12 New Things - new ethnic cuisines
So, my "new skill" for August was a super simple one. I love to cook, but I've always been pretty boxed in ethnically - it's pretty much American, Mexican, or Italian cuisine around here. I've been wanting to venture into trying some other ethnic tastes and broadening our palate... so tonight I checked that skill off the list, and I made Doro Wat for dinner. Doro Wat is an extremely flavorful Ethiopian stew, and although it was slightly more labor intensive than most of my go-to recipes, it's DEFINITELY going on the meal rotation as it was SUPER yummy!! I didn't get a picture of the dish, but Isaac snapped a tablescape with his Droid:
I'm feeling a little more confident and a little less terrified of trying new food "genre's"!
For the complete list of the things I'm tackling this year, click here.
The Doro Wat recipe I used was snagged from a copy of Parents magazine that came a couple of weeks ago: (We played it simple and just dined on the Doro Wat and pitas)
Doro Wat
Ingredients
Spicy Butter
1/2 lb. (2 sticks) unsalted butter
1/4 red onion, chopped
1 (1-inch) piece fresh ginger, peeled and finely chopped
1 small garlic clove, finely chopped
1 Tbs. cardamom pods, crushed with the side of a knife
3/4 tsp. fenugreek seeds
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. ground turmeric
1/2 lb. (2 sticks) unsalted butter
1/4 red onion, chopped
1 (1-inch) piece fresh ginger, peeled and finely chopped
1 small garlic clove, finely chopped
1 Tbs. cardamom pods, crushed with the side of a knife
3/4 tsp. fenugreek seeds
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. ground turmeric
Doro Wat
2 medium onions, halved and thinly sliced
4 Tbs. Spicy Butter, divided
2 tsp. kosher salt, divided
1 (2-inch) piece fresh ginger, peeled and finely chopped
2 clovesgarlic, finely chopped
1 Tbs. mild chili powder
1/4 tsp. ground cardamom
1/4 tsp. freshly ground black pepper
3 whole cloves
2 cups chicken stock or broth
1/2 cup dry red wine
3 lbs.boneless, skinless chicken thighs, cut into 1-inch pieces
Freshly squeezed juice of 1 lime
1 Tbs. chopped fresh basil
Hard-boiled eggs, peeled and quartered lengthwise, Chopped tomatoes, Lime wedges, Flatbread or whole-wheat tortillas
2 medium onions, halved and thinly sliced
4 Tbs. Spicy Butter, divided
2 tsp. kosher salt, divided
1 (2-inch) piece fresh ginger, peeled and finely chopped
2 clovesgarlic, finely chopped
1 Tbs. mild chili powder
1/4 tsp. ground cardamom
1/4 tsp. freshly ground black pepper
3 whole cloves
2 cups chicken stock or broth
1/2 cup dry red wine
3 lbs.boneless, skinless chicken thighs, cut into 1-inch pieces
Freshly squeezed juice of 1 lime
1 Tbs. chopped fresh basil
Hard-boiled eggs, peeled and quartered lengthwise, Chopped tomatoes, Lime wedges, Flatbread or whole-wheat tortillas
Directions1. For Spicy Butter, melt the butter in a medium skillet over low heat. Skim foam that rises to the top. When most of it subsides, add the remaining ingredients. Continue cooking, stirring occasionally, for 20 minutes. Strain through a fine-mesh sieve. (Can be made one week ahead and stored in the refrigerator).
2. For the Doro Wat, heat a Dutch oven (or a heavy saucepan with a lid) on medium-high heat and add the onions. Let cook undisturbed until they turn dark brown, about 4 minutes. Stir in 2 tablespoons of the Spicy Butter and a teaspoon of salt. Reduce heat to medium-low. Cook, stirring occasionally, until the onions are very tender, 15 minutes. Stir in the remaining 2 tablespoons Spicy Butter (reserve the rest for another use), ginger, and garlic. Cook 1 minute. Stir in the chili powder, cardamom, black pepper, and cloves. Cook for 5 minutes.
3. Pour in the stock and wine, bring liquid to a simmer and let mixture cook for 10 minutes or so, until the liquid is reduced by about half. Stir in the chicken and cook, stirring occasionally, until the chicken is just done but still tender, 15 to 20 minutes longer. Stir in lime juice and remaining 1 teaspoon salt. Garnish with basil. Serve with eggs, tomatoes, lime wedges, and bread for sopping up the sauce.
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