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Recession Chef - How to eat gourmet food during a recession. Everyone is on a budget these days. What you may not know is that you can still eat very well even if you have a limited amount of money. The upcoming Recession Chef book shows you how to cook great meals for a fraction of the cost of going out to eat. Many times you can have restaurant quality plates for the price of fast food. The Recession Chef includes tips on saving money while purchasing food, making food from scratch that costs pennies and using food subsidies to allow inclusion of expensive elements into inexpensive meal plans. We also cover food preservation and recipes.

 

For the price of two fast food combo meals a family of four can eat fine restaurant quality food. Examples would include Chicken Marsala and rosemary potatoes for $10 for a family of 4. This meal would cost $60 in a restaurant. How does flatbread for 4 cents each sound? 

The Recession Chef book is not yet available but an announcement will be made as soon as it is. In the meantine enjoy select articles taken from the book right here on recessionchef.com. Also follow our Google+ fan page at  gplus.to/RecessionChef.

 

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Doro Wat

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Category: Blog
Published on Thursday, 24 January 2013 19:15
Written by Grant
Hits: 179
Ethiopian food is a treat for us locally. Although Seattle based Ethiopian restaurants can't hold a candle to those in the other Washington (D.C.) they're still pretty decent and it's hard to argue against Ethiopian food in general. However, none of the local restaurants are very near me meaning I need to get in the car and face traffic to have Doro Wat. Now that I can get Injera from Amy's Mercato (http://www.yelp.com/biz/amys-merkato-seattle-2) I don't have to do the hard part - make Injera (or source Teff).  To save time/energy I also picked up about half pound of Berbere spices from a local African market. These two time saving measures make Doro Wat possible at home. 
 
Naturally making both at home would cut the cost of this dish substantially but even buying my Injera/Berbere from local stores this ended up costing about $1 per person per meal.  Following is the preview recipe for Doro Wat. It's not hard but don't get impatient as it takes quite a while. Later I'll formalize it into a real recipe for the recipebook section of Recessionchef.
 

Ingredients
  • 1.75 cups of ghee (clarified butter)
  • 8 cups of finely chopped red onions
  • 3 tbs chopped garlic
  • 2 tbs chopped ginger
  • 1 cup berbere spices
  • 1/4 cup water
  • 1/2 cup red wine
  • 3 lbs of chicken thighs/legs
  • 4 hard boiled eggs
 
Directions:
 
  1. Place red onions in a dry dutch oven over medium heat and cook while stirring until brown  everywhere (not burnt) Scrape the brown bits off the bottom of the pan periodically. This may take between an hour or as long as two.
  2. Once onions are brown and very soft add the chopped garlic and ginger and cook for an additional 15-20 minutes
  3. Add the ghee and berbere spices and stir occasionally. Cook for another 15 minutes.
  4. Add red wine and cook for another 15 minutes, if the sauce is too thick add the water
  5. Add Chicken pieces and eggs and cover 
  6. Simmer Wat until chicken is done about 20-30 minutes.
  7. Serve with Injera
 
 
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