Halibut with Tarragon Beurre Blanc and Snap Pea Saute

  Saturday was quite the day. Though not motivated for it, Will and pushed through on our garden project determined to make some progress. We headed out into the miserably cold and rainy weather with rain gear on and shovels in hand. An hour or so into the work, we gave up in defeat. I … Continue reading

Avgolemono

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What is Avgolemono? Well according to Wikipedia, the word means egg-lemon in Greek. It refers to a group of Mediterranean sauces and soups made with those two ingredients, mixed with broth and heated until creamy. To me it means pure deliciousness. I made this last night for dinner for the first time. I got the recipe out of a magazine and gave it a go. This creamy, flavorful soup has no cream in it, making it very healthy as well.  Will and I were both surprised at how much we enjoyed it’s elegant and simple flavors, vowing to put it on our favorites list. In addition, the recipe is incredibly easy.  Enjoy!

Ingredients

2 tbs olive oil
1/2 cup onion, chopped
3 small to medium carrots, chopped
1 celery stalk, chopped
6 1/2 cups chicken stock
1/2 cup uncooked long-grain rice (or orzo pasta)
1/3 cup fresh lemon juice
2 tsp cornstarch
1/2 tsp salt
1/2 ground black pepper
1 egg lightly beaten
2 cups shredded chicken, about 8 oz. (the original recipe says chicken breasts, we used thighs as they are more tender and less expensive)
2 tbs torn basil

1. Heat a stock pot over medium-high heat. Add oil to pot; swirl to coat. Add onion, carrots and celery; sauté 2 minutes. Add garlic and sauté 30 seconds. Add Chicken Stock; bring to a boil. Stir in rice; reduce heat, and simmer 16 minutes. Combine juice, cornstarch, salt, pepper, and egg in a small bowl, stirring with a whisk. Slowly pour egg into broth mixture, stirring constantly with a whisk. Add chicken to broth mixture; cook until mixture thickens and rice is done (about 3 minutes). Top with parsley and basil.

Adapted from Cooking Light

No Knead Bread

We have discovered the art of bread making. I would say we have discovered the almost fail proof way of making bread. One of Will’s friends gave him a recipe for bread. It didn’t turn out as desired, so some research was done. This lead us to an old New York Times article on No … Continue reading

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