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The Food Almanac: Thursday, January 10, 2013

The Food Almanac: Thursday, January 10, 2013

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In The Food Almanac, Tom Fitzmorris of the online newsletter The New Orleans Menu notes food facts and sayings.

Days Until. .
Mardi Gras--32
Valentine's Day--34

Today's Flavor
Today is National Bittersweet Chocolate Day. Bittersweet chocolate is really more for cooking than for eating, although some like it. It's less sweet than semi-sweet. Great for making chocolate mousse, or for chocolate sauce to go over something that's already very sweet.

Here in New Orleans, you are encouraged to celebrate Fancy Creole Chicken Day. A number of dishes, all developed about a century ago, are mainstay in local restaurant, particularly the older ones. All of them amount to a half chicken, baked or sometimes grilled, topped or surrounded with some kind of hash. The most popular are:

Chicken bonne femme. "Good woman's chicken" is covered with cubed potatoes, garlic, parsley, and other savory bits. The famous version is cooked at Tujague's, where it's the best dish in the house.

Chicken Clemenceau. Named for the Premier of France during World War I, its garnish is mushrooms, peas, butter, onions, and a good deal of garlic. Galatoire's makes the definitive version.

Chicken Pontalba. This is what I think is the best of all. The roasted chicken is topped with fried potato cubes, grilled ham, green onions, and bearnaise sauce. Chef Paul Blange, the first chef at Brennan's, created it in the 1940s. The Palace Cafe makes the killer Pontalba.

All of these are wonderful Creole classics, and not all that hard to make at home. The most time-consuming part is cooking the chicken.

Kitchen Innovations
Today is the birthday (1949) of George Foreman, the former heavyweight boxing champ. After retiring from the ring, he began a new career after of devising and selling countertop grills. It's a brilliant product: it seems like something you need, even though it's probably going to be one appliance too many. Its primary merit is that it grills both sides of something at the same time. They need that capability in fast-food restaurants, but I can't say I've ever wished I could do that. Still, lots of people like Foreman grills.

The Physiology Of Taste
Neils Stensen, born today in 1683 (and also known as Nicolaus Steno), discovered Stensen's duct. That's what moves saliva from the gland that makes it to the mouth. We don't think of saliva too much (with good reason), but it plays a more important role in eating than most people know. Aside from making it easier to swallow food, it actually begins the digestion process. If you put a cracker in you mouth, chew it up, but don't swallow it, you can taste the starches begin to turn to sugars, by the action of enzymes in saliva.

Edible Dictionary
civet, [SIH-vet], French, n.--A stew, most famously prepared with rabbit (civet de lievre, also called jugged hare). Two ingredients are distinctive: the blood of the rabbit, and onions. (The word "civet" is a French reference to onions.) It's martinated in wine and herbs for as much as a day, then cooked in the low-and-slow way. As well-known as this dish is in classic French cooking, I have never seen it on a menu in New Orleans.

The Old Kitchen Sage Sez:
If you're going to go through the trouble of deboning a leg of lamb, you may as well stuff the place where the bone was it with something. Think lamb sausage, bread crumbs, and garlic.

Gourmet Gazetteer
Banana Hill, Mississippi is an actual hill in a hilly, rural area in the north central part of the state, forty-one miles from Tupelo. But it shows up on official maps as a community. It's about half woods and half cotton fields around there. The nearest place to grab a bite is at Gene's Coffee Shop, a mile away in Blue Mountain, population 670. I wonder if Gene's serves Jamaican Blue Mountain coffee, the most expensive variety in most coffeehouses.

Deft Dining Rule #214:
In case you haven't heard, the old rule requiring lamb to be served with mint jelly has been repealed. It never was a good idea.

Annals Of Tea
Today in 1839, tea from India arrived in markets in London and the rest of England. It was much less expensive than the tea from China--enough so that a critical mass of people were able to afford to drink tea routinely for the first time. It was the beginning of the mass popularity that tea still enjoys in Britain, where they like the stuff so much that they even drink it on hot weather. They say it cools them off.

Annals Of Inedible Mushrooms
Today is the birthday (1911) of Norman Heatley, who develop effective methods of extractingpenicillin from bread mold. Its healing ability had already been discovered, but getting the active ingredient out of the mold was challenging until Heatley figured out how to grow it. He used kitchen equipment: cookie tins, pie pans, butter churns, and roasting pans. His work allowed enough penicillin to treat sick and wounded soldiers in World War II, especially on and after D-Day.

Food Namesakes
Wallace Berry, composer and author of books on music theory, was born today in 1928. .Chandra Cheesborough, born today in 1959, was a gold-medal Olympic runner in 1984. British broadcaster Alistair Cooke began the job that would make him most famous today in 1971, as host of Masterpiece Theatre.

Words To Eat By
"Today the biggest decisions I make aren't related to the heavyweight title. They are whether I visit McDonald's, Burger King, Wendy's, or Jack-in-the-Box."--George Foreman, whose birthday it is today.

"Chicken may be eaten constantly without becoming nauseating."--Andre Simon.

Words To Drink By
"Be wary of strong drink. It can make you shoot at tax collectors, and miss."--Robert Heinlein.

The Food Almanac: Thursday, January 10, 2013 - Recipes

Yep, you guessed it! These aren't the only nuggets cooking right now.

This little nugget is due April 30th!

It's strange to think that in just a few months I will have kids aged 2, 1, and 0 years old, but it makes life so full of fun and love every day to have these sweet kiddos around, I wouldn't have it any other way. It also makes life very full of chicken nuggets.

Chicken nuggets. Everywhere. Car seat crevices, couch cushions, toy boxes you name it, they're there. The other day, Samuel found one in the big boys car seat and said, "Look at this thing, it's rock solid!" and Mr. Two-year-old reached out immediately and grabbed it to pop it in his mouth (yes, we stopped him).

The Food Almanac: Thursday, January 10, 2013 - Recipes

(Late greetings to the New Year. I have had a lot of health issues as of late. So I haven't been much for writing. Hope this finds you well. - Larry)

Woolworth, JCPenney, Lucky, Pay N' Save & Fredrick & Nelson, Aurora Village, Seattle, WA, c ir ca late '60s.
Woolworths: The ORIGINAL "dime store". Woolworth's was one of the most popular discount department stores of the last century. EVERYBODY'S Mom shopped there and the prices were amongst the most reasonable anywhere. Which might have been their downfall.

It seems like the prices at Woolworth's, which were the cheapest anywhere also corresponded to the quality of some of their products (which were mostly off-brand names made in Taiwan by almost totally anonymous "corporations" - Sound familiar?)

Then there was their cafeterias (or "Luncheonettes".) Historically, they're reviled as racist relics from an uglier time - especially in the South. But they was fully integrated by the '70s and the food I remember they served in the '70s was prepared by elderly women and reflected a different time. Yes, greasy kid stuff like cheeseburgers were served, but so were "blue plate specials" like meatloaf, mashed potatoes and gravy and the like - even liver and onions.

The downtown Seattle store, a virtual institution since the '20s closed in 1993. They even still had the ORIGINAL candy center, in the middle of the store which sold licorice by the rope and candy bins that had remained almost unchanged - other then actual product, until 1993. It was a very sad day for me and countless others when it closed. I remembered seeing a lot of young people at that candy area that their grandparents probably had fun at when THEY were teenagers.

The Bon Marche: The Bon Marche was a formal department store chain in the Puget Sound area. It used to sell a variety of items, but later began focusing on women's clothes, kitchenware and jewelry.

The name was shortened to "The Bon" in 1980

. and the full name was restored in 1990.

In 1997, The Bon Marche chain was sold to Macy's and Macy's operated the chain as the ridiculous sounding Bon-Macy's.

. before dropping the Bon reference altogether in 2003, and today operates the stores as Macy's.

Frederick & Nelson: Another upper crust department store chain in the Puget Sound area. Like The Bon Marche, it started out as a general (but somewhat upper class department store), but soon specialized in clothing and jewelry.

Frederick & Nelson was a local institution during the holiday season with their annual picture takings with Santa Claus and had a local favourite holiday candy called "Frangos".

Rhodes: A Bon Marche competitor in the Puget Sound from the '20s to the early '70s. Rhodes was purchased by in the late '60s and in the early '70s became Lamont's.

Their now demolished downtown Seattle building once supported an extremely rare wire rooftop AM transmitting antenna (which were outdated by 1930!) for radio station KXA 770 AM until 1984, which was STILL in use until then! (the station also used to have a funny noise underneath it's fairly weak signal. ) KXA spent much of it's life as an independent classical music station before changing to Oldies, Rock, Religious and finally Adult Standards before being sold to a country broadcaster. After a few decades of varying call letter and format changes, 770 AM in Seattle is now KTTH, a conservative talk station.

Rhode's old downtown Seattle, with KXA Radio's original rooftop antenna system. The site is now occupied by Benaroya Hall

White Front: The thing about White Fronts was you knew one when you saw one. A HUGE white painted semi-circular arch greeted you as you entered the store and like Woolworth, everything was dirt cheap. But too much expansion and not enough capital forced it's quick demise in the mid-'70s. Most stores were sold to K-Mart, but none retained the familiar "White Front" arch.

A typical White Front entrance:

The same Anaheim, CA White Front store, abandoned since the '70s in 1981. It mysteriously burned to the ground a few months after these were taken:

K-mart: Still in operation, but barely. The last time I entered a K-mart in Burlington, WA was a few months ago and it was a near time warp. Brands I haven't seen in DECADES that I thought were totally defunct reappeared (Rath Black Hawk Hot Dogs, Andy Capp's Hot Fries, etc.) It's now a subsidiary of Sears (itself a struggling icon department store.)

Montgomery Ward: Now defunct since 2001 (they were dying by the '70s due to their inability to keep up with current trends, which was PAINFULLY apparent by the '80s. They were STILL selling 8-Track tape players in 1985!) The name continues on via an unrelated catalog company.

Jafco: Jafco was a Puget Sound "catalog showroom", a concept of retail marketing I never understood because unlike most department stores where you could get what you want off the shelf. Most Jafco items were on display and there was a warehouse of everything in the back. You had to order these items from the mail-delivery catalog - in the actual showroom, write out a ticket and wait for a stock person to go get it. And these stock people I swore moved with the speed of well. the mail.

Wigwam Discount Stores: Wigwam was a discount department store chain based in Seattle, WA. Wigwam had it's own loss leader - free popcorn. But sadly, it was rarely fresh popped and it was often stale - to the point of GROSS. I actually got a bag that was MOLDY. It started out selling Army surplus goods (a product Wigwam sold until the end), which made Wigwam a favourite among men, but it also expanded into general merchandise by the '60s. It was defunct by 1983 (damn that popcorn!)

The Food Almanac: Thursday, January 10, 2013 - Recipes

Just blog about your favorite Super Bowl recipe and then link back here when you're done. I'll leave the link party up til the end of this week.

Here's the recipe I'm sharing today:

1 (16 ounce) package of buttery round crackers
1 pound sliced bacon, cut into thirds
1 pound brown sugar


  1. Preheat oven to 250 degrees F (120 degrees C).
  2. Arrange the crackers in a single layer on a large baking sheet. Top each cracker with 1/3 slice bacon, and sprinkle desired amount of brown sugar over all.
  3. Bake 1 hour in the preheated oven, or until browned and crisp. Serve warm.

at 12:00 AM 13 comments :

The Food Almanac: Thursday, January 10, 2013 - Recipes

As some of you may know I gave up dairy about 6 months ago. This means no cheese and no milk. Since I have cut it out I feel amazing. Some of the benefits I have personally noticed are, I no longer have that bloated feeling, my skin does not break out, I have more energy and I don't get crampy stomach aches like I used to when I would drink milk or eat cheese.

I can honestly say that I do not miss milk AT ALL. It actually grosses me out now when I smell it, but I do on occasion miss cheese. And lets be honest, some things like pizza just need cheese.

So let me introduce something that I recently discovered. Nutritional Yeast. It actually is nothing new and has been around forever but to me this is completely new and awesome. When added to food it has a yummy cheesy/slightly nutty taste that will blow you non cheese eaters away. Even if you do like cheese but just want to cut back on calories or make your meals just a little healthier this is for you.

So what exactly is nutritional yeast?
Nutritional Yeast is a deactivated yeast (not to be confused with Brewer's yeast, which has a completely different taste and purpose). Nutritional yeast is a living microorganism grown on sugarcane and beet molasses. When the yeast is ready, it is killed (deactivated) with heat and then harvested, washed, dried and packaged.

  • Has 6 grams of protein in just 2 tbs
  • Great source of minerals
  • Great cheesy taste
  • Gluten free
  • Salt free
  • A great source of Vitamin B12 and Folic Acid
  1. Sprinkle it on top of vegetables or cauliflower poppers before you pop them in the oven
  2. Sprinkle it on top of popcorn. This is beyond delicious!
  3. Skip the cheese and use this on top of low carb pizza.
  4. Add it to baked thyme onion rings.
  5. Use it in skinny mashed potatoes.
  6. Sprinkle it on top of kale chips for the ultimate "cheesy" snack.
  7. Add it to skinny spaghetti.
  8. Use it in a creamed spinach recipe.
  9. Add it to soups.
  10. Use it to make cheesy crispy green bean fries.


Interesting fact. Both our girls are lactose intolerant (to certain degrees), but you are right. some things, like pizza just need that cheesy taste! I will have to try this.

I grew up with nutritional yeast by my side for every meal and it was not to replace cheese (i ate that too!). It's just so good! I agree that popcorn is one of the best things to put it on. I also recommend eggs of any kind. That's probably my all time favorite. I can barely eat eggs without it now!

Look forward to seeing some innovative recipes!

This is tasty stuff! I sort of forgot about it, so thanks for the reminder. There used to be nutritional yeast shakers at the local movie theater (for popcorn and pizza), but it's not out anymore. boo.

Can't wait to try this! I love all your posts about these uncommon treasures!

Super interesting and I'm defintely willing to try. I'm a lover of milk and all dairy products and it would be super hard to give up. I am interested in trying though for a bit to see if it helps with some digestion issues. Thanks for the info.

I have seen many blogs that use this but always wondered its purpose and benefit.

Interesting, thank you, I have some in the cupboard and was wondering what I should do with it!

Which brand would you recommend for nutritional yeast?

Anonymous- I use the Braggs brand that is shown above.

hmmm I will have to try this but I do NOT have the willpower to cut cheese out. I am totally in love with the stuff

Perfect timing! My naturopathic doc has been telling me to cut out dairy to see if my acne clears up and cheese is my one downfall :( I have heard of nutritional yeast and had no idea how to incorporate it into my diet. Thanks!!

how long were you off dairy before you skin stopped breaking out? I'm on day 3 or 4 of no dairy.

Great post! Love this stuff! My favorite way to eat it is on toast (now GlutenFree toast) sprinkled on top of mashed avocado. Yum! I also had a great Nutritional Yeast gravy at a restaurant in Oregon - it came on top of a tempeh/veggie scramble and was awesome!

I gave up dairy too since I now eat paleo but I LOVE coffee and can't have it without milk. What do you recommend? do you drink yours without milk? Please help! Thanks!

I cut out dairy and meat a few months ago, too. I just made some popcorn and sprinkled it with nutritional yeast, a drizzle of grapeseed oil, and a little sea salt--amazing!! I also make a "non-parm"cheese sprinkle for my pasta out of finely ground almonds and nutritional yeast. It looks like the real thing and tastes great.

Lacto vegetarian for 25 years here with 4 Lacto Veg kids and one meat eating huzbear. One guilty pleasure of ours is Mac N Cheese (half whole wheat pasta) with added broccoli, TVP, and Nutritional Yeast. No one knows I've added NY or the WH pasta for that matter. Yum.

Don't forget to douse your kale chips with nutritional yeast AND mix it into your mashed potatoes.

Ps. Silk has a soy creamer. Non dairy. Try the vanilla one.

Oh, I also read that nutritional yeast can help with breast milk production. :)

Don't forget to douse your kale chips with nutritional yeast AND mix it into your mashed potatoes.

Ps. Silk has a soy creamer. Non dairy. Try the vanilla one.

Try coconut oil in your coffee. Metabolism boosting and multiple health benefits. :-)

Healthy yeast counters bad yeast like Candida.

Almond or coconut milk are the best

Remember that nutritional yeast is not naturally high in vitamin B12. Most brands however are fortified with B12.

I've been taking nutritional yeast for over forty years and even though I still can't stand the taste it has managed to keep my blood sugar level steady. My skin is clear and even though I'm seventy years old I have a full head of dark hair. I mix a heaping tablespoon in orange juice and shoot it down my throat and chase it with more orange juice before I have a chance to taste it. I love the benefits, just have never gotten use to the taste.

I've been taking nutritional yeast for over forty years and have never gotten use to the taste. I mix a heaping tablespoon in orange juice and shoot it with an orange juice chaser every morning. I began taking it on recommendation of an Internal Medicine Physician at Baylor Medicine back in the early seventies to control my blood sugar levels. And it worked. It is an amazing super food. Plus, even though I am seventy years old I still have a full head of dark hair with very little grey. It's an amazing super food.

I've been taking nutritional yeast for over forty years and even though I still can't stand the taste it has managed to keep my blood sugar level steady. My skin is clear and even though I'm seventy years old I have a full head of dark hair. I mix a heaping tablespoon in orange juice and shoot it down my throat and chase it with more orange juice before I have a chance to taste it. I love the benefits, just have never gotten use to the taste.

The link you are using for the nutritional yeast is not working. I will look up another source, but thought you might like to know.

The link you are using for the nutritional yeast is not working. I will look up another source, but thought you might like to know.

Wednesday, January 16, 2013

Penne Rosa with Shrimp

A fun pasta recipe from Back to Her Roots. The red pepper flakes really give this dish a kick, watch you don't use too much more than a pinch!

12oz whole wheat penne
1 T olive oil
4 cloves garlic, minced
1 pinch crushed red pepper flakes
8oz button mushrooms, sliced
2 medium tomatoes (about 1/2 lb), chopped
Salt and pepper, to taste
4 c fresh spinach
10oz medium raw shrimp, peeled and deveined
1/2 c marinara sauce
1/3 c plain Greek yogurt
1/4 c parmesan cheese, grated

1. Cook penne according to package directions, omitting salt and fat. Drain and set aside.
2. In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften.
3. Add in mushrooms, tomatoes, salt and pepper. Cook for 5minutes, or until mushrooms begin to release their water.
4. Turn heat up to medium-high and add in shrimp. Cook for 1-2minutes, or until shrimp are pink and opaque. Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2minutes.
5. Remove lid and place skillet back over low heat. Add the penne, Greek yogurt and pasta sauce. Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through. Divide into pasta bowls and serve topped with parmesan cheese.


Growing up Chinese-American, I found myself caught between two cultures: the American culture I was born into, and the one that I inherited, the Chinese culture.

SF Beer Week 2014: When It Rains, It Pours

It’s winter in the Bay Area again, which means two things: rain and SF Beer Week. Despite the unfortunate lack of the former, the latter appears on the calendar with clockwork regularity, this year from February 7-16.

The Scoop: Tin Pot Creamery

Fellow Scooper Dawn Maxey and I were feeling adventurous over the holiday break, and decided to make a trip to the burgeoning metropolis of Palo Alto for some ice cream at a local creamery named Tin Pot.

The Best Coffee — Home Brew Edition

Back in my high school, making coffee was simple. I had a small Mr. Coffee machine on the far corner of my desk, a gallon of generic bottled water under my chair and a bag of Maxwell Blend in my middle drawer.

When Only Banana Bread Will Do

There is little in this world that is as comforting and splendid as a perfect morning ritual.

3 Ingredient Recipes

In embracing my grad student identity, I began a search of potluck-worthy recipes that I could afford and claim as my own.


I had never heard the term “foodie” before moving to San Francisco.

InnerFog: A Cozy Inner Sunset Retreat

Nestled on Irving Street in the chilly Inner Sunset, the InnerFog Wine Bar & Kitchen provides a snug, inviting place to duck into and retreat from its namesake, which often blankets the neighborhood.

Guddu de Karahi Pakistani and Indian Cuisine

If you’re a fan of Pakistani/Indian cuisine and interested in finding the best place in San Francisco, then look no further than the Outer Sunset.

This Thing Is Gluten Free: Does that mean it’s good for me?

Gluten, from the Latin word for glue, is a mixture of proteins found in cereal grains, and is responsible for the elastic texture of dough.

Synapse is the UCSF student newspaper. We seek to serve as a forum for the campus community. Articles and columns represent the views of the authors and not necessarily those of the Board of Publications or the University of California.

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Get the latest news about the UCSF community sent weekly directly to your inbox during the academic year.

More than 50 years of Synapse are available at the Library's Synapse Archive

German Apple pancake

  • Buttermilk complete pancake mix - 1 cup
  • Water - 3/4 cup
  • Vanilla extract - 1/2 tsp
  • Ground cinnamon - 1/2 tsp
  • Butter - 1/4 cup
  • Apple - 1
  • Brown sugar - 1/4 cup
  • Ground cinnamon - 1/4 tsp


Very different pancake, looks yummy.

wow,,this is very very new to me. looking so yuumy and different..will this very soon.

Quite a different and beautiful pancake.

Will try to make it for my family.

Hi Anu,gud one dear. love that the fruit is layered on top

wow very interesting n unique recipe, well made.

Very interesting recipe. looks yumm!!

Delicious, I would call it a dessert pancake..

very interesting n new one. sounds too healthy n delicious. loved it!

new recipe to me. very nice

Dish looks yummy. perfectly done

Love the apple topping,interesting recipe.

This looks and sounds delicious!

Did you get a chance to check the website to manage editorial calendar easily for your blog and show your editorial calendar in your blog easily (optional)
Thanks & Regards

Love all the apple that has gone into the making of this.

Delicious and interesting pancake..

Yummy pancake.. Excellent snaps..

I made this with brown sugar splenda to cut down on the sugar and it was absolutely delicious. This recipe is a keeper :)

Thank you Jan, glad you tried and liked it.

The food is absolutely amazing. I hope I could taste and cook that in actual, maybe if I have much time since I am so busy working. Anyways, thanks for sharing your article. God Bless and have a good day. Visit my site too.

Life is full of many challenges. Challenges that will make you or break you depending on how you handle it. Visit my site for more updates. God Bless to your site.

Tuesday, January 22, 2013

Living the Frugal Life

I mentioned a few posts ago that Carl and I are embarking on "Extreme Budget 2013" in an effort to both save more money and eliminate student loans. As January draws to an end and the reality of long-term frugal living sets in, I'm finding that my initial enthusiasm for the budget is turning into a feeling of dread and premature defeat. We don't make nearly enough to be extravagant with our spending in the first place, but we certainly enjoyed our fair share of eating out, barhopping, and personal indulgences on the old budget. Now we can eat out approximately 1 time per month. at Moe's.

I'm a list-making enthusiast so I've been enjoying planning out all of our at-home meals and groceries. I thought I'd give couponing a try- you know, if Honey Boo Boo's mom can do it I totally can too, right? You always hear about those people who leave the grocery store checkout with the store owing them a refund for the three cartfuls of groceries they plan on putting in their basement stockpile for the impending apocalypse, and I thought if I could get in on a little bit of that action I could save us a lot of money. I signed up for all of the appropriate coupon websites and started going through this week's featured coups when I came to a sad realization: I don't buy anything that the coupons are for! It's all uber-processed food, or weird frozen stuff, or health and beauty products that I don't use (everyone knows that I rarely shower). What about a coupon for bananas or lettuce? Where's all the healthy stuff? No wonder Honey Boo Boo's mom is the person she is today she's forced to buy crappy processed food with her coupons. So frustrating!

Has anyone else had any luck with this kind of thing? Part of me feels like I gave up too soon, but the other part is somewhat relieved that I don't have to put the effort into keeping up with the coupons. It seems like an awful lot of hard work, as does money-saving in general. I'm determined to stay determined, though, and hopefully have some budget friendly tips to share with you all along the way.

A Day in the Life on the Farm

This spicy, rich, chicken stew is traditionally served with injera and Ethiopian flat bread used as the utensil to hold the meat and sop up the sauce. I served mine over egg noodles with a side of Atkilt, an Ethiopian vegetable dish containing cabbage, potatoes and carrots.

Check out all the wonderful Ethiopian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

  • Juli: Misir Wot - Ethiopian Red Lentil Stew
  • Sue: Ethiopian Beef Tibs
  • Amy: Buticha - Ethiopian Hummus
  • Syama: Himbasha - Ethiopian Spiced Bread
  • Evelyne: Flavor-Packed Ethiopian Shekla Tibs
  • Lynda: Tikel Gomen (Ethiopian Cabbage & Potatoes)
  • Wendy: Doro Wat and Atkilt
  • Camilla: Ye’abesha Gomen (Ethiopian Collard Greens)
  • Margaret: An Ethiopian Meal with Misir Wat, Signi Wat, Gomen Wat, and Speedy Injera Flatbread

Doro Wat (Ethiopian Chicken Stew)



    Trim and cut the chicken thighs into bite size pieces. Squeeze the lemon juice over the chicken pieces. Season with salt and pepper. Toss to coat and set aside.

Atkilt (Ethiopian Cabbage and Potatoes)





That looks delightful. I love the combination of vegetables and warming spices.

So good Jules, this recipe is a keeper for sure.

Wendy it warms my heart to read how much you enjoy this group. as does this dish.

I'm so happy you created this group Evelyne and that you included me.

Your dishes look fantastic, Wendy! The chicken looks so moist and tasty and the cabbage one is really colourful! Can't wait to try both of them. My love of Ethiopian food is fulfilled with this challenge and all the wonderful dishes.

It was a great challenge. Thanks Margaret.

What a perfect meal - I must try the doro wat very soon!

Doro wat is a winner! Years ago I had watched a documentary on Ethiopea and still remember how meticulousy (and lovingly) the family made this dish. Always delicious!

This was my first experience with it but it certainly was a wonderful one.

I enjoy getting comments and feedback from my audience. Please let me know what you think, keeping in mind that we are all entitled to our own beliefs and opinions. I am happy to hear yours as long as they are stated nicely.

Watch the video: The Technicolors - 26 On A Tuesday Official Audio (August 2022).