Growing up in her family’s Greek restaurant Uncle Nick’s, paved the way of her dream to be a chef. Sophia Manatakis Graduated from the French Culinary Institute in 2012.Taking the opportunity to be a sous chef in the Mentor Young Chef competition ignited her self confidence to start cooking on her own. Sophia realized making short term career goals in the cooking world was the key to being happy. Along the way, she finally started her own cooking company which provides meals for people trying to meet fitness goals. Sophia appeared on Food Networks chopped in 2017. Since being on chopped, doors have opened and Sophia is getting noticed in the culinary world. The Orthodox Christian Network recognized her with the 30 Under 30 entrepreneurship award for Culinary Arts at 24 years old. Today, you can still find Sophia going after each dream. In fact, the most recent accomplishment was a grant, given by the Mentor BKB company, where she chose to further her education in Italy.
Christ is Risen! I am so excited to be back with you all after a wonderful Pascha. This week I showed you how to make Avgolemono. For those of you who were not able to catch my live cooking show on MyOCN instagram story I have shared the recipe below for you to try. I hope you all enjoy this delicious dish!
3 pound chicken
5 large carrots
3 stalks celery
1 large white onion
1 Bay leaf
1 zest of a lemon
3 egg yolk
1 whole egg
1 1/2 cup of orzo
Tablespoon olive oil
Rinse the chicken and remove any organs that may be inside. Place in a pot large enough for the chicken to move around, but not too much room or the broth will be watery. Add the chicken neck if that is included with your chicken. Fill with enough water to cover by about 1 inch. Add the onion carrot and celery cut in half…Cover and bring to a boil. When boiling, reduce heat to low and simmer for 45 minutes to 1 hour, skimming the fat from the top as it collects
When the chicken is done, the meat should pull from the bones easily. Transfer the bird to a large bowl and set aside to cool. Add 1 tablespoon of olive oil to the shredding chicken for flavor . Mash up the veggies with a fork.Add the rice to the soup, and season the broth with salt and pepper. Simmer over low heat for 15 more minutes, or until rice is tender.
Whisk the eggs with the lemon juice in a bowl. When the rice is done, turn off the heat. Whisk one ladle full of hot broth into the eggs slowly so the eggs do not curdle. Gradually whisk in more broth until the egg mixture is heated. Then pour the egg mixture back into the pot, whisking briskly. The result should be a creamy, cloudy looking soup. You may season with additional salt, pepper or lemon zest at this point. Serve and Enjoy!
Don’t forget to catch me on the second Thursdays of each month at 8pm on MyOCN Instagram story. If you have any dishes you would like me to prepare live just email your suggestions to firstname.lastname@example.org
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