When I was posting yesterday's idea I got this sneaking sense I might be culinarily coddling the kids. I felt that I was justifying everything on the plate based on what they might like, or not like, or be more likely to like, or not throw on the floor. Now, I'm never happier than when the boys--and the wife--enjoy what I make, but I don't want to sell my soul and serve fishsticks every evening, so last night I decided it was "Sink or Swim Screw the Kids Night!"
I bought some beef necks and a couple big marrow bones and simmered them all day with mushroom stems, carrots, onion, celery, wine and water. Then I cooled the bones, picked off the meat, strained the stock and simmered two cups of pearled barley in the liquid. When the grains were tender I added the meat back in along with crushed tomatoes, new onions, carrots and celery and two heaping handfuls of slivered shitake mushroom caps. I let the soup come to a boil and reduce a bit, then served it sprinkled with fresh thyme. I also made some tasty toast points with cracked pepper turkey liver pate and with capers.
Verdict from the offspring: A success! They actually liked it. Oh well. I'll get 'em next time.
