As my wife and I had Greek neighbours, we often had Greek food with them or at the ethnic festivals each summer. Across the border from us in Detroit there was Greektown with wonderful restaurants (before the casinos moved in)…nothing like flaming cheese and OPA followed by this great soup!
From Wikipedia…Avgolemono or egg-lemon (from Greek: αυγολέμονο or αβγολέμονο), is a family of Mediterranean sauces and soups made with egg and lemon juice mixed with broth, heated until they thicken. In Arabic, it is called tarbiya or beida bi-lemoune ‘egg with lemon’; and in Turkish terbiye. In Sephardic Jewish cuisine, it is called agristada or salsa blanco, and in Italian cuisine, bagna brusca, brodettato, or brodo brusco. It is also widely used in Balkan cuisine.
Greek Lemon Chicken Soup
2 cups chicken broth
2 tablespoons fresh lemon juice
2 tablespoons shredded carrots
2 tablespoons chopped onion
2 tablespoons chopped celery
1 tablespoon and 1-1/2 teaspoons chicken soup base
1/8 teaspoon ground white pepper
1 tablespoon margarine
1 tablespoon all-purpose flour
1/4 cup cooked white rice
1/4 cup diced, cooked chicken meat
4 slices lemon
2 egg yolks
1. In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes.
2. Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
3. Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.
Everyone generally loves a great Caesar salad. Did you know it was invented by a chef in Tijuana, Mexico? If you don’t believe me, check out this Wikipedia article, where you will find the original recipe of Caesar Cardini – http://en.wikipedia.org/wiki/Caesar_salad
Personally, it is hard to believe this since most Caesar salads in Mexico do not even come close to Caesar’s…except my former sister-in-law’s which I use always. Try it for the long weekend!
1 inch of anchovy paste (I know it isn’t part of the original recipe)
Crushed garlic (you be the judge)
1 Tablespoon Dijon mustard
1 Tablespoon lemon juice
1 Tablespoon wine vinegar
1 egg yolk coddled (if your eggs are pasteurized I just use a yolk and do not coddle it)
3/4 cup Crisco oil (NOT extra virgen olive oil)
Mix all of the first 6 ingredients together with a whisk. Slowly add in the oil, whisking away as you go. Chill.
My Caesar salad includes: romaine lettuce leaves minus the ribs, fresh croutons, green onions, fresh bits of bacon and fresh mushrooms and, of course, LOTS of Parmesan cheese!!!!
Enjoy the holiday weekend!!!