Porcini Mushroom and Barley Soup with Pancetta

4 ounces pancetta or thick bacon slices, cut into 1/2-inch-wide strips
1/2 cup chopped shallots
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
2 garlic cloves, minced
2 cups water
2 cups beef stock or canned beef broth
1 1/2 cups chicken stock or canned
low-salt chicken broth
1/2 cup pearl barley
1/2 ounce dried porcini mushrooms,* brushed clean of grit
Extra-virgin olive oil
Shaved Romano cheese
1 inch sliced French baguette

Cook pancetta in heavy large pot over medium-high heat until crisp, about 6 minutes (if using bacon, drain off excess drippings). Add shallots, carrots, celery and garlic to pancetta in pot; cook until soft, about 5 minutes. Add 2 cups water, both stocks, barley and porcini and bring to boil. Reduce heat; simmer until barley is tender, stirring occasionally, about 40 minutes.

Place one slice of baguette in bowl and ladle soup into bowls. Drizzle with oil. Top with cheese.

Chilean Sea Bass with Cannellini Beans

Sea bass:
Salt and freshly ground pepper
2 tablespoons fresh thyme, minced
2-6 ounce filets of Chilean sea bass
2 tablespoons of extra-virgin olive oil

Combine the salt, pepper and thyme on a plate. Place the filets down on the mixture and coat completely. Heat a large skillet of high heat. Add the extra virgin olive oil and coat the pan. When the oil is hot, add the sea bass and sear. Turn over and cook through. Transfer the fish to a warm serving platter and place in pre-heated oven (250).

Cannellini beans:
1/2 cup extra-virgin olive oil
2 cups cannellini beans (canned or dried and ready to eat)
1/2 cup mirepoix (carrots, celery, and onions; small dice)
1/4 cup pancetta, small dice
2 tablespoons fresh parsley, minced
1 teaspoon garlic, minced
1/2 cup chicken stock
1 cup blanched fresh spinach
2 ounces butter, at room temperature

Using the same skillet, heat the extra-virgin olive oil. When hot, add the pancetta and cook for 2 minutes, add the cannellini beans, mirepoix, parsley, and garlic and saute for 3 to 4 minutes more. Add the stock and reduce by half. Add the spinach and butter. Stir.

Presentation:
Spoon the bean sauce onto the center of the plate. Place the sea bass on the sauce.
Serves 2

Porcini Mushroom Risotto

Serve this risotto as a first course or with an entree of veal or highly seasoned grilled scampi, or as a main course preceded by a salad of sliced tomatoes and mozzarella topped with fresh basil and extra-virgin olive oil.

1/3 oz dried porcini mushrooms (available at Italian grocery stores)
4 tbsp unsalted butter
¼ cup light cream
salt/pepper
1/3 cup grated Parmesan cheese
1 tbsp fresh parsley
4 cups chicken stock
1 cup porcini liquid, strained
½ cup dry white wine
1/3 cup finely minced onion
1 tbsp extra virgin olive oil
1 ½ cups Arborio rice (available at Italian grocery stores)

Place the porcini in a small bowl with 1 cup of boiling or very hot water and let stand for 30 min. Strain and chop the porcini and add the liquid into a saucepan with the chicken stock. Heat 2 tbsp butter in a small skillet over moderate heat. When it begins to foam, add the porcini mushrooms and cook or 1 min. Add the cream and simmer until it is slightly reduced and thickened. Add salt and pepper to taste.

Bring the stock, combined with the porcini liquid to a steady simmer in a saucepan on top of the stove.

Heat 2 tbsp butter along with olive oil in a heavy 4-quart casserole over moderate heat. Add the onion and sauté for 1 to 2 minutes, until it begins to soften, being careful not to brown it.

Add the rice to the onion mixture and stir with a wooden spoon for 1 minute. Add the wine and stir until it is completely absorbed. Begin to add the simmering stock, ½ cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next ½ cup, reserving about 14 cup to add at the end. Stir continuously to prevent sticking.

After approximately 20 minutes, when the rice is tender but still firm, add the reserved stock and the porcini/cream mixture, parmesan cheese and parsley. Stir vigorously to combine with the rice.

Serve immediately.