Ah, S’mores. Along with watermelon, ice cream, and BBQ, S’mores is (are?) a summer staple. What better day to make them then on National S’mores Day? Who even comes up with these holidays? If you haven’t heard of s’mores, then I am very sorry. […]
A Lesson I Still Have Yet to Learn… And that Gross Looking Food Doesn’t Have to Taste Gross | Aginares Me Araka | One Cook, Two Books
Note: the events discussed in this post occurred Thursday, July 27. Being a stressed out college student, I’ve been wrapped up in school work and have not been able to post to my blog until today. My apologies! There is one continuous struggle I […]
Note: the events discussed in this post occurred Tuesday, July 25. Being a stressed out college student, I’ve been wrapped up in school work and have not been able to post to my blog until today. My apologies!
As with many of the lovely recipes by Mina Stone, today’s recipe called for something I had never heard of before. An herb salad.
Herb Salad with Feta and Toasted Almonds, in case you wanted to know the full name of the recipe.
Now, I assumed that this salad was going to involve mixed greens and then some herbs and maybe some added vegetables. Boy, was I wrong. When Mina Stone says herb salad, she. Means. Herb. Salad.
As in a salad made only of herbs.I was terrified. Parsley is definitely up there on the list of herbs that I am quite picky with, so making an entire salad based on the green? How on earth was that going to turn out well?
Between you and me, mighty interweb, it actually turned out marvelously. The combination of the sharpness of the herbs, with the brininess of the feta and the softness of the toasted almonds created the perfect salad. All of the flavours worked wonderfully hand in hand.
The next day I had the salad with leftover quinoa and a lemon yogurt poppy seed dressing. The combination of the salad with the pop of the quinoa and sweetness of the dressing was splendid! This is one salad I do see myself making again and again.
Dinner for One | Seared Duck Breast with Roasted Grapes and Sour Cream Mustard | One Cook, Two Books
Today was another one of those days this summer that contained a lot of firsts. It was quite fun, if I do say so myself. Tonight, I was cooking dinner for myself. This is the first time I’ve done this in a long while, […]
I think that my favourite time to cook food is when I’m cooking for a crowd. Yes, cooking for myself is nice. I can take my time and I don’t have to worry about what other people think. But… there’s something about making food […]
Of all the recipes in this book, this is the one that I have been waiting the most anxiously to do.
The first time I ever had Kotosoupa, was just within the past year. I was visiting my dad’s family in long island. There, I had a full, authentic, Greek feast. I think I ate more that day than I have any day in my life, and I could not be more proud. The best part of all of that food? The strange soup that was set right in front of me first thing at the dinner table. It was only after I took the first taste that my face lit up. My mom and I locked eyes. It was avgolemono!
Kotosoupa, though I know it as avgolemono, is a greek chicken soup that is thickened by using incredibly beaten eggs, and spiked with lemon.I used to originally have this in the form of meatballs. My favourite meal, still to this day, are greek meatballs that are backed in the avgolemono sauce. It’s thick and creamy, and I love it over rice.
I could not be more happy to get an opportunity to try out an authentic Kotosoupa recipe. Little did I know that it was a lot more complicated than I thought…
I started by making homemade chicken broth. This in of itself was a new task that I have never done. In fact, today is the first day of my life that I have ever held an entire chicken carcass. Bittersweet moment: Sweet, because it was something new. Bitter… because I have chickens and I now know what it feels like to hold one without feathers… and a head… and a life.
But I am drifting off from the purpose of this post. The soup.
The most time consuming part of this entire meal was definitely making the stock. After that, the entire thing took no more than about five minutes. After adding the rest of the ingredients to the stock, I had to whisk eggs, temper the eggs another new task,) and then add them back into the broth.
This is where things started going wrong.
I don’t know if it was just me, but I believe I had too much broth. The amount of eggs required in the recipe was definitely not enough to thicken my soup. At all. I also had not whisked it enough, for it was not the weird but captivating frothy texture the soup was supposed to be.
It was actually quite upsetting to taste the soup after it was done and know that it tasted right but also know that it was not the right texture.
Even so, I’m left with a few quarts of soup now. I’m going to try different methods on how to thicken it throughout the week.
Lessons learned from this one recipe:
– Homemade stock is awesome. No matter how much I was not interested in holding a whole chicken, the process of actually making my own stock and knowing what’s in it to make it flavourful was super fun.
– Tempering eggs. I feel like I may have done this before, but I can’t think back in my mind as to what recipe I would have needed to do this. I know I’ve made slurries before to heat up ingredients before adding them to a large batch, but I just can’t seem to recall doing it with eggs… let’s just say this is the first time I’ve ever done it.
– Potential teachings! The only way I will enjoy this soup is if I can figure out the proper texture. With the large amount of soup I have left, I have multiple shots at trying different methods to thicken soup. I can’t wait to see which one is going to work best!
So that’s about all that I have for today. It’s been quite a while since I’ve done one of Mina’s recipes. I missed this.
Today’s meal was certainly bittersweet. It was nice to get to the end of an adventurous, food-filled week, but that also meant that it was time for my cousins to pack up and say goodbye. We ended our festivities on a wonderful note: We […]