Being the ambitious soul that he is, he has decided he wants to cook ALL of his favorite foods.
Smart boy, that one.
But he has given no thought to the amount of prep each dish requires so here is the menu he has put together.
Fruit salad (when I asked what he wanted he rattled off grapes, oranges, peaches, pineapples - should be interesting)
Avgolemono Soup - A Greek lemon-chicken soup that involves separating and beating egg whites, mixing broth with corn starch, a lot of stirring to avoid curdling the eggs and lemon juice, etc
Lasagna - Karen's recipe because he loves it so much. (Thank God it uses no-boil noodles)
Apple crisp. His Thea Connie's recipe.
Oh, and his original menu included spanakopita which involves sauteeing spinach and layering and buttering sheets of thin crumbly phyllo dough. I convinced him that peas would satisfy the veggie requirement just fine, thankyouverymuch.
So, anyway, even with this pared down menu, I was getting hives thinking of all the pots and pans and general mess that all this would create for one dinner.
So I convinced him to make the soup for tonight's dinner.
It was oh-my-God-YUM!!!!!!Here's the recipe, YiaYia would be proud. DH LOVED it!
Avgolemono Soup(Avgo = egg and lemono = lemon)
- one large can of chicken broth (or 4 small cans)
- add 1/2 cup of rice (or 1 cup of orzo)
whisk together
- 1 tblsp of cornstarch with a bit of the broth
While that is boiling, beat together
- 2 egg whites
- 2 tblsp water
- the 2 egg yolks and a bit of salt
- juice of 2 lemons (or 1/3 cup of lemon juice)
Stir as you keep adding broth, then transfer that back into the pot with broth and rice.
Slowly stir for about 4-5 minutes (so the mixture doesn't curdle)
Serve with lots of love. And a lemon wedge or two. Or a half a lemon if you lilke a lot like my husband does. It's good with pita bread or crackers.
:-)
And just for fun - these were next to the driveway.
