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
I don’t have much of a sweet tooth, nor am I much of a baker per se, but I do rather like the idea of incorporating local seasonal vegetables into dessert. The basis for the cake batter–kabocha squash that I steamed and whipped into a puree and grated carrots–makes for an extremely moist, but light … Continue Reading
I had two kabocha squash staring at me on the kitchen counter for the past couple of weeks (went a little overboard at the farmers’ market yet again). Kabocha, a Japanese varietal, is my favorite type of winter squash. I’ve used them before to make soup, risotto, gnocchi, ravioli, cake, pie, and bread., but, this … Continue Reading
I love having friends over for dinner, and the corresponding time spent in the kitchen preparing the dinner (along with shopping at the farmers’ market for the ingredients, hitting a few specialty shops for the perfect cheese, cut of meat, and/or bottle [or three] of wine). Interestingly, more often than not, the salad is what … Continue Reading
