At the risk of being blocked from entering Greece, I share my version of this legendary classic. I took a few liberties with it, so be prepared. I hope they won’t confiscate my passport because Greece is one spot of this planet I want to go back to. My only visit was too long ago, back in 1994, with my very dear friend Gabi. That was one week that I can live to be 100 and will never forget. How fitting that this post is published on her day…  Happy Birthday, Gabi!

(inspired by Jeff Mauro’s The Kitchen)

2 quarts low-sodium chicken stock
3 boneless, skinless chicken breasts
1/2 cup rice
1/4 cup red quinoa
2 large eggs, separated
1 tablespoon lemon zest plus 1/2 cup fresh lemon juice
salt and freshly cracked black pepper
Chopped fresh parsley
fried shoestring carrots for topping (optional)

In a large stockpot, bring the chicken stock to a boil. Add the chicken breasts and then lower to a simmer. Simmer until the chicken is just cooked through, 15 to 20 minutes; remove to a bowl. Once cooled, shred the chicken and reserve.

Add the rice and quinoa to the pot with the chicken stock and cook until al dente, about 10 minutes.

In a large bowl, whisk the egg whites to soft peaks. In a medium bowl, whisk together the egg yolks and most of the lemon juice, reserving some to add later. Fold the egg yolk mixture into the egg whites. Once combined, ladle in some hot stock to temper the egg mixture, whisking constantly and adding the hot liquid slowly. Very slowly, add the warm whipped egg/lemon mixture into the pot, whisking constantly to prevent any curds or clumps from forming. Continue to cook over medium-low to medium heat, whisking, until the soup thickens, about 5 to 8 minutes more.

Add the shredded chicken and any reserved juices to the soup. Add the lemon zest and season with salt and plenty of freshly cracked black pepper. Taste and add additional lemon juice if needed. Add parsley and serve with fried carrots on top, if so desired.


to print the recipe, click here


Comments: This recipe was featured in a recent The Kitchen show, and I was intrigued by the fact that it is supposed to taste super creamy while being quite low in fat. The full amount of soup contains only two egg yolks. No butter, no cream, no sour cream, nothing. It is also very lemony, therefore the name avgolemono (egg and lemon) soup. The chicken and rice would almost be bystanders. Think of an egg drop soup, but one in which the eggs form a nice emulsion with the broth. Jeff Mauro started “messing” with the classic by adding orzo instead of rice. I say, if he can do it, so can I! Into mine went some red quinoa. But the real shocker came when I topped it with air-fried carrots.


This was so so good, I am glad I tried it. To be completely honest, credit should go to my beloved partner. I had planned to serve the carrots on the side just as added fun to our dinner. He grabbed a bunch and topped his soup with it. It looked interesting, and then his reaction made me do the same. Big wow moment!  If you have an air-fryer, consider preparing a bunch of these carrots to add to soups. Or salsas, or whatever. They are tasty, and addictive. Perhaps not as Greek as Pythagoras, but I bet he would have enjoyed them on top of his avgolemono…


ONE YEAR AGO: Sourdough Chocolate Twist Bread

TWO YEARS AGO: Dan Lepard Times Three

THREE YEARS AGO: Turkey Portobello Burger

FOUR YEARS AGO: Raspberry Ricotta Cake

FIVE YEARS AGO: In My Kitchen, April 2014

SIX YEARS AGO: Whole-Wheat Pasta with Lemony Tomatoes and Spinach

SEVEN YEARS AGO: Blood Orange Duck: A work in progress

EIGHT YEARS AGO: Grilled Mahi-mahi with citrus marinade

NINE YEARS AGO: Memories of Pastéis



I bet many of my readers will consider clicking away from the blog right now, because… lentils? Not the most popular item in the pantry. Radicchio? Not the veggie that jumps into the grocery cart of most shoppers. Both together? Thanks, but no thanks. Can I ask you to trust me on this? Actually it’s not even me you should trust, but someone with a lot more gastronomic fame: Melissa Clark. And credit should actually go to my beloved husband who not only found the recipe but made it for our dinner. So basically I am  giving to charity from other people’s wallets. But hey, I am the resident blogger. So there!

(adapted from Melissa Clark)

for topping:
half a radicchio head, thinly sliced
drizzle of olive oil
lemon juice to taste
1 avocado, diced very small
salt and pepper to taste
for soup:
3 tablespoons olive oil
1 shallot, chopped
1 tablespoon tomato paste
1 teaspoon ground cumin
¼ teaspoon kosher salt, more to taste
¼ teaspoon ground black pepper
1 quart chicken or vegetable broth
2 cups water
1 cup green lentils
1 large carrot, peeled and diced
Juice of 1 lemon, more to taste
3 tablespoons chopped fresh cilantro

Make topping and reserve in fridge by mixing all ingredients together in a small bowl.

Make the soup: In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes. Stir in tomato paste, cumin, salt, black pepper and sauté for 2 minutes longer.

Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.  Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot.  

Stir in lemon juice and cilantro. Serve soup and add a generous amount of radicchio slaw on top.


to print the recipe, click here

Comments: This soup was excellent served with a mixed olive sourdough (recipe published not too long ago in the blog, click here if you’ve missed it). I find it a bit hard to decide if the topping made the soup or if it would shine as brightly on its own. A perfect combination. We had leftover radicchio slaw, and found ourselves munching on small amounts once our bowls of soup were appropriately empty. Next day we improvised a full salad with the other half of the radicchio head, adding a bunch of goodies we had in the fridge.

We mixed radicchio, tomatoes, olives, and avocados together. Dressing was kept simple again, olive oil and lemon juice, right before serving we added a tiny touch of white balsamic vinegar. OMG this was good. Later on we decided that capers would have been perfect, and of course some feta cheese or other sharp cheese of your choice.

Simple dinner… Red snapper, a little rice and this tasty salad… 

The secret with radicchio is to allow it to sit with the dressing for a little while, or warm it up very very briefly to soften the leaves. But that is another method that I intend to share in the near future. The great thing about this preparation is that leftovers keep very well in the fridge for 24 hours. My lunch next day was this salad with a fried egg, sunny side up. I was a happy camper.

ONE YEAR AGO: Tres Leches Cake

TWO YEARS AGO: The Joys of Grating Squash

THREE YEARS AGO: Auberge-Pecan Walnut Bread

FOUR YEARS AGO: Gluten-free and Vegan Raspberry Bars

FIVE YEARS AGO: Lasserre, a French Classic

SIX YEARS AGO: Sourdough Bread with Walnuts and Dates

SEVEN YEARS AGO: Braised Brisket with Bourbon-Apricot Glaze

EIGHT YEARS AGO: The Real Vodka Sauce

NINE YEARS AGO: Pork Tenderloin and Blue Cheese




Bouillabaisse is a classic Mediterranean dish. Not to brag or sound like a pain-in-the-butt snob, but I once enjoyed a bowl in a wonderful restaurant in Nice. One of those unforgettable meals in which the setting, the company, the food, all conspired together to make you feel on top of the world. Or close enough. Where we live we have access to the very best beef you can dream of, but seafood? Not so much. So I realize that calling my humble seafood concoction “Bouillabaisse” is a bit of a stretch. The fish was previously frozen, same goes for the shrimp. I know that nowadays the frozen stuff is processed almost immediately upon fishing, but still… Cooking seafood in the middle of the country always seems a bit strange. However, I must say we were very pleased by how tasty it turned out. Not the same as sitting down for a beautiful meal in Nice, but… being at home with the fire-place going, and the three pups all cozy near us has its charm also.

(adapted from several sources)

3 pounds of mild fish, cut into large pieces (I used cod and red snapper)
1 pound large shrimp, peeled and de-veined
1 pound clams
1/4 cup olive oil
1/2 cup thinly sliced onions (I omitted)
1 fennel bulb, very thinly sliced
1 can stewed tomatoes
1 bay leaf
1/2 tsp saffron threads
2 tsp salt or more to taste
1 cup shrimp stock (made with shrimp shells, lemon and onions)
1 cup clam juice (store-bought)
fresh thyme
orange zest and a bit of juice
parsley leaves, minced

Make the shrimp stock.  In a sauce pan, add the shells, cover with water, juice of half a lemon and half an onion. Bring to a boil, then reduce heat and simmer for 30 minutes. Drain, reserve the liquid to use in the bouillabaisse. In a small bowl, mix a couple of tablespoons of the shrimp stock with the strands of saffron, rubbing them between your fingers to release the oils.  Reserve.

Heat the olive oil in a large pot on medium high heat. When the oil is hot, add the onions and fennel. Stir to coat the vegetables with the olive oil. Cook on medium heat until softened and fragrant, about 10 minutes. Do not let it brown. Add the tomatoes, bay leaf, thyme, the saffron infused shrimp stock, salt, orange zest and juice. Simmer gently for 10 more minutes. 

Add the pieces of fish, the shrimp, the reserved shrimp stock and the clam juice. Bring to a gentle boil,  add parsley, simmer covered for 5 minutes. Add the clams, cook for 10 minutes or so until they open and are cooked through. Keep the heat at a very gentle level.  Remove bay leaf before serving, adjust seasoning.  Wonderful with a nice piece of sourdough bread.


to print the recipe, click here

Comments: Traditionally, Bouillabaisse is served with a rouille on top. Think of a sauce made from hearty bread, olive oil, and other tasty suspects. I omitted, we had a slice of sourdough with it instead. I added a generous squirt of lemon juice to my bowl, it’s something I find myself doing so often, it always seem to make the food shine a bit brighter. If you want to simplify things even further, you can use just clam juice and water as the cooking liquid, but making shrimp stock is so simple, and it does intensify the seafood flavor in the soup. If you can find sea bass, definitely use it. It is the best fish, in my opinion, but as you can imagine, not easy to find in our neck of the woods.  And when we do find it, we must be ready to shell some serious cash for it.

The smell as this soup-stew cooks is something! The main thing to pay attention to is not to overcook the delicate seafood, and keep the heat at a very gentle simmer, because shrimp in particular tends to toughen up easily. I had considered cooking the shrimp sous-vide separately and just add it to the soup when serving, but ended up going the more traditional route. If you have a sous-vide gadget, keep in mind that it makes absolutely perfect shrimp, with a texture you cannot get any other way.

The resident oyster-shucker made sure we have the perfect appetizer to open this meal…

Totally off-topic: today marks my first anniversary of…..  braces!
One year down, one more to go (sigh)

ONE YEAR AGO: Bergamot-Cherry Macarons

TWO YEARS AGO: Roasted Veggies with Queso Cotija Dressing

THREE YEARS AGO: Creamy Broccoli and Mushroom Casserole

FOUR YEARS AGO: Maple Walnut Biscotti

FIVE YEARS AGO: Barley Risotto with Peas

SIX YEARS AGO: Oatmeal Fudge Bars

SEVEN YEARS AGO: Cauliflower Steaks

EIGHT YEARS AGO: Soft Spot for Chevre

NINE YEARS AGO: Quick sun-dried Tomato Crostini




Third Saturday of the month, it’s time to share a post about soup. For this month our hostess Camilla picked a very nice theme: Spring Has Sprung… we should make and blog about a soup to celebrate a favorite season of mine. Unfortunately this year spring is taking its time to enter our universe in all its colorful glory, but little by little the harshness of the winter is fading away.  My soup centers on zucchini, makes it a bit more toothsome with a nice helping of cauliflower, and more mysterious with a swirl of tahini right before serving. Mysterious? Quite an adjective for foodstuff. But if you don’t tell your guests what’s the “unusual” ingredient in the soup, they will never be able to guess. So mysterious it is…

(from the Bewitching Kitchen)

1 tablespoon olive oil
2 small shallots, minced
4 medium zucchini, sliced
1/4 of head of cauliflower, florets only
salt and pepper to taste
1 lemon, juiced (divided)
2 to 3 cups water
1/4 cup tahini
1/4 cup yogurt
additional yogurt and Sriracha for serving (optional)
toasted sesame seeds for garnish

Heat the olive oil in a large stockpot. Add the shallots, season lightly with salt and pepper, cook until fragrant. Add the zucchini and cauliflower, saute in medium-high heat until soft and the cauliflower starts to develop some golden color.

Add the water, half of the lemon juice, season with salt and pepper, cover the pan and reduce heat. Simmer for about 20 minutes.  Reserve 1 cup of liquid. Transfer the vegetables to a blender or food processor, and blend until fully smooth.  Return the pureed soup to the pan, add the reserved liquid until it reaches a consistency you like. Add yogurt, tahini, mix, and simmer just to heat through. Add the remaining lemon juice just before serving.

If desired, add a dollop of yogurt and Sriracha on the serving bowl, and sprinkle with toasted sesame seeds.


to print the recipe, click here

Comments: I am thrilled to participate of this month’s soup event. I was not sure I could make it, as – putting it mildly – life has been a bit stressful lately. But here I am to share a delicious soup which was perfect  for a Friday lunch with a lot of sun and even more wind. I tell you, we get constant reminders that we live in tornado alley. When the wind blows in Kansas, it doesn’t hold anything back. Note to self: get some ruby slippers…

To see the soups my virtual friends cooked for this month’s event, click on the link at the end of the post.

Wendy, thank you for organizing Soup Saturday Event,


Camilla, thanks for hosting!

ONE YEAR AGO: Black Sesame Macarons

TWO YEARS AGO: Fine Tuning Thomas Keller

THREE YEARS AGO: Cauliflower Tortillas

FOUR YEARS AGO: Majestic Sedona, Take Two

FIVE YEARS AGO: Secret Ingredient Turkey Meatballs

SIX YEARS AGO: Swedish Meatballs and Egg Noodles

SEVEN YEARS AGO: Italian Easter Pie

EIGHT YEARS AGO: Black Olive Bialy















Since it’s the third Saturday of the month, it’s time to enjoy the soup event organized by Wendy. This month yours truly is hosting, and I chose as my theme a farewell to the season that tortures me: Winter.  My apologies to those who like to shiver, who enjoy having to cover their feet, hands, ears and nose before heading outside, and don’t mind a heating bill in the triple digits at the end of the month.

We still have a few evenings here and there with ungodly cold temperatures, and for those evenings, a soup that warms body and soul is the best thing in the world. So I made it smokin’ hot. Literally. Remember my new toy  from last Christmas, the electric smoker? We’ve been using it a lot, I just did not have a chance to blog about it yet, but now it’s the perfect opportunity. I made a smoked tomato soup. Very simple in terms of number of ingredients, but incredibly flavorful due to the subtle applewood smoke component.

(from the Bewitching Kitchen)

10 large Roma tomatoes, halved
olive oil spray
salt and pepper
applewood chips for smoker
1 tablespoon olive oil
1 yellow bell pepper, diced
1 shallot, minced
zest and juice of one blood orange
1 cup of chicken stock
2 tablespoons heavy cream

Turn your smoker to 250 F and place a few applewood chips in the chamber, according to the instructions of your smoker.

Drizzle the tomatoes with a little spray of olive oil, and season lightly with salt. When the smoker reaches the right temperature, place the tomatoes, cut side down, on the tray. Close the chamber and allow them to smoke for 40 minutes. At the end of the smoking time, remove the skin, that should peel off easily.

In a large saucepan, saute the shallot and yellow bell pepper in olive oil, season lightly with salt and pepper. When soft and fragrant, add the zest of the blood orange add the tomatoes, breaking them up with a potato masher.  Simmer in medium heat for 5 minutes, add the chicken stock, cover the pan and simmer on low heat for 30 minutes.

Transfer the mixture to a blender, blend until smooth. If you like a very smooth soup, pass through a sieve to remove the tomato seeds.  If too thick, add some chicken stock or water. Pour back into the pan, add blood orange juice, heavy cream, simmer a few minutes, and adjust seasoning if necessary.

Serve with a drizzle of blood orange juice on top.


to print the recipe, click here

Comments: Talk about flavor!  What we’ve learned so far from our adventures with the smoker is that you don’t need that many added spices, in fact, it is best to mellow down the spices, so that the smokiness can shine. Even when tomatoes are far from their peak, the brief encounter with the smoke intensifies their flavor quite a bit. Very nice. If you don’t have a smoker, I suppose grilling the tomatoes could do a good job too. In that case, add some smoked paprika to the soup, while you are sauteing the veggies. If blood oranges are not available where you live (here, let me offer you a hug), you can use regular oranges, and decorate the soup with a drizzle or cream or yogurt.

I cannot tell you how happy I am to be saying goodbye to winter!  If you’d like to see what my virtual friends made for our Soup Saturday event, click on the link at the end of the post. Stay warm!

ONE YEAR AGO: Manchego and Poblano Soup

TWO YEARS AGO: A Smashing Pair

THREE YEARS AGO: Spinach and Mushroom Stuffed Pork Tenderloin

FOUR YEARS AGO: Crispy Chickpea and Caper Spaghetti

FIVE YEARS AGO: Spring has Sprung!

SIX YEARS AGO: Chickpea and Fire Roasted Tomato Soup

SEVEN YEARS AGO: Double Asparagus Delight

EIGHT YEARS AGO:  Sun-dried Tomato and Feta Cheese Torte



















It’s the third Saturday of the month, and we have the soup event organized by Wendy!  Guess what? This month yours truly is hosting, and I chose as my theme French Soups… Why? Because we’ve had so many great soups while living in Paris. Yes, French Onion soup is a classic, and I am sure someone in our group will feature it in a blog post, but one very fond memory I have is a fennel soup I enjoyed very late at night in a bistrot near our apartment, Le Café du Marché. It was comforting, soothing, luscious, yet it seemed so simple. On a side note, the word for fennel in French is a tricky one for me to pronounce, so I would always get in to hyperventilation mode when ordering anything in a menu containing it. Once you get traumatized by a word, it’s pretty hard to overcome the anxiety to say it out loud. But, I digress. This (deep breath) fenouil soup is wonderful! If one day I materialize my desire of serving soup shots for guests as they enter our home for a dinner party, this will be in their little cups.

(adapted from Cooking Light)

1 tablespoon olive oil
3 medium size fennel bulbs, thinly sliced
1 shallot, chopped cup chopped onion
1 celery stalk, chopped  
1 teaspoon salt
black pepper to taste
2 ½ to 3 cups water
1 teaspoon white wine vinegar
1/2 can cannellini beans, rinsed and drained (about 7.5 ounces)
½ cup sliced almonds, toasted
3 tablespoons small fresh mint leaves
1 tablespoon fresh fennel tops, minced
lemon rind to taste 

 Heat a Dutch oven over medium heat. Add 1 tablespoon oil; swirl to coat. Add fennel, shallots and celery, sprinkle with 1/2 teaspoon of salt, cook for a couple of minutes. Reduce heat to low, cover the pan and cook 6 minutes or until crisp-tender (do not brown), stirring occasionally.

Add remaining 1/2 teaspoon salt, a little black pepper, 2 ½ cups water, white wine vinegar, and beans. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Transfer the contents to a blender and puree until smooth. If needed, do it in two batches. Taste and adjust seasoning. If soup seems too thick, add a little more water.

For the topping, combine almonds, mint, fennel tops, and lemon zest. Ladle soup in bowls, and top with the crunchy almond mixture.


 to print the recipe, click here

: The original recipe from Cooking Light used a full can of beans, but I held back a little, felt that it could overpower the delicate fennel taste. I really like the way my soup turned out, it was creamy, with just a subtle hint of the cannelini around, the main flavor of fennel definitely shinning through.  As to the topping, you can use a heavy hand as in the first photo, or add just a touch.  Whatever rocks your boat…

Before I leave, let me invite you to see the collection of French Soups made by my virtual friends.
Click on the InLinkz below, and get ready to fly to France!
 Sweet memories by the Seine….




TWO YEARS AGO: Spaghetti Squash Perfection

THREE YEARS AGO: Skinny Eggplant Parmigiana

FOUR YEARS AGO: Supernova Meets Wok

FIVE YEARS AGO500 Posts and The Best Thing I ever made

SIX YEARS AGO: Back in Los Angeles

SEVEN YEARS AGO: White House Macaroni and Cheese

EIGHT YEARS AGO: Korean-Style Pork with Asian Slaw












Third Saturday of October, I’m joining the fun event hosted this month by Ashley from Cheese Curd in Paradise. She picked Regional Soups as theme, hoping we would all feature a soup that is typical of our state. Google is one of my best friends, but this time it let me down. No matter how hard I tried to trick it into giving me some variety for recipes from Kansas, it was set on…. Steak Soup. For someone born and raised in Brazil, the words steak and soup cannot be present in the same sentence. Unless the soup was a first light course for that juicy steak grilled medium-rare. But, in the name of joining the party, I asked Phil how he felt about it. His reaction:  No, thank you. I like my steak grilled. Medium-rare. See? We are very compatible, in case you did not notice. I had two options, decline to participate, or be a bit more flexible with definitions. Since you are reading this post, you already know my choice. Kansas has great corn. And after hitting “publish” on this post, I might need a great lawyer.

(inspired by Cookin Canuck)  

1 tablespoon grapeseed oil
1 shallot, diced
1 stalk celery, diced
1 red bell pepper, diced
1 (4 oz.) can diced green chiles
2 + 1/2  cups chicken broth
1 cup + 1/2 corn kernels (from about 4 corn cobs)
3/4 teaspoon of salt, divided
1/4 tsp ground pepper
1/8 cup all-purpose flour
2 cups low-fat milk
3 cooked chicken breasts, boneless, skinless, shredded
3/4 cup shredded Cheddar cheese
fresh cilantro leaves

Heat the grapeseed oil in a large saucepan set over medium heat. Add the shallot, celery and red pepper and cook stirring very now and then until fragrant, 3 to 5 minutes. Add the green chiles and cook briefly. Add about 1/4 teaspoon of salt. 

Pour in the chicken broth, bring the mixture to a boil, then reduce heat add the corn and simmer for 5  minutes. Place the flour in a medium bowl and slowly whisk in the milk until the mixture is smooth. Slowly whisk the milk mixture into the soup, along with the remaining 1/2 teaspoon of salt and pepper. Cook, until the soup is thickened, about 5 minutes. Stir in the shredded chicken meat and the Cheddar cheese. Serve right away when the cheese melts, with some cilantro sprinkled on top. Adjust seasoning. 


to print the recipe, click here

Comments: Since I had already pushed the envelope coming up with a chowder as a recipe for Kansas, I went even wilder and cooked the chicken sous-vide. How about that for breaking all rules? You simply cannot beat the perfect texture sous-vide does for boneless chicken breasts. Of course you can use leftover roast chicken, or regular top of the stove poached meat, it’s all fine. The shredded chicken is added just at the end, right before serving. You can also omit it for a full-veggie version, using vegetable stock or even water instead of chicken stock.  I had a lot of fun making this soup, even if the corn husk attacked me.

Felt very virtuous with my prep work!

I bought fresh corn and shucked it myself, to collect the beautiful kernels for my Kansas Soup. As I was shucking the very first corn, while pulling the husk back, it caught the fingernail of my little finger. Pulled it upwards and back almost breaking it midway into the tip of the finger. Have you ever done that? I tell you, it hurts. I saw many of the constellations of the Milky Way passing fast in front of my eyes. Or so it seemed. Stuck my finger in an ice bath, cut the fingernail as close as possible to the finger, and moved on.

Corn 1 x 0 Sally

This soup turned out quite amazing!  I think next time a little cayenne pepper will be added, I’d like slightly more heat. I swirled a little Sriracha over my bowl, just because. You can do the same.  Compared to many corn chowder recipes around, this one is a little more restrained in terms of calories, as I used a lot less flour to thicken the soup, and also opted for low-fat milk instead of a load of heavy cream. Trust me, this was luscious enough the way I made it. We were very happy with it, and the chicken makes it a full meal.


If you’d like to see what my virtual friends prepared for their Regional Soups, click on the link at the very bottom of the post. Ashley, thanks for hosting!

Guess what, folks? Next month yours truly will be hosting the event!  I can hardly wait!

ONE YEAR AGO: Impossibly Cute Bacon and Egg Cups

TWO YEARS AGO: Pulling Under Pressure

THREE YEARS AGO: Cooking Sous-vide: Two takes on Chicken Thighs

FOUR YEARS AGO: Miso Soup: A Japanese Classic

FIVE YEARS AGO: On my desk

SIX YEARS AGO: A must-make veggie puree

SEVEN YEARS AGO: Vegetarian Lasagna

EIGHT YEARS AGO:  Brazilian Pão de Queijo