Thursday, February 01, 2007


Dukkah - Truly Good Food


It is 3 am as I type this. I seem to have insomnia. Ironic, since this morning they were talking about just that on the radio.


Do you listen to the radio? I do, quite a bit. (Yet, never in my car, since I do not seem to have a working radio any more. Long, tragic story.)

Not being much of a television watcher, I guess the radio sort of takes the same role in my world. Some of my friends seem to think this is a bit...geriatric of me, but what can I say...I dig it.

Since I was a girl, I have had programs I try not to miss (Check out This American Life or Watusi that's good radio!) and personalities/DJ's that I love and am endlessly loyal to.

And then there is Good Food. Broadcast on local favorite 89.9 KCRW (and streaming/podcasting at it of course, brings together everything I love. Quality radio programming, and food. Happy me. Excellent them.

If you have never heard the show, it is a food-centric dream. Host, Evan Kleiman has a great way of finding amazing topics and coaxing the most interesting information out of her guests (including lots of local food bloggers, I might add) that always gets me hooked. They talk about everything from recipes to the history of tea, where to buy an outdoor pizza oven, to what exactly lutefisk really is. And so, so much more. Foodie-radio heaven.

And every week, at the end of the broadcast they ask food bloggers to link to their site...something I sort of wonder about, but appreciate, since they are always taking the time to chat with bloggers and get their perspective on food, food trends, cookbooks and more. Gotta love that.

So here I am not only linking to them, but dedicating a whole-lotta-post-lovin' in their direction...

Good Food, this dukkah is for you...

Dukkah is a middle-eastern/Egyptian condiment. And waddaya know, a condiment is defined as something that "Enhances the flavor of food." This certainly does that, as Good Food enhances the flavor of my Saturday mornings. As good mixed with yogurt as a dip as it is as a coating for grilled chicken, once you try it you will be hooked. Keep it on hand as you would pepper or hot is, indeed...Good Food...

Try it, and enjoy!

1/4 cup hazelnuts
2 tablespoons coriander seeds
1 teaspoon cumin seeds
3 tabelspoons sesame seeds
5 peppercorns
Coarse salt (at least 1 teaspoon)

Preheat your oven to 300F.

On a lined baking sheet, toast the hazelnuts, coriander and cumin for 5 minutes, or until just fragrant. Remove from the oven, and take off the baking sheet immediatly (they will continue to brown if left on the hot sheet)

Meanwhile, in a dry pan, brown the sesame seeds. This will take about 1 minute. Mix with the pepper corns, salt and toasted nuts/seeds.

Ideally you want to then mash everything in a mortar, but a spice grinder works perfectly too.

You want the mixture to be loose and crumbly, not a paste, so stop before that happens.

Keep in a jar on the table for up to a week.


Do you take part in Paper Chef? If so, the 24th edition annoucement is up at Tomatilla.

Speaking of blog love...this week I am crazy for The Restaurant Widow, The Veg Box Diaries and am re-hooked on my old favorite Nosh

Looking for something food-centric to do in LA over the next few months? The Culinary Historians of Southern California sponsors free lectures in the areas of food in culture and society.

And speaking of the Library, did you know that the "Los Angeles Public Library has the largest collection in the world of cookbooks printed in California. It is the only library that owns all three of California’s first charitable books: How to Keep a Husband, or Culinary Tactics, The California Recipe Book and The Sacramento Ladies Kitchen Companion, all printed in 1872. There are more than 1000 books in this collection, including such important works as El Cocinero Espanol, the first Spanish language cookbook printed in California, and What Mrs. Fisher Knows about Old Southern Cooking, the first cookbook written by an African American."

Labels: ,

Oh sweetie, this looks beautiful! What a stunning photograph. And I'm a huge fan of the radio as well (can you stream The Bob Rivers Show from LA?). Good food. Yes.
Just recently found TAL through Yarnagogo blog and love it...Thanks for the 103.1 referal, always looking for a new radio station in cookie cutter LA.
Love the second photo (first is nice too!). TAL is one of my faves as well, as is The Splendid Table (more food) and Fair Game (news). More food on the radio. More, I say!
Shauna, THANKS! and thanks for the rec. I will check that out.

Darci - Oh yea, Indie is the best...Jonesy's Jukebox rules my world.

Liz - I second that!
Rachael -
How do I contact you?
I love your blog site as a great resource. I'd love to ask you a few things.
Hope all is well
Theodora, Im happy to answer any (non-spam) questions. Just email me at my account attached to this site. Thanks.
I love KCRW's Good Food! I download episodes and listen to them on my ipod because I can't get the station here.
Thanks for the info about the food radio! I moved to LA about 6 months ago and I'm still getting to know all the ins and outs of the food world here in the City of Angeles. Your blog has been infinetly useful! Thanks.

I'm a long time lurker on your blog -- love the writing, the food, and the pictures.

Keep up the fantastic work. :)


Thanks for the great recipe, Rachael, and for the info on the podcast. I just listened to one this a.m. and loved it! And thanks for sharing your favorite food blogs with us.
Dukkah...I grew up with it. Thanks I have converted many The simplest version is cumin and salt. Not many peasants in egypt have hazlenuts. Eggs, bread, cucumbers, yogurt...YUM.
Thank you so much for this recipe! I used to get Dukkah all the time when I was living in's really good with bread dipped in olive oil. But since i moved back to the states I haven't been able to find it!
This is a really lovely original photo!
Post a Comment

<< Home
Post a Comment

<< Home
... Chefs Blogs

... Click for Beverly Hills, California Forecast

This page is powered by Blogger. Isn't yours?

All of the original words and pictures on this site are copyrighted property. (So there. Nyah.) With that in mind, please ask permission first and give due credit, if you plan on reproducing any part of it. Thanks so much!

2003-2008 COPYRIGHT (C) Fresh Approach Cooking