Menu for the week of May 3

Sat: Fish Tacos
Sun: Carne Asado w/corn salsa
Mon: Corn / Mole Enchiladas
Tue: carne asado BURRITO BOWLS
Wed: Mexicali Salad (CINCO DE MAYO IS ON TUESDAY)
Thu: Veg SXSW Enchilada
Fri: Leftovers / nacho / salad night

Menu for the week of April 27

Mon: monkfish w/pesto pasta
Tue: shaved asparagus salad w/cured meats
Wed: prosciutto/moz/basil sandwiches
Thu: (out)
Fri: leftover pasta

Caramelized Garlic Quiche

Caramelized Onion Quiche

For Crust (enough for two crusts)
2½ cups all-purpose flour
1 teaspoon kosher salt
1 cup (2 sticks) chilled unsalted butter, cut into pieces
2 tablespoons apple cider vinegar

For Quiche:
5 large eggs
3 heads of garlic, cloves peeled
Kosher salt
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon pure maple syrup
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
dash nutmeg
Freshly ground black pepper
6 ounces sharp white cheddar cheese, grated (about 2 cups)
2 cups baby spinach, lightly chopped
1 cup crème fraîche
½ cup milk

Crust

5
Your rating: None Average: 5 (1 vote)

Menu for Mar 7

Tamales

Sun: Fish tacos with Mango Salsa, Avocado, Tomatoes, Crema, Hot Sauces
Mon: Rick Bayless salad with sautéed shrimp
Tue: Tamales with black beans and crema; side salad
Wed: Mexican Salad

Feb 15: Ethiopian Week

Fasolia and friends

This week we finally tried making Ethiopian food for ourselves - it's one of our favorite meals to eat out, so it was high time we explored the process. For a first try with nothing to go on but some recipes gathered from the Internet, we did... OK. All of these need tweaking and further work to really match our favorites from the amazing Ethiopian restaurants in DC.

ZilZil Tibs

Beef Tibs

14 ounces skirt steak
2 1/2 tablespoons berbere rub (see above)
4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces
1 large white onion, chopped (1 1/2 cups)
1 large tomato, cut into large dice (1 1/2 cups)
Kosher salt
Freshly ground black pepper
1/4 cup sliced jalapeño pepper (seeded or unseeded), or to taste

Cut the meat into 1-inch strips, placing them in a bowl as you work. Sprinkle 1 1/2 tablespoons of the rub over them and toss to coat evenly. Cover and refrigerate for 1 hour.

Melt half of the butter in a medium skillet over medium heat.

3
Your rating: None Average: 3 (1 vote)

Fasolia

Fasolia

2 C snapped green beans (2 parts)
1 large carrot, stick-cut (1 part)
1 large onion, thinly sliced
1 tsp finely minced garlic
1 tsp finely minced ginger
1 tsp tomato paste

2 oz vegetable oil
¼ tsp black cardamom
¼ tsp corriander

jalapeno peppers, optional, to taste
salt to taste

Start with a hot (non-nonstick) skillet and 2 oz vegetable oil. Sauté the onions until caramelized.

Add finely mashed garlic, ginger and tomato paste, stir vigorously to combine.

Add a little water to prevent garlic from drying out. Add the carrots, stirring continuously. Add green beans.

3
Your rating: None Average: 3 (1 vote)

Gomen Wot

Gomen Wot

¼ lb. kale (or other hearty greens), stemmed and cut crosswise into ¼"-wide strips
1 yellow onion, minced
2 cloves garlic, minced
2 tbsp. niq'r kibbe spiced, clarified butter
½" piece ginger, peeled and minced
⅛ tsp. black cardamom seeds
⅛ tsp. ground fenugreek
⅛ tsp. nigella seeds
1 jalapeño, seeded, and minced
Kosher salt and freshly ground black pepper, to taste
White wine vinegar, to taste

Heat butter in a 6-qt. pot over medium heat.

Add dry spices and cook, stirring often, until fragrant, 1–2 minutes.

4
Your rating: None Average: 4 (1 vote)

Doro Wot

Doro Wot

4 chicken thighs
2 T fresh lemon juice
2 tsp salt
2 onions, finely chopped
¼ C nit'r qibe (spiced butter, or just unsalted butter)
4 cloves garlic, minced
1" grated ginger

2 tsp ginger
¼ tsp ground fenugreek
¼ tsp ground cardamom

¼ C Berbere
2 T paprika
¼ C dry red wine
2 C water water

1 hard-boiled egg per person
Salt and pepper to taste

Break down, rinse, and dry the chicken pieces. Rub with lemon juice and salt.

In a heavy enamel stew pot, cook the onions, dry, over moderate heat for about 5 minutes. Do not let brown or burn.

3
Your rating: None Average: 3 (1 vote)

Mesir Wot

Mesir Wot

1 C red lentils
3 T nit'r qibe / oil
1 large onion, chopped
3 cloves garlic, minced
1 tsp ginger
½ tsp ground cardamom
⅓ C berbere spice
salt, pepper, sugar to taste

Place the onion, garlic and ginger in a food processor or blender and puree. Add a little water if necessary.

Heat the oil in a large, heavy-bottomed saucepan over medium heat. Add the berbere spice and cardamom, stirring constantly to cook spices through, about 1 minute

3
Your rating: None Average: 3 (1 vote)
Syndicate content