husband making fondue, andrew swiping bread

The conversation starts so innocently with, “So…what are your plans this week?” Before sensibility, 3 loads of laundry and my mile long to-do list can catch up to my big mouth, I’ve already invited half the neighborhood over for supper. As the “gourmet chef” amongst my friends, it’s been a natural progression over the past few years to just consider my home the free local restaurant. Normally, this is a great thing, as my friends are recipients of recipe testing and my fanciful food experimentations. Plus, they bring wine, laughter, cute kids and sometimes even help wash the dishes afterwards.

But it’s getting old.

It would just be nice to be invited to someone’s house for a change. To not have to plan menu, shop, prep and crazily clean the house 15 minutes before guests arrive. And when I say “clean,” I really mean throw toys in the closet, scootch cracker crumbs under the couch with my feet, swipe the layer of dust on the glass table with my forearm and stash away traces of super convenience foods like Rice-a-Roni, instant ramen and Betty Crocker. You know, items that a gourmet chef would never be caught dead with in her kitchen.

Most of my friends would rather treat us out for dinner occasionally, sparing themselves of the unnecessary stress of entertaining. Maybe it’s the fear factor of what to prepare for someone who cooks and writes about food for a living. Oh but how I long to let my kids mess up their house, spill a little red wine on their cheap ass carpet, ask them difficult math questions while they are orchestrating the final touches of 5 dishes to be served steaming hot simultaneously, and get deliriously drunk and “forget” to help clean the kitchen…..continued….

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I’m addicted to Dukkah. It’s a funny name, no?  Dukkah is an Egyptian spice mixture made of roasted, coarsely ground nuts (hazelnuts, almonds or pistachios) and fragrant spices (coriander, sesame seeds, cumin, chili pepper, etc.)

Different variations of this mixture is found all over the Middle East and North Africa.  While I’m not an expert in their foods, I have a feeling that each family has their own signature concoction of Dukkah, varying in the type of spices or nuts used. I was introduced to this aromatic condiment by my good friend and amazingly talented Chef Jeremy of Cork Restaurant in Sarasota. BTW, if you haven’t been to Cork - it is the best new restaurant in town and you simply must go. Chef Mac & Jeremy perform magic and go to the utmost extreme to make sure you have an amazing meal.

Jeremy generously gave me a huge canister of the spice mixture.I begged, bribed and pleaded for the recipe, but no recipe. So I simply asked his lovely wife Jules to nag the crap out of him until he released his secret. It worked. And I’m sharing it with you. By the way, Jules is a professional opera singer. One of her past gigs was playing Maria (Julie Andrews) in the National Tour of Sound of Music.  Let me just take a moment to tell you how frickin’ talented this woman is. I had her over at my house when Sound of Music was playing on TV - and HOLY WHISKERS ON KITTENS! it was like having Maria herself sitting next to me on the couch singing!.

Ok. back to Dukkah.

I’ve installed another new feature on the blog, called Smell-a-Blog. Just put your nose really close to the screen and sniff. It will instantly transport you on a spice trail to Egypt. Don’t worry about looking stupid…nobody’s watching. I promise…just breathe it in:

Jeremy’s Egyptian Dukkah Blend

Take a piece of pita, naan or bread, dip in beautiful olive oil and then touch the nut/spice mixture.

By the way, this is a Baby No Knead Wheat Bread with 1/2c whole wheat + 2 1/2c bread flour. After its little nap, I divided the dough in half. One part was wrapped and frozen, the other was baked for 25 minutes covered, 12 minutes uncovered.

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I’m not the only one who smokes eats Dukkah!

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The Surgery Went Exceptionally Well…..

I can finally see!  Today’s post-op checkup was A-OK and I now have 20/20 vision.

More details, you ask?

Ok. I’m only going to warn you ONCE. If you’ve got shitty eyes and are thinking about Lasik surgery. DO NOT READ ON. Go suck on a lollipop or something but don’t read any further.

DUUUDE. I told you not to read on. Second warning, ok? If you are as blind as Britney Spears’ wardrobe designer, then just RUN. GO AWAY. GO SKIN A DONKEY. RECITE THE ALPHABET. BACKWARDS. WHILE SKYDIVING.

DO NOT CLICK ANYWHERE. THERE IS NO NEXT PAGE.

(pssst…all you 20/20 guys…click here)

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Cauliflower was always one of those vegetables that I really didn’t care for - kinda boring to eat just steamed - unless I slathered it in a blanket of butter. But not anymore! <sound off heavenly horns> Roast those little nuggets and top them with a snowy sprinkling of grated parmesan. Roasting makes them so sweet and tender.

Roasted Cauliflower

(serves 4 as side dish)

1 head of organic cauliflower
2 T olive oil
grated parmesan
sea salt

Preheat oven 375.

Cut cauliflower into little evenly-sized florets. Place on baking sheet and toss with olive oil. Roast for 15-20 minutes until tops are a little golden brown and florets are soft. Remove from oven and sprinkle with salt & grated parmesan.