and stirring occasionally, for about 20 minutes or until stock has been absorbed, and barley has swollen and is starting to soften.
5. Meanwhile, add remaining stock to mushroom soaking liquid and heat over medium high heat until steaming.  Keep warm over low heat.
6. Add hot stock mixture to barley 1/2 cup at a time, stirring often and allowing barley to absorb stock before adding more, until most of stock is used (you may not need all of it) and barley is tender but still a little chewy, about 20 minutes.
7. Meanwhile trim woody ends from asparagus by snapping spears where they break naturally.  Cut asparagus diagonally into 1/2 inch pieces.  Stir asparagus into barley.  Cover and cook for 5 to 7 minutes or until asparagus is tender crisp.  Stir in cheese and half of chives.  Season with salt and more pepper to taste if necessary.  Spoon into shallow bowls and sprinkle with remaining chives.

Scalloped Potatoes with Porcini and Bacon

These are amazing!  I couldn't find Porcini Mushrooms so just cooked regular ones.  I only have 1% milk in the house so I didn't use the 2% suggested, I also only used a 1/2 cup whipping cream and topped it up with milk to make 1 cup.

1 pkg (14g) dried porcini mushrooms, optional
6 strips bacon, thinly sliced (or more if you wish)
1 small onion, diced
 2 garlic cloves, minced
2 lbs (1kg) potatoes, preferably Yukon Gold
2 cups milk, 2% or homogenized
1 cup whipping cream
Pinch of nutmeg
Salt and pepper
1 cup coarsely grated Gruyere cheese (try smoked for a different flavour)

1. Preheat oven to 350F.
2. Butter a casserole that measures about 9 inches square.  Place mushrooms in a small bowl.  Cover mushrooms with about 1/2 cup boiling water.  Let stand while preparing ingredients.
3. In a large frying pan (I prefer cast iron), cook bacon over medium heat until it starts to crisp, about 5 minutes.  Add onion and continue to cook until bacon is crisp and onion is tender, about 5 more minutes.  Add garlic and cook about 30 seconds just until fragrant (be careful not to burn it as it will get bitter if you do).  Strain mushrooms over a bowl but don't discard liquid.  Squeeze out any liquid from mushrooms into bowl.  Chop mushrooms and stir into bacon mixture.
4. Peel potatoes and slice as thinly as possible, no thicker than 1/4 inch.  Place milk, cream and nutmeg in a large wide pan.  Gradually add mushroom liquid, so that any grit at bottom of bowl doesn't get added.  Over medium heat, bring to a simmer.  Add potatoes to simmering milk mixture.  Stir.  Cook just until almost fork tender, about 10 minutes.
5. Using a slotted spoon, remove and spread about half the potatoes into prepared casserole.  Topp with half the bacon mixture.  Lightly season with salt and pepper.  Spoon remaining potatoes over top.  Repeat with bacon mixture and seasonings.  Carefully pour milk mixture over top, to evenly distribute.  Bake, covered 30 minutes.  Uncover, sprinkle with cheese and continue to bake until golden and bubbling, about 20 to 30 minutes.  Let stand 15 minutes before serving.

Serves 8

Scalloped Potatoes with Porcini and Bacon

For all you healthy eaters out there, go to the salad recipe...:) this is definitely an indulgence.  Mushrooms, bacon, cheese and potatoes!  Yum!  This would be a great side dish for Thanksgiving if you are so inclined.  I did substitute the whipping cream for half and half....my system just can't handle that much cream anymore.  I also couldn't find the dried Porcini Mushrooms - I am not saying they weren't at Foodland, I just couldn't find them with a screaming 3 year old in the cart (the HUGE car cart that won't turn corners very well) so I substituted brown mushrooms and put them in with the onions.  I used some beef broth to substitute the liquid reserved from the mushrooms.  All in all it turned out beautifully!

1 pkg (14g) dried porcini mushrooms
6 strips bacon, thinly sliced
1 small onion, diced
2 garlic cloves, minced
2 lbs (1 kg) potatoes, preferably Yukon Gold
2 cups milk
1 cup whipping cream
Pinch of nutmeg
Salt and pepper
1 cup coarsely grated Gruyere cheese

1. Preheat oven to 350 F.
2. Butter a casserole that measures about 9 inches square.  Place mushrooms in a small bowl.  Cover mushrooms with about 1/2 cup boiling water.  Let stand while preparing ingredients.
3. In a large frying pan, cook bacon over medium heat until it starts to crisp, about 5 minutes.  Add onion and continue to cook until bacon is crisp and onion is tender, about 5 more minutes.  Add garlic and cook about 30 seconds, just until fragrant.  Strain mushrooms over a bowl but don't discard liquid.  Squeeze out any liquid from mushrooms into bowl.  Chop mushrooms and stir into bacon mixture.
4. Peel potatoes and slice as thinly as possible, no thicker 1/4 inch.  Place milk, cream and nutmeg in a large wide pan.  Gradually add mushroom liquid, so that any grit at bottom of bowl doesn't get added.  Over medium heat, bring to a simmer.  Add potatoes to simmering milk mixture.  Stir.  Cook just until almost fork tender, about 10 minutes.
5. Using a slotted spoon, remove and spread about half the potatoes into prepared casserole.  Top with half the bacon mixture.  Lightly season with salt and pepper.  Spoon remaining potatoes over top.  Repeat with bacon mixture and seasonings.  Carefully pour milk mixture over top, to evenly distribute.  Bake covered, 30 minutes.  Uncover, sprinkle with cheese and continue to bake until golden and bubbling, about 20 to 30 minutes.  Let stand 15 minutes before serving.