Looking for two old Justin Wilson recipes: Barley, Artichokes
Years ago, I wrote down two Justin Wilson recipes while watching his show "Louisiana Cooking".
This was Before the Internet, and Before DVRs, so I had to write fast and hope I didn't miss anything.
I made each of them several times, then lost my notes and never could find the recipes again. One was a barley and mushroom casserole, the other was an artichoke heart casserole with parmesan cheese and bread crumbs in it. I know I made them a time or two after losing the recipes, but it's been years now, and I would love to make them again. I have 5 cans of artichoke hearts that I got at the dented can grocery outlet that are waiting to be made into that casserole!
If anyone has either recipe, will you post it? Thanks!
I happened to notice this recipe on an old bag of barley. Perhaps it will point you in the right direction. As I recall, Wilson's recipes were usually pretty down-to-earth.
1/2 cup sliced mushrooms
1 cup pearl barley
2 t olive oil
3c chichen or vegetable broth
2T chopped scallion
1/2 t crushed dried rosemary
2T grated fresh parmesan
Saute mushrooms in oil until soft. Add everything but the cheese, bring to boil, reduce to low, cover, cook 45 min until liquid is absorbed and barley is tender. Sprinkle with cheese. Serves 4
Criminy, that's a lot of artichoke casserole! You may consider using one of those for something my Italian aunt made for us in the 70's: drain and rinse the artichokes, roll in beaten egg, then into breadcrumbs mixed with Italian seasoning, then brown all sides in olive oil.
To go with them, I stir together mayo, dijon, lemon juice, s&p.