Today was Boogie Woogie Wednesday.
Jul. 18th, 2007 11:28 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
conuly
They have pizza (half-slices, and already cold) for people who show up, but some of us can't eat cheese, so I made my own pizza.
But... my bread didn't rise. I did everything right, and it didn't rise! I used the dough any way, had no real choice, but... any ideas?
In other news, yesterday I made this killer (mostly) Ethiopian meal, and Jenn wanted the recipe, so here it is:
Berbere (used in one of the recipes)
Title: BERBERE SAUCE
Categories: Sauces, Ethiopian
Yield: 1 Cup
2 ts Cumin seeds
4 Cloves, whole
6 Cardamom pods
1/2 ts Peppercorns, black
1/4 ts Allspice, whole
1 ts Fenugreek seeds, whole
1/2 c Shallots, dried
3 oz Long red dried chilies
3 Thai chile, dried
1/2 ts Ginger, ground
1/4 ts Turmeric
2 ts Salt
In a small frying pan, combine the cumin seeds, cloves, cardamom pods,
black pepper, allspice and fenugreek. Cook over medium-low heat, stir-
ring, until lightly toasted, about 1 minute. Place in a blender, add
shallots and whirl until finely ground. Discard stems and seeds from
chilies. Break up the pods and process until ground. Combine with the
toasted seasonings and the remaining spices.
(The amount of peppers in here was terrifying to me, so I cut it down to 3 instead of the 6, and I didn't use shallots, next time I'll use dried onion in place. Ethiopians apparently love their onions. Next time I may also increase the amount of non-peppers in the recipe, so I can add more berbere to the following dish.)
Doro Wat
Doro Wat (Ethiopian Stew)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ethiopia Chicken
Ceideburg 2
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 To 3 lbs chicken
9 ounces Tomato paste
3 Sticks butter
10 Hard boiled eggs slightly -- scored
3 pounds Onion fine chopped
2 large Cloves garlic minced (or 2 -- tsp. powder)
1 teaspoon Ground black pepper
3 Heaping tb berbere
Snagged this from over on the Rime Cuisine echo. I'm in the process of
making it even as I type and it's *real* good so far. A sweet, rich, hot
stew. The sweetness comes from the huge amount of onions used. The
richness from the butter (it definitely ain't health food!). The heat from
the “berbere”++a seasoning mix of spices based on cayenne peppers. Made in
the proportions below it's most definitely hot, but nothing someone who can
handle jalapenos can't handle. The heat and spiciness could be handled by
reducing the amount of berbere or even better making the berbere with a
lesser amount of cayenne so you retain the other spices. The effect is kinda
off in the general direction of a Mexican Mole. You mop it up with Injera, a
flat bread++I'm using pita bread and flour tortillas instead. Not sure how
acceptable that is, but I didn't feel like making Injera. Will post a recipe
for Injera tomorrow.
If you haven't tasted Ethiopian food, you'll be surprised at the unique
flavor of Doro Wat. Even if you have a chance to sample it at one of the
growing numbers of Ethiopian restaurants in large cities.
It's a dish worth trying at home. To eat it the Ethiopian way, pass around
a tray of injera (flat bread), and place a large platter of wat in the
center of the table so everyone can reach it. Tear off pieces of injera
with your right hand. Fold the bread around bits of stew and eat, without
touching you fingers to either the stew or your mouth (a trick that requires
practice!).
Remove skin from the chicken and score each piece slightly with a knife so
the sauce can penetrate.
In a large stew pot, melt the butter, then saute the onions and garlic for
five minutes. Add berbere, followed by tomato paste, stirring occasionally
while the mixture simmers about 15 minutes. A piece at a time, stir in the
chicken, coating well with the sauce.
Continue to simmer, adding enough water to maintain the consistency of a
thick soup. When chicken is half done, after about 20 minutes, put in the
hard boiled eggs. Cover and continue cooking until the chicken is tender.
The dish is ready when the oil has risen to the top. Add black pepper and
let sit until slightly cooled.
Serve with injera.
Makes 8 to 10 servings.
From “The Africa News Cookbook-African Cooking for the Western Kitchen”.
Lots of good soups, stews and the like are in it.
(I may increase the berbere in this recipe next time, and possibly add some canned tomatoes to help stretch it some - it went fast! Similarly, I may also use smaller eggs, but more of them.)
Lentils
Amhari - Mesir Wat (Ethiopian Lentil Bowl)
Recipe By : Gad S. Sheaffer (gss@iil.intel.com)
Serving Size : 8 Preparation Time :0:00
Categories : African Vegetables
Ethiopian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 kilogram red lentils
2 large onions
1/2 cup oil
3 Tablespoons tomato paste
1/2 Teaspoon paprika -- sweet or hot
1 head garlic
1/2 Teaspoon ground ginger
1/4 Teaspoon black pepper
1 Teaspoon salt
3 cups water
This recipe is common to the Ethiopian Jews (Phalashi). My understanding
is that these are NOT unique to them.
Sort the lentils and soak in tap water for 30 minutes. Rinse in running
water and drain.
Peel and finely chop the onions. peel and mash the garlic.Heat the oil in
large pan and saute the onion until golden. Add tomato paste and paprika
and mix. Add half the water and the garlic,ginger pepper and salt. Stir
well and then add the rest of the water, stir again ,cover and bring to
boil.
When the water boil, add the lentils ,lower the flame and cook 20-30
minutes, until the lentils soften. Serve hot.
(I also made a topping to go with this - fried some mustard seeds, then added some onion and fresh tomato until they were nice and soft. Next time, I'll halve the recipe though, because, while they were nummy, everybody liked the chicken the most!)
Ginger Vegetables
ETHIOPIAN GINGER VEGETABLES
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 ea Green chiles -- skin,seed,chop
1 t Fresh ginger -- grated
6 ea Small potatoes -- cubed
1/2 lb Green beans
4 ea Carrots -- cut in strips
Water
2 md Onions -- quartered, separated
2 tb Olive oil
2 cl Garlic
Salt and pepper to taste
Place potatoes, green beans, and carrots into boiling
salted water, cover, and cook 5 mins. Remove veggies
and rinse.
Saute the chile and onion in oil until soft but not
brown. Add the ginger, garlic, salt, and pepper and
sautee 5 mins. Add the rest of ingredients, stir well,
and cook over medium heat until veggies are tender.
From The Fiery Cuisines Typed by Lisa Greenwood
(I'll halve this recipe as well, for the same reason, and maybe cook this in the wok to help me stir it better. I might also increase the ginger in it.)
Very inauthentic injera
Injera-Ethiopian Bread
Recipe By : African Cookery-Annette Merson
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup buckwheat flour
3/4 cup all-purpose flour
3 teaspoons baking powder
1 cup Club soda
1/2 teaspoon salt
1 egg -- beaten
2 tablespoons butter -- melted
Mix flours, baking powder and salt in a bowl. Stir in egg and club soda
until batter is creamy. Cook at once ona buttered skillet. Fry 2 tablps.
batter for 1-2 minutes on one side only. Serve warm with or under main
dishes. the club soda takes place of a sourdough starter. (This is made
in the same fashion as crepes in a pan.
(There wasn't enough injera, so I also made chickenrice.)
For dessert, I made a fruit salad.
2 avocados (sliced)
3 bananas (chopped)
6 strawberries (halved)
6 cherries (halved)
Put it all in a bowl. Pour some orange juice over it. Pour some ginger syrup (ginger, sugar, water, cook it an hour until well reduced and syrupy) over it. Stick it in the fridge half an hour or more.
Man, was it goood. So I'll make it again, definitely, this whole meal.
But... my bread didn't rise. I did everything right, and it didn't rise! I used the dough any way, had no real choice, but... any ideas?
In other news, yesterday I made this killer (mostly) Ethiopian meal, and Jenn wanted the recipe, so here it is:
Berbere (used in one of the recipes)
Title: BERBERE SAUCE
Categories: Sauces, Ethiopian
Yield: 1 Cup
2 ts Cumin seeds
4 Cloves, whole
6 Cardamom pods
1/2 ts Peppercorns, black
1/4 ts Allspice, whole
1 ts Fenugreek seeds, whole
1/2 c Shallots, dried
3 oz Long red dried chilies
3 Thai chile, dried
1/2 ts Ginger, ground
1/4 ts Turmeric
2 ts Salt
In a small frying pan, combine the cumin seeds, cloves, cardamom pods,
black pepper, allspice and fenugreek. Cook over medium-low heat, stir-
ring, until lightly toasted, about 1 minute. Place in a blender, add
shallots and whirl until finely ground. Discard stems and seeds from
chilies. Break up the pods and process until ground. Combine with the
toasted seasonings and the remaining spices.
(The amount of peppers in here was terrifying to me, so I cut it down to 3 instead of the 6, and I didn't use shallots, next time I'll use dried onion in place. Ethiopians apparently love their onions. Next time I may also increase the amount of non-peppers in the recipe, so I can add more berbere to the following dish.)
Doro Wat
Doro Wat (Ethiopian Stew)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ethiopia Chicken
Ceideburg 2
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 To 3 lbs chicken
9 ounces Tomato paste
3 Sticks butter
10 Hard boiled eggs slightly -- scored
3 pounds Onion fine chopped
2 large Cloves garlic minced (or 2 -- tsp. powder)
1 teaspoon Ground black pepper
3 Heaping tb berbere
Snagged this from over on the Rime Cuisine echo. I'm in the process of
making it even as I type and it's *real* good so far. A sweet, rich, hot
stew. The sweetness comes from the huge amount of onions used. The
richness from the butter (it definitely ain't health food!). The heat from
the “berbere”++a seasoning mix of spices based on cayenne peppers. Made in
the proportions below it's most definitely hot, but nothing someone who can
handle jalapenos can't handle. The heat and spiciness could be handled by
reducing the amount of berbere or even better making the berbere with a
lesser amount of cayenne so you retain the other spices. The effect is kinda
off in the general direction of a Mexican Mole. You mop it up with Injera, a
flat bread++I'm using pita bread and flour tortillas instead. Not sure how
acceptable that is, but I didn't feel like making Injera. Will post a recipe
for Injera tomorrow.
If you haven't tasted Ethiopian food, you'll be surprised at the unique
flavor of Doro Wat. Even if you have a chance to sample it at one of the
growing numbers of Ethiopian restaurants in large cities.
It's a dish worth trying at home. To eat it the Ethiopian way, pass around
a tray of injera (flat bread), and place a large platter of wat in the
center of the table so everyone can reach it. Tear off pieces of injera
with your right hand. Fold the bread around bits of stew and eat, without
touching you fingers to either the stew or your mouth (a trick that requires
practice!).
Remove skin from the chicken and score each piece slightly with a knife so
the sauce can penetrate.
In a large stew pot, melt the butter, then saute the onions and garlic for
five minutes. Add berbere, followed by tomato paste, stirring occasionally
while the mixture simmers about 15 minutes. A piece at a time, stir in the
chicken, coating well with the sauce.
Continue to simmer, adding enough water to maintain the consistency of a
thick soup. When chicken is half done, after about 20 minutes, put in the
hard boiled eggs. Cover and continue cooking until the chicken is tender.
The dish is ready when the oil has risen to the top. Add black pepper and
let sit until slightly cooled.
Serve with injera.
Makes 8 to 10 servings.
From “The Africa News Cookbook-African Cooking for the Western Kitchen”.
Lots of good soups, stews and the like are in it.
(I may increase the berbere in this recipe next time, and possibly add some canned tomatoes to help stretch it some - it went fast! Similarly, I may also use smaller eggs, but more of them.)
Lentils
Amhari - Mesir Wat (Ethiopian Lentil Bowl)
Recipe By : Gad S. Sheaffer (gss@iil.intel.com)
Serving Size : 8 Preparation Time :0:00
Categories : African Vegetables
Ethiopian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 kilogram red lentils
2 large onions
1/2 cup oil
3 Tablespoons tomato paste
1/2 Teaspoon paprika -- sweet or hot
1 head garlic
1/2 Teaspoon ground ginger
1/4 Teaspoon black pepper
1 Teaspoon salt
3 cups water
This recipe is common to the Ethiopian Jews (Phalashi). My understanding
is that these are NOT unique to them.
Sort the lentils and soak in tap water for 30 minutes. Rinse in running
water and drain.
Peel and finely chop the onions. peel and mash the garlic.Heat the oil in
large pan and saute the onion until golden. Add tomato paste and paprika
and mix. Add half the water and the garlic,ginger pepper and salt. Stir
well and then add the rest of the water, stir again ,cover and bring to
boil.
When the water boil, add the lentils ,lower the flame and cook 20-30
minutes, until the lentils soften. Serve hot.
(I also made a topping to go with this - fried some mustard seeds, then added some onion and fresh tomato until they were nice and soft. Next time, I'll halve the recipe though, because, while they were nummy, everybody liked the chicken the most!)
Ginger Vegetables
ETHIOPIAN GINGER VEGETABLES
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 ea Green chiles -- skin,seed,chop
1 t Fresh ginger -- grated
6 ea Small potatoes -- cubed
1/2 lb Green beans
4 ea Carrots -- cut in strips
Water
2 md Onions -- quartered, separated
2 tb Olive oil
2 cl Garlic
Salt and pepper to taste
Place potatoes, green beans, and carrots into boiling
salted water, cover, and cook 5 mins. Remove veggies
and rinse.
Saute the chile and onion in oil until soft but not
brown. Add the ginger, garlic, salt, and pepper and
sautee 5 mins. Add the rest of ingredients, stir well,
and cook over medium heat until veggies are tender.
From The Fiery Cuisines Typed by Lisa Greenwood
(I'll halve this recipe as well, for the same reason, and maybe cook this in the wok to help me stir it better. I might also increase the ginger in it.)
Very inauthentic injera
Injera-Ethiopian Bread
Recipe By : African Cookery-Annette Merson
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup buckwheat flour
3/4 cup all-purpose flour
3 teaspoons baking powder
1 cup Club soda
1/2 teaspoon salt
1 egg -- beaten
2 tablespoons butter -- melted
Mix flours, baking powder and salt in a bowl. Stir in egg and club soda
until batter is creamy. Cook at once ona buttered skillet. Fry 2 tablps.
batter for 1-2 minutes on one side only. Serve warm with or under main
dishes. the club soda takes place of a sourdough starter. (This is made
in the same fashion as crepes in a pan.
(There wasn't enough injera, so I also made chickenrice.)
For dessert, I made a fruit salad.
2 avocados (sliced)
3 bananas (chopped)
6 strawberries (halved)
6 cherries (halved)
Put it all in a bowl. Pour some orange juice over it. Pour some ginger syrup (ginger, sugar, water, cook it an hour until well reduced and syrupy) over it. Stick it in the fridge half an hour or more.
Man, was it goood. So I'll make it again, definitely, this whole meal.
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