lions mane or pom pom mushrooms
they cook fast
break them apart by tearing with your fingers, saute in butter, salt, pepper
and squeeze a little lemon on it.
Saturday, October 1, 2011
feed me you asshole! i'm fucking starving.
lions mane or pom pom mushrooms
they cook fast
break them apart by tearing with your fingers, saute in butter, salt, pepper
and squeeze a little lemon on it.
Avgolemono Soup (egg lemon)
Oh yeah this is an amazing fucking soup!
It is in a league of its own
creamy and tangy
you will wow your friends!
I have been eating this soup forever with my greek side of the family and making it with wendy since we first started bitchin together.
you will need:
4 eggs room temp
boneless/skinless chicken thighs 2-4 boiled and cut up or shredded
you will need 8 cups of liquid:
1 carton of stock plus some water to get 8 cups, or 2 bouillon cubes in 8 cups of water, or use the chicken thigh water plus some boullion cubes.
juice of 4 lemons
2 garlic cloves crushed
1-2 leeks sliced (depending on the size)
1 rib celery cut into tiny tiny pieces
salt
freshly ground black pepper
pinch of nutmeg
parsley
1/2 cup orzo
ok so saute the leek and celery in a little oil. when the leek is starting to do it's thing (getting all clear and shit) add the water/stock, chicken, parsley, pepper. let the liquid get up to a boil and simmer the broth for 20min or so.
In a medium size bowl on the side you will have cracked the 4 eggs in it and beat them well.
as you are beating them add the lemon juice. the eggs will start to foam a bit.
get a ladel.
slowly pour the hot broth into the egg bowl while you are beating the eggs!!don't stop, keep it on a steady beat!!this process is much easier with a hand mixer, but you can do it with a fork
.... do this until the side of the bowl is warm.
this process is called tempering the eggs.
now you will slowly pour the contents of the bowl into the soup pot. at this time the heat is tuned off on the stove and you add the orzo and nutmeg. stir stir stir. add salt if it needs.
check the pasta and then serve.
sprinkle fresh cracked black pepper and parsley on the servings.
It is in a league of its own
creamy and tangy
you will wow your friends!
I have been eating this soup forever with my greek side of the family and making it with wendy since we first started bitchin together.
you will need:
4 eggs room temp
boneless/skinless chicken thighs 2-4 boiled and cut up or shredded
you will need 8 cups of liquid:
1 carton of stock plus some water to get 8 cups, or 2 bouillon cubes in 8 cups of water, or use the chicken thigh water plus some boullion cubes.
juice of 4 lemons
2 garlic cloves crushed
1-2 leeks sliced (depending on the size)
1 rib celery cut into tiny tiny pieces
salt
freshly ground black pepper
pinch of nutmeg
parsley
1/2 cup orzo
ok so saute the leek and celery in a little oil. when the leek is starting to do it's thing (getting all clear and shit) add the water/stock, chicken, parsley, pepper. let the liquid get up to a boil and simmer the broth for 20min or so.
In a medium size bowl on the side you will have cracked the 4 eggs in it and beat them well.
as you are beating them add the lemon juice. the eggs will start to foam a bit.
get a ladel.
slowly pour the hot broth into the egg bowl while you are beating the eggs!!don't stop, keep it on a steady beat!!this process is much easier with a hand mixer, but you can do it with a fork
.... do this until the side of the bowl is warm.
this process is called tempering the eggs.
now you will slowly pour the contents of the bowl into the soup pot. at this time the heat is tuned off on the stove and you add the orzo and nutmeg. stir stir stir. add salt if it needs.
check the pasta and then serve.
sprinkle fresh cracked black pepper and parsley on the servings.
Subscribe to:
Posts (Atom)