Chop lean and raw beef
Add salt, pepper and chopped onion
Form beef into flat patties
Cook the meat patties as you would a regular hamburger: the choice of rare, medium or well done is up to you. Add butter or butter sauce for flavor and serve.
Source:
Ingredients:
1 bunch of peeled beets
2 lbs of meat (optional)
Marrow bones (optional)
6 tablespoons lemon lemon juice
4 onions
2 quarts of water
2 tablespoons of sugar
Directions:
After grating or dicing, place in large pot of water on simmer and place meat, bones and onions for 45 minutes.
Add the rest of the ingredients and be sure to add salt for flavor. Cook for another 30 minutes.
Ready for serving.
Sources:
Foods not involving meat has a special place in my heart since I used to be a vegetarian. Some of the greatest and unique cuisine is vegetarian or vegan in origin. India along with much of Asia has a strong history when it comes vegetarian and meals since many diets in that region has been rooted in hundreds and even thousands of years in cultural and religious practices. In Hindu tradition the cow is considered sacred, Muslims do not eat pork and Jains and Buddhists reject all forms of slaughtered animals. I chose this recipe since I love stir fry and eggplant is one of my favorite veggies.
Ingredients:
1 diced eggplant
1 teaspoon of salt
3 tablespoons of water
1/4 teaspoon of cayenne pepper
2 cups of chopped broccoli
2 cloves of minced garlic
1/4 teaspoon of paprika
1/4 of asafetida (optional)
2 tablespoons of olive oil
Directions: Sautee the broccoli and eggplant for 3-5 minutes in olive oil high.
Add all of your spices and stir in well.
Reduce to medium low. Add water and cover. Cook for 5-7 minutes or until broccoli is tender.
Serve with your favorite sides, veggies or main course meals.
Sources:
http://vegetarian.about.com/od/stirfries/r/eggplantstirfry.htm
Steak has been a recent phenomenon in the advent of railways and the growing number of cattle in the western frontiers in the 19th century. The Spanish first introduced cows in Mexico in 1540. From thereon, both the French and Spanish raised cattle throughout the centuries and further into the Northern American colonies. It was only until the invention of the refrigerated train in the late 19th century that cattle were transported across the country where slaughterhouses were set up for mass produce of beef. After World War Two, steak became a symbol of America's new-found place in the world as a superpower. I love anything with garlic so here is a great garlic-marinated steak recipe I found.
Ingredients:
1/4 cup of soy sauce
3 teaspoons of honey
1 pinch of cayenne pepper
2 and 1/2 lb of rib-eye
1/2 teaspoon of liquid smoke flavoring
3 tablespoons of minced garlic
1/2 cup of balsamic vinegar
1 teaspoon of Worcestershire sauce
2 tablespoons of olive oil
1 teaspoon of onion powder
2 teaspoons of grounded black pepper
Directions:
Mix all ingredients into one bowl and stir well.
Place the meats in a shallow dish and pour the marinade over the meat, turn over steaks to marinate (don't be afraid to get your hands dirty and rub the sauce in the meat for extra flavor. Cover the steaks and allow to sit for 1-2 days.
Throw away the marinade. Pre-heat grill from medium to high, oil the grating and throw the meat on the grill for seven minutes or shorter depending on your desired cook level. Serve with your favorite sides.
Sources:
http://web.li.gatech.edu/~rdrury/400/writing/d_sp2_2/ahistoryofsteak.htm
http://allrecipes.com/recipe/savory-garlic-marinated-steaks/detail.aspx
Soup has been around since ancient times. It was easily digestible and made a great meal for the disabled and the elderly. Soup has also been convenient in the form of military rations and canned pantry items in the last two centuries. Onions in particular have traditionally been a food of the working and poorer classes. It was easy to grow and onions could be cooked in various methods. French onion soup since the mid-seventeenth century would have began with thin-sliced onions which were soaked in butter and thrown in a pot or kettle of hot water, bread and capers. It became French onion soup since the French were known to perfect the onion soup, especially in Lyon. Gradually over the years, French onion soup became an upper class delicacy. French onion soup in the nineteenth and early twentieth century received an upgrade with various ingredients such as salt, pepper and grated cheese. Sure you could go to the store and get French onion soup in a packet or can, but it would be far more rewarding and tastier to make it from scratch. The French Onion soups of the last two centuries sounds tasty so here is a good recipe. There are many ways to make French onion soup, but I chose this particular one because it combines some of the original ingredients of the past along with simple ingredients you may already have in your kitchen
Ingredients:
six yellow onions
1.5 vegetable, chicken or beef stock
butter
green onion
Worcestershire sauce
rye bread
mozzarella cheese
Directions:
Melt the butter in your pet and allow onions to simmer light brown.
Chop the onions
Add in stock and as much water you desire.
Add Worcestershire sauce and remember to taste as you pour for the right flavor.
Simmer on low for 30 minutes.
pre-heat oven on 400F
Take slices of rye bread, sprinkle heavily mozzarella cheese until bread is covered on oven proof bowls. Stick in the oven for 10-15 minutes or take out when cheese is melted.
When the soup is ready, pour into the soup bowls and sprinkle some green onion on top for extra onion flavor.
Sources:
http://www.frenchonionsoups.com/French-Onion-Soup-Articles/french-onion-soup-history.php#.T-qNDLWe7Kc
Basically, chitlins or chitterlings are pig intestines. They require thorough cleaning for human consumption. The history of chitlins goes all the way back to the days of slavery when masters would save all the worst parts of the pig for their slaves including pig intestines. Even after emancipation, the types of foods freed men and women could attain was still limited and, hence, foods such as chitlins and pig feet became a staple diet for many blacks in the south. However, west African culture valued consumption and use of most parts of the pig and other animals and this way of thinking eventually permeated into African American culture and cuisine in the American south. You can still find chitlins in African American markets or you can place a special order with a butcher. Chitlins are now an southern tradition among both blacks and whites, usually reserved for holidays or special occasions. Many southern families have their own recipes that are passed down from generation to generation. If you're in the mood for some deep southern cooking then have at it, but be sure to do extensive cleaning of chitlins before serving.
Ingredients:
five pounds of chitlins (after cleaning)
3 cloves of garlic
cayenne pepper
1 and 1/4 tomato sauce
1 half lemon
1/4 cup of cider vinegar
1 teaspoon of salt
2 bay leaves
2 whole cloves
2 onions that are quartered
1 tablespoon of dried marjoram
4 cups of water
1/4 teaspoon of ground mace
1/4 ground allspice
2 springs parsley
1 teaspoon dried thyme
1 teaspoon fresh ground pepper
Place chitlins in large pot with water along with everything else except the cayenne pepper and tomato sauce.
Cover and place on simmer for 3-4 hours or until tender.
Timing will vary depending on if the chitlins are fresh or partially cooked.
Once finished, add tomato sauce and cayenne pepper for flavor. Serve with your favorite sides.
Sources:
http://www.ifood.tv/recipe/chitlins
I love Ethiopian food not to mention the women from Ethiopia are gorgeous. There is so much history in the food itself and the great thing is Ethiopian cuisine had historically undergone little influence so with every bite you are getting a taste of genuine, African food. The key to Ethiopian food are spices which not only flavored the food but also preserved meet well in an area with little refrigeration. Kitfo (raw beef)is one such example. Although I am sure raw meet would preserve quite well in Ethiopia with all the spicing, I would still recommend cooking the beef as a safety precaution. Throwing the beef in a skillet and cooking the meat until it is at rare, medium or well done. In order to make good Kitfo, first you need to learn how to make the Ethopian paste and spiced butter. You can either choose to make them from scratch or find these items in a local Ethiopian shop, restaurant or any place ethnic which sells ethnic spices.
Berbere or spiced paste:
2 cups of Paprika
2 tablespoons of vegetable oil
1 and 1/2 cup of water
1/2 teaspoon of ground cardamon
1/2 teaspoon fenugreek seeds
1/4 teaspoon ground nutmeg
1/8 teaspoon of allspice
1/8 teaspoon of ground cloves
1/2 teaspoon of ground coriander
1/2 teaspoon of black pepper
1 teaspoon of ground ginger
2 tablespoon of chopped onion
1 tablespoon of chopped garlic
2 cups of paprika
2 tablespoons of red wine vinegar
1-2 tablespoons of red pepper flakes (for more spicy paste use larger quantity)
Place the cardamon, ginger, fenugreek seeds, cloves, nutmeg, allspice, coriander and cinnamon into large frying pan or skillet on medium-high for about a minute stirring occasionally and shaking the pan to mix up the spices.
Allow 10 minute cooling.
Place the garlic, spices, onions, vinegar and salt into a blender and mix on high until a paste forms.
Separately, stir fry the pepper flakes, black pepper, and paprika for a minute while stirring occasionally then add the water and vegetable oil.
Place the blender paste along with everything else in the pan and cook for 15 minutes while stirring occasionally.
Place in a container and refrigerate for later use.
Will make 2 cups.
Kibe (spiced butter)
1 and 1/2 teaspoons of tumeric
1/4 teaspoons cardamom seeds
1/8 teaspoon of nutmeg
3 white cloves
4 teaspoons of grated ginger
1 inch long cinnamon stick
3 tablespoons of chopped garlic
1 small chopped onion
2 lbs of salted butter
Melt the butter in heavy saucepan with medium heat. You want a light boil.
When the surface is foamy, throw in all ingredients and heat on low/uncovered for 45 minutes. No stirring. This will allow milk deposits to form at the bottom of the pan. You will know when it is done when milk deposits are golden brown and the butter is clear.
Strain the mixture several layers of cheesecloth in a strainer.
Throw away the milk deposits in the cheese cloth.
Store in the fridge for later use.
Kitfo (spicy beef)
1/4 chopped onions
1 tablespoon of chili powder
1 teaspoon of salt
1 teaspoon of berbere (spicy paste)
1/8 cup of kibe (spicy butter)
1/2 teaspoon of ginger
1/4 teaspoon of garlic
1/2 of lemon juice
2 tablespoons of chopped green pepper
1/4 teaspoon of ground cardamom
1 lb of ground beef (cooking recommended)
Melt the kibe (butter) in a large frying pan.
Add in all the ingredients except the berbe (paste), lemon juice and salt and cook for 15 minutes on low stirring occasionally.
Allow cooling for 15 minutes.
Add lemon, berebere and salt.
Stir in ground beef.
Makes six servings.
Kitfo would go great with Ethiopian flat bread or couscous. A true delight.
Sources:
http://www.foodbycountry.com/Algeria-to-France/Ethiopia.html#b
