Egg Drop Soup
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Cooking time: 30 minutes for menu Cooking schedule: see below for menu instructions |
This meal has a Chinese flavor, but with the salmon and orzo we'll have to call it 'fusion' cooking. Egg Drop Soup is a classic Chinese first course. The Asian Orzo is something I came up with to go with the salmon, which, (I think) is based on something from the Barefoot Contessa.
Egg Drop Soup Time: 10 minutes
This would be best with homemade chicken stock but I'll be using 'store-bought'. The trick is to have the egg whisked lightly and only stir once after it's in the hot soup.
3 cups chicken stock
1 egg
1 tbs cornstarch (maizena) dissolved in 2 tbs chicken stock
2 green onions (scallions) (we'll use the rest tomorrow)
Clean the green onions: slice off the root, remove 1 layer of skin. Slice thinly, including 2 inches (5cm) of green top. Set aside. Heat 3 cups chicken stock to boiling. Crack egg into a medium bowl and whisk lightly. Dissolve cornstarch into 2 tbs of chicken stock. Stir into boiling stock, until thickened and clear. Slowly pour in egg. Stir once gently. Immediately remove from heat. Ladle into 2 bowls. Sprinkle with sliced green onion and serve immediately
Oriental Baked Salmon Time: 25 minutes
The combination of hot mustard with salty soy sauce is perfect with the sweet, slightly fatty salmon.
2 salmon fillet or steaks, 6 - 8 oz each (200 gr each)
1 tbs Dijon-style mustard
1 tbs soy sauce
2 tbs olive oil - or walnut oil if you have it
1/2 tsp garlic powder
Mix mustard, soy sauce, oil and garlic, whisking well to combine. Put salmon on a baking sheet with a lip. Spoon mustard mixture over salmon. Roast in 400F (200C) oven for 10 - 15 minutes, depending on thickness. Salmon will be done when it flakes easily, slightly pink in the center is fine. Remove from heat and serve with remaining sauce on the side.
Oriental Orzo Time: 25 minutes
This is so easy to make, put everything in the pan and cook, yet the flavors are complex and pair well with salmon.
1/2 cup orzo
1 1/4 cups chicken stock and water
4 tsp soy sauce
1 tsp brown sugar
2 tsp sesame oil - or walnut oil
1 tbs sesame seeds
Put orzo, brown sugar, soy sauce and stock in a small pan and bring to a simmer on medium heat. Turn heat to low and simmer until done, stirring occasionally. All stock will be absorbed. Stir in sesame oil and seeds and serve.
Sautéed Sliced Brussels Sprouts and Shallots Time: 15 minutes
With just a hint of soy sauce these take on a lovely color. Brussels sprouts are not bitter if not overcooked. Allow these to stay just on the crispy side - cooked but not overcooked!
12 - 15 medium Brussels sprouts
2 shallots, medium (1.5 - 2 oz each, 45gr)
1 tbs olive oil
2 tsp soy sauce
Peel and slice shallots. Slice off stem end of sprouts and remove any wilted or damaged leaves. Cut each sprout in half through the stem and, then slice each half in thirds, also through stem end. Heat oil in medium nonstick skillet over medium-high heat. Add shallots and sauté until tender. Add sprouts and sauté until crisp-tender, about 7 minutes, stirring often. Add soy sauce, stir well to combine, reduce heat and sauté for 3 - 5 minutes longer. Serve.
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Cooking schedule: 30 minutes for menu |
Crack egg into bowl and whisk
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Cooking for Two? Or more?
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