Wow, I am so many posts behind! Writing this, I realized it was weeks ago when my lovely friend Melita came over for dinner to be subjected yet another new recipe. Sane people make tried-and-true recipes on dinner guests, but I like to cut loose and experiment! That way, if it doesn't work out well, I can blame the recipe and not, um, uh, well, myself.
ANNOUNCEMENT: For those of you in Orange County, go see the play that Melita is directing, Pool (No Water) at the brand new Monkey Wrench Collective Theater in Fullerton.The eggplant, dry-grilled and marinated with a citrusy vinaigrette, practically leaps off the plate into your mouth. Pre-made dukkah from the pantry sufficed, but, per the recipe, I should have made my own. Packaged dukkah isn't fresh or crunchy enough to stand up to the meat. I found the boneless pork chop a bit dull and suggest staying with the actual recipe, using bone-in lamb or pork. This recipe has a number of steps, but they are short and easy and can be done in advance.
6 comments:
This meal is visually so stunning. And I'm sure it tastes as good as it looks.
mmmmmmm that looks so good!!!! I need to have lunch wright now!!
Dukkah...in yoga "duhka" means suffering and "suhka" means happiness so maybe we can rename this spice blend?
@Michelle- Ahhhh!! Okay, I'm going to make my own spice blend and call it Suhka!!! =)
Poor Melita... had to put up with your cooking... must have been pure paradise :)
D
Rose - This looks like my kind of dish, and I love your presentation. I only recently discovered Dukkah, but absolutely LOVE it! I have only used it as a topping for a moroccan carrot dip that I make....it is SO addictive, I'll have to blog it soon. Thanks also for the link to The British Larder, it looks like a great site to visit. Cheers - S
Post a Comment