Dukka (or Dukkah)

If you're someone who never manages to use up the nuts or spices you buy for a recipe dukka (aka dukkah) could be your salvation. Basically it's a ground up mixture of roasted nuts, spices and dried herbs in which to dunk bread or raw vegetables. It appears to originate from Egypt though has become very fashionable in Australia. And it's dead tasty.

To keep down the cost if you're making it from scratch buy one of those packs of mixed chopped nuts. I'm not mad about their flavour normally but if you roast them and mix them with spices they taste fine - just nicely nutty. And - hopefully it doesn't need saying by now - buy your spices from a ethnic grocer rather than from the supermarket. You'll pay a fraction of the price.

Makes about 250g mix - enough to feed a group of six to eight though obviously check no-one has a nut allergy.

100g chopped mixed nuts
75g sesame seeds
25g coriander seeds
10-12g cumin seeds
1 level tsp dried oregano
1 level tsp sea salt
1/2 tsp black peppercorns

Preheat the oven to 180°C/350°F/Gas 4

Spread the nuts and seeds on separate baking trays or tins and roast them in the oven until lightly coloured and fragrant - about 7-8 minutes for the nuts, 4-5 minutes for the coriander and seeds and 3-4 minutes for the sesame seeds. (It might sound a faff roasting them separately but you don't want to overcook them. You could toast the cumin seeds in a dry frying pan if you like. The main thing is to watch them like a hawk).

Set the nuts and spices aside to cool. Put the nuts and peppercorns into a food processor or spice grinder, pulse a few times then add the coriander, cumin and sesame seeds and oregano and salt and pulse again. Don't overdo it - you want a rough textured mixture that looks like coarse breadcrumbs (see below). If you haven't got a food processor you could use a pestle and mortar to grind everything up but that's obviously harder work.

Serve with good olive oil, chunks of bread or warm pitta bread and raw veg like carrots and radishes. It's also great as a sprinkle over roast vegetables or you can use it as a coating for soft goats' cheeses - or a topping for roast fish. You could add a few chilli flakes if you want to spice it up but this version is better for kids (provided, just to stress it again, they're not allergic to nuts).

You can keep any leftover dukka for a week or two in an airtight tin or plastic box though you might want to refresh it in the oven for 2-3 minutes before you serve it.


By the way the beetroot dip in the rather messy pic above (suddenly remembered I should snap it half way through eating it) is made from a couple of vac-packed beets - a recipe I adapted from Stephen Markwick's A Well-Run Kitchen. You simply chop them up and whizz them with 2 tbsp Greek yoghurt, 1 tbsp balsamic vinegar, about a teaspoon of ground roast cumin, a pinch of hot pimenton or cayenne pepper and 3 tbsp olive oil and season well with salt and pepper.

Cooking My Way Back Home, Kokkari & Bi-Rite Market's Eat Good Food

I always get excited about cookbooks with a connection to the Bay Area. There are so many things that make eating here special. Of course, it's the fresh produce, but it's much more than just that. It's also the vibe, the service and personality of our local restaurants. The latest crop of cookbooks capture much of that.

It may sound odd to say I don't go to Mitchell Rosenthal's restaurants, namely Town Hall and Anchor & Hope (never been to Salt House) primarily for the food. Oh the food is good, some of it is outstanding, but I really go because those restaurants just feel so good and welcoming. It's like a party every night, at both places, not in a rowdy way, in a 'I can't remember the last time I had so much fun at a restaurant' way. At Town Hall I always sit at the communal table, and I love it. You cannot eat there without making friends with your neighbors and chatting over your dishes. Rosenthal's new cookbook, Cooking My Way Back Home, manages to share a lot of the fun through stories and photos, not to mention recipes.

Thankfully my favorite dish from Town Hall is in the new cookbook, it's Faith's Warm Ham & Cheese Toast with Jalapeno Cream as well as my favorite bite from Anchor & Hope, Angels on Horseback with Remoulade. The recipes are a mix of Southern and Jewish/Deli favorites with a few Mexican, Seafood and barbecue recipes and somehow it all works. I'd call it comfort food meets party food. Bookmarked recipes to try include Hot Mixed Nuts with Truffle Honey and Maldon Salt, Sweet Onion and Funky Cheese Fondue, BBQ Shrimp with Toasted Garlic Bread and Lemon Chicken with Olive and Feta.

Kokkari is hand's down the number one Greek restaurant in San Francisco. Of course, we are not a city known for Greek food. What makes the restaurant so successful is a classically trained chef who takes family recipes and elevates them to something even more special. The Kokkari cookbook is a compendium of Chef Erik Cosselmon's refined takes on Greek food and family recipes from the owners of the restaurant, the Frangadakis and Marcus (Moutsanas) families. Recipes you must try include the best Zucchini Cakes (fritters) I have ever had, Spiced Meatballs with Green Olive & Tomato Sauce, Orsa's Flaky Cheese Pastries, Braised Lamb Shanks and Moussaka.

Every food writer I have spoken to lately is excited about Bi-Rite Market's Eat Good Food. Bi-Rite is one of the most incredible grocery stores you will ever visit. It is tiny and yet every single item that is there is there for a reason. It is the most curated store you can imagine. If you want to eat like we eat in the Bay Area, this is your book. It's not just recipes, it tells you just what you need to know about the ingredients you use. You'll learn how to store persimmons, how to use fresh fennel, how to buy heritage turkeys and where to best store cheese in your fridge. It also highlights many of the most beloved (mostly Northern California) producers and purveyors like McEvoy Ranch, Cowgirl Creamery and Mariquita Farms.

The book is like one of my other favorite cooking reference books, Zingerman's Guide to Good Eating, only on steroids because it includes so much more information, specifically about fresh meat, seafood, dairy, wines and a plethora of fresh produce. Read it and become an expert on choosing, storing and using the best ingredients possible. Recipes are really secondary, but some to whet your appetite include Cocoa-Cumin Beef Roast, Lemony Kale Caesar Salad, Spanish Deviled Eggs (to die for!) and Roasted Cauliflower and Brussels Sprouts with Caper Lemon Butter.

Local Author Events:

On November 17th Mitch Rosenthal of Town Hall will be speaking at Omnivore Books

On November 2nd Sam Mogannam of Bi-Rite will be speaking at the Commonwealth Club.

Thursday, November 3rd Erik Cosselmon of Kokkari will be teaching a demo class on rotisserie and roasting at Purcell Murray Brisbane

DO NOT REPRINT WITHOUT PERMISSION! ©2011 Cooking with Amy. All rights reserved. This material may NOT be published, rewritten or redistributed without permission. If you are reading this post somewhere other than Cooking with Amy, the Oyster Local blog or Gather.com, then the site where you found this post is illegally publishing copyrighted material.

HEALTHY IDLY PODI / GUN POWDER

When i saw this recipe in Viki's kitchen , i immediately tried it on the same day. It was very flavourful and tasted xcellent for idly / dosa.It tastes like the idly podi we make with sesame seeds.I made some little changes according to my husband's liking. I should say its really a healthy idly podi as it contains horsegram and flax seeds. Wat more to say , lets go on to the recipe ,

INGREDIENTS

White round Urad dal – 1 handful Channa dal – 1 handful Flax seeds – 1 fistful or 2 tbsp Horsegram – 1 handful Red chillies -  8 - 10 nos or less.. Hing / Asafetida – A pinch Garlic cloves – 5 – 7  cloves (Optional , only for garlic lovers ) Salt – As needed. Curry leaves – a few

METHOD

• In a kadai , roast all the ingredients except salt & garlic given above adding a tsp of oil.
• She told to roast one by one for uniform roasting but i did everything at the same time.
• Roast till the flaxseeds start to pop. Also u'll get a nice aroma and color change of all the dals.
• Add the curry leaves at the end and toss for few minutes. Then switch off the flame. Please make sure no ingredient gets burnt. That totally changes the taste.
• Once it cools down run it in mixie twice .Now add the chopped garlic pieces and the required salt.
• Grind to make a fine powder or little coarse based on ur taste.

Yummy , healthy idly podi is ready to enjoy with idlis & dosas .Mix with sesame oil or ghee !!

 

NOTES

• Always make in small batches so that it tastes and smells fresh .
• It can be carried for travel too. It stays good.
• If u want to make the same for rice, add more chillies and little pepper corns too.Mix with ghee and plain rice..
• I've added equal quantity of urad and channa dal as i always want the flavor of urad dal in my idly podi. But the actual recipe dint call for urad dal . She had used only channa dal.
• My husband loves the garlic flavor in idly podi. So i added garlic cloves at the end , But its optional. U can add 2-3 pinches of hing while roasting instead of garlic..

KITCHEN CLINIC

FLAX SEEDS It may be tiny, but it's mighty: The flax seed carries one of the biggest nutrient payloads on the planet. And while it's not technically a grain, it has a similar vitamin and mineral profile to grains, while the amount of fiber, antioxidants, and Omega-3 fatty acids in flax leaves grains in the dust. Additionally, flax seed is very low in carbohydrates, making it ideal for people who limit their intake of starches and sugars. And its combination of healthy fat and high fiber content make it a great food for weight loss and maintenance -- many dieters have found that flax seed has been a key to keeping them feeling satisfied. Flax Seed Nutrition Yes, flax seed is high in most of the B vitamins, magnesium, and manganese, but this little seed is just getting started. There are three additional nutrient groups which flax seed has in abundance, and each has many benefits. Flax Seed is Rich in Omega-3 Fatty Acids: Omega-3 fatty acids are a key force against inflammation in our bodies. Mounting evidence shows that inflammation plays a part in many chronic diseases including heart disease, arthritis, asthma, diabetes, and even some cancers. This inflammation is enhanced by having too little Omega-3 intake (such as in fish, flax, and walnuts), especially in relation to Omega-6 fatty acid intake (in oils such as soy and corn oil). In the quest to equalize the ratio of these two kinds of oils, flax seed can be a real help. Most of the oil in flax seeds is alpha linolenic acid (ALA). ALA is an Omega-3 that is a precursor to the fatty acids found in salmon and other fatty cold-water fish (called EPA and DHA). Because not everyone is able to easily convert ALA into EPA and (especially) DHA, it is best not to rely solely on flax for your Omega-3 intake. However, ALA also has good effects of its own, and definitely helps in the Omega 3/6 balance. Flax Seed is High in Fiber: You'd be hard-pressed to find a food higher in fiber -- both solubleand insoluble -- than flax. This fiber is probably mainly responsible for the cholesterol-lowering effects of flax. Fiber in the diet also helps stabilize blood sugar, and, of course, promotes proper functioning of the intestines. Flax Seed is High in Phytochemicals: Flax seed is high in phytochemicals, including many antioxidants. It is perhaps our best source of lignans, which convert in our intestines to substances that tend to balance female hormones. There is evidence that lignans may promote fertility, reduce peri-menopausal symptoms, and possibly help prevent breast cancer. In addition, lignans may help prevent Type 2 diabetes. Note that a) flax seeds need to be ground to make the nutrients available (otherwise they just "pass through") and b) flax seed oil alone contains neither the fiber nor the phytochemicals of whole flax seed meal. Flax Seed Safety and Side Effects Concerns about flax seed revolve around four potential issues. However, remember that a lot of research about the wonders of flax show little or no problems from eating it –- to the contrary, it has shown many benefits. Big Fiber Load: Since flax has such a high fiber content, it's best to start with a small amount and increase slowly; otherwise, cramping and a 'laxative effect' can result. People withirritable bowel syndrome may have an especially strong reaction to it, and should be extra-careful. More about Fiber, including Tips to Prevent Problems Oxidation/Rancidity: The oil in flax is highly unsaturated. This means that it is very prone to oxidation (rancidity) unless it is stored correctly. The very best way is nature's own storage system –- within the seed. Flax seeds not exposed to large amounts of heat stay safe to eat for at least a year. However, flax meal, and especially flax oil, are a different story. The meal, stored away from heat and light, will keep fresh for a few months, and the oil must be protected by refrigeration in dark containers, preferably being consumed within a few weeks of opening. Actually, the surprising thing about flax is not that the oils go rancid, but that they don't go rancid as quickly as we would think, considering how unsaturated they are. The oils are quite stable when the seeds are used in baked foods, for example. Researchers theorize that this is due to the high levels of antioxidants in the seeds. Hormonal Effects: Lignans contain phytoestrogens. Although research has shown them to be beneficial so far, it is unknown what effect high doses of phytoestrogens might have. Cyanide: Like many other foods (cashews, some beans, and others), flax contains very small amounts of cyanide compounds, especially when consumed raw. Heat, especially on dry flax seeds, breaks these compounds down. However, our bodies have a capacity to neutralize a certain amount of these compounds, and the U.S. government agencies say that 2 tablespoons of flaxseed (~3 T of flax meal) is certainly safe and is probably an "effective dose" for health purposes. Various researchers who have used up to 6 daily tablespoons of the seed in different studies indicate that the amount they were using was safe. Flax Seed Storage Whole flax seed should be stored in a cool, dark, dry place. Many people choose to store it in the refrigerator or freezer to be on the safe side. Flax meal should be stored in the freezer and used up within a few weeks. Tips for Using Flax Seed Drink plenty of water. There is so much soluble fiber in flax that it is important to drink plenty of water when eating flax products, otherwise constipation may result. Remember to start slowly if you aren't used to a high-fiber diet. If you purchase the whole seeds, you need to grind them up to get the benefit. Flax is often used as an egg substitute in baked goods for people who can't or choose not to eat eggs. This is because of the soluble fiber, which adds structure to the food. Flax Recipes and Serving Suggestions: Raw or toasted: Sprinkle over cottage cheese, ricotta, yogurt, breakfast cereal; put in shakes (thickens them somewhat) Cooked in a hot cereal: For example, try Hot Flax Peanut Butter Cereal or Hot Pumpkin Cereal Cooked into other foods: For example, meatloaf, meatballs, or casseroles.

 

Technorati Tags: Gun powder,idly podi,idly milagai podi,Podi FOR RICE,podi for dosa,idly,dosa podi,spicy powder for idly,dosa . side dish for idly,dosa.

Grocery Shop X 3 and cookbooks

I sometimes remember to take photos, but then I never have time to post them.

Yesterday we went for groceries:

Milk, pop, tortilla chips,salad, a piece of flank steak rolled with cheese and spinach (had it for dinner last night and it was very nice), grapes, strawberries, lunch meat, tomatos, sour cream, yogurt, bread, onions, cheese, mayo, salsa, coffee, kiwi, broccoli.  This store tells you on the receipt how much you have saved.  We saved $15.21, and I have a $5 coupon, so we saved over 20 bucks.  Not too shabby.

This is last weeks shop:

Milk, tomato juice, pop, bread, bananas, 2 bags of noodles, lunch meat, salad, kiwis, bell peppers, bbq sauce, strawberries, carrots, mushrooms, brussel sprouts, juice, broccoli and potatos.

And the week before:

Which is hard to remember. Rice, spinach, some terrible terrible veggie chips, yogurt, waffles, soup, green onions, salad, romaine, apples.

I made this for dinner Friday night, chicken stir fried with spinach from Mark Bittmans How to Cook Everything.  I have been cooking a lot from it lately and enjoying it.  I'd like to do a round up of all that I have made from it, but I'll have to see if I can remember what I've made and if I actually took any photos.

Eggplant Parmesan Soup Recipe

I've started off this year eating more soup. It's amazing what can go in soup. I mean, pretty much anything. And many classic comfort food dishes can be transformed into soup. Macaroni and cheese, baked potato, even eggplant parmesan.

I got the idea to make this soup when I was contacted by Whole Foods about a Parmigiano Reggiano promotion they were planning. I wanted to make something with the flavors of eggplant parmesan, but lighter and healthier. I used a few croutons and roasted the eggplant, instead of breading and frying it and skipped the mozzarella altogether. And you know what? It still pretty much has the flavor of eggplant parmesan! I thought I was being terribly original, but it turns out there are several eggplant parmesan soup recipes out there on the internets.

I topped my soup with a couple tablespoons of Pamigiano Reggiano. It's the cheese that really makes the soup into something special. It adds that distinctive flavor and texture. I'm sorry that you can't see in the photo that the soup has chunks of eggplant in it. You could puree it if you prefer a smoother soup. Also the croutons absorb a good bit of the soup and add even more body to it. Best of all, it's very healthy, so you can help yourself to a second bowl. I won't tell.

Eggplant Parmesan Soup
Makes about 6 servings

1 large or 2 small eggplant cut in 1/2 lengthwise (about 2 lbs)
2 Tablespoons extra virgin olive oil
1 medium onion, chopped

3 cloves garlic, minced
1 28 ounce can crushed tomatoes with basil
3 cups water
1/2 teaspoon kosher salt
3/4 cup Parmigiano Reggiano, grated

Croutons
Fresh basil leaves, optional

Preheat oven to 450 degrees. Cut eggplant in half, lengthwise and place cut side down on a lightly greased foil-lined broiler pan. Roast for about 45 minutes, or until eggplant is tender. Allow eggplant to cool. Meanwhile heat olive oil in a large dutch oven over medium heat. Add the onions, sauté 5 minutes. Add the garlic and cook for another minute. Scoop out the eggplant from the shells and chop roughly, discard the shells. To the dutch oven add the chopped eggplant along with the tomatoes, water and salt, and bring to a boil over high heat. Reduce heat to low, cover and simmer 20 minutes, stirring occasionally. Top each serving with croutons and two tablespoons of Parmigiano Reggiano. Garnish with torn basil, if desired.

Enjoy!

My thanks to Whole Foods for providing me a gift card and inspiring me to create this recipe

DO NOT REPRINT WITHOUT PERMISSION! ©2011 Cooking with Amy. All rights reserved. This material may NOT be published, rewritten or redistributed without permission. If you are reading this post somewhere other than Cooking with Amy, the Oyster Local blog or Gather.com, then the site where you found this post is illegally publishing copyrighted material.

http://feedproxy.google.com/~r/SpanishRecipesinpictures/~3/pXXz24SWKhM/llenties-amb-botifarra-blanca.html

My apologies but this post will be in Catalan. It's for a good cause: Catalan bloggers get together...

Get the rest in my blog! See you there!

Under-the-highchair-mat

Shortly after I wrote about gift ideas for parents of babies just starting to eat, I discovered a long forgotten piece of oil cloth in our storage closet. It definitely helps to keep the floor a bit cleaner during feeding time.

Blanching cabbage leaves

Need blanched cabbage leaves for a recipe? There is a method that is easier than cutting out the core and separating the leaves prior to their water bath.

1. After trimming the core of the cabbage by about one inch, she screws a corkscrew into the core.

2. The corkscrew acts as a handle by which you can grasp (using a pot holder) the head of cabbage and lowers it into a pot of boiling water for a few seconds at a time.

3. When the outer leaves are softened, pull the head out of the water and trim off the blanched leaves with a pair of tongs. Repeat the process as many times as necessary to get the number of blanched leaves you need. 

Chef Osama  

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AVAL KESARI / POHA KESARI

I came to know about this kesari from my school friend Swarna.It was very new to me because i've tasted kesari made with rava / semiya. When she told about this i found it interesting. I made for my friday pooja . It came out well and tasted excellent. We loved it.Its very simple to do. Try this and let me know ladies !!

INGREDIENTS

• POHA / THICK AVAL - 1/2 cup
• Sugar - 3/4 cup ( Add  1 tbsp less if u want mild sweet)
• Water - 3/4 cup ( U can replace water with milk too )
• Ghee - 2 -3 tbsp
• Cardamom powder - 1/4 tsp
• Cashews - A few
• Orange -red food color / Kesari color - a pinch

METHOD

• Heat a kadai with a tbsp of ghee and fry the cashews. Remove and set aside.
• Now add the aval/poha in the same kadai and fry till it gets roasted with a nice aroma.U can add another tbsp of ghee while roasting.
• Now soak the roasted poha in little water for 10 mins to make it soft. This enhances quick cooking. ( Add the water just to cover the poha)
• Take the measured water in a bowl by adding food color.Allow it to boil
• Now add the roasted poha and Cover cook for 10 mins stirring in between.
• Once the poha gets cooked, add sugar and mix well.
• Add a tbsp of ghee at this stage. Mix well.
• Stir constantly for few minutes ( may be 10 - 12 mins).At one stage the kesari becomes non sticky and leaves the sides of the pan.
• Add the roasted cashews and cardamom powder . Mix well and transfer to a bowl .

Serve hot !!

TIPS :

• I wanted mine to be mushy .So i soaked poha for more time and added 1/4 cup more water while cooking .
• Here I've mentioned the actual ratio given by my friend.So adjust the sugar & water ratio accordingly .
• Add more ghee while u make for ur guests ;)

New Italian Cookbooks 2011

I'm not sure any other cuisine can top Italian, when it comes to comfort food. While Italian cookbooks are a dime a dozen, three really stood out for me this year and are nice enough variations to warrant adding to your collection if you're an Italian food fiend like me or give them as gifts.


Cucina Povera Tuscan Peasant Cooking was sure to strike a chord with me, because I lived in Florence for 6 months. It is written by ex-pat Pamela Sheldon Johns and it shares a way of life, of not wasting anything and eating frugally. In the book you'll meet all kinds of people from Italy who cook and garden and make things from scratch. The recipes are for some things you may already know about like Ribollita and Pappa al Pomodoro (and if you don't, then by all means you need this book) but also more obscure recipes that you are unlikely to encounter in a restaurant.

Recipes you'll want to try include Tuscan Cornmeal, Kale and Bean Soup, Stewed Peppery Beef Cheeks, Farmyard Crostini (finally a use for giblets!) Plum Jam Tart and Ricotta Cake.







The family I lived with in Italy ate very formal meals, I don't remember a single one course meal. But they do exist and that is what Piatto Unico is all about. The book shares hearty, comforting dishes many that are particularly perfect as we head into Winter. Recipes are divided into chapters like Prime-Time Pastas, Minestrone and Other Big, Bountiful Soups and Braises and Stews.

Recipes you'll want to try include: Asparagus Spinach Crepes with Taleggio, Thick Chickpea and Porcini Soup, Escarole, Anchovy and Cheese Salad.












Another noteworthy book is Rustic Italian Food. This is satisfying and lusty food, not fussy food although many of the recipes do take effort and are not just weeknight jobs. It's filled with homemade breads, pastas, salumi, pickles and preserves. They all demand the use of top quality ingredients. It's written by a restaurant chef, but designed for home cooks.

Recipes you'll want to try include: Spaghetti in Parchment with Clams and Scallions, Eggplant Lasagnette Alla Parmigiana, Veal Breast 'al Latte' with Fried Sage, Cold Farro Salad with Crunchy Vegetables

DO NOT REPRINT WITHOUT PERMISSION! ©2011 Cooking with Amy. All rights reserved. This material may NOT be published, rewritten or redistributed without permission. If you are reading this post somewhere other than Cooking with Amy, the Oyster Local blog or Gather.com, then the site where you found this post is illegally publishing copyrighted material.