Text 17587, 127 rader
Skriven 2014-10-01 23:53:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 17555 av Michael Loo (1:123/140)
Ärende: Ethiopian
=================
 -=> On 10-01-14  09:37,  Michael Loo <=-
 -=> spoke to Dale Shipp about simplified 28 <=-


 ML> Sounds good, especially if they give me a little dish
 ML> of hot pepper to zip things up a bit. I've been doing

 DS> I was actually thinking of cooking it here with you.  I don't think
 DS> we've done that since Ian visited us.

 ML> I hope you're more expert than I am at this cuisine,
 ML> which I've cooked only out of a recipe book. I suppose
 ML> that I could make some Indianish thing and jigger it
 ML> around to seem African - it's a cuisine of which I am
 ML> somewhat fond and should know more about. Except for
 ML> dishes like this -

I would not say expert.  I would be following the recipes from my two
main sources.  I think that you will find that the spices have some
similarity to Indian, but also a good bit of difference.  I'll post some
of our recipes for you to look at.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Ethiopian Dinner Menu
 Categories: Ethiopian, D/g
      Yield: 1 servings
 
      8    Hungry people
 
  For a good and enjoyable time, take the effort to prepare an Ethiopian
  dinner. The typical dish could be inaccurately described as a stew,
  but is not at all like the typical American stew of beef, potatoes
  and carrots. The menu would include a variety of dishes.  Many of
  these dishes can be made a day or two ahead of time and will reheat
  well.  The only thing we cook the day of the dinner party is the
  breads and the cottage cheese dishes.
  
  Two good books for recipes are:
  "The Frugal Gourmet on Our Immigrant Ancestors" by Jeff Smith and
  "Sundays at Moosewood Restaurant", by the Moosewood Collective.
  Both of these books are good references on ethnic cooking in general.
  The second is vegetarian.
  
  We have selected the following recipes for you to choose from:
  
  Lamb and Cardamom (except we make it with beef)
  Spiced Cheese.
  Doro Wat Chicken.
  Collard Greens and Cheese.
  Yemiser W'et (spicy lentil stew)
  Yetakelt W'et ( spicy mixed vegetable stew)
  
  All of these recipes call for a spiced clarified butter called Niter
  Kebbeh.  We have included the recipe from each book.  They should be
  interchangeable.
  
  They all call for a spice mixture called Berbere.  The Moosewood book
  uses a dry preparation.  The Frugal Gourmet book uses a mixture that
  has an oil and wine base mixed in with the spices.  We would
  reccommend making both and using each with the recipes from the
  respective books.  With experience, you may pick a favorite one and
  convert the measurement from one recipe to the other.
  
  One of the most important ingredients to the Ethiopian meal is the
  bread, which is called Injera.  Try both recipes.  We prefer the
  fermented version from the Moosewood book.
  
  TO SERVE:  At an Ethiopian restaurant, the meal is served on a
  communal tray.  A very large platter is covered with Injera,
  overlapping to give a complete cover. Each separate dish is placed on
  the Injera.  On the table there is another plate with several Injera
  rounds folded into quarters. To eat, one takes a hand sized piece of
  the bread, folds it around a portion of one of the dishes on the
  common tray, picks it up and eats. There are no utensils other than
  the bread.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Beef and Cardamon
 Categories: Ethiopian
      Yield: 8 Servings
 
      3 c  Peeled/thinly sliced Onions
           -half yellow/half red
    1/2 c  Spiced butter
      2 lb Lean beef, cut into 3/4 inch
           -cubes
    1/4 c  Berbere sauce
    1/4 ts Ground cumin
      1 ts Ground cardamon seeds
      1 ts Grated fresh ginger
      2 ea Cloves garlic, crushed
    1/2 ts Black pepper
    1/2 c  Dry red wine
      1 c  Water
        ds Salt to taste
 
  Heat a large frying pan and saute the onion in one tablespoon of the
  butter, cover and cook until very tender.  Use low heat so that the
  onion and butter are not browned.  Remove from the pan and set aside.
  
  Heat the pan again and brown the lamb over high heat with another
  tablespoon of the butter.  You will probably need to do this in two
  batches.  Set aside.
  
  Place the sauteed onions along with the remaining butter in a heavy 6
  quart saucepan.  Add the Berbere Sauce, cumin, cardamon, ginger,
  garlic, black pepper and wine.  Bring to a simmer and add the beef.
  Bring to a simmer again and add the water.  Cook covered until the
  beef is very tender about 50 minutes.  Stir several times.
  
  If the sauce is not thick enough, cook uncovered for a few minutes to
  reduce and thicken the sauce.
  
  Add salt to taste and serve.
 
MMMMM


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