Stir-Fried Seitan Stew
(seitan, berbere, clove, cumin, black cardamom, ginger, garlic, tomato, red wine, salt, pepper)
Grilled Mini-Grafitti Eggplant
We picked up Marcus Samuelsson's "Soul Of A New Cuisine" from the library this week, and decided to give the injera and stew a spin.
The injera is different than the traditional method where the teff mixture ferments (much like dosas) for a few days before being cooked on the griddle. His method uses teff, white flour, soy yogurt, baking soda, club soda, salt and is cooked much like crepes -- we used our trusty flat-bottomed carbon steel wok that works surprisingly well these situations.
The stew uses the berbere sesaoning as it's heat source, but at it's core it's not much different than the osso buco we made last week -- same method, just different seasonings. Paired together with the injera, though... magic! ;)
We grilled the last of the mini-grafitti eggplants, which again were very creamy, very tasty one-bite morsels that paired well with the injera/stew combo.