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Ethiopian Inspired Tomato Soup

The next soup I made was inspired by Ethiopian flavors – and I think it’s my favorite of the two. Flavored with garlic, onion and spices like cardamom, cinnamon, cumin and berbere (and more!). The flavors are rich and satisfying.

Ethiopian

What Flavors are in Ethiopian Foods?

The flavors of Ethiopia are unique. There is a variety of sweet, savory, earthy and tart all in the same dish. Spices, like ginger, cardamom, turmeric, cinnamon, nutmeg, and black pepper are typical. Niter kibbeh, a spiced, clarified butter, is used in most dishes as well. This recipe uses clarified butter with added spices to the dish that would typically be in the niter kibbeh.

Also used often is berbere [1] – a blend of peppers, ginger, garlic, Ethiopian holy basil seeds and other spices from the area. I keep it in my pantry all the time. It’s great on vegetables or starches.

Foods are simmered for long enough to meld all the flavors together and coax out the richness of the spices. Most meals are served without utensils, but rather some injera bread – a flat bread made with teff flour and fermented like sourdough.

What is clarified butter?

Clarified butter is the pure butterfat from butter. All the solids and water are removed, leaving a rich fat. You can buy it, or make it.

To make it, heat some butter over a very low heat. European butter works the best because it has a lower water content to start with than American butter does. As it heats, you’ll see the solids sink to the bottom and rise to the top. Scoop the white foamy stuff on the top off (this is the milk solid). This process can take awhile – don’t rush it.

Gently strain the solids from the golden butterfat into a glass to cool. Be careful not to pour the particles at the bottom (more solids). I let mine chill for a few hours, then literally lifted the fat off the top and poured away the water.

What’s left is clarified butter.

Making the Soup – 

First, heat the clarified butter in a heavy pot. Add the spices and simmer on low for a few minutes.

ethiopian

Add the garlic and onion.

Cook gently, until the vegetables are starting to soften.

Stir in the tomatoes and broth, then bring to a boil,

then reduce heat to low and simmer, uncovered, for about 45 minutes, stirring occasionally.

Next, use an immersion blender to puree the soup, leaving some large chunks.

Serve it hot garnished with plain greek yogurt and fresh cilantro leaves. Add some garbanzo beans or chicken if you want a main dish soup.

© Copyright 2024 The Lazy Gastronome

ethiopian

5 from 10 votes
ethiopian
Print [2]
Ethiopian Inspired Tomato Soup

The next soup I made was inspired by the flavors of Ethiopia - and I think it's my favorite of the two. Flavored with garlic, onion and spices like cardamom, cinnamon, cumin and berbere (and more!). The flavors are rich and satisfying. 

Course: lunch, Main Course, main dish, Soup
Cuisine: American, Ethiopian
Keyword: berbere, black pepper, cardmom, cilantro, cinnamon, clarified butter, cumin, garlic, green onion, nutmeg, tomatoes, turmeric, yogurt
Servings: 4 bowls
Author: HelenFern
Ingredients
  • 1/2 cup clarified butter
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 1 teaspoon ground black pepper
  • 2 Tablespoons berbere spice
  • 28 oz can diced or crushed tomatoes
  • 3 cup chicken or vegetable broth
  • plain greek yogurt for garnish
  • fresh cilantro leaves for garnish
Instructions
  1. First, heat the clarified butter in a heavy pot. Add the spices and simmer on low for a few minutes. 

  2. Add the garlic and onion.

  3. Cook gently, until the vegetables are starting to soften.

  4. Stir in the tomatoes and broth, then bring to a boil.

  5. Reduce heat to low and simmer, uncovered, for about 45 minutes, stirring occasionally.

  6. Using an immersion blender, puree the soup leaving some large chunks.

  7. Serve it hot garnished with plain greek yogurt and fresh cilantro leaves.

Recipe Notes

 

© Copyright 2024 The Lazy Gastronome

Leave me a comment – I’d love to hear your thoughts!

Cuban Inspired Tomato Soup

Posted By HelenFern On In Cuban,Internationally Inspired,Soup | 9 Comments

I really enjoy playing with flavors from different cultures. I have been creating tomato soups with various cultural influences. The first one, Cuban!

cuban

What Flavors are in Cuban Foods?

Foods of Cuba are rich and hearty. They are full of starch and salt and fat. And they are so delicious. Dishes of pork or beef with rice and black beans is often seasoned with cumin, oregano, bay leaves and garlic.

cuban

Foods are simmered for long enough to meld all the flavors together and coax out the richness of the spices. This soup has all of that and more.

Making the Soup – 

First, heat the olive oil in a heavy pot. Add the garlic, onion and bell pepper.

Cook gently, until the vegetables are starting to soften.

Add the oregano, bay leaf, cumin and lemon pepper. Stir and cook gently until the spices are fragrant.

Stir in the tomatoes, broth and beans, then bring to a boil.

cuban

Reduce heat to low and simmer, uncovered, for about 45 minutes, stirring occasionally.

Remove the bay leaves.

Using an immersion blender, puree the soup leaving some large chunks.

Finally, stir in the butter and lemon juice. Let it all simmer for another 15 minutes.

Serve it hot garnished with green onions. We had it with grilled hams and cheese sandwiches! Delicious.

© Copyright 2024 The Lazy Gastronome

5 from 5 votes
Print [6]
Cuban Inspired Tomato Soup

A delicious soup made with the flavors of Cuba.

Course: main dish, Soup
Cuisine: ameican, cuban
Keyword: bell pepper, black beans, crushed tomatoes, cuba, cuban, cumin, garlic, green onion, lemon, oregano, tomato
Servings: 4 bowls
Author: HelenFern
Ingredients
  • 2 large clove garlic, crushed
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/4 cup Olive oil
  • 2 teaspoons dried oregano, rubbed between your hands
  • 2 large bay leaves
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon lemon pepper
  • 28 oz can, crushed tomatoes
  • 2-1/2 cups chicken broth
  • 1-1/2 cup canned black beans, drained and rinsed
  • 2 tablespoons butter
  • 1/4 cup fresh meyer lemon juice (less tart than regular lemons)
  • chopped green onions for garnish
Instructions
  1. First, heat the olive oil in a heavy pot. Add the garlic, onion and bell pepper.

  2. Cook gently, until the vegetables are starting to soften.

  3. Add the oregano, bay leaf, cumin and lemon pepper. Stir and cook gently until the spices are fragrant.

  4. Stir in the tomatoes, broth and beans, then bring to a boil.

  5. Reduce heat to low and simmer, uncovered, for about 45 minutes, stirring occasionally.

  6. Remove the bay leaves.

  7. Using an immersion blender, puree the soup leaving some large chunks.

  8. Finally, stir in the butter and lemon juice. Let it all simmer for another 15 minutes.

  9. Serve it hot garnished with green onions. We had it with pastrami sandwiches! Delicious.

Recipe Notes

 

© Copyright 2024 The Lazy Gastronome

Leave me a comment – I’d love to hear your thoughts!

Pasta alla Amatriciana

Posted By HelenFern On In Internationally Inspired,Italian,Main dish,Pasta,Pasta,Side Dishes | 10 Comments

We’ve covered three of the four pastas of Rome – and here is the final dish – Pasta alla Amatriciana

amatriciana

What are the Four Pastas of Rome?

The four pastas of Rome are cacio e pepe, gricia, carbonara and amatriciana. They are all made using the same technique of vigorous mixing to form a sauce with the cheese and pasta water. It take practice.

My first try the cheese all clumped up and didn’t melt into the sauce. I thought perhaps I had the pasta and water too hot – and the cheese not grated down enough. So I tried again, letting everything cool a little and grinding the cheeses up in the food processor. The finely ground cheese just melted into the pasta and came out amazing!

Cacio e Pepe [10]

The foundation of the four is cacio e pepe – literally means cheese and pepper. The ancient shepherds carried with them cacio cheese, dried spaghetti  and pepper. With these megar ingredients, they could whip up a delicious, satisfying meal in the fields.

cacio

This past is typically made with spaghetti or bucatini and tossed, vigorously, with pecorino romano and parmesan reggiano cheeses, some fresh ground black pepper and a little pasta water. Sound easy? Well – success is in the technique. For more information and the recipe, click here [10].

Pasta alla Gricia [11]

The next pasta on the list – pasta alla gricia. This one is almost exactly like cacio e pepe, with the addition of guanciale. Guanciale is a cured pork jowl (or cheek), similar to bacon but saltier. It’s origins go back to ancient Roman times.

Vincent's Meat Market - Licini Guanciale Cured Pork Jowls, Perfect Pasta Carbonara , Salted & Spiced, Artisanal Italian Delicacy, Gourmet Recipe, Premium Quality, Rich, Savory Flavor - 8 oz [12]

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This pork is diced, then cooked until the fat is rendered.

I couldn’t find any information on the traditional type of pasta. It looks like it all depends on what you have on hand!  Click here [11] for the recipe.

Pasta Carbonara [13]

Pasta Carbonara, probably the most well known of the four. The sauce on this one is sort of a combination of the cacio e pepe and the gricia with some egg added to the mix. It’s usually on spaghetti, but I’ve seen it on penne and rigatoni too. I used pappardelle.

cacio

It’s origins aren’t as easy to follow as the ancient two. There is speculation that it was inspired by a pasta from Naples – cacio e uova, meaning cheese and eggs. Click here [13] for more information and the recipe.

Pasta alla Amatriciana –

And the last of the four, Pasta alla Amatriciana. Just a few ingredients – pecorino romano cheese, tomatoes, guanciale, and some red chili flakes. This pasta is typically on rigatoni and has a rich, creamy, tomatoey sauce.

amatriciana

This peasant sauce is said to have been passed down generations from father to son. Since we know tomato sauce came around in the late 1600s, we know it was soon after that. This delicious sauce was born in the town of Amatrice.  It is believed this recipe was passed down orally from father to son.  The first written record of this sauce was in 1816 when it was served at the court of the Pope.

All of these pastas are really about the sauce. You can serve them using any pasta you have on hand or the pasta you like the best (I love orecchiette). Once you get the hang of the stirring up the sauce, you’ll make all of these again and again.

The Saucing Technique (Practice makes perfect)

This is the most important part of the pasta. If it isn’t done right, you’ll have clumps of melted cheese instead of a creamy sauce. Not quite as bad as clumps is tiny grated chunks that don’t melt. The goal is a cream sauce.

Cook the pasta in a large, tall pot. When it is slightly al dente (just slightly done), drain it, but be sure to save one cup of the pasta water. There is flavor and starch in it that will really help to create a creamy sauce.

Put the pasta back in the pot and let it cool slightly. Add 1/2 cup of the hot pasta water and stir briskly.

Add just a splash of cold water to finely grated romano and parmesan cheese with fresh cracked pepper.

Stir it with a fork to make a paste.

Drop the paste on top of the pasta,

cacio

then stir fast and hard for about 3 to 4 minutes. The harder and faster the better – almost like whisking with a spoon. Add a more pasta water, a little at a time, if the sauce is too thick.

When everything is well blended into a creamy sauce, serve it immediately!

Making the Pasta alla Amatriciana

This dish is a little different than the other three. It has a delicious tomato base with all the delicious cheese. You can use any kind of pasta, but I used rigatoni.

This pasta is prepared a little different than all the other. It includes tomatoes and some crushed pepper, giving it a little zip!

Cook the pasta, reserving 1 cup of the water when it’s drained.

While it’s cooking, cook the guanciale in a dutch oven until most of the fat is rendered.

amatriciana

Add the crushed tomatoes, chili flakes and fresh cracked pepper, about 10 turns.

Stir and simmer for 20 to 25 minutes.

Add the pasta to the pot with just a splash of the pasta water.

Amatriciana

Next add the cheese and stir vigorously for two to three minutes,

until it’s melted and blended with the rest of the sauce.

Serve hot, topped with a little more parmesan.

© Copyright 2024 The Lazy Gastronome

5 from 6 votes
Amatriciana
Print [14]
Pasta alla Amatriciana

A delicious traditional pasta with tomatoes, cheese and some chili flakes for a little zip!

Course: Main Course, main dish, Pasta, Side Dish
Cuisine: Italian, Roman
Keyword: bell pepper, chili flakes, fire roasted tomatoes, guanciale, pancetta, parmesan regiano, romano, Rome
Servings: 4 servings
Author: HelenFern
Ingredients
  • 8 oz. dry pasta
  • 8 oz guanciale or pancetta
  • 1 28oz can crushed tomatoes
  • 1/4 teaspoon dried chili flakes
  • 10 - 12 turns cracked black pepper
  • 1-1/2 oz parmesan reggiano
  • 1/2 oz pecorino romano
  • more parm for garnish
Instructions
  1. Cook the pasta, reserving 1 cup of the water when it's drained.

  2. While it's cooking, cook the guanciale in a dutch oven until most of the fat is rendered.

  3. Add the crushed tomatoes, chili flakes and fresh cracked pepper, about 10 turns.

  4. Stir and simmer for 20 to 25 minutes.

  5. Add the pasta to the pot with just a splash of the pasta water.

  6. Next add the cheese and stir vigorously for two to three minutes, until it's melted and blended with the rest of the sauce. Add a little more pasta water if it's too dry.

  7. Serve hot, topped with a little more parmesan. 

Recipe Notes

 

© Copyright 2024 The Lazy Gastronome

 

Leave me a comment – I’d love to hear your thought

Pasta Carbonara

Posted By HelenFern On In Internationally Inspired,Italian | 10 Comments

Moving to the third pasta of Rome – Carbonara

Back in January we started on a tour of the four pastas of Rome. The first one, cacio e pepe, is the foundation of the four, so that’s where we started. Then we moved to pasta alla gricia.

This week we cover the last “white” sauce – as simple as the first two and similar, except for the addition of eggs.

carbonara

What are the Four Pastas of Rome?

A little refresher, the four pastas of Rome are cacio e pepe, gricia, carbonara and amatriciana. They are all made using the same technique of vigorous mixing to form a sauce with the cheese and pasta water. It take practice.

My first try the cheese all clumped up and didn’t melt into the sauce. I thought perhaps I had the pasta and water too hot – and the cheese not grated down enough. So I tried again, letting everything cool a little and grinding the cheeses up in the food processor. The finely ground cheese just melted into the pasta and came out amazing!

Cacio e Pepe – [10]

The foundation of the four is cacio e pepe – literally means cheese and pepper. Click here [10] for the recipe and more information.

cacio gricia

Typically made with spaghetti or bucatini, the pasta is tossed, vigorously, with pecorino romano and parmesan reggiano cheeses, some fresh ground black pepper and a little pasta water. Sound easy? Well – success is in the technique.

Pasta alla Gricia – [11]

The next pasta on the list – pasta alla gricia. This one is almost exactly like cacio e pepe, with the addition of guanciale. A cured pork jowl (or cheek), similar to bacon but saltier. It’s origins go back to ancient Roman times. Click here [11] for more information and the recipe.

gricia

Pasta Carbonara –

Pasta Carbonara, probably the most well known of the four. This one uses guanciale, the cheeses and egg. It’s the egg that makes it. Although it is considered one of the four pastas of Rome, it’s roots are actually Neapolitan. It’s origins aren’t as easy to follow as the ancient two. There is speculation that it was inspired by a pasta from Naples – cacio e uova, meaning cheese and eggs.

There are several theories as to how it started, including one of an American soldier in 1944. He added powdered eggs, some bacon and voila! It’s also credited to Italian coal workers. The dish was prepared for the men in the coal mines.It’s name means coal miner’s wife. It’s also speculated that the “carbon” is from the chunks of cracked pepper corns in the dish.

Whatever you call it, it’s delicious and simple and classic!

cacio

Pasta alla Amatriciana [16]

And the last of the four, Pasta alla Amatriciana. Just a few ingredients – pecorino romano cheese, tomatoes, guanciale, and some red chili flakes. This pasta is typically on rigatoni and has a rich, creamy, tomatoey sauce.

cacio

All of these pastas are really about the sauce. You can serve them using any pasta you have on hand or the pasta you like the best (I love orecchiette). Once you get the hang of the stirring up the sauce, you’ll make all of these again and again.

The Cheeses

The first three of these pastas uses both Parmigiano-Reggiano and pecorino romano. Pasta Amatriciana uses only the parm. But what is the difference?

Parmigiano-Reggiano is a hard, sharp cheese made from cows milk. The flavor is slightly sweet and nutty. 

Pecorino romano is a hard cheese made from sheep milk. It is less sharp than parmesan, but saltier. It has a slightly nutty taste. 

The Saucing Technique (Practice makes perfect)

This is the most important part of the pasta. If it isn’t done right, you’ll have clumps of melted cheese instead of a creamy sauce. Not quite as bad as clumps is tiny grated chunks that don’t melt. The goal is a cream sauce.

Cook the pasta in a large, tall pot. When it is slightly al dente (just slightly done), drain it, but be sure to save one cup of the pasta water. There is flavor and starch in it that will really help to create a creamy sauce.

Put the pasta back in the pot and let it cool slightly. Add 1/2 cup of the hot pasta water and stir briskly.

Add just a splash of cold water to finely grated (I ground it up in the food processor) romano and parmesan cheese with fresh cracked pepper.

gricia

The eggs are added to the cheese at this point.

carbonara

 

After it’s added to the pasta, stir fast and hard for about 3 to 4 minutes. The harder and faster the better – almost like whisking with a spoon. Add a more pasta water, a little at a time, if the sauce is too thick.

When everything is well blended into a creamy sauce, serve it immediately!

Making the Pasta Carbonara

First thing you’ll do is render the fat from the guanciale or pancetta in a large skillet or pot. While it’s rendering, cook the pasta.

gricia

When the pasta is just al dente, drain, saving out 1 cup of the pasta water.

Put the pasta in the pot with the meat and rendered fat.

Toss it all together mixing it well.

carbonara

Mix the eggs with the cheese!

carbonara

Vigorously stir the egg and cheese mixture with the pasta. (See the technique info above)

carbonara

Keep stirring until everything is melded together into a creamy sauce. Add a little more water if it’s too dry.

Serve hot with some fresh grated parmesan.

carbonara

5 from 6 votes
carbonara
Print [18]
Pasta Carbonara

A cheesy, creamy sauce made with salty pork, parmesan and romano cheeses and egg. Delicious and easy to make.

Course: Main Course, main dish, Pasta, Side Dish
Cuisine: Italian
Keyword: bacon, egg, guanciale, pancetta, parmesan, pasta, romano
Servings: 4 servings
Author: HelenFern
Ingredients
  • 8 oz dried pasta (I used pappardelle)
  • 4 oz guanciale or pancetta (some people use bacon)
  • 1 oz Parmigiano-Reggiano
  • 1 oz pecorino romano
  • 1 large egg
  • 1 large egg yolk
  • fresh cracked pepper
  • more Parmigiano-Reggiano for garnish
Instructions
  1. First thing you'll do is render the fat from the guanciale or pancetta in a large skillet or pot. While it's rendering, cook the pasta.

  2. When the pasta is just al dente, drain, saving out 1 cup of the pasta water.

  3. Put the pasta in the pot with the meat and rendered fat.

  4. Toss it all together mixing it well.

  5. Mix the eggs with the cheese! 

  6. Vigorously stir the egg and cheese mixture with the pasta.Keep stirring for 3 -4 minutes - until everything is melded together into a creamy sauce. Add a little more water if it's too dry.

  7. Serve hot with some fresh grated parmesan.

Recipe Notes

 

© Copyright 2024 The Lazy Gastronome

[19]

© Copyright 2024 The Lazy Gastronome

carbonara

Leave me a comment – I’d love to hear your thought

Culinary Adventures for Students: Exploring Global Cuisines

Posted By HelenFern On In Informational,Internationally Inspired | No Comments

Traveling broadens the mind, but culinary adventures indulge your taste buds. They invite you to explore international flavors and take a break from your studies for a short time. Chinese, Greek, or Indian global cuisines attract us with their diverse tastes that seem to appeal to everyone, regardless of their food preferences. College students are especially tempted to go on a culinary trip. They tend to be more open-minded and can take breaks between studies to make time for their favorite hobbies, be it creating art, doing home repair projects for students [22] , or eating out at a Thai restaurant with their friends and family.

Gen-Z are the new consumers the global market is gravitating towards. They are picky eaters who want their culinary adventures to be a testing ground for finding their favorite cuisine.  They enjoy learning everything there is to know about its peculiarities. Students crave authentic food that will allow them to sate their hunger and create a meal plan that is healthy and nutritious. So, what are the most preferred global cuisines for the newest generation of college students who want to try everything under the sun?

cuisines

Let’s find out together!

Mexican

Hot and seasoned, rich with cumin and chilies, Mexican cuisine is a must-explore for college students who want each course to be equally mouthwatering. Nachos are particular favorites among the fans of Mexican style cuisine in college, with tortilla chips covered in cheese and served with hot green chili peppers. Want to know what’s for dessert? Don’t miss all the fun with horchata, a drink that refreshes with its blend of milk, vanilla, rice, and cinnamon. We suggest following up with tacos or taquitos, traditional Mexican dishes!

cuisines

Italian

Italy is home to fragrant, refined gastronomy that can make anyone fall in love with the Italian way of life.  It has a minimalistic, yet refreshing approach to cooking. Imagine visiting Milan, passing through Rome, or just having a good time on campus as you have your tasks entrusted to a reliable writing service reviewed at https://scamfighter.net/review/papercoach.net [23]

When you crave something traditionally Italian, what better way to become familiar with this country’s cuisine than pizza? With two legendary pizza types, pizza Napoletana and pizza Romana, you can enter the world of Margarites and pepperoni. You can also taste the famous Italian pasta like fettuccine or spaghetti – and choose whether you want it creamy or with pesto sauce.

Chinese

Students have always shown a fascination with street food. You can often see them reading a Papercoach review on their phone to get educated on credible writing services and eating a burger simultaneously because they are too busy to sit down and eat a proper meal. Rou jia mo, or the meat sandwich, will appeal to the larger population of college learners who miss the taste and the aroma of homemade food. This meat burger with Chinese bread is a perfect definition of tasty, along with classic dishes like Chow mein (stir-fried noodles with tofu, vegetables, and meat) and wontons (dumplings draped in egg yolk).

Greek

Greece has everything a student could wish for in terms of scrumptious delicacies: buttered spanakopita with a crispy layer, moussaka casserole, and, of course, souvlaki – a special Greek-style sandwich with marinated meat smothered in sauce, and sometimes served with French fries. Those college students who are in love with dairy products will certainly appreciate this cuisine for its abundance of fresh cheese of all sorts, creamy feta being the most popular one. If you can find a Greek deli, try not to miss the opportunity to try saganaki and Cretan dakos, both worth the quest.

Indian

There can be no doubt that traditional Indian dishes are loved around the world, and when it comes to Indian-centric meal plans, there is rarely a student who can speak out against having Indian butter chicken for dinner. There are some delicacies that originate from India that you need to try at least once in your lifetime, whether it happens when you are traveling across one of the Indian states or organizing an Indian-themed party on campus. From madras curry, a perfect blend of flavored and spicy, to vada pav, a vegetarian burger with spiced potatoes, Indian national cuisine offers plenty of choices. You can also go for the famous Tandoori chicken with yogurt and spice marinade and indulge your senses with gulab jamun, a caramelized dessert soaked in syrup and flavored with cardamom and rose water.

Whatever you choose to eat, exploring ethnic flavors is worth the extra effort!

Leave me a comment – I’d love to hear your thoughts!