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There are only a few food personalities that my adult friends and my teenage children love.
And it’s at the top of that short list Molly Baz, author Cook this book. Baz has won over fans with his bold and daring cooking style … just …style. She has always dressed in one of the first-class colored aprons, shortening all the other words (smoothies are “smoothies”; Caesar salad, her signature is “Cae Sal”); and the Tuna (“Toonz”) puppy often makes a loving appearance on all its platforms. Most importantly, as 17-year-old Molly said after watching a video of “Mac and Cheese adults” last year, “everyone knows she wants to eat food like children’s food a thousand times over.”
I know what that means. Molly’s book is full of the kind of delicacies you would eat: simple and indulgent, uplifting and pretentious. Think of one of these sets before you: toasted clams with bacon and Old Bay Mayo, ripe tomato soup, crispy garlic bread soup, egg sauces all’Amatriciana or Blueberry Cornflake Crisp. You should see how hard it was to select a single recipe as an example, but this simple and indulgent advanced flavor of Orzo al Limone tells the whole story.
Barley with Lemon
From Molly: Spaghetti al limone – a classic and very simple Italian pasta dish made with lemon juice, butter and parmesan – takes fresh, instead of spaghetti orago, resulting in a dish that includes risotto, macaroni and cheese. I think it’s pretty special. The name of the game here is to avoid overcooking barley; leave it al dente for a while so that it does not turn into a large pot of mushrooms.
It serves 4
Produce
1 medium yellow onion
1 lemon
Dairy products
5 tablespoons unsalted butter
2½ ounce grated Parmesan cheese (about ¾ cup), plus serve
Pantry
1 cup barley
Freshly milled kosher salt and black pepper
Extra virgin olive oil for drizzle
Prepare your aromatics: chop a yellow onion. Using a vegetable peeler, peel 3 strips of lemon peel from 3 strips of lemon peel; lemon aside.
Start barley: In a large Dutch oven or pot, heat 3 tablespoons butter over medium heat until melted and foaming. Add the onion and cook, stirring frequently, until smooth but still browned, 5 to 7 minutes. Add 1 cup of barley, 3 strips of lemon zest and a teaspoon of black pepper and toast, stirring, for 2 minutes. Mix 3 cups water and a teaspoon of salt and put on low heat over medium heat. When the water is soft, reduce the heat to medium-low and cook, stirring occasionally so that the barley does not stick to the bottom of the pot until most of the water has been absorbed (the bottom of the pot should be liquid) for 6 to 8 minutes. Taste the barley; it should be al dente but not crisp.
Finish the barley: remove the pot from the heat. Mix 2 tablespoons butter and 2½ ounce grated Parmesan cheese (¾ cup). Crush the rest of the lemon peel well in the pot. Cut the lemon in half and add the juice of both halves. Taste and add more salt as needed. Add a few tablespoons of water, if necessary, until very creamy and release.
Serve: sprinkle the barley with olive oil and season with black pepper and grated parmesan
PS Malted Brownies “Forever” and a more exciting cooking books.
(Photos PEDEN + MUNK.)
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