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Thread: Tale of two spice blends

  1. #1
    koko Guest

    Default Tale of two spice blends


    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 Jeremyís 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 - donít 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 wonít last long - youíll 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 canít find at stores here nearby, Iíd substitute sea salt. I
    havenít 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,
    Iíd 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

  2. #2
    Saerah Gray Guest

    Default Re: Tale of two spice blends

    koko <[email protected]> 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

  3. #3
    Wayne Boatwright Guest

    Default Re: Tale of two spice blends

    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...
    *******************************************

  4. #4
    sf Guest

    Default Re: Tale of two spice blends

    On Sun, 28 Sep 2008 20:54:24 -0700, koko <[email protected]> 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

  5. #5
    PeterLucas Guest

    Default Re: Tale of two spice blends

    koko <[email protected]> wrote in
    news:[email protected]:

    >
    > 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 canít find at stores here nearby, Iíd substitute sea salt. I
    > havenít 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,
    > Iíd 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?

  6. #6
    koko Guest

    Default Re: Tale of two spice blends

    On Mon, 29 Sep 2008 04:17:51 GMT, Wayne Boatwright
    <[email protected]> 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

  7. #7
    koko Guest

    Default Re: Tale of two spice blends

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

    >On Sun, 28 Sep 2008 20:54:24 -0700, koko <[email protected]> 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

  8. #8
    koko Guest

    Default Re: Tale of two spice blends

    On Mon, 29 Sep 2008 04:29:02 +0000 (UTC), PeterLucas
    <[email protected]> wrote:

    >koko <[email protected]> wrote in
    >news:[email protected] :
    >
    >>
    >> 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 canít find at stores here nearby, Iíd substitute sea salt. I
    >> havenít 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,
    >> Iíd 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

  9. #9
    PeterLucas Guest

    Default Re: Tale of two spice blends

    koko <[email protected]> wrote in
    news:[email protected]:


    >>>
    >>> 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 canít find at stores here nearby, Iíd substitute sea salt. I
    >>> havenít 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,
    >>> Iíd 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?

  10. #10
    Omelet Guest

    Default Re: Tale of two spice blends

    In article <[email protected]>,
    koko <[email protected]> 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

  11. #11
    Andy Guest

    Default Re: Tale of two spice blends

    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

  12. #12
    Graham Guest

    Default Re: Tale of two spice blends


    "koko" <[email protected]> wrote in message
    news:[email protected]..
    >
    > 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



  13. #13
    koko Guest

    Default Re: Tale of two spice blends

    On Mon, 29 Sep 2008 01:24:28 -0500, Omelet <[email protected]>
    wrote:

    >In article <[email protected]>,
    > koko <[email protected]> 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

  14. #14
    koko Guest

    Default Re: Tale of two spice blends

    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

  15. #15
    koko Guest

    Default Re: Tale of two spice blends

    On Mon, 29 Sep 2008 12:57:24 -0600, "Graham" <[email protected]> wrote:

    >
    >"koko" <[email protected]> wrote in message
    >news:[email protected]. .
    >>
    >> 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

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