The Consomme Olga was tasty, though not entirely to my taste. I would definitely make it for a formal party. I think the Barley Soup might be next, it is close enough to comfort food to appeal to me in this cold snap we are having.
Cream of Barley Soup
1 T. vegetable oil
1/4 c. finely chopped salt pork or bacon
2 each: carrots and onions, finely chopped
3 cloves garlic, minced
1 bay leaf
2 t. coarsely chopped parsley stems
1/4 t. peppercorns
1 c. pearl barley
7 c. beef or other meat stock
1 c. whipping cream
2 T. whiskey
1 T. red wine vinegar
Salt and pepper
In large pot, heat oil over medium heat, add salt pork and cook, stirring
often, for two minutes. Stir in carrots, onions and garlic; cover and cook,
stirring occasionally, for 10 minutes or until vegetables are very soft.
Meanwhile, wrap bay leaf, parsley stems and peppercorns in cheesecloth,
fold over and tie to make bouquet garni. Stir barley into vegetable mixture,
cook, stirring, for about 45 seconds. Pour in stock and add bouquet garni.
Bring to boil. Reduce heat to low and simmer, covered, for 40 to 45
minutes or until barley is tender.
Remove from heat; in blender or food processor, puree soup in batches
until almost smooth. Transfer to clean pot, cook over medium heat until
steaming. Whisk in cream, whiskey and vinegar. Season with salt and
pepper to taste. Do not boil. Makes six to eight servings.
or maybe the Chicken Lyonnaise
Chicken Lyonnaise
1/3 c. all-purpose flour
2 T. chopped fresh thyme (1 T. dried)
1/2 t. each: salt and pepper
6 boneless chicken breasts
1 egg, beaten
3 T. vegetable oil
2 onions, thinly sliced
1 clove garlic, minced
1/3 c. white wine
1 c. chicken stock
2 t. tomato paste
Pinch granulated sugar
In sturdy plastic bag, shake together flour, 1 T. of the thyme (or 1&1/2 t. if
using dried), salt and pepper. One at a time, dip chicken breasts into egg,
and then shake in flour mixture.
In large deep skillet, heat 2 T. vegetable oil over medium-high heat. Place
chicken in pan, skin side down. Cook, turning once, for 10 minutes or until
golden brown. Remove from skillet and place in 225-degree oven.
Reduce heat to medium, add remaining oil to skillet. Stir in onions, garlic
and remaining thyme; cook, stirring often, for five minutes or until onions
are translucent. Increase heat to medium-high and continue to cook
onions, stirring often, for five minutes or until golden brown.
Add wine to pan; cook, stirring, to scrape up any brown bits, for about a
minute or until reduced by half. Stir in stock, tomato paste and sugar. Boil
for two minutes or until beginning to thicken. Return chicken to pan,
turning to coat, and cook for five minutes or until juices from chicken run
clear. Makes six servings.