Ethiopian Chicken and Greens
Serves 3-4
1/2 Small onion, minced
1.5 lbs chicken thigh
1 little can tomato paste
water
1 habanero, minced
Cinnamon, cumin, coriander, tumeric, allspice, cayenne, salt, pepper.
Oil
Saute the onion in heavy oil. Add the spices and chile and let get fragrant for a few seconds. Add the tomato paste and cook for a minute. Add the chicken and water, and simmer until done (30min+).
Collards
Serves 3-4
1 head collards, prepared.
1 clove garlic, minced
1 jalapeno, sliced
1/2 small onion, diced
1 red pepper, diced
oil
Par-boil the collards, and drain.
Cook onion, chile, garlic, and red pepper for a few minutes. Add the collards and cook for a few minutes. Add the tomato and serve.
Eat with injera bread.
Monday, February 8, 2010
Curried Corn Chowder with Coconut Milk
Curried Corn Chowder with Coconut Milk
Serves 4
1 large onion, diced
About 3-4 cups red potatoes, bite-sized pieces
1 lbs chicken
4c chicken stock
1 can coconut milk
1 lbs frozen corn
1 tsp sugar
1 tbs curry powder
oil or ghee
thyme
cilantro, scallion
Saute onion for a few minutes, and then turn down and let brown a little.
Add potatoes and stock, and cook until potatoes are done. Mix in the thyme, curry, and coconut milk.
Blend half the soup, mix back together, and add the chicken if raw.
Once cooked, add the corn and simmer until cooked through. Finish with herbs and sugar, if needed.
Serves 4
1 large onion, diced
About 3-4 cups red potatoes, bite-sized pieces
1 lbs chicken
4c chicken stock
1 can coconut milk
1 lbs frozen corn
1 tsp sugar
1 tbs curry powder
oil or ghee
thyme
cilantro, scallion
Saute onion for a few minutes, and then turn down and let brown a little.
Add potatoes and stock, and cook until potatoes are done. Mix in the thyme, curry, and coconut milk.
Blend half the soup, mix back together, and add the chicken if raw.
Once cooked, add the corn and simmer until cooked through. Finish with herbs and sugar, if needed.
Crostini with Figs and Prosciutto
Crostini with Figs and Prosciutto
Makes 8 or so
Bread
Up to 1/4 lbs prosciutto di parma
1 little jar fig spread
Salt and pepper
Honey
Toast the bread with olive oil, rub with garlic. Season.
Spread with a little fig.
Add a little mound of ham, plus a little bit of honey.
Makes 8 or so
Bread
Up to 1/4 lbs prosciutto di parma
1 little jar fig spread
Salt and pepper
Honey
Toast the bread with olive oil, rub with garlic. Season.
Spread with a little fig.
Add a little mound of ham, plus a little bit of honey.
Zuppa di Pesce
Zuppa di Pesce
Serves 4-6
extra-virgin olive oil - generous
1 fennel bulb, cored and finely chopped
2 celery ribs, finely chopped
1 carrot, finely chopped
1 white onion, finely chopped
1 tablespoon dried oregano
Pinch of crushed red pepper
1 1/2 pounds cleaned squid—bodies cut into 1/2-inch rings, tentacles halved
2 cups dry white wine
One 28-ounce can crushed tomato
2 lemons—zest of one in strips, the other minced
Salt and freshly ground black pepper
water
1 cup bottled clam broth
12 ounces littleneck clams, scrubbed (or 6oz can w/liquid)
8 ounces shelled and deveined large shrimp
16 ounces skinless white fish fillet, cut into 2-by-1-inch pieces
2 tablespoons finely chopped flat-leaf parsley
Cook the fennel, celery, onion, oregano and crushed red pepper and cook over moderate heat, stirring frequently, until the vegetables are softened, about 15 minutes. Add the squid and cook over moderately low heat for 15 minutes, stirring occasionally.
Stir in the wine and bring to a boil over moderately high heat. Cook
until evaporated, about 20 minutes. Stir in the tomato puree and strips
of lemon zest. Season with salt and pepper and cook over very low heat,
stirring occasionally, until very thick, about 40 minutes.
Add the water and clam broth and bring to a boil. Remove and discard the
lemon zest. Season the broth with salt and pepper. Add the mussels, clams
and shrimp, cover and cook until most of the shells have opened, about 5
minutes. Add the striped bass and cook until opaque, about 2 minutes
longer.
In a small bowl, combine the parsley with the grated lemon zest. Spoon
the stew into deep bowls and sprinkle with the gremolata. Drizzle with
olive oil and serve with crostini.
Serves 4-6
extra-virgin olive oil - generous
1 fennel bulb, cored and finely chopped
2 celery ribs, finely chopped
1 carrot, finely chopped
1 white onion, finely chopped
1 tablespoon dried oregano
Pinch of crushed red pepper
1 1/2 pounds cleaned squid—bodies cut into 1/2-inch rings, tentacles halved
2 cups dry white wine
One 28-ounce can crushed tomato
2 lemons—zest of one in strips, the other minced
Salt and freshly ground black pepper
water
1 cup bottled clam broth
12 ounces littleneck clams, scrubbed (or 6oz can w/liquid)
8 ounces shelled and deveined large shrimp
16 ounces skinless white fish fillet, cut into 2-by-1-inch pieces
2 tablespoons finely chopped flat-leaf parsley
Cook the fennel, celery, onion, oregano and crushed red pepper and cook over moderate heat, stirring frequently, until the vegetables are softened, about 15 minutes. Add the squid and cook over moderately low heat for 15 minutes, stirring occasionally.
Stir in the wine and bring to a boil over moderately high heat. Cook
until evaporated, about 20 minutes. Stir in the tomato puree and strips
of lemon zest. Season with salt and pepper and cook over very low heat,
stirring occasionally, until very thick, about 40 minutes.
Add the water and clam broth and bring to a boil. Remove and discard the
lemon zest. Season the broth with salt and pepper. Add the mussels, clams
and shrimp, cover and cook until most of the shells have opened, about 5
minutes. Add the striped bass and cook until opaque, about 2 minutes
longer.
In a small bowl, combine the parsley with the grated lemon zest. Spoon
the stew into deep bowls and sprinkle with the gremolata. Drizzle with
olive oil and serve with crostini.
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