Subject: Artichokes with Egg-Lemon Sauce (Aginares me Avgolemono)
From: Unicorn (unicorn@indenial.com)
Date: Mon Sep 29 2003 - 05:47:22 EDT
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FOOD FUNNY
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Thanks to Susan Mompalao de Piro from the island of Malta and
currently living on the banks of a lake in Bavaria for this one:
Some years ago I was doing market research. The first dry cat food
was being tried out on cat owners. There were little fish shapes
supposed to contain fish, hearts for innards, and crosses for plain
meat. The cat owners sat around our mahagony board room table. We
had out the cat food in glass dishes as plastic bowls looked wrong.
The cat owners talked about their cats' eating habits, and the bowls
were passed around. We asked the owners to look at the food, smell
it, touch it, and tell whether they thought their cats would enjoy it.
Before long the first lady popped a "fish" morsel into her mouth. The
next followed. Before long, all were sampling the cat food. I was in
the next room viewing all this on video with the client, who was
distraught: "You must get in there and stop them eating that stuff - I
know what's in it!" he cried.
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TODAY'S RECIPE
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Here is another selection of some of my favorite dishes from one of my
favorite places:
Monday's Starter
Artichokes with Egg-Lemon Sauce (Aginares me Avgolemono)
Tuesday's Soup or Salad
Greek Bean Soup (Fassoulatha)
Wednesday's Side Dish
Spinach Pilaf (Spanakorizo)
Thursday's Entree
Lamb Souvlaki (Arni Souvlaki)
Friday's Dessert
Honey Pie (Melopita)
This sauce is good on almost anything - try it on fish, chicken, lamb,
pork, and other vegetables.
Artichokes with Egg-Lemon Sauce (Aginares me Avgolemono)
For the artichokes:
4-6 globe artichokes
Juice of 1 lemon
For the sauce:
1 1/2 cups (375 ml) chicken or vegetable stock
1 Tbs (15 ml) cornstarch (cornflour) mixed with
2 Tbs (30 ml) cold water
3 eggs
Juice of 1 lemon
Salt and freshly ground pepper to taste
Cut off the artichoke stems close to the base. Cut about 1 inch (3
cm) off the top and trim the remaining leaf ends with scissors. Place
in a large pot and cover with salted water, add the lemon juice, and
bring to a boil. Reduce the heat and simmer covered for 45 to 60
minutes, until the bottom leaves come away easily. Remove the
artichokes from the water and drain upside down. Transfer to serving
plates and keep warm. Meanwhile, bring the stock to a boil in a small
pot over high heat. Stir in the cornstarch mixture and stir until
thickened. Let boil for 1 minute. Beat the eggs until they are light
and fluffy. Add the lemon juice gradually, beating constantly. Add
the boiling stock gradually, beating constantly. Transfer the sauce
to the pan and heat for 1 to 2 minutes, beating constantly - do not
boil. Season with salt and pepper and spoon over the artichokes.
Serves 4 to 6.
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