I made two spice blends today and wow, is my kitchen a mess.
The house smells terrific but dang, I have a lot of cleaning to do.

I had to pull out a lot, and I mean a lot of spices and spice grinders
and food processors, skillets to toast spices and, and, and spices
flying all over the place. Man did I have fun.

I can't believe I'm showing you the mess I made in my kitchen, so I'm
posting this before I come to my senses.
The mess.
http://i37.tinypic.com/2gub9yx.jpg


This is the Dukkah blend. It's an Egyptian spice blend I got from
Jaden's Steamy Kitchen blog.
I thought I posted a step by step on my blog but I didn't so here's
the final product still in the food processor.
http://i37.tinypic.com/537gn5.jpg

I also made an Ethiopian Spice mix called Berbere and is it_spicy_. I
make the chicken stew Dorowot with it. The step by step is here
http://kokoscorner.typepad.com/mycor...wot-spicy.html

Here are the recipes for both spice blends


@@@@@ Now You're Cooking! Export Format

Dukkah Blend Jeremy’s Egyptian

spices

1lb almonds or hazelnuts
3 1/2 oz chili flakes (preferably aleppo)
1 oz. garlic powder
3 ozs cumin seed; toasted and ground
3/4 oz lemon zest (zested with a microplan
and dried in a 175 F oven
1 oz. Malden salt; see note

Roast your nuts in 350F for about 15 minutes or until fragrant. Watch
the nuts - don’t burn! After cooling, rub as much of the skins off as
possible. Rough chop the nuts in a food processor.
Add the rest of the ingredients and pulse the food processor until
they are fully incorporated.
Cool, store in container with tight lid on countertop.
I promise it won’t last long - you’ll use it on everything! Try
sprinkling on salads, steamed vegetables, roasted chicken, fish or
shrimp, topping for a roasted garlic & broccoli soup,

Notes: I have never used Malden salt, which is large, flaky and light.
Since I can’t find at stores here nearby, I’d substitute sea salt. I
haven’t had time to do research on Malden salt - does anyone know much
about it - and how much sea salt to substitute with? In the meantime,
I’d start with 1/2oz of sea salt, taste and then adjust.

Notes: Jaden's Steamy kitchen blog

** Exported from Now You're Cooking! v5.84 **

One of my favorite blends. My food processor is an 11 cup model and it
fills it.

@@@@@ Now You're Cooking! Export Format

Ethiopian Spice Mix Berbere

spices

2 teaspoon coriander seeds
1 teaspoon fenugreek seeds
1/2 teaspoon black peppercorns
1/4 teaspoon whole allspice
6 white cardamom pods
4 whole cloves
1/2 cup dried onion flakes
5 dried chiles arbol; stemmed and seeded
and broken into small pieces
3 tablespoons paprika
2 teaspoons kosher salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon

In a small skillet combine the coriander seeds, fenugreek seeds,
peppercorns, allspice, cardamom pods and the cloves. Swirl skillet
constantly until fragrant, about 4 minutes. Let cool slightly;
transfer to a spice grinder along with the dried onion flakes and
grind until fine.
Add the chiles de arbol and grind with the other spices until fine.
Transfer the mixture to a bowl and stir in the rest of the spices.
Store in an airtight container for up to 6 mos.

Notes: Saveur Magazine Issue 110

Yield: 4 cups

** Exported from Now You're Cooking! v5.84 **


koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 9/27

koko > fnord news:rjj0e4dfeg4ft14h37svpt84g0hr6h5rro@
4ax.com:

>
> I made two spice blends today and wow, is my kitchen a mess.
> The house smells terrific but dang, I have a lot of cleaning to do.
>
> I had to pull out a lot, and I mean a lot of spices and spice grinders
> and food processors, skillets to toast spices and, and, and spices
> flying all over the place. Man did I have fun.
>
> I can't believe I'm showing you the mess I made in my kitchen, so I'm
> posting this before I come to my senses.
> The mess.
> http://i37.tinypic.com/2gub9yx.jpg
>

heh. Mine is way worse...

>
> This is the Dukkah blend. It's an Egyptian spice blend I got from
> Jaden's Steamy Kitchen blog.
> I thought I posted a step by step on my blog but I didn't so here's
> the final product still in the food processor.
> http://i37.tinypic.com/537gn5.jpg


That looks great! I have to try that sometime (but scaled down, as my
food processor only holds 2 cups )


--
Saerah

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

On Sun 28 Sep 2008 08:54:24p, koko told us...

> I made two spice blends today and wow, is my kitchen a mess.
> The house smells terrific but dang, I have a lot of cleaning to do.
>
> I had to pull out a lot, and I mean a lot of spices and spice grinders
> and food processors, skillets to toast spices and, and, and spices
> flying all over the place. Man did I have fun.
>
> I can't believe I'm showing you the mess I made in my kitchen, so I'm
> posting this before I come to my senses.
> The mess.
> http://i37.tinypic.com/2gub9yx.jpg

Bet you wish you had a maid!

Both those spice blends sound really delicious!!!

<clipped and saved>

--
Wayne Boatwright

*******************************************
Date: Sunday, 09(IX)/28(XXVIII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
6wks 1dys 2hrs 52mins
*******************************************
Cats are excellent at domesticating
people...
*******************************************

On Sun, 28 Sep 2008 20:54:24 -0700, koko > wrote:

>It's an Egyptian spice blend I got from
>Jaden's Steamy Kitchen blog.

I've stumbled across that blog a couple of times, and it's very good!

sf
*not* a regular blog reader


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

koko > wrote in
:

>
> I made two spice blends today and wow, is my kitchen a mess.
> The house smells terrific but dang, I have a lot of cleaning to do.
>
> I had to pull out a lot, and I mean a lot of spices and spice grinders
> and food processors, skillets to toast spices and, and, and spices
> flying all over the place. Man did I have fun.
>
> I can't believe I'm showing you the mess I made in my kitchen, so I'm
> posting this before I come to my senses.
> The mess.
> http://i37.tinypic.com/2gub9yx.jpg



That's not a mess......... it's just organised chaos :-)



>
> Notes: I have never used Malden salt, which is large, flaky and light.
> Since I can’t find at stores here nearby, I’d substitute sea salt. I
> haven’t had time to do research on Malden salt - does anyone know much
> about it - and how much sea salt to substitute with? In the meantime,
> I’d start with 1/2oz of sea salt, taste and then adjust.



Would that be Maldon Sea Salt??

http://www.maldonsalt.co.uk/

It's the only salt I use.


Thanks for the recipes....... I used to buy those sort of mixes prior to
this, might just have to have a crack at doing them myself, now :-)



--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

On Mon, 29 Sep 2008 04:17:51 GMT, Wayne Boatwright
> wrote:

>On Sun 28 Sep 2008 08:54:24p, koko told us...
>
>> I made two spice blends today and wow, is my kitchen a mess.
>> The house smells terrific but dang, I have a lot of cleaning to do.
>>
>> I had to pull out a lot, and I mean a lot of spices and spice grinders
>> and food processors, skillets to toast spices and, and, and spices
>> flying all over the place. Man did I have fun.
>>
>> I can't believe I'm showing you the mess I made in my kitchen, so I'm
>> posting this before I come to my senses.
>> The mess.
>> http://i37.tinypic.com/2gub9yx.jpg
>
>Bet you wish you had a maid!

Oh my gosh, it's so funny you said that. I was thinking about the maid
I had when I lived in AZ. She would always tell me "Senora it looks
like a revolution" That was mostly when she saw my closet though. lol
>
>Both those spice blends sound really delicious!!!
>
Thanks, they really are great.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 9/27

On Sun, 28 Sep 2008 21:20:52 -0700, sf wrote:

>On Sun, 28 Sep 2008 20:54:24 -0700, koko > wrote:
>
>>It's an Egyptian spice blend I got from
>>Jaden's Steamy Kitchen blog.
>
>I've stumbled across that blog a couple of times, and it's very good!
>
>sf
>*not* a regular blog reader

I think she's a real hoot.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 9/27

On Mon, 29 Sep 2008 04:29:02 +0000 (UTC), PeterLucas
> wrote:

>koko > wrote in
:
>
>>
>> I made two spice blends today and wow, is my kitchen a mess.
>> The house smells terrific but dang, I have a lot of cleaning to do.
>>
>> I had to pull out a lot, and I mean a lot of spices and spice grinders
>> and food processors, skillets to toast spices and, and, and spices
>> flying all over the place. Man did I have fun.
>>
>> I can't believe I'm showing you the mess I made in my kitchen, so I'm
>> posting this before I come to my senses.
>> The mess.
>> http://i37.tinypic.com/2gub9yx.jpg
>
>
>
>That's not a mess......... it's just organised chaos :-)
>
Dang, I wish I would have thought of that. Thanks for makiing me feel
better. I'm still picking cumin seeds from around the sink edge. ;-)
>
>
>>
>> Notes: I have never used Malden salt, which is large, flaky and light.
>> Since I can’t find at stores here nearby, I’d substitute sea salt. I
>> haven’t had time to do research on Malden salt - does anyone know much
>> about it - and how much sea salt to substitute with? In the meantime,
>> I’d start with 1/2oz of sea salt, taste and then adjust.
>
>
>
>Would that be Maldon Sea Salt??
>
>http://www.maldonsalt.co.uk/
>
>It's the only salt I use.
>
Yes, that's the salt.

>Thanks for the recipes....... I used to buy those sort of mixes prior to
>this, might just have to have a crack at doing them myself, now :-)

The smells are incredible. It's worth it just for that.

Have a great and safe trip if I don't see you before you leave.

koko

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 9/27

koko > wrote in
:


>>>
>>> I can't believe I'm showing you the mess I made in my kitchen, so
I'm
>>> posting this before I come to my senses.
>>> The mess.
>>> http://i37.tinypic.com/2gub9yx.jpg
>>
>>
>>
>>That's not a mess......... it's just organised chaos :-)
>>
> Dang, I wish I would have thought of that. Thanks for makiing me feel
> better.


It's what I tell everyone when my kitchen looks like that ;-)


> I'm still picking cumin seeds from around the sink edge. ;-)


Vacuum cleaner!!



>>
>>
>>>
>>> Notes: I have never used Malden salt, which is large, flaky and
light.
>>> Since I can’t find at stores here nearby, I’d substitute sea salt. I
>>> haven’t had time to do research on Malden salt - does anyone know
much
>>> about it - and how much sea salt to substitute with? In the
meantime,
>>> I’d start with 1/2oz of sea salt, taste and then adjust.
>>
>>
>>
>>Would that be Maldon Sea Salt??
>>
>>http://www.maldonsalt.co.uk/
>>
>>It's the only salt I use.
>>
> Yes, that's the salt.


Talk to Om, she has some ;-)


>
>>Thanks for the recipes....... I used to buy those sort of mixes prior
to
>>this, might just have to have a crack at doing them myself, now :-)
>
> The smells are incredible. It's worth it just for that.


Ok, now it's a definite.


>
> Have a great and safe trip if I don't see you before you leave.
>


Thanks. There'll be plenty of food pics when I get back :-)



--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

In article >,
koko > wrote:

> I made two spice blends today and wow, is my kitchen a mess.
> The house smells terrific but dang, I have a lot of cleaning to do.
>
> I had to pull out a lot, and I mean a lot of spices and spice grinders
> and food processors, skillets to toast spices and, and, and spices
> flying all over the place. Man did I have fun.
>
> I can't believe I'm showing you the mess I made in my kitchen, so I'm
> posting this before I come to my senses.
> The mess.
> http://i37.tinypic.com/2gub9yx.jpg
>
>
> This is the Dukkah blend. It's an Egyptian spice blend I got from
> Jaden's Steamy Kitchen blog.
> I thought I posted a step by step on my blog but I didn't so here's
> the final product still in the food processor.
> http://i37.tinypic.com/537gn5.jpg
>
> I also made an Ethiopian Spice mix called Berbere and is it_spicy_. I
> make the chicken stew Dorowot with it. The step by step is here
> http://kokoscorner.typepad.com/mycor...wot-spicy.html

Looks like you had a LOT of fun! :-)
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

koko said...

> I made two spice blends today and wow, is my kitchen a mess.


koko,

But a FUN mess! I love making a cooking mess! Not afraid to either!!!

Again, a great presentation!

Thanks,

Andy
P.S. LOVE the corked spice vials! --A

"koko" > wrote in message
...
>
> I made two spice blends today and wow, is my kitchen a mess.
> The house smells terrific but dang, I have a lot of cleaning to do.
>
> I had to pull out a lot, and I mean a lot of spices and spice grinders
> and food processors, skillets to toast spices and, and, and spices
> flying all over the place. Man did I have fun.
>
> I can't believe I'm showing you the mess I made in my kitchen, so I'm
> posting this before I come to my senses.
> The mess.
> http://i37.tinypic.com/2gub9yx.jpg
>
>
> This is the Dukkah blend. It's an Egyptian spice blend I got from
> Jaden's Steamy Kitchen blog.
> I thought I posted a step by step on my blog but I didn't so here's
> the final product still in the food processor.
> http://i37.tinypic.com/537gn5.jpg
>
> I also made an Ethiopian Spice mix called Berbere and is it_spicy_. I
> make the chicken stew Dorowot with it. The step by step is here
> http://kokoscorner.typepad.com/mycor...wot-spicy.html
>
> Here are the recipes for both spice blends
>
>
> @@@@@ Now You're Cooking! Export Format
>
> Dukkah Blend Jeremy's Egyptian
>
> spices
>
> 1lb almonds or hazelnuts
> 3 1/2 oz chili flakes (preferably aleppo)
> 1 oz. garlic powder
> 3 ozs cumin seed; toasted and ground
> 3/4 oz lemon zest (zested with a microplan
> and dried in a 175 F oven
> 1 oz. Malden salt; see note
>
> Roast your nuts in 350F for about 15 minutes or until fragrant. Watch
> the nuts - don't burn! After cooling, rub as much of the skins off as
> possible. Rough chop the nuts in a food processor.
> Add the rest of the ingredients and pulse the food processor until
> they are fully incorporated.
> Cool, store in container with tight lid on countertop.
> I promise it won't last long - you'll use it on everything! Try
> sprinkling on salads, steamed vegetables, roasted chicken, fish or
> shrimp, topping for a roasted garlic & broccoli soup,
>
> Notes: I have never used Malden salt, which is large, flaky and light.
> Since I can't find at stores here nearby, I'd substitute sea salt. I
> haven't had time to do research on Malden salt - does anyone know much
> about it - and how much sea salt to substitute with? In the meantime,
> I'd start with 1/2oz of sea salt, taste and then adjust.

Maldon salt IS sea salt!
http://www.maldonsalt.co.uk/
Graham

On Mon, 29 Sep 2008 01:24:28 -0500, Omelet >
wrote:

>In article >,
> koko > wrote:
>
>> I made two spice blends today and wow, is my kitchen a mess.
>> The house smells terrific but dang, I have a lot of cleaning to do.
>>
>> I had to pull out a lot, and I mean a lot of spices and spice grinders
>> and food processors, skillets to toast spices and, and, and spices
>> flying all over the place. Man did I have fun.
>>
>> I can't believe I'm showing you the mess I made in my kitchen, so I'm
>> posting this before I come to my senses.
>> The mess.
>> http://i37.tinypic.com/2gub9yx.jpg
>>
>>
>> This is the Dukkah blend. It's an Egyptian spice blend I got from
>> Jaden's Steamy Kitchen blog.
>> I thought I posted a step by step on my blog but I didn't so here's
>> the final product still in the food processor.
>> http://i37.tinypic.com/537gn5.jpg
>>
>> I also made an Ethiopian Spice mix called Berbere and is it_spicy_. I
>> make the chicken stew Dorowot with it. The step by step is here
>> http://kokoscorner.typepad.com/mycor...wot-spicy.html
>
>Looks like you had a LOT of fun! :-)

I really did Om, I was reveling in the aromas and just the whole
danged thing.

koko

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 9/27

On Mon, 29 Sep 2008 05:03:18 -0500, Andy <q> wrote:

>koko said...
>
>> I made two spice blends today and wow, is my kitchen a mess.
>
>
>koko,
>
>But a FUN mess! I love making a cooking mess! Not afraid to either!!!
>
>Again, a great presentation!
>
>Thanks,
>
>Andy
>P.S. LOVE the corked spice vials! --A

Thanks Andy. It was a fun mess.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 9/27

On Mon, 29 Sep 2008 12:57:24 -0600, "Graham" > wrote:

>
>"koko" > wrote in message
.. .
>>
>> I made two spice blends today and wow, is my kitchen a mess.
>> The house smells terrific but dang, I have a lot of cleaning to do.
>>
snippage

>> Notes: I have never used Malden salt, which is large, flaky and light.
>> Since I can't find at stores here nearby, I'd substitute sea salt. I
>> haven't had time to do research on Malden salt - does anyone know much
>> about it - and how much sea salt to substitute with? In the meantime,
>> I'd start with 1/2oz of sea salt, taste and then adjust.
>
>Maldon salt IS sea salt!
>http://www.maldonsalt.co.uk/
>Graham
>
The notes are Jaden's I should have trimmed the recipe.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 9/27