Vacation, next up: Korea

I was starting to lose my enthusiasm for one month at a time before spring break.  We traveled across the midwest up into Ohio.  We ate some great meals at Lola, the Greenhouse Tavern and the Flying Fig, but we also ate a lot of midwestern fare.  I am longing for some more flavor, more spice, more garlic.  Jack so far is winning the bracket and is very excited for Korean food, although he is hesitant about the Kimchee.  We just picked up a few more Korean cookbooks at the library.  Now, a trip to Chong's and we are ready to begin!

1st Night at Kalahari

For the first night at Kalahari my brother and I ate at the buffet.  I had 15 mussels, 6 clams, 5 lamb chops/ribs whatever, a slice of prime rib, a cob o' corn, a brownie, a cookie, and half a slice of cake.  It was AMAZING.  Sam.

The end of ethiopia/kenya

Today marks the end of ethiopia and kenya.  Still eating leftovers in the fridge, but we won't be cooking anything else because we leave tomorrow for spring break.  We will know who the decider for the next month is after the final four.

Continuing in Kenya, Up next...the bracket will decide

We stayed in Kenya last night, with a beef stew with rice pilau.  It's going to be a busy week, so we made Ethiopian Beef Berbere last night and more Kenyan curry. 

We will take next week off since we are headed for Sandusky and Cleveland.  When we get home we will try to clear out some of the leftovers in the freezer from the first 3 months.  Up next?  The winner of this month's march madness bracket (the family only) will decide what country is next.  So far Jack is the lead.  He is eager for Korea, since he has a new friend at school that just moved here from Korea.  We will wait and see...

Kenya

I've liked almost everything I cooked in Ethiopia, but nothing wow'ed me enough to make it again (except the doro w'at) so soon.  So I decided to branch out in east Africa.  These two recipes are from Kenya.  It was a big hit with the boys.  The spices are similar to Indian food, something we've missed since we've been cooking "one month at a time".  If anyone has new ethiopian recipes, we are happy to try them.

Kenyan Curried Cabbage:

Melt 2 tbsp butter over med heat.  Saute one onion, finely chopped.  Added 1 head shredded cabbage and toss for about 5 minutes.  Sprinkle about 1 tsp curry powder and fresh ground pepper to taste.  Mix well.  Add 1/4 cup heavy cream.  Cook 2-3 minutes, until reduced.  Add salt to taste and stir in 3 shredded carrots and cook until heated through.


Kuku Paka

Put 1 chopped onion, 1 small red pepper, 2 inches ginger and 4 garlic cloves into cuisiart.  Process until smooth.  Heat 1/4 oil and add the puree with 1 tbsp curry powder and 2 tsp cumin seeds.   Saute until cooked down, about 10 minutes.  Puree 1 can tomatoes and add it, simmer for 5 minutes.  Add 3 pounds chicken (leg quarters), one can coconut milk (we used light), salt and pepper.  Cover and simmer for about an hour, until tender.  Remove chicken, take meat off bone while the sauce is reducing.  Add back to pan.  Add chopped cilantro.  Serve with rice.

jack again

its me sorry its been a while. ive just loved mexico,italy and now etheopia i cant wait for whats left

Ethiopia continues

Last night, Sanford made a berbere rubbed ribeye.  Our grass fed steak tasted so earthy, that it tasted more like lamb than beef.  I'm struggling with new recipes and losing my enthusiasm for another 10 days of ethiopia.  There is a spice that I'm using that I'm not in love with, but I'm not sure which one it is.