Berbere (Ethiopian Spice)

Ingredients:

• 1 cup red chili powder, ½ cup paprika
• 1 tbsp salt, 1 tsp ground fenugreek
• 1 tsp ground ginger, 1 tsp onion powder
• 1 tsp ground coriander, 1 tsp ground cardamom
• ½ tsp garlic powder, ¼ tsp ground cloves
• ¼ tsp ground cinnamon

Directions:

1. Mix chili powder, paprika, salt, fenugreek, ginger, onion powder, coriander, cardamom, garlic powder, cloves, and cinnamon together in a bowl.

Note: Berbere should keep in the refrigerator for about 3 months if kept in an airtight container. Finely grind any spices (cloves, fenugreek, etc.) using a mortar and pestle or electric coffee grinder.

Roasted Potatoes

Ingredients:

• 2 pounds new yellow potatoes, halved
• 3 sprigs fresh rosemary, 3 cloves garlic, bruised
• 2 bay leaves, 2 tbsp salt, 2 tbsp olive oil
• 1 pinch cayenne pepper, 1 pinch kosher salt

Directions:

1. Place potatoes in a large pot with water. Bruise the rosemary with the dull side of a knife blade and place in the pot. Add garlic, bay leaves, and salt. Bring to a boil; simmer for 5 minutes. Drain; let potatoes air dry. Preheat oven to 375 degrees F (190 degrees C).
2. When potatoes are thoroughly dry, transfer them back to the pot. Drizzle with olive oil, cayenne pepper, and a pinch of salt. Stir to coat. Transfer potatoes to a rimmed sheet pan. Bake until potatoes are golden brown and crusty, and the flesh is creamy and soft, about 35 to 45 minutes, depending on the size of the potatoes.

Russian Mushroom and Potato Soup

Ingredients:

• 5 tbsp butter, 2 leeks, chopped, 2 large carrots
• 6 cups chicken broth, 2 tsp dried dill weed, 2 tsp salt
• 1/8 tsp ground black pepper, 1 bay leaf
• 2 pounds potatoes, peeled and diced, 1 pound mushrooms,
• 1 cup half-and-half, 1/4 cup all-purpose flour
• Dried fenugreek leaves, for garnish (optional)

Directions:

1. Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
2. Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup. In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with dried fenugreek leaves to serve.