{"id":1885,"date":"2016-11-18T18:04:07","date_gmt":"2016-11-18T23:04:07","guid":{"rendered":"https:\/\/themodernbarista.com\/?p=1885"},"modified":"2016-11-18T18:04:07","modified_gmt":"2016-11-18T23:04:07","slug":"ethiopia-gedeb-curried-sweet-potato","status":"publish","type":"post","link":"https:\/\/themodernbarista.com\/index.php\/2016\/11\/18\/ethiopia-gedeb-curried-sweet-potato\/","title":{"rendered":"Ethiopia Gedeb with curried sweet potato fries"},"content":{"rendered":"

\"EthiopiaGrowing up, around Christmas time, my mom would always make her famous curry and serve it with a mandarin orange salad.\u00a0It is probably one of my fondest food memories. I wanted to take that idea of curry and mandarin oranges and apply it to a coffee tasting. Ethiopia Gedeb is the perfect coffee for this. Ethiopia Gedeb has intense apricot and ginger notes to it, I knew those flavors would compliment curry very well.<\/p>\n

I wanted to create a tasting that was a twist on a classic snack; french fries and ketchup.<\/p>\n

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When my mom made curry for us growing up, she always bought her curry powder from a local farmers market. I remember going there with her, walls filled with giant mason jars with every spice mix you could imagine. I loved the smell of that place, and I still go there every time I visit Sacramento. I like to make my own spice mixes at home, to ensure freshness and quality. Plus it is a lot of fun. Alton Brown’s recipe for curry powder is my go to, and I always have it on deck in my pantry.<\/p>\n

\"Ethiopia

Ethiopia Gedeb with curried sweet potato fries<\/p><\/div>\n

Inspired by Alton Brown’s new book, I also served up this apricot dipping sauce in a portafilter. If you haven’t checked out Everyday Cook<\/a> yet you really should. \ud83d\ude42<\/p>\n

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Curry powder blend<\/div>\n
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Author: Alton Brown<\/span><\/div>\n
Serves: 1\/2 cup<\/span><\/div>\n
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Ingredients<\/div>\n