Tagged With: Bread
This savory cornbread knocked our collective socks off at first bite. Our Kala Masala spice blend is a complex one, and that complexity of flavor transfers easily to the skillet cornbread. There’s a tiny bit of heat from some guajillo chiles in the blend that is balanced perfectly by a healthy dose of toasted coconut for sweetness. Try it with a fish, lentil or vegetable soup for maximum enjoyment!
If you’re like me, when you get home from work dinner-time can’t come soon enough; and nothing beats a simple snack of fresh bread and olive oil while I cook the rest of my meal. There are countless ways to flavor the oil but one of my personal favorites is the Egyptian spice blend Dukka. There is a huge variety of recipes for this blend and references to Dukka show up in texts as early as the 19th century. We use a blend of toasted spices and hazelnut chunks in ours. The traditional method of eating Dukka is to dip a chunk of bread in a shallow dish of olive oil and then in to a plate of coarsely ground Dukka but to save myself another dish at the end of the day, I usually just mix the oil and Dukka together in a small dish and dip in to that. You can try different types of oils to find out which variety you like best. My favorite is a Greek extra virgin olive oil made with 100% Kalamata olives and for a special treat I love to get a nice fresh loaf of Kalamata olive bread from our friends down at Grand Central Bakery. The uses for this versatile blend go well beyond a delicious dip for bread. Try it as a crust on chicken or lamb or even to make a truly unique savory scone!