Blog
The Egyptian Sensation
Over the last several years Dukkah has arrived front and center in the specialty food scenes of Europe and especially Australia and New Zealand. However, only recently has it begun to enter the minds, and often the hearts, of American food enthusiasts. As Dukkah is open to many interpretations, what remains is general confusion on exactly what this delectable roasted spice mix is, where it came from…and exactly how it should be used.
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Clearing the Confusion on Olive Oil
While olive oil has long been a staple of the much touted Mediterranean diet, it has much more recently become a “buzz” ingredient amongst America’s foodies (not to mention pretty important with many of our blends). The relative newness of olive oil with American consumers makes them an easy target for marketers…. and the smoke screen of marketing. The end result is a general miss-understanding/miss-education on everything olive oil.
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How to Dry Roast Spices
The difference between a great artist and a plainly correct one, is their ability to break free of technical accuracy (the recipe), and dabble in the experimental areas of their craft that still require timing and feel. While most can follow a recipe with relative accuracy, we all know that great food delivers something more. The roasting of spices gives all of us amateurs at least the opportunity to flirt with the craft at the artist’s level. Dry roasting spices liberates a hidden palette of flavor that is difficult or impossible to buy.
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