Well hello there viewers! Welcome back to my blog. Today I’m just writing a very brief post that I promised to write. Though I continued on my journey with the cook-through challenge, I began to post less and less. These following pictures are of recipes […]
Well my friends… This is it. Thursday, August 17th was the hottest day of the Summer so far. Or at least, that’s how it felt. I’m guessing it’s because we have had guests over for the past week and we’ve been spending the majority […]
I tried to Be Gluten Free but then This Recipe Came into My Life | Egg Noodles with Garlic, Chili, Lemon Zest, and Parsley | One Cook, Two Books
Note: the events discussed in this post occurred Wednesday, July 26. 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!
I started to watch a documentary a few days ago called What’s With Wheat? The documentary went back into the history of wheat, how it has changed genetically, the health effects of modern wheat, etc… It was really interesting!
…But I love pasta too much to ever cut wheat out of my diet entirely. Even so, I decided that last week I was going to attempt to go Gluten Free for just seven days and monitor the health effects it had on my body. Surprisingly enough, it went rather well. But that’s a story for a different day, folks!
I was a little taken aback when I realized I planned a pasta dish on the week I was supposed to be gluten free. I needed to work on being more flexible with my schedule, something I really struggle with. No matter how much I did not want to, I would go with the flow and make the pasta dish. So, lo and behold, I made Mina Stone’s Egg Noodles with Garlic, Chili, Lemon Zest, and Parsley.
I’m a pasta girl. Always have been, always will be. It’s got a special place in my heart, y’know? I remember as a kid that any time I went out to dinner with my family, spaghetti and meatballs would be my food choice.
So creating a pasta dish that did not involve meat, red sauce, or any sauce in particular? I was honestly a bit skeptical.
It turns out that this dish is now one of my all-time favourite pasta dishes.
Better than shrimp scampi. Better than chicken parm. Better than pasta with alfredo sauce.
Like many of Mina’s recipes, the ingredients are minimal. In spite of that, the ingredients she chooses to put together create such an exquisite mesh of flavours. This recipe is definitely one of my favourites thus far.
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 […]
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.
After yesterday’s meal prep, I was quite terrified to dive into tonight’s cooking. Though the family explained it was okay for us to eat out, I was determined to cook them yet another delicious dinner. I knew that nothing would match up to how laborious […]