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.

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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.

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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.

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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.

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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

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Timatim (Ethiopian Tomato/Jalapeno) Salad

Timatim Salad

1 tbsp olive oil
3 tbsp lemon juice
1 medium onion, finely chopped
2 large tomato
2 jalapeño peppers, finely chopped
1/2 tbsp salt

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2015 Cleanse Menu

Korean Kale Slaw

Sun: Mahi Mahi with smashed white beans plus sauteed chard stems ... the white beans were really good. The rest...

Mon: Barley Risotto (a favorite from last year) with roasted celery root

TaKorean Spiced Kale Slaw with Hoisin Tofu

Korean Kale Slaw

So, I'm mildly obsessed with TaKorean's spicy kale slaw with hoisin tofu. The combination of flavors is so delicious that I forego the taco entirely to get a big bowl of this combination instead. When Bon Appetit posted a recipe that seemed similar in flavor profile to the kale slaw half of the TaKorean dish, I decided to try and recreate this treat at home. This is by no means the actual recipe that TaKorean uses, but I think it's a pretty damned good replica.

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Homemade Applesauce

Why didn't I do this sooner? These proportions make about a quart.

6 medium apples (honeycrisp are a good choice)
1/4 cup brown sugar
1/2 cup apple juice/cider (substitute water)

Core apples.
Slice into wedges.

In a large saucepan, combine juice, sugar, and apples.
Bring to a boil, reduce heat to medium-low, cover and cook for approximately 30 minutes, until apples are soft.
If necessary, allow to cook with cover off for a few minutes to reach desired liquid level (remember it will leech a little liquid when pureed).

Allow to cool.

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