Here is a dish that anyone could celebrate with the richness of the barley and cheese brightened with the taste of quickly cooked spring asparagus and fresh lemon zest.

2 ¾ cups vegetable broth, or water and 1 Telma vegetable bouillon cube
1/8 teaspoon saffron threads, slightly crumbled
10 asparagus, tough ends removed
2 tablespoons extra virgin olive oil
1 medium onion, diced into ¼ inch dice
2 cloves of garlic, finely minced
1 cup pearled barley
½ cup white wine, Pinot Grigio, Sauvignon Blanc, Viognier
½ teaspoon kosher salt, or to taste
15 grindings of black pepper, or to taste
Finely grated zest from ½ lemon (about 1 teaspoon)
1-2  tablespoons unsalted butter-optional
½- ¾ cup grated fresh Parrano or Parmesan cheese
¼ cup toasted, slivered almonds (1 tablespoon set aside for garnish)
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1.    Combine the broth and the crushed saffron threads in a 1 quart pot and bring to a simmer.

2.    Meanwhile, remove the tough ends of the asparagus, wash, and cut the stalks on the diagonal into ½ inch pieces reserving 1 ½ inches of the tip.

3.    When liquid is simmering drop in the asparagus stalk pieces and blanch for 2 minutes until bright green and slightly tender.  Remove with a slotted spoon to a small glass bowl. Add the tips to the simmering broth and cook for 1 minute.  Remove from broth and add to the glass bowl. Set aside 5 tips for garnish.  Keep broth warm while you prepare the barley.

4.    Heat a 3 quart saucepan over high heat for 10 seconds.  Add the extra virgin olive oil and heat for 10 seconds.  Add the onion and garlic and reduce heat to medium.  Sauté mixture until onions are slightly golden but do not let garlic burn.

5.    Add the barley and stir to coat with the onion mixture and oil.

6.    Add the wine and stir constantly until the wine is absorbed.  Add all of the simmering broth, stir, and then cover and reduce heat to low.  Stir the barley mixture every 5 minutes or so to prevent sticking and burning.  If all the liquid has been absorbed and the barley appears too hard and/or dry, then add another ¼ cup of water and cook for another 5 minutes.  The barley will be firm, but tender after 30-35 minutes.

7.    Remove the pot from the heat and stir in the salt, pepper and lemon zest until well combined.

8.    Gently mix the butter (if using) and grated cheese into the barley mixture and when evenly distributed and melted add the almonds and the asparagus pieces MINUS  the 5 asparagus tips that were set aside.

9.    Immediately serve the barley risotto in a nice dish garnished with the reserved tablespoon of almonds and the 5 remaining asparagus tips.

MOHNBRODT

3 3/4 cup flour

2 Tablespoons cornstarch

1 teaspoon baking powder

¼ teaspoon baking soda

1 teaspoon salt

2 Tablespoons poppy seeds

1 cup sugar

1 cup peanut oil

3 eggs

Zest 1 lemon, grated

2 teaspoons lemon juice

1 ½ teaspoons vanilla

1Tablespoon sugar

1/2 teaspoon cinnamon

2. Cream sugar and oil on high speed until light and fluffy.  Add eggs, zest, juice, and vanilla and mix until thoroughly combined.

3. Stir in flour mixture and mix well.

4. Lightly oil your hands and then divide dough into four portions.  Lightly handle each portion as you form a loose log that is about 10 inches long and 2 inches wide.  Place 2 logs on each parchment paper lined cookie sheet. Gently shape the soft dough into a uniform log that is now probably 12 inches long.

5. Sprinkle the tops of the loaves with the cinnamon and sugar mixture.

6. Bake at 350F for 20 minutes, or until edges are golden brown,.

7.Remove the loaves from the oven.  Let cool for 5 minutes.  Slice horizontally into 1/2 inch cookies.  Place cut side up and bake for another 5 minutes.  Turn cookies over and bake for another 5 minutes.  Cool and then store in air tight container for 2 weeks or freeze.

LEMON RICOTTA PANCAKES

1 Tablespoon melted unsalted butter
1-cup whole milk ricotta
2 eggs
2 Tablespoon light brown sugar
Zest of 1/2  medium lemon, finely minced
1/2 teaspoon vanilla extract
1/8-teaspoon ground nutmeg
1/4  teaspoon salt
2 Tablespoons whole-wheat flour
2 Tablespoons all purpose flour
Unsalted butter for frying
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1.    Place the 1 Tablespoon of butter in a 1 1/2 quart glass bowl and microwave on high for 40 seconds or until butter is melted.

2.    Add the ricotta and eggs and mix well with a whisk to thoroughly combine.

3.    Add the brown sugar, lemon zest, vanilla, nutmeg and salt as well as the two flours and stir well.

4.    Heat a griddle over medium high heat and rub the end of a stick of butter all over the surface of the pan to coat it well.

5.    Drop heaping Tablespoons of batter on to the griddle and cook for 3 minutes or until the underside of the pancake is golden brown and the top is slightly dry.

6.    Gently flip the pancakes over (it might be easier to use 2 small spatulas to do this) and cook for another 2 minutes until edges are barely crisp and both sides are golden brown.

7.    Serve drizzled with additional melted butter, honey, or a dollop of sour cream if desired.

Yield: About 20 silver dollar sized pancakes

Note: recipe may be doubled if desired.

Tina’s Tidbits:

•    These pancakes are light as air and delicate so turning is best achieved using two spatulas, one in each hand to evenly brown both sides.

•    Whole wheat flour contains more gluten than white flour so less is needed in delicate foods to bind ingredients together.

•    A rasp-type grater like the Micro plane© is perfect for creating fine shards of lemon zest that will flavor the batter evenly without any bitter white pith from the inner peel.

2 teaspoons sherry vinegar

2 teaspoons soy sauce

2 teaspoons pink peppercorns

2 teaspoons finely julienned ginger

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/8 teaspoon celery seed

1/8 teaspoon hot red pepper sauce

1/4 cup olive oil

2 Tablespoons chiffonade of cilantro

1/2 medium lemon, sectioned and cut into medium dice

1/2 medium lime, sectioned and cut into medium dice

1 medium orange, sectioned and cut into medium dice

1 medium Texas ruby red grapefruit, sectioned and

cut into medium dice

4 salmon fillets, 5-6 oz. each

Salt and freshly ground black pepper

1. To make the vinaigrette, mix the first 8 ingredients in a glass bowl. Whisk in 1/4 cup oil in a slow, steady stream. Set aside, reserving 2 Tablespoons.

2. Sprinkle the salmon fillets with salt and pepper and brush with the reserved vinaigrette. Grill over hot coals until done (10 minutes per inch thickness).

3. Stir the remaining 5 ingredients for the vinaigrette into the already combined mixture and spoon over each fillet. Serve immediately.

Tina’s Tidbits:

· To chiffonade an herb, lay the leaves on top of each other, roll then up tight like a cigarette and then slice very thin slices through the roll. The result will be thin wisps of herbs that float through the air like chiffon.

· To section a citrus fruit, cut off the top and bottom peel so you can see the fruit inside. Cut one section of the peel completely off from top to bottom. There should be no white pith adhering to the fruit. Using that first cut as a guide continue to remove the remaining peel in five or six more vertical cuts down the side of the fruit. Now, place your knife parallel to the section membrane and cut to the center. Do the same thing on the other side of that section. It will remove easily. Repeat on the left and right side of each section until all the fruit is removed.

This technique works perfectly with all citrus fruit although it is somewhat easier with oranges and grapefruit because of their larger size.