Egg Drop Soup
Please welcome guest author Garrett McCord of Vanilla Garlic as he shares his favorite Chinese egg drop soup. ~Elise In college one of the dishes I relied on was my own version of egg drop soup. It was simple, tasty, comforting and (most importantly) budget friendly. As I started to make it more and more I began to notice that friends started to drop by for dinner with increasing frequency. This was fine as all I had to do was add a bit more chicken stock and soy sauce and toss in another beaten egg. I could feed my guests cheaply and enjoy their company. For years I ate what I thought had been faux egg drop soup cobbled together by a hungry student, however it was only recently I discovered that my recipe was actually quite accurate. With the addition of some cornstarch and the use of white pepper the soup is dead ringer for the one at your favorite Chinese-American restaurant. Continue reading “Egg Drop Soup”
Spring Fava Bean Fennel Salad
Fava beans are a gardener’s dream. The come up early in Spring, they’re easy to grow, and their roots fix nitrogen in the soil, helping to prepare the soil for vegetables planted later in the season. They are delicious, though you do have to work for it. Unless very young, the beans need to be shucked twice, first before cooking to remove the bean from the pod, and then after cooking to remove the tough outer membrane from the bean. Garrett was over the other day to help pick and shuck and we made this lovely spring salad with fava beans from my garden. Fennel and Parmesan are one of those weird but wonderful flavor combinations that work great alongside fava beans and mint . We still have plenty of favas growing in our garden. Do you have a favorite way of preparing them? (Hold the Hannibal Lector quote, thank you.) If so, please let us know about it in the comments. Continue reading “Spring Fava Bean Fennel Salad”
