Greek Cooking Challenge
June / July 2014
Avgolemono Soup and Patates
Today I am sharing not one, but two cooking challenges to catch us up for June and July – This month we will be cooking Avgolemeno Soup and Patates.
These meals are often made together at the same time, so technically there isn’t a lot of extra cooking to do.
In most Greek family homes, the soup is eaten as an entrée and then soon after you have eaten your second bowl of avgolemono, the roasted chicken will come out of the oven with some baked potatoes.
In Greek, Avgo means egg and lemoni is lemon. The name of this dish literally translates to egg and lemon soup. Many yiayas believe that this soup can heal all sicknesses. Often, when a family member is sick or during the colder months of winter, avgolemeno is made. Soon after bowl of hot avgolemono soup, you feel much better!
You could say that protein and nutrients from the chicken broth is good for you when you are sick. Or you could say that lemon cleanses the body. However, I also believe that when you are sick in bed and someone brings you soup, it is a beautiful gift of love. Caring for a loved one can make them feel better instantly.
Step 1: Recipe
The Avgolemeno soup recipe has been created by Kenton and Jane, two Greek love birds who recently got engaged. The recipe for patates is one of Diane Kochilas famous dishes which I picked mainly because of the name. She calls the recipe: The Best Roasted Greek Yiayia’s Potatoes!
AVGOLEMONO: EGG LEMON SOUP WITH CHICKEN
AUTHOR: LEMON & OLIVES
Kenton and Jane share many recipes on their blog Lemon and Olives and they also write about Greek culture, history and food. Here is their recipe for Avgolemono soup:
- 1 chicken
- 6 cups of chicken broth
- 3/4 cup Greek Orzo (short white rice)
- 3 eggs
- 1/2 cup lemon juice
- 1 tablespoon of flour
- Salt to taste
1. Place the chicken breast (skinless and boneless) in a large pot and fill with broth – go about 1 inch above the chicken.
2. Bring the water to a boil.
3. Cover and reduce heat to simmer for about 45 min (or until chicken is cooked).
4. Once chicken is cooked, remove it from the water and set aside.
5. Bring the broth back to boil and add orzo rice. Cook until the rice is tender (about 10 min).
6. Once the chicken is cool enough, shred it into strips.
7. Add the chicken back into the pot and reduce the heat to low.
8. Meanwhile, separate three eggs (whites and yolks) in to mixing bowls.
9. Beat the egg whites until frothy (a few mins).
10. While still beating, add the yolks slowly.
11. Continue beating and add 1 tablespoon of flour.
12. Stop beating and add lemon juice.
13. Take 2 cups of hot broth and slowly pour into egg froth, mixing. This is important. Don’g forget this or the eggs will curdle when you add it to the soup.
14. Pour mixture back into soup and mix well.
15. Remove from the heat, season with salt.
Remember, you are free to choose to use your own recipe for the cooking challenge – it’s up to you!
Now for the potatoes…
THE BEST ROASTED GREEK YIAYIA’S POTATOES
AUTHOR: DIANE KOCHILAS – GREEK MEDITERRANEAN COOKING
Diane is a Greek TV host, author and passionate Greek cuisine expert. Click here to visit her website.
2 pounds / 1 kilo large Yukon golds or other roasting potatoes, peeled, quartered lengthwise, then halved
1 cup dry white wine
½ cup extra-virgin Greek olive oil
½ cup fresh, strained lemon juice
3 tsp dried oregano or thyme
12 sprigs rosemary
4 garlic, finely chopped
1 tbsp. smooth Dijon mustard
Salt and freshly ground black pepper, to taste
1. Preheat oven to 400F / 230C
2. Place the potatoes in a large pot filled with cold water. Heat over medium high flame. As soon as the potatoes start to boil, simmer them for exactly 8 minutes. Strain immediately and cool slightly.
3. Whisk wine, oil, lemon juice, herbs, garlic and mustard together until smooth and emulsified. Place the potatoes in a baking dish large enough to hold them in one layer and pour the wine-olive oil mixture over them. Toss gently. Bake, uncovered, for 10 minutes in a very hot oven. Reduce oven temperature to 375F /190C and continue roasting the potatoes until tender and golden, about 20-25 minutes.
Tip: Don’t cover the potatoes once they come out of the oven because they will turn mushy from the heat of the steam. Roast at the last minute and serve immediately.
Step 2: Take A Photo and Share It
Share your cooking photos with me on Facebook, Twitter or Instagram. Use the hashtag #GreekCookingChallenge
Or if you prefer to keep your pictures private, then send an email directly to Sia@greekweddingtraditions.com.
Step 3: Receive Your Gift
At the end of the month, the Greek Cooking Challenge subscribers will receive a pdf ebook of the recipe enhanced with all your comments, secrets and notes, all gathered together and garnished with your new years bread photos. By the end of the year, you will have the perfect ebook of Greek food recipes, with home-made pictures and secrets form within the kitchen of our subscribers. This gift will only be sent to you if you officially join the Greek Cooking Challenge – so if you haven’t already, you can still Sign Up Now!
The Greek Cooking Challenge is all about Learning How To Be A Good Greek Cook.
Here on the blog, we can all help each other to learn how to be good Greek cooks together.
So don’t forget to share your thoughts throughout this month, your cooking experiences, tips and recipe secrets. Share the things that have gone wrong or perfectly right with your recipe, so we can all learn from each other!
Good Luck Everyone!
Related posts you might love:
- Greek Cooking Challenge Recipe 2: Pastichio
- Reading Greek Coffee Cups
- Greek Cooking Challenge Recipe 1: Vasilopita
Sia Aristidou is fascinated by the rituals and traditions celebrated in Greek culture. Sia writes about love, marriage, family and tradition and sells beautiful handmade wedding gifts at the Greek Wedding Shop.
Connect with Sia on Facebook, Twitter, Pinterest and Instagram or subscribe to the Greek Weddings & Traditions blog. If you want to learn more about Greek food and Greek cooking, then join the Greek Cooking Challenge.