Avgolemono (Greek Egg & Lemon Soup)

I got this one from here and it’s harder to explain than to make. It looks a little intimidating, what with the tempering, but it is quite simple. I suggest you have someone help you with the tempering, but it is possible to do it alone if you have a stick blender w/whisk attachment and a steady hand.

2 T olive oil
1 small onion, diced
2 cloves garlic, minced
5 c chicken broth
1 c water
3/4 c rice
salt to taste
2 c chicken, cooked and chopped (I used a rotisserie chicken)
1 t black pepper, coarse grind
1 t dill, dried (or 2 t fresh)
3 eggs
1/2 c lemon juice

In a deep soup pot, heat oil over medium-low heat. Sauté onion and garlic until tender and slightly translucent, 3-5 minutes. Pour in chicken broth and water and turn heat to medium. Bring to a gentle boil and add rice. Reduce heat to simmer and cook for 5-7 minutes. Add salt, chicken, pepper and dill and continue simmering 5 minutes.

While the broth is simmering, in a heatproof bowl (I used a large pyrex measuring cup) beat eggs while slowly pouring in lemon juice. Taste a grain of rice; when it’s almost completely cooked, it’s time to temper the eggs. Add hot broth by the ladle (3 will probably be enough) to the eggs while whisking. Once the eggs have warmed up, take the soup pot off the heat and stir the egg mixture into the soup until completely integrated. Serve immediately.

The Cook’s Dilemma

Non-stick cookware has been getting a bad rap for several years now. We finally took the plunge and got rid of our non-stick pots (non-stick coating was peeling away on all of them). We are looking into replacing them with stainless steel pieces. So now, I have a sauce-pan shaped hole in my life. So I’m reaching out to the collective wisdom of the Internet to plot my next move:

  1. Do I buy a new full set of pots and pans? If so, what brands are you into? Our last experience was with Berndes and it was not good, so I’ll be steering clear of them.
  2. Should I buy individual pots and pans, regardless of brand, getting what most specifically serves my needs?
  3. Some other kitchen stuff acquisition method of which I have not thought?

As of now, I’m leaning towards the second option, but I’m interested to see what others have done. I’m especially keen to hear your opinions (positive and negative) on pieces and brands that surprised you.

Volkshochschule Regensburg Cooking Course: Indisch

A local friend of ours and novice cook drummed up some interest in a cooking course, and we managed to fill up the Volkshochschule Regensburg‘s classroom kitchen on a recent Tuesday evening. Sarah and I attended with some new friends and some old ones to get our Indian cuisine on. Continue reading Volkshochschule Regensburg Cooking Course: Indisch