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Recipes

Murder On The Eightfold Path

Barley Soup with Porcini Mushrooms

(Serves 6)

2 ounces dried porcini mushrooms (2 cups)

2 cups warm milk

2 tablespoons extra-virgin olive oil, plus more for

serving

2 tablespoons butter

1 medium onion or 2 shallots finely chopped

1 celery rib, finely chopped

1 1/2 quarts chicken stock or canned low-sodium

chicken or mushroom broth

1 bay leaf and/or 1 teaspoon minced sage (both

are optional)

1/2 pound pearl barley (1 1/4 cups), soaked

overnight and drained

3/4 pound Yukon Gold potatoes, peeled and cut

into 1/2 -inch dice

Salt and freshly ground pepper

Freshly grated Parmesan cheese, for serving

Cover the porcini in a bowl with the warm milk and let stand until softened (20 minutes). Rub the porcini in the milk to rinse off any grit, then coarsely chop them. Reserve the milk.


In a large saucepan, heat the olive oil and butter. Add the onion and celery, cook over moderate heat until browned (15 minutes). Add the porcini and cook for 1 minute, stirring. Add the stock, bay leaf, sage, and barley and bring to a boil. Cover and simmer over low heat for 30 minutes, stirring occasionally. Add the potatoes, cover and simmer until the barley and potatoes are tender (30 minutes). Stir in the reserved milk, stopping when you reach the grit at the bottom. Simmer for 5 minutes. Discard the bay leaf and season with salt and pepper. Ladle the soup into bowls and serve, passing olive oil and Parmesan cheese at the table.

Chicken Walnut Salad

(Serves 6)

3 pound roasted chicken

1 1/2 teaspoons salt

1 1/2 teaspoons freshly ground black pepper

4 garlic cloves sliced thin lengthwise

1/2 cup chicken stock


WALNUT SALAD

3/4 cup walnuts coarsely chopped

3 tablespoons walnut oil

1 1/2 teaspoons champagne vinegar

1 shallot minced

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

5 cups green leaf, red leaf, or other leaf lettuce or

a mixture

Much of the success of this recipe depends on how you choose to roast the chicken. I prefer an herb-roasted or garlic-roasted chicken, but a light lemon roast can be lovely as well.


After the chicken is roasted, transfer to a carving board.


Toast chopped walnuts in a small fry pan over low heat for approximately 10 minutes. Shake often. Transfer walnuts to a plate and set aside.

In a large bowl whisk together the walnut oil, vinegar, shallot, salt, and pepper.


Tear the lettuce leaves into bite-size pieces (please!) and add them to the bowl with the dressing. Toss lettuce to liberally coat with dressing. Sprinkle with half of the toasted walnuts.


Carve the chicken breast, cut into bite-size pieces (a major part of the success of salad is being able to eat it without embarrassment!) and add to salad mixture. Toss again.


Sprinkle with the remainder walnuts and serve warm.


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