The Kitchen Table Series

February: Rosemary Avgolemono Soup

For this Avgolemono Broth with Rosemary Bouquet Garni, (wrapped herbs in cheesecloth to keep the broth clean) begin by placing 4 cups (960 ml) high-quality chicken stock in a saucepan along with a bouquet garni made from 1 small rosemary sprig (about 3 inches), 1 bay leaf, and 2–3 parsley stems, tied securely. Bring the stock to a gentle simmer over medium-low heat and let it infuse for 12–15 minutes, keeping the heat low to prevent bitterness from the rosemary. Remove and discard the bouquet, then reduce the heat so the broth is hot but no longer simmering. In a bowl, whisk 2 large eggs until completely smooth, then whisk in ¼ cup freshly squeezed lemon juice until pale and lightly thickened. While whisking constantly, slowly ladle in 1 cup of the hot stock to temper the egg-lemon mixture. Gradually pour the tempered mixture back into the pot, stirring gently, and keep the soup off heat; the broth should thicken subtly and become silky without curdling. Season with ½ teaspoon kosher salt (adjust to taste) and ¼ teaspoon freshly cracked black pepper, then finish with 1 tablespoon extra-virgin olive oil. Serve immediately, warm and velvety, with the rosemary’s aroma lingering quietly behind the bright, emulsified lemon-egg broth.

Pairs with: Grilled Chicken and Saganaki

January: Crispy Chicken with Parmesan Polenta and Lemon Herb Pan Sauce

Season two boneless, skinless chicken breasts with salt and pepper, dip into beaten egg, then coat with a mixture of panko breadcrumbs and grated Parmesan. Pan-fry in olive oil over medium heat for 4–5 minutes per side until golden and cooked through, then set aside. Meanwhile, bring four cups of water or chicken stock to a boil, whisk in one cup of polenta, reduce heat, and cook gently for 20–25 minutes, stirring often, until creamy; finish with butter, grated Parmesan, and salt. In the same pan used for the chicken, melt butter and sauté minced shallot for about one minute, add chicken stock, lemon zest, and lemon juice, and simmer briefly to reduce. Stir in chopped herbs, then serve sliced chicken over warm Parmesan polenta, spooning the lemon herb pan sauce over the top.

Pairs with: Northern Italian Pinot Grigio