Just yesterday, I passed a newly opened Greek restaurant at 17th and K Streets in Washington, D.C. It's called Kellari Taverna, and here's a Zagat interview of Kellari's owner. It's an upscale restaurant with a virtually all-seafood menu (which, combined with the recession, may pose a challenge to its success).Anyway, I stopped to peek inside. Very handsome decor. Then I read the restaurant's menu, which was posted outside.
My eyes immediately stopped at the word Avgolemono, a pale yellow soup made with lemon and chicken stock that sure warms you up on a chilly evening. I've always enjoyed eating that soup, but it is not an item that every Greek restaurant prepares. As far as I'm concerned, Avgolemono is Greek for "comfort food." I still have fond memories of the first time I ordered Avgolemono. It was at a Greek restaurant in Chicago.
Once I got home, I went online and started looking for Avgolemono recipes. They aren't easy to find.
I found this article on the website Serious Eats, which is accompanied by a recipe. The egg yolk addition looks a bit tricky. I've made Bearnaise sauce before so I know I'm capable of doing it, but there's simply no margin for error when it comes to incorporating egg yolks into a hot dish.
Maybe I'll try it sometime. Better yet, maybe I'll just let the chef at Kellari make it for me.
No comments:
Post a Comment