Winner... Winner... Chicken Dinner!

Tonight’s chicken soup is going to the MEDITERRANEAN by using an Avgolemono or egg-lemon sauce.  This soup is made with egg yolk and lemon juice mixed with broth and heated until it thickens.

It is always better to make your own chicken broth but the easier way is to just buy some organic broth and a rotisserie chicken and not worry about making your own. 

It is truly one sumptuous soup that you will soon be addicted to and is even better the next day!

  • Egg Lemon Sauce

    Saute your vegetables until soft, add the chicken broth and bring to a boil. In a medium bowl, whisk 3 eggs and 6 Tbsp. fresh lemon juice until the mixture looks kind of foamy. Temper the mixture, which means that while you are whisking constantly, add 1 cup hot chicken broth, starting with just a couple of teaspoons at a time.

  • The Finished Dish

    Add the shredded chicken into the broth mixture then begin to incorporate the foamy eggs.

    Cook some white rice on the side and add directly to the soup or just a little to the bottom of your bowl.

    Drizzle with olive oil, then serve.

A Day in Piedmont, Italy!

There is nothing like an afternoon at home with a juicy steak and side of fried mashed potatoes.

We are dressing this rib eye up with radishes and a Bagna Cauda sauce.

Sounds fancy but it is basically just butter with garlic and anchovies.  The trick is to bast your meat every 3 minutes until done then let it sit and rest.

While your little beauty is resting throw together your mashed potatoes with all the ingredients of a loaded potato skin, create small pancakes and fry in butter.  Not for the faint of heart but absolutely delicious!

 

  • Ingredients

    1 stick unsalted butter, at room temperature.
    5 oil-packed anchovies, minced.
    1 large garlic clove, minced.
    1/4 cup chopped parsley.
    Kosher salt.
    Pepper.
    1 tablespoon extra-virgin olive oil.
    One 1 3/4-pound, bone-in rib eye steak (2 inches thick), at room temperature for 1 hour.

  • Pull it together

    Preheat the oven to 450 degrees. I a bowl stir in butter, anchovies, garlic and parsley. Season with salt and pepper.

    Season your steak with rosemary and in your cast iron skillet sear your rib eye on high heat for 2 mins a side.

    Add the radishes and butter and roast in the oven for 20 mins basting every three. Meat temperature should be at 125 for medium rare. Rest for 15 mins this slice your steak into thin slices and serve.

  • On the side

    2 cups cold mashed potatoes
    1 cup shredded cheese (such as cheddar)
    ½ cup flour
    1 medium onion, chopped (or ¼ cup green onion)
    2 cloves garlic, chopped
    1 tsp salt
    ½ tsp pepper
    2 tbsp fresh basil, chopped
    2 tbsp fresh parsley, chopped
    2 eggs
    4 tbsp butter

Let's Get Curried Away....

After travelling for the past few months and dining out at some of the most amazing restaurants we arrived back home ready to create and replicate.

On the menu this evening is a dish from an Asian themed restaurant we visited in Breckenridge. The Thai inspired restaurant served variations of Thai, Indian and Japanese.  All of which fall under my favourite food groups!

One of my other favourite food groups is pasta so this dish combines noodles with Shrimp and curry.

Enjoy and savour the moments where ever and whenever they come!

 

  • From the pantry...

    2 Tbsp. curry powder
    Salt & pepper
    10 oz of soba noodles
    1 pd of shrimp, shelled and deveined
    1/4 cup of olive oil
    1/4 cup of minced garlic
    1/4 cup of minced ginger
    3 tbsp. of lime juice
    2 tbsp. of soy sauce
    1 cup of chopped basil and cilantro
    1/2 cup of sliced scallions
    1 thinly sliced chile

  • All together now...

    Cook noodles for 3 mins in the curry powder, drain and set aside.
    Season shrimp and saute in the olive oil for 3/5 mins, rest aside.
    Saute garlic, ginger then toss in noodles, shrimp, lime juice, soy sauce and stir together until heated through.
    Fold in herbs and scallions and serve.