On 08-22-18 20:36, Nancy Backus <=-
spoke to Michael Loo about Re: 171 highways and loww <=-

Marcus Samuelsson doesn't characterize his
recipes as Ethiopian (I do, though, just for fun).

Is he, then, Ethiopian....?

He was born Ethiopian, adopted to Sweden at a young age (8?) and now
lives in New York. He has a number of restaurants, including at least
one in Harlam. Quite an interesting person. We have seen him on a
variety of Food Network shows, including one where he went back to
Ethiopia with his wife (who I believe is also Ethiopian) and met his
birth father again, plus sharing with the viewers a number of things
about Ethiopian food and culture.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Corn Soup
Categories: Soup, Vegetable, Seafood, Sthrn/livng
Yield: 8 servings

1/2 c Onion; chopped
2 tb Bacon drippings
17 oz Corn, whole kernel; drained
28 oz Tomatoes; drained
4 md Potatoes; peeled and cubed
1 tb Salt
1/2 ts Pepper
1/2 c Celery; chopped
2 qt Water
1 lb Shrimp; raw, peeled
1/2 c Parsley; chopped

Saute onion in bacon drippings in a Dutch oven until tender. Add
next 6 ingredients; simmer 15 minutes, stirring occasionally. Add
water, and bring mixture to a boil. Stir in shrimp, and continue to
cook 10 additional minutes. Sprinkle parsley over soup; reduce heat,
and cook 25 minutes.

SOURCE: Southern Living Magazine, sometime in the 1970s.
Typed for you by Nancy Coleman.
From: Nancy Coleman Date: 08 Apr 94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:34:05, 23 Aug 2018
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Quoting Dale Shipp to Nancy Backus on 08-23-18 01:27 <=-

Marcus Samuelsson doesn't characterize his
recipes as Ethiopian (I do, though, just for fun).

Is he, then, Ethiopian....?

He was born Ethiopian, adopted to Sweden at a young age (8?) and now
lives in New York. He has a number of restaurants, including at least
one in Harlam. Quite an interesting person.

Ah... The name rang a faint bell... but then, I'm not so avid a watcher
of Food shows (or TV in general, for that matter).... Are the
restaurants different ethnicities, or are they all similar to each
other...?

We have seen him on a variety of Food Network shows, including one
where he went back to Ethiopia with his wife (who I believe is also Ethiopian) and met his birth father again, plus sharing with the
viewers a number of things about Ethiopian food and culture.

That does sound interesting... :) So he does embrace his Ethiopian heritage... :)

ttyl neb

... "I procrastinate, therefore I will be" -- Anonymous

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On 08-27-18 14:33, Nancy Backus <=-
spoke to Dale Shipp about Re: Marcus <=-

He was born Ethiopian, adopted to Sweden at a young age (8?) and now

Checking Wiki -- adopted possibly as early as at age 3.

lives in New York. He has a number of restaurants, including at least
one in Harlam. Quite an interesting person.

Ah... The name rang a faint bell... but then, I'm not so avid a
watcher of Food shows (or TV in general, for that matter).... Are the restaurants different ethnicities, or are they all similar to each other...?

Not really sure. Wiki lists:
Red Rooster in Harlem
Streetbird Rotisserie, also in Harlem.
Marcus at MGM National Harbor near DC (I think I read that one was short
lived and has closed already after less than two years).
and Marcus B&P in Newark NJ.

Another site lists a total of ten restaurants, three in Sweden, one in
Bermuda and the others in USA. None of them seem to be Ethiopian,
although that is certainly part of his heritage. He has been a guest
chef at a state dinner at the White House.

We have seen him on a variety of Food Network shows, including one
where he went back to Ethiopia with his wife (who I believe is also Ethiopian) and met his birth father again, plus sharing with the
viewers a number of things about Ethiopian food and culture.

That does sound interesting... :) So he does embrace his Ethiopian heritage... :)

It seems so, even though I do not think that he has an Ethiopian
Restaurant.

I don't know what makes this dish "German". Maybe Ruth Haffly can tell
us?

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: German Beef Lentil Soup
Categories: Soup, Beef, German
Yield: 4 servings

1/2 lb Diced lean bacon
1 lg Onion, diced
1 lg Carrot, diced
1 Celery stock, diced
1 c Diced leeks (white part)
1/2 lb Lentils, cleaned and rinsed
6 c Beef stock
2 lg Potatoes, peeled and diced
1 ts Cumin powder
1 Bay leaf
1/2 ts Dry thyme
1/4 ts Nutmeg
-Salt and pepper to taste
1 tb Vinegar
2 tb Chopped parsley

Render bacon in heavy pot. When bacon has lost half its fat, add
onions, leeks, celery, and carrots. Saute vegetables, then add washed
lentils, beef stock, potatoes, cumin, bay leaf, thyme, and nutmeg.
Simmer for about an hour and a half (I don't cook it that long, but I
make rather small dice). Correct for salt and pepper, add vinegar and
parsley, and serve.
From: Amanda@gate.Net Date: 06-19-00
Rec.Food.Recipe

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:24:49, 29 Aug 2018
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Hi Dale,

On 08-27-18 14:33, Nancy Backus <=-
spoke to Dale Shipp about Re: Marcus <=-

It seems so, even though I do not think that he has an Ethiopian Restaurant.

I don't know what makes this dish "German". Maybe Ruth Haffly can
tell us?

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: German Beef Lentil Soup
Categories: Soup, Beef, German
Yield: 4 servings

1/2 lb Diced lean bacon
1 lg Onion, diced
1 lg Carrot, diced
1 Celery stock, diced--probably should be stalk
1 c Diced leeks (white part)
1/2 lb Lentils, cleaned and rinsed
6 c Beef stock
2 lg Potatoes, peeled and diced
1 ts Cumin powder
1 Bay leaf
1/2 ts Dry thyme
1/4 ts Nutmeg
-Salt and pepper to taste
1 tb Vinegar
2 tb Chopped parsley

Nothing in particular makes it German. I have seen recipies in some of
my German cook books for similar, or for pea soup made pretty much the
same way. I've made varients on pea or lentil soup, not usually putting
in the vinegar, nutmeg or parsley but definately the potato, celery and
carrot. It'll be cold enough to make soup from scratch again in another
month or so, give this a try.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... If you think you are confused now, wait until I explain it!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Dale Shipp to Nancy Backus on 08-29-18 01:07 <=-

He was born Ethiopian, adopted to Sweden at a young age (8?) and now

Checking Wiki -- adopted possibly as early as at age 3.

Ah.

lives in New York. He has a number of restaurants, including at least
one in Harlam. Quite an interesting person.

Ah... The name rang a faint bell... but then, I'm not so avid a
watcher of Food shows (or TV in general, for that matter).... Are the
restaurants different ethnicities, or are they all similar to each
other...?

Not really sure. Wiki lists:
Red Rooster in Harlem
Streetbird Rotisserie, also in Harlem.
Marcus at MGM National Harbor near DC (I think I read that one was
short lived and has closed already after less than two years).
and Marcus B&P in Newark NJ.

I wonder what the B and the P stand for... ;) The first two sound a bit
like some sort of Southern cooking, but could be anything really, I
guess... :)

Another site lists a total of ten restaurants, three in Sweden, one in Bermuda and the others in USA. None of them seem to be Ethiopian, although that is certainly part of his heritage. He has been a guest
chef at a state dinner at the White House.

He might not have any real ethnic slant to his cookery... just cook a
variety of things...

We have seen him on a variety of Food Network shows, including one
where he went back to Ethiopia with his wife (who I believe is also
Ethiopian) and met his birth father again, plus sharing with the
viewers a number of things about Ethiopian food and culture.

That does sound interesting... :) So he does embrace his Ethiopian
heritage... :)

It seems so, even though I do not think that he has an Ethiopian Restaurant.

Embraced, but not necessarily capitalized on... :)

I don't know what makes this dish "German". Maybe Ruth Haffly can
tell us?
Title: German Beef Lentil Soup
Categories: Soup, Beef, German

I haven't a clue, either.... although the vinegar at the end reminds me
of sauerbraten, sorta.... ;)

Might have originally been made by someone German.... and that info lost
along the way.... :)

ttyl neb

... You have 2 choices for dinner. Take it or leave it. Bon appetit!

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