Text 19718, 88 rader
Skriven 2009-01-16 03:28:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: gnarly 85
=================
 -> I do like the rest of the steak, as well, from the bloody red
 -> flesh that I tear savagely with my sharp teeth to the gummy
 -> gristle that gives the jaws a needed workout.
 RH> I've tried the gristle too; it doesn't do much for me either.

Your loss. If you appreciated the stuff, you wouldn't
have to buy those glucosamine and chondroitin supplements!

 ->  RH> I do know a few, but not that many who cook.
 -> Too assimilated?
 RH> Probably.  Lots of Armenians got out during and after the Pogroms. 
 RH> That was almost 90 years ago.

Well, the Armenian genocide began well before the publicized
events during WWI (also over 90 years ago) - Teddy Roosevelt
wrote about it in 1916, for example. But the Armenian population
that I'm familiar with continues to celebrate its own culture
despite most of the families having left Armenia a century ago. 

 -> Oh, poop. Beat me to it.
 RH> At least I didn't make you clean the catbox.

Thank goodness for plastic catbox liners. Which reminds me:
is there any reason to use the bags designed for that purpose
versus regular cheaper plastic bags?

----- Now You're Cooking! v5.56 [Meal-Master Export Format]

      Title: Chikhirtma (Armenian Chicken Soup With Egg & Lemon Sauce)
 Categories: main dish, poultry, soups, starters, armenian
      Yield: 4 servings

      6 c  homemade chicken stock
      1 md onion; minced
      1 tb butter
      1 tb flour
      1 pn saffron; dissolved in
    1/4 c  hot water
      2    eggs
      3 tb freshly squeezed lemon juice
      1    salt
      1 c  cooked chicken slivers
      2 tb finely chopped cilantro

---------------------------HOMEMADE CHICKEN STOCK---------------------------
      4 lb stewing chicken
      1    cold water
      1 lg onion; sliced
      1    s&p

Make the home made chicken stock. Place the chicken in a large pot and
cover with cold water. Bring to a boil over high heat & skim off any
scum that rises to the surface. Add the onion & salt and pepper,
cover the pot and reduce heat to low. Simmer 1 1/2 to 2 hours or
until the bird is tender. Transfer the chicken to a plate and remove
the skin. Cut the meat into slivers. Strain and defat the stock. Use
meat and stock as needed.

To make the soup.
In a saucepan, bring the chicken stock to a boil over high heat,
then reduce heat and maintain at a simmer. In a small skillet, saute
the chopped onion in the butter until golden brown. Sprinkle with the
flour and cook, stirring, 1 minute. Stir a little of the stock into
the contents of the skillet then add to the stock in the saucepan,
together with the saffron solution. Bring back to the boil and simmer
again.
In a small bowl, beat the eggs until frothy. Gradually beat in the
lemon juice. Slowly pour in 1/12 (1/2 cup) of the simmering stock,
beating constantly. Return the egg mixture to the simmering stock,
stirring constantly. Simmer for a few minutes longer until the broth
thickens slightly. Do not allow the soup to boil, or the eggs will
curdle. Taste for seasoning and add salt if necessary (it may not
be). Add the small slivers of chicken to the pot, sprinkle with
cilantro and serve immediately.

Notes.
This is the Caucasian version of Havabour, a classic Armenian soup,
made without the onion and flour thickening. As well as with chicken
stock and slivers, it can be made with lamb and lamb stock.

Recipe Sonia Uvezian "The cuisine of Armenia"
MMed IMH c/o LeMarYol BBS Fido 2:324/151.4

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