We all reach a day where we ask ourselves: what the heck am I going to make for supper tonight? Tired of the traditional, same old recipes we've been making for years, we yearn for something new and different to delight our tastebuds. Look for no further: THIS is that dish. This is tonight's dinner. (okay it can be tomorrow's if you've already made something. But seriously. Try it. You won't regret it.)
I love reading, and sometimes I like to take a break from fiction and read a chef's memoir. I find them fascinating, learning about what the inner sanctum of a restaurant kitchen is really like, the chef's background, working oneself up from kitchen help to line cook to sous chef to executive chef - and of course I love the food, the descriptions, the different techniques and flavours. The last one I picked up was Yes, Chef by Marcus Samuelsson. Ethiopian-born, Swedish-raised, European-educated, he ended up settling in the U.S. At one point Marcus, now an established chef, goes back to Ethiopia and the first dish he cooks in his native country is Doro Wat. I was so inspired I immediately googled recipes and cobbled together something that resulted in the most flavorful, tender, tastiest piece of chicken I've ever had.