Tag Archives: recipes

by | April 26, 2013 · 5:13 am

Karl’s I Don’t Do Casseroles

I don’t do casseroles, especially tuna casseroles, too many years of church socials growing up. Jan, on the other hand, loves tuna casserole, although she has a problem with its portion control. You cannot take less of the starch and more of the veggies, since everything is mixed together. The other problem with casseroles is that the ingredients do not cook at the same rates. Some things will be under done or others will be way over done.  Somewhere there had to be a solution.

Karl’s I Don’t Do Casseroles

Karl’s I Don’t Do Casseroles

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by | April 25, 2013 · 5:29 am

Karl’s Vietnamese Summer Rolls (Gỏi cuốn)

Jan has gone to three conferences in the last week, a dean’s conference, the Southwestern Anthropological Association conference and a Google conference. As a result, her eating habits have been completely disrupted.  Google especially fed her some very strange things, but one of the things she liked was a Vietnamese summer roll with lamb, instead of the usual shrimp or pork.

Karl’s Vietnamese Summer Rolls (Gỏi cuốn)

Karl’s Vietnamese Summer Rolls (Gỏi cuốn)

You can make summer rolls as a vegetarian dish, but I usually make them with shrimp and/or thin slices of Chinese barbecued pork. The idea of using lamb intrigued me.  Could I make a summer roll with tender, flavorful slices of lamb like I can picture in my head?

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by | April 25, 2013 · 5:22 am

Karl’s Peanut Dipping Sauce

This is the sauce to go with Karl’s Vietnamese Summer Rolls.

Karl's Peanut Dipping Sauce

Karl’s Peanut Dipping Sauce

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by | April 25, 2013 · 5:18 am

Karl’s Lemongrass Clear Soup

I had brought some lemongrass, because I was thinking about braising the lamb for my Vietnamese summer rolls in a flavorful broth.  I changed my mind to a quick grill for the lamb, but then I was left with the lemongrass. I decided that I what I needed was a soup to go with dinner.

Karl's Lemongrass Clear Soup

Karl’s Lemongrass Clear Soup

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by | April 22, 2013 · 3:47 pm

Jan’s Sweet Ethiopia Honey Caramel Sauce Sundaes

Adapted from a recipe by the National Honey Board

Jan was disappointed to find that the Ethiopian idea of dessert was sour cheese or just coffee. (Actually, after all of that good food who has room for “just one little thin mint?”) She decided to make an Ethiopian inspired desert by adding honey and spices to caramel and using it to make a gelato sundae.

Jan’s Sweet Ethiopia Honey Caramel Sauce Sundaes

Jan’s Sweet Ethiopia Honey Caramel Sauce Sundaes

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by | April 22, 2013 · 4:36 am

Karl’s Doro Wot (Ethiopian Red Chicken Stew) with Authentic Injera

If you have ever been to an Ethiopian restaurant the beautiful tray covered with the large, sour pancake dotted with brightly colored stews is a delight to see and even more to taste.  It makes you want to try to do this yourself. While many of the Ethiopian dishes appear to be simple, with only a few ingredients, you discover hidden complexities. Many of the ingredients in Ethiopian cooking turn out to have their own complex recipes.

Ethiopian Feast

Karl’s Doro Wot – Ethiopian Red Chicken Stew
(in the center)
with Authentic Injera (under all)

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by | April 22, 2013 · 3:33 am

Karl’ s Berbere and Mekelesha Ethiopian Spice Blends

The spice blend Berbere (when the Ethiopians say it, it sounds like “Barbara”) seems to define the Ethiopian stew called wat. According to Wikipedia Berbere contains: chili peppers, garlic, ginger, dried basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek. A couple of these spices are hard to acquire outside of Africa.

Karl’s Berbere Ethiopian Spice Blend

Karl’s Berbere Ethiopian Spice Blend

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by | April 22, 2013 · 3:24 am

Karl’s Niter Kibbeh (Ethiopian Spiced Clarified Butter)

adapted from under12parsecs

Niter Kibbeh is a key ingredient in many Ethiopean dishes. I suspect that the clarifying process and spices were meant to keep the butter from going bad in Ethiopia’s hot climate before refrigeration. I made this the day before, so that it would be ready when I started cooking my feast. I will be using this ingredient in my doro wat, shiro wat, and abesha gomen.

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by | April 22, 2013 · 3:19 am

Karl’s Abesha Gomen (Ethiopian Collard Greens)

Adapted from Esther’s Ethiopische recepten

Jan is always pushing me to have more green vegetables. Last week’s Cajun collard greens went over very well with my family. When I discovered that collard greens were a standard Ethiopian dish I had to include it in my feast.

Ethiopian Feast

Karl’s Abesha Gomen
Ethiopian Collard Greens
(at 9 and 2)

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by | April 22, 2013 · 3:13 am

Karl’s Shiro Wat (Ethiopian Legume Stew)

Adapted from a recipe posted by: jrt 

Is one of those catch all names for a legume stew. It can be made with chickpeas, fava beans, green peas, yellow lentils, red lentils or any combination of these. You roast and grind the legumes into flour. If you buy it (like I did) it comes as either plain (shiro alecha) or pre-spiced with Berbere (mit’in shiro). When you add it to the other ingredients it cooks quickly into a thick stew.

Ethiopian

Karl’s Shiro Wat
Ethiopian Legume Stew
(at 11 and 5)

 

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