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Locavore Cooking with Southern Efficiency and Northern Charm

Posts Tagged ‘eggs

Greek Avgolemono (Egg and Lemon) Soup with Sorrel and Morels

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Creamy, lemony goodness, with some sauteed earthy rings of morels.

Some random seasonal ingredients I sprang for through Corvallis Local Foods came together in my souped up version of the Greek avgolemono (Lemon and Egg) soup Monday night. I fell in love with this simple soup while waiting tables the summer after my sophomore year of college at the now defunct Konsta’s Restaurant in Richmond. That soup was the one thing we were allowed to eat on the house.

Purchasing some tart sorrel leaves inspired my recipe. I had never heard of this cool weather spring green until chancing upon it at the market last year. Related to astringent rhubarb, sorrel is high in potassium and Vitamin C, but also oxalic acid, so it should be eaten in moderation, especially if you’re prone to kidney stones. I also just put one scrappy sorrel plant in my garden and look forward to harvesting the perennial next spring. Chefs seem to use it in salads, sauces and pestos and soups. It seems my impulse to pair lemony sorrel with creamy eggs was right.

What "moral" mushrooms.

Then I had homemade chicken stock in the fridge, after roasting a whole bird. Plus farm fresh eggs and plenty of lemons. So avgolemono, or to be exact, an adaptation of Mollie Katzen’s Moosewood “Mediterranean Lemon Soup” it would be. In a separate pan, I caramelized onions and then sauteed some cross-section circles of the morels I finally got my hands on from the Mushroomery and added that to the finished soup. I had plenty of mint and other herbs in the garden for garnish. Instead of rice, I added my favorite “Harvest Grains” blend of Israeli couscous, quinoa, orzo and split baby garbanzo beans to the mix.

The resulting soup was creamy and light but still heartier than such lemon-egg soups usually are. We had stuffed artichokes to round out the meal. More on artichokes TK in another post.

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Written by baltimoregon

May 6, 2010 at 11:04 pm

In an (Asparagus) Pickle

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Dilly pickles I boiling-water canned at home

Dilly pickles I boiling-water canned at home

Pickles we low-pasteurize water-bath canned in class

Pickles we low-pasteurize water-bath canned in class

Learning pickling has been my favorite part of the 8-week master food preservation program I’m doing through Oregon State’s extension office. Asparagus are now officially my favorite vegetable to pickle. Make some while the elusive green stalks are still in season this fleeting spring. I made a batch at home this week with local asparagus from Sunbow Farm. Boiling-water canning the pickles for 10 minutes was no problem: all the jars popped, sealed shut, upon removal. But I could have used a few extra hands of help like I’ve gone accustomed to having in our class.

Just about everyone seems interested in canning these days, whether motivated to save money, preserve local produce or simply learn an ancient food art. The New York Times had a big canning feature last week, focusing on Eugenia Bone, author of the new cookbook, Well Preserved. Then NPR features Preserved on its list of the “10 Best Summer Cookbooks.” I’ve never gotten more Facebook comments then when I posted pickling photos from my preservation class. It’s a sign of the times. Now my cousin and I lament the fact my grandmother never taught us to make her curry pickles. But as a kid, I never thought making her pickles or famous raspberry jam would interest me. Yet, here I am.

I tried to recreate the Oregon-made dilly asparagus Pretty Pickles by adding dill seed to my recipe. I also like extra garlic, but I ran out. Add a whole cayenne pepper for spice and colorful effect, if you like. Experiment with any spices you like but don’t mess with the instructions on heating the brine and water-bath processing times. I like that Eugenia Bone’s recipe has that extra garlic. But I used the simple one from my OSU Extension “Pickling Vegetables” booklet (see page 15 for asparagus). What’s your favorite food to pickle?

I will not be pickling eggs, as our teacher did in class. But their pink pickled beet-enhanced color did contrast nicely with the yolks.

Pickled eggs

Pickled eggs

Written by baltimoregon

June 5, 2009 at 12:34 am

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