Chicken Stew= doro wat
Doro Wot (Chicken Stew)
Yield: 8 Servings Ingredients
1 whole chicken -- skinned and
1 cut up
1 large onion -- chopped fine
1 garlic clove-- mashed
1 tsp ginger -- mashed
2 Cups water or chicken broth
1 lb butter
1 salt -- to taste
pepper -- to taste
nutmeg or cumin -- optional, to taste
1 hard-boiled egg -- per 1 person
berbere
*Instructions* Ethiopian chili powder (bere bere)
Cook onion over low heat, not in any fat, for a long time, stirring constantly over very low heat until all the water is evaporated. Continue stirring until onions are slightly brown. THEN add the butter; cook about 15-20 minutes still over low heat.
Add 1 tbsp hot water from time to time (texture should be kind of pasty).
Add bere bere. If it looks too dry, add hot water and stir. Cook itabout 30-45 minutes - keep stirring frequently. Keep adding hot water if necessary.Be careful not to let it brown, because chili powder will become bitter. Add garlic and ginger and simmer 15 more minutes. Add water as needed.
Sunday, January 21, 2007
Tuesday, November 21, 2006
Caramelized Sweet Potatoes-Candied Yams
Caramelized Cane Syrup Sweet Potatoes Recipe courtesy Emeril Lagasse
2 pounds sweet potatoes, cut crosswise and cubed into 3/4-inch pieces
1 stick butter
1 cup cane syrup (recommended: Steen's)
1/2 cup brown sugar
3 cups pecan pieces
1 teaspoon salt
Preheat the oven to 400 degrees F. Place the sweet potatoes in a large saucepan and cover with water. Bring the water up to a boil and blanch the potatoes for 3 to 5 minutes. Remove the potatoes from the stove and drain. In a large saute pan, melt the butter. Stir the cane syrup and brown sugar into the melted butter. Add the pecan pieces and cook for 3 minutes, stirring constantly. Turn the potatoes into a mixing bowl. Fold the pecan mixture into the sweet potatoes. Season the potatoes with salt. Blend to coat the potatoes evenly. Pour the potatoes onto a parchment lined 1/2 sheet pan and roast the potatoes for 15 to 20 minutes or until the potatoes are caramelized and tender.
Recipe Summary
Difficulty: Medium
Prep Time: 25 minutes
Cook Time: 20 minutes
Yield: 8 to 10 servings
User Rating:
Episode#: EM1A13
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
From FoodTV Recipe by Emeril
2 pounds sweet potatoes, cut crosswise and cubed into 3/4-inch pieces
1 stick butter
1 cup cane syrup (recommended: Steen's)
1/2 cup brown sugar
3 cups pecan pieces
1 teaspoon salt
Preheat the oven to 400 degrees F. Place the sweet potatoes in a large saucepan and cover with water. Bring the water up to a boil and blanch the potatoes for 3 to 5 minutes. Remove the potatoes from the stove and drain. In a large saute pan, melt the butter. Stir the cane syrup and brown sugar into the melted butter. Add the pecan pieces and cook for 3 minutes, stirring constantly. Turn the potatoes into a mixing bowl. Fold the pecan mixture into the sweet potatoes. Season the potatoes with salt. Blend to coat the potatoes evenly. Pour the potatoes onto a parchment lined 1/2 sheet pan and roast the potatoes for 15 to 20 minutes or until the potatoes are caramelized and tender.
Recipe Summary
Difficulty: Medium
Prep Time: 25 minutes
Cook Time: 20 minutes
Yield: 8 to 10 servings
User Rating:
Episode#: EM1A13
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
From FoodTV Recipe by Emeril
Monday, September 25, 2006
Strawberry Scones
Strawberry Scones
From the L.A. Times April 27, 2005 features an SOS article that makes your mouth water just by reading the recipe.
CULINARY SOS
A crumbly favorite
From a Times staff writer
When Times restaurant critic S. Irene Virbila finds herself near Century City, she likes to stop in at Clementine for coffee and a pastry. Since Annie Miler opened it nearly five years ago, Virbila has tried practically everything this exceptional baker has made. Lately, Miler's irresistibly crumbly strawberry scones are her favorite.
Total time: 1 hour, 15 minutes, plus freezing time
Servings: 12
Note: From Annie Miler of Clementine. It's best to freeze the scones before baking. "That helps them to keep a nice shape," she says. We used a cutter made by Ateco (it comes in the plain daisy set of six). Look for it at Gloria's Cake & Candy Supplies in Mar Vista, (310) 391-4557; Jane's Cakes and Chocolates in Montrose, (818) 957-2511; Kake Kreations in Canoga Park, (818) 346-7621; or Sur la Table in Santa Monica, (310) 395-0390.
4 3/4 cups pastry flour
3/4 cup sugar, divided
1 tablespoon plus 1 1/2
teaspoons baking powder
1/2 teaspoon kosher salt
9 ounces (2 1/4 sticks) butter, frozen and cut into 1/2 -inch pieces
1 1/3 (7 ounces) cups dried strawberries, chopped
2 teaspoons finely chopped lemon zest
1 2/3 cups plus 1/4 cup whipping cream, divided
1. In a food processor, mix the flour, one-half cup plus 2 tablespoons sugar, baking powder, salt and butter, until the butter is in small pieces. Scrape the batter into a bowl and stir in the strawberries and lemon zest.
2. Pour in 1 2/3 cups of the cream and incorporate with a spatula. With your hands, mix the dough by bringing the bottom to the top and working between the fingers. Do not overwork.
3. Turn it out onto a floured surface. Press the crumbly dough together and flatten to five-eighths-inch thick. Cut into 12 scones using a flower-shaped (3 1/4 inches in diameter) or round cutter. Freeze and bake as needed.
4. Heat the oven to 350 degrees (or 325 degrees for a convection oven, which is what Clementine uses). Place the scones 2 to 3 inches apart on a baking sheet lined with parchment or a silicone sheet. Brush the tops with cream, about 1 teaspoon per scone. Sprinkle sugar evenly, about one-half teaspoon per scone. Bake until golden, about 30 to 35 minutes, depending on whether dough is frozen. Cool before removing from the baking sheet.
From the L.A. Times April 27, 2005 features an SOS article that makes your mouth water just by reading the recipe.
CULINARY SOS
A crumbly favorite
From a Times staff writer
When Times restaurant critic S. Irene Virbila finds herself near Century City, she likes to stop in at Clementine for coffee and a pastry. Since Annie Miler opened it nearly five years ago, Virbila has tried practically everything this exceptional baker has made. Lately, Miler's irresistibly crumbly strawberry scones are her favorite.
Total time: 1 hour, 15 minutes, plus freezing time
Servings: 12
Note: From Annie Miler of Clementine. It's best to freeze the scones before baking. "That helps them to keep a nice shape," she says. We used a cutter made by Ateco (it comes in the plain daisy set of six). Look for it at Gloria's Cake & Candy Supplies in Mar Vista, (310) 391-4557; Jane's Cakes and Chocolates in Montrose, (818) 957-2511; Kake Kreations in Canoga Park, (818) 346-7621; or Sur la Table in Santa Monica, (310) 395-0390.
4 3/4 cups pastry flour
3/4 cup sugar, divided
1 tablespoon plus 1 1/2
teaspoons baking powder
1/2 teaspoon kosher salt
9 ounces (2 1/4 sticks) butter, frozen and cut into 1/2 -inch pieces
1 1/3 (7 ounces) cups dried strawberries, chopped
2 teaspoons finely chopped lemon zest
1 2/3 cups plus 1/4 cup whipping cream, divided
1. In a food processor, mix the flour, one-half cup plus 2 tablespoons sugar, baking powder, salt and butter, until the butter is in small pieces. Scrape the batter into a bowl and stir in the strawberries and lemon zest.
2. Pour in 1 2/3 cups of the cream and incorporate with a spatula. With your hands, mix the dough by bringing the bottom to the top and working between the fingers. Do not overwork.
3. Turn it out onto a floured surface. Press the crumbly dough together and flatten to five-eighths-inch thick. Cut into 12 scones using a flower-shaped (3 1/4 inches in diameter) or round cutter. Freeze and bake as needed.
4. Heat the oven to 350 degrees (or 325 degrees for a convection oven, which is what Clementine uses). Place the scones 2 to 3 inches apart on a baking sheet lined with parchment or a silicone sheet. Brush the tops with cream, about 1 teaspoon per scone. Sprinkle sugar evenly, about one-half teaspoon per scone. Bake until golden, about 30 to 35 minutes, depending on whether dough is frozen. Cool before removing from the baking sheet.
Tuesday, July 04, 2006
Sunday, June 04, 2006
Saturday, May 27, 2006
Thursday, February 23, 2006
Candied Nuts
1 cup sugar
1/2 cup water
1 tbl corn syrup
1/8 tsp salt
8 large marshmellows
3 cups nuts
Cook first 4 ingredients together til it spins a thread. Add marshmellows and stir until dissolved. Gradually add nuts and stir until they are well coated.
Drop by spoonful on parchment paper.
1/2 cup water
1 tbl corn syrup
1/8 tsp salt
8 large marshmellows
3 cups nuts
Cook first 4 ingredients together til it spins a thread. Add marshmellows and stir until dissolved. Gradually add nuts and stir until they are well coated.
Drop by spoonful on parchment paper.
Pumpkin Bread
Cream together 6 cups sugar and 8 eggs
Add:
2 tsp vanilla
1 tsp nutmeg
4 tsp cinnamon
1 tsp salt
1 30 oz can pumpkin
Mix well. then sift together
7 cups flour
4 tsp baking soda
Add alternating with 1 1/3 cups water and 2 cups crisco oil.
Add 1 cup chopped nuts.
Bake at 350 degrees in greased and floured pan or 1 lb coffee cans for 1 hour (large can)or 45 minutes for small cans. (Can be frozen)
Add:
2 tsp vanilla
1 tsp nutmeg
4 tsp cinnamon
1 tsp salt
1 30 oz can pumpkin
Mix well. then sift together
7 cups flour
4 tsp baking soda
Add alternating with 1 1/3 cups water and 2 cups crisco oil.
Add 1 cup chopped nuts.
Bake at 350 degrees in greased and floured pan or 1 lb coffee cans for 1 hour (large can)or 45 minutes for small cans. (Can be frozen)
Ice Box Cookies
2 1/2 sticks oleo (I'll use butter)
1 1/12 cups confectioners sugar
3 cups flour
1 egg
1/4 tsp salt
1 tsp vanilla
1 cup nuts
Cream butter and sugar, add 1 cup flour and 1 egg (mix). Add remaining flour, salt, vanilla and nuts (mix). Wrap or roll up in wax paper and refrigerate overnight. Cut 1/8 inch slices and bake at 375 deggrees for 10-15 minutes.
1 1/12 cups confectioners sugar
3 cups flour
1 egg
1/4 tsp salt
1 tsp vanilla
1 cup nuts
Cream butter and sugar, add 1 cup flour and 1 egg (mix). Add remaining flour, salt, vanilla and nuts (mix). Wrap or roll up in wax paper and refrigerate overnight. Cut 1/8 inch slices and bake at 375 deggrees for 10-15 minutes.
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