One of our favorite dishes enjoyed at Desta Ethiopian Kitchen was Miser. Red lentils stewed in a rich spicy berbere sauce with onion, garlic, and ginger. I set out to recreate this warm and flavorful dish from the ground up.
Here is my version of the Berbere spice blend (pronounced burr-burr-ee and meaning “hot”). I slightly adapted this recipe from Epicurious according to the spices I had on hand and reduced it by half. Continue reading »
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Swedish Meatballs. Growing up, we enjoyed them every Christmas Eve as part of our annual holiday h’ordeuvres spread. I’m slowly recreating these recipes one by one. Some from memory and some that mom passed down to me. Sunday I pulled out this recipe card and took a stroll down memory lane. Continue reading »
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I separated this Tandoori Spice Blend from the Whole Roasted Tandoori Cauliflower post because it’s so versatile it’s worth a post of it’s own. I can see myself using this in various dishes and thankfully the recipe made enough to for us and to share with Shelby. Continue reading »
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