Barley with Stuffed Portobellos

This past weekend Sam and I drove into Virginia, it was beautiful to see the rolling hills- especially with the leaves beginning to change colors.  Absolutely breathtaking.  This means fall is here, summer has officially ended.

While living in the midwest I noticed that fall tends to come and go quickly.  School starts, football games begin…and winter abruptly begins.  Here, in Virginia, fall lingers.  I’ve learned to love it- it gives us more than enough time to try out many warm, filling and familiar dishes.

Whenever I’m in the mood for a natural, earthy flavor when cooking dinner I tend to add mushrooms into the dish.  Sometimes we’ll make a portobello mushroom burger- there are so many flavors in each bite.  So when I saw this dish in Vegetarian Times– I knew we had to try it.  Each bite has the perfect blend of leeks, pine nuts and portobello mushroom; the barley allows this dish to be a very filling dinner.

Barley with Stuffed Portobellos
Adapted from: Vegetarian Times (Oct 2011)

cooking spray
4 portobello mushrooms, stemmed
3 tbsp olive oil
2 tsp salt
2 tsp pepper
1 onion, chopped
2 leeks, thinly sliced
8 garlic cloves, minced
2 tbsp thyme, chopped
1 lb fresh spinach
4 oz goat cheese, chopped and softened
3 tbsp pine nuts

Cook 1 cup of barley in about 2 cups of water until it is tender.  Drain, and divide between 4 plates.

Preheat the oven to 400ºF.  Spray a baking sheet with cooking spray.  Brush mushrooms, on both sides, with 1 tbsp of olive oil.  Also, sprinkle the mushroom caps with 1 tsp of salt and 1 tsp of pepper.  Arrange the mushroom caps on the baking sheet and roast for 5 minutes.  Turn the mushrooms over and roast for another 5 minutes, or until the mushrooms begin to soften.  Once the mushrooms are done, plate them on top of the barley.

Meanwhile, heat 2 tbsp of olive oil in a large skillet over medium heat.  Then add onions, leeks, garlic and thyme.  Sauté for about 5 minutes, or until the leeks are tender.  Then, add spinach and cook for another 10 minutes until the spinach has wilted.  Finally, stir in goat cheese and pine nuts.  Keep stirring until all of the cheese has melted and has been incorporated into the mixture.  Remove from heat and add 1 tsp salt and 1 tsp of pepper.

Finally, fill each portobello mushroom with the leek-spinach mixture until it is spilling out.

Review: Birch & Barley

Last Saturday we went to dinner at Birch & Barley with our friend B*.  All of us were excited to try this new place.  It opened up in the fall of 2009, and it’s been on our list to check out.  I wish we had tried it sooner!  I think it might be one of my top restaurants in DC.

So the next time you’re around Logan Circle, definitely check this place out!

To start out our dinner we began with a Butcher’s Board:

It consisted of fresh and cured charcuterie, fresh bread, mustard and butter.  The start was not only delicious, but it was so beautifully presented.

Next, came the entrees.  The waiter asked if we would like tasting plates so we could share the food amongst ourselves- it was a great idea!

Sam had the roasted loin of lamb with braised lamb belly, fava beans, bulgur wheat and garlic scapes.

I noticed there was a prosciutto wrapped veal strip loin, and I had to have it!  With it there was barley, peas, artichokes and cippolini onions.

Lastly, B* had the honey glazed duck breast leg confit with the gorgeous wild rice, brandied cherries and radishes.

After such a delicious dinner, we just had to try the desserts- they had to be just as good, right?  (and they were!)

Sam got the house-spun sorbets, which included the following flavors: buttermilk, banana, creamsicle, rhubarb and a mix of exotic flavors.

I have a weak spot when it comes to hazelnut, so the ganache had to be mine.  It was topped with the homemade sorbet and shaved chocolate.

Lastly, B* ordered the strawberry shortcake.  It was an olive oil cake, with strawberries, balsamic and whipped mascarpone.

Wasn’t this delicious?!?  I hope you all make a reservation as soon as possible.  And if you’re visiting DC, definitely add this restaurant as part of your visit.

Barley Salad with Veggies

Rain was predicted for today, and thunder.  Instead, it’s hot outside here in DC!  Summer is just around the corner, yay!  We’ll enjoy it for today- outdoors!

Every month 2 of my friends and I meet up at each other’s places and make dinner.  We switch off between our homes and the themes for the dinners, and the person who hosts also does the cooking.  Others bring the wine/beer.  Every month I really look forward to my time with A* and C* just because we always end up having fabulous conversations, and have tons of fun.  =)  Last night I hosted, and we had an array of wonderful food (if I do say so myself), which I will write about later in future posts.  But for now, I’ll give you some hints: dinner rolls, a Nutella bar, orzo salad and vegetable soup with parsley crisps.

Although, wonderful company makes food taste even better!

Barley Salad with Veggies
Adapted from: Cooking Light

1 cup uncooked pearl barley
3 cups arugula, lightly chopped
1 red bell pepper, chopped
1 large roasted red bell pepper, chopped
1 15oz chickpeas, rinsed and drained
juice of 1 lemon
3 tbsp olive oil
3 tsp salt
1 tsp pepper
1 tsp crushed red pepper
1/2 cup pistachios

Cook barley according to package directions.

Once the barley is cooked, combine: barley, arugula, red bell pepper, roasted red bell pepper and chickpeas in a large bowl.  In a smaller bowl mix: lemon juice, oil, salt, pepper, crushed red pepper and stir.  Sprinkle the top of the salad with pistachios.

Goat Cheese and Roasted Pepper Quinoa Salad

I absolutely love “salads” that don’t exactly look like the typical salad which many think of (lettuce, croutons, dressing, veggies).  I prefer using many of the grains that are out there (quinoa, barley, couscous, etc) to make a different type of salad to take for lunch.  I have found that quinoa is the easiest (especially cooking it!), and has a great taste.

So having goat cheese in our fridge, and coming across a recipe on one of the food blogs, I tried this one out.  I also grab any new ideas to put into my quinoa salads whenever I can.  But, anything goes!

Goat Cheese & Roasted Pepper Quinoa Salad
Adapted from: Cooking After Five

2 cups of cooked quinoa
8 cups (16 oz) of fresh spinach
3 garlic cloves, minced
1 tbsp of red pepper flakes (or less/more)
1 cup of roasted red peppers, chopped
1/4 cup of extra virgin olive oil
juice of 1 lemon
4 basil leaves, chopped
salt and pepper to taste
6 oz goat cheese, crumbled up

With 1 teaspoon of olive oil, saute the fresh spinach for about 3-5 minutes with the minced garlic.  Once the garlic begins to wilt, add the red pepper flakes and cook for another minute or two.

Then mix all ingredients in a large bowl, except for the basil and goat cheese.  Place the salad in a bowl (or tupperwear for lunch!) and sprinkle with some basil and goat cheese.  We had 6 servings out of this for lunch.