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- Pastry Shells & Miscellaneous
- Sugar
- Vanilla
Balsamic Vinegar
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Bitters
Candy & Confections
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Chai from India
Chilis
Chocolate
- Agostoni
- ChocoLate Organiko
- Madm de Margaux
- Pralus Chocolate
- Slitti Chocolate
- Cocoa and More...
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- Mustards
- Other Condiments
Condiments for Cheese
Cookies
Couscous
Crackers
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Desserts & Dessert Sauces
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Duck & Goose
Escargot
Everything Else
Fish Sauce
Fish & Seafood
Foie Gras
Fruitcake
Gluten Free
Grains
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Honey from the World's Flowers
Hot & Spicy
Hot Chocolate
Jams & Jellies & More
- Conserves
- Jelly
- Marmalades
- Jams
Ketchup
Lard
Lentils
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Mushrooms
Mustard
Nuts and Almonds
Nut and Seeds Oils
Nuts & Seed Butters
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Olive Oils
Olive Oil - Olio Nuovo
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Olives
Panettone from Italy
Panforte from Italy
Pasta
Pate
Pates de Fruit - Fruit Jellies
Piementon Paprika Pepper
Pesto
Pet Food
Pickled
Pomegranate
Preserved Fruit
Preserved Vegetables
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Salt
- Sea Salt
- Smoked Salt
- Exotic & Flavored Salts
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Parmigiano-Reggiano
Smoked & Specialty Meats
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Torrone and Nougat
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Wild Alaskan Salmon
Twelve
BINCHO-TAN Japanese Charcoal
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Asin Tibuok - Philippine Coconut Roasted Sea Salt Egg
Big Island Bees
Distillery Provisions
Etruria Gourmet
Fallot Mustard Mill
Flamigni
G. Cova & Co
Hawkshead Relish Company
Jaipur Avenue Masala Chai
June Taylor
KATZ Farm
Kozliks Mustard Company
La Vecchia Dispansa Balsamico
Les Ruchers de Bourgogne
Mademoiselle de Margaux Chocolate
Mama Lils
Marshall's Haute Sauce Company
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Summerdown Mint
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Newsletter Archive
Greek Egg-Lemon Soup with Chicken and Rice
Soupa Avgolemono
Serves 6
Avgolemono is a smooth, lemony soup and can be found at almost any Greek restaurant. But never fear, you can make it at home as well! It is wonderful in the summer or winter, with the perfect balance of tart lemon and creaminess. This recipe has been adapted from Kokkari by Erik Cosselmon and Janet Fletcher (Chronicle Books, 2010) and is simple and delicious. It can be served as an starter or as a main course.
ingredients:
1. 1 boneless, skinless chicken breast, about 3/4 pound
2. 1 quart unsalted
chicken stock
-- or substitute with
vegetable stock
3. 1/4 cup long-grain rice (try
Jasmine Rice
)
4.
Trapani Sea Salt
and freshly ground pepper
5. 3 large egg yolks
6. 1/3 cup fresh lemon juice, plus more as needed
7. Chopped fresh dill for garnish
OPTIONAL: 3 tablespoons cornstarch dissolved in 3 tablespoons water (Adding cornstarch stabilizes the soup for a longer period, so it can be a useful addition if you plan to make the soup ahead of time)
Directions:
#1:
Place the chicken breast in a medium soup pot with the stock and 2 cups of water. Bring it to a simmer.
#2:
Add the rice and 1 teaspoon of salt, cover, and reduce the heat to low. Cook until the rice is soft - roughly 18 minutes.
#3:
Remove the chicken breast and let cool. When possible shred the chicken breast by hand into bite sized pieces.Return the broth to a simmer.
#4:
OPTIONAL: If using cornstarch, now's the time to whisk it in. Then return the broth to a simmer.
#5:
In a medium bowl, quickly whisk the egg yolks with the 1/3 cup lemon juice, then whisk in some of the broth to warm the eggs. Return the mixture to the pot and bring to a boil, whisking constantly (very important!). Remove from the heat. Stir in the shredded chicken. Taste and adjust the salt and lemon. Divide among soup bowls, topping each portion with chopped dill and pepper. Serve immediately.
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