Tag Archives: Recipes

Ginger-Scallion Egg Drop Soup

21 Apr

Chinese Food. One of those things I have a love/hate relationship with. Like ice cream, or chocolate, or french fries. They’re always there for you when you need them but when you eat them you almost always regret it. If only goji berries and broccoli rabe were my comfort foods.

You guys know how I feel about eating chicken every day of the week, and this is another great recipe to switch it up a bit. The broth is infused with ginger, scallions, and spices and the chicken is poached right in the broth. Its a SUPER quick, REALLY delicious weeknight meal, just serve it with some plain or coconut rice and/or dumplings and you’ll have a praiseworthy meal. The soup is filling enough to just eat on its own, too.

I’ve never made an egg drop soup before so this was an experiment…my biggest issue? I was trying to photograph the whisked eggs going into the soup instead of constantly whisking, the most important part! It still came out really tasty but I would have preferred the eggs to blend in with the broth a bit more. Try it, and let me know what you think!

Ginger-Scallion Egg Drop Soup

Makes 2 main course servings or 4 starters

From Gourmet


6 scallions, divided

2 cups water

1 1/2 cups low-sodium chicken broth

1 2-inch piece ginger, peeled and sliced

1 skinless boneless chicken breast half (6 to 8 oz)

2 large eggs, lightly beaten,

1/4 teaspoon white pepper

Sesame oil

Smash 3 scallions and cut into 2-inch pieces, then put in a 2-quart saucepan with water, broth, ginger, and 3/4 teaspoon salt. Bring to a simmer, then poach chicken at a bare simmer, uncovered, until just cooked through, 12 to 15 minutes. Transfer chicken to a cutting board and let broth steep, covered, 10 minutes.

Meanwhile, chop remaining 3 scallions and shred chicken.

Discard scallions and ginger from broth and bring to a brisk simmer. Add beaten eggs in a slow stream, stirring constantly. Remove from heat and stir in scallions, chicken, and white pepper. Serve drizzled (lightly) with sesame oil.


Prosciutto-Wrapped Dates Stuffed with Parmesan + Pecan

6 Jan

Just a quick post with a recipe that my mom made while I was in Portland for Christmas. These are a delicious snack and a great hors d’oeuvre for a party. (Alert: Those attending our next party will be served these) And, I’m not gonna lie, I made them for breakfast the other day.

The best thing about these: you barely need to have any cooking skills to make them. As long as you know how to use a knife and an oven, you’re golden.

Prosciutto-Wrapped Dates Stuffed with Parmesan + Pecan

Adapted slightly from Kimberly’s Cuisine


12 slices prosciutto

12 dates

fresh block of parmesan cheese

whole pecans

freshly ground black pepper

Preheat oven to 350°. Place the pecans on a baking sheet and roast until the pecan halves are lightly toasted and fragrant. Let cool.

Raise the temperature to 425°.

Make a slit lengthwise along the date. If there is a pit, remove it.

Cut the parmesan into thin, 1 inch slivers.

Stuff a parmesan sliver and a pecan into each date.

Slice the prosciutto into strips and wrap one around each stuffed date. Place the dates on a baking sheet and bake until the prosciutto begins to crisp and the parmesan melts. Transfer dates to a serving dish and top with freshly ground black pepper.

I like these served warm. 🙂

Buttermilk Biscuits

15 Nov

I had a whole bunch of leftover buttermilk in the fridge last week after making Buttermilk bread with my friends and since that’s not the type of thing I use on a daily basis I decided I needed to use it up by making pancakes or biscuits. Well…you know I always love me some pancakes but this time I decided to make homemade buttermilk biscuits, just because I don’t make them very often. In fact the only times I tend to eat biscuits at all are when I am eating a Buttermilk Biscuit (breakfast) Sandwich from Clinton St Baking Co, or on family vacation when my mom’s best friend Janet makes Sawmill gravy and biscuits.

I figured these would be good to have around to eat with eggs for breakfast, or have with soup. I made my own version of a Buttermilk biscuit breakfast sandwich, sans the tomato jam, that was pretty good, but not as good, due to the fact that it was sans tomato jam. Since I’ve been making tons of soups lately, they were the perfect thing to go with white bean soup, potato leek soup, and Portuguese kale soup. Just wrap them in foil and heat them up in a warm (200°) oven and they taste fresh the next day! (or 2 days later…)

Buttermilk Biscuits

From Bon Appetit


3 cups all purpose flour

2 tablespoons sugar

4 teaspoons baking powder

1 teaspoon salt

1 teaspoon baking soda

3/4 cup (1 1/2sticks) chilled unsalted butter, cut into 1/4-inch pieces

1 cup buttermilk

Preheat oven to 425°F. Whisk flour, sugar, baking powder, salt and baking soda in large bowl to blend. Using fingertips, rub 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal. Add buttermilk and stir until evenly moistened. Using 1/4 cup dough for each biscuit, drop biscuits onto baking sheet, spacing 2 inches apart. Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.