Big Bowl of Love’s Cristina Ferrare brings culture to our kitchen. We don’t need to travel the world to taste the diversity, CF brings the flavors home to us. This episode infused with wonderful recipes will open your eyes to traditional, ethnic foods.
What’s on today’s menu?
- Avgolemono Soup
- Lamb Gyro with Tzatziki Sauce
- Greek Salad
My knowledge of Greek food stops somewhere around Greek salads and baklava. I am so excited about venturing out a bit in my cooking and trying these recipes. I don’t eat lamb so I may attempt a ground turkey version. I am sure it will be no where close to the lamb but wish me luck!
Now for a few BBOL tips:
- Avgolemono means egg and lemon soup. You only use the yolks for this recipe, so save the whites for an omelet!
- Separate the egg by rolling it back and forth
- Temper your eggs first before adding to the pot. You don’t want scrambled eggs. Whisk them, add about a ladle full of broth and whisk again. Do it quickly so you don’t cook them. Then add them very slowly to the broth so it doesn’t curdle. A very slow stream.
- Precook your orzo pasta. You don’t want it to cook in the soup because it absorbs the liquid and becomes thick.
- Buy roasted, cooked chicken from the store- it saves time!
- Use Panko crumbs, not fine bread crumbs.
- Shape lamb mixture like a small potato.
- Cook lamb mixture about 8 minutes. Let them sit about 10 minutes or room temperature before cutting so they don’t fall apart.
- Lemon really wakes up the flavor of a dish.
- You need to wrap your gyro so it doesn’t fall apart. Start by placing a piece of aluminum foil on the counter like a diamond. Fold the bottom portion towards the top, not quite meeting. Leave like ½”. Take the top points and fold it down slightly. The fold gyro and place it where ¾ of it is nestled inside. Pull the bottom up and the sides over one at a time. You should be good to go!
- Tzatziki dressing is great with pitas for a snack.
- Pull fork down the sides of the cucumber before slicing to make it pretty.
- Left over salad? Pile in a pita for a vegetarian meal or add it to your salad to give it a special twist.
Here are a couple of my OWN suggestions:
- When I have leftover egg whites, I never throw them out. If I don’t want to cook with them, I use them as a facial. Simply rub (not in your eyes or on your lips) the egg whites on your face and let dry. Gently wash it off and your face will instantly feel younger.
- If you have a family member who doesn’t eat meat, they don’t have to be left out. Veggie gyros taste great!
- This salad is so easy to make. Try to keep the basic ingredients around for when you need to whip up something fast. Just perfect for potlucks or picnics.
Dare to travel internationally in your kitchen. You may surprise yourself!
Links to OWN for the recipes:
http://www.oprah.com/own-cristinas-big-bowl-of-love/Avgolemono-Soup_1
http://www.oprah.com/own-cristinas-big-bowl-of-love/Lamb-Gyro-with-Tzatziki-Sauce_2