Niter Kebbeh is a spice-infused butter. Along with berberé, niter kebbeh is an essential element of cooking Ethiopian cuisine. The recipe I use, and have for years, is from the Time-Life series called Foods of the World. I made this spiced butter after the lockdown in March. It’s typically made with butter, then clarified. I
Author: chef mimi
As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!
At first glance, you don’t think that the two words should go together, right? But despite the political and natural atrocities that have occurred in Ethiopia, its cuisine is uniquely complex, vibrant, and delicious. If you’ve ever eaten at an Ethiopian restaurant, you know that you’re typically served meat stew, known as wat, along with
Ever since my daughter had a cider-cooked gammon on Christmas in England with her now-husband, I’ve been chomping at the bit to make it. It sounds so British, but also so autumnal. First I had to figure out the American equivalent of gammon. Thank goodness I have British blogger friends, who worked tirelessly with my
A while back when I was choosing ingredients to make a Mediterranean-inspired ivory lentil salad, I discovered a fun product – canned artichoke bottoms. Now, I’m just as particular about canned foods as much as the next guy, but these are high quality; there’s no tinny taste. There is a tang to them, however, but
I’ve had this recipe quite a while. I recognize it from Bon Appetit, which was my favorite food magazine. The cut-and-paste method was my way to save recipes. Until computers, of course. As you can see, I thought the recipe was very good, but I needed to add onions and garlic to the tart next
Cumberland sauce is, to me, a cross between what Americans know as a fruit compote and a fruit chutney. Mustard and shallots add savory elements to the sauce, plus I added cranberries to a traditional Cumberland sauce for the festive aspect! Cause I’m all about festiveness. Cumberland sauce supposedly originated from Cumbria, in England, which
It was about twenty years ago when I first became aware of cooking shows on tv. Of course I grew up with Julia Child and the Galloping Gourmet, but food-related shows were few and far between. The Food Network was the actual first food channel I think – jumping on the culinary bandwagon to satisfy
It all started when I ordered some barbecue and simmering sauces from Williams-Sonoma, in anticipation of surgeries on both hands this year. Typically I make everything from scratch, but I was unable to do much in the kitchen for about 4 months total. One of the sauces I purchased was Roy Choi’s Sweet and Spicy
I follow an Instagram account called Stephen Cooks French, all one word, of course, which always messes with my brain. A recent photo of his that he posted was a tarte au saumon fumé, or a smoked salmon tart, pictured here. According to Stephen, the crust is puff pastry, topped with a seasoned fromage blanc
This is a dish that I remember from living at home, but I didn’t know its origin. I just knew it wasn’t French! Out of the blue my sister recently asked me about crunchy beans, and I told her I was making it for the blog! With her being four years older, she had the