Showing posts with label #TeffLove. Show all posts
Showing posts with label #TeffLove. Show all posts

Aug 11, 2015

marengo bowl

Because Vegan Bowls (AmazonB&N) is so close to release (September 15!), I can't seem to get bowl dishes off my mind. Although this recipe, Marengo Bowl, is not in the book, creating more and more bowl foods these days seems to be my norm as they are easy, complete - in terms of starch, vegetable and protein - and convenient.

I am a sucker for re-creating classic recipes as authentically as is vegan-ly possible, and Marengo is no exception to this self-imposed rule.

Legend has it that Chicken Marengo was created to celebrate Napoleon's Battle of Marengo in the 1800's. After the victory, Napoleon's chef searched the village for ingredients fit for his highness and found chicken, eggs, crayfish, tomato and wine. Napoleon loved the dish so much that he insisted on eating it before each battle, believing it would bring him good luck.

So the legend goes. How much truth there is in the story is debated by historians, but the dish does exist and I am here to make it into a vegan culinary dream.

The most difficult aspect of this dish to veganize is the fried egg, which is served sunny side up as the egg yolk adds a "sauce" to the chicken stew. I decided to use a quick vegan Hollandaise sauce to add that extra sauciness and flavor.

While the mushrooms (if we are to believe the original tale) were added much later, it has become synonymous with Marengo. In addition to regular mushrooms in the stew itself, I decided to add grilled trumpet mushrooms (also know as king oyster mushrooms) because they are substantial and have a light reminiscence of seafood flavor - not as much as the regular oyster mushrooms, but very adequate in replacing the crayfish, or shrimp that is a popular addition these days. If unavailable, use protobellos.

Get the recipe below and don't forget to enter to win Kittee Berns' amazing Ethiopian cookbook, Teff Love, HERE.

Marengo Bowl
Serves 4

Hollandaise: 3 tablespoons vegan mayo 2 tablespoons unsweetened plain vegan milk 1 teaspoon fresh lemon juice ½ teaspoon dijon mustard ⅛ teaspoon ground turmeric Pinch cayenne Sea salt and ground black pepper Sautee: 2 tablespoons olive oil 1 medium onion, sliced thin 1 (15-ounce) can chickpeas, rinsed and drained 2 garlic cloves, sliced ½ teaspoon dried thyme ½ teaspoon dried oregano 1 bay leaf 8 ounces crimini or button mushrooms, quartered 1 cup dry marsala or sherry 1 (15 - 18 ounce) can whole tomatoes, crushed by hand ½ cup water ½ cup sliced black olives Grill: 4 trumpet (or king oyster) mushrooms, trimmed and cut into ½-inch thick slices 2 teaspoons olive oil Cooked rice, as needed 2 tablespoons minced parsley. 1. Hollandaise: Combine the mayo, milk, juice, mustard, turmeric and cayenne in a small microwave-safe bowl. Whip with a whisk to combine and season with salt and black pepper. When needed, warm in a microwave in 20 second intervals until heated through. 2. Sautee: Heat the oil in a large pot over medium heat. Add the onion, chickpeas, garlic, thyme, oregano, bay and season with salt and black pepper. Cover and cook until the onions and chickpeas are lightly golden, about 5 to 7 minutes, stirring occasionally. Remove the onion and beans and set aside. Increase the heat to medium-high and add the mushrooms. Cook until lightly golden, about 5 minutes. Add the wine and cook until reduced by half. Add the tomatoes, water and reserved onions and beans and bring to boil. Reduce the heat to medium-low and cook for 20 minutes. Add the olives and a 2 to 3 tablespoons of water if the sautee is too dry. Taste and adjust seasoning with salt and pepper. 3. Grill: Heat a grill pan over medium heat. Combine the trumpet mushrooms, olive oil and salt and black pepper, to taste, in a medium bowl. Toss to combine. Grill the mushrooms until tender, 3 minutes per side in the covered grill pan. turning the mushrooms a quarter turn after 2 minutes. 4. Assembly: Serve the sauce over the cooked rice in shallow bowls. Garnish with a few slices of grilled mushrooms, hollandaise sauce and parsley. Serve.

© 2015 Copyright Zsu Dever. All rights reserved.

Aug 8, 2015

love of "teff love" + giveaway

My love of Teff Love (Amazon, B&N), an Ethiopian cookbook by the fabulous Kittee Berns, of Cake Maker to the Stars blog, runs deep. I know I'm a little late to the festivities, but I can't imagine not gushing, along with everyone else, about the brilliance of this book.

I won't go into the details of the book, as I am sure others have done that quite well in my stead (check out Teff Love's blog tour HERE). I'm just here to give you my take on the dishes.

Having bought and used Papa Tofu Loves Ethiopian Food, Kittee's zine, religiously, I knew that the recipes in this book would be at least equally good, but I wasn't really prepared for just how amazing the dishes in Teff Love turned out to be.

There are a few helpful suggestions to keep in mind before cooking Kittee's incredible food; these will put the recipes into the uppermost tier of fabulousness.

The first step to delicious and authentic Ethiopian is to ensure you have injera, the flat, sourdough bread used as both utensil and a delicious tool to sop up the yummy gravies. Of course, even tortillas or pita is better than not making any of the dishes due to lack of injera.

The second step in making any of Kittee's dishes successfully, is to prepare the seasoned oil, ye'qimem zeyet, page 25. Although Kittee gives you the option to use olive oil instead of the seasoned oil, since the recipe is so easy and returns so much in flavor, I highly, highly recommend it.

The third absolutely necessary component of even the smallest Ethiopian feast is a salad, page 133. As you can tell, each of the platters I made has a simple salad as a component. The salad provides a fresh, cooling accompaniment to the other dishes. The dressing is a simple vinaigrette, page 145 or 146.

We are lucky enough to live near an Ethiopian restaurant in San Diego (albeit, one that serves meat as well), but truly, the recipes within Kittee's volume are heads and shoulders above anything we could ever have here.

All in all, this really is a volume you should own. Period. If you haven't had Ethiopian food before, Teff Love is the most excellent way to get some of this ah-mazing grub on your plate. If you are among the lucky ones already initiated into the club, you can't beat all the creative and downright delicious food Kittee shares with us. And don't you just love the title??

I'm itching to share this wonderful cookbook with someone, so make sure to enter below for your chance to win a copy of Teff LoveTo be eligible to win you must be following this blog via email or RSS feed (link). Contest is open to US residents only and ends Monday, August 17. Good luck!

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