YIA-YIA'S AVGOLEMONO
This is my Yia-yia's (greek for grandma) original recipe. She made this for us whenever we got sick, but also as an appetizer at big family get-togethers. I've seen lots of recipes with sauces and vegetables, etc. but this is a simple, original recipe. It's supposed to be fairly neutral except for the lemon.
Provided by Melanie Wilke
Categories Greek
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Bring the chicken broth to a boil.
- Add the orzo noodles to the broth and cook, covered, on a very low boil, until the noodles are al dente- it should take 8-12 minutes, roughly.
- While the orzo is cooking, separate the whites from yolks, and put the whites in a very large mixing bowl.
- Beat the whites until they're as fluffy as you can get them.
- Add almost all of the juice from the lemon (keep a little left over in a small bowl- people will use this later for adjusting the taste of their own soup).
- Beat the egg-lemon mixture again, get it very fluffy.
- Add the yolks, and beat.
- When the orzo noodles are done, remove the pot from the heat.
- Add one ladleful of broth (avoid the noodles) to the egg-lemon mixture, and beat until fluffy.
- Continue, one ladle at a time, until you can't get any broth out of the pot.
- Pour the contents of the bowl back into the pot, and cook it slightly below a boil for just a few minutes.
- DO NOT allow it to boil- the eggs will cook too much and you will get a grainy white residue in your soup.
- Serve immediately with thick bread and offer the extra lemon juice to anyone who would like their soup to be more citrusy.
Nutrition Facts : Calories 168.5, Fat 3.8, SaturatedFat 1.1, Cholesterol 93, Sodium 535.1, Carbohydrate 22.6, Fiber 1.2, Sugar 1.6, Protein 10.2
YIA YIA'S AVGOLEMONO
It took some time to get my mother-in-law to share her coveted Greek recipes. This is a family favorite. Serve with freshly ground pepper and warm, crusty bread.
Provided by deuxbebes
Categories World Cuisine Recipes European Greek
Time 2h
Yield 8
Number Of Ingredients 9
Steps:
- Place the chicken, salt, onion, carrots, celery, and water into a stock pot. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the chicken is tender, about 1 1/2 hours. Skim away any scum that forms as the chicken simmers.
- Strain and reserve the broth in a clean pot. Pick the meat from the chicken, discarding the bones, skin, and vegetables. Cut the meat into small pieces, and set aside. Bring the broth to a boil over medium heat and stir in the orzo pasta. Let simmer 20 minutes.
- While the orzo is cooking, beat the egg whites to stiff peaks, then whisk in the egg yolks until completely incorporated. Measure out 2 cups of the simmering broth, and combine it with the lemon juice. Slowly pour the lemon mixture into the eggs while whisking continuously until incorporated.
- When the orzo is nearly done, return the chicken meat to the soup, and cook until reheated. Stir in the egg mixture, stirring gently until incorporated into the soup. Serve immediately.
Nutrition Facts : Calories 245.7 calories, Carbohydrate 19.6 g, Cholesterol 84.4 mg, Fat 10.7 g, Fiber 1.8 g, Protein 17.6 g, SaturatedFat 2.9 g, Sodium 324.3 mg, Sugar 3.3 g
YIA YIA CHICKEN AVGOLEMONO SOUP
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- In a large stock pot, bring 10 cups water, celery, carrots, onions, chicken, 1 teaspoon salt, and 1 teaspoon pepper to a boil. Lower the heat to medium-high and simmer until the vegetables are soft and the chicken is cooked, 45 minutes to an hour. Strain the vegetables and chicken, making sure to reserve all liquids.
- Put back all the original liquids into the stock pot, plus 3 more cups water and the rice. Bring to a boil, and then lower the heat to medium.
- Meanwhile, remove the meat from the chicken, shred and put to the side. Put the vegetables in a blender and puree, and put to the side. Put the egg whites in the blender and beat on high for 2 minutes. Add the yolks, lemon juice and cornstarch.
- When the rice is almost completely cooked, add the veggie puree, shredded chicken and the remaining salt and pepper. Take off the heat. Temper the egg mixture by adding about 1 cup hot soup to the blender while blending on low, making sure not to scramble the eggs! Slowly add the egg mixture to the pot, stirring constantly. Taste for salt and pepper.
SOUPA AVGOLEMONO
This recipe is from epicurious.com; there was a particular recipe for Avgolemono that one dissatisfied user reviewed and posted this variant instead in the user comments... The user: aka "A Cook from Boston, MA". I have modified some of the directions to be more concise and to be in a more recipezaar format. "I'm 34 and have been making this since I could stand up on the stool in my Yia Yia's kitchen (my grandmother who is now 80 yrs. old). This recipe will make a perfectly balanced salty, rich, filling, comforting soup. I sometimes add more than juice of 3 lemons, as the sourness is the best part of the taste! You should taste lemon, richness of eggs, salt of chicken, and starch of rice, in that order and you've made it perfectly. You can also add thin pieces of shredded chicken meat (pull off bone in strips), although classic recipes don't include chicken, vegetables, garlic or any of the ingredients many reviewers added to "fix" this recipe. Try mine and you'll be hooked for life!" Enjoy! - Frostyfire03530
Provided by Nathan Waters
Categories Greek
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Boil broth, add orzo and simmer until tender; 20 minutes.
- (Meanwhile, cut lemons and squeeze; reserving the juice.).
- Whip (egg) whites until medium peaks (form), add (egg) yolks beating continuously, add (lemon) juice beating (continuously).
- Temper eggs with 2 cups broth, adding in constant slow stream while continuing to beat furiously so you do not curdle the eggs.
- Add egg mixture back to remaining broth -- When reheating, do not re-boil - heat slowly until very warm or you may curdle the eggs.
- Add black pepper to taste.
- Serve.
- (Optional: Garnish with thinly sliced lemon.).
Nutrition Facts : Calories 401.1, Fat 11.1, SaturatedFat 3.2, Cholesterol 216.5, Sodium 3217.1, Carbohydrate 44.2, Fiber 5.2, Sugar 2.9, Protein 34.9
AVGOLEMONO
Steps:
- In a medium saucepan, bring the stock to a boil. Stir in the rice and cook until tender, about 8 to 10 minutes.
- Meanwhile, beat the egg yolks and lemon juice together in a large bowl.
- When the rice is tender, slowly ladle half of the hot broth into the yolks to temper them, whisking constantly. Whisk the egg yolk mixture into the broth and place over low heat. Cook, stirring constantly, just long enough to thicken the soup. Do not boil. Season to taste with salt and pepper.
AVGOLEMONO: CHICKEN SOUP WITH EGG-LEMON SAUCE
Steps:
- Place the chicken in a large pot and add enough water to cover the chicken. Bring to a boil and reduce the heat to low, skimming when necessary.
- Heat the oil in a separate pan over medium heat and add the onions. Cook the onions until clear, about 5 minutes. Set aside.
- When the chicken is cooked through, 45 minutes to 1 hour, remove from the broth. Let the chicken cool, and then pull the meat from the bones. Dice into large cubes and set aside.
- Add the bay leaves, carrot, leek and reserved onions to the broth and simmer, about 1 hour.
- Remove the carrot and leek from the broth and add the rice. Bring to a boil, and then turn the heat to medium-high to simmer until the rice is cooked to al dente, about 30 minutes. Add the chicken back into the broth. Add more water if needed.
- In a small bowl, beat the lemon juice and eggs together. Pour 2 cups of broth slowly into the bowl, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Add the salt and pepper. Serve hot.
YIAYIA'S PASTITSIO RECIPE
Steps:
- Preheat oven to 350 degrees.
- In a large dutch oven, cooking pasta according to package instructions. Once pasta is cooked and drained. Add back to dutch oven and coat with a splash of olive oil to keep noodles from sticking. Cover and set aside.
- This is the correct amount of salt needed to make delicious tasting pasta!
- In a cast iron skillet, heat olive oil and add in ground beef and onions. Saute until ground beef is browned and onions are translucent.
- Stir in salt, pepper, and cinnamon.
- Stir in tomato. Bring to a boil and reduce heat to low. Simmer for 10 minutes. Turn off fire and move pan aside.
- In a dutch oven, melt butter over medium heat.
- Make a roux (Flour and butter mixture to thicken bechamel sauce). Stir in flour and continue to stir until its coated in butter. Allow to cook for 3-4 minutes, stirring gently.
- Then, In a large microwave bowl, warm 4 cups of milk in microwave for about one minute. Add in two eggs and whisk well.
- Turn heat to medium high and whisk milk mixture into flour/butter. Add salt, pepper and nutmeg.
- Whisk constantly to smooth out any lumps and prevent the mixture from sticking.
- Keep your full attention on this step, as the mixture needs to constantly be whisked. It takes about 5 minutes or so for it to thicken. Once it thickens and reaches a pancake batter consistently turn off flame and remove from stove.
- NOTE: You will need either TWO 9 x 12 dishes or one DEEP 10 x 13 dish to properly fit the mixture and prevent the bechamel from overspilling.
- Next, spread about 1/2 cup meat sauce on bottom of pan -- just enough to cover the bottom.
- Layer half of the noodles and top with the meat sauce and 1/2 cup parmesan cheese.
- Layer the remaining noodles.
- Pour the bechamel sauce on top of the noodles evenly to cover.
- Lastly, sprinkle 1 cup of parmesan evenly on top of the bechamel sauce.
- Bake covered for 20 minutes, uncover and bake an additional 30-45 minutes, or until the top of the bechamel is golden brown.
More about "yia yias avgolemono food"
AUTHENTIC GREEK AVGOLEMONO SOUP RECIPE | HOW TO MAKE ...
From tasteofhome.com
- Prepare the chicken broth. In a large soup pot, combine the water, chicken, onion, carrots, celery and bay leaves. Bring to a boil over medium-high heat and then reduce to a simmer.
- Remove chicken and vegetables. After 2-3 hours, discard the veggies and bay leaves and remove the chicken from the broth. Separate the chicken meat from the skin and bones, shred and set aside.
- Cook the rice. Remove 1 cup of broth from the stockpot and set aside. Then, bring the remaining broth back to a boil and add the rice. Reduce to a simmer and cook the rice until tender, about 15-20 minutes.
- Prepare the avgolemono. While the rice cooks, prepare the avgolemono. In a stand mixer fitted with a whisk attachment, beat the egg whites to soft peaks; it will take 2-3 minutes.
- Add avgolemono to soup. Slowly transfer the avgolemono to the pot of broth and fully cooked rice on the stove. Stir to combine and then bring the soup to a simmer.
- Serve. Ladle the soup into bowls and top with a bit of the reserved shredded chicken, if desired. Garnish with fresh parsley, dill, oregano and lemon zest, and serve with crusty bread.
YIA YIA’S KITCHEN - WONG EATS
From wongeats.com
Estimated Reading Time 9 mins
YIAYIA'S BEST GREEK-AMERICAN DISHES - TASTE OF HOME
From tasteofhome.com
Author Christine RukavenaEstimated Reading Time 5 mins
YIA YIA’S- HOMEMADE GREEK FOOD - 200 PHOTOS & 208 REVIEWS ...
From yelp.com
4/5 (199)Location 404 E 69th St New York, NY 10021Cuisine Fast FoodPhone (212) 452-1210
YIAYIA’S EASY AVGOLEMONO | THE SUM - THOUGHTS + FOOD
From elizabethvalkanas.wordpress.com
Estimated Reading Time 2 mins
YIAYIAS DOLMADES - BIGOVEN.COM
From bigoven.com
Reviews 1Servings 30Cuisine GreekCategory Breakfast
MENUS FOR YIA YIA'S HOMEMADE GREEK FOOD - NEW YORK ...
From places.singleplatform.com
Location 404 E 69Th St, New York, 10021, NYPhone (212) 452-1210
YIA YIA'S- HOMEMADE GREEK FOOD - NEW YORK, NY - YELP
From yelp.com
4/5 (208)Location 404 E 69th St New York, NY 10021Cuisine Fast FoodPhone (212) 452-1210
YIA YIAS AVGOLEMONO RECIPES
From tfrecipes.com
YIA YIA CHICKEN AVGOLEMONO SOUP RECIPE
From crecipe.com
GREEK FOOD SAVANNAH - YIA YIA'S KITCHEN - EXPERIENCE ...
From yiayiasav.com
YIA YIA CHICKEN AVGOLEMONO SOUP | RECIPE CART
From getrecipecart.com
YIA YIA'S AVGOLEMONO
From crecipe.com
AVGOLEMONO (LEMON RICE SOUP) – YIAMAS WITH YIAYIA
From yiamaswithyiayia.ca
AVGOLEMONO - YIAHARA! COOKBOOK
From yiahara.com
YIA YIA'S- HOMEMADE GREEK FOOD 404 E 69TH ST, NEW YORK, NY ...
From yellowpages.com
YIA YIA'S AVGOLEMONO | RECIPE IN 2021 | AVGOLEMONO RECIPE ...
From pinterest.com
YIAYIA'S AVGOLEMONO SOUP - ST. PHILIP GREEK FOOD FESTIVAL
From nashuagreekfestival.com
AVGOLEMONO LEMON EGG SOUP - WONG EATS
From wongeats.com
YIA YIA CHICKEN AVGOLEMONO SOUP – RECIPES NETWORK
From recipenet.org
HOMEMADE GREEK FOOD | NEW YORK, NY | YIA YIA'S
From yiayiasnyc.com
AVGOLEMONO CHICKEN SOUP: THE GREEK WINTER NECTAR EVERY ...
From greekreporter.com
YIAYIA'S AVGOLEMONO SOUP - GREEK FOOD FESTIVAL
From nashuagreekfestival.com
YIA YIA CHICKEN AVGOLEMONO SOUP | RECIPE | AVGOLEMONO SOUP ...
From pinterest.com
YIA YIA'S AVGOLEMONO - REVIEW BY JOHNNY I - ALLRECIPES.COM
From allrecipes.com
ASTRAY RECIPES: YIAYIA'S DOLMADES
From astray.com
YIAMAS WITH YIAYIA
From yiamaswithyiayia.ca
YIA YIA'S AVGOLEMONO RECIPE - FOOD NEWS
From foodnewsnews.com
YIAYIAS KITCHEN RECIPES
From tfrecipes.com
COOKING WITH YIAYIA – GREEK AND MEDITERRANEAN COOKING AND ...
From cookingwithyiayia.com
YIA YIAS AVGOLEMONO RECIPE - FOOD & DRINK RECIPES
From fooddrinkrecipes.com
YIA YIA'S PANCAKE HOUSE & RESTAURANT
From yiayiashinsdale.com
MARRIED...WITH FOOD: AVGOLEMONO THAT WOULD MAKE YIA …
From marriedwithfood.blogspot.com
YIA YIA CHICKEN AVGOLEMONO SOUP - PLAIN.RECIPES
From plain.recipes
YIA YIA'S AVGOLEMONO | RECIPE | GREEK RECIPES, RECIPES, SOUP
From pinterest.co.uk
MY EASY GLUTEN-FREE AVGOLEMONO SOUP RECIPE - THIS MESS IS OURS
From thismessisours.com
YIAYIAS KITCHEN RESTAURANTS | AUTHENTIC GREEK & CYPRIOT FOOD
From yiayias.co.uk
YIA YIA'S KITCHEN - RESTAURANTS/FOOD, DINING - 10413 ...
From yia-yias-kitchen-md.hub.biz
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love