My sister introduced me to Ethiopian food many moons ago. Ever since, we have really enjoyed eating at Ethiopian restaurants but I have never prepared any dishes at home. After receiving collard greens and parsley in my CSA share, this seemed like a fitting menu to try. It could be served any time of year. For us, it was a perfect meal to serve on a rainy and cool June evening.
I loved the brightness that the grated ginger, lemon, and chopped fresh chile added to the tender, stewed collard greens after cooking. The chickpea stew recipe utilizes the genius technique of incorporating ground red lentils to thicken the base.
The recipes were adapted from 177milkstreet.com. I changed the proportions and decreased the heat intensity. I served it over rice with dollops of whole milk Greek yogurt to offset the spice. I also omitted the fresh chile garnish in the chickpea stew. In a restaurant, these dishes would be served with injera, Ethiopian flatbread.
Yield: Serves 4
For the Stewed Collard Greens (Gomen Wat):
1 1/2 T ghee
1/2 medium yellow onion, halved and thinly sliced
coarse salt and freshly ground black pepper
4 large garlic cloves, minced
1 1/2 T minced fresh ginger, divided
scant 1/2 tsp freshly ground cardamom
1/4 tsp ground turmeric
1/2 pound stemmed collard greens, cut into 1/2-inch ribbons and roughly chopped
3/4 to 1 cup chicken, vegetable or beef stock, divided
1/2 to 1 Fresno or serrano chile, stemmed, seeded, and thinly sliced
1/2 T freshly squeezed lemon juice
For the Berbere Spice Blend: (you will have a little extra)
1 T smoked sweet paprika
1 1 /2 tsp sweet paprika
1/4 to 1/2 tsp cayenne pepper
1/2 tsp ground ginger
1/2 tsp onion powder
1/2 tsp ground coriander
scant 1/2 tsp garlic powder
heaping 1/4 tsp freshly ground cardamom
1/4 tsp dried basil, ground or crushed into a powder
1/8 tsp ground cumin
For the Chickpea Stew (Shiro Wat):
2 T red lentils
3 T ghee
1 medium yellow onion, chopped
2 cups (1 pint) cherry or grape tomatoes, halved
8 to 10 medium garlic cloves, minced
2 T minced or grated fresh ginger
2 T Berbere Spice Blend (above)
2 15.5-oz cans chickpeas, rinsed and drained
coarse salt and freshly ground black pepper
1 cup lightly packed fresh flat-leaf parsley, chopped
1 jalapeño or Fresno chile, stemmed and chopped, optional (I omitted it)
cooked rice, for serving, optional (I served both dishes over white Basmati rice)
whole milk Greek yogurt, for serving, optional
injera (flatbread), for serving, optional
To Make the Stewed Collard Greens:
In a large pot over medium, melt the ghee. (I used an enameled cast iron Dutch oven.)
Add the onion and cook, stirring occasionally, until lightly browned, 5 to 10 minutes.
Stir in the garlic, 1 tablespoon of grated ginger, the cardamom and turmeric. Cook, stirring occasionally, until fragrant and lightly toasted, about 1 minute.
Add about half of the collards and cook, stirring, until slightly wilted, then add the remaining collards.
Stir the stock and 1/4 teaspoon pepper. Cover and cook, stirring occasionally, until the collards are tender, 20 to 30 minutes. (I cooked it for 30 minutes.)
Off heat, stir in the chopped chile, lemon juice and remaining 1/2 tablespoon ginger.
Taste and season with salt and pepper, then transfer to a serving dish.
To Make the Spice Blend:
In a small bowl or jar, stir or shake together all ingredients until combined. The berbere will keep in an airtight container in a cool, dry spot for up to 2 months. (I used a recycled glass spice jar.)
To Make the Chickpea Stew:
In a spice grinder, pulse the lentils until finely ground, about 10 pulses; set aside.
In a large saucepan over medium, melt the ghee. (I used a low and wide enameled cast iron pot.)
Add the onion and cook, stirring occasionally, until golden brown, 8 to 10 minutes.
Stir in the tomatoes, garlic, ginger and berbere. Cook, stirring occasionally, until the tomatoes have given up their liquid and the mixture is beginning to brown, 3 to 5 minutes.
Add the chickpeas, ground lentils, 2 cups water and ½ teaspoon each salt and pepper. Boil over medium-high, then reduce to medium and cook at a simmer, uncovered and stirring often, until the sauce clings to the chickpeas and the desired thickness and consistency is achieved, about 15 to 20 minutes. (If serving over rice, cook the rice at this time.)
Off heat, stir in the parsley and chili (if using).
Taste and season with salt and pepper.
Serve the stewed collard greens and chickpea stew with injera or over rice topped with a dollop of yogurt, as desired.
I loved the combination of textures and colors from the mix of beans in this creamy dal. The recipe was a “staff favorite” in Food and Wine, contributed by Antara Sinha. It was included an article titled “Good to the Last Sop: Cozy Dinners That Deliver Endless Comfort.” The original recipe includes instructions to make homemade roti to serve with the dal to sop it up. 🙂
We ate this dish with store-bought roti but I included the roti recipe from the original article below. I wish I had made the homemade roti because we tragically did not enjoy the store-bought version. (Homemade is always better!) I served the dal over brown Basmati rice with steamed spinach on the side. Hearty and delicious vegetarian comfort food.
For the Dal:
3/4 cup dried moong dal (split yellow mung beans) (about 5½ ounces)
3/4 cup dried masoor dal (split red lentils) (about 5 ounces)
3/4 cup dried chana dal (split bengal gram) or dried toor dal (split pigeon peas) (about 5¾ ounces)
2 medium-size fresh serrano or jalapeño chiles, stemmed, seeded if desired, and finely chopped (about 2 1/2 tablespoons)
1 medium tomato, chopped (about 1 cup)
¼ cup roughly chopped fresh cilantro, plus more for garnish
For the Roti:
2 cups atta (Indian whole-wheat flour) (about 8 5/8 ounces), plus more for dusting
3/4 to 1 cup water, divided
3/4 teaspoon kosher salt
melted ghee, for brushing
For the Tadka:
3 tablespoons ghee
3 small dried chiles (such as Diaspora Co. Whole Sannam Chillies), or more to taste (I used Bird’s Eye)
1 teaspoon cumin seeds
brown Basmati rice, optional
steamed spinach, optional
To Start the Dal:
Stir together moong dal, masoor dal, chana (or toor) dal, salt, turmeric, and 6 cups water in a large saucepan; bring to a boil over medium-high. (I used a medium enameled cast iron Dutch oven.)
Reduce heat to medium-low; partially cover, and cook, stirring occasionally, until dal is soft and tender, 35 to 40 minutes. Add up to remaining 1 cup water, 1/4 cup at a time, until desired thickness and consistency is reached.
To Make the Roti Dough:
Stir together atta, 3/4 cup water, and salt in a medium bowl. Knead mixture in bowl until all dry flour is incorporated, adding remaining 1/4 cup water, 1 tablespoon at a time, if needed to incorporate flour.
Transfer dough to a clean work surface; knead until stretchy and slightly sticky, 5 to 7 minutes.
Shape dough into a ball, and return to bowl. Cover with a clean towel; let stand at room temperature until dough is smooth and matte, about 30 minutes.
To Season the Dal:
Heat oil in a medium-size heavy-bottomed saucepan over medium.
Add cardamom, cloves, and cumin; cook, stirring constantly, until fragrant, 30 to 45 seconds.
Add onion and chopped fresh chiles; cook, stirring often, until onion is lightly browned around edges, 5 to 8 minutes.
Add tomato; cook, stirring often, until tomato begins to break down, 2 to 4 minutes. Remove from heat.
Add tomato mixture and cilantro to dal mixture; stir to combine. Season to taste with salt.
Cover and keep warm over low.
To Cook the Roti:
Once roti dough has rested, turn out onto a work surface lightly dusted with atta.
Divide dough evenly into 16 pieces (about 1 ounce each).
Working with 1 dough piece at a time and keeping remaining pieces covered with a towel, shape dough into a ball. Dust ball thoroughly with atta, and flatten slightly. Using a rolling pin, roll dough into a circle until uniformly thin and about 6 inches in diameter. Rotate the disk 90 degrees after each roll, flipping and dusting with atta occasionally to make a perfect circle. Repeat with remaining dough pieces.
Heat a large cast-iron skillet over high. Place 1 roti round in skillet; cook until bubbles start to form and bottom is speckled with brown spots, 30 to 45 seconds. Flip roti using tongs; cook until it puffs up completely and is evenly cooked on both sides, 30 to 45 seconds. (Small charred spots are delicious and totally OK.) If roti doesn’t completely puff up, pat the top using a clean towel to encourage it to inflate.
Remove roti from skillet, and brush both sides lightly with melted ghee; transfer to a serving plate. Repeat process with remaining roti rounds and ghee.
To Make the Tadka & to Serve:
In a small skillet, heat ghee over medium-high. Add dried chiles and cumin to pan; cook, stirring occasionally, until cumin is toasted and fragrant, about 30 seconds.
Divide dal mixture among bowls, and drizzle each portion with desired amount of warm tadka. (I served it over brown Basmati rice.)
Sprinkle with additional cilantro, and serve alongside hot roti and steamed spinach, as desired.
Note: Dal can be prepared (without the tadka) 2 days ahead and stored in an airtight container in refrigerator.
These New York crumb cake muffins have a few qualities that elevate them a step above others. They not only incorporate lemon zest and browned butter, they also have additional crunchy crumbs hidden inside each muffin. Genius.
The recipe was adapted from The New York Times, contributed by Melissa Clark. I used the zest of an entire lemon and modified the baking time for a convection oven. They were quite large but baked perfectly in a standard muffin tin. Great.
Yield: 12 muffins
For the Topping:
1/2cup/115 grams unsalted butter (1 stick)
1 1/3cups/165 grams all-purpose flour
1/2cup/110 grams dark brown sugar, packed
1 1/2teaspoons ground cinnamon
1/4teaspoon ground allspice or cardamom
1/4teaspoon fine sea salt
For the Batter:
3/4cup/180 milliliters sour cream
2teaspoons vanilla extract
1/4teaspoon almond extract
1/2teaspoon finely grated lemon zest (I used the zest of 1 large lemon)
1 1/2cups/190 grams all-purpose flour
2/3cup/135 grams granulated sugar
3/4teaspoon baking soda
3/4teaspoon baking powder
1/2teaspoon fine sea salt
1/2cup/115 grams unsalted butter (1 stick), cut into 1-inch slices and softened
Heat oven to 375 degrees, preferably on convection, and line a 12-cup muffin tin with liners.
Make the Topping:
In a medium saucepan over medium-high heat, melt butter, then let it simmer until the foam on top falls to the bottom of the pot and turns brown, 4 to 6 minutes. It will smell nutty when it’s ready. Immediately pour butter into a small bowl to keep it from getting any browner, and let cool for 5 minutes.
Whisk together flour, sugar, spices and salt in a medium bowl.
Pour in the brown butter and stir, pinching the mixture together, until crumbs form. Set aside.
Make the Batter:
Whisk together sour cream, eggs, vanilla, almond extract and lemon zest in a mixing bowl.
In a large bowl, using a stand mixer fitted with the paddle attachment or a handheld electric mixer, mix together flour, sugar, baking soda, baking powder and salt until combined, about 10 seconds.
Add softened butter and beat for 20 seconds to work it into the flour.
Add egg mixture and continue beating until the batter is very smooth, about 1 minute.
Sprinkle a scant tablespoon of the topping crumbs into the bottom of each muffin liner. (I used a cookie scoop.)
Spoon the batter on top of the crumbs, dividing it evenly. (I used a large cookie scoop- plus a little bit extra- per well.
Bake muffins for 5 minutes to firm up the tops so the crumbs don’t sink into the batter. Remove muffin pan from the oven and lower heat to 350 degrees.
Sprinkle the remaining crumbs on top of each muffin. (I used 1 tablespoon per muffin, rationed with a cookie scoop.)
Continue to bake until the muffins are springy to the touch and a toothpick inserted into the center comes out clean, 17 on convection or up to 30 minutes longer.
Cool on a rack for 15 minutes.
Use an offset spatula or butter knife to lift the muffins out of the pan. Finish cooling muffins on a rack.
Classic butter cookies are my husband’s absolute favorite, so I had to try this vanilla bean version. He loved them! They are dangerously easy to make too.
This recipe was adapted from The New York Times, contributed by Melissa Clark. I used the ground cinnamon option, varied the shapes, and topped the cookies with festive colored sugars prior to baking.
Because the cookies are quite fragile, the original recipe suggests making them into sandwich cookies, filled with chocolate, Nutella, or thick jam, to increase their stability for shipping. We ate them as is!
I am mildly obsessed with Biscoff cookies. They are my absolute favorite store-bought cookies (Trader Joe’s Maple Leaf Cookies are a close second…) When my friend shared this version from America’s Test Kitchen, I knew that I had to include them in my Christmas cookie assortment this year. I doubled the recipe. 😉
This recipe was adapted from America’s Test Kitchen via wskg.org. I rolled out the dough and placed it in the refrigerator overnight. I also froze the cut dough prior to baking to help it maintain its cut shape. I weighed the flour and sugar and used freshly ground spices.
These cookies have the ultimate crispy texture. My husband thought that they had more cardamom than the store-bought version, possibly because I used freshly ground cardamom, but I thought that they were perfect. 🙂 Yum!
Yield: 32 cookies
1 1/2 cups (7 1/2 ounces) all-purpose flour
5 teaspoons ground cinnamon
1 teaspoon freshly ground cardamom
1/4 teaspoon freshly ground cloves
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon coarse salt
3/4 cup (6 ounces) turbinado sugar (see note)
8 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
1 large egg
Separately, grind cloves and cardamom in a spice grinder.
Whisk flour, cinnamon, cardamom, cloves, baking soda, baking powder, and salt together in bowl.
Using pencil and ruler, draw 10 by 12-inch rectangle in center of each of 2 large sheets of parchment paper, crisscrossing lines at corners. (Use crisscrosses to help line up top and bottom sheets as dough is rolled.)
Process sugar in food processor for 30 seconds (some grains will be smaller than granulated sugar; others will be larger).
Add butter and process until uniform mass forms and no large pieces of butter are visible, about 30 seconds, scraping down sides of bowl as needed.
Add egg and process until smooth and paste-like, about 10 seconds, scraping down sides of bowl as needed.
Add flour mixture and process until no dry flour remains but mixture remains crumbly, about 30 seconds, scraping down sides of bowl as needed.
Transfer dough to bowl and knead gently with spatula until uniform and smooth, about 10 seconds.
Place 1 piece of parchment on counter with pencil side facing down (you should be able to see rectangle through paper).
Place dough in center of marked rectangle and press into 6 by 9-inch rectangle. Place second sheet of parchment over dough, with pencil side facing up, so dough is in center of marked rectangle. Using pencil marks as guide, use rolling pin and bench scraper to shape dough into 10 by 12-inch rectangle of even thickness, about 1/4 to 1/8-inch thick. (If the dough spreads beyond the rectangle, trim it and use the scraps to fill in the corners; then, replace the parchment and continue to roll.)
Transfer dough with parchment to rimmed baking sheet.
Wrap in plastic wrap and refrigerate until dough is firm, at least 1 1/2 hours (or freeze for 30 minutes). (Rolled dough can be wrapped in plastic wrap and refrigerated for up to 5 days.)(I refrigerated it overnight.)
Adjust oven racks to upper-middle and lower‑middle positions and heat oven to 300 degrees, preferably on convection.
Line 2 rimless baking sheets with parchment. Transfer chilled dough to counter. Gently peel off top layer of parchment from dough.
Using fluted pastry wheel (or sharp knife or pizza cutter) and ruler, trim off rounded edges of dough that extend over marked edges of 10 by 12-inch rectangle.
Cut dough lengthwise into 8 equal strips about 1¼ inches wide. Cut each strip crosswise into 4 equal pieces about 3 inches long.
Freeze cut dough until firm, about 5 to 10 minutes.
Transfer cookies to prepared sheets, spacing them at least 1/2 inch apart.
Bake until cookies are lightly and evenly browned, 30 to 32 minutes, switching and rotating sheets halfway through baking.
Let cookies cool completely on sheets, about 20 minutes. Cookies can be stored at room temperature for up to 3 weeks.
Note: If you can’t find Sugar in the Raw, use 3/4 cup plus 2 tablespoons (6 ounces) of packed light brown sugar and skip the sugar grinding step.
* Do not use cookie molds or an embossed rolling pin for the speculoos; they will not hold decorations.*
This recipe was adapted from a “staff favorite” Food and Wine recipe, contributed by Sarah Jordan. I appreciated the press-in crust and we all absolutely loved the consistency of the bars. Pie bars have the bonus of easier portion control too- which is crucial on Thanksgiving. 😉 Great.
Yield: Makes on 9×13-inch pie
For the Press-In-Crust:
2 1/2 sticks cold unsalted butter, cut into cubes
1/4 cup plus 2 tablespoons light brown sugar
1/4 cup plus 2 tablespoons granulated sugar
2 1/2 cups all-purpose flour sifted with 1/2 teaspoon kosher salt
In the bowl of a stand mixer fitted with the paddle, cream the butter with the sugars at medium speed for 2 minutes.
With the mixer at low speed, beat in the sifted flour-and-salt mixture.
Preheat the oven to 350°, preferably on convection.
Line a 9-by-13-inch baking pan with parchment paper, allowing 2 inches of overhang on the 2 long sides. (I used a pyrex pan.)
Transfer the dough to the pan and press it over the bottom and 1 1/4 inches up the side all around. (You can cover the dough with plastic wrap and press with the bottom of a measuring cup.) Be sure the corners are not too thick.
Refrigerate until firm.
Bake the crust for 25 to 35 minutes, until golden brown; halfway through baking, use the back of a spoon to smooth the sides and corners of the crust.
Transfer the pan to a wire rack and let the crust cool before filling.
For the Filling:
1/4 cup dark brown sugar
1/2 cup granulated sugar
1 teaspoon cinnamon
1/4 teaspoon freshly ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon freshly ground cardamom, optional (I omitted it)
1/4 teaspoon coarse salt
2 large eggs
One 15-ounce can pure pumpkin puree
One 12-ounce can evaporated milk
Baked Press-In Crust (above)
crème fraîche or whipped cream, for serving, optional
Preheat the oven to 425°, preferably on convection.
In a small bowl, whisk the sugars with the spices and salt.
In a medium bowl, whisk the eggs.
Whisk in the sugar mixture, then whisk in the pumpkin puree and the evaporated milk until smooth.
Pour the filling into the crust and bake for 10 minutes.
Lower the oven temperature to 350° and bake for about 25 minutes longer, until the filling is fully set.
Transfer the pan to a rack and let cool completely.
Cut into bars and serve with whipped cream or crème fraîche, as desired.
Note: Bars should be stored in the refrigerator. Serve chilled or at room temperature. (I prepared them a day prior to serving.)
These caramelized carrots were part of our Thanksgiving feast. Initially, I thought that the proportions were really off in this dish- only a drizzle of the amazing browned butter vinaigrette is used and I had a tremendous amount leftover. The proportions could be reduced, of course, but I have used the leftover vinaigrette with roasted Brussels sprouts, cauliflower, CSA rutabaga, and more rainbow carrots. It is absolutely wonderful.
This recipe was adapted from chef Neil Borthwick’s “forgotten carrots” at Merchants Tavern in London via The New York Times, contributed by Mark Bittman. I modified the proportions and cooked the carrots in a cast iron skillet. I would roast four pounds of rainbow carrots next time.
Yield: Serves 4 to 6 as a side dish
2pounds large carrots (I used rainbow carrots)
3tablespoons olive oil
8tablespoons (1 stick) unsalted butter, plus 3 extra tablespoons for roasting the carrots
coarse salt and freshly ground black pepper
3-4tablespoons sherry vinegar, to taste
1teaspoon Dijon mustard
3tablespoons chervil leaves or chopped fresh parsley
Heat the oven to 325 degrees, preferably on convection.
Scrub the carrots, and peel them if you like (it really doesn’t matter but I peeled them).
Set a 12-inch cast iron skillet or a roasting pan over two burners on medium heat; put the olive oil in the pan.
When the oil is hot, add the carrots and cook, turning as they brown, until lightly caramelized all over, 10 to 15 minutes.
Add 3 tablespoons butter, spices, salt and pepper.
Transfer the roasting pan to the oven, and cook, shaking the pan once or twice, until the carrots are crinkly on the outside and you can pierce them easily with the tip of a sharp knife, 45 to 60 minutes.
Meanwhile, put 1 stick butter in a small saucepan over medium heat. Cook, stirring occasionally until the butter foam subsides and the butter turns nut brown, about 5 minutes. Turn off the heat.
Put brown butter, vinegar, Dijon, salt and pepper in a blender or mini food processor. Blend until a creamy emulsion forms, about 30 seconds; taste, and adjust the seasoning.
Put the carrots on a platter, drizzle the vinaigrette over the top and garnish with the chervil or parsley, and serve.
Note: Leftover vinaigrette can be stored in a covered container in the refrigerator to toss with other roasted vegetables.