My wife is full-blooded Greek, and I am only half Greek and was never really taught the traditions or cooking of my heritage. I make an egg-lemon soup that my wife loves, but I can never think of anything else to go with it. I want to make a full course meal, including the soup, as an anniversary celebration for my wonderful bride of 10 years. Thank you so very much for any advice you can offer.
ANSWER: hi
you can make xirino augolemono or you can make psari sti schara
if you need anything else let me know
thank you
chef telly
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QUESTION: Thank you so much. Could I get those recipies?
Answer Hirino avgolemono > braised pork with greens in egg lemon sauce June 21, 2007
Ingredients >
¼ cup olive oil
3 pounds lean pork (shoulder, chops or country ribs) cut into 1-inch cubes
1 large onion, peeled and thinly sliced
½ cup fresh dill, minced
2 cups water
Salt and pepper to taste
1 bunch curly endive or escarole, coarsely chopped (about 4 or 5 cups)
3 cups egg lemon sauce (see recipe below)
For the Egg lemon sauce >
Broth from pork
2 eggs
1/3 cup fresh lemon juice
1 tablespoon flour
Method >
In a large pot, heat the oil over medium heat until shimmery. Add the pork, in batches if necessary to avoid overcrowding. Brown nicely on all sides. Remove, and set aside.
Pour out excess fat in pot, leaving about 2 tablespoons. Add the sliced onion and the minced dill. Sauté until onion is softened, 5 to 8 minutes. Return meat to pot with onions, add 2 cups of water and salt and pepper to taste. Bring to a boil, reduce to simmer, cover and cook slowly for about 30 minutes.
Wash greens thoroughly. Chop coarsely. Add to the pot, and continue cooking on low about 45 minutes. Stir occasionally. When pork is fork tender and the greens cooked down, add the egg lemon sauce, stir to combine. Serve hot with lots of bread to soak up the juices.
To make sauce: Measure out 2 cups of broth from the simmering pork. If there is not enough broth for 2 cups, add water to make up the difference. Put broth in a saucepan. Keep at a simmer.
In a bowl, combine eggs, lemon juice and flour. Whisk or beat slowly with electric mixer until slightly frothy. Slowly add the hot broth, ¼ cup at a time at first, so the eggs do not cook. Continue to whisk briskly or beat with a mixer at low speed. When all broth is mixed in, return sauce to the pork and greens. Shake pot or stir gently to distribute sauce. Let stand 10 minutes or so before serving to blend flavors. Serves 6.
