enjera

Today Kevin made some spongey sprouted-wheat enjera and spicy lentils.  OK so we didn’t happen to have tef on hand and so the “enjera” wasn’t strictly traditional but it was delicious!

 

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spice kitchen

On this snowy day, Kevin is warming up the air by making a spiced coconut oil and an ethiopian spice mix (Berbere). The coconut oil will be used like a spiced ghee (Niter Kibbeh).  For the spice mix, he dry roasted some curry leaves from the plant that our friends the Heaths gave us with  cardamom, allspice, cinnamon and coriander.  We should have some really delicious foods coming our way!

a much appreciated gift

Thank you to our friend Vivian who gave us once again a Christmas gift of her delicious Cuban style black beans.  They are the best!!  And in this very, very busy time of year, we made immediate use of them for dinner this evening…brown rice with black beans and spicy garlic shrimp…muchisimas gracias, amiga!!  (And thanks also to her lovely boys who allow her the time to prepare them!)

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somewhere, inside the rainbow

Rainbow Trout, that is, one of my favorites. This evening we enjoyed it baked in foil – so easy!! – dressed with some specialty herbs.  We were given a wonderful Curry Leaf (Murraya koenigii) plant by some equally wonderful friends, Mel and Diane.  So I stuffed these trout with a few leaves of that and some basil leaves, minced garlic, and smashed lemongrass.  (We have a lemongrass plant that did very well this summer!) Also a bit of olive oil and a spritz of white wine.  Amazing!  I used 4 curry leaves per trout and the flavor was delicate but very, very present. Baked wrapped in foil at 400 for 12 minutes then another 10′ or so at 350.

Rainbow trout with Curry Leaf (Murraya koenigii), basil, garlic. and lemongrass.  also a bit of olive oil and  spritz of white wine.

Rainbow trout with Curry Leaf (Murraya koenigii), basil, garlic. and lemongrass. also a bit of olive oil and spritz of white wine.

I know…I don’t usually recite the actual “recipe” but this is SO EASY…it should be a regular event in any household that likes to cook whole fish! Obviously, one could substitute  any number of herbs or spices, but the lemongrass worked very nicely with the curry leaves.

(served with baked potatoes with garden snipped garlic chives and butter and a small green salad)

Crêpes Brendan

I’m visiting my brand new little grandson, Brendan Frederick, and helping around the house.  There was an abundance of eggs and milk in the fridge and lovely fresh berries so I made up batch of Crêpes.  Filled with a little plain yogurt, fresh raspberries, blackberries and strawberries, a sprinkle of chopped honey roasted cashews, and drizzled with honey, I dubbed them Crêpes Brendan.  Bon appetit!

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pescado entero a la sal

A very special  way – un antiguo método – to cook fish is to bake it in a paste of salt and egg whites.  We discovered this dish in Spain and had no idea it was so easy until we read about it in an in-flight magazine recently.  The whole fish (with lemon and parsley tucked inside) does not absorb the salt; instead the salt forms a crust which keeps-in the moisture while baking.  The fish in its lovely browned crust  is presented at the table whereupon a heavy item such as a wooden spoon or mallet is used to crack open the crust and reveal the fish.  After the oohs and ahhs of this presentation, it is is removed and the salt is brushed away to enable the fish to be served to individual plates.

On this occasion we used two whole trout which served the two of us, but a larger fish for 4-5 people would be ideal.

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