I return to my posts with this recipe starring a favorite staple food – the egg. My goal is to continue with regular postings on recipes and restaurants. As I have been focusing on a more varied use of spices in my kitchen, I decided to offer this recipe featuring Dukkah, an Egyptian nut and spice blend. It is a flavorful way to “spice up” your morning eggs and is inspired by a recipe I found in Eggs on Top by Andrea Slonecker (2014), an excellent cookbook all about the egg.
1 tablespoon coriander
1 teaspoon cardamom
1/2 teaspoon fresh ground pepper
1 tablespoon fennel seeds
2 tablespoons roasted salted pistachios, shelled
1 tablespoon sesame seeds
Sea salt to taste
4 tablespoons extra virgin olive oil
To make the Dukkah, heat a small nonstick pan over medium heat. When it is hot, add the coriander, cardamom and pepper, moving around with a wooden spoon for about 30 seconds. Add the fennel seeds and continue to toast for another 30 seconds. Remove the pan from the heat and allow to cool for several minutes. Roughly chop the pistachios, then add them to the spice mixture. Finally, stir in the sesame seeds and salt.
Preheat the oven to 325 degrees. Pour the oil into a 9 inch nonstick frying pan. Crack the eggs into the pan and spoon the Dukkah on the top. Bake for about 11 minutes for loose yolks, or a few minutes longer for more fully set yolks. Serve with slices of focaccia to sop up the egg and spice – perfect for a weekend breakfast!
Posted in Uncategorized
Tagged Breakfast, Cardamom, Cooking, Coriander, Dukkah, Egg, Fennel, Food, Nuts, Pistachio, Recipe, Spice
One of the greatest scents of summer is the fragrance of fresh herbs. I use many of the herbs in my small garden nearly every day – basil in a Caprese salad, sorrel in scrambled eggs and thyme and sage in roasted potatoes. The chocolate mint, with its clean aroma, presents more of a challenge. However, last night’s dinner of lamb tenderloin demanded the mint.
Rather than use the mint in a sauce for the lamb, I decided to incorporate it in a couscous. First, I roughly chopped three sprigs of mint leaves and shelled and roughly chopped a handful of salted pistachios.
Then, I brought 1 1/4 cups of water to a boil and added 1 cup of whole wheat pearl couscous. I stirred the couscous periodically and added one tablespoon of butter, a dash of turmeric and salt and pepper to taste. When the couscous was just about cooked (after 8 minutes), I stirred in the pistachios and mint. The saltiness of the pistachios was an excellent complement to the subtle chocolate flavor of the mint. The color was also vibrant and summery.
Consider serving this couscous alongside a lamb dish, as I did with the lamb tenderloin marinated in olive oil, cumin, coriander, salt and pepper. Make a little extra for the next day, as I found it to be a tasty addition to an antipasto lunch of prosciutto and cheeses.
Posted in Uncategorized
Tagged Antipasto, Chocolate, Cooking, Couscous, Food, Garden, Herbs, Lamb, Mint, Pistachio, Prosciutto, Recipe, Turmeric