Is it filo or fillo or phyllo? A little cup made with filo and stuffed with greens (this batch gomen–Ethiopian collard greens), an egg, and topped with a little (or lot) of berbere oil. A great little savory start to the day. This was a bit of an experiment, so was not entirely sure how … Continue Reading
Nine times out of ten when I go out for Ethiopian, I get the vegetarian sampler, typically, red lentils (miser wot), yellow split peas (kik atecha), and a double order of Ethiopian collard greens (gomen). Always satisfying and pleasantly fills my belly, though the lamb dishes are really good too. All served on top of … Continue Reading
The end of March and, not surprisingly, it still feels like winter in Chicago, with temperatures predicted to hover around 30 degrees for the next five days. Blue Chicago, not for the music scene, but for the weather, which is making me feel very blue. When many parts of the country are beginning to see … Continue Reading
Love all types of soups and stews, especially on a brisk day in the Windy City. If you are searching for an easy and hearty stew, look no further. This is a Catalan staple, and rightfully so. Traditionally made with spinach, although I think you can play around with other types of greens (kale, … Continue Reading
Picked up some puntarelle and another variety of chicory from the Green City farmers’ market yesterday (thanks Green Acres Farm). Puntarelle is a long, spiky Italian chicory related to radicchio and endive. It has a mild, bitter flavor and is great for salads. If you can’t puntarelle or chicory, substitute with dandelion greens or any … Continue Reading
