Have a lemon soup

Every year since we first moved to Seattle in 1994, we've gone to the fall Greek Festival at Saint Demetrios Greek Orthodox Church.  After sixteen years this festival draws us in with the dancing (little kids dress up and perform traditional Greek dances on stage), food and a Greek market that will knock your socks off.  It's the ideal place to stock up on blocks of feta, kalamata olives, fresh-pressed olive oil, salty capers and fresh baked breads and baklava.  And the ladies at the checkout will pinch your cheeks and sweetly ask if, "you want another loaf of bread, honey? God bless you." It's a marvelous experience, and I'm always amazed at the camaraderie between the people at the festival, it's like a big family and they welcome you in with kindness and their delicious cuisines. This year was the 50th anniversary of the Greek festival, and we were there again with our tokens, and after a stop at the market, sat down and enjoyed a few favorites - avgolemono soup, lentil soup, Greek salad, and mini donut holes.  Everything I tried made me want to master the art of Greek cooking, and promptly pick up some books and spices to do so.  Until then, here's a recipe for their lemon soup, that requires only a few basic ingredients - eggs, rice, chicken broth and lemon. When all mixed together a heavenly combination is created.  I'm still trying to figure out how they season their lentil soup, it's the most flavorful I've ever tasted, I'll keep you posted on that quest.

AVGOLEMONO SOUP (GREEK LEMON SOUP)

Ingredients
6 cups chicken stock
1/2 cup long-grain rice
3 egg yolks
1/2 cup lemon juice
Salt and pepper
Chopped parsley

Bring the chicken stock to a boil in a large sauce pan. Toss in the rice, and reduce to a simmer. Cook until rice is tender, about 25 minutes. While you wait, whisk together the egg yolks and lemon juice.

When rice is done, turn off heat. Remove about a ladle full of the hot broth, and whisk it into the egg-and-lemon mixture. When combined, take this mixture and whisk it into the sauce pan. Return the pot to medium heat, and cook until soup is hot, but not boiling.

Garnish with parsley and a slice of lemon, and serve.

rigatoni is d best

rigatoni "d" is a special dish from maggiano's. we ordered it once because our waiter said it was the number one best selling item in all restaurant locations across the country, and because you can't go wrong with mushrooms, garlic cream sauce and marsala wine. no, you cannot. it's been a little while since we've gone back to maggiano's and Dan and I were both craving it. So with a little googling he found the recipe and we made it at home. It was really good. I did a little trick where I swapped out the heavy cream for whole milk, and then thickened it a little with flour. for full flavor and richness, and if you want to try the real deal, the milk trick is not recommended. stick with heavy cream. everything else was spot on.

Rigatoni "D"
Based on a favorite from Maggiano's

2 tablespoons extra virgin olive oil
10 ounces button mushrooms (pick the littlest ones, tops the size of a dime or nickel)
3 tablespoons balsamic vinegar
1 yellow onion, chopped
2 teaspoons garlic, chopped
salt and pepper
1 lb chicken breast, cut into 1 to 1 1/2 inch pieces
2 cups chicken stock
1 cup marsala wine
1/4 cup white wine
2 cups cream (or whole milk)
1 lb rigatoni pasta
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
2 tablespoons parmesan cheese, grated
parmesan cheese, shavings (garnish)
chopped fresh parsley (garnish)

Heat oil. Saute mushrooms in balsamic. Saute onion and garlic in heated oil until browned lightly. Once mushrooms are done and have absorbed most of the balsamic, add to onion and garlic mixture. Season with salt and pepper. Add chicken (cook separately in a pan or use a rotisserrie chicken). Add chicken stock, Marsala, and white wine. Add more Marsala for flavor as needed. Cook until reduced by half. Add cream and bring to a boil.

Cook rigatoni in salted water until al dente. Add drained rigatoni to chicken mixture in pan and finish with basil, parsley, parmesan cheese, salt and pepper.

lemon + capers = chicken piccata

ever since my mom introduced me to this dish a few years ago, I have been obsessed.  I became even more obsessed when I discovered that it's pretty breezy to make.  it's just browning some chicken, squeezing some juice and making a little sauce out of the juice and capers. easy breezy. lemon and capers. pure enjoyment.

CHICKEN PICCATA

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers
1/3 cup fresh chopped parsley

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt half of the butter with half the olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt remaining butter and olive oil together. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Serve with pasta, I usually toss the pasta with the remaining sauce from the chicken.