Enat Restaurant teaches us how to make Ethiopian pan fried mushrooms (Engudai Tibs)
Posted by Danielle Bussone on Dec 27, 2015 in Ethiopian | 0 comments
Enat’s Spicy Engudai Tibs
Abiye Bisrat is owner and executive chef of Enat Ethiopian Restaurant, in Alexandria, Virginia. Enat (meaning “Mother”) is one of our favorite places to find authentic Ethiopian food in the DC area and we never leave DC without being sure to enjoy one of their thoroughly satisfying plant-based meals. Abiye was kind enough to prepare our favorite dish for us, Engudai Tibs, which are delicious pan-fried mushrooms. I make this dish at home but Abiye’s version is something special. His secret? Blanch the mushrooms before cooking to hold in the moisture. He also deglazes the pan with burgundy wine (or pinot noir) and he uses the spice, mitmita rather than berbere. In my version I use berbere. While they are both scrumptious, Abiye’s engudai tibs are mouthwateringly delicious and well worth attempting to make yourself.
We had some technical difficulties when shooting this video. Our camera quit working in the middle of it and some of the segments were lost. Still, it will give you an overview of how this dish is prepared and I can fill in the gaps in the written recipe. I hope you enjoy this recipe as much as we do. It now holds a permanent place on our Ethiopian plate. Enjoy!
1 large portobello mushroom, sliced 1/4 inch thick, and blanched
1/2 medium red onion, julienned
1 medium jalapeño pepper (karrea), sliced into rounds, with seeds intact
1/4 to 1/2 cup (burgundy) pinot noir wine
1/2 teaspoon mitmita
1/2 teaspoon black cardamom
salt to taste (optional)
Preparation. 15 minutes
Wash mushrooms and cut into 1/4-inch slices. Blanch in boiling water for 30 seconds to seal in moisture. Drain. (You can reserve mushroom water for vegetable stock later use.)
Peel and julienne onion. Slice off ends of jalapeño pepper and remove seeds. Cut crosswise into thin rounds.
Directions: 20 minutes
In a hot skillet or sauté pan with a lid, sauté onion until caramelized. Deglaze the pan with burgundy wine (pinot noir). Add a little mitmita (pronounced mit-MEET-a) to taste. (Add jalapeños (karrea), add black cardamom and a little vegetable stock or water. Reduce heat and cover for two to three minutes. Finish with a few drops of good quality olive oil and a pinch of freshly ground black pepper.
Enjoy Extraordinary Injera At Ibex Ethiopian Kitchen, Jacksonville, FL
Posted by Danielle Bussone on Nov 15, 2015 in Ethiopian, I-95, Jacksonville | 0 comments
En-route to Tampa Bay, Florida, for their annual Vegfest, Rich and I stopped at a lovely little restaurant in Jacksonville to sample Ethiopian cuisine. Since I am in the midst of writing an Ethiopian cookbook, I’ve made it my business to try Ethiopian food in cities across the country, comparing and contrasting the different dishes, the methods of preparation and, of course, the variations in the Injera flatbread. After many hours on the road, Ibex Ethiopian Kitchen was an especially welcome treat.
A little over 15 months ago, at the prompting of her best friend, Tsione (pronounced Tzani) Chiksemo moved to Jacksonville where she opened up Ibex Ethiopian Kitchen. Rich and I arrived after the lunch rush and we were greeted at the door by Tsione personally and we were joined shortly by her fiance Teddy Aboye. Ibex is named after a type of goat. Go figure, we never figured out exactly how this fits into the picture, but there you have it.
The Garden Truck Eatery, Jacksonville, Florida
Posted by Danielle Bussone on Nov 12, 2015 in American, I-295, Jacksonville, Vegan | 0 comments
If I told you we were going to have lunch at the Garden Truck, it would bring to mind images of a food truck located in a parking lot where one could stand outside to order food. In this case, The Garden Truck Eatery is a trendy restaurant located in North Jacksonville, Florida.
I learned about this place through the North Florida Vegetarian Society here in Jacksonville. This Meetup group visits different restaurants in the area serving vegan options once a month. The Garden Truck Eatery was on their list one evening and we found it packed with happy hungry vegans and vegetarians. Ron and Gail surprised everyone by creating a sampling of most of their entire menu. Needless to say, everyone was delighted and vowed to return.
Hot Woks Cool Sushi – Super-Charged Sushi In Chicago!
Posted by Danielle Bussone on Oct 2, 2015 in Asian, Chicago, I-290, I-90, Japanese | 0 comments
To celebrate a wonderful week filled with friendship, family and sport we went out to Hot Woks Cool Sushi to celebrate. Combining the philosophy of balancing Ying and Yang in our bodies, the restaurant has two separate kitchens: one for cold dishes (Ying) and another for the hot dishes (Yang.
Hot Woks Cool Sushi offers many choices for vegans and omnivores – a good compromise for my family as I am currently the only plant-powered person. Introducing my family to spicy edamame beans was a big hit with my (very food-stubborn) father declaring that these are now his favorite pre-dinner nibble!
Christian’s in Charlottesville Virginia’s Downtown Walking Mall – Vegan Pizza Just Doesn’t Get Better Than This!
Posted by Danielle Bussone on Sep 26, 2015 in Charlottesville, VA, I-64, Italian, Vegetarian/Vegan Friendly | 0 comments
This is a post that is long overdue. In June of this year we attended the Richmond Vegetarian Festival and stayed in neighboring Charlottesville at a homey Air B&B where our dogs were welcomed. After the festival we arrived back at out lodging, tired and hungry. We sought out the quickest solution for a vegan meal. Calling around to various pizza establishments, we finally settled on Christian’s in downtown Charlottesville. Located in the walking mall it was a barely over a mile from where we were staying, at Fairhaven Guesthouse, located just minutes from downtown. (more…)
Enjoy Fresh Local Fare At Mossfire Grill, Jacksonville, FL!
Posted by Danielle Bussone on Sep 16, 2015 in I-10, I-95, Jacksonville, Southwestern US | 0 comments
Today was my best friend’s birthday so we went out to dinner to celebrate at the Mossfire Grill. The food here is outstanding and one of the reasons is because this enterprise is a farm to table restaurant.
For those of us who are not carnivores they offer dishes that include tempeh and tofu. The Mossfire Grill has a Southwest flair to their offerings and is located in the community of Riverside in Jacksonville. The specific area is called Five Points and the restaurant is a short walk from the five points intersection in the Riverside area of Jacksonville.
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