Barley Porridge

Aki has been blending some interesting techniques in the pressure cooker.  She starts with a classic though spicy soffrito--jalapeno, carrot, onion and celery, finely minced together and slowly cooked down in olive oil.  To that base she adds some canned tomato and barley.  She then puts the lid on the pressure cooker and the result--twenty minutes later-- is a spiced tender and toothsome barley porridge.  The base can be served as it is or indulged upon.  We gilded the lily by folding in crabmeat and Parmesan to make crab porridge which we served with a Jonah crab claw in a Parmesan crust.  I think about the options with the barley porridge from which we can grow: parsley and white clam sauce to sweet corn and rock shrimp to morels and ramp kimchee.  We shall see what develops over the coming months.