The late great French chef Pierre Franey wrote extensively on “60-minute gourmet” recipes. When you come home tired from work, no need to shlep down to a great Asian cafe, when you can make this fine and nutritious dish at home out of food you probably have around anyway. Still…Jerry Weinberg
This is a fine, quick one-dish meal, which you may accompany with a good crusty french bread. A fruity white Reisling or Gewurztraminer from California would go well here. Ginger beer or iced tea works well.
- olive oil
- 2-3 teaspoons garlic (finely minced)
- 1-2 teaspoons ginger (fresh – finely minced)
- 1-1½ cups mushroom mix (portobello, shiitake,button, cut into 3/4" cubes)
- dry white wine
- ½ pound asparagus (1-2" slices)
- 1 cup onion (Vidalia or other mild, chopped into ½" cubes)
- ¼-⅓ mustard (mild – honey mustard, works)
- ½ teaspoon salt (to taste)
- 1 pound cooked pasta
- ½ teaspoon red pepper flakes
- 1-2 Tablespoons shallots (finely minced)
- ½ pound brussels sprouts
- 3 cups kale (washed, dried, shredded)
- 3 cups romaine (washed, dried, shredded)
- 3 cups dandelion greens (washed, dried, shredded – if you like bitter)
- 1-2 cups shrimps (other cooked seafood)
- 1-2 cups catfish (cubed – broil if first)
- 1-2 cups chicken (cubed or shredded)
- ½ cup black olives (good oil-cured, preferably pitted)
- 2-3 cups shredded mild cheese (smoked mozzarella or smoked gouda are excellent)
- parmesan (grated)
- 1 pound pearl barley
- Heat about 3-4 Tbls olive oil medium low, in large skillet. Add optional hot flaked pepper and cook, stirring, till darkened. Add the shallots, garlic, ginger, and cook stirring till shallots are translucent.
- Add mushrooms, turn heat up to medium, and cook stirring, adding a little water and/or white wine as needed. You may need to add a little more olive oil.
- If using the asparagus and/or brussels sprouts, add them when the mushrooms are half done (still light tan in the center) with a few Tbls water. Add the salt and about 1/3 cup mustard, and stir very well,adding more wine if dish starts to get dry.
- When pasta or barley is done and so are the above vegetables, add the shredded greens, optional cooked meat, olives and mild onions. Quickly heat through. Turn heat to low.
- Serving: Put pasta on plates and bring skillet to table on a trivet and serve on top of pasta. Place dishes of grated and shredded cheeses on table. Let guests serve themselves.