Old World Vegetable Soup

I love Dave Lieberman and his cost conscientious recipes. Today we are trying his Old World Vegetable recipe that was from his grandmother.

Well, this is tasteless! Just water with some vegetables and noodles. bleh. Won't make this again.

Old World Vegetable Soup
Recipe courtesy Dave Lieberman
See this recipe on air Sunday Jan. 21 at 9:00 AM ET/PT.
Show: Good Deal with Dave Lieberman
Episode: Grandma's Visit
1 large onion, finely diced
4 tablespoons oil or unsalted butter
1/2 cup split peas
1/2 cup barley
8 cups chicken stock, water, or a combo
4 cups water
3/4 cup elbow pasta
1 (10-ounce) package frozen lima beans
1 (10-ounce) package frozen mixed garden vegetables
1/4 cup roughly chopped dill leaves
Salt and freshly ground pepper

Saute the onions in oil until lightly browned. Rinse the split peas and barley in water and place in a large pot. Add the chicken stock and water and cook over medium-high heat. until almost tender, about 1 hour. Add the pasta and cook 10 minutes longer. Then add the lima beans and vegetables, cook until the vegetables are tender. Season with dill, salt and pepper.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_35412,00.html

Corn Mashed Potatoes and Beer Marinated Steak

2 recipes in this one folks. Today we are trying out a Bon Appetite magazine recipe.
First the
Beer Marinated Hanger Steak

Very flavorful. Perhaps too flavorful since it was marinated for a day with salty soy sauce. It didn't help that I bought tenderized flank steak. Tenderized means that the meat is almost chopped up--imagine cutting slits into a steak so there is much more nooks and crannies for sauce to hang on to. If I make this again, I would pick regular hanger or skirt steak. This tenderized version was a lot more salty, I do not think it was the intention of the magazine. Didn't have dark lager, so I used Miller Light. Atrocious I know. But I tried to compensate by putting Coke Zero in it. I have no idea if that was right. It's dark.

The mister liked it, reminds him of Korean beef BBQ. I would not make this again probably unless asked.


1/4 cup soy sauce
2 tablespoons olive oil
3 large garlic cloves, minced
2 teaspoons Dijon mustard
2 teaspoons chopped fresh rosemary
2 teaspoons Worcestershire sauce
2 teaspoons coarsely ground black pepper
1/2 cup dark lager beer (such as bock, märzen, or Samuel Adams Black Lager)
2 1/2 pounds trimmed hanger steaks (about 3 pieces)

Nonstick vegetable oil spray

Whisk first 7 ingredients in medium bowl, then whisk in beer. Pour marinade into large resealable plastic bag. Add steaks, seal bag, and chill 1 day, turning bag occasionally.

Spray large ridged skillet or grill pan with nonstick spray and heat over medium-high heat. Remove steaks from marinade and pat dry; discard marinade. Place steaks in hot skillet and cook until well browned and thermometer inserted into center registers 125°F to 130°F for medium-rare, about 5 minutes per side. Transfer steaks to carving board and let rest 5 minutes.

Slice steaks thinly across grain. Arrange on platter; spoon any accumulated juices over and serve.

http://www.epicurious.com/recipes/recipe_views/views/236873

The second is another Bon appetite recipes, the Saffron Corn mashed potatoes.

GARLIC MASHED POTATOES WITH CORN

I find this very delicious. I love corn and I love potatoes. I didn't have fresh corn, so I used frozen instead. Could anyone really tell the difference other than Tom Colicchio? However, when smelling this, the first thing I think of is shrimp. The reason is the saffron. My only experience of this is with paella or any other shrimp dishes. I feel this is very seafoody, but it's just by association. Saffron = shrimp. Also there are saffron threads in the potatoes. To an unsuspecting guest, this can look like large red lint.

1 1/2 tablespoons olive oil
3/4 cup chopped onion
1 cup fresh corn kernels
3 garlic cloves, minced
3/4 cup whipping cream
2 tablespoons (1/4 stick) butter
1/4 teaspoon saffron threads

1 3/4 pounds russet potatoes, peeled, cut into 1-inch pieces

Heat oil in heavy medium skillet over medium heat. Add onion; sauté 5 minutes. Add corn and garlic; sauté until onion is golden and corn is tender, about 5 minutes longer. Add cream, butter and saffron. Bring to boil. Remove from heat. Cover; let stand 20 minutes.

Meanwhile, cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain well. Transfer to large bowl. Mash until smooth. Stir in corn mixture. Season with salt and pepper.


http://www.epicurious.com/recipes/recipe_views/views/103640