Martha Stewart Recipies Recepies

AVGOLEMONO (GREEK EGG AND LEMON SOUP)

• 8 cups Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat
• 2 cups uncooked orzo (rice-shaped pasta)
• 1 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons cornstarch
• 4 large eggs
• 3/4 cup fresh lemon juice (4 lemons)

1. In a large saucepan, bring 6 cups stock to a boil. Add orzo; cook until al dente, 10 minutes. Add salt and pepper.
2. Dissolve cornstarch in 1/2 cup water. Heat remaining 2 cups stock until hot; do not boil.
3. In an electric mixer, beat eggs with whisk until fluffy; add cornstarch mixture and lemon juice.
   With mixer on medium-low speed, slowly add 1 to 2 cups hot stock until incorporated and mixture
   thickens slightly. Add any remaining stock to orzo.
4. Over low heat, slowly add egg mixture to orzo, stirring constantly until thickened and creamy. Do not let it come to a boil; eggs will curdle. Serve immediately.

Brown Sugar Glazed Bacon

Serves 6

• 1 1/4 pounds thickly sliced bacon
• 1/2 cup dark-brown sugar

Heat the oven to 425°. Line a baking pan with parchment paper. Lay bacon on the paper, and
sprinkle the brown sugar liberally over bacon. Transfer bacon to the oven, and bake for 10 minutes. Remove the pan from the oven, and carefully drain the fat into a container. Return the pan to the oven, and bake until bacon is crisp, 6 to 7 minutes more. Transfer bacon immediately to a wire rack, and let sit until cool enough to eat.