Last March, my husband and I took a trip to Ireland. With the exception of our actual flight to ‘The Emerald Isle’, we had no plans and no reservations. Just a travel guidebook and a hope that we could find Wi-Fi to locate good places to eat and sleep for the night If you ever want […]
This Super Creamy Mulligatawny Soup is going to ROCK your world! It’s so rich, so creamy, so good, that I was literally spooning molten hot soup into my mouth before it even had time to cool down! I went back for 2nds, 3rds, and finally stopped when I felt like I was going to burst […]
Finally… the weekend is upon us! I don’t know about you, but this is when I get my best eating done, and Ethiopian is one my favorite go-to cuisines. There are no weak flavors here my friends… this food packs a punch. If you dine at an Ethiopian restaurant, the dishes are spicy – like order a pitcher of water per person kind of spicy… and it’s amazing!!! Now don’t let me scare you if you’re not of the school of spicy foods. It’s not straight heat – there’s s a ton of flavor and complexity that comes with that heat!
Introducing Doro We’t, often referred to as the national dish of Ethiopia and arguably the most well-known African dish. It is also the first in a series of Ethiopian dishes I will post over the next few weeks. Traditionally it is made with bone-in chicken (so feel free to use that if you like), however I prefer to use chicken breast cut into bite-sized pieces for ease of eating with the injera – a spongy, slightly sour, flatbread that is used to scoop of morsels of food.
Berbere is a cornerstone spice blend in Ethiopian cooking. I affectionately call it ‘the kitchen sink of spice blends,’ because it, well… contains just about every spice except the kitchen sink. The complex spice blend gives food a rich taste, layered with flavors and it’s wonderful in stews and it makes an incredible dry rub for meats.
Homemade chicken stock is often the secret ingredient to awesome food, and it can make or break your dish. So what is stock? And what’s the difference between stock and broth?