Go Barley Modern Recipes for an Ancient Grain

257 Pages·2014·36.5 MB·English

by  Pat Inglis

go barley

go
barley
Modern recipes for an ancient Grain
pat inGlis and linda WhitWorth
foreWord by anita steWart
Copyright © 2014 Pat Inglis and Linda Whitworth
Published in co-operation with Alberta Barley.
All rights reserved. No part of this publication may be reproduced, stored in
a retrieval system, or transmitted in any form or by any means—electronic,
mechanical, recording, or otherwise—without the prior written consent
of the publisher or a licence from The Canadian Copyright Licensing Agency
(access Copyright). For a copyright licence, visit accesscopyright.ca.
TouchWood Editions
touchwoodeditions.com
library and archives canada cataloguing in publication
Inglis, Pat, 1937–, author
Go barley : modern recipes for an ancient grain / Pat Inglis, Linda Whitworth.
Includes index.
Issued in print and electronic formats.
ISBN 978-1-77151-052-3 (html).—ISBN 978-1-77151-053-0 (pdf)
1. Cooking (Barley). I. Whitworth, Linda, 1956–, author II. Title.
TX809.B37I54 2014 641.3'316 C2013-907181-4
Editor: Cailey Cavallin
Proofreader: Christine Savage
Design: Pete Kohut
Cover and food photos by Bryce Meyer.
Landscape photos by Michael Interisano.
We gratefully acknowledge the financial support for our publishing activities
from the Government of Canada through the Canada Book Fund, Canada
Council for the Arts, and the province of British Columbia through the
British Columbia Arts Council and the Book Publishing Tax Credit.
The information in this book is true and complete to the best of the authors’ knowledge.
All recommendations are made without guarantee on the part of the authors.
The authors disclaim any liability in connection with the use of this information.
To the farmers—those men and women who
make sure we have food on our tables.
vi
Contents
Foreword  ix
Introduction  1
History of Barley  2
Barley Nutrition  3
Barley Basics  5
RecIpes
Breakfast  11
Appetizers, salads, and soups  31
Main Dishes  83
sides  129
Baking  147
sweet Treats  201
Index  235
Acknowledgments  243
About the Authors  244
vii

Foreword
Sometime in the year 1578, an itinerant English sailor hauled his boat ashore in
what’s now known as eastern Newfoundland. There he planted the first barley in
North America. He wrote in his journal:
I have in sundry places sowen Wheate, Barlie, Rie, Oates, Beanes,
seeds of herbs, kernels, Plumstones, nuts, all of which prospered
as in England.
Then he sailed off into the sunrise with the other fleets that landed their fishy
catches on the Grand Banks.
Barley was an essential grain even then, and its story is entwined tightly
with most of human settlement on this continent. It helped to set the table of
North America’s first feasting society, The Order of Good Cheer, in Samuel de
Champlain’s 1606 settlement in the Annapolis Valley at Port Royal. And in 1668,
Jean Talon, the first intendent of New France, built the first Canadian brewery
in Quebec City.
Since those early days, barley has been harvested all across North America.
Its graceful seed heads are among the most beautiful of grains as they ripen,
swaying in the summer breezes. And while the crop has generally been used in
brewing and as a highly nutritious animal feed, it’s role as one of the most deli-
cious ingredients in a modern kitchen has been overlooked far too often.
Today, as we search closer to home for our food sources, and thanks to
authors Pat Inglis and Linda Whitworth, barley is being recognized for its versa-
tility, economy, and flavor.
This cookbook explores its history and nutrition while serving forth an array
of wonderful recipes for every part of the menu. There’s a great Black Bean Barley
Salad (p. 40), a Savory Butternut Squash Barley Pilaf (p. 138), and a hearty Barley
and Beef Mulligan Stew (p. 88). The Barley and Apricot Stuffed Pork Tenderloin
(p. 96) could be a centrepiece for any celebration, while their Mushroom Barley
Burgers (p. 123) provide inspiration for a casual vegetarian meal. At breakfast
their Barley Buttermilk Pancakes (p. 16) are great served with maple syrup. And
later in the day, perhaps at your coffee break, try their Chewy Caramel Squares
(p. 194) or Double Chocolate Brownies (p. 197).
Go Barley is both a cookbook and a glimpse into the future of the food life of
North America as we begin to collectively understand all of the reasons we need
to become responsible for our own food production.
ix
Anita Stewart
December 2013