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Daily Archives: March 21, 2017
Tonight’s dish was created to support the side dish I wanted to make. Sounds backward, right? Well, it is but let me explain. Recently I had a friend extol the spice blend known as Berbere. This spice blend is a key ingredient in Ethiopian cuisine and I was thoroughly intrigued. Recently, I bought some to taste and use in new recipes. Berbere is spicy and robust… and wonderful! Now my mind was in overdrive as I contemplated ways to use this unique combination of flavors. I settled on tonight’s side dish – Sauteed Broccoli with Berbere – and knew that I would need a robust main dish to pair with it. So as you can see… the side dish drove the main…
I was recently exposed to this Ethiopian spice blend and just had to find a new way to use it. This spicy and robust blend of chilis, coriander, cumin, etc. just screams to be used. But I was stumped for a little bit on how to incorporate it into the ingredients and way I cook. Then I had that lightning strike epiphany… use it like a curry powder and kick up some vegetables. First up, broccoli. And I was not disappointed! The flavors enhance and deepen the sweetness of the sautéed broccoli and the lemon juice – used mainly to steam and soften the broccoli – brings another layer of flavor with its acidity. When paired with the Smoky Maple Sous Vide Salmon, all of it…