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[personal profile] zigadenus
I have made the executive decision to consign my friend's undrinkable home-brewed wine to an Ethiopian chicken stew, Doro wat. I haven't done any Ethiopian cooking in forever, and of course I don't have niter kibbeh prepared, nor do I have berbere... But hell, I'm in EDMONTON again. These are not insurmountable problems. *whistles cheerily to self*

So instead of scribbling dialogue (which is still boring in my head), I'm off on a hunt for ingredients, and a pleasant afternoon in the massive kitchen here at the House. No one's desperate for the next chapter, anyhow -- especially since we've come to the perfectly reasonable and evidence-based conclusion that Snapey sells or designs office supplies.

17:00 Ethiopian delicious-ness accomplished. Recipe(s), if you care:

Niter kibbeh ("spiced fat")
In a deep saucepan, simmer together:
1 lb unsalted butter
1 med onion, diced
3-4 chopped cloves of garlic
2 tbsp chopped ginger
1/2 tsp ground turmeric
7 pods of green cardamom
1 pod black cardamom
1/4 tsp ground nutmeg
1 tsp fenugreek (methi seeds), lightly pan-toasted and cracked with mortar and pestle
1 cinnamon stick
5 whole cloves
10-12 peppercorns
2 tsp cumin seeds

When butter has clarified (i.e., milk solids have boiled off, ~20 min), strain through mesh, discarding spices. Store in the fridge up to two months.

Beri-beri (also 'berbere') spice mix
In a small glass jar combine:
1/2 cup chili powder
1/4 cup ground dried chiles (can omit if you're a wuss)
1/4 cup smoked paprika (or sweet paprika if you're a wuss)
1 tsp salt
1/2 tsp ground fenugreek
1 tsp ground ginger
1 tsp ground cardamom
1 tsp ground coriander
1/2 tsp ground nutmeg
1/2 tsp garlic powder
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1/4 tsp ground allspice

Mekellesha spice mix
1 tsp ground cinnamon
3/4 tsp ground cardamom
1/2 tsp ground cloves
1/2 tsp nutmeg
1/4 tsp allspice

Doro wat
Marinate 1 lb of chopped chicken thighs in juice of two limes for 30 minutes. Also hard-boil 8 eggs (bring eggs to boil, then leave to stand on back burner for 13-14 minutes; less time i.e. ~12 minutes at lower altitude. Cool in changes of cold water and peel.)

In a large, deep saucepan, sauté until soft:
2-3 tbsp nitre kibbeh
3 large onions, diced
6-7 cloves of garlic, chopped
3 tbsp fresh ginger, grated

Add, cooking 5-10 minutes to 'heat' spices:
1/3 cup berbere
2 tsp cumin
2 tsp cardamom
1 tsp dried mustard
½ tsp black pepper
1 tsp sacred basil (oregano can be substituted, but the flavour will be a little different)
½ tsp turmeric

Add to saucepan and cook 5 minutes:
2 cups of red wine (I like merlots, but even shitty, vinegar-y reds work just fine)

Add marinated chicken and lime, cook until chicken is well done (~15-20 minutes). Prick eggs with a fork, add to saucepan. Simmer all until it forms a thin sauce (add water as needed), adding 1 tbsp mekellesha during last five minutes of cooking time.

(no subject)

Date: 2017-04-10 12:03 am (UTC)
From: [identity profile] beffeysue.livejournal.com
I can only imagine how good the kitchen smells while this is cooking. Bon appetit.

(no subject)

Date: 2017-04-10 01:06 am (UTC)
From: [identity profile] zigadenus.livejournal.com
Amazing like you wouldn't believe. ^_^

(no subject)

Date: 2017-04-10 06:47 am (UTC)
From: [identity profile] traverse.livejournal.com
Mmmm, this sounds divine.

(no subject)

Date: 2017-04-10 12:13 pm (UTC)
From: [identity profile] zigadenus.livejournal.com
Despite all the ingredients, it's ridiculously easy to do once you get the hang of it.

(no subject)

Date: 2017-04-10 12:22 pm (UTC)
From: [identity profile] traverse.livejournal.com
I suppose it is not necessary to make quite so much 'spiced fat'? Other than that, I actually have all of the ingredients. Except the chicken.

Speaking of shitty wine: once upon a time I discussed cooking with a Frenchman who insisted that recipes call for 'bad wine'. When asked why it has to be bad, he got exasperated and responded that, of course, good wine should be drunk by the cook :)

(no subject)

Date: 2017-04-10 12:30 pm (UTC)
From: [identity profile] zigadenus.livejournal.com
I suppose it is not necessary to make quite so much 'spiced fat'?

It's not, no. But I've safely kept the excess in the freezer up to a year, and it's a common base to a dozen or so different Ethiopian dishes, so I always make it to have on hand.

good wine should be drunk by the cook

Oh my, yes. Though honestly, I have on occasion come across a legit recipe wherein a vinegared wine performs better than a good one. Doro wat is not negatively impacted by it, certainly.

(no subject)

Date: 2017-04-10 01:15 pm (UTC)
From: [identity profile] traverse.livejournal.com
a vinegared wine performs better than a good one

I can believe that. I have even successfully substituted vinegar for wine in a few recipes, and the result was at least as good. Vodka turned out to be surprisingly elegant, too, on an occasion.

(no subject)

Date: 2017-04-10 02:46 pm (UTC)
From: [identity profile] zigadenus.livejournal.com
on an occasion

Well, now I'm intrigued. (Although tbh I can't say I've met a vodka I'd rather cook with than drink)

(no subject)

Date: 2017-04-10 04:24 pm (UTC)
From: [identity profile] traverse.livejournal.com
Ah, I don't remember what it was exactly, I think I was improvising a risotto with what I had left in the fridge. Depending on the ingredients, it brings out the sweetness in them and deepens the flavour without adding acidity. Tomatoes, fennel, stuff like this - and of course, penne alla vodka is a classic. I suppose it should be good with seafood, though I haven't tried.

I can't say I drink vodka - except in order to prove my Russian credentials or to demonstrate the correct method of consumption :) It was just that had a bottle of very nice vodka, which was a gift, had it for years before I discovered I could cook with it - so this is how most of it was used.

And yes. I had some unspeakably bad vodkas in my life. To think of it, they could be methylated spirits. One of the best was my aunt's homemade 'samogon', which I still remember warmly.
Edited Date: 2017-04-10 04:27 pm (UTC)

(no subject)

Date: 2017-04-11 01:44 am (UTC)
From: [identity profile] zigadenus.livejournal.com
brings out the sweetness in them and deepens the flavour without adding acidity. Tomatoes, fennel, stuff like this

I can see that! I will try this at the earliest opportunity. :)

demonstrate the correct method of consumption

In my books, 'correct' is like this (http://www.food.com/recipe/dirty-vodka-martini-w-blue-cheese-olives-198053). Am I in desperate need of correction, or can I persist in this, however misguided it may be?

I have a recipe for wheat and potato vodka that my grandfather apparently used to distill. I have not been brave [or bored] enough to try it. A friend's homemade slivovitz kicked my ass most excellently; I've not been able to weasel the recipe out of her yet.

(no subject)

Date: 2017-04-11 08:38 am (UTC)
From: [identity profile] traverse.livejournal.com
I will try this at the earliest opportunity

Have fun :) By the way, I made a veggie penne alla vodka with mushrooms once, and mushrooms take to it very well, too.

can I persist in this, however misguided it may be

I think you definitely should persist. Nobody should stand between a woman and her tipple. :))

As for corrections, I was horrified that some people drink warm vodka shots. Without snacks. Or sip. Now, that must be eradicated.

Oh slivovitz... I try not to go anywhere near it, if I can help it :) I am sure your homemade vodka will be good if you ever decide to try.
Edited Date: 2017-04-11 02:00 pm (UTC)

(no subject)

Date: 2017-04-11 03:06 pm (UTC)
From: [identity profile] zigadenus.livejournal.com
some people drink warm vodka shots.

Heathens! And no snacks? Not even pickles? *shakes head*

(no subject)

Date: 2017-04-11 03:14 pm (UTC)
From: [identity profile] traverse.livejournal.com
Can you believe it?! Not even a gherkin...

(no subject)

Date: 2017-04-11 08:06 pm (UTC)
From: [identity profile] traverse.livejournal.com
How low can humanity go? It's not like I am asking for rye bread with salo (which I, weirdly, really miss sometimes - and it's divine with vodka!)

(no subject)

Date: 2017-04-11 11:35 pm (UTC)
From: [identity profile] zigadenus.livejournal.com
rye bread with salo

I can see that, actually. Sounds like it'd be good; I need to try that, soonest.

(no subject)

Date: 2017-04-11 07:31 pm (UTC)
From: [identity profile] zigadenus.livejournal.com
warm vodka

Now that I'm thinking about it... are they storing their vodka somewhere other than the freezer? *shakes head*

(no subject)

Date: 2017-04-11 07:57 pm (UTC)
From: [identity profile] traverse.livejournal.com
A drinks cabinet, I guess. Well, it is for drinks....

(no subject)

Date: 2017-04-10 05:28 pm (UTC)
From: [identity profile] mundungus42.livejournal.com
I am ridiculously impressed with your cookery and creativity!

I love this Snape theory, by the way.

(no subject)

Date: 2017-04-11 01:45 am (UTC)
From: [identity profile] zigadenus.livejournal.com
I am ridiculously impressed with your cookery and creativity!

Thanks! -- it's all a result of being easily bored.
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