Posts Tagged With: red wine

Doro Alicha (Mild chicken stew)

Ethiopian Entree

DORO ALICHA
(Mild chicken stew)

INGREDIENTS

3 pounds white onions
1 garlic clove
2 chicken breasts
2 cups Niter Kibbeh (See recipe in this book for this spicy butter.)
1/2 cup water
1/2 cup red wine
1 1/2 tablespoons lime juiceAll Posts
1/4 teaspoon black pepper
1/4 teaspoon ginger
1/4 teaspoon salt

water
6 eggs

Goes well with injera, Ethiopian flat bread.

PREPARATION

Peel and mince 3 pounds onions. (You’ll cry over this recipe.) Mince garlic clove. Cut chicken into 1-inch cubes. Put chicken cubes in bowl. Coat chicken cubes with lime juice, pepper, ginger, and salt.

Put onion, garlic, Niter Kibbeh, water, and wine in large pot and saute at medium-high heat for about 5 minutes. Stir frequently.) Add coated chicken cubes. Simmer for 45 minutes at warm heat, or until most of the water is gone, and it looks like a stew. (Remember, most people have no idea what Doro Alicha looks like. So no matter how it turns out, say it came out well.) Stir occasionally.

Meanwhile back at the range, boil eggs, peel them, and slice them into fourths. (Head ‘em up, move ‘em out.) Put eggs on top of stew and serve.

TIDBITS

1) Lucy, a 3.2-million-year old human skeleton, was discovered in Ethiopia in 1974

2) Lucy van Pelt, the character from the comic strip Peanuts was created in 1951.

3) Lucy of Ethiopia was for many years the oldest human skeleton. Unfortunately, just lost her oldest status to Selam, a 3.45 million year old skeleton. Honestly, you don’t look a day over 3 million.

4) The last new comic strip featuring Lucy van Pelt ran in early 2000.

5) The new millennium has not been kind to either Lucy.

6) Lucy van Pelt used to whisk away the football before Charlie Brown could kick it.

7) Maybe, just maybe, Lucy of Ethiopia did the same thing to another boy 3.2 millions ago?

8) And did they have tailgate parties at football games way back then?

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

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Rice Onion Soup Provencale From Forthcoming Cookbook

French Soup

RICE ONION SOUP PROVENÇALE

INGREDIENTS

1 large onion
2 garlic cloves
1/2 cup brown rice
1 cup water
1 1/2 tablespoons butter
1 quarts beef broth
1/2 tablespoon red wine
1/3 cup Gruyère cheese
1/3 cup Swiss cheese
1/2 baguette
2 bay leaves
2 tablespoons herbes de Provence

(If you cannot find herbes Provence, use the following spices.)
1/2 teaspoon basil
1/4 teaspoon black pepper
1 teaspoons marjoram
1/2 teaspoon oregano
1/2 teaspoon parsley
1 teaspoon rosemary
1 teaspoon tarragon
1 teaspoons thyme

PREPARATION

Mince onions and garlic. Slice Gruyère and Swiss cheese into thin 1-inch squares. Cut baguette into slices no wider than 1-inch. Toast slices on cookie tray in toaster oven at 275 degrees for 5 minutes. Cook rice according to instructions shown on bag or heat rice and water in rice cooker.

Meanwhile back at the range, saute onions and garlic in butter in pot at low-medium heat for 15-to-20 minutes or until onions start to turn brown. Stir frequently

Add broth, red wine, and herbes de Provence to pot. Cook on low heat for 30 minutes. Add done rice to soup and cook on low heat for another 5 minutes. (Use this time to practice your Gallic shrug.)

Ladle soup into bowls. Top each bowl with 3 or 4 baguette slices. Sprinkle squares of Gruyère and Swiss cheese on top. Wait 1 minute and serve.

TIDBITS

1) Gruyère cheese costs over $16 a pound at my supermarket. Serve it only to people you like.

2) Gruyère cheese comes from Switzerland.

3) Switzerland was one of the few European countries that never got invaded by the Germans during World War II.

4)Gruyère cheese has more than 100 calories per ounce. An infantryman could get his daily allowance with far less food than the gruyèreless soldiers of The Third Reich. This enabled the Swiss soldier to carry more ammunition than his aggressive northern neighbor.

5) The earlier First and Second German Reichs also collapsed. Their soldiers didn’t eat Gruyère cheese either.

6) My family eats Gruyère cheese. We ate it today.

7) Do your part for your country. Eat Gruyère cheese often

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, food, history, humor, international, recipes | Tags: , , , , , , , , , , , , , , , | Leave a comment

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