Green Gazpacho (from jp)

Green Gazpacho (from jp)

(Recipe from The Enchanted Broccoli Forest, p.46)

4-6 servings

3 green tomatoes (3" diameter)
1 medium-sized green bell pepper
1 medium (7") cucumber
4 scallions
1 medium clove garlic, crushed
1/4 cup (packed) minced parsley
juice from 2 juicy limes (about 6 tbsp juice)
1 medium (4" long) avocado
3 cups cold water
1 tsp salt
lots of fresh black pepper
1 tbsp freshly-minced basil (or 1/2 tsp dried basil)
2 tbsp olive oil
1 tsp honey

optional: an extra avocado, sprigs of fresh thyme for garnish

Cut the tomatoes, pepper and cucumber in 1/2" chunks.  Mince the scallions (white and green).  Combine these in a large bowl along with garlic and parsley.

Mash the avocado(s) with the lime juice.  Add this, along with all remaining ingredients, to the cut vegetables.  Mix well.  (Optional: puree all or some.)

Chill until very cold.

jp

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Black Chicken Soup

Black Chicken Soup
by Chef Chai Chaowasaree

1 silkie chicken (about 2 pounds), whole or halved
3 thumb-sized pieces ginseng root
6-1/4 cups water
1 thumb-sized piece ginger, smashed
2 large heads garlic, halved
1/2 tsp whole peppercorns
Salt or soy sauce to taste
5 dried figs
Sliced green onion for garnish

Cut chicken in half if necessary to fit pot; otherwise leave whole. Soak ginseng in water 1 hour.

Place ginseng and its soaking water in pot; add chicken, ginger, garlic, pepper and salt. Bring to a boil and skim impurities. Reduce heat to a very low simmer (no bubbling at all) and cook until chicken is fall-off-the-bone tender, 2 to 4 hours. Or cook in a crock pot on low heat, about 6 hours. In last hour of cooking, add figs.

Strain soup and de-bone chicken if desired, or serve with root pieces. Garnish with green onion.

Nutritional information unavailable.
From http://starbulletin.com/2002/08/28/features/story1.html the Honolulu Star Bulletin

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Tator Soup (from Princess Re)

Tator Soup (from Princess Re)

Bake 3-5 lbs. potatoes, scoop out the innards.

Saute 1/2 cup onion (recipe calls for 1-1/2 cups but that is too much)

Add potatoes and 1 qt. chicken stock or qt water with lots of chicken bouillon cubes)
1 qt. half 'n half or milk
1 lb. cheddar cheese or more.
Salt, pepper and cayenne

Yours in cooking,
Marie - Funny Farm

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Aziza's Pork and Mushroom Stew

Aziza's Pork and Mushroom Stew

1 pound Pork Loin, boneless (any lean cut works)
2 tbsp Butter
1/4 cup dry White Wine
1 (10-3/4 oz) can of Chicken Broth
1 tbsp dried Parsley
2 cloves Garlic, minced
1/4 tsp dried Thyme
1/4 tsp Pepper
1 Bay Leaf
1 cup Carrots, sliced
3 small Potatoes, pared and diced
1 serving (2 cups) of White Sauce (in Joy of Cooking works)
5 oz Pearl Onions
1-1/2 cups Mushrooms, sliced
1/2 cup cold Water
1/4 cup all purpose Flour
1 tbsp Lemon Juice

Cut pork into 1" cubes. In a 3 qt saucepan, brown pork, half at a time, in hot 2 tbsp. of butter. Return all meat to pan. Stir in the wine, broth, parsley, garlic, thyme, pepper and bay leaf. Bring to boiling; reduce heat. Cover and simmer 40 minutes, stirring occasionally.

Make 2 cups of the white sauce.

In a separate saucepan, cook carrots 10 minutes; add potatoes and cook 10 minutes more.

Add onions, white sauce, carrots, potatoes and mushrooms to the pork mixture. Return mixture to boiling. Reduce heat; cover and simmer for 15 minutes more or until veggies are crisp-tender. Remove bay leaf.

Combine flour and water; add to stew with lemon juice. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.

Debbi

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Another of Kate's Stock Recipe Ideas

Another of Kate's Stock Recipe Ideas

There's no reason you can't use pork bones for stock. Take the bones left from chicken and pork and put them back in the oven for 20 minutes at around 325°F. When you can smell them, take them out.

Paul Prudhomme did that on his show years ago - he collects bones after the guests eat the meat. Baking them kills off any germs and the carmelization adds color to your stock.

Never boil the stock, just barely simmer it or you get that protein all in the stock and it makes a scum and the broth is never clear.

Pork bones in red sauce are great too, they add that gelatinous thickness you can't get from a slow cook. Cook's magazine added actual gelatin to something on tv a week ago and it really kind of turned me off, why not just cook it right to start with? Unless you are really pressed for time, which I generally am not.

Kate
(1/21/12)

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Garlic Soup

Garlic Soup

1 bulb Garlic, coarsely chopped
2 tsp Olive Oil
4 cups Chicken Broth
2-4 large Egg Yolks, beaten

Optional:
1/2 cup Dry Red Wine

Sauté garlic in the olive oil until translucent and tender. Add the chicken broth. Bring to a slow boil, then reduce the heat and simmer gently until the garlic is mushy, about 30 minutes.

Push the soup through a potato ricer or strainer into a small pot. Add the egg yolks slowly, stirring all the while. Return to the stove and heat until thickened, add the wine slowly if using. When all is incorporated, serve or chill. It is delicious either way.

Can be served with dollops of sour cream on top and/or with bread.

Debbi
(1/6/10)

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Homemade Tomato Soup Ideas and Tips

Homemade Tomato Soup Ideas and Tips

Try roasting the tomatoes in a little olive oil first. Then make soup in usual way, ie cook onions*, add chopped veggies, seasoning, whizz in a blender or whatever, add stock, a little cream if feeling rash. I'm sure you know the drill.

*Or roast along with.

In fact, roasting any veggies before souping them works a treat. Beetroot - to die for!! Sweet potato and red bell peppers, too.

Carol - soup addict.
(10/9/09)

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Garlic Tomato and Tomato Bouillon Soups (two recipes)

I am a lifetime member of World Wide Recipes. I searched my archives for tomato soup and found the following that look pretty good:

Easy Garlic Tomato Soup

3 tbsp (45 ml) extra-virgin olive oil
3 large cloves garlic, crushed or finely minced
2 tbsp (30 ml) paprika
2 (1-lb - 450 g) cans or 2 lbs (900 g) fresh tomatoes, chopped
3 cups (750 ml) chicken stock
3 cups (750 ml) water
Salt and freshly ground pepper to taste
Hot sauce to taste
Butter
6 slices French bread
1/2 cup (125 ml) grated Parmesan cheese

Heat the olive oil in a stew pot. Saute the garlic until oil is infused. Raise the heat slightly and add the paprika. Saute until the paprika just begins to sizzle. Add the tomatoes, stock, water, salt and pepper and simmer for 20 minutes.

Butter slices of bread liberally. Press one side of each piece into the grated parmesan. Broil until bubbling, watching to make sure the parmesan doesn't crisp.

Reduce heat on the soup. Add a few dashes of hot sauce and serve by placing one crouton in each bowl and covering with soup. Serves 6.

---

Tomato Bouillon

4 to 6 cups (1 - 1.5 L) tomato juice
1 bay (laurel) leaf
1 rib celery with leaves, chopped
2 tbsp (30 ml) fresh or 2 tsp (10 ml) dried basil
2 tbsp (30 ml) fresh or 2 tsp (10 ml) dried chives
1 tsp (5 ml) fennel seeds
2 - 4 whole cloves
Salt and freshly ground pepper to taste
Optional garnish: sour cream

Combine all ingredients except the sour cream in a small saucepan and bring to a boil over moderate heat. Simmer for 5 minutes, stirring occasionally. Strain and serve hot or cold. Garnish with sour cream if desired. Serves 4 to 6.

janet, spinsterweaver
(10/9/09)

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Congee

Congee
Combined prep and cooking time ~2 hours 30 minutes.

Congee is not considered a gourmet food. It falls more into the category of comfort food for invalids as the rice is cooked to the point of destruction, and is easily digestible. There are few hard and fast rules, and probably as many congee recipes as cooks in Southeast Asia. While there are a number of regional variations, basically a congee is nothing more than a rice porridge made using a meat or fish stock as a base instead of water, perfumed with appropriate aromatics and a small amount of meat or fish for protein added back in after the cooking is complete.

Traditional recipes usually start with the preparation of the stock, which also yields the protein which will later be reincorporated at the end of cooking. It don't usually follow the traditional method for several reasons. Most call for simmering the meats for several hours, and boiling tends to change the flavor of meats, particularly chicken. Boiling also alters the texture of meat, and I don't think for the better. Also, the traditional approach turns the preparation, which already requires quite a bit of attention over the last half hour to forty-five minutes, into an all day multi-pot affair.

So, here is my quick and dirty recipe:

Bring six to eight cups of chicken stock, preferably your own homemade from the freezer, to a boil. When the stock reaches a boil, add three skinless half chicken breast fillets. Immediately reduce the heat and poach the chicken breasts for fifteen to twenty minutes regulating the temperature so that the poaching bath remains between 160°F and 180°F.

At the end of the poaching time remove and reserve the chicken. To the poaching stock add 1/2 tsp. salt. 3 or more Tbsp. rice wine. (left over saki is fine) 3 slices of fresh ginger cut 1/4" thick (or 3/4 tsp ground dried ginger) 3 to 4 green onions sliced in 1/8" rings, or 1/2 well washed leek. With either the onions or the leeks you can include the soft green tops. Finally add one cup of rinsed and well drained long grain white rice. Cover the pot and bring it slowly to the gentlest possible simmer allowing it to cook for 1-1/2 to 1-3/4 hours. DO NOT allow this to boil! During the last 1/2 hour to 45 minutes you will need to stir the pot fairly constantly or the rice will burn and stick on the bottom. We are not making nice fluffy rice here. We are making an aromatic porridge that should be the
consistency of oatmeal when finished.

While the rice is cooking, take one of the half breasts and cut it into 1/4 to 1/2" die. This will be blended back into the rice mixture once cooking is complete. Refrigerate and reserve the other two half breasts for chicken salad or other poached chicken recipes.

At the end of cooking, stir the diced chicken back into the congee. Chicken congee should be served hot, and may be garnished with one of more of the following: fresh grated ginger, sliced green onions, chopped cilantro or sesame oil.

Congees can also be made using leftover cooked beef, pork or even firm fleshed fish instead of poached chicken, and can also be a way to use up leftover vegetables. The cooking stock for the rice, and the aromatics added, though, should be selected to compliment the flavor of the meat or fish as it was originally prepared, as should the garnish. Proportions are not critical except for the rice to
stock. Too little rice and you wind up with gruel, too much rice, or too much heat, and the mass in the pot can solidify. 1 cup rice to 6 to 8 cups of stock is, however, a pretty safe ratio.

Randall
(3/10/09)

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Turkey and Wild Rice Soup (great for leftover turkey!)

Turkey and Wild Rice Soup (great for leftover turkey!)
Serves around 12

I just got an order from them with a handful of imps, so I don't need any more. But here's a recipe anyway in the spirit of Thanksgiving feasting.......

4 to 5 (10.75 oz each) cans condensed chicken broth
2 cups water
1/2 cup wild rice
     (I use a package of Uncle Ben's Long Grain and Wild rice, and use their spice packet)
1/2 cup finely chopped onion (I use 2 bunches of green onions)
1 cup chopped carrots
1 cup chopped celery
1 cup whole kernel corn ( I usually use a whole pkg of the frozen one - the smaller pkg)
1/2 cup margarine or butter
1/4 cup flour
1/2 tsp salt
1/4 tsp poultry seasoning
1/4 tsp pepper
2 cups half and half (the fat free one works fine)
2 to 3 cups cubed turkey or chicken (cooked)
8 slices bacon - fried crisp and crumbled
3 tbsp. diced pimento

Add the Rice ( I use original or the herb one) to the chicken broth and water in a large pan Bring to a boil and simmer for 30 min. Add veggies and turkey.

In separate pan, melt the butter. Stir in the flour and stir till bubbly Add in poultry seasoning, salt and pepper and the half  & half. When smooth and bubbly add to the rice mixture, stirring constantly until well blended. Simmer 30 minutes.

christyhco
(11/22/07)

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Chili Verde (Green Chili Stew)

Here's a Green Chili Stew recipe that was given to me by the folks who ran the roasted Hatch chile stand where I bought roasted chiles this year.

Hatch chilies are a long, wide-shouldered chili in the New Mexico chili family. Use something similar if you can't find New Mexico or Anaheim chilis. Some recipes assume that the chilis will be roasted and peeled before using. Since this recipe doesn't mention it either way, use your judgment. Personally, I use the already roasted ones. You can roast the ones you buy fresh from the store, use already-roasted and frozen ones, and probably even canned ones.

(I tend to use chile and chili interchangeably; sorry about that to anyone who finds it disconcerting.)

Chili Verde (Green Chili Stew)

3 pounds pork (cubed into 1/2" pieces)
3 onions (chopped)
3 cloves garlic (minced)
1 tbsp Oregano (crumbled)
8 Hatch Green Chilies (seeded and cut into 1/2" strips)
3 tbsp flour
water
salt and pepper
lard or olive oil to saute meat

Cut away excess fat from pork and cut into cubes. Brown pork in lard or olive oil. Remove from pan and sprinkle pork with flour. Brown onions and garlic in frying pan until transparent, but not brown. Add pork, oregano and chilies to onion garlic mixture and add water to cover the other ingredients. Simmer 2 to 3 hours. Add salt and pepper during last 1/2 hour.

jp
(11/29/06)

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Chile Verde from the Valley of the Sun

Here's a recipe from The Border Cookbook, by Cheryl Alters Jamison and Bill Jamison. The book's subtitle, which describes its content, is "Authentic Home Cooking of the American Southwest and Northern Mexico." (Valley of the Sun refers to an area near Phoenix, Arizona)

Chile Verde from the Valley of the Sun
Serves 6.
...Green chile stews in northern New Mexico can be fiery. Farther west in Arizona, similar dishes more often sooth than sizzle, like this pork version made with mild pods and tomatoes.

2-1/2 pounds pork Boston butt, trimmed of fat and cut in 3/4" cubes
1 cup chicken stock
1 medium onion, chopped
6 garlic cloves, minced
2 (14-1/2 oz) cans Mexican-style stewed tomatoes, undrained
2 cups chopped roasted mild green chile, preferably New Mexican or Anaheim, fresh or frozen
1 tsp dried oregano, preferably Mexican
1 tsp salt

In a large, heavy saucepan, combine the pork, 1/4 cup of the stock, the onion, and the garlic. Cook over medium heat, stirring often, until the liquid evaporates and the meat is browned, about 20 to 25 minutes.

Add the remaining stock and scrape up and browned bits sticking to the bottom of the pan. Stir in the tomatoes, chiles, oregano, and salt. Reduce the heat to a simmer and cover the pan. Cook for 2 to 2-1/2 hours, stirring occasionally, until the meat is quite tender.

The chile can be served immediately, but the flavor improves with a day's refrigeration and reheating. Serve steaming hot in bowls.

Hmmm... I thought the book had a few recipes for the green chile stews of northern New Mexico, but I can't seem to find them. Soup, yes. Sauce, yes. Enchiladas, yes. Stew, no.

jp
(11/29/06)

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Green Chile Stew

This recipe is from the Santa Fe School of Cooking Cookbook by Susan Curtis. It is similar to some green chile stew I ate in a Los Alamos diner a few years ago.

There are so many recipes and adaptations for green chile stew that it is impossible to list them all, and local cooks usually add what they have on hand. The following recipe consistently produces a rich, hearty stew. The piquancy of the stew depends upon the heat level of the chiles used, so choose the chiles that suit your taste. (They recommend roasted green chiles, a mix of hot and mild for a balanced flavor.) We use a tender cut of meat in classes due to the limited time frame. However, simmering a less-tender cut of meat prior to adding the vegetables will work perfectly well. This recipe is actually better when made a day ahead. Serves 8.

Green Chile Stew

3 tbsp vegetable oil
1-1/2 pounds beef sirloin or pork butt, cut in 1" cubes
1-1/2 cups diced onion
1 tbsp minced garlic
6 cups chicken or beef broth
1 pound red or white potatoes, cut in 1" cubes
2-3 tsp salt, to taste
3 cups roasted, peeled, chopped green chilies
3 tbsp diced red bell pepper
2 tbsp chopped cilantro, or to taste

Heat the oil in a 6-quart pot over high heat and brown the meat in batches. Set aside. In the same oil, saute the onions until golden. Add the garlic and saute 1 minute. Return the meat to the pan along with any juices that have accumulated. Add the broth, potatoes, and salt and bring to a boil. Reduce the heat and simmer for 1 hour, until the potatoes are tender. Add the green chiles and the red bell pepper, and cook 15 to 20 minutes more. Add the cilantro, stir, and serve.

jp
(11/29/06)

---

Here are a couple of websites that have recipes for green chile stew. Most share the New Mexico sensibilities.

http://www.vivanewmexico.com/food.recipes.cocinas.html
http://www.santafe.com/history/green_chile_stew.html
http://www.premiersystems.com/recipes/mexican/green-chile.html
http://www.fiery-foods.com/dave/nmcuisine.asp

You can see a lot of the variations that creep in, depending on the cook and the local style. I'm looking forward to seeing Jen's version of this dish.

jp

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Ham Bean Nirvana

Ham Bean Nirvana

Leftover meaty ham bone--if you don't have one, a couple of ham hocks will do, but this is really a classic leftovers recipe

4 cups dried great northern or navy beans (any white bean will do), picked over and washed

2 tsp dried rosemary
1 tsp dried thyme
3 cloves garlic, crushed--just smack em hard with a heavy can, throw out the peels and there ya go
4 whole peppercorns
Water to cover the beans at least twice over

I use a slow cooker for this, but you could also use a soup pot; it's really best with a slow cooker. Basically, throw everything in the cooker, put it on high with the lid on and come back 6-8 hours later.

You should have a slightly soupy incredibly good-smelling pot of ham beans waiting.

If you do this on the stovetop you'll have to bring it to a boil, then turn it down to a simmer and watch to make sure you don't boil off the water. Just replenish it if it gets low.

I serve this with steamed greens like kale, chard, collards or a mix thereof and corn bread. Put some of the "pot liquor" from the beans over the greens and corn bread and experience true Ham Bean Nirvana.

Notes
If this doesn't lead you to True Dried Bean Enlightenment, then there is no hope for your taste buds. These are that good, and extremely easy. This recipe makes a great deal, so be prepared to freeze leftovers.

Lynn S.
(11/26/06)

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"Kitchen Sink" Split Pea Soup

"Kitchen Sink" Split Pea Soup

2 to 2 1/2 pounds smoked pork shanks
garlic (lots!) chopped or pressed
2 onions chopped
a little olive oil
1# split peas
1/2 # navy beans
3 carrots chopped
1/4 - 1/2 head red cabbage chopped
2 - 3 cups broccoli florets
1/2 cup mild (or not!) red chile peppers or 1 red bell pepper chopped
1 cup frozen corn (or one can drained)
mushrooms sliced

Soak the navy beans overnight, change the soaking water a couple of times. Also overnight cook the pork on low in a crock pot.

Next morning remove the meat, bones and fat from the pork broth and reserve the meat. Add the split peas and beans to the broth and cook till the peas are disintegrated and the beans are soft. Brown the onion and garlic and add to the soup.

Add the carrots and cook until they are nearly done. Add the rest of the veggies and the reserved meat. Cook until the veg are as done as you like them.

Serve with a good bread, cheese and fruit.

Peace
Anne in NM
(10/26/05)

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Wild Mushroom Soup

Wild Mushroom Soup

Well uhhhh.... (shuffling my feet and looking embarrassed.) When all those folks started lining up outside the kitchen door with their bowls, I got kinda shy. I tried to figure out how to make enough chanterelle soup for 527 people and figured that, if I go every week and buy and freeze all the mushrooms I can get my hands on and make soup when I have enough, it's still gonna be about 6 years 'til I can feed the lot of you! So I figure I'll share the recipe I came up with instead. It was pretty rich!

1 lb assorted wild mushrooms (though domestic will do in a pinch)
1/2 small onion, finely minced
3 cups homemade chicken stock
6 tbsp butter
1/4 cup sherry
3/4 cup of heavy cream
salt and pepper to taste
pinch of thyme

Use any broken or crumbled pieces of mushroom and chop 2/3 of the total you have.

Sauté the minced onion in 3 tbsp butter until tender. Add chopped mushrooms and sauté until mushrooms are soft. Add chicken stock, a pinch of thyme and simmer for an hour or so.

Set aside and slice the remaining mushrooms nicely then sauté them in the remaining butter. When they are fully cooked, add 1/4 cup sherry and let warm for 5 or 10 minutes while you puree the mushroom and stock mixture in a blender or food processor. It won't be completely smooth, but fairly. Return this to the pot and add the sliced mushrooms and sherry. Bring to a simmer, reduce heat and add cream, salt and pepper to taste, just heating through. Serve and enjoy.

Made about 4 or 5 servings.

It was good. It was very good.

Joy in SF
(1/14/05)

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Chutney and Channa Dal

Chutney and Channa Dal

This recipe came from a cooking show on the BBC back in the '80s by actress Madhur Jaffrey.

1-1/2 cups channa dal or yellow split peas, picked over, washed and drained
5 cups water
1/2 tsp ground turmeric
2 thin slices of unpeeled ginger
1/4 to 1 tsp salt
1/4 tsp garam masala
3 tbsp ghee or vegetable oil
1/2 tsp whole cumin seeds
1 to 2 cloves garlic, peeled and chopped
1/4 to 1/2 tsp red chili powder

Put the dal in a heavy pot along with the water. Bring to a boil and remove any surface scum. Add the turmeric and ginger. Cover, leaving the lid just very slightly ajar, turn heat to low, and simmer gently for one and a half hours or until the dal is tender. Stir every 5 minutes or so during the last half hour of cooking to prevent sticking. Remove the ginger slices. Add the salt and garam masala to the dal. Stir to mix.

Heat the ghee in a small frying pan over medium heat. When hot, put in the cumin seeds. A couple of seconds later, put in the garlic. Stir and fry until the garlic pieces are lightly browned. Put the chili powder into the pan. Immediately lift the pan off the heat and pour the mixture into the pot with the dal. Stir to mix.

Phreadde
(10/29/04)

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Gazpacho

Gazpacho

(From 365 Great 20 Minute Recipes, by Beverly Cox)

1 medium cucumber, peeled, seeded and cut into chunks
1 small onion, quartered
1 (14.5 oz) can Mexican-style stewed tomatoes
Insides of 2 French rolls, crust removed
2 tbsp balsamic or red wine vinegar
2 tbsp olive oil
Salt
1 cup croutons

Dice half of the cucumber and set aside for garnish.

In a food processor or blender, combine the rest of the cucumber, onion, tomatoes, bread, vinegar, oil and 1 cup cold water. Puree until smooth.

Season with salt to taste. Ladle gazpacho into bowls and serve topped with diced cucumber and croutons

I usually leave out the onion, since there is some onion in the brand of Mexican-style tomatoes I use. And I usually forget about the bread and the water, since I never actually look at the recipe when I make it. A dollop of sour cream artistically swirled on top of the soup before serving is nice, too.

The Scullery Maid, getting hungry
(7/11/04)

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Colorado Cheese Steak (Hearty Sandwich) Recipe

Colorado Cheese Steak (Hearty Sandwich) Recipe

Last nights dinner was Colorado Cheese steaks, change in location obvious when you read the recipe :)

1 large yellow onion sliced into half rings thinly
1 large red bell pepper also sliced into thin strips
1 leftover bison steak
cheddar cheese
french rolls

Thaw out rolls in microwave so you can slice them. Toast under broiler for a few minutes until slightly browned.

Fry onion in small amount of peanut oil until nice and golden with a few burned bits (oops). Add pepper and thinly sliced bison steak. Cook until warmed through.

Pile pepper/onion/meat mixture on rolls, top with sliced cheddar cheese and toast under broiler until cheese melts.

No salt or spices needed, the steaks had some garlic and pepper on them when they were cooked but nothing else.

Serve with a pint of strong ale or really hoppy IPA.

It was quick and tasty, only thing I wish I had was a way to make good french fries or oven fries. :) The bison steak gave the whole dish a very different flavor than normal.
Oogie M.
(5/5/04)

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Green Pea and Egg Soup

On the Food Channel, I just saw a lady making green pea and egg soup, which I'd never heard of before. Makes me wish I could eat potatoes.

Saute onions, garlic, and cubed raw potatoes about 10 minutes. Add a 24 oz can of diced tomatoes and 1 and 1/2 cans of water. Simmer until potatoes are done. Add 2 cans of peas, including the juice. Simmer 1/2 hour. Float raw eggs on top and poach until done. The cook added 11 - an odd number for luck. slurp.

J. Gayle
(1/5/04)

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