Life Without Rosie Dickens

We have enjoyed our holiday break.  We hope that your holidays were all that you wanted.  The new year is off to a start and we've got lots to do even this weekend.  You might catch us at a Chicago Wolves game or even at the Travel & Adventure show in Rosemont.   However, … [Read More...]

Culinary Fight Club During Baking Week

As you may have guessed, we’ve been busy.  This time it’s not all work.  However, baking week is upon us.  Yesterday was our first full day of baking in preparations for the holidays!  Before I forget I wanted to tell you that Culinary Fight Club is tomorrow night!  My job still requires that I share all things Culinary Fight Club with you!  

I know that is short notice, but you already know it happens once a month!  You can find amazing chefs doing battle at the Bottled Blonde on Monday night!  The theme is Sip N Bites with a secret mystery judge that even I don’t know about!  You can still buy tickets and amazing news! 100% of the proceeds of this month’s fight support Fight2Feed!  

We will be feeding around 1200 people Christmas Eve breakfast burritos! You can sign up here to volunteer!  We are also collecting hats, coats, gloves, scarves to keep everyone warm this winter!  There’s a lot to be done between now and then.  

The baking is fierce at our house.  We are making cookie after cookie and planning in cheesecake, pineapple pie, my ultimate favorite dessert chocolate stout cake with champagne buttercream frosting.  This one almost didn’t make the list this year because we don’t like to make repeats.  However, we were both like yes, we should just make that again.  Someone will eat that cake. (The person is me and whoever fights me for a slice!)

So, I am taking the time to share that we are in the kitchen doing what we do best.  Sadly, most of you will have to make your own cookies.  There’s only one oven in our kitchen.  Our schedule is packed this week.  There is little down time before Christmas.  

We are booking all our events around our list.  This isn’t like Santa’s list.  There are currently 18 pounds of butter chilling in our garage.  Some of it has been converted into cookies already.  No, we’re not using all of that butter this year, but we always keep some extra.  For toast, because breakfast toast is portable and that is what we need.  

Normally, I’d wish you a Happy Holiday, but instead I’ll wish you plenty of butter.  Lots of cling wrap, thank you to our friend Marsha for dropping some off earlier.  She saved us from Costco on a Saturday!  That might be my favorite gift this year!  Maybe we’ll see you on Monday night for the fight or maybe you’ll be cooking Saturday morning! Either way we hope to see you celebrating the most wonderful time of the year! 

Egg Drop Soup

First, I must apologize for being lax on posting.  Some sort of cold has hit us and kept us from being normal functional human beings.  However, coming through the other side of some tissue boxes, I can share a great soup for the sick that you can make even if you are suffering. If you are anything like us, then this will be decided by whoever can breath the easiest.

As you’ve noticed, we’re not huge on soups around here probably because most recipes start with chicken stock.  I think if you’re going to make soup, your first ingredient shouldn’t be something out of a carton or can.  This soup is the exception.  Unless you make a lot of your own stock, you’ll have to start with a pre-packaged ingredient.  You really can’t beat flavorful stock that comes premade when you’re sick.   egg-drop-soup

Once you’ve had this soup, you’ll never go back to the take-out chinese version.  It’s warm, filling and the ginger makes it taste amazing!  I can’t take complete credit though, the original recipe comes from Jamie Deen’s Good Food Cookbook.  

So, I’ve made a few changes to this recipe based on our personal preferences.  The biggest being leaving the ginger in the soup.  I don’t know why they took it out when you can just eat it.  Not only does it halve the cooking time, but it also simplifies the prep.  Not so hard you egg drop into the hot broth.  Straight forward directions mean you will have trouble messing it up when you’re ill. 

Also, it’s so simple and easy you can make it while sick.  The ginger means that you might just beat that cold faster.  Although, I still recommend a ginger shot.  The burn doesn’t feel worth the pain, but the results are phenomenal.  

Plus, generally any fluids are good fluids when you are sick, so the fact that this makes you want finish it off on your own doesn’t hurt.  Well, besides your stomach afterwards.  It’s a good kind of pain though.

I’ll be honest this doesn’t resemble anything like the kind you get from a restaurant.  This is definitely not big chunks of egg.  Nor does it have that reddish hue that makes your mouth water.  However, the flavor is all there.  That’s what really matters in this egg drop soup. 

Egg Drop Soup
Serves 2
The perfect soup for when you're sick. Eggs for protein, broth for fluids and ginger for all around healing.
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Prep Time
2 min
Cook Time
5 min
Total Time
7 min
Prep Time
2 min
Cook Time
5 min
Total Time
7 min
Ingredients
  1. 1 quart chicken stock
  2. 1 (1-inch) piece ginger, grated (directly into the pot)
  3. 2 teaspoon soy sauce
  4. 1/8 teaspoon pepper
  5. 1 tablespoon cornstarch
  6. 2 large eggs, beaten
Instructions
  1. In a medium saucepan over medium-high heat, combine stock, ginger, soy sauce and pepper. Bring to a boil, reduce heat to medium.
  2. In a small bowl, whisk cornstarch into 1/4 cup hot soup.
  3. Pour into pan of simmering soup all the while whisking.
  4. Turn off heat and swirl soup with a whisk to create a whirlpool and slowly pour in eggs.
  5. Serve.
Notes
  1. You may want to add more soy sauce based on your personal taste. Although if you have a cold and can taste nothing, then I recommend a ginger shot. You won't even taste it!
Adapted from Jamie Deen's Good Food Cookbook
Adapted from Jamie Deen's Good Food Cookbook
Rosie Discovers http://rosiediscovers.com/

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