by kirra » Sun Jul 13, 2008 8:01 pm
Dukkah
Paired with bread and olive oil, this nut-and-spice mix is a perfect companion to cocktails.
Ingredients:
3/4 cup hazelnuts
1/2 cup sesame seeds, toasted
1/2 cup coriander seeds, toasted
1/4 cup cumin seeds, toasted
1/2 tsp. black peppercorns, crushed
extra-virgin olive oil
Preparation:
Heat oven to 375 degrees. Spread ¾ cup hazelnuts on a baking sheet and toast in oven until golden, about 6 minutes.
Wrap the hot nuts in a kitchen towel and let rest for about 5 minutes. When they have cooled slightly, vigorously rub the nuts in the towel to loosen the skins, peel them completely, and put them into the bowl of a food processor.
Put 1/2 cup sesame seeds into a small skillet over medium heat and toast until lightly golden, about 1 minute; then add toasted seeds to the food processor bowl with the hazelnuts. In the same pan, toast 1/2 cup coriander seeds and 1/4 cup cumin seeds until they are fragrant and begin to color, about 2 minutes; add to nut mixture and let cool completely. When the mixture has cooled, add 1/2 teaspoon crushed black peppercorns to the processor bowl and pulse until the mixture resembles coarse bread crumbs. To serve, set out bowls of extra-virgin olive oil and baguette slices for dipping. Makes 2 cups.
[b][size=150]Dukkah
[/size][/b]
Paired with bread and olive oil, this nut-and-spice mix is a perfect companion to cocktails.
[b]Ingredients:[/b]
3/4 cup hazelnuts
1/2 cup sesame seeds, toasted
1/2 cup coriander seeds, toasted
1/4 cup cumin seeds, toasted
1/2 tsp. black peppercorns, crushed
extra-virgin olive oil
[b]
Preparation:[/b]
Heat oven to 375 degrees. Spread ¾ cup hazelnuts on a baking sheet and toast in oven until golden, about 6 minutes.
Wrap the hot nuts in a kitchen towel and let rest for about 5 minutes. When they have cooled slightly, vigorously rub the nuts in the towel to loosen the skins, peel them completely, and put them into the bowl of a food processor.
Put 1/2 cup sesame seeds into a small skillet over medium heat and toast until lightly golden, about 1 minute; then add toasted seeds to the food processor bowl with the hazelnuts. In the same pan, toast 1/2 cup coriander seeds and 1/4 cup cumin seeds until they are fragrant and begin to color, about 2 minutes; add to nut mixture and let cool completely. When the mixture has cooled, add 1/2 teaspoon crushed black peppercorns to the processor bowl and pulse until the mixture resembles coarse bread crumbs. To serve, set out bowls of extra-virgin olive oil and baguette slices for dipping. Makes 2 cups.