Monthly Archives: March 2014

Egg Drop Soup

I have finally gotten over my cold with the help of some soup.  Not chicken soup, but egg drop soup.  Below is my husband’s recipe – a variation on the traditional Chinese soup.

In a saucepan, bring the desired number of cups of chicken stock to a boil.  While the stock is coming to a boil, beat the eggs, using one egg for every two cups of stock.  Then add a drizzle of sesame oil to the stock and stir.  Pour the beaten eggs into the stock in a steady stream and whisk in a back and forth motion so that the eggs form flakes.  Add black or white pepper to taste and remove the pan from the heat.

You could top with chopped scallions, but for extra heat (and color) my husband added his own twist – a pickled chili pepper.

Egg Soup

Spicy Merguez and Mango

This weekend I was happy to find Merguez sausage at Whole Foods.  The red, spicy lamb sausage called for a perfect pairing – couscous, rice, beans? I decided to go with a French theme and prepared French green lentils.   I added some sweetness to the spiciness of the sausage by adding a few slices of Champagne mango, my favorite variety of mango.

MangoTo prepare this dish, simply sauté the lamb sausage in olive oil in a non-stick pan.   (Were we enjoying spring weather, I would have grilled the sausage outdoors; however, we in the Northeast are still experiencing snow events!) The links are thin, so they only take a few minutes per side.

To cook the lentils, place one cup of lentils and four cups of water in a medium pot, bring to a boil and then turn down to simmer for about 20 minutes.  Taste the lentils to make sure that they do not become mushy and fall apart. Drain the lentils into a bowl and drizzle with extra virgin olive oil and freshly squeezed lemon juice.   Season with salt and pepper and stir together.

Plate two scoops of lentils with a sausage link sliced into two.   Add some fresh slices of Champagne mango and a slice of lemon.   The bright yellow of the mango and lemon alongside the red sausage makes for a vibrant plate.


March Madness in the Kitchen

March Madness is not only for basketball…check out the puzzle and recipes for Grilled Tuna Stuffed with Arugula and Wild Rice with Walnuts and Dried Fruit in my most recent edition of The Judicial Palate.

March Madness in the Kitchen

This article originally appeared in the March 2014 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association. Copyright © Delaware State Bar Association 2014.  All rights reserved. Reprinted with permission.

Pasta with Asparagus and Prosciutto

The perfect way to celebrate the mild weather today was serving pasta with two springtime ingredients – asparagus and prosciutto – for dinner.  The pink and green in this dish signaled the upcoming change in seasons.


To prepare this dinner for two, thinly slice five asparagus spears on an angle and cut five prosciutto slices into strips.  Bring a large pot of water to a boil and add a pinch of salt when the water comes to a rolling boil.  I used egg spaghetti that cooks in six minutes, so as soon as I put the pasta in the water, I melted several tablespoons of butter and extra virgin olive oil in a large non-stick pan.  I added the asparagus and prosciutto to the bubbling butter and oil and stirred while sautéing.   Depending on the pasta you choose, you may want to start sautéing the asparagus and prosciutto later to prevent overcooking it.


When the pasta is ready, transfer it to the pan, adding several tablespoons of the pasta water and more butter if necessary.  Stir the asparagus and prosciutto into the spaghetti, and add freshly squeezed Meyer lemon juice.  Serve with some fresh cracked pepper and grated Parmesan cheese.

Pasta and Asparagus

Happy Daylight Saving Time!


Nantucket Bay Scallops – See You in November

The season for Nantucket Bay Scallops is coming to an end during the month of March.  As you will not see these little delicacies again in your local fish market until November, I recommend a dinner starring the sweet scallops from Massachusetts’ Nantucket Island.

This recipe is for sautéed Nantucket Bay Scallops and shrimp over buckwheat noodles.


Oriental style buckwheat noodles (soba noodles)

Unsalted butter

8 cleaned and deveined large shrimp

¼ pound Nantucket Bay Scallops

Sesame oil

Soy sauce

1 lemon

Fresh ground pepper

Sea salt

First, prepare the Oriental style buckwheat noodles according to the package instructions, boiling them for 5 minutes and then running cold water into the pot to prevent them from sticking together.  While the noodles are cooking, heat a nonstick pan over medium heat and add several tablespoons of butter.  Allow the butter to foam, and tilt the pan around so that the butter coats the bottom.  Place the shrimp in the pan, cooking for about two minutes per side until the shrimp become opaque.  Remove the shrimp from the pan and add more butter.  Place the scallops in the pan with space in between them so that they caramelize.  These tiny scallops cook very quickly – only two minutes at most!

To plate, scoop the noodles into a serving dish and mix with sesame oil and soy sauce to taste.   Top with the shrimp and scallops and season with freshly squeezed lemon juice, ground pepper and sea salt.

Scallops and Shrimp

So long, Nantucket Bays, until next fall!

Fish Plate